Chicago Revue Gala Tasting Menu

Chicago Revue Gala Tasting Menu

CHEFS

Jimmy Bannos Jr., The Purple Pig
Milk-braised Pork Shoulder and Mashed Potatoes
BEER PAIRING: Monk’s Café Flemish Sour Red Ale, Brouwerij Van Steenberge, Ertvelde, Belgium

Curtis Duffy, Avenues at the Peninsula Chicago  
Australian Wagyu Beef Cheeks, Savory Black Sesame Sponge, Smoked Coconut Pudding, Preserved Kumquats, and Sudachi
WINE PAIRING: Château Mont-Redon Chateâuneuf-du-Pape, Rhone, France 2006

Dirk Flanigan, Henri and The Gage
Roasted Loin of Cervena Venison, Liver-Mushroom Croquette, Brussels Sprout Purée, Woodland Mushrooms, Berries, and Vadouvan Curry Reduction
WINE PAIRING: Marramiero, Montepulciano d’Abruzzo, “Inferi,” Italy 2006  

Stephanie Izard, Girl & the Goat
Braised Beef Tongue, Fried Masa, Beef Vinaigrette, and Salsa Verde
BEER PAIRING: Goudenband, Brouwerij Liefmans, Oudenaarde, Belgium

Chris Pandel, The Bristol
Rabbit Liver and Kidney Lyonnaise, Poached Egg, and Frisée Salad
BEER PAIRING: Red Barn Ale, The Lost Abbey, San Marcos, California

Shin Thompson, Bonsoirée
Scallop-Crab Motoyaki: Diver Sea Scallop, Crab, and Ponzu Aïoli
WINE PAIRING: Domaine du Salvard Cheverny, Loire Valley, France 2009

Andrew Zimmerman, Sepia
Pheasant Agnolotti, Morel Mushrooms, Albufera Sauce, and Grana Padano Cheese
WINE PAIRING: Moulin de Gassac, "Guilhem," Languedoc Roussillon, France 2008

PASTRY CHEFS

Patrick Fahy, Blackbird
Kentucky Bourbon Barrel Panna Cotta, Macoun Apples, Bourbon Liquor Candies, and Candied Pine Nuts
SPIRIT PAIRING: Highland Park 18-year Single Malt Scotch Whisky

Jimmy MacMillan, Cathedral Hall at the University Club of Chicago and JMPUREPASTRY
Chocolate Cake with White and Dark Chocolate Mousse, Spiced Gooseberry Sorbet, and Chocolate Jam
WINE PAIRING: Lustau Pedro Ximenez Sherry, San Emilio, Andalucia, Spain NV

HOTEL PASTRY CHEF

Meg Galus, Café des Architectes at the Sofitel Chicago Water Tower
Gâteau Basque, Black Cherries, Lemon Zest, Pastry Cream, and Black Cherry Jam
BEER PAIRING: Weihenstephaner Vitus, Bayerische Staatsbrauerei Weihenstephan, Freising, Germany

COMMUNITY CHEF

Ryan Poli, Tavernita
"Fish Tacos":  Hiramasa Sashimi, Mango-Papaya-Serrano Chili Relish, Avocado Purée, and Tortilla Infusion
WINE PAIRING: Deltetto Spumante Extra Brut Rosé, Piedmont, Italy NV

SUSTAINABLITY CHEF

Geoff Rhyne, SugarToad at Hotel Arista
Braised Australian Lamb Neck, Warm Heirloom Tomato Panzanella with Olive Foccacia Croutons, and Sauce Aureole
BEER PAIRING: Moinette Brune, Brasserie Dupont SPRL, Tourpes-Leuze, Belgium  

CONCEPT CHEF

Jared Van Camp, Old Town Social 
Duck Wings, Harissa and Cucumber-Mint Raita
BEER PAIRING: Weihenstephaner Hefeweissbier Dunkel, Bayerische Staatsbrauerei Weihenstephan, Freising, Germany

RESTAURATEURS

Kevin Boehm and Rob Katz, Boka Restaurant Group
Spiced Yellowfin Tuna, Prickly Pear, Cilantro Purée, Jicama, Asian Pear Wasabi Vinaigrette, and Kaffir Lime Chip
BEER PAIRING: La Grande Blanche, De Proefbrouwerij (BVBA Andelot), Lochristi-Hijfte, Belgium

MIXOLOGIST

Paul McGee, The Whistler  
·  21st Century: Death’s Door Gin, Cocchi Americano, Crème de Cacao, Lemon Juice, Chocolate Bitters, and Coffee Bean
·  One Trick Pony: Featuring Highland Park 12-Year Single Malt Scotch Whisky

SOMMELIERS

Rachael Lowe, Sixteen at Trump International Hotel & Tower
Wine pairings for chefs’ dishes

Michael McAvena, The Publican
Beer pairings for chefs’ dishes

HOST CHEFS

Brad Parsons, Fairmont Chicago, Millennium Park
Caviar Parfait: Bellini Custard, Chopped Dressed Egg, Horseradish Crème, and Petrossian Ossetra Caviar (VIP Reception)
WINE PAIRING: Champagne Duval-Leroy, Vertus, France NV

Beverly Kim Clark, Aria Restaurant at Fairmont Chicago, Millennium Park
Grand Cru Gruyère Croque Madame: Soy-braised Pork Belly on Brioche Bread with Mornay Sauce (VIP Reception)
WINE PAIRING: Champagne Duval-Leroy, Vertus, France NV

Buttermilk Blue Cheese Semi Freddo, Port Foam, Macerated Grapes, and Five-Spice Caramelized Walnuts 
BEER PAIRING: Old Stock Ale, North Coast Brewing Co., Fort Bragg, California