Weekday Planner: Taste of Sardinia, After-work Specials at A10, Farmer's Dinners

Taste of Sardinia

Traveling to Sardinia is a lot more economical when there's no airfare involved. Instead, head to Labriola Ristorante & Cafe on April 14 for the Taste of Sardinia wine dinner, a deep dive into the flavorful stylings of this lush Italian region. Hosted by executive chef John Caputo and Fabio Pibiri of Buon Gusto, the dinner pairs four courses of food with Sardinians wines and a little bit of education along the way. As guests feast, they'll learn about the origin and influences of Sardinian cuisine, the factors that go into Sardinia's "Blue Zones," the health benefits of the cuisine, and of course, regional food and beverages. Dinner kicks off at 7:00 p.m., featuring dishes like housemade sheep's milk ricotta with pickled spring ramps and seasonal vegetable bruschetta, paired with Jannas DOC Rose; Georges Bank Atlantic scallops with sea beans, Tyrrhenian Sea broth, and an accompanying pour of Semidano Anastasia; slow-roasted baby lamb with Swiss chard, mint Sardinian ravioli, and Nepente DOC Cannonau to drink. Pine nut tarts with honey di Corbezzolo and brown butter gelato are for dessert, matched with a glass of Mirto. Tickets for the dinner are $75 per person and reservations can be made by calling the restaurant. 


Get a taste of Sardinia at Labriola Ristorante & Cafe

6 for $6 at A10

Happy hours are especially elating when they stretch out for a few hours. Everyday from 4:00 p.m. until 7:00 p.m., prepare to get happy at A10, during which time the Hyde Park bastion offers six of their most popular dishes for just $6 each. This apt after-work special features dishes like marinated olives, crispy pig ears, smoked cod brandade, charcuterie, saffron gemelli, and pretzel soft-serve. Dishes are available in the bar area only.

Farmer's Dinners at The Local Chicago

Farm-to-table cuisine steps into the spotlight every Wednesday at The Local Chicago, beginning April 15. The new Farmer's Dinner series is the handiwork of corporate executive chef Dean Zanella and executive chef Matt Wilde, who work together to highlight seasonal and locally sourced dishes via three-course menus weekly. The inaugural menu for April 15 features Butcher & Larder sausage with poached egg and wilted frisee; spit-roasted pork shoulder with roasted turnips, pickled radish, and arugula pesto; and blueberry crisp with vanilla bean gelato, and mint. The price for Farmer's Dinner menus is $45 per person. 

- Matt Kirouac