Potpourri: June 10 through June 16

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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 14, 2011 4:14PM

The Fresh Market Stores host local chefs in June who will lead a free, step-by-step 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.

Chicago Botanic Garden, 1000 Lake Cook Road, Glencoe, offers a 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 11 with Chef Victor DeLeon of O’Donovan’s Pub & Restaurant in Chicago and June 12 with Chef Luca Corazzina of 312 in Chicago. 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.

Kaufman’s Bakery and Delicatessen, 4905 W. Dempster, Skokie, in conjunction with the USO, launches “The Great Salami Drive” on June 11 and 12, a fundraiser where money raised will send one-pound salamis and other deli items to Illinois troops deployed overseas. Official kick-off is noon to 5 p.m. on June 11 and 1 to 4 p.m. on June 12 where customers can make their donations in person. A $5 tax deductible donation buys a “Kaufman’s Taste of Home” and includes a one-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. The family-friendly event welcomes service members and their families and includes USO volunteers, antique military vehicles, military veterans and door prizes. For more information, call (847) 677-9880 or see kaufmansdeli.com.

The Village Cellar, 24 W. Chicago Ave., Hinsdale, kicks off summer with a complimentary Wine Tasting from 2 to 6 p.m. on June 11. Over forty wines will be poured. Call (630) 325-8466 or see www.thevillagecellarahinsdale.com.

Wildfire Oak Brook, 232 Oakbrook Center, Oak Brook, holds a five-course Retro Beer Dinner on June 13, that features Mini Bison Patty Melts paired with Pabst Blue Ribbon or Maple Brined Tenderloin Tip with blue cheese butter paired with LaBatt Blue. Guest speaker Bess Titus from Pabst Brewing will be on-hand to discuss the pairings. Reception begins at 6:30 p.m., followed by dinner at 7 p.m. Cost is $35 plus tax and gratuity. Reservations required. Call Brad Wermager at (773) 398-6960 or see www.wildfirerestaurant.com/oak-brook.

Binny’s Highland Park, 153 Skokie Valley Highway, holds a Macallan Scotch Seminar from 6:30 to 8:30 p.m. on June 14. Meet Brand Ambassador Stephanie Ridgeway who will lead a tasting of the 12 and 18 year old, as well as the Fine Oak bottlings that include the 10, 15,17 and 21 year. Space is extremely limited and pre-paid reservations are required. Cost is $15 w/Binny’s card and $20 for non-members. Call (847) 831-5400 or e-mail highlandpark@binnys.com.

“In Chef’s Hands” launch event takes place from 6 to 8 p.m. on June 14 at Old Town Social, 455 W. North Ave., Chicago. “In Chef’s Hands” is a new foodie-driven non-profit organization, whose mission is to provide culinary educational experiences with professional chefs for individuals with special needs who have a passion for food and cooking. Event features drinks, passed appetizers and charcuterie stations. Cost is $25 online (inchefshands.org) and $30 at the door (non-refundable). For additional information e-mail contact@inchefshands.org. Co-founders are Executive Chefs Todd Stein, Rodelio Abligot, Michael and Scott Crane, and Jeremy Dubin. Note: Scott Crane passed away on Saturday, but the launch event will go on as planned.

Koi, 624 Davis St., Evanston, celebrates the introduction of their new Peking Duck Bao by offering complimentary samples to all dining guests from through June 15. All guests will enjoy a sample of the Peking Duck Bao: a soft, steamed bun filled with traditional roasted duck, green onion, and cucumber in a Su Mei plum sauce. It is normally available for $11.95. Call (847) 866-6969 or see koievanston.com.

Gibsons Bar & Steakhouse, 2105 Spring Road, Oak Brook, holds a five-course Charles Krug Wine Dinner hosted by Peter Mondavi Jr. on June 16. Reception is at 6:30 p.m., followed by dinner at 7 p.m. Executive Chef Brian Key has created a special menu that is perfectly paired with a selection of wines from Charles Krug. Reservations are required. Cost is $99, tax and gratuity included. Call (630) 954-0000 or see gibsonssteakhouse.com for complete details.

Schaefer’s, 9965 Gross Point Road, Skokie, offers a free wine tasting from 5:30 to 7 p.m. on June 16 with Greg Gauthier, who will pour samples of his own Gauthier Sonoma Coast Pinot Noir and two whites as well as a great lineup of Bouchaine wines made by Mike Richmond. Complimentary deli treats. Call (847) 673-5711 or visit www.schaefers.com.

Fleming’s Prime Steakhouse & Wine Bar, 960 Milwaukee Ave., Lincolnshire, debuts “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 complete three-course dinner for $50 per guest (prices include tax and gratuity; prepay arrangements available upon request). FlemingsSteakhouse.com.

Jerry’s, 507 Chestnut St., Winnetka, offers Ravinia Boxed Dinners for Two delivered straight to the train for concertgoers. Just give Jerry’s 48-hours notice and they’ll prepare a delicious meal that you can pick up on your way to the performance or have delivered to you right 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, please call (847) 441-0134 or see cornercooks.com.

Tuscany Restaurant Wheeling, 550 S. Milwaukee Ave., Wheeling, offers guests great 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.

Wildfire Lincolnshire, 235 Parkway Dr., serves Weekend Brunch every Saturday and Sunday from 10:30 a.m. to 3 p.m., in addition to the regular lunch menu. The Weekend Brunch Menu will include Smoked Salmon Platter, Skillet Roasted Prime Rib Hash, Oven Roasted Crab Cakes Benedict, Lemon Ricotta Pancakes, and more! We will also offer special brunch items for the kids, including a Kids Scramble & Buttermilk Pancakes. Classic brunch cocktails with a twist will be offered like our Wildfire Bloody Mary and Blood Orange Mimosa. For more information, view the menus, or to make a reservation, visitwildfirerestaurant.com/lincolnshire or call (847)279-7900.

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.