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Gibsons Bar & Steakhouse monthly Wine Dinner Febuary 17th

Laura Hansen

Gibsons Bar & Steakhouse in downtown Chicago announces the continuation of their monthly Master Sommelier Dinner Series with a Jordan Vineyard and Winery Dinner featuring Master Sommelier Serafin Alvarado and courses prepared by an all-star roster of Chefs from Gibsons Restaurant Group on Wednesday, February 17 at 6:30 PM.

Master Sommelier Serafin Alvarado will be joined by Jordan Vineyard and Winery’s Assistant Winemaker Ronald Du Preez. Both will lead this exciting wine dinner in partnership with the acclaimed Executive Chefs of the Gibsons Restaurant Group, including John Colletta, Quartino; Dan Huebschmann, Gibsons/Hugo’s Frog Bar and Fish House Chicago; Marco DiBenedetto, Gibsons Rosemont; Ryan Pitts, RL Grille and Bar; and Randy Waidner, Gibsons Corporate Chef among others.

The seven-course event begins with passed appetizers created by Dan Huebschmann paired with 2007 Russian River Chardonnay. Five courses will follow, each featuring a dish prepared by a different Gibsons Restaurant Group Chef and paired with a Jordan Vineyard and Winery selection. The decadent meal will finish with dessert paired with a sweet 1982 Riviere Russe Sauternes, a unique blend of 50% Sauvignon Blanc and 50% Semillon. Complete menu and wine pairings are below.

WHEN: Wednesday, February 17

6:30 PM Reception, 7:00 PM Dinner

COST: $135 per person, all inclusive

RESERVE: Reservations required, space is limited. Call 312.266.8999

WHERE: Gibsons Bar & Steakhouse - DOWNTOWN

1029 North Rush Street

Chicago, IL 60611



Gibsons Shrimp Cocktail

Seared Tuna Wontons

Hugo’s Crab Cakes

“J” Brut Rose NV

Sea Scallop Carpaccio

Cara Cara Orange, Vanilla, Olive Oil

by Dan Huebschmann, Executive Chef Gibsons/Hugo’s Frog Bar and Fish House Rush St.

2007 Russian River Chardonnay

Kona Crusted Breast of Squab

Cipollini Agrodolce, Plum Wine Butter

by Marco DiBenedetto, Executive Chef Gibsons Rosemont

2005 Alexander Valley Cabernet Sauvignon

Hand Made Gnocchi

Winter Vegetable Ragout

by John Coletta, Executive Chef Partner, Quartino Italian Wine Bar

2003 Alexander Valley Cabernet Sauvignon

Roast Rack of Colorado Lamb

Pistachio Puree, Fresh Brussel Sprout

by Mike Burkauskas, Executive Chef LUXBAR

2002 Alexander Valley Cabernet Sauvignon

Braised Prime Beef Short Ribs

Root Vegetable Puree, Braising Jus

by Ryan Pitts, Executive Chef RL Restaurant

2001 Alexander Valley Cabernet Sauvignon

Apples Three Ways

Tart Tatin, Apple Strudel, Candy Lady Apple

by a Collaboration between Audry Triplett, Executive Chef/Partner Gibsons; Brian Key, Executive Chef Gibsons Oak Brook; Randy Waidner, Gibsons Corporate Chef

1982 Riviere Russe



  • chitim 5 years ago

    Thanks, this is a great article. Did not know but will be trying it out.

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