The Museum of Contemporary Art Chicago (MCA) and Marisol Restaurant and Bar have announced the new lineup for their ongoing Chef Collaboration Series, now in its second year, as well as the creation of Terrace, a new beer produced in partnership with Marz Brewing to celebrate the 25th anniversary of the MCA’s summer-long, outdoor music series, Tuesdays on the Terrace.
Originated by Chef Jason Hammel, Marisol’s Chef Collaboration series focuses on local culinary talent by featuring signature guest dishes on the restaurant’s menu. The spring collaboration, which started in March 2024, featured James Beard Foundation Award nominee Chef Diana Dávila of Mi Tocaya Antojería. Her Chef Collaboration dish, which recently concluded, was chicken milanesa with masa gravy, chile tatemodo, palmito salad, and kumquat vinaigrette.
For the summer, Marisol will feature Chef Damarr Brown of Virtue Restaurant, located in Hyde Park. Chef Brown’s collaboration dish will be a pulled oxtail sandwich with caramelized onion mayo, red pikliz, and plantain chips, served on a brioche bun.
The collaboration will continue in the fall with Chef Lawrence Letrero of the Filipino-Cuban spot Bayan Ko, which recently launched a tasting menu this past April. The last collaboration of the year will feature Chef Ryan Brosseau of the Montréal-inspired restaurant Dear Margaret. The collaboration will follow into its third year in 2025.
Starting in May, Marisol will also serve a limited-edition beer, named Terrace, in collaboration with McKinley Park’s Marz Brewery. This collaboration is inspired by sunsets at Tuesdays on the Terrace —the MCA’s outdoor summer music series, which will be celebrating twenty-five years in 2024—and the art of Chris Ofili featured in Marisol Restaurant and Bar. With a hibiscus and Meyer lemon aroma, Tangerine, stone fruit, and vanilla linger on the palette in this bright, citrus-forward beer that comes in at 5.5% ABV.
The Museum of Contemporary Art Chicago (MCA) and Marisol Restaurant and Bar have announced the new lineup for their ongoing Chef Collaboration Series, now in its second year, as well as the creation of Terrace, a new beer produced in partnership with Marz Brewing to celebrate the 25th anniversary of the MCA’s summer-long, outdoor music series, Tuesdays on the Terrace.
Originated by Chef Jason Hammel, Marisol’s Chef Collaboration series focuses on local culinary talent by featuring signature guest dishes on the restaurant’s menu. The spring collaboration, which started in March 2024, featured James Beard Foundation Award nominee Chef Diana Dávila of Mi Tocaya Antojería. Her Chef Collaboration dish, which recently concluded, was chicken milanesa with masa gravy, chile tatemodo, palmito salad, and kumquat vinaigrette.
For the summer, Marisol will feature Chef Damarr Brown of Virtue Restaurant, located in Hyde Park. Chef Brown’s collaboration dish will be a pulled oxtail sandwich with caramelized onion mayo, red pikliz, and plantain chips, served on a brioche bun.
The collaboration will continue in the fall with Chef Lawrence Letrero of the Filipino-Cuban spot Bayan Ko, which recently launched a tasting menu this past April. The last collaboration of the year will feature Chef Ryan Brosseau of the Montréal-inspired restaurant Dear Margaret. The collaboration will follow into its third year in 2025.
Starting in May, Marisol will also serve a limited-edition beer, named Terrace, in collaboration with McKinley Park’s Marz Brewery. This collaboration is inspired by sunsets at Tuesdays on the Terrace —the MCA’s outdoor summer music series, which will be celebrating twenty-five years in 2024—and the art of Chris Ofili featured in Marisol Restaurant and Bar. With a hibiscus and Meyer lemon aroma, Tangerine, stone fruit, and vanilla linger on the palette in this bright, citrus-forward beer that comes in at 5.5% ABV.
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