Monday, September 18, 2017 –
1028 Hooker Street
Chicago, Illinois 60642
Smart casual with decorations for members.
An Evening of the Big Cs: Caviar, Champagne, and the Chicago Chaîne
The Chicago bailliage opened its 51st season on September 18 with “An Evening of the Big C’s: Champagne and Caviar at Calihan.” The three Cs might just as well have stood for conviviality, connoisseurs, and comfort food. Returning from the summer break, 71 members and guests reconnected over both fine delicacies and rustic dishes at Gallery 1028 – a converted warehouse on Chicago’s historic Goose Island, featuring raw, open spaces; exposed brick; hardwood floors; and soaring ceilings.
The evening began with passed “nibbles” and prestigious bubbles: caviar served three ways, smoked salmon, and cheddar cheese puffs accompanied by a Veuve Clicquot “La Grande Dame” Brut Champagne 2006. As the champagne and conversation flowed freely, Chevalier Marshall Goldin demonstrated the proper technique for opening a bottle of champagne with a saber, followed by Vice Chargée de Presse Hon. Nadia Gould, who educated attendees on the various types of caviar and the qualities to look for in the best caviar. Her experience with the delicacy goes back to her childhood in Russia. “I actually hated caviar when I was little,” she joked.
New Chicago Bailli Beth Roldan then welcomed her guests to share a family-style feast of cheeses, charcuterie, classic beef bourguignon, and coq au vin, paired with favorite bottles from the Chicago Chaîne’s cellar. Maître Restaurateur John Calihan, whose team catered the event, had developed the farm-to-table menu to highlight the local harvest. “We’re lucky to have all sorts of root vegetables that are just coming into availability in Chicago,” he noted.