James Beard Foundation Hosts JBF Greens x CEBU Chicago, April 12th

On Tuesday, April 12 at 6:30 p.m., the quartet of siblings, chef de cuisine/partner Malvin Tan, pastry chef/partner Cybill Tan, partner Marlon Tan, and assistant general manager Martin Tan, will collaborate on a three-course menu highlighting modern regional Filipino cuisine at CEBU. Dinner will be an indoor gathering with safety regulations strictly enforced as mandated by local governance. The meal will also include wine from J Vineyards & Winery and premium sake sponsored by Japanese External Trade Organization (JETRO). The menu includes the following: 

Welcome Cocktail

• Yuzu Sake Spritz > Joto Yuzu Sake with Citron Vodka, Peychaud's Bitters, Butterfly Pea Flower Syrup, and Prosecco 

Dinner

• Tuna Kinilaw > Tuna with Coconut-Ginger Espuma, Seaweed Kumbo, Calamansi Caviar, Cucumber, Tomato, Red Onion, and Plantain Chips paired with Nanbu Bijin Tokubetsu Junmai "Southern Beauty" Sake                                                                                                 
• Squab Inasal > Squab with Garlic Quinoa, Roasted Bulb Onion, Cherry Tomatoes, Sambal Barbecue Sauce and Soy Calamansi Glaze paired with J Vineyards & Winery Russian River Valley Pinot Noir 2018                                                                                       
• Coconut Panna Cotta with Toasted Cashew Cake, Sweet Corn Ice Cream and Milk Foam

James Beard Foundation Greens events are for food lovers between the ages of 21 and 39. Tickets are $85 for JBF Greens members and $95 for the public.