Date
Tues, 11/11
Time
6:30-10PM
Price
$150/person
Join us as we present an exclusive collaboration dinner at CIMA, located inside the newly opened Hyatt Centric Chicago O'Hare. In the heart of Rosemont stands an ingredient-driven restaurant. Drawing inspiration from the traditions of the Mediterranean while working hand-in-hand with local farmers and producers to bring fresh, expressive, seasonally-inspired plates to the table.
On the Tuesday, November 11th we present an experience like no other featuring the talent of avec Chicago’s Chef Dylan Patel, Bang Bang Pie's Chef Michael Ciapciak and Pastry Chef Chelsea Gerdman, along with CIMA’s own Executive Chef Gee Cuyugan, Chef de Cuisine Jesse Resendiz, and James beard award winning Consulting Chef Sarah Stegner. Tastes of the Mediterranean will be accompanied by hand-selected wines to complete this culinary journey.
Price: $150/person (including tax & gratuity)
RECEPTION
Roasted Pear & Brie Crostini with Walnuts
by Executive Chef Gee Cuyugan
Duck Confit Hash
by Consulting Chef Sarah Stegner
Signature Old Fashioned with Makers Mark
La Gioiosa Prosecco
+Non-Alcoholic Option: Murder She Wrote, hibiscus infusion, lime juice, prickly pear syrup, and seed lip liquor
1st COURSE
Honey Kumquats & Roasted Beets
baby arugula, Capriole goat cheese, pistachios, cava quince vinaigrette
by Executive Chef Gee Cuyugan
Cashew Hummus
squash succotash, harissa, cranberry relish, dukkha, Publican Quality bread
by Chef de Cuisine Jesse Resendiz
Hamachi Crudo
pickled mango, fermented chili, black lime
by Chef Dylan Patel, avec Chicago
Baked Feta
romesco, Marcona almonds, Sicilian EVOO, Publican Quality bread grilled sourdough
by Consulting Chef Sarah Stegner
Wine-Ca Dei Frati, Trubiana Grape, Lugana, Italy White Wine
+Non-Alcoholic Option: Blush & Bloom, Lyre's Sparkling, strawberry, lemon
2nd COURSE
Roasted Halibut
Spanish cider, braised leeks, saffron
by Chef Dylan Patel, avec Chicago
Barolo Braised Niman Farm's Short Ribs
porcini risotto, Four Star mushroom conserva, carrot top gremolata
by Chef de Cuisine Jesse Resendiz
Wine- Borgogno "No Name", Nebbiolo grape, Italy
+Non-Alcoholic Option: Cima Cooler, fruit-forward, balanced with fresh watermelon juice, basil syrup, lime
DESSERT
Chocolate Pecan Pie
toasted Three Sisters Garden pecans, dark chocolate, vanilla bean whipped cream, in a graham cracker crust
Roasted Kabocha Squash Pie
roasted Three Sisters Garden kabocha squash, candied pepitas, spiced whipped cream, in a graham cracker crust
by Chef Michael Ciapciak & Pastry Chef Chelsea Gerdman, Bang Bang Pie