Date
Thurs, 2/19
Time
6:30-10PM
Price
$115/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 19th of February, we present an experience like no other featuring the talent of Chef Bill Kim alongside CIMA's Executive Chef Gee Cuyugan, Chef de Cuisine Jesse Resendiz, and James Beard award-winning Consulting Chef Sarah Stegner. Fresh farm to table flavors will be accompanied by hand selected wines to complete this culinary journey.
Price: $115/person (including tax & gratuity)
MENU
RECEPTION BY CHEF SARAH STEGNER
Shrimp Lollipops
Ellis Farm Honey, tomato chutney
Nichols Farm Crispy Tempura Pickle Chips
homemade ranch
Passed Appetizers
Paired with Diora Chardonnay
FIRST COURSE
Whipped Capriole Farm Goat Cheese
local beet relish, toasted buttered Publican Quality Bread
Chef Sarah Stegner
Tuna Crudo
citrus fruit, scallions, cilantro
Chef Gee Cuyugan
Roasted Winter Vegetable Mole
chayote, squash, cauliflower, mole amarillo, chochoyones, pickled onion, queso fresco
Chef Jesse Resendiz
Urbanbelly Pork & Cilantro
dumpling belly soy
Chef Bill Kim
MAIN COURSE
Posole Ramen
marinated chicken salsa verde, hominy, chili crunch, savory pork broth
Chef Bill Kim & Chef Jesse Resendiz
Paired with Ganji Nanda Cooler | Makers Mark 46, Amaro Nonino, Hibiscus Grenadine, Lime, All Spice Dram, Soda with the Ramen
DESSERT COURSE
Chocolate Molten Lava Cake, Creme Anglaise, berries
Chef Casey Doody
SAVE THE DATE
March 19 at 6:30, Chef Javauneeka Jacobs