Background file: Beer vs. Wine Dinner at The Happ Inn
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It's a beverage battle rematch! On Thursday, September 22, The Happ Inn is holding the second installment of their "Beer vs. Wine" event, led by certified cicerone Tom Sulinski and professional sommelier Annie McDowell. The evening will begin with an appetizer reception at 6:30 p.m., followed by a five course dinner at 7 p.m.
Executive Chef Freddy Sanchez's menu features sweet corn bisque shooter, crab louie tower, pan seared grouper, braised short rib and Tahitian vanilla bean panna cotta. Sulinski and McDowell will select beer and wine pairing for each course, and guests will have the opportunity to vote on the winner.
The fee to attend is $55.95 per person. Reservations may be made by calling The Happ Inn at 847-784-9200.
Background file: Beer vs. Wine Dinner at The Happ Inn
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
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It's a beverage battle rematch! On Thursday, September 22, The Happ Inn is holding the second installment of their "Beer vs. Wine" event, led by certified cicerone Tom Sulinski and professional sommelier Annie McDowell. The evening will begin with an appetizer reception at 6:30 p.m., followed by a five course dinner at 7 p.m.
Explore related: Browse all News · More on Craft Beer · More on Wine
Executive Chef Freddy Sanchez's menu features sweet corn bisque shooter, crab louie tower, pan seared grouper, braised short rib and Tahitian vanilla bean panna cotta. Sulinski and McDowell will select beer and wine pairing for each course, and guests will have the opportunity to vote on the winner.
The fee to attend is $55.95 per person. Reservations may be made by calling The Happ Inn at 847-784-9200.
Beer vs. Wine Dinner Menu
Round One:
Sweet Corn Bisque Shooter
Round Two:
Crab Louie Tower
peekytoe crab, avocado, tomato, chives, chipotle mayo, microgreens, lavash
Round Three:
Pan Seared Grouper
Freddy's succotash, Italian salsa verde
Round Four:
Braised Short Rib
wild mushroom risotto, parmesan cheese, truffle oil
Round Five:
Tahitian Vanilla Bean Panna Cotta
fresh berries
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