Potpourri: June 17 through June 23

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The Village Cellar, 24 W. Chicago Ave., Hinsdale, offers a complimentary Stave 28 Wine Tasting with Michael Weyna, Owner and Winemaker from Stave 28 Wines on June 17. See listing for details.

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Updated: June 21, 2011 7:58PM

The Fresh Market Stores

Local chefs in June will lead a free presentation on how to prepare Sauteed Tomato Basil Pork with a Bright Summer Salad and Berry Dessert Parfaits. Guests are invited to drop in any time during the event. See www.thefreshmarket.com. for complete details and locations.

Gibson’s Bar & Steakhouse, 5464 North River Road, Rosemont, (847) 928-9900 and 2150 Spring Road, Oak Brook, (630) 954-0000

This June, Gibsons Bar & Steakhouse in Rosemont and Oak Brook take its classic dining scenes to the next level with live music. Every evening (hours vary), guests will enjoy different styles of live music to complete their dining experience. Admission is free. See gibsonssteakhouse.com for complete schedule.

Sunset Foods, Highland Park, Libertyville, Long Grove, Northbrook and Lake Forest

Graeter’s Ice Cream — the hand-packed ice cream that Oprah Winfrey proclaimed “the best ice cream I have ever tasted” — is available in Sunset Food stores. Based in Ohio, Graeter’s is starting its Chicago-area distributorship with Sunset Foods. Pints of Black Raspberry Chocolate Chip, Vanilla Chocolate Chip, Coconut Chocolate Chip, Cookie Dough Chocolate Chip, Chocolate Chocolate Chip, Mint Chocolate Chip, Mocha Chocolate Chip, Peanut Butter Chocolate Chip, Toffee Chocolate Chip, Butter Pecan, Vanilla and Chocolate — all of which are sweetened with 100 percent cane sugar and containing zero trans fats — are offered at Sunset’s stores in Highland Park (1812 Green Bay Road, (847) 432-5000), Lake Forest (825 S. Waukegan Road, (847) 234-8380), Libertyville (1451 W. Peterson, (847) 573-9570), Long Grove (4190 Route 83, (847) 478-8150) and Northbrook (1127 Church Street, (847) 272-7700). sunsetfoods.com.

Kaufman’s Bakery and Delicatessen, 4905 W. Dempster, Skokie

Ongoing, in conjunction with the USO, “The Great Salami Drive,” a fund-raiser where money raised will send 1-pound salamis and other deli items to Illinois troops deployed overseas. A $5 tax deductible donation buys a “Kaufman’s Taste of Home” and includes a 1-pound salami, bagel chips, pretzels and condiments. A $45 donation will send 120 salami sticks. The salami, salami sticks and other items will be shipped by the case and distributed to troops. (847) 677-9880, kaufmansdeli.com.

The Village Cellar, 24 W. Chicago Ave., Hinsdale.

June 17, 5 to 9 p.m., complimentary Stave 28 Wine Tasting. Michael Weyna Owner and Winemaker from Stave 28 Wines will be pouring his wines. Call (630) 325-8466 or see thevillagecellarahinsdale.com.

Chicago Botanic Garden, 1000 Lake Cook Road, Glencoe Free Garden Chef Series, Saturdays and Sundays, through Oct. 2.

More than 40 of the Chicago-area’s best chefs share their culinary expertise, preparing a signature dish with garden fresh ingredients at 1:30 and 2:30 p.m. in the Regenstein Fruit Vegetable Garden Demonstration Kitchen. Summer plant giveaways (while supplies last) are an added bonus from 11 a.m. to 3 p.m. on Wednesdays through Fridays and 11 a.m. to 4 p.m. on Saturdays and Sundays. Volunteers share information about the featured plant, which changes monthly, and encourage visitors to plant seeds or seedlings (while supplies last) to take home to their own gardens. In June, Lemon Drop Heirloom Tomato; in July, Pencil Pod Heirloom Wax Bean; in August, Garlic Chives and in September, Bronze Arrowhead Heirloom Tomato. Events include: June 18 with Chef Frank Brunacci of Sixteen in Chicago and June 19 with Chef Brandon Paige of Bank Lane Bistro in Lake Forest. Admission to the Chicago Botanic Garden and the Garden Chef Series is free. Parking is $20 per car; free for Garden members. For more information, call (847) 835-5440, or visit chicagobotanic.org/chef.

Sawbridge Studios, 1015 Tower Court, Winnetka

June 18, 1 to 3 p.m., Summer Celebration at the expanded 4,000-square-foot location. Event features an in-store demonstration by Executive Chef Larry Smith of Jerry’s Restaurant-Corner Cooks in Winnetka, who will showcase the forgotten art of Chaud Froid. Smith extensive culinary background includes Chicago’s Ritz-Carlton, Le Bouchon, and Lowes Monte Carlo. Starting at 1:30 p.m. Smith will begin this centuries-old food decorating technique, creating a completely edible food mosaic. Visitors can stroll the store, enjoy favorite appetizers from Jerry’s menu, along with an elegant Champagne, crisp Sauvignon Blanc and refreshing Pinot Grigio, tastings provided by The Winnetka Wine Shop, Winnetka, and sweets from Hungry Monkey Baking Company, Lake Forest, including their all-new Chocolate Chip Macaroons and Lemon Vanilla Bean Cake. Headquartered in a converted 1880s livery stable, Sawbridge Studios carries the works of over 80 individual, one-of-a-kind artisans and craftsmen from around the country. (847) 441-2441, sawbridge.com. The Summer Celebration is free of charge and open to all.

Schaefer’s, 9965 Gross Point Road, Skokie

June 18, 11 am. to 5 p.m., 75th anniversary celebration tent party and summer wine sale kickoff. This party will showcase a wine, beer and artisan cheese tasting. More than 75 products will be reduced in price. Bring the family and enjoy free hot dogs, root beer and more. There will be a beer truck and music under the tent. (847) 673-5711, schaefers.com.

Wildfire Glenview, 1300 Patriot Boulevard, Glenview

Watch Executive Chef Rodrigo Torres and Chef Sean Grady on June 21 grill (on the patio) your four custom courses each paired with a delicious summer wine. Guest speaker Brad Wermager, Wildfire Wine & Spirits Director, will be on hand to discuss the evening’s wine pairings, as well as our Executive Chefs to demonstrate and teach you the art of grilling. Enjoy courses like Grilled Barbecue Shrimp Skewers paired with Brassfield Estates Serenity, and Grilled Spice-Rubbed tenderloin of Beef with grilled summer vegetables, paired with Estancia Winery Cabernet Sauvignon. Cost is $60.00 per person, plus tax and gratuity and begins with a reception at 6:30 p.m. followed by dinner at 7 p.m. For more information or to make a reservation, please call Brad Wermager at (773) 398-6960. wildfirerestaurant.com/events/996

RA Sushi, 2601 Aviator Lane, Glenview

June 23, 8 p.m. to close, 5th anniversary luau. Put on your grass skirt and Hawaiian shirt for tropical food and drink specials ranging from $4 to $7. Prizes in the limbo contest; stop by for a picture in the island photo booth, island sounds of DJ AJ, and a Hawaiian dance performance. (847) 510-1100, RAsushi.com.

WineStyles Evanston, 1741 Sherman Ave., Evanston

June 23, 6 to 8 p.m., Chill Out! Chill your whites; serve reds at room temperature, right? Many of us have discovered that we enjoy our favorite red wine when it’s cooler. Some red wines are actually at their best when served with a chill. A wine from Beaujolais, France is often served with a touch of a chill to it. Chill out at WineStyles and sample some cool, cool wines. Complimentary. (847) 328-4400, winestyles.net/evanston.

Fleming’s Prime Steakhouse & Wine Bar, 960 Milwaukee Ave., Lincolnshire

June 24, 6:30 p.m., Orin Swift Wine Dinner. The evening will pair five Orin Swift wines with a five-course menu. Speaker is Wein Bayle, Fleming’s Lincolnshire Wine Manager, who will talk about the wines and their pairings. Cost is $125 per person (not including tax and gratuity). Reservations required. (847) 793-0333, FlemingsSteakhouse.com.for complete menu.

Fleming’s Prime Steakhouse & Wine Bar, 960 Milwaukee Ave., Lincolnshire

Prime Celebrations Menu for prom and graduation season, through June 30. Young adults can celebrate their big night in style and with ease, with a three-course dinner for $50 per guest (prices include tax and gratuity; prepay arrangements available upon request). FlemingsSteakhouse.com.

Corner Cooks’ Summer Kids Culinary Camp, 507 Chestnut St, Winnetka

Aug. 1 through Aug. 4, 9:30 a.m. to 1:30 p.m. Budding chefs ages 9-14 will learn to prepare dishes made by Food Network Stars Bobby Flay, Giada De Laurentiis, Rick Bayless, Ming Tsai and Paula Deen. Parents, siblings and other family members will get to sample their little chefs’ creations with a graduation party at 4 p.m. on Aug. 4. This celebration will include active food stations in which campers will get to show off their new culinary skills. A few dishes the students will prepare include Green Chile Pork Enchiladas, Veggie Lasagna with Bechamel Tomato Sauce, Teriyaki Beef, Mexican Roasted Corn with ancho chili and Mexican queso and Homemade Mac and Cheese. Cost is $450, and all materials and the graduation cocktail party for two guests. Reservations required. cornercooks.com., (847) 441-0134.

Q-BBQ, 70. S. La Grange Road, La Grange

New Doggie Dining Menu, Bark-B-Q Menu consisting of Chicken and Carrots (small, $2.95 and large, $4.95 and available for lunch and dinner) for patrons and their pets to enjoy on Q-BBQ’s dog-friendly patio. Water is “Qomplimentary”. Call (708) 482-8700 or see q-bbq.com.

Jerry’s, 507 Chestnut St., Winnetka

Ravinia Boxed Dinners for Two can be delivered straight to the train for concertgoers. Just give Jerry’s 48-hours notice and they’ll prepare a meal that you can pick up on your way to the performance or have delivered to you at the Winnetka Metra stop. Dinner options include (price reflects dinner for two): The Elegant Mexican which includes oregano herb garlic and mild chili marinated chicken breast, black bean and rice salad, greens with lime cilantro vinaigrette, and guacamole with chips for $42; The Mediterranean, beef tenderloin roasted peppers and onion skewers (with vegetarian skewer options), couscous with cucumber, parsley and tomatoes, asparagus with feta crumble, and a side of hummus with pita triangles for $50 and If By Sea, grilled shrimp with pineapple salsa, poached salmon with dill sauce, pasta with herbs, tomato, breadcrumbs and lemon, and asparagus with Dijon and balsamic for $52. Jerry’s also offers an artisan cheese and bread platter for six priced at $48. Any of the restaurant’s bottles of wine are also available at retail pricing and additional dessert options can be added as well. For more information and reservations, call (847) 441-0134 or see cornercooks.com.

Tuscany Restaurant Wheeling, 550 S. Milwaukee Ave., Wheeling

Family Night specials and a classic alfresco dining space, reminiscent of the outdoor cafes found throughout Italy, which accommodates about 60 guests. The Family Night family-style specials change weekly and feature meats, fish, poultry, beef or pork and either pasta or vegetables. Call (847) 465-9988 or see tuscanychicago.com.

STOP Foodborne Illness Offers Simple Guidelines for Safe, Enjoyable Summer Picnics and Barbecues

Nancy Donley, president of STOP Foodborne Illness, the leading national advocate for safe food, is offering simple food safety tips to help prevent food poisoning as Americans plan summer picnics and barbecues. STOP’s Food Safety Guidelines for Summer:

◆ Make sure you have these essential tools: a cooler, hand sanitizer and a meat thermometer.

◆ Keep a cooler in the back of your car when grocery shopping to store meats on the hot drive home.  Always store raw meats separately from fully cooked and perishable food items.

◆ Bring hand sanitizer if you’re not going to be near a sink to wash your hands when preparing food.

◆ Use a thermometer when cooking meat. Ground meat should reach an internal temperature of 160 degrees before it can be served safely. Chicken should reach an internal temperature of 165 degrees. Steaks, chops and roasts should reach an internal temperature of at least 145 degrees and “stand or rest” for 3 minutes to finish cooking.

◆ Take care to prevent cross-contamination.  Use separate cutting boards for your raw meat and other perishables and wash hands often as you prepare foods.

◆ Everyone loves leftovers, but throw them out if you don’t have a place to cool and store them within two hours of serving (or just one hour if air temperature spikes above 90 degrees).

For more food preparation safety tips visit topfoodborneillness.org. STOP’s helpline (1-800-350-STOP) helps foodborne illness victims navigate the health system to figure out what they have, where it might have come from, and what to do next.

Submit items for this column by e-mail to Deborah Hoppe at dhoppe@pioneerlocal.com at least two weeks before desired publication date. Readers should always call ahead and confirm times and prices.