The Purple Pig Oak Brook brings a taste of Tuscany to the table October 12 with a five-course wine dinner featuring Count Neri Capponi of Villa Calcinaia. Guests will enjoy a welcome cocktail and wine-paired bites before a seasonal menu from Culinary Director Brian Motyka and Executive Chef Michael Elliott, with highlights including sweet potato caramelle, lamb Wellington and baklava with fig gelato. Capponi will guide guests through wines from his family’s historic Chianti Classico estate, sharing the stories behind more than 500 years of winemaking.
The evening runs from 6–9 p.m. and is limited to 50 guests. Tickets are $225 per person, plus 20% gratuity.