Chef Andrew Zimmerman and Mixologist Josh Pearson of Sepia - Chicago, IL

Porchetta di Testa: Pig’s Head Antipasta, Pickled Pumpkin, Baby Arugula, and Sauce Gribiche

Sea Scallops, Celery Root Puree, Tangerines, Pistachios, and Black Pudding

Sea Scallops, Celery Root Puree, Tangerines, Pistachios, and Black Pudding

Pheasant Agnolotti, Black Trumpet Mushrooms, Albufera Sauce, and Grana Padano

Pheasant Agnolotti, Black Trumpet Mushrooms, Albufera Sauce, and Grana Padano

Pheasant Agnolotti, Black Trumpet Mushrooms, Albufera Sauce, and Grana Padano

Flat Iron Steak, Potato, Maitake Mushrooms, Coffee Soil, and Bearnaise Sauce

Flat Iron Steak, Potato, Maitake Mushrooms, Coffee Soil, and Bearnaise Sauce

Boston Martha: Bushmills Irish Whiskey, Yellow Chartreuse, Magnolia and Oolong Tea, Honey, Lemon, Egg White, and Orange Bitters

R and R Smash: Templeton Rye, Carpano Antica Vermouth, Cherry Heering, Brandied Cherries, Rosemary, Lemon, and Old Fashioned Bitters

Two in the Hand: Famous Grouse Blended Scotch, Gran Classico Bitter, Dubonnet Rouge, Angostura Bitters, and Ardberg Whiskey Rinse

Broken Negroni: Tanqueray Gin, Gran Classico Bitter, Carpano Antica Vermouth, and Pol Gardere Champagne

Mixologist Josh Pearson prepares Oden Smoke: Del Maguey Mezcal, St. Germain, Chartreuse Rinse, and Celery Bitters

Oden Smoke: Del Maguey Mezcal, St. Germain, Chartreuse Rinse, and Celery Bitters

Chef Andrew Zimmerman of Sepia – Chicago, IL

Chef Andrew Zimmerman of Sepia – Chicago, IL

Mixologist Josh Pearson of Sepia – Chicago, IL

Sepia – Chicago, IL

Sepia – Chicago, IL

Sepia – Chicago, IL