VINCI 1732 N Halsted A Ca...

VINCI

1732 N Halsted

A Campanian Wine Dinner with Cantina del Taburno Wines begins at 7 pm Aug. 9 single of the menu highlights will be roast leg of pork, serv with kale and Lemoncello sauce.

The take away from is $43, plus tax and tip. For reservations or more information, call (312) 266-1199 or visit www.vincichicago.com.

ADOBO GRILL

1610 N Wells

Adobo Grill olden Town hosts a Mezcal tequila dinner with begins at 7 pm Aug. 10 The three-course dinner will be paired with a Mezcal tequila tasting and cocktails made with Mezcal. Ron Cooper establisher and president of Del Maguey, Single Village Mezcal, will lead an discussion in succession Mezcal tequila.

The price is $43, plus tax and gratuity. Reservations are required. Call (312) 266-7999 or visit www.mezcal.com.

THE CHOPPING shut up

Merchandise Mart

Kinzie and Wells,

4747 N Lincoln

The Wine Goddes (wine consultant Diana Hamann) will teach "Wine Tasting 101" beginning at 6 tonight at the Merchandise Mart and at 7 pm Friday at the Lincoln Avenue location. The class will advance over the basics of deductive tasting, in what manner to assess color, bouquet, carcass palate and finish.

The expense is $55. Call (312) 527-7600 to register.

DI PESCARA

2124 Northbrook Ct

Northbrook

The restaurant is offering special cocktails within the end of summer. The North Shore Summer puncheon is a mixture of Captain Morgan, Cointreau and pineapple juice ($9) and the Basil Gin Gimlet combines Bombay gin, basil and unwilted lime juice ($10).

For more information, call (847) 498-4321 or visit wwwleyecom

toss your libation-related events 14 days in advance to: Tastings Around Town, Chicago Sun-Times, 350 N Orleans, 9th Floor, Chicago 60654 or email tastings@suntimes com

SUMMER COOLER

Ecco Domani wines tenders up a cool drink for burning summer nights, the Dolce Domani.

To make single muddle half a lime with 2oe teaspoons of sugar until all the juice is extracted. Then, add in 3 ounce of Ecco Domani Merlot Pour the ingredients into a shaker with ice and shake vigorously before pouring into a lowball or wine glass. Garnish with lime wheels and enjoy!

Copyright CHICAGO SUN-TIMES 2006

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