Weekend Planner: Cocktail Class, Juice-Bao Tasting, Hemingway Cake, and Formento's Sunday Supper
'Evolution of the Cocktail' Class Series
Next up in The Violet Hour's ongoing cocktail class series is a lesson in stirring and infusing. Hone your knowledge this Sunday, July 27, with an in-depth, hands-on class that explores drinks both classic and contemporary. The curriculum covers basic drink creation, spirit varieties, general mixology know-how, and bar tool essentials. Class is underway at 6:00 p.m. It includes three cocktails per person, light bites, and drink samples. The cost is $150 per person and reservations can be made by emailing firstname.lastname@example.org
Juice and Bao Partnership
Just when you thought you couldn't love Wow Bao anymore, they team up with Chicago's first cold-pressed juicery for a wholesome new partnership. Harvest Juicery beverages are now available at most Wow Bao locations, in flavors featuring pear-pineapple-ginger-thyme and watermelon-cayenne-basil. Both the perfect supplements to an onslaught of doughy decadence. To celebrate this esteemed new partnership, the duo is hosting a bao and juice tasting at Harvest Juicery on July 26 at 11:00 a.m. Chef/juicer Krissy Sciarra will lead attendees on a tasting tour of the shop, lending expertise on how to craft wholesome juices at home. Following the juicing, the Bao Mobile will dole out complimentary lunch. Tickets cost $15 for the event and can be purchased by calling Ashley at 312-334-6395.
(Harvest Juicery's wholesome wares)
Celebrate Hemingway's Birthday at Eataly
Seeing as Eataly Chicago is dedicated to Hemingway, it's apropos that the Italian mega store will be doling out free birthday cake for the legend's birthday on Friday, July 25. In honor of the occasion, Piazza will be slicing into cake between 4:00 p.m. and 5:00 p.m. There's also a Hemingway-inspired dinner taking place that evening, with details here.
Formento's Sunday Supper
The next leg in the monthly series of Formento's Sunday Supper previews is this weekend. In anticipation of the new Italian venture from the folks behind The Bristol and Balena, guests will be treated to a four-course prix fixe held at The Bristol, featuring an array of creations prepared by executive chef Tony Quartaro. This weekend's menu includes insalata tre colore, baccala, cioppino, and gourmet ice cream sandwiches. Reservations can be made by calling 773-862-5555.
- Matt Kirouac