Sazerac | Chicago Reader

Recent Reviews

Re: “Unique Pairings

The first dinner in the series was amazing! Each chef did his own take on the main ingredient for each course. For example, the main courses were a roast ribeye of lamb with pinot noir sauce, swiss chard, parsnips, beets and mushrooms from Chef Garbin and a slow braised lamb shank with a mole of ancho/guajillo/mulato chiles, a grilled chile poblano risotto, and Jamaica glazed red and gold beets. This course was matched with an Alamos Malbec and a Gascon Malbec. Superb!

0 likes, 1 dislike
Posted by Sazerac on 12/14/2010 at 12:12 PM

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