Viceroy Chicago will host a four-course, A Night Made by Many dinner, with Beverage Director Sayo “Chi” Anise curating the evening’s wine pairings, at Somerset on Friday, Nov. 6, at 7 p.m.
The evening will showcase Chi’s approach to pairing wine with seasonal flavors, with each selection chosen to complement the texture, technique and inspiration behind the dish.
The evening will begin with tuna tartare with avocado, soy-ginger dressing, radish and caviar, paired with Canard-Duchêne Brut Champagne. The menu continues with lamb kafta with tzatziki dressing, heirloom tomato, lemon and cilantro oil, paired with Hourglass Sauvignon Blanc, followed by spaghetti alla chitarra with saffron, lobster, yuzu cream and garlic chili crisp, paired with Avancia Godello.
For the third course, guests will enjoy ribeye with labneh, charred heirloom carrot and bordelaise, paired with Saint Cosme Crozes-Hermitage. The dinner will conclude with Dubai chocolate cheesecake with pistachio cream, kataifi and chocolate sauce, accompanied by a Brachetto-Cognac cocktail featuring Brachetto d’Acqui, Hennessy VSOP, red berry and cacao. House-made focaccia with herbed butter, black olive and dried tomato will also be served.
Tickets are $125 per person and can be purchased through OpenTable.
Worth Knowing
Viceroy Chicago will host a four-course, A Night Made by Many dinner, with Beverage Director Sayo “Chi” Anise curating the evening’s wine pairings, at Somerset on Friday, Nov. 6, at 7 p.m.
The evening will showcase Chi’s approach to pairing wine with seasonal flavors, with each selection chosen to complement the texture, technique and inspiration behind the dish.
The evening will begin with tuna tartare with avocado, soy-ginger dressing, radish and caviar, paired with Canard-Duchêne Brut Champagne. The menu continues with lamb kafta with tzatziki dressing, heirloom tomato, lemon and cilantro oil, paired with Hourglass Sauvignon Blanc, followed by spaghetti alla chitarra with saffron, lobster, yuzu cream and garlic chili crisp, paired with Avancia Godello.
For the third course, guests will enjoy ribeye with labneh, charred heirloom carrot and bordelaise, paired with Saint Cosme Crozes-Hermitage. The dinner will conclude with Dubai chocolate cheesecake with pistachio cream, kataifi and chocolate sauce, accompanied by a Brachetto-Cognac cocktail featuring Brachetto d’Acqui, Hennessy VSOP, red berry and cacao. House-made focaccia with herbed butter, black olive and dried tomato will also be served.
Tickets are $125 per person and can be purchased through OpenTable.
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