Chateau Margaux and Joseph Phelps Insignia are brands that signify wine’s ultimate stratosphere. However, nothing really makes sommeliers and restaurateurs smile as when lesser-known brands or new discoveries grace their palates – revealing winemaking expertise without the incessant messaging.
Quince, an Evanston restaurant that displays its independence by deftly fusing the eclectic and the classic, will be partnering with Chicago’s Candid wines for a dinner on Thursday, October 25. A four-course menu has been created by Executive Chef Andy Motto and Candid – whose emphasis is biodynamic and small, family-owned wineries – to display a real talent in wine and food pairings. Motto’s cuisine for the evening includes Rouget, wild boar, 24-hour braised short rib, and profiteroles.
It must also be said that Wine Director Scott Quint prides himself on choosing varietals or wines for his list that often come from out-of-the-way places.
“We’re not trying to necessarily have wines driven by big-name brands, but qualities that are truly going to complement our menu,” says Quint, who adds that value is a component, too. “We want to offer guests many different options,” he says.
The dinner will begin at 6:30 p.m. The fee, which represents a decent value for a four-course dinner, is $75, not including tax and gratuity. The menu is as follows:
First Course:
Wine: La Pietra di Tommasone “Pithecusa Bianco”
Cuisine: Rouget, Caper, Plum, Piquillo Pepper, Parsley
Second Course:
Wine: Boisfranc “Beaujolais Superior”
Cuisine: Wild Boar Nicoise
Course Three:
Wine: Turner-Pageot “Le Rouge”
Cuisine: 24-hour Braised Short Rib, Chipotle, Chocolate, Date, Hazelnut, Squash
Course Four:
Wine: Schwibinger 1999 “Pinot Gris Auslese” 500 ml
Dessert: Profiteroles, Black Truffle, Pear, Apricot
For reservations, contact Quince at 847-570-8419
Quince Restaurant
1625 Hinman Ave.
Evanston, IL 60201
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