Potpourri: June 24 through June 30

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Fleming’s Prime Steakhouse & Wine Bar, 960 Milwaukee Ave., Lincolnshire, holds an Orin Swift Wine Dinner on June 24. See listing for complete details.

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Updated: June 28, 2011 8:03PM

Real Urban Barbecue, 610 Central Avenue #177, Highland Park

Introducing the nearly 7 lb. “Hungry Home-Wrecker Throwback Sandwich” (priced at $29.95) and not for the faint of heart—or appetite. A monstrous specially sourced bun is topped with 1.5 lbs of RUB’s house-smoked andouille sausage, 2 lbs. pulled pork, a hot shower of Texas Sauce, a pint of coleslaw, and 6 oz. of RUB’s own “Brain Buster” pickles. Eat this BBQ behemoth in less than 40 minutes and receive a T-Shirt, a free lunch, and of course, eternal bragging rights. The sandwich is also available for parties and special functions. For more information see RealUrbanBBQ.com or call (224)770-4BBQ (4227).

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.

Morton’s The Steakhouse, 9525 West Bryn Mawr Avenue, Rosemont

June 24, 4:30 to 6 p.m., Food and Cigar Events. Indulge in the summer, sit on Morton’s patio with a good cigar, Mini Prime Cheeseburgers, Lump Crabmeat Canapes, Belgian Endive with Blue Cheese, Onion Rings, beer and Sambucca. Upcoming events are July 29, Aug. 26 and Sept. 30. Each event features a different menu. Cost is $50 per person, including two premium cigars. (847) 678-5155, mortons.com.

Tuscany Restaurant, 1415 W. 22nd Street, Oak Brook

June 24, 8 p.m. to midnight. “Tune into Tuscany” Fourth Fridays Live” featuring the Eustachia Band with Cindi Cronin. Patrons can also indulge in Tuscany’s revamped $3 Bar Bites Happy Hour, available Monday through Friday from 4 to 6 p.m., featuring items like Mini Burgers, Fried Shrimp Tempura, Mini Filet Sandwiches and Baked Caprese Crostini. No cover charge. (630) 990-1993, tuscanychicago.com/tuscany-oak-brook

All 25 Binny’s locations

June 25, 1 to 4 p.m. Sample six Beaujolais offerings at all Binny’s locations. See binnys.com for complete details.

Sunset Foods, 825 S. Waukegan Road, Lake Forest (847) 234-8380 and 4190 Route 83, Long Grove (847) 478-8150

June 25, 10:30 a.m. to 1:30 p.m., Fish Five Ways, hands-on cooking class. The menu includes Citrus Marinated Ceviche, Pan-sautéed Hazelnut/Brown Butter Trout, Sake Poached Tilapia, Pan-seared Red Snapper with Grapefruit Thyme Mojo, Dilled Salmon and Bay Scallops en Papillote. Cost is $70 per station. To register, call Mary Kay Gill at (847) 810-0484 or e-mail thyme@sunsetfoods.com

Binny’s Highland Park, 153 Skokie Valley Highway

June 25, 1 to 4 p.m., Canned Craft Beef Open House. Looking for a great beer to take camping, boating, or golfing? Canned craft beer is the answer. Sample selections from local producers as well as great breweries nationwide. Call (847)831-5400 or email highlandpark@binnys.com for more information.

Culinary Historians at at Kendall College, School of Culinary Arts, 900 N. North Branch St., Chicago (located just north of W. Chicago Ave. and N. Halsted St.)

June 25, 10 a.m. to noon, “Bon Jour Bon Appetit”: An Interview with Barbara Fairchild. Ms. Fairchild may have bid adieu to Bon Appetit, but after more than 30 years with this publication, the former editor-in-chief has some savory words and sweet tales to share. Join Ms. Fairchild as she gives a behind-the scenes look at how she helped guide Bon Appetit to its leadership as one of America’s most revered food publications. She’ll also give us her perspective on America’s evolving food scene, talk about the future of food publications in the age of the internet, and discuss her latest book, Bon Appetit Desserts. Ms. Fairchild will be interviewed by Scott Warner, program chair for the Culinary Historians of Chicago.

Cost is $5 per person, $3 for students and no-charge for CHC members, Kendall students and faculty with ID. Free parking. For reservations, call David Farris at (312) 286-8781 and leave your name, telephone number and how many people in your party, or e-mail: Culinary.Historians@gmail.com, culinaryhistorians.org/events/foodways.

Wildfire Glenview, 1300 Patriot Boulevard, Glenview

June 25, 11 a.m. Bubbles and Brunch. Special three-course food and sparkling wine pairings, featuring Apple, Brie and Prosciutto Crepes with Valdo Presco Brut, Spicy Chicken Sausage Frittata with Piper Sonoma Brut and Stuffed Brioche French Toast with Orange Grand Marnier Mimosa. Cost is $30.00 per person, plus tax and gratuity. For more information or to make a reservation, call Brad Wermager at (773) 398-6960. To view the menu, see wildfirerestaurant.com/events/1004

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 25, Chef Andy Novak of Tapas Gitana and June 26, Chef Danny Ovanin of Glen Prairie. 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.

The Olive Tap, 240 Robert Parker Coffin Road, Long Grove

June 25, 10:30 a.m. to 3:30 p.m., Anupy Singla, cookbook author and award-winning Chicago journalist, will sign copies of her cookbooks including “The Indian Slow Cooker,” discuss Indian spices and offer samples two of her recipes, Strawberry Chutney and Indian Spiced Lentils.

June 26, 10:30 a.m. to 3:30 p.m., Kelly Donlea, author of “30 Spectacular Salads: Anything but Ordinary” and several other books will be sampling two salads from her cookbook, including a salad featuring fresh strawberries and unique strawberry vinaigrettes. (847) 478-8741, theolivetap.com.

WineStyles Evanston, 1741 Sherman Ave., Evanston

June 25 and 26, 1 to 4 p.m., Fountain Square Arts Festival Tasting featuring Food, Art, Fun, and free wine. Multiple distributors will be pouring their favorites; snacks too. (847) 328-4400, winestyles.net/evanston.

Viking Cooking School and Culinary Shop, 1140 N. Milwaukee Ave., Glenview

June 29, 6:30 to 9 p.m., Wine Wednesday returns wih guest Chef Pete Trusiak. This five course wine dinner will revolve around domestic and international flavors paired with wines selected and presented by Viking Wine instructor David Arendt. Must be 21 years or older. Cost is $89, reservations required. Call (847) 350-0705 or visit www.vikingcookingschool.com.

Binny’s Elmwood Park, 7330 W. North Avenue

June 30, 6 to 8 p.m., French Wine Open House. Taste reds, whites and sparklers from The Rhone Valley, The Loire Valley, Languedoc and other wine producing regions. Reservations are recommended. Call (708) 456-2112 or e-mail elmwoodpark@binnys.com for more information.

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.

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.

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.

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.