Apr
16
6:30 PM18:30

#TeamVicia Dinner Series: Sparkling wine dinner with Sommelier Jen Epley

In 2018 we're excited to introduce you to some of the wonderful and creative cooks and service professionals that make Vicia a special place through a series of dinners inspired by a cuisine or ingredient that they're passionate about. 

Please join us on Monday April 16th for our next installment hosted by Beverage Director and Sommelier Jen Epley. Chef Michael Gallina is creating a 5 course menu around the vast selection of sparkling wines from across the globe. 

Inspired by Jen's love of bubbles from unique regions and thoughtful producers, this evening will take you on a journey highlighting the different wine making techniques and varietals used to make sparkling wine besides the classic examples in Champagne. But don't worry, there will be Champagne! 

The menu will include: 

Fireside welcome reception
Assortment of fresh baked bread, charcuterie, naked vegetables, cheese, spreads, and seasonal snacks
2016 Domaine Glinavos ‘Paleokerisio’ from Ioannina, Greece and NV Ca’ dei Zago ‘Col Fondo’ from Valdobbiadene, Italy
First course
Maine peekytoe crab, rhubarb, green apple

2015 Raventós i Blanc ‘de Nit’ from Conca del Riu Anoia, Spain
Second course
Farm egg with asparagus and spring mushrooms
Jacques Lassaigne ‘Les Vignes de Montguex’ and Jacques Lassaigne ‘La Colline Inspirée’ from Montgueux, France (Aube, Champagne)
Third course
Grilled beet steak with braised lamb and eucalyptus 
NV d’Arenberg ‘Peppermint Paddock’ from McLaren Vale, Australia
Dessert
Goose egg ice cream and strawberries 
2016 Bruno Verdi ‘Sangue di Giuda’ from Oltrepo Pavese, Italy

Your ticket includes all food and selected sparkling wines. *Our full bar will also be available for any additional needs.

If you fall in love with what's in your glass, some of the wines poured will be available for retail pre-order during the dinner.

Price: $185 per person, inclusive of tax and gratuity. Tickets are non-refundable but can be transferred to another party if you can't make it. 

The reception begins at 6:30 pm with dinner starting promptly at 7:15 pm. 

Please make a note when purchasing your ticket of any dietary restrictions or food allergies. If you have any specific questions please email events@viciarestaurant.com. 

click here to buy your tickets!

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#TeamVicia Dinner Series: Celebration of Midwest Grains with Sous Chef/Baker Alec Schingel
Mar
28
6:00 PM18:00

#TeamVicia Dinner Series: Celebration of Midwest Grains with Sous Chef/Baker Alec Schingel

In 2018 we're excited to introduce you to some of the wonderful and creative cooks and service professionals that make Vicia a special place through a series of dinners inspired by a cuisine or ingredient that they're passionate about. 

Please join us on Wednesday March 28th for our next installment hosted by Sous Chef and Baker Alec Schingel. Vicia will be hosting a communal dinner at our fireside table celebrating the diversity of grains grown across the midwest region. 

From turkey wheat and spelt grown and milled by Janies Farm outside Chicago, basmati and jasmine rice from the McKaskle family in Braggadocio, Missouri, to plump and sweet wheat berries from the heartland of Missouri cultivated by the Missouri Grain Project, our proverbial bread basket is overflowing. Alec, who is our resident baker and expert in all things grains and fresh baked breads, will be creating a 3 course menu to celebrate the unique flavors and textures of grains served in a variety of ways. 

The menu will include: 

Fireside cocktail reception

Assortment of freshly milled breads: porridge, turkey, "rock" flour bread, and marble rye, served w/ cultured butter, whipped ricotta, charcuterie, liver mousse, and house made pickles, paired with a local wheat whiskey cocktail

Main Course

Mixed grain risotto with shiitake mushrooms, barbecue'd celeriac
Whole wheat pumpkin ravioli, miso butter
Stout braised lamb shoulder
Grilled flatbreads, beets, and carrots
paired with choice of wine or beer

Dessert

Toasted wheat ice cream sundae, candied grain clusters, sorghum caramel 

Your ticket includes a welcome fireside cocktail, dinner, and selected wine and beer pairings. *Our full bar will also be available for any additional needs.

Price: $75 per person, inclusive of tax and gratuity. Tickets are non-refundable but can be transferred if you can't make it. 

We will be hosting two seatings, 6:00-8:00 and 8:30-10:30. Please arrive on time to ensure you get the full experience!

Only 16 seats are available for each seating during this exclusive evening, click here to buy your tickets!

Questions? Email events@viciarestaurant.com

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