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The Loop

Raised Urban Rooftop Bar has launched their Chef’s Table dinner series. Kicking off this series is a

five course dinner pairing scotch and pig. Enjoy this dinner along with Raised’s panoramic views of the snowy skyline and the icy Chicago River at 5:30pm on Thursday, January 19th. Tickets are $100 a person and can be purchased at

The cocktail reception begins at 5:30 p.m., highlighting the “Pig’s Tail” cocktail, with Dalmore 12-year scotch,
Gonzales Byass Jerez-Xeres-Sherry Oloroso Dulce Solera, allspice, lemon, sugar, and nutmeg. As soon
as the clock strikes 6:00 p.m., you'll be seated and begin the dinner with a Sherry Braised Endive made with date jus, spiced croutons, crispy pig’s ears, and lemon-thyme oil. This dish will be paired with Dalmore 12-year-old scotch. A Pork Belly Chowder is next, comprised of braised leeks, turnip, and oyster cream paired with Dalmore 15-year-old scotch. The third course includes Lobster with lardo roasted carrots, citrus butter, black tea sabayon, and carrot puree. For the fourth course, a Vanilla Braised Pork Cheek made with salt baked celery root, coffee essence, and black truffle will be served so you may pair it with Dalmore 18-year-old scotch. The fifth course will conclude the dinner with a Candied House Cured Ham made with white chocolate mousee, crispy rice, passion fruit caramel, and marigold. This ham will be paired with Dalmore King Alexander III.


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