Executive Chef Andrew Graves, and Winemaker, Erik Subrizi at LIVA located in Chicago Winery, are hosting a five course wine pairing dinner on Thursday, April 20th at 7:00 pm in their private dining room with views of their working winery. Tickets are available for $135 per person (does not include tax or gratuity).
First Course Crab Parfait – rhubarb, avocado mousse, old bay, spring cucumber Wine: 2017 Riesling
Second Course Roasted Monkfish Medallion – grilled octopus, saffron broth, Chef John tomatoes Wine: 2021 Pinot Grigio Ramato
Third Course Spring Mushroom Fricassee – creamy polenta, Chicago Winery red wine reduction, smokey blackberries Wine: 2019 Pinot Noir
Fourth Course Cherry Wood Roasted Lamb Loin – spring fennel confit, English peas, spring onion, minty jus Wine: 2018 Sangiovese
Dessert Chocolate Pot de Creme – espresso cream, candied hazelnuts Pairing: Espresso Martini
Executive Chef Andrew Graves, and Winemaker, Erik Subrizi at LIVA located in Chicago Winery, are hosting a five course wine pairing dinner on Thursday, April 20th at 7:00 pm in their private dining room with views of their working winery. Tickets are available for $135 per person (does not include tax or gratuity).
First Course
Crab Parfait – rhubarb, avocado mousse, old bay, spring cucumber
Wine: 2017 Riesling
Second Course
Roasted Monkfish Medallion – grilled octopus, saffron broth, Chef John tomatoes
Wine: 2021 Pinot Grigio Ramato
Third Course
Spring Mushroom Fricassee – creamy polenta, Chicago Winery red wine reduction, smokey blackberries
Wine: 2019 Pinot Noir
Fourth Course
Cherry Wood Roasted Lamb Loin – spring fennel confit, English peas, spring onion, minty jus
Wine: 2018 Sangiovese
Dessert
Chocolate Pot de Creme – espresso cream, candied hazelnuts
Pairing: Espresso Martini
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