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Join some of Chicagoland's most renowned chefs for an unbelievable culinary weekend!
• Deluxe Accommodations for Two Nights
• Cocktail Reception | 6:30pm Friday
• Cooking Demonstration | 11am Saturday
• Chef-Hosted Four-Course Dinner | 6:30pm Saturday
for only $219* per person
*Plus resort fee and tax. Based on double occupancy. Subject to availability. All presenters subject to change.
PROMO CODE: CHEFS
Click Here to check availability or type the promo code into the reservations box above.
Call 800-709-1323 to book your Chefs Weekend today!
March 19-21 | Mark Mendez Carnivale
With a solid culinary background having worked at several highly-acclaimed restaurants including Chicago’s
Spiaggia, Harvest on Huron, Gioco and New York’s Patria, Mendez’ Carnivale menu is a direct reflection of Latin culture and his Puerto Rican ancestry as his menu consists of dishes from Cuba, Brazil, Columbia, Puerto Rico, Peru and Argentina.
Restaurant: Carnivale Featured Wine Flights
First Course: Arugula with Golden Raisins, Pine Nuts, Shooting Star, Black Bubbles
Crispy Shallots & Pleasant Ridge Reserve Cheese (Sparkling Syrah), Lake County
Sherry Vinaigrette
Second Course: Seared Sea Scallop, Fresh Bacon & Pea Puree Shooting Star, Sauvignon Blanc Lake County
Entrée: Chile & Beer Braised Short Ribs Shooting Star, Syrah Lake County
Sweet Potatoes Puree & Arugula
or
Herb Stuffed Trout Shooting Star, Roussanne Lake County
Purple Potato Puree & Lemon Butter
Dessert: Chocolate Flan with Tequila cream
March 26-28 | Randal Jacobs Elate
At the helm of Elate’s kitchen is Chef Randal Jacobs, formerly at De La Costa, preparing an exceptional menu of American Market fare with a pinch of European flair. Chef Jacobs brings over twelve years of culinary experience to Elate and has created a menu focused on an affordable approach to high-quality food with dishes that marry simplicity and bold flavors, using the best local, sustainable and artisan products.
Restaurant: Elate Featured Wine Flights
First Course: Grilled Beets & Burrata Shooting Star, Black Bubbles
Citrus, Rhubarb, Pistachios with Banuyls Vinegar (Sparkling Syrah), Lake County
Second Course: Veal Cheek Oscar Raviolo Shooting Star, Roussanne Lake County
With Alaskan King Crab, Asparagus, Béarnaise Sauce
Entrée: Smoked New York Strip Writer’s Block, Malbec Lake County
Served with Polenta, Rapini, Stewed Cipollini & Sun Dried
Tomatoes, Black Truffle Vinaigrette
or
Maine Diver Scallops Shooting Star, Sauvignon Blanc Lake County
Sweetbreads, Cashews, Fiji Apples
Yellow Thai Curry Sauce
Dessert: Risotto Rice Pudding Served with Spiced Pear, Black Grapes and Cinnamon Cream
April 9-11 | Len Trevino ItaliAsia
The dynamic flavors Chicago's Italiasia has to offer are sure to flatter any palate or appetite. Chef Trevino is inspired by the city's many differing neighborhoods and created a menu that truly replicates Chicago's diversity. Italiasia's eclectic menu includes dishes from Italy and Pan Asia and can be ordered according to appetite, as a small or large dish.
Restaurant: ItaliAsia Featured Wine Flights
First Course: Tuscan White Bean Soup with Truffle Oil Shooting Star, Black Bubbles (Sparkling Syrah), Lake County
Second Course: Caprese Salad with D.O.P. Buffalo Mozzarella Shooting Star, Sauvignon Blanc Lake County
& Vine Ripened Tomatoes
Entrees: Both entrees are served with Bucatini with Veal Meatballs
Miso Glazed Salmon Shooting Star, Roussanne Lake County
Stir Fry Asian Vegetables and Udon Noodles
Soy Mirin Broth
or
Szechwan Pepper Crusted New York Shooting Star, Syrah Lake County
Stir Fry Asian Vegetables
Polenta Fries
Dessert: Tiramisu
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