photo galleries

Executive Chef Paul Kahan and Chef de Cuisine Erling Wu Bower of Avec - Chicago, IL

Chorizo-stuffed Medjool Dates with Bacon and Piquillo Pepper-Tomato Sauce
served with Blanc de Blanc Brut, Jean Leouis Denois, Limoux, France

Warm Burrata, Braised Wild Mushrooms, Smoked Salt, and Marinated Eggplant
served with Pedro Ximenez 15-year Oloroso Viejo, Toro Albala, Spain

Crispy Merluza Hake, Ajo Blanco, Grapefruit, Arbequina Olives, and Treviso
served with Picpoul de Pinet 2011, Domaine Felines Jourdan, Languedoc, France

Anise-marinated Hanger Steak, Shaved Artichokes, Persimmons, Lovage, Feta, and Chili
served with “Periquita” 2008, Jose Maria da Fonseca, Peninsula de Setubal, Portugal

Marinated Chicken Thigh, Bomba Rice, Charmoula, and Pomegranate Gremolata
served with “Periquita” 2008, Jose Maria da Fonseca, Peninsula de Setubal, Portugal

Wood Oven-roasted Pork Shoulder Ribollita: Pancetta, Cavolo Nero, Rice Beans, and Ciabatta served with Copertino Riserva 2005, Cantina Sociale Cooperativa, Copertino, Puglia, Italy

Chef de Cuisine Erling Wu Bower of Avec – Chicago, IL

Chorizo-stuffed Medjool Dates with Bacon and Piquillo Pepper-Tomato Sauce served with Blanc de Blanc Brut, Jean Leouis Denois, Limoux, France

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Warm Burrata, Braised Wild Mushrooms, Smoked Salt, and Marinated Eggplant served with Pedro Ximenez 15-year Oloroso Viejo, Toro Albala, Spain

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Warm Burrata, Braised Wild Mushrooms, Smoked Salt, and Marinated Eggplant served with Pedro Ximenez 15-year Oloroso Viejo, Toro Albala, Spain

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Crispy Merluza Hake, Ajo Blanco, Grapefruit, Arbequina Olives, and Treviso served with Picpoul de Pinet 2011, Domaine Felines Jourdan, Languedoc, France

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Crispy Merluza Hake, Ajo Blanco, Grapefruit, Arbequina Olives, and Treviso served with Picpoul de Pinet 2011, Domaine Felines Jourdan, Languedoc, France

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Anise-marinated Hanger Steak, Shaved Artichokes, Persimmons, Lovage, Feta, and Chili served with “Periquita” 2008, Jose Maria da Fonseca, Peninsula de Setubal, Portugal

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Anise-marinated Hanger Steak, Shaved Artichokes, Persimmons, Lovage, Feta, and Chili served with “Periquita” 2008, Jose Maria da Fonseca, Peninsula de Setubal, Portugal

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Marinated Chicken Thigh, Bomba Rice, Charmoula, and Pomegranate Gremolata served with “Periquita” 2008, Jose Maria da Fonseca, Peninsula de Setubal, Portugal

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Marinated Chicken Thigh, Bomba Rice, Charmoula, and Pomegranate Gremolata served with “Periquita” 2008, Jose Maria da Fonseca, Peninsula de Setubal, Portugal

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Wood Oven-roasted Pork Shoulder Ribollita: Pancetta, Cavolo Nero, Rice Beans, and Ciabatta served with Copertino Riserva 2005, Cantina Sociale Cooperativa, Copertino, Puglia, Italy

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