Restaurant Scene: Region chefs to gather for annual dinner

2013-01-11T00:00:00Z 2013-01-17T10:52:03Z Restaurant Scene: Region chefs to gather for annual dinnerEloise Marie Valadez, (219) 933-3365

Some of the top chefs in the region will gather for the ACF Chefs of NWI's annual Chef of the Year dinner reception at 5 p.m. Jan. 20 at Youche Country Club, 2301 W. 129th Place, Crown Point.

Chef host for the event will be Tim Merkel, of Youche Country Club. Cost is $25. Appetizers will be served at 5 p.m. with dinner/meeting following at 6 p.m. Business attire is required. FYI: For more information and to RSVP, call (219) 663-1418, ext. 24. Reservations are due by Jan. 15.

Wine Tasting

Wise Guys University will present Dessert and Ice Wines Tastings from 5 to 7 p.m. today at Wise Guys, 93rd and Taft in Merrillville and at 1413 Lake Park Ave., Hobart. FYI: Call (219) 791-9419 or (219) 947-1997 or visit

Dinner Fundraiser

Fans of Eastern European fare will want to attend the "Polish Dinner Fundraiser" from noon to  3 p.m. Jan. 27 at St. Paul Lutheran Church, 1801 Atchison Ave., Whiting. On the menu will be Polish sausage, pierogi, cabbage rolls, sauerkraut, bread, dessert and beverage. Tickets are $10. FYI: Call (219) 659-0303 from 9 a.m. to noon weekdays.

Naughty and Nice Beer Menus

Eateries in the Bottleneck Management company throughout Chicago are still offering their holiday Naughty and Nice beer menus through the winter season. The selections are divided by ABV (alcohol by volume). Nice beers fall below seven percent while naughty ones are above seven percent.

Restaurants offering the list include Sweetwater, South Branch, The Boundary and Old Town Pour House. FYI:

Super Bowl Bash

O'Donovan's Pub and Restaurant, 2100 W. Irving Park Road, Chicago, will have its "Super, Super Bowl Party" on Feb. 3. Calumet City native, Frankie Zela, who is the restaurant's general manager, announced drink specials will be served all day. Libations include Salty Dogs, select Bombs and mini champagne buckets.

A special menu, designed by executive chef Victor DeLeon, a resident of Chicago's Southwest Side, will include open-face blackened prime rib sandwiches, a pint of bacon with dipping sauces, 14-ounce cut of prime rib, BBQ baby back ribs, and more. FYI: (773) 478-2100

The opinions expressed are solely the writer's. Reach her at (219) 933-3365 or

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