—Three-time Guinness World Record holder and Pastry Chef of the Year Alain Roby will celebrate the one-year anniversary of his creation of the World’s Longest Candy Cane on Saturday, Dec. 7, at the All Chocolate Kitchen, 33 S. Third St., Geneva. Beginning at 6 p.m., Chef Roby will present a 10-foot long smaller replica of his Guinness World Record-breaking 51-foot. candy cane at his store in Geneva.
—Devon Seafood Grill (39 E. Chicago Ave., Chicago) and Devon Seafood + Steak (17W400 22nd St., Oakbrook Terrace) are marking Thanksgiving with items including whipped Yukon Gold potatoes, butternut squash soup, roast turkey, cornbread-and-sausage stuffing and triple chocolate mousse cake, among others. See www.DevonSeafood.com.
—Tanta, 118 W. Grand Ave., will have leftover specials starting Nov. 29. There will be empanadas with turkey stuffing and raisins, rocoto pepper sauce and apple; pastel de choclo, a Peruvian corn cake with sauteed white beach mushrooms and choclo served with green salad; or the causa oliva with Spanish day-boat octopus, piquillo peppers, avocado, quail egg and Botija black-olive emulsion. Call 312-222-9700 or visit www.tantachicago.com.
—Deleece, 3747 N. Southport Ave., will mark Thanksgiving (Thursday, Nov. 28) with a three-course meal for $39. (There’s a $12 kids’ menu.) Items will include soup or salad; turkey, bass, beef roast or risotto; and holiday-inspired desserts. Call 773-325-1710 or book online through www.deleece.com.
—For Thanksgiving, The Florentine (151 W. Adams St.) will be offering a special four-course menu for $65. Choices will include items such as lentil soup; butternut squash ravioli or autumn salad; sausage-stuffed turkey breast or roasted whole Mediterranean sea bass; and apple rosemary crostata with ricotta bomboloni and black truffle honey. Call 312-660-8866.
—Jake Melnick’s Corner Tap, 41 E. Superior St., celebrates Thanksgiving on Thursday, Nov. 28, with a Tipsy Turkey Platter from 11 a.m. until 9 p.m., available for $15.95. Among other items, there will be a “Smoked Tipsy Turkey,” beer-brined with citrus and Trumer Pils and served with country-style peppercorn gravy. See www.JakeMelnicks.com.
—The Boundary, 1932 W. Division St., will introduce the “12 Beers of Christmas” Tuesday, Nov. 26, at 6:30 p.m. and 8:30 p.m. Guests will sample seasonal brews and enjoy light snacks such as crispy chicken bites, The Boundary’s famous mac & cheese bites, and cheese curds. Tickets are $25 each.
—Tavernita, 151 W. Erie St., (along with Alicia Roman of NBC Chicago and Nick Patel of LA Tan) will present the “Bacon & H.A.M. Luau Brunch” Sunday, Nov. 24, 11:30 a.m.-3:30 p.m. People who wear tropical gear will get 15 percent off their checks. A four-course sharing menu (for $18.50 per guest); there will also be Kahlua pork sliders, pineapple-coconut pancakes and pineapple-rum upside-down cake. See www.Tavernita.com.
—Frontier, 1072 N. Milwaukee Ave., invites guests to a special “Movember” Secret Speakeasy event on Black Wednesday, Nov. 27, at 8 p.m. Guys can enter their beard or mustache for a chance to win prizes, including a grand prize from Floyd’s in Wicker Park that features a free cut, shave, shampoo and brow wax. To enter, applicants must submit a photo by Sunday, Nov. 24, to seo@pioneertaverngroup.com along with their name, phone number and competition category of choice (such as best in show, most creative, creepiest and best effort). See www.thefrontierchicago.com.
—LM Bistro, 111 W. Huron St., has announced its November Chef Menu, which Executive Chef Ben Reaves created. The Chef Menu, which changes monthly, is composed of four courses available for $39. (Wine pairings are an additional $20.) Course items include oysters with an apricot-and-chamomile mignonette with fleur de sel and pepper; leek soup; ribeye with triple sear, roasted mushrooms and sauce bordelaise; and canella pastries with molasses, vanilla ice cream and allspice. See www.lmrestaurant.com.
—Francesca’s Restaurant is making its special “Feast of the Pig” menu available Nov. 14-16 exclusively at the Wicker Park location, Francesca’s Forno (1576 N. Milwaukee Ave.). The menu is divided into four sections—cichetti, antipasti, pasta and secondi—with offerings such as pork liver pate and whole suckling pig. To make a reservation, visit www.miafrancesca.com.
—Executive Chef Kevin Schulz is releasing a new dinner menu for the River North restaurant Fulton’s on the River. New items include such dishes as the gnocchi “carbonara” with poached egg, pork belly and brown butter; filet flight with carpetbagger, firecracker and truffled egg; Georges Bank swordfish au poivre with roasted mushrooms, veal reduction and tellicherry peppercorn; and yellowfin tuna puttanesca with bacon, tomato-garlic coulis, capers and olives. Visit www.fultonsontheriver.com.
—The Hartman Group is launching the first in a series of one-day learning experiences for food and beverage industry insiders. The one-day course, called “Evolving Culture of Food & Beverage,” will be held at the Catalyst Ranch in Chicago on Feb. 5, 2014. For more information and to register, visit www.hartman-group.com/actchicago.
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