Monday, June 16, 2014 –
81 E. Van Buren Street, Chicago, IL 60605
WITH MAÎTRE HÔTELIER & OFFICIER COMMANDEUR FRANK T. STOVER, GM & MAÎTRE DE TABLE HÔTELIER TOM WALBERG, ASST GM
Season Finale at The Chicago Club
On June 16, 2014, Maître Hôtelier Frank Stover, General Manager, and Maître de Table Hôtelier Tom Walberg, Assistant General Manager, warmly welcomed the Chicago Chaîne to The Chicago Club, a prestigious social club chartered in 1869. With Mother Nature’s cooperation, the evening began and ended on the newly remodeled 3,000-square-foot Rooftop Terrace atop the eight-story landmark building, providing 62 members and guests with a stunning backdrop for the 2013/2014 season finale.
As guests admired the panoramic views of Chicago’s lakefront, servers poured elegant NV Duval-Leroy Champagne Brut Rosé, a 90%-10% blend Pinot Noir and Chardonnay. The refreshing bubbly paired excellently with passed seafood-centric hors d’oeuvres: house-made apple-wood smoked salmon and Great Lakes caviar on crispy gaufrette potatoes; East Coast oysters with dashi and smoky seaweed; green gazpacho shooters; and escargot on brioche crouton.
For dinner, guests moved to The Burnham Room on the third floor of the 1929 Romanesque Revival building. Executive Chef Andrew Dunlop’s menu focused on late-spring seasonal ingredients, and Officier-Caviste Hilton Weinberg selected both French and South African wines from the Chicago Chaîne cellar to enhance the cuisine. Both men gave insightful food and wine commentary throughout the evening.
The first course was chicharrón-encrusted seared scallops, striped bass, English peas and pork belly braised in apple cider with grated lime and lime zest. A bright 2012 Gerard & Pierre Morin Sancerre Vieilles Vignes Sauvignon Blanc exhibited a chalky minerality and citrus notes that paired perfectly with this complex fish course.
Next, Chef Dunlop served duck confit tartlet with foie gras sauce and apple accompanied by morels, fiddlehead ferns, carrots, white asparagus sabayon and smoked paprika. Guests enjoyed two wines with this course: 2005 Domaine Bruno Clair Vosne-Romanée Les Champs Perdrix, Cotes de Nuits, and elegant 2007 Hamilton Russell Vineyards Pinot Noir, Walker Bay, each exhibiting black fruit and truffles on the palate.
Our third course was dry-aged ribeye, corn, huitlacoche, heirloom tomato and romesco sauce. Again, two wines were offered that paired exceptionally well with the meat: 1994 Château Ducru-Beaucaillou, St. Julien exhibited a textbook cassis, mineral, licorice, and floral-scented nose, and the 2003 Kanonkop Wine Estate Pinotage from Stellenbosch, which revealed smoke, dark blackberry and plum flavors with smooth tannins.
Our final sit-down course in the Burnham Room was goat cheese custard, Manchego transparency, compressed fruit and berries and bitter greens, which was paired with the Kanonkop Pinotage and Hamilton Russell Pinot Noir. The dark fruit flavors of these wines elevated this delicious cheese course.
Following dinner and acknowledgement of our gracious hosts, guests returned to the Rooftop Terrace to enjoy the beautiful evening and summer fruit desserts: cornbread pudding, bourbon caramel and peaches; roasted white chocolate crémeux; lime-poached cherries with crumble; pavlovas with strawberries, whipped cream and basil; nougat cream, roasted nectarines and honeycomb garnish. More Duval-Leroy Champagne was offered along with after-dinner spirits, coffee and tea.
Guests exchanged farewells after lingering into the night, and thanked Chaîne-members GM Frank Stover and Assistant GM Tom Walberg for hosting a perfect end-of-season event.
Reception & Dinner: 6:30PM – 10:30PM
Dinner Price: $185.00 per person
Dress Code: Black Tie, with Decorations for Members
Nearby Open Pay Lots and Garages Available