Brown Bag Lunch Truck
What: Line up for gourmet barbecue (beef brisket, pulled pork, peanut butter chicken) on your lunch break.
Why: Stealth cooking secrets like brining brisket in pineapple juice, Mexican Coca-Cola, and Chinese black vinegar.
When: Mon.-Fri., 11 a.m.-1 p.m. (while supplies last). Pickups at Provenance Food and Wine every Mon. (Logan Square location) and Fri. (Lincoln Square location), 5-7 p.m.
Where: Truck parks downtown and in surrounding areas. Check the website for the weekly schedule or follow @brownbagtruck on Twitter. Pickups, Provenance Logan Square, 2528 N. California Ave., b/t Logan Blvd. & Altgeld St.; Provenance Lincoln Square, 2312 W. Leland Ave., at Western Ave. For more info and to order for pickup, call 312-857-4221 or email firstname.lastname@example.org.
Hazzard Free Farms Harvest Supper
What: The Scrumptious Pantry stirs up a Tuscan-inspired menu (farro pasta salad with mixed vegetables, grilled chicken, and more) to enjoy on the lawn of the sixth-generation farm’s old barn.
Why: A predinner farm tour and yoga session ups the wholesome factor.
When: Sun., 12:30-6:30 p.m.
Where: 5111 Ahrens Rd., b/t Telegraph & Saunders Rds., Pecatonica. Suggested donation is $65 and can be made online at myverdure.eventbrite.com.
Bridgeport Pasty Truck
What: Grab meat- and veggie-filled hand pies from the little electric vehicle.
Why: Down the pockets of goodness on blustery days.
When: Mon.-Fri., 11 a.m.-1 p.m.
Where: Truck parks in the Loop and surrounding areas. Follow @bridgeportpasty on Twitter or go to bridgeportpasty.com for location updates.
Matt Eversman’s Pop-Up Dinner
What: Before Saigon Sisters’s former executive chef opens his own Southwest Asian/contemporary American resto this fall, he hints at things to come with a one-night, five-course feast ($100 with wine and spirits pairings).
Why: Tuna with grilled watermelon and ginger, duck pho, spiced flank steak with coconut rice and herb salad.
When: Sun., 6-9 p.m.
Where: Bistro Voltaire, 226 W. Chicago Ave., at Franklin St. Reservations (required) online at eventbrite.com.
One Sixtyblue’s Vegetarian Farm Dinner
What: Travel with chef Michael McDonald to the green acres of Nichols Farm & Orchard in Marengo for a five-course feast ($95, includes round-trip bus fare; $65 without) made with seasonal veggies.
Why: The rainbow of flavors in the red, golden, and candy cane beet salad.
When: Sept. 25, 2-5 p.m.
Where: 2602 Hawthorn Rd., b/t Carmack & River Rds., Marengo. R.S.V.P. (required) to 312-850-0303. Tickets online at brownpapertickets.com.
Photo: Courtesy of Brown Bag Lunch Truck