On July 14, 1789, revolutionary troops stormed the Bastille, a medieval fortress and prison in Paris, bringing down harsh rule of France’s Bourbon monarchy. The first Fete de la Federation, on July 14, 1790, celebrated the establishment of a constitutional monarchy in France. France — and Francophiles — have been toasting the day ever since. Here are a few events around Chicago.
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The single largest HIV/AIDS benefit in the country, the 17th Annual Dining Out for Life, takes place Thursday, April 29. A portion of your meal check at a variety of Chicago and suburban restaurants will benefit AIDSCare Progressive Services, an organization dedicated to improving the quality of life for Chicagoans with HIV/AIDS through housing, What would you add to the list? What would you leave off? Chicago Chef Week is coming, March 22 through 28. Like last month’s Chicago Restaurant Week, this is a period of prix-fixe dining deals, with $20 lunches and $30 dinners, this time from local chef-driven restaurants. There’s no food at his cafe. Chicago mentalist Fred Zimmerman’s “Psyche-Out Cafe” is an evening of mind games, fascinating stories, experiments to test your psychic abilities and demonstrations of ESP that provide a glimpse into the secret world of “psychic” practitioners. The Wednesday, March 3, event is the first of two special March “Magic Chicago” shows hosted by Robert Charles and Benjamin Barnes, with Jeanette Andrews in Edgewater. We have upped the ante in our Top Chef Masters contest. Today is Triple Points Day at Lettuce Entertain You Enterprises! Members the restaurant group’s Frequent Diners program will threefold points toward future meals if they dine at participating restaurants today. What it is: Cassoulet is an earthy, peasant dish from southwestern France, traditionally a casserole of beans, pork, poultry and herbs, slowly baked until a dark crust forms. Recipes vary throughout the region, though, so that in 1929, Chef Prosper Montagné declared, “God the Father is the cassoulet of Castelnaudary, God the Son that [...] What it is: Hearty fall and winter fare, the iconic bistro dish coq au vin is a savory French braise of chicken with wine, bacon and onions. It’s usually made with red wine, often Burgundy. |
 
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