We hosted our first whiskey dinner on Dec. 8 with KOVAL Distillery of Chicago. KOVAL market manager and Booze Sherpa Alex Diimig spoke about the history and craft of KOVAL, which uses only the “heart” cut of the distillate to create brighter, cleaner take on whiskey – the good stuff.
Executive Chef Jacob Schick collaborated with Chef/Co-owner Joe Muench, Sous Chefs Joe Singer and Elgin Harris, and Pastry Chef Kim Pollman to create an epic Maxie’s meal. Each course was paired with cocktails crafted by Maxie’s Mick Laughran, and set a high bar for future collaborations. We’re already planning our next dinner.
Tuesday, Dec. 8, 2015
KOVAL Whiskey Dinner
Head Cheese • Country Pâté • Pork Rillette • Rabbit Liver Mousse Shot Glasses • Grilled Bread • Accompaniments
Butternut Squash Bisque
Seeded Buttermilk Biscuits
Cornmeal Fried Monkfish Cheek
Lump Crab-Stuffed Shrimp • Pimento Charred Scallion Midlands • House Jowl Bacon & Bourbon Beurre Blanc
Housemade Pork Hot Link • Waygu Beef Rib • Smoked Boneless Duck
Chili Greens • Stewed Beans • White Cheddar Spoon Bread • Sweet Potato Purée
Salted Chocolate Ganache Tart
Sable Pecan Crust • Citrus Sabayon • Luxardo Cherry Syrup • Pecan Praline