Fleming's celebrates Summer With Steak & Sangria Prix Fixe Options

With long summer days rolling into warm summer nights, Fleming’s Prime Steakhouse & Wine Bar is celebrating summer with a series of Summer Lovin’ Steak & Sangria Prix Fixe dinners that will take guests on a culinary world tour. This summer menu series, offered July 2 through August 26, will introduce a new steak and sangria pairing every two weeks, each featuring an artfully inspired selection of fresh, seasonal ingredients and internationally inspired flavors.


Every Summer Lovin’ Steak & Sangria menu features a summer salad, a uniquely seasoned specialty prime New York Strip Steak with a vibrant topping and a decadent dessert for $39.95*. Each menu also includes a suggested hand-crafted sangria pairing for $7.95*. Guests visiting the bar or patio, will also have an opportunity to enjoy the series of refreshing, seasonal sangrias.

Summer Lovin’ Steak & Sangria menus include:

July 2 through 15

Fresh Summer Greens, sliced strawberries, Danish blue cheese crumbles, candied walnuts and a red wine vinaigrette

Prime New York Strip with Jamaican jerk rub, chimichurri sauce, roasted pineapple salsa and farm-fresh corn salad

Chilled White Chocolate Almond Soufflé with a graham cracker crust and blueberry sauce, drizzled with housemade caramel

Optional Pairing: Silver Sun Sangria - Red Diamond Merlot infused with fresh fruit of the season and topped with Milagro Silver Tequila, a touch of Crème de Cassis, muddled blackberries and fresh lemon juice


July 16 through 29

Baby Spinach Salad with fresh pears, seasoned bacon, crumbled goat cheese, toasted Marcona almonds and a red onion vinaigrette

Prime New York Strip with garlic herb butter and Burrata cheese, Tuscan-style, blistered grape tomatoes and a balsamic glaze drizzle

Mixed Berry Shortcake with Grand Marnier-soaked strawberries and blueberries, pistachio-orange buttermilk shortcake, and Sambuca cream

Optional Pairing: Sangria Sol - Viñedos Terranoble Sauvignon Blanc, Solerno Blood Orange, Stoli Peach Vodka and fresh peaches, honeydew melon, oranges and lemons


July 30 through August 12

Butter Lettuce and Pear Salad with goat cheese, candied walnuts, crispy onions, and a lemon vinaigrette

Prime New York Strip with a sweet and spicy rub, topped with a savory tomato and roasted red pepper butter and chopped marcona almonds, and served with a side of summer zucchini slaw

Fresh Peach Cobbler with a brown sugar oat streusel and topped with vanilla ice cream

Optional Pairing: South Seas Sangria - Viñedos Terranoble Sauvignon Blanc, Sailor Jerry Spiced Rum, and Peach Schnapps with fresh peaches, honeydew melon,
oranges and lemons

August 13 through 26

Beefsteak Tomato & Mozzarella Salad with arugula and a red onion balsamic vinaigrette

Prime New York Strip topped with crispy gorgonzola and served with grilled asparagus, pickled fennel and baby golden beets

Lemon-Poppy Seed Butter Cookies with vanilla ice cream and a warm apple-ginger sauce

Optional Pairing: Sailors Sunset Sangria - Red
Diamond Merlot, Sailor Jerry Spiced Rum and Peach Schnapps, with fresh peaches, oranges and lemons

Offer is available at both Fleming’s Chicago (25 E. Ohio St., Chicago, IL 60611 312-329-9463) and Fleming’s Lincolnshire (960 Milwaukee Ave. Lincolnshire, IL 60069 847-793-0333).  For additional information visit www.flemingssteakhouse.com.

 *Excluding tax and gratuity. Sangrias are sold separately. Fleming’s abides by all local and state liquor laws.

Fleming's offering new 5-6-7 menu all day long this July 4th

Fleming’s Prime Steakhouse and Wine Bar, is making it easy for you this Fourth of July!  On Wednesday, July 4 Fleming’s Chicago (25 E. Ohio St., Chicago, IL 60611 312-329-9463) and Fleming’s Lincolnshire (960 Milwaukee Ave. Lincolnshire, IL 60069 847-793-0333) will be offering its 5-6-7 menu all day long!  No need to throw anything on the grill this time, the nightly bar menu, “5 for $6 ’til 7,” is keeping the delicious food flowing until 10 p.m. at both Fleming’s locations in celebration of Independence Day. 

The new 5-6-7 menu offers a terrific selection of appetizers, premium cocktails (including a 99-calorie option!) and distinctive wines by the glass for just $6 each.  Mix and match any item from the menu to create your perfect summer pairing of drinks and bites.  The new updated summer menu is hard to pass up with light and fun summer options and some old favorites.

Take of break this year from your summer holiday responsibilities and let Fleming’s do the work! 

5 COCKTAILS
TROPICAL MARTINI, Malibu Coconut Rum
PURELY FRESH MARGARITA, Sauza Gold Tequila
VINTAGE VODKA MARTINI, Smirnoff Vodka
BLOOD ORANGE FIZZ, Solerno Blood Orange Liqueur
*BIKINITINI, Svedka Clementine Vodka

5 WINES BY THE GLASS
SPARKLING, Mas Fi Cava, Spain
RIESLING, Dr. L, Germany
PINOT GRIGIO BLEND, Borealis, Oregon
PINOT NOIR, Mark West, California
CABERNET, 14 Hands, Washington

5 APPETIZERS
BAKED BRIE IN PUFF PASTRY
SWEET CHILE CALAMARI
ROASTED MUSHROOM RAVIOLI
TENDERLOIN CARPACCIO
JUMBO SHRIMP COCKTAIL

THE PRIME BURGER, Cheese and Bacon

Hours and offerings are subject to change in compliance with local or state liquor laws.  Prices in effect from open to close in certain markets (IA, IL, LA, MO, NE, TX).  Liquor by the drink tax embedded for cocktail; liquor by the drink and sales tax embedded for wine (TN).  Due to local and/or state liquor laws, Fleming’s is unable to offer alcoholic beverages on the “5 for 6 ‘til 7” menu in IN, Charlotte, NC, OK, RI, UT.  Fleming’s LA Live location (Los Angeles, CA) offers the 567 bar menu from 4-6 pm, 7 days a week.

Fleming’s New Bar la Carte Menu Items offer delicious wine and cocktail pairings

Fleming’s Prime Steakhouse & Wine Bar (25 E. Ohio St., Chicago, 312-329-9463 and Lincolnshire, 960 Milwaukee Ave., Lincolnshire, 847-793-0333) introduces its new Bar la Carte Menu featuring five generously portioned meals served exclusively at Fleming’s bar.  With the introduction of new the menu items, Fleming’s Director of Wine, Maeve Pesquera, has offered her recommendations for the perfect pairings with Fleming’s 100™ and other available cocktails.
The new Salt and Pepper Shrimp is served with crispy fried green beans, thin slices of lemon, and a caper-mustard dipping sauce. Pesquera recommends pairing it with a glass of Schramsberg Blanc de Blancs.  "Another great option would be pairing with a cold bottle of Stella or a Mad Margarita from Fleming’s Couture Cocktails menu."  A more hearty option from the menu would be the Prime Steakhouse Meatballs in a spicy peppercorn sauce with shitake mushrooms.  “For this wine pairing, I’m going a little unconventional,” says Pesquera. “Parducci True Grit Petite Sirah is a terrific red that is bold enough to complement and contrast with the mushroom and peppercorn spice perfectly.” Also great for pairing with this menu option would be a Sam Adams or Fleming’s classic Vintage Vodka Martini.

Fleming’s Original Prime Rib Melt is slow roasted prime rib stacked on a toasted parmesan baguette with Swiss cheese, sautéed mushrooms, whole-grain mustard, horseradish slaw, and au jus for dipping.  “It takes a big wine, a big beer or a strong cocktail to stand up to the depth and richness of this sandwich,” says Pesquera. She suggests pairing it with Pascual Toso Malbec.  “With solid fruit up front, rustic edges and stout structure, this wine cuts through and balances the rich marbling of the beef.”  Other options would be Guinness Stout or an Old-Fashioned from Fleming’s Retro Chic Cocktail menu.  Pesquera recommends a few wine pairings with the Filet Mignon Flatbread, which is topped with Danish Blue and Monterey jack cheeses, and red onion confit: the Langmeil Three Gardens from Australia and the Seghesio Sonoma Zinfandel. “Both can handle the texture of the filet and balance the flavors of the red onion and blue cheese.” For a mixed drink option, she recommends pairing the classic Manhattan from the Fleming’s Retro Cocktail menu. 

“When in doubt, bring on the Riesling,” Pesquera says about her pairing choice for the Cedar-Roasted Mushroom & Artichoke Flatbread with Monterey jack cheese, roasted Christopher Ranch garlic, and roasted red peppers.  “I’ll recommend the Zillliken.  It’s fruity with the perfect acidity to balance these strong and bitter flavors.”  For beer pairings, she suggests trying Widmer Brother.  “It’s unfiltered, malted heartiness is a brilliant melding of flavors and textures.”  The new Housemade Burrata is served with charred cherry tomatoes, fresh wild arugula, and toasted garlic crostini.  For the final pairing, Pesquera offers up this option: “Try a glass of the Riff Pinot Grigio from Italy and for a cocktail pairing, we’ll stay with the Italian theme and go retro chic with the Venetian Fizz Aperiif.”

Fleming's to host Justin Winery dinner March 23 in LIncolnshire with Master Sommelier Joseph Spellman

Fleming’s Prime Steakhouse & Wine Bar (960 Milwaukee Ave., Lincolnshire, IL; 847-793-0333) is hosting a Justin Wine Dinner 7 p.m., Friday, March 23. Master Sommelier Joseph Spellman of Justin Vineyards & Winery will be on-site to speak about the wines during the meal.

Fleming’s Lincolnshire Chef Partner Roger Abuan and Spellman have worked together to showcase  the best of food and wine for the dinner. The evening starts with a passed appetizer reception featuring Shrimp Crostini and Tapenade Crostini paired with Sauvignon Blanc Paso Robles, 2010. This is followed by a salad course, Seared Scallops, Lentil, Arugula and Belgian Endive Salad with a white wine vinaigrette. The second course is Braised Short Ribs and horseradish mashed potatoes with a balsamic reduction, which is paired with Justification Paso Robles, 2008. The third course features Grilled Lamb Chops with Ratatouille. This is paired with Cabernet Sauvignon Paso Robles, 2009 and Isosceles Cabernet Sauvignon Blend Paso Robles, 2009. Dessert is Chocolate Mousse Cake with Chantilly cream elegantly paired with Obtuse Port Paso Robles, 2009.

This all-inclusive dinner is $120 per person and includes five wine pairings with four delicious courses and dessert. Reservations for the Justin Wine Dinner at Fleming’s are required and may be made by calling (847) 793-0333.

About Justin Vineyards &  Winery
A world leader in Bordeaux style wines, the 160 acre Justin Winery was founded in 1981 by Justin Baldwin in the Paso Roble’s appellation of California’s central coast. Their desire is to make world class wines that reflect the unique soils and climate of their California Central Coast property. Emphasis is placed on making Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques. Justin Winery is family owned and operated. For more information, visit http://www.justinwine.com/

About Joseph SpellmanJoseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery. He has worked with wine since 1979, principally as a sommelier, in Chicago’s top restaurant cellars, including Tango, Maxim’s, The Pump Room, The Park Hyatt Hotel, and Charlie Trotter’s. He has also had stints in wine retail, wholesale, and importing companies, as well as the Napa Valley producer Joseph Phelps. He has been a leading wine educator, writer, and consultant, and has led wine seminars in the US, UK, Japan, and Australia.

Joseph earned the prestigious Master Sommelier Diploma, the 29th American to do so, in 1996. He is a frequent instructor and examiner in the Court of Master Sommeliers, and in 2005 was elected Chairman of the American Chapter of the Court. He has also passed the difficult Certified Wine Educator Examination, in 2003, and has studied for the Master of Wine Diploma with its top instructors. Among his professional written works, he is most proud of his critically praised wine notes featured in the landmark series of recipe and photography books by Chef Charlie Trotter.

About Fleming’s Prime Steakhouse & Wine Bar Nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the "Fleming’s 100™" that features 100 wines served by the glass.  Fleming’s was launched in Newport Beach, Calif. in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Spectator’s annual Awards of Excellence, and Wine Enthusiast’s annual Awards of Distinction.

For more information about Fleming’s Prime Steakhouse & Wine Bar, please visit http://www.flemingssteakhouse.com/.

Fleming's Hosts Qupe Winery Dinner January 28 in Lincolnshire

Fleming's Prime Steakhouse & Wine Bar (960 Milwaukee Ave., Lincolnshire, IL; 847-793-0333) is hosting a Qupe Winery Wine Dinner 6:30 p.m., Saturday, January 28. Qupe winemaker Bob Lindquist, one of the most respected producers on California's Central Coast and one the 50 most influential winemakers, as ranked by Food & Wine magazine, will be present to speak about the wines.
Fleming's Lincolnshire chef partner Roger Abuan and Lindquist have worked together

to showcase the best of food and wine for the dinner. The evening starts with a passed appetizer reception featuring Sweet Chile Shrimp on Lotus Root and Endive Leaf Stuffed with Crab Salad paired with Bien Nacido Cuvée, Santa Maria Valley, 2010. This is followed by the first course, Roasted Beet Salad with goat cheese and baby greens paired with Chardonnay Bien Nacido Y Block, Santa Maria Valley, 2010. The second course is Sesame-Crusted Salmon over braised swiss chard with Grenache Sawyer Lindquist Vineyard, Edna Valley, 2009. The third course features a delicious Filet Mignon with celery root purée and Syrah reduction. It is the perfect pair for Los Olivos Cuvée, Santa Ynez Valley, 2007. Dessert is Chocolate Raspberry Mousse with Chantilly cream elegantly paired with Syrah Bien Nacido Vineyard, Santa Maria Valley, 2008.

The dinner is $89 per person, excluding tax and gratuity and includes five wine pairings with four delicious courses and dessert. Reservations for the Qupe Winery Wine Dinner at Fleming's are required and may be made by calling (847) 793-0333.

About Qupe Winery
Bob Lindquist founded Qupe Winery in 1982 in southern California. From the beginning, he decided the winery would focus on making Syrah and varietals of Rhone wine, as well as Chardonnay. In 1989, Qupe partnered with Au Bon Climat Winery for space at the Bien Nacido Vineyard, where their grapes are still grown today. Qupe Winery has been honored with many awards, including being named one of Wine & Spirits Magazine's Top 100 Wineries in America eight of the last nine years.

About Bob Lindquist
A Midwest native, Bob Lindquist has been working with southern California wines since the 1970s, and founded Qupe Winery in 1982. He is also a partner in Verdad Winery, a winery dedicated to Spanish varietals and run by his wife Louisa. They recently planted forty acres called the Sawyer Lindquist Vineyard, where they are starting the next chapter of their life. Lindquist has three grown children who work in the wine industry and lives in San Louis Obispo, California, with Louisa and their son Theo.

About Fleming's Prime Steakhouse & Wine Bar
Nationally acclaimed Fleming's Prime Steakhouse & Wine Bar offers the best in steakhouse dining --  Prime meats and chops, fresh fish and poultry, generous salads and side orders -- with a unique wine list known as the "Fleming's 100TM" that features 100 wines served by the glass. Fleming's was launched in Newport Beach, Calif. in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming's is the recipient of numerous prestigious awards, including Wine Spectator's annual Awards of Excellence, and Wine Enthusiast's annual Awards of Distinction.

For more information about Fleming's Prime Steakhouse & Wine Bar, please visit www.FlemingsSteakhouse.com.

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Final Weeks to Enjoy Fleming’s Memorable Meal for Two

$99* per couple for 3-course menu featuring Beef Flemington & Shrimp Scampi
Available through November 15th

Fleming's Beef Flemington & Shrimp Scampi

Two Chicago-area Fleming’s Prime Steakhouse & Wine Bar locations (25 E. Ohio St., Chicago; 312/329-9463 and 960 Milwaukee Ave., Lincolnshire, Ill.; 847/793-0333) are offering a terrific 3-course dinner for two that’s not listed on their regular menu and is available when you make your reservation for any date through November 15. If you make a reservation by phone, please mention "Memorable Meal" when you call. It’s a great deal at $99 per couple. To reserve online, go here.


APPETIZER Spinach Salad
warm maple-cured bacon dressing, red onion julienne, gala apples and goat cheese crumbles


ENTRÉE Beef Flemington & Shrimp Scampi
filet mignon baked in a light pastry crust with mushroom duxelle, served with sautéed jumbo shrimp, oven roasted tomatoes and lemon garlic butter
(Each guest will receive this entrée)


SIDE Roasted Vegetable Trio
baby carrots, broccoli and curried cauliflower lightly tossed in a kalamata olive vinaigrette


DESSERT White Chocolate Bread Pudding
with bourbon crème anglaise and vanilla bean ice cream

Kurman Clients November Wine & Beer Dinners Round-Up

Kurman clients are presenting a variety of exciting Wine and Beer Dinners this November! Whether you prefer a delicious Cabernet, local craft beers, or the opportunity to taste wines from some the best American vineyards, there is an event available for every palate in November.

“Cabernet is King” Wine Dinners

November 9, 6:30 p.m. - La Sorella di Francesca (18 W. Jefferson Ave, Naperville, IL 60540; 630-961-2706)

November 11, 7:30 p.m. - Francesca’s Vicinato (12960 S. Lagrange Rd., Palos Park, IL, 60464; 708-671-1600) 

November 15, 7 p.m. - Francesca’s Famiglia (100 E. Station Street, Barrington, IL 60010; 847-277-1027)

November 16, 7 p.m. - Francesca’s By the River (200 South 2nd Street, St. Charles, IL, 60174; 630-587-8221)

The five-course meal will be expertly prepared by Francesca’s chefs and is paired exquisitely with six select wines. The dinner is $65 per person, excluding tax and gratuity. Reservations are required.

The “Cabernet is King” Dinner begins with Crostini with Smoked Salmon, crème fresh, Arugula and Apricots, paired with a refreshing 2010 Hall Sauvignon Blanc Napa Valley. This is followed by Braised Pork Cheeks Ragout over creamy white Polenta, which complements 2008 Stags Leap Hands of Time, Stags Leap AVA. The third course is Handmade Veal Ravioli with roasted shiitake mushrooms, veal au jus and parmigiano reggiano. This is paired with 2008 Antinori Antica, Atlas Peak AVA. The fourth course features Cast Iron Black Angus Rib Eye with Porcini flavor and roasted fall vegetables in a Cabernet reduction, which is a delicious pair for both 2007 Minor, Stagecoach Vineyard and 2008 Chappelett Signature, Oakville, Pritchard Hill. Dessert will be an Assortment of Chocolate Truffles, pairing perfectly with a 2008 Viader “Dare,” Napa Valley.

Lisa Mango, Francesca’s Sommelier, will be in attendance at Francesca’s Vicinato November 11 to speak about the wine selection and how they pair with Francesca’s menu.

MacMurray Ranch Wine Dinner

November 11, 6:30 p.m. – Fleming’s Prime Steakhouse & Wine Bar (25 E. Ohio St., Chicago, Ill.; 312/329-9463)

Fleming’s Prime Steakhouse & Wine Bar in Chicago is hosting a wine dinner featuring wines from MacMurray Ranch with Kate MacMurray, vineyard owner, 6:30 p.m., Friday, November 11. MacMurray will share her passion for winemaking and the tradition of excellence her family’s vineyard is known for among Fleming’s diners.

Fleming’s Chicago chef partner Jerl Griffin has worked with MacMurray to create the perfect food and wine pairings for this meal. The first course features Shrimp Skewers and Fennel with an Orange & Avocado Salad, accompanied by MacMurray Ranch’s Silverado “Miller Ranch” Sauvignon Blanc, Yountville, Napa, 2009. This is followed by a chilled Cream of Wild Mushroom Soup finished with White Truffle Oil and the Silverado Estate Chardonnay, Napa County, 2009. The main course is Roasted Châteaubriand with Black Truffle Butter, Mashed Green Market Potatoes and Madeira Sauce,that is exquisitely paired with Silverado Estate Merlot, Napa Valley, 2006, from MacMurray Ranch. Dessert is a delightful Pumpkin Cheesecake with Candied Walnuts and Chantilly Cream, served with Silverado Estate Cabernet, Napa Valley, 2007.

The dinner is $99, not including tax and gratuity. Reservations for the MacMurray Ranch Wine Dinner at Fleming’s are required and may be made by calling (312) 329-9463.

Duckhorn Vineyards Wine Dinner

November 11, 7 p.m. – Fleming’s Prime Steakhouse & Wine Bar (960 Milwaukee Ave., Lincolnshire, IL; (847) 793-0333)

Fleming’s PrimeSteakhouse & Wine Bar in Lincolnshire is hosting a Duckhorn Vineyards Wine Dinner with A.J. Freeman from Duckhorn Vineyards, 7 p.m., Friday, November 11. The fine selection of Napa Valley wines pair elegantly with Fleming’s food selections.

Fleming’s chef partner Roger Abuan and Freeman have worked together to showcase the best of food and wine for the dinner. The adventure starts with Seared Scallops with Meyer Lemon Vinaigrette over micro greens paired with Migration by Duckhorn’s Chardonnay Russian River Valley, 2009. This is followed by a Tuna Carpaccio with crispy capers, red onions and baby greens drizzled with Dijon vinaigrette with Migration by Duckhorn’s Pinot Noir Anderson Valley, 2008. The third course is Ginger Glazed Duck Breast with sweet potato stuffed herb crepe served with Duckhorn’s Merlot Napa Valley, 2008. The final course is a six ounce New York Strip with a shallot, red wine and port reduction, topped with truffle butter and accompanied by roasted seasonal vegetables with a Cabernet Napa Valley, 2009, followed by a dessert of assorted truffles and coffee. 

The all-inclusive dinner is $100 and includes paired wines with four delicious courses and dessert. Reservations for the Duckhorn Vineyards Wine Dinner at Fleming’s are required and may be made by calling (847) 793-0333.

Gauthier and Bouchaine Vineyards Wine Dinner 

November 17, 6:30 p.m. - Francesca’s Bryn Mawr (1039 W. Bryn Mawr Ave., Chicago, IL, 60660; 773-506-9261)

Francesca’s Bryn Mawr is hosting a Wine Dinner featuring Greg Gauthier of Gauthier Cellars and Bouchaine Vineyards. The five-course meal features some of Gauthier’s favorite wines paired with classics from the Francesca’s menu. The dinner is $55 per person, excluding tax and gratuity. Gauthier will be on-site discussing the wines paired with the menu and speaking about his wineries. Reservations are required.

The meal will begin with Crostini with Smoked Salmon, crème fresh, Arugula and Apricots, paired with Sauvignon Blanc. This will be followed by Braised Pork Cheeks Ragout over white creamy Polenta with an exquisite Chardonnay. The third course will feature Handmade Veal-Filled Ravioli with roasted shiitake mushrooms, veal jus and parmesan. This makes an excellent pair for one of Gauthier’s favorite Pinot Noir blends. The fourth course will feature Cast Iron Black Angus Rib Eye with Porcini flavor and roasted fall vegetables in a Cabernet reduction with a different Pinot Noir blend. Dessert will feature an Assortment of Chocolate Truffles with Bouchon D'or.

Goose Island Beer Dinner

November 17, 6:30 p.m. - Francesca’s Vicinato (12960 S. Lagrange Rd., Palos Park, IL, 60464; 708-671-1600)

Francesca’s Vicinato will also host the Goose Island Beer Dinner, featuring some of Goose Island’s best beers. The five-course dinner is $45 per person, excluding tax and gratuity. Reservations are required.

The Vicinato Goose Island Beer Dinner begins with Assorted Crostini’s, paired with Goose Island’s 312, followed by a salad of Boston Bib Lettuce with Raspberry Vinaigrette, crumbled gorgonzola and caramelized walnuts. The salad is paired with Fleur, a rose-colored Belgian style pale ale. The third course is Francesca’s Homemade Butternut Squash Cappellacci with fresh sage and brown butter veal au jus, topped with shaved parmesan, which is superbly paired with Goose Island’s Christmas Ale, a special-edition brown ale that differs slightly each year. The fourth course will feature Goose Island’s Harvest Ale with Braised Veal Shank with natural au jus over saffron risotto and fall vegetables. Dessert is Triple Chocolate Cake, which makes the perfect partner for Bourbon Country Coffee Cake Ale, made with local Intelligentsia coffee.

 

Francesca’s on 95^th Wine Dinner

November 17, 7 p.m. - Francesca’s on 95^th (6248 W. 95th Street, Oak Lawn, IL 60453; 708-598-7007)

Francesca’s on 95^th will present a wine dinner with an assortment of delicious wines and selections from Francesca’s menu. Tickets are $40 per person, excluding tax and gratuity. Reservations are required for this five-course meal. The meal will start with Crostini with Smoked Salmon, crème fresh, arugula and apricots paired with NV La Marca Prosecco. This is followed by Grilled Jumbo Shrimp with roasted asparagus and citrus buerre blanc and a 2010 Michele Chiarlo Gavi. The third course will be Handmade Veal-Filled Ravioli with roasted shiitake mushrooms, veal au jus and parmigiano, which is a great partner for a 2009 Vicchiomaggio “San Jacopo” Chianti Classico. Veal Stew with mushrooms and cipollini onions, served on a creamy polenta is the fourth course. It will be served with 2008 Tor Calvano Vino Nobile. This is followed by a dessert of an Assortment of Chocolate Truffles with a 2009 Louis Martini Cabernet Sauvignon.

Palm Bay Wine Dinner

November 17, 7 p.m. - Francesca’s Amici (174 N. York Road, Elmhurst, IL 60126; 630-279-7970)

Francesca’s Amici will present a wine dinner featuring Palm Bay Wines. Tickets are $58 per person, excluding tax and gratuity. Reservations are required.

The meal begins with Baby Spinach tossed in orange vinaigrette with teardrop tomatoes, fennel, grapefruit and lobster paired with Palm Bay’s 2010 Bottega Vinaia Pinot Grigio, Trentino. This is followed by an Assortment of Meats, Cheeses and Fresh Seasonal Fruit, which is the perfect pairing for 2010 Planet La Segreta Bianco, Sicily. The third course will be Homemade Pumpkin and Ricotta-Filled Pasta with crispy pancetta, savoy cabbage and fresh tomatoes in a brown butter-sage sauce topped with shaved parmesan cheese. The 2008 Fonterutoli Chianti Classico, Tuscany is an excellent complement to the pasta. The fourth course will be Veal Shank braised with carrots, celery and onion served with saffron risotto paired with 2007 Col D’Orcia Rosso di Montelcino, Tuscany. Dessert will feature Chocolate-Espresso Semi-Frozen Mousse with Ferrari Brut Rose, Trentino.

Dalmatian Coast Wine Dinner 

November 22, 7 p.m., Francesca’s Fiore (7407 W. Madison Street, Forest Park, IL 60130; 708-771-3063)

Francesca’s Fiore will host a Dalmatian Coast Wine Dinner celebrating the wines of Croatia. This dinner will be $65 per person, excluding tax and gratuity. Reservations are required.

The Dalmatian Coast Wine Dinner will start with Poached Wild Salmon finished in a Dill Cream Sauce paired with Matosevic “Alba” Malvazia, Croatia 2009. The second course will be Polenta Crusted Sea Scallops in lemon balsamic buerre blanc, which is a great pair for St. Hills “Nevina” Chardonnay/Malvazia, Croatia 2009. This is followed by Pork Ragout served over homemade pappardelle with Shaved parmigiano paired with Bibich “R6” Riserva, Croatia 2008. The fourth course will be Braised Petite Lamb Shank in Plavac reduction sauce, which is a delightful companion for Korta Katarina, Plavac (Zinfandel), Croatia 2006. Dessert will be Molten Lava Cake with fresh berries and raspberry sauce with Milat, Porto-Zin, Napa 2007.