RESTAURANT SCENE: Celebrating sweets, football and neighborhood fare

Still haven't had enough cookies this season? Ivy Tech Community College Northwest in East Chicago will have its annual cookie walk 10 a.m. to noon Dec. 14 in room 122. Cookies cost $5 per pound. All proceeds will benefit Carmelite Home for Girls in East Chicago. FYI: (219) 392-3600, ext. 245 or 280

Celebrate Bears with buffet, Steve McMichael

Former Chicago Bears player Steve McMichael, who starred in the '85 lineup, will visit The Charley Horse Restaurant, 8940 Calumet Ave., in Munster from 4 to 6 p.m. Sunday. The visit will take place during the Chicago Bears game.

A free halftime buffet will be featured. Wristbands are $20 in advance and $25 at the door. With the purchase of a wristband, guests will have the opportunity to get two autographs. FYI: (219) 836-4040 or www.thecharleyhorse.com

Gingerbread creations

Sofitel Chicago Water Tower and its Cafes des Architectes, 20 E. Chestnut St., will display gingerbread houses designed by students of the French Pastry School in Chicago through the month of December.

The gingerbread creations were featured in the annual French Pastry School's recent Gingerbread Competition. FYI: www.cafedesarchitectes.com

Neighborhood food

A special "Chicago Neighborhood" themed dinner recently took place at Mercat a La Planxa in Chicago.

The multi-course meal was part of the James Beard Celebrity Chef Tour. Mercat's chef de cuisine Cory Morris hosted the event, which benefited The James Beard Foundation.

Morris, along with Chicago chefs Dirk Flanigan of The Gage; Jonathan Beatty of DaVanti Enoteca; Ben Roche of Moto Restaurant and mixologist Mike Ryan of Sable Kitchen and Bar served up a variety of interesting dishes and drinks featuring the flavors and styles of food found in various Windy City neighborhoods.

Prior to the seven-course meal, guests enjoyed hors d'oeuvres.

Among starring recipes was a warm salad of farro, butternut squash, whipped goat cheese, apple cider vinaigrette and watercress representing Little Italy and created by Jonathan Beatty; and duck sausage, black cabbage, nutmeg, mustard spaetzle with a walnut emulsion and duck jus representing Lincoln Square and created by Dirk Flanigan.

Chef Morris prepared the South Side-themed dish which featured fried quail, roasted grape, braised escarole and goat cheese polenta and also served Wagyu bauvette with smoked cipollini onion, smashed parsnips and pickled asparagus to represent the Stock Yards area.

Ben Roche, tackling the Asian inspirations of Uptown, delivered an unusual but tasty dessert starring egg drop of lemongrass, kaffir lime and mango, jasmine rice froth with caramelized soy sauce ice cream and banana mint.

The James Beard Foundation's mission is to promote a greater understanding of culinary culture through educational programs, events and other activities. FYI: Call Mercat a la Planxa at (312) 765-0524 or visit www.jamesbeard.org