Weekday Planner: Maki Monday, Moody Tongue Beer Dinner, Wine Dinner at Prime & Provisions

Maki Monday at Sunda

The last Monday of every month is Maki Monday at Sunda, so you know what that means...! The River North restaurant is rolling out its monthly sushi shindig this week with a hands-on sushi-making class to help attendees overcome the fear and intimidation that is making their own sushi rolls. The event begins with a sake tasting through three different types of sake, which should be a nice way to whet the whistle before rolling up sleeves. Chefs then instruct guests on how to make their own versions of signature sushi rolls like Hamachi Oasis with yellowtail, mango, cucumber, jalapeno aioli, and fried shallots; Red Dragon with shrimp tempura, spicy tuna, unagi, jalapeno, avocado, tempura crispies, and unagi sauce; and Rainbow with king crab, tuna, salmon, escolar, hamachi, asparagus, and avocado. Tickets are available on Sunda's website and the cost is $45 per person. The sake tasting kicks off at 6:00 p.m., followed by maki rolling from 6:30 p.m. until 7:30 p.m. 


Get ready to roll at Sunda

Moody Tongue Beer Dinner at Bottlefork

If ever there's a brewery adept at highlighting a beer dinner, it's Moody Tongue. The Pilsen-based brewery prides itself on its culinary-inspired beers, featuring ingredients typically seen in kitchens and on plates. The synergy between beer and food will be strong at Bottlefork's Moody Tongue beer dinner on March 30. The meal will be a family-style feast of three courses, utilizing ingredients found in Moody Tongue beers. For more info, or to make a reservation, visit Bottlefork's website or call the restaurant. The cost to attend is $50 per person and the dinner takes place between 6:00 p.m. and 9:00 p.m. 

Wine Dinner at Prime & Provisions

If wine and steak are more your thing, look no further than Prime & Provisions, which is serving up its second wine dinner on March 30 at 6:00 p.m. Spotlighting various Napa Valley wines, the dinner will feature a five-course degustation designed to pair with the best of California's vineyards. Master Sommelier Serafin Alvarado and winery representatives will also be on hand to help answer questions and engage with guests. Dinner begins with a walk around-style spread of thick-cut bacon and fried chicken, which sets the pace for a first course of beet and goat cheese salad, followed by a cream of mushroom soup. Third is Chilean sea bass with purple cauliflower puree, and the last savory course is a 100% U.S.D.A. certified prime strip. For dessert, it's banana cream pie. The cost for dinner is $150 per person and tickets are available on the restaurant's website. 

- Matt Kirouac