Pull up a bar stool at El Che, West Loop’s Argentine-influenced resto-bar, because Beverage Director Jacyara de Oliveira(Food & Wine: Rising Star, Jean Banchet: Best Mixologist, StarChef: Rising Stars) joins forces with Executive Chef/Partner John Manion topresent an all-new version of the traditional chef’s table….at the bar.
An exclusive and ongoing bi-monthly series seating just 14 guests per event, El Che’s new BAR DINNERS will feature a five-course beverage and tasting menu inspired by both bartender and chef, and will present a rotating roster of the diverse flavors and the heritage found in South America.
First up? URUGUAY: A SOUTH AMERICAN SUMMER // SEAFOOD BAR DINNER
De Oliveira and Manion’s inaugural bar dinner will be an homage to the Uruguayan shore, highlighting summertime favorites found commonly in the beach destination of Punto del Este, a popular vacation spot of Argentinians. Jacyara puts her vibrant spin on drink offerings by presenting fresh seasonal selections such as a green Michelada beer cocktail with spiced tomatillo, or the Tannat Uruguayan dessert wine pour-over. Manion, who is known for his hearty cuts of Argentinian beef, instead dives into clean preparations of the simple coastal delights found in abundance on the Atlantic coast of South America, such as shrimp a la plancha, grilled swordfish with heirloom tomatoes, corvina ceviche and more.
EL CHE’S BAR DINNERS: A SOUTH AMERICAN SUMMER Date: Wednesday, July 18th, 2018 Time: 5pm cocktail hour — 6pm dinner
MENU
ONE BITE WONDER Corvina Ceviche (amuse)
FIRST COURSE Little brown bag of fried silverside, lemon-caper aioli Pairing Cocktail - Pisco, Dry Vermouth, Citrus, Bitter Lemon Tonic
SECOND COURSE Shrimp a la plancha, mojo de ajo Pairing Cocktail - Green michelada with spiced tomatillo
THIRD COURSE Grilled swordfish, heirloom tomatoes, “the good salt”, herb salad, chimichurri Pairing Cocktail - Yerba Mate Gin, white vermouth, green pepper, fino sherry, suze
FOURTH COURSE Mascarpone con frutos rojos Tannat Uruguayan dessert wine pour over
FIFTH COURSE Alfajor a la mode Pairing - TBD
This menu cannot be adjusted to vegan or vegetarian. Tickets are $105.20 per person and can be purchased here. Seating is limited.
Pull up a bar stool at El Che, West Loop’s Argentine-influenced resto-bar, because Beverage Director Jacyara de Oliveira (Food & Wine: Rising Star, Jean Banchet: Best Mixologist, StarChef: Rising Stars) joins forces with Executive Chef/Partner John Manion to present an all-new version of the traditional chef’s table….at the bar.
An exclusive and ongoing bi-monthly series seating just 14 guests per event, El Che’s new BAR DINNERS will feature a five-course beverage and tasting menu inspired by both bartender and chef, and will present a rotating roster of the diverse flavors and the heritage found in South America.
First up? URUGUAY: A SOUTH AMERICAN SUMMER // SEAFOOD BAR DINNER
De Oliveira and Manion’s inaugural bar dinner will be an homage to the Uruguayan shore, highlighting summertime favorites found commonly in the beach destination of Punto del Este, a popular vacation spot of Argentinians. Jacyara puts her vibrant spin on drink offerings by presenting fresh seasonal selections such as a green Michelada beer cocktail with spiced tomatillo, or the Tannat Uruguayan dessert wine pour-over. Manion, who is known for his hearty cuts of Argentinian beef, instead dives into clean preparations of the simple coastal delights found in abundance on the Atlantic coast of South America, such as shrimp a la plancha, grilled swordfish with heirloom tomatoes, corvina ceviche and more.
EL CHE’S BAR DINNERS: A SOUTH AMERICAN SUMMER
Date: Wednesday, July 18th, 2018
Time: 5pm cocktail hour — 6pm dinner
MENU
ONE BITE WONDER
Corvina Ceviche (amuse)
FIRST COURSE
Little brown bag of fried silverside, lemon-caper aioli
Pairing Cocktail - Pisco, Dry Vermouth, Citrus, Bitter Lemon Tonic
SECOND COURSE
Shrimp a la plancha, mojo de ajo
Pairing Cocktail - Green michelada with spiced tomatillo
THIRD COURSE
Grilled swordfish, heirloom tomatoes, “the good salt”, herb salad, chimichurri
Pairing Cocktail - Yerba Mate Gin, white vermouth, green pepper,
fino sherry, suze
FOURTH COURSE
Mascarpone con frutos rojos
Tannat Uruguayan dessert wine pour over
FIFTH COURSE
Alfajor a la mode
Pairing - TBD
This menu cannot be adjusted to vegan or vegetarian.
Tickets are $105.20 per person and can be purchased here. Seating is limited.
El Che Steakhouse & Bar
845 W Washington Blvd
Chicago, IL 60607
(312) 265-1130
www.elchebarchicago.com
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