Taste America: Chicago Raising the Bar Reception

Menu

FEATURING BITES BY
Patrick Sheerin 

Tempura Mushrooms with Mapo Tofu Vinaigrette

Juniper-Cured Salmon with Cucumber Ravigote on Buckwheat Pancakes 

Smoked Beet Tartare with Horseradish and Dill

Choucroute Garnie Tartlets with Gruyère

Shrimp Pad Thai Frittata with Tamarind

Italian Beef Station > Slow-Roasted Wagyu Beef Chuck with Roasted Peppers and Onions, Giardiniera, Toasted Garlic Ciabatta, and Jus
 

FEATURED MIXOLOGISTS

Shelby Allison, Lost Lake, Chicago  
A Parrot on Your Shoulder Saying Everything When You Talk > Fords Gin with Dry Vermouth, Fino Sherry, Coconut, and Lime

Lanie Bayless Sullivan, Bar Sótano, Chicago
Mango, Chamoy > El Tesoro Blanco Tequila with Mango, Spicy-and-Tangy Chamoy, Lime, and Topo Chico

Caitlin Laman, Chicago Style, Chicago
Hare There > Rabbit Hole Distillery Bourbon with Alessio Torino, Campari, and Cacao