Events / Dinner

Park Hyatt Panache and Bubbles

Thu, November 12, 2015

8:00 PM
The Beard House
Member Price: $155 Public Price: $205 Phone: 212.627.1111
Reservations Policy

Satoru Takeuchi

NoMI Kitchen at Park Hyatt Chicago - Chicago

Japanese chef Satoru Takeuchi cooked around the globe before landing at Chicago’s renowned NoMI Kitchen at Park Hyatt Chicago, where he teamed up with Greg Mosko, named one of Food & Wine’s Best New Pastry Chefs last year. They’re celebrating their culinary union with a Champagne dinner at the Beard House—and you’re invited!

Menu

  • Hors d’Oeuvre
    • Five-Spice Foie Gras Terrines with Mango Chutney and Togarashi on Toasted Brioche
    • Maine Lobsters with Curry Aïoli and Coconut Milk Crackers
    • Butter-Poached Oysters with Crème de Parmentier, Osetra Caviar, and Chives
    • Ricotta Fritters with Candied Pecans and Smoked Maple Syrup
    • CHAMPAGNE PIERRE MONCUIT GRAND CRU BRUT BLANC DE BLANCS NV
  • Dinner
    • Hamachi Tataki with Daikon Radish Soubise, Marinated Leeks, Yuzu Kosho, Ohba Pistou, and Ponzu
    • CHAMPAGNE HENRIOT BRUT BLANC DE BLANCS NV
    • Braised Pork Cheek Cannelloni with Pumpkin Velouté, Pumpkin Seed Streusel, Grana Padano, and Brown Butter
    • CHAMPAGNE SAINT-CHAMANT MILLÉSIME BRUT BLANC DE BLANCS 2005
    • Pan-Seared Scallop with White Alba Truffles, Housemade Bacon, and Celery Purée
    • CHAMPAGNE DOM RUINART BRUT BLANC DE BLANCS 2004
    • Roasted Duck Breast with Braised Puy Lentils, Duck Confit, Belgian Endive, Coriander, and Sauce Bigarade 
    • CHAMPAGNE VEUVE CLICQUOT BRUT ROSÉ NV
    • Gingerbread Crémeux with Maple-Poached Cranberries, Maple Pearls, Oatmeal Stout Beer Cakes, and Sage
    • CHAMPAGNE RUINART BRUT ROSÉ NV
    • Mignardises