We happily announce our next round of artist talk dinners with Azimuth Projects, playfully dubbed “All Things Magical.” Azimuth founders/curators Maureen Cooper and Mia Billetdeaux always tap artists from sustainable sources (namely, our beloved city) to share their work with dinner guests between delicious courses. The best part (besides the food and the art itself) is that you get to eat dinner with the artists and curators, talking it up and making new art friends. It’s a culinary arts + art power mixer. Your other friends will be sooo jealous. Menu Roasted Chicken Wings, Maitake Mushrooms, Sherry Gastrique and Fried Shallots Potato Gnocchi, Cauliflower, Bacon, Citrus Zest and Goat Cheese Sirloin Steak, Spinach, Shaved Watermelon Radish, Horseradish, French Lentils and Garlic Aioli Blood Orange Milk Shake with Homemade Graham Cracker and Dark Chocolate S'Mores Details Friday March 23 Sunday March 25 Monday March 26 $75 BYOB Logan Square Locale

W.L. Weller special reserve is a seven year old wheated bourbon. This whiskey is named after William Larue Weller who at the young age of 24 was a whiskey pioneer, who is famous for being the first distiller to use wheat in place of rye in his mash bill. Mr. Weller first produced this wheated straight whiskey in 1849. The use of wheat instead of rye gives the bourbon a softer less spicy flavor, with a nose of burnt orange, vanilla, and cocoa. On the palate these flavors hold true with the addition of vanilla enveloping the fruity characteristics. Bottled at 90 proof, 45& alcohol, there is a touch of heat on the finish. W.L. Weller is a great sipping and cocktail whiskey, as well as an amazing alternative for those who like Makers Mark, another wheated whiskey. 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)

Wednesday night for our 5 course seasonal tasting menu with wine pairings for $49! This week we are featuring both old and new world wines. Course 1 Hawaiian Albacore Tuna | olive oil poached, grapefruit, orange, crispy brioche Course 2 Black Bean Soup | pork belly, sherry, romesco toast Course 3 Parsnip Gnocchi | Slagel Farms rabbit confit, sage chimichurri Course 4 Skirt Steak | Meyer Ranch, sweet potato gratin, red wine reduction Course 5 Dulce de Leche Coffee Cake | ducle de leche-orange ice cream, chocolate-rum sauce

For the next installment in our Family Meal series, we are recreating a turn of the century Lenten dinner according to South Louisiana cooking traditions, based upon recipes from New Orleans and the Creole communities upriver. Mining three essential books- "La Cuisine Creole" (1885) by Lafcadio Hearn, "Creole Cookery" (1885) by the Christian Women's Exchange of New Orleans, and "The Picayune's Creole Cook Book (1904,) the meal will include Winter fast Day Soup, Sally Lunn with Honey Marmalade, Clam Fritters Sauce Flamande, Trout Courtbouillon with Butter Beans and Boiled Rice, and Cream Puffs. Price is $25 per person for adults, children under 12 are $1 per year. The dinner is available from 5-9 p.m. daily from February 29-April 10.

In honor of Leap Day, Angel Food bakery will be pricing all desserts $3 and up for only $2.29! This only happens every 4 years folks, so get in here!

The Butcher & Larder is teaming up with long time friends Kuma's Corner for a long running sausage collaboration. Periodically and sporadically we will choose a burger from the Kuma's Corner menu and recreate it in sausage form. Metal meets sausage. We are kicking it all off tomorrow with the long time Kuma's favorite- High On Fire- A pork sausage with ham, sweet chili paste, sriracha, pineapple, and roasted pepper.

Food and architectural/design press photos of Yusho-Chicago are now available online and are available for media use. Photos include action shots, photos of some of our most beautiful fish and dishes, and both empty and people-filled shots of the room.

Chef Chrissy Camba's Late Winter Menu hits Vincent tomorrow, showcasing "European-New American" fare.

Many dishes were inspired by her recent visit to Spence Farm - "The chilly air, warm sunlight breaking through tree branches, burning firewood mixed with maple aroma and woodsy air inspired me to create dishes I thought would be great to eat in that environment." Imagine that while you're eating the Slow Roasted Brisket & Bone Marrow.

Continuing to work with local farmers, Camba unveils a $25 "3 Course Chef's Tasting" created with products from a featured farm. This week's featured farm is Trent and Jackie Sparrow's Catalpa Grove Farm located in Dwight, Illinois. Camba discovered Catalpa Grove through Stewards of the Land, "A group of local families helping to change the world by producing fresh foods for kitchens across Illinois." Catalpa Grove raises goats, lambs and calves. Chef Chrissy is featuring Catalpa lamb offal in the first Chef's Tasting.

SDC is hosting two whole pig dinners in March with special guest Rob Levitt from Butcher and Larder. Rob will demo how to butcher half of Slagel Farm Pig and SDC will cook a 5 course menu with the other half pig. Menu: Porchetta, Seared Cabbage, Tonnato and Pickled Mustard Seed Market Greens, Peppered Chicharons and Meyer Lemon Vinaigrette Pork Hot Dog, House-made Giardiniera and Braised Kale on Poppy Seed Bun Cannelloni, Pork Shoulder, Wild Mushrooms and Walnut Pesto Fried Sour Cherry Pork-Fat Pie and Pistachio Gelato Details Saturday March 3rd Sunday March 4th Arrive 6:00pm Pig Butchery Demo 6:30pm Dinner 8:00pm $120 per person* BYOB Logan Square Locale To reserve seats: email club@sundaydinnerchicago.com

Five of Chicago’s top female chefs team up for an evening of exquisite cuisine on Sunday, April 22, at West Town Tavern, to benefit the hunger-relief efforts of the Greater Chicago Food Depository. During the past 15 years, Drew and Susan Goss, hosts of the annual Girl Food Dinner, have raised and donated more than $177,000 to groups fighting hunger. Tickets for the dinner are $150* per person and seating is limited. Dinner starts at 5:30PM. Contact 312-666-6175 for ticket information