Past Events

Kendall College Dinning Room — Event Menu

RECEPTION
Lobster Croquette + Poached Shrimp with Heirloom Tomato Sorbet
by Ben Freund
Scallop Ceviche + Apple and Brie Fritter by Joe Gancarz
Pommes Soufflés + Venison Carpaccio by Michelle Zapletal

Cocktails by Craig Schoettler, Executive Chef, The Aviary Chicago
Sparkling: honeydew, Champagne, kiwi syrup
Distilled
Collins: Pummelo, Kirsch, mint, soda
Rocks: Old Fashioned, Bourbon
Rocks: Gin, lemon, black pepper, huckleberry foam
Kendall Students: David Beemster - Amir Goldshtein - Nathan Haave

DINNER
Broccoli Soup with Smoked Whitefish, Florets, Multi-Grain, Buttermilk and Preserved Zest by Matthew James Shelton
*Baumard Savennières Trie Spéciale 2000
*Château Pape Clément 2002
*Domaine du Chevalier 2003

Spice-Rubbed Walleye, Fennel Coulis, Roasted Kohlrabi, Arugula Fennel Salad, Blood Orange Vinaigrette by Emma Mei
*Château de Puligny Montrachet 1er Cru Les Perrières Meursault 2007

Roman Gnocchi, Les Frères Fondue, Pickled Tomatoes, Pistachio-Avocado, Crimini Mushrooms by John Saccomando Jr.
*Domaine des Héritiers (Maison Louis Jadot) Corton-Pougets Grand Cru 1999

Duck Breast, Potato Duck Confit Cake, Quince, Duck Cracklings, Spiced Duck Sauce and Claytonia Salad by Anna Marie Sosi
*Far Niente Cabernet Sauvignon 1994 (Salmanazar)
*Château Léoville Las Cases St Julien 1981

Vanilla Poached Carrot Clafoutis Cake, Orange and Poached Purple Carrot Compote, Almond Nougatine by Cara Watkins
*Château d’Yquem Sauternes 1985 (Jeroboam)