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Midsummer Barbecue Cider Dinner at Howells & Hood

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Before we know it, we'll be complaining about the chill in the Chicago air so take advantage of the best of the season - a ‘Midsummer BBQ’ Cider Dinner at Howells & Hood.

Executive Chef Scott Walton grills gourmet summer dishes paired with the latest ciders from renowned breweries on July 23, 2014 from 6-10 p.m. Brewery representatives from Original Sin Hard Cider, Vander MillCiders, Wyder’s Hard Cider, Wandering Aengus Ciderworks, Woodchuck Hard Cider, and J.K.'s Scrumpy are on-hand to teach you how to properly create and pair homemade cider brew. To kick off the festivities, a featured firkin tapping presentation takes place at 6:30 p.m. with a special keg of Vander Mill's Michigan Wit cider. (A firkin tapping is a one-of-a-kind presentation showcasing a brew that has not been cold-filtered, pasteurized, and carbonated by outside equipment).

Mingle with Chef Walton as he grills savory summer dishes on the patio. The welcome reception in the East Banquet Room and adjacent patio space at Howells & Hood begins with passed appetizers and 6-ounce tasting portions of paired cider, along with firkin tapping. The reception is followed by a family-style, three-course menu (including dessert).

The Menu

First Passed Hors d’oeuvres & Ciders
Veal Bratwurst
Worcestershire braised onions, cider mustard

Original Sin Hard Cider 6.0% ABV
Dry Traditional cider, fermented with two types of Champagne yeast

*Firkin Tapping: Vander Mill Cider Michigan Wit 6.8% ABV
A dry cider made with Belgian ale yeast, and spiced with orange peel and coriander

Second Passed Hos d ’Oeuvres & Ciders
Grilled Lobster Roll
Vanilla bean yogurt, pickled pear, chervil, New England roll

Wyder's Hard Cider's Reposado Pear 6.9% ABV
Pear cider aged in tequila barrels infused with smooth subtle oak laden tequila notes

Third Passed Hos d ’Oeuvres & Ciders
Achiote Quail Taco
Serrano cherry jam, cabbage, radish, cilantro

Wandering Aengus Ciderworks' Anthem Cherry 6.2% ABV
A tart, dry cider crafted from a blend of fresh pressed apples and finished with the juice of Oregon cherries

First Plated Course
Slagel Farms Porchetta
Charred corn, baked beans

J.K.'s Scrumpy Farmhouse Organic Hard Cider 6.0% ABV
A smooth cider fermented naturally in small artisanal batches of a proprietary blend of organic apples grown at Koan Family Orchards in Michigan

Second Plated Course
60 Day Dry-Aged Ribeye
Crème fraiche, poached fingerling potatoes, grilled radicchio

Woodchuck Hard Cider's Barrel Select 6.9% ABV
An ultra-limited cider crafted in small batches for a rare taste of sweet, crisp apple cider combined with smoky, dry bourbon flavors

Third Plated Course
Grilled Peach Melba
Huckleberry, Spiced Marcona Almond, Bria’s Ice Cream

Vander Mill Ciders' Ginger Peach 6.9% ABV
A refreshing, spicy, semi-sweet cider blended with peach and ginger juice

This exclusive event begins at 6 p.m. with the firkin tapping presentation at 6:30 p.m.; followed by dinner at 7 p.m. It's a plethora of great food and drink for $50 per person, exclusive of tax and gratuity. Reservations are required so call 312-262-5310. All ticket holders will be held to the 48-hour cancellation policy.

For more information about Howells & Hood, please visit or by checking up-to-date information on Facebook and Twitter.

Howells & Hood
435 N. Michigan Ave.)

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