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Perennial Virant
Canning is his thing.

You always know you can take your in-laws or best clients to dinner at Perennial Virant, where you never have to worry about whether your seared salmon with pickled asparagus is going to be good. (It is.) 



Now the Lincoln Park restaurant has cooked up a new way for you to take in its culinary excellence; consider it experiential eating.



Book a chef demonstration with Paul Virant and his team and you’ll learn how to can produce at the peak of its season--a Virant specialty--make perfect pastries or mix up craft cocktails. 



Want a slightly more intense offering? Watch the restaurant’s chefs butcher a whole pig during a 75-minute demo. Even participants get a little hands-on training. 



The demonstrations can be booked for groups of eight people or more, making them a novel option for birthday parties or corporate team-building exercises. Prices range from $60 per person for the cocktail class (drinks and bites included) to $1,000 for the group (8 to 20 people) for the butcher demo. (Book by calling Hotel Lincoln’s events manager at 312-254-4703.)

Perennial Virant, 1800 N. Lincoln Ave.; 312-981-7070 or perennialchicago.com

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