Savoring Sake at Gideon Sweet

with sake specialist Jonathon Edwards and Executive Chef Michael Shrader

Monday, December 04, 2017 –

6:30 pm

841 West Randolph Street
Chicago, Illinois 60607

Charlie Trotter's alumni Chefs Matthias Merges and Graham Elliot have teamed up to create Gideon Sweet, a highly anticipated West Loop restaurant. The Mondiale of the Chicago Chaîne will have exclusive use of this exciting new establishment to expand our understanding of the rich world of sake.

Smart casual attire


Savoring Sake at Gideon Sweet

By Stephanie Blaser, Vice Chargée de Presse
Photos by Lorenzo Tassone

“I want you to experience the full range of sake, from robust to delicate,” promised sake specialist Jonathon Edwards, speaking to more than 40 Chicago Mondiale members and guests who gathered at Gideon Sweet for a unique sake tasting and dinner on December 4. Edwards and the Gideon Sweet team more than delivered on this promise by presenting no fewer than 12 Japanese sakes during the evening.

One of the Windy City’s latest casual dining hot spots to be opened by Michelin-starred chefs, Gideon Sweet is a collaboration between Chefs Graham Elliot and Matthias Merges. Chef Merges is a long-time friend of the Chicago Chaîne and a legendary mentor to a generation of the city’s best chefs.

General Manager and sake expert Timothy Koenig worked with Edwards, Executive Chef Michael Shrader, and Pastry Chef Mari Katsumura to create a five-course, family-style menu that paired a different sake with each dish. The pairings highlighted the complexity and versatility of sake as a complement to a range of cuisines. “Sake picks no fight with food,” observed Koenig.

“We chose Gideon Sweet,” said Vice Echanson Todd Arkebauer, “because the people behind this event are so passionate about this beverage from Japan.” The same could be said of Arkebauer, who personally sourced two of the evening’s most popular sakes.

Upon arrival, guests enjoyed passed canapés paired with Seaside Sparkling, a Junmai sake. Next, Edwards offered a tasting of six sakes while presenting an overview of production methods, breweries, and grade levels. “Milling [the rice] is important,” he explained, “but it is not the be all, end all.” Armed with their new knowledge and experience tasting sakes, members later had the opportunity to order their favorite bottles.