Wednesday, September 29, 2010
Booze News You're Certain To Use
Sable's head bartender Mike Ryan and Master Sommelier Emily Wines will compete in a wine vs. whiskey challenge at the restaurant in October. (Photo: Kimpton Restaurants)
Whiskey vs. wine. How can you possibly make up your mind?!
You'll get your chance to decide which pairs best with bites during a special dinner at Kimpton's Sable Kitchen & Bar in October.
The restaurant's master sommelier Emily Wines (Yes, that's really her name!) competes against head bartender Mike Ryan during an interactive bottle battle that's supposed to complement three dishes from Sable's seasonal, ingredient-driven gastro menu.
They're taking this contest to quite the next level by donning wrestling masks and assuming alter egos—"Monster Tannins" (Wines) and "Moonshine" (Ryan). They'll duel it out by demonstrating to guests the best possible pairing: a wonderful whiskey-based cocktail or glorious glass of wine. Diners will decide who wins based on a number of criteria, including taste and versatility.
The dinner is 6:30-8:30 Oct. 14. $50 per person; reservations required.
Stephanie Izard is hosting a beer-focused, "Friends of James Beard Foundation Dinner" at Girl & The Goat in November. (Photo: Stephanie Izard)
More booze's on tap—literally—at Rock Bottom Brewery as it introduces Anniversary Ale to fete 15 years at its River North location.
The free event goes down 7-11pm Oct. 21 with the special brew (a Belgian Abbey Dubbel of rich toffee and cocoa malt accents, plus blended with spicy notes of clove and orange), birthday cake and local bands. For the occasion, Anniversary Ale is only $1.50, so you can drink up to your heart's content.
And finally, as busy as she is these days, we're pretty shocked Stephanie Izard found time to plan a Friends of James Beard Foundation Dinner at Girl & The Goat in November.
If you love beer, you need to be here to indulge in this multi-course feast paired with locally brewed suds. She's gathered chefs Giuseppe Tentori (Boka), Bill Kim (Urban Belly), Mike Sheerin (Blackbird) and Mindy Segal (Hot Chocolate) to each prepare a course made from local ingredients and a whole Mangalitsa pig from Daniel Fox's farm in Madison, Wis. (He also owns Madison Club in Wisconsin.)
Izard and Fox will also create a course. Here's the entire menu:
First course: Daniel Fox—charcuterie board (paired with Krankshaft Kolsch by Metropolitan Brewery)
Second course: Giuseppe Tentori—beet risotto, crispy Iberico ham, truffle juice (paired with Working Man's Mild by Revolution Brewery)
Third course: Bill Kim—Asian wedding soup, Muscavoy duck, dried shrimp, kale, rice cake (paired with Bairn Farmhouse Saison by Half Acre)
Fourth course: Stephanie Izard—braised pork belly, cocoa nibs, celery root, Brussels sprouts (paired with Dark and Curvy Dunkelweiss by Piece)
Fifth course: Mike Sheerin—smoked pork shoulder, horseradish, mushroom consommé (paired with Domaine du Paige French Country Ale by Two Brothers)
Sixth course: Mindy Segal—sweet potato pie, brown butter butterscotch, miloko stout, cashew toffee, wood oven-roasted marshmallow (paired with Moloko Milk Stout by Three Floyds)
The dinner occurs 6:30pm Nov. 2. Tickets are $200 each, and reservations are required by calling G&G.