We'll be appearing Monday night at Ground Up's Spring Party & Fundraiser. The event will benefit Ground Up's efforts to open a new indoor farmer's market at Browntrout, as well as the Spence Farm Foundation. Everything is happening Monday, April 9 from 6-9pm at Spacca Napoli Pizzeria. Tickets available at the link.

In celebration of our 10th anniversary Drew is pulling the corks on the Turleys! Come in every Tuesday in April and May 2012 for special $10 glasses of Turley zinfandel and petite sirah. Which bottles are we opening? Come in and be surprised! Drew’s choice each night. Hey, come on, he’s the owner after all!

Sunday, April 29 from 6:30 pm At Vincent, 1475 W. Balmoral Ave., Chicago 773.334.7168 Rijsttafel, a Dutch, word that literally translates to "rice table". The meal is elaborate consisting of numerous side dishes, accompanied by a variety of different rice preparations. Immerse yourself in the flavors, colors and spices of Indonesia... Experience a night of authentic Indonesian culture and sumptuous cuisine. Chef Chris Reed of "The Rice Table" will prepare a menu of 13 dishes to showcase the intense flavors and spiciness of the cuisine. Guests shall arrive at 6:00 pm to be greeted with a glass of champagne then dinner being served at approximately 6.30 pm. He has also created his own custom brewed beer to compliment the nights menu. Proprietor Jane Reed sets the mood of the dining room, describing dishes and ensuring all guests are having a great experience. This evening will be a ticketed event. Tickets can be purchased @ Vincent (Tuesday through Sunday during regular business hours). The price is $50.00 per person. Otherwise, tickets can be purchased through Paypal at our website www.thericetable.com for $50.00 per person. Gratuity is not included. Vincent has a full bar - beverages, including coffee, are not included in the ticket price.

High West Double Rye is a blend of two different rye whiskeys. First is a young two year old high rye mash bill that is 95% rye and 5% barley. The second is a rye with a barley legal mash bill that consists of 53% rye and 37% corn. The young rye bring outs the precociousness of youth with its spicy herbal character notes of pine sap, eucalyptus, and anise come through on the nose giving the spirit a young fresh flavor. The older more mature rye with its corn blend helps mellow out the spirit by giving it a touch of sweetness with notes of cocoa, caramel, vanilla, and honey. Double Rye is definitely a spirit that is driven by its youthfulness, but it is very well developed and has the helping hand of its more mature counterpart. Together they make a spirit that is perfect for any means of consumption whether you like sipping your whiskey or blending it into a Manhattan you will truly enjoy this spirit. It’s free to join the Big Jones Bourbon Society. You’ll receive a passport to forty of our more than sixty whiskeys. On each visit, members are welcome to one complimentary pour of the Whiskey of the Month (WOM.)

Come in tonight for Monday Night Fried Chicken and a special treat! To celebrate our 10th anniversary at West Town Tavern, we're going to splurge. Every Monday in April and May we're offering Champagne and Fried Chicken!! Not just any Champagne, but the Grande Cuvée from Compte Audoin de Dampierre. Now here's the 10th anniversary tie-in: $10 a glass!! Come in and raise a glass!

Two years in the making, the long-awaited book by Paul Virant and Kate Leahy will be released April 3, but we are offering you the chance to get a pre-released copy and enjoy a five-course dinner based on recipes pulled straight from "The Preservation Kitchen!" $125 per person includes a five-course dinner with matching wines, a jar of Chef Paul's housemade jam and a signed copy of "The Preservation Kitchen"! A portion of the proceeds from the dinner will be donated to the DuPage Medical Group Charitable Fund. This organization encourages DuPage Medical Group physicians and employees to give back to the community through volunteerism.

HEARTY Restaurant Takeover!Sunday Brunch with Chef Gale Gand Sunday, April 22nd, 2012 9am to 3pm Sunday, April 22nd, 2012, James Beard Award winning celebrity chef Gale Gand will be taking over the Hearty Boys' Kitchen for Brunch. Chef Gand will feature dishes from her latest cookbook, "Gale Gand's Brunch". Please reserve your table for this unique opportunity to meet Gale, taste her recipes and even pick up a signed copy of her new cookbook! Please Call HEARTY for Reservations 773-868-9866 Online Reservations at www.HeartyRestaurant.com HEARTY Restaurant 3819 N Broadway, Chicago, IL 60613

In keeping with the tradition we will be serving brunch on Easter and Mother's Day. Our sous chef Victor Morenz will be our brunch chef again. We will be featuring his mother's Slovenian Nut Bread recipe.---reservations recommended. Menu ARTICHOKE & EDAM FRITTERS – roasted garlic aoli…8 ALMOND STUFFED DATES – bacon, brown sugar…8 _______________ HOUSE MADE LAMB BACON – fried soft boiled egg, grits, roasted red pepper puree…12 HB SKILLET – smoked chicken, egg, potatoes, chilis…12 JOHNNY CAKES – sauteed kale, chevre, rhubarb, sorghum…12 PORRIDGE – fruit, nuts, maple…12 DEEP FRIED BRIOCHE FRENCH TOAST – bananas, spiced pecans, whiskey sauce…12 OMLETTES – served with house potatoes and salad…12 ** piperade (onion, pepper, tomato, espelette) ** mushroom, havarti, ramps ** roasted market vegetable ** bacon, apple, walnut, parmesan S.O.S. – creamed dry beef, mushrooms, spinach, toast…12 MATZO BREI – scrambled eggs, smoked salmon, onion, dill, sour cream, matzo …12 VICTOR’S MOM’S SLOVENIAN POTICA (traditional nut bread) – ham, fried egg, salad…12 HB VEGGIE BURGER on CIABATTA – eggplant, squash, corn truffle, kidney beans, chick pea flour, kenny’s apple cheddar, truffle fries…14 SIDES… brown sugar bacon...4 small salad…5 bottomless coffee…3 juices…4 brunch chef: victor morenz

Contact Susan Goss 312-666-6175 susan@westtowntavern.com 16th Annual Girl Food Dinner to Benefit the Greater Chicago Food Depository to be held 5:30PM Sunday April 22, 2012 at West Town Tavern 1329 W Chicago Avenue Chicago, IL Five top Chicago women chefs join forces for one night with proceeds going to help feed hungry people in Cook County. For the past 15 years Drew and Susan Goss, with help from women chefs in Chicago have raised almost $200,000.00 to fight hunger through the Annual Girl Food Dinner. Chef Susan invites top women chefs to create a 5 course food and wine extravaganza with 100% of the proceeds going directly to the Greater Chicago food Depository. Tickets are $150 each and can be purchased through the Food Depository at http://www.chicagosfoodbank.org/site/Calendar/1746879964?view=Detail&id=111701. Join us for this fun-filled night of extraordinary food and wine, raffle, networking and camaraderie. MENU Smoked Sable Fish with Fiddleheads, Minors Lettuce, Rhubarb, Mustard and Rye Nicole Pederson C-House Restaurant Sautéed Walleye Pike Fillet Wrapped in Sweet Potato Strands with a Chipotle Cream Sauce Priscila Satkoff ¡Salpicon! Restaurant Farmer Friendly Capon Breast Stuffed with Country Ham, Fontina and Spinach with Goat Cheese Grits and Spring Vegetables Susan Goss West Town Tavern Grilled Asian Skirt Steak with Crispy Fries Jackie Shen Lemon Custard Cake and Olive Oil Thyme Gelato Jesse Oloroso Black Dog Gelato

Four our next whiskey dinner on April 19, we welcome High West Distillery from Park City, Utah. High West is one of our favorite boutique distilleries anywhere, making an interesting collection of aged rye whiskeys, plus silver oat and rye whiskeys, with the kind of artisinal passion that we like to see in our suppliers because it’s how we approach our cooking. The whiskeys are being paired with a menu of traditional Appalachian Spring fare, including spoonbread, morels, biscuits, and ham, accompanied with such delicacies as pokeweed, cornflower, sourwood honey, and ramps. The dinner is $50 per person including tax and gratuity, and will be served at 7:30 p.m. following a 6:30 reception.