Feast on the Farm at Hazzard Free Farms // August 5

Join Evanston's Hewn Bakery for a true farm-to-table dinner on August 5th at Hazzard Free Farms, two hours outside Chicago. A farmer, baker, brewer and chef team up to put on a one-of-a-kind culinary show.

Hewn Bread

Take a coach bus to the farm and enjoy cocktails while touring the farm and learning about the heritage grains Hewn uses. Post-tour, the family-style feast by Chef Nicole Pederson of Found Kitchen emulates a traditional harvest celebration with craft brew pairings from Pipeworks Brewing Company. Tickets range from $125 to $150 and can be purchased here. Meet at 810 Dempster St, Evanston at 2:30 pm and travel to Hazzard Free Farm Grains & Beans, 5111 Ahrens Road, Pecatonica, 847-869-4396

Drumbar Frosé

Drumbar Summer Sounds // August 12, 19 and 26

Drumbar is hosting a new rooftop summer concert series on Saturdays in August. Sip frosé ($12) while listening to live music and soaking up the rays. The lineup of local bands, curated by grassroots music organization Sofar Sounds, ranges from alternative folk to soulful R&B. Performances start at 4 pm each afternoon. Krystal Metcalfe performs August 12, Friday Pilots Club performs August 19 and Cole Degenova performs on August 26. 201 E Delaware Pl, 312-933-4806

Ferragosto

Spiaggia's Ferragosto //August 15

Party on Oak Street Beach with Spiaggia to celebrate the Italian holiday of Ferragosto. Bring your flip-flops for a casual lakeside beach BBQ including a DJ and simple, great food. Chef Joe Flamm roasts whole lamb and veggies to pair with ice cold rosé, beer and tequila followed by gelato for dessert. There's a DJ too, so get ready to dance in the sand. Tickets are $75 per person and available here.1000 North Lake Shore Dr, 312-280-2750

Travelle Kitchen + Bar

Peruvian Chef Collab Dinner at Travelle // August 17

Travelle Kitchen + Bar welcomes Tanta's Chef Jesus Delgado to collaborate on a family-style Peruvian feast for an intimate group of 20 guests. Travelle's Chef Ricardo Jarquin and Delgado will each prepare an appetizer and entree served at communal tables in Travelle’s elegant wine cellar, with views of the glass-enclosed show kitchen. Pastry Chef Scott Green will end the evening on a sweet note.. Dinner is $65 per person, excluding tax and gratuity. Cocktail hour begins at 6 pm with dinner at 7 pm. 330 N Wabash Ave, 312-923-7705