The pastry team at Benny's Chop House, 444 N. Wabash Ave., has created a five-foot-tall, 500-pound "Magical Snow Mountain" for the holiday season. Chef Aaron Lindgren led the creation of the item. Benny's director of operations, Mitchell Schmieding, said in a statement, "We wanted to be playful with the display and create something more contemporary that goes beyond the traditional holiday decoration. The display is magical."
VIP tickets are available for Baconfest 2013, which will take place April 20 at the UIC Forum. The passes are $200, and are non-refundable and non-transferrable. At least 50 exhibiting chefs are slated to attend each of the fest's two sessions; there will also be bacon entrepreneurs, bacon-loving brands and liquor sponsors. See http://baconfestchicago.com/presalevip2013.
Chicagoans are invited to give the gift of Gibsons signature steaks this holiday season. For $299, customers will receive four (22-ounce) W.R.'s Chicago Cut bone-in ribeyes with a bottle of Gibsons Seasoning Salt. Steaks are delivered uncooked, and the price includes overnight shipping to anywhere in the continental United States. See www.gibsonssteakhouse.com/wr-gift-box-pages-687.php?utmsource=December-GIFTBOX-email&utmmedium=email&utmcampaign=WR-Gift-Box.
The team at The Boarding Housethe highly anticipated wine-driven restaurant by proprietor and master sommelier Alpana Singhhas announced an official opening date of Thursday, Dec. 20. The restaurant, at 720 N. Wells Ave., features a menu of shareable wine bar provisions in the cellar and bar areas, and an extensive offering of small, medium and large plates in the third-floor dining room. See www.boardinghousechicago.com .
Chicago q, 1160 N. Dearborn St., is offering 10 percent off all carryout orders Sunday through Thursday during January. Chicago q offers delivery options available through DiningIn.com for a la carte and catering orders; the minimum purchase requirement is $15. Call 312-642-1160.
The Waldorf Astoria Chicago, 11 E. Walton St., has appointed Andrew Johnson as executive pastry chef for the entire hotel operation, including its Balsan restaurant, in-room dining, and catering and events. Johnson, who has served as pastry sous chef at the hotel, will now oversee all patisserie and confectionery offerings, such as seasonal creations, desserts, and signature breads. The hotel has also named Leonardo Lorenzo as director of catering and Christine Lo as senior catering manager.
Bottleneck Managementwhich oversees the operation of eateries such as The Boundary (1932 W. Division St.), Old Town Pour House (1419 N. Wells St.), South Branch (100 S. Wacker Dr.), and Sweetwater Tavern and Grille (225 N. Michigan Ave.)is offering "Naughty vs. Nice" holiday beer menus. Among the "nice" beers (under 7 percent alcohol by volume) are Bell's Winter White Ale and Shiner Holiday Cheer while Sam Adams Merry Mischief and Lagunitas Brown Shugga are just a couple of the "naughty" items (more than 7 percent alcohol by volume).
Ceres' Table, 4882 N. Clark St., is having a five-course tasting menu for New Years' Eve. Among the offerings are Jonah crab salad with celery root remoulade, creme fraiche, salmon pearls and American caviar; and Maine lobster ravioli, tomatoes, leeks, fennel and a lobster-cream sauce. (A three-course menu is available until 7 p.m.) See www.CeresTable.com .
Bountiful Eatery, a Lakeview East spot for gluten-free eating, will auction the entire restaurant on eBay to the highest bidder for the opportunity to host a private healthy, gluten-free celebration for New Year's Eve 2013. Bidding will end Dec. 20; to bid, visit www.ebay.com/itm/Bountiful-Eatery-Chicagos-Trendiest-Healthy-Eating-Spot-Could-B-URS-4-NYE-2013-/150960217148? The winning bidder will get to take over the entire restaurant from 10 p.m. Dec. 31, to 1 a.m. Jan. 1, 2013, and can entertain up to 40 guests.
Chicago q, 1160 N. Dearborn St., has announced its new beverage menu updated for the winter season. The menu has brand-new cocktails as well as non-alcoholic drinks, updated beer and bourbon. The new specialty cocktails ($11) include the Peppermint Julep, which has Maker's Mark Bourbon, Peppermint Schnapps, mint and sugar. See www.ChicagoQRestaurant.com .
Troquet, 1834 W. Montrose Ave., has introduced its menu de grignotage, a bites line-up available all day to complement the restaurant's craft cocktails. Among the bites are spicy, salty almonds ($3); phyllo-wrapped Brie with truffle honey ($5); and prosciutto and pears with a red-wine reduction ($4). See www.TroquetChicago.com .
Deleece, 3747 N. Southport Ave., is serving a three-course Christmas dinner at 2-8 p.m. on Christmas Day for $40 per person ($12 kids menu). Items include Deleece winter salad, slow-roasted Amish turkey, prime rib roast, seared red snapper, winter vegetable risotto and eggnog panna cotta, among other offerings. Reservations are required; call 773-325-1710 or visit www.deleece.com .
The new Bucktown restaurant Grass Fed, 1721 N. Damen Ave., has just launched a new fixed-price dinner menu with the addition of a chicken and seafood option. The current selections are the cast-iron boneless half chicken and Porter mussels. For more information, call 773-342-6000 or visit www.grassfedbucktown.com .
DAVIDsTEA has opened its Lincoln Park location at 924 W. Armitage Ave. DAVIDsTEA's inaugural Chicago location at 1645 N. Damen Ave. opened Oct. 13; its Lakeview location at 3530 N. Southport opened Nov. 10. The place is also offering a holiday collection assortment that includes a wide selection of limited edition loose leaf teas such as Sleigh Ride, an earthy tea containing cinnamon, apples, raisins and hibiscus. See www.Davidstea.com .
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