Past Events

SIXTEEN — Event Menu

CONFRÉRIE DE LA CHAÎNE DES RÔTISSEURS
BAILLIAGE DE CHICAGO
MENU

SIXTEEN: A STUDY IN INGREDIENTS

INTRO 101
POTATO / LEEK / CAVIAR
BEIGNET / SALMON ROE / CHIVE
SOUR CHERRY / SMOKED FOIE GRAS / SQUAB

DELAVENNE PÈRE & FILS CHAMPAGNE GRAND CRU BRUT MILLÉSIMÉ, BOUZY, FRANCE 2009

TO BEGIN
VARIATIONS OF SPRING PEAS / SEA TROUT MI CUIT / RHUBARB
WHITE ASPARAGUS / CHILLED MAINE LOBSTER / LEMON VERBENA

WEINGUT EMMERICH KNOLL GRÜNER VELTLINER RIED KREUTLES FEDERSPIEL, WACHAU, AUSTRIA 2014

TO CONTINUE
VIOLET ARTICHOKE / BUCKWHEAT DUMPLING / JAMÓN IBERICO
CHICKEN OYSTER / WILD RAMPS AND MORELS / ESCARGOT

DOMAINE DES BAUMARD SAVENNIÈRES, LOIRE, FRANCE 2008

TO FOLLOW
BONE MARROW / COLD WATER LANGOUSTE / RED WINE SAUCE

COULY-DUTHEIL CHINON CLOS DE L’ECHO, LOIRE, FRANCE 1986, EN MAGNUM

GREEN AND WHITE ASPARAGUS / FOUR STORY HILLS FARM VEAL / VIN JAUNE SABAYON

CHÂTEAU PICHON LONGUEVILLE COMTESSE DE LALANDE, PAUILLAC, FRANCE 1989

TO CONCLUDE
RHUBARB / RED AND GREEN STRAWBERRIES / PISTACHIO
CHOCOLATE / CHAMOMILE / WILDFLOWER HONEY

W. & J. GRAHAM’S 30 YEAR OLD TAWNEY PORT, DOURO, PORTUGAL