Weekend Planner: Dry-aged Beef Day, Wine 101, Pisco Sour Class

Dry-aged Beef Day at Eataly

Beef up your weekend with a visit to Eataly on Dry-Aged Beef Day, Friday, April 17. For one day only, Eataly is showcasing dry-aged beef by offering two cuts of prime dry-aged beef at bargain prices, aka 50% off. Typically $29.80 per pound, Eataly's prime dry-aged bone-in ribeye will be marked down to $14.90 per pound, while the prime dry-aged tomahawk ribeye will be $24.80 per pound, down from the regular $38.80 per pound. Both cuts hail from Diamond Creek Ranch in Kansas. Since dry-aged beef is aged in controlled open-air environments for extended periods of time, allowing enzymes to break down proteins and tenderize the richly flavored meat, butchers at Eataly suggest preparing dry-aged beef simply and cleanly, so as to preserve and highlight the flavor and quality of the meat. Go stock up. 

Dry-aged beef at Eataly

Wine 101 at Eno

After stockpiling your meats, head to Eno to garner a wine education. On April 19, the Magnificent Mile wine room invites guests to join the staff of sommeliers for an afternoon tutorial in wine. This monthly wine series allows guests to explore different wine regions from across the globe, learning the ins and outs of grape varietals, tasting techniques, and food pairings. At Wine 101 this weekend, attendees will start by learning the basics of classic French grapes like Sauvignon Blanc, Chardonnay, Riesling, Cabernet Sauvignon, Syrah, and Pinot Noir. Wines will be paired with cheese, charcuterie, and chocolate. Wine 101 classes are hosted at 3:00 p.m. and 6:00 p.m. on April 19 and cost $50 per person. Tickets are required and can be purchased via Brown Paper Tickets under Enoversitywine101. 

Pisco Sour Class at Tanta

If cocktails are more your style, then Tanta is where you need to be April 19. The Peruvian restaurant is hosting a Pisco Sour class on April 19. Taking place at 1:00 p.m., the leisurely afternoon event is hosted by Pisco Porton's National Brand Master Natalia Cárdenas and Master Distiller Johnny Schuler. Together, they'll teach guests all about Peru's revered cocktails and the art of the country's signature drink, the Pisco Sour. "Students" start with a Porton Bloody Mary, along with paired bites throughout the class. At the end of the class, each guest will go home with a gift bag filled with bar gear and trinkets. 

- Matt Kirouac