Park Hyatt Chicago and NoMI Kitchen are hosting a four-course dinner in support of the James Beard Foundation.
On Thursday, December 6, Executive Chef Eric Damidot and Sommelier Jillian Riley will present cuisine and wine pairings from the Rhône Valley. Proceeds from the event will benefit the James Beard Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.
Reservations are available via OpenTable.
The menu for the evening:
Skuna Bay Salmon
Horseradish Crust – Yellow potato mousseline – Carrot Rillettes
Poached Court Bouillon Shrimp
Petrossian Liquid Caviar - Egg Mimosa - Circus Frissee
Roasted Beet Salad
Fresh Chevre Terrine – Rye Crostini – Crispy Chestnuts
Little Gem and Tuscan Kale Salad
Pickled Concorde Grapes - Blue Cheese - White Balsamic Vinaigrette
Pork Loin Noisette
Acorn Squash - Roasted Apples – Black Walnuts - Wilted Rainbow Swiss Chard – Pork Jus
Amish Chicken Breast
Chickpea Socca Fritter - Oven Roasted Onion - Crispy Brussels Sprout - cumin Lamb Jus
Mont Blanc- Chestnut and Hazelnut - Biscotti - Olive oil - Toasted oat - sorrel
Valrhona dark chocolate Craquant - caramelized macadamia but - Milk chocolate mousse