CHICAGO As we roll through the dour days of winter, made even more challenging by tough economic times, the enterprising restaurateur considers how to put the proverbial butts in the seats through imaginative means. Wine dinners have a history of working, but are also a little stale, having been around for a long, long while. Beer dinners are hipper, but still a bit difficult to sell at the high end. So how about a bourbon dinner?
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