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Event Thu Jul 26 2012
Haute Cuisine Avec Bière pas Cher: Vie Holds "Shitty Beer" Dinner
On the website of chef Paul Virant's Vie, the event is called the "Old Standby Beer Dinner II," but the restaurant's newsletter puts it more bluntly. Vie is holding its second annual "Shitty Beer Dinner" next Tuesday, July 31.
The $85-per-person dinner brings five Chicagoland chefs -- Johnny Anderes of Telegraph, Paul Fehribach of Big Jones, Leonard Hollander of Marion Street Cheese Market, Tara Lane of the Hull House Kitchen (formerly pastry chef at Blackbird), Justin Large of Big Star and Jared Wentworth of Longman & Eagle -- out to Western Springs to create one course that is paired with the chef's favorite crappy beer.
Here's the menu:
Amuse
Nathan Sears, Vie
Slow roasted lipstick peppers and four-hour onion salad with potato agnolotti, cilantro and river's edge illahee. Paired with Miller High Life.
First
Leonard Hollander, Marion Street Market
Corn gazpacho, housemade prosciutto, pickled okra and "driftless" fritters. Paired with Hudy Delight light beer from Cincinnati.
Second
Jared Wentworth, Longman & Eagle
Soft shell crab, pickled ramps, beech mushrooms, zucchini pickles, pea tendrils and soy caramel. Paired with Narragansett lager from Providence, RI.
Third
Johnny Anderes, Telegragh
Cobia with stuffed cherry stone clams. Paired with Grain Belt Nordeast lager.
Fourth
Paul Fehribach, Big Jones
Pan-fried sweetbreads, sea island bennecake biscuit, oyster gravy, pickled peach chutney and mustard greens. Paired with Budweiser.
Fifth
Justin Large, Big Star
Barbequed duck, creamy fregola salad, tomatoes, cucumber, mint and basil. Paired with Bohemia pilsner.
Dessert
Tara Lane, The Hull House Kitchen
Mickey's Fine Malt Liquor syrup, vanilla lime cream, honey comb candy and chocolate malt semifreddo. Paired with Mickey's Fine Malt Liquor.
The cost is $85 per person, including the shitty beer. (If you really must protest, they'd do a wine pairing for you for an additional cost.) There's a reception at 6:30pm, with dinner starting at 7pm. Guests are welcome to stick around afterwards to help finish off the beer with the chefs. Call 708-246-2082 to reserve.
