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Koval Distillery Dinner 12/8/2015

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.

KovalPoster-01

Tuesday, Dec. 8, 2015

KOVAL Whiskey Dinner

Arrival

Head Cheese • Country Pâté • Pork Rillette • Rabbit Liver Mousse Shot Glasses • Grilled Bread • Accompaniments

1st

Butternut Squash Bisque

Seeded Buttermilk Biscuits

2nd

Cornmeal Fried Monkfish Cheek

Lump Crab-Stuffed Shrimp • Pimento Charred Scallion Midlands • House Jowl Bacon & Bourbon Beurre Blanc

3rd

Smoker Trio

Housemade Pork Hot Link • Waygu Beef Rib • Smoked Boneless Duck
Chili Greens • Stewed Beans • White Cheddar Spoon Bread • Sweet Potato Purée

4th

Salted Chocolate Ganache Tart

Sable Pecan Crust • Citrus Sabayon • Luxardo Cherry Syrup • Pecan Praline

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