—Three-time Guinness World Record holder and Pastry Chef of the Year Alain Roby will celebrate the one-year anniversary of his creation of the World's Longest Candy Cane on Saturday, Dec. 7, at the All Chocolate Kitchen, 33 S. Third St., Geneva. Beginning at 6 p.m., Chef Roby will present a 10-foot long smaller replica of his Guinness World Record-breaking 51-foot. candy cane at his store in Geneva.
—Devon Seafood Grill ( 39 E. Chicago Ave., Chicago ) and Devon Seafood + Steak ( 17W400 22nd St., Oakbrook Terrace ) are marking Thanksgiving with items including whipped Yukon Gold potatoes, butternut squash soup, roast turkey, cornbread-and-sausage stuffing and triple chocolate mousse cake, among others. See www.DevonSeafood.com .
—Tanta, 118 W. Grand Ave., will have leftover specials starting Nov. 29. There will be empanadas with turkey stuffing and raisins, rocoto pepper sauce and apple; pastel de choclo, a Peruvian corn cake with sauteed white beach mushrooms and choclo served with green salad; or the causa oliva with Spanish day-boat octopus, piquillo peppers, avocado, quail egg and Botija black-olive emulsion. Call 312-222-9700 or visit www.tantachicago.com .
—Deleece, 3747 N. Southport Ave., will mark Thanksgiving ( Thursday, Nov. 28 ) with a three-course meal for $39. ( There's a $12 kids' menu. ) Items will include soup or salad; turkey, bass, beef roast or risotto; and holiday-inspired desserts. Call 773-325-1710 or book online through www.deleece.com .
—For Thanksgiving, The Florentine ( 151 W. Adams St. ) will be offering a special four-course menu for $65. Choices will include items such as lentil soup; butternut squash ravioli or autumn salad; sausage-stuffed turkey breast or roasted whole Mediterranean sea bass; and apple rosemary crostata with ricotta bomboloni and black truffle honey. Call 312-660-8866.
—Jake Melnick's Corner Tap, 41 E. Superior St., celebrates Thanksgiving on Thursday, Nov. 28, with a Tipsy Turkey Platter from 11 a.m. until 9 p.m., available for $15.95. Among other items, there will be a "Smoked Tipsy Turkey," beer-brined with citrus and Trumer Pils and served with country-style peppercorn gravy. See www.JakeMelnicks.com .
—The Boundary, 1932 W. Division St., will introduce the "12 Beers of Christmas" Tuesday, Nov. 26, at 6:30 p.m. and 8:30 p.m. Guests will sample seasonal brews and enjoy light snacks such as crispy chicken bites, The Boundary's famous mac & cheese bites, and cheese curds. Tickets are $25 each.
—Tavernita, 151 W. Erie St., ( along with Alicia Roman of NBC Chicago and Nick Patel of LA Tan ) will present the "Bacon & H.A.M. Luau Brunch" Sunday, Nov. 24, 11:30 a.m.-3:30 p.m. People who wear tropical gear will get 15 percent off their checks. A four-course sharing menu ( for $18.50 per guest ); there will also be Kahlua pork sliders, pineapple-coconut pancakes and pineapple-rum upside-down cake. See www.Tavernita.com .
—Frontier, 1072 N. Milwaukee Ave., invites guests to a special "Movember" Secret Speakeasy event on Black Wednesday, Nov. 27, at 8 p.m. Guys can enter their beard or mustache for a chance to win prizes, including a grand prize from Floyd's in Wicker Park that features a free cut, shave, shampoo and brow wax. To enter, applicants must submit a photo by Sunday, Nov. 24, to seo@pioneertaverngroup.com along with their name, phone number and competition category of choice ( such as best in show, most creative, creepiest and best effort ). See www.thefrontierchicago.com .
—LM Bistro, 111 W. Huron St., has announced its November Chef Menu, which Executive Chef Ben Reaves created. The Chef Menu, which changes monthly, is composed of four courses available for $39. ( Wine pairings are an additional $20. ) Course items include oysters with an apricot-and-chamomile mignonette with fleur de sel and pepper; leek soup; ribeye with triple sear, roasted mushrooms and sauce bordelaise; and canella pastries with molasses, vanilla ice cream and allspice. See www.lmrestaurant.com .
—Francesca's Restaurant is making its special "Feast of the Pig" menu available Nov. 14-16 exclusively at the Wicker Park location, Francesca's Forno ( 1576 N. Milwaukee Ave. ). The menu is divided into four sections—cichetti, antipasti, pasta and secondi—with offerings such as pork liver pate and whole suckling pig. To make a reservation, visit www.miafrancesca.com .
—Executive Chef Kevin Schulz is releasing a new dinner menu for the River North restaurant Fulton's on the River. New items include such dishes as the gnocchi "carbonara" with poached egg, pork belly and brown butter; filet flight with carpetbagger, firecracker and truffled egg; Georges Bank swordfish au poivre with roasted mushrooms, veal reduction and tellicherry peppercorn; and yellowfin tuna puttanesca with bacon, tomato-garlic coulis, capers and olives. Visit www.fultonsontheriver.com .
—The Hartman Group is launching the first in a series of one-day learning experiences for food and beverage industry insiders. The one-day course, called "Evolving Culture of Food & Beverage," will be held at the Catalyst Ranch in Chicago on Feb. 5, 2014. For more information and to register, visit www.hartman-group.com/actchicago.
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