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HARRY CARAY’S 4TH ANNUAL STEAK 101 DINNER

Harry Caray's Restaurant Group

Thursday, June 12, 2014 from 6:30 PM to 9:30 PM (CDT)

HARRY CARAY’S 4TH ANNUAL STEAK 101 DINNER

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Steak 101 Dinner Sold Out Ended $160.00 $9.79

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Event Details

As part of Steak Week, Harry Caray’s Italian Steakhouse, L&L Packing Company and Wente Vineyards are joining forces on Thursday, June 12th to offer the Fourth Annual STEAK 101—a seven course steak and wine dinner where guests learn from the experts while enjoying an evening of extraordinary food and wine. This exclusive event will take place in the MVP Suite of the Harry Caray’s flagship restaurant location. 

Harry Caray’s Restaurant Group Executive Chef Joe Rosetti and Sommelier Mark Molitor have created an incomparable tasting menu designed to answer the most commonly asked questions about ordering steak and wine.  For each course, Joel Lezak, owner of L&L Packing Company, one of the most highly regarded steak suppliers in Chicago, will compare and contrast the characteristics of two different steak options—Grass-Fed vs. Grain-Fed, Elk vs. Antelope, Dry-Aged vs. Wet-Aged, and Prime vs. Wagyu. For one of the courses, Wente Vineyards will be flying in their own organically-raised Black Angus beef, grass fed on their local California hillsides and part of their Estate Beef program. Eric Wente, Chairman of the Board and fourth generation wine grower for Wente Vineyards, will explain how the qualities of the meat influence the wine pairing for each course. Guests will have the unique opportunity to taste the award winning 2009 Reliz Creek Pinot Noir, 2011 Charles Wetmore Cabernet Sauvignon as well as 2012 The Nth Degree Chardonnay and 2011 The Nth Degree Cabernet Sauvignon. Guests will have the chance to taste the limited production Nth Degree Chardonnay and Cabernet Sauvignon. Harry Caray’s is one of the few restaurants where these rare selections are available.

 Harry Caray’s, L&L Packing and Wente Vinyards

Present the Fourth Annual

STEAK 101

 

HORS D'OEUVRES

Mini Lobster Rolls

Uni Butter, Toasted Parker House Roll


Prosciutto Stuffed Cerignola Olive,

Cantaloupe, Buffalo Mozzarella Skewer

Wente—Sparkling Brut—Arroyo Seco, Monterey—2010


SALAD

Honey Roasted Quail, Caramelized Poached Pear, Mache, Toasted Hazelnuts

The Nth Degree—Chardonnay—Livermore Valley, San Francisco Bay—2012


GRASS-FED VS. GRAIN-FED

New York Strip (Wente vs USDA Prime), Crab stuffed Morel Mushrooms, Spring Garlic,

Fava Bean Mint Purée

Wente Reliz Creek—Pinot Noir— Arroyo Seco, Monterey—2009


ELK VS. ANTELOPE

Cocoa and Coffee Rubbed Filet Mignon, Roasted Bone Marrow, Roasted Baby Heirloom Carrots,

 Caper Parsley Gremolata

 Wente Charles Wetmore—Cabernet Sauvignon—Livermore Valley, San Francisco Bay—2011

  

DRY-AGED VS. WET-AGED

USDA Prime Rib Eye, Fennel Marmalade, Szechwan Peppercorns, Confit Fingerling Potatoes

 Syrenity—Small Lot—Syrah, Counoise, Grenache—Livermore Valley, San Francisco Bay—2012

 

PRIME VS. WAGYU

 New York Strip, Purple Peppercress, Roasted Breakfast Radishes, Truffled Foie Gras Flan

 The Nth Degree—Cabernet Sauvignon—Livermore Valley, San Francisco Bay—2011

   

DESSERT

 Apricot and Almond Galette, Salted Caramel Gelato, Butterscotch Crème Anglaise

Wente Late Harvest—Riesling—Livermore Valley, San Francisco Bay—2008

Have questions about HARRY CARAY’S 4TH ANNUAL STEAK 101 DINNER? Contact Harry Caray's Restaurant Group

When & Where


Harry Caray's Italian Steakhouse, Chicago
33 W Kinzie St
Chicago, IL 60654

Thursday, June 12, 2014 from 6:30 PM to 9:30 PM (CDT)


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Organizer

Harry Caray's Restaurant Group

Since 1987, Harry Caray's Restaurant Group (HCRG), led by Grant DePorter, has proven to be one of Chicago's most dynamic and successful restaurant management companies.  HCRG operates seven restaurants, an offsite catering company and the Chicago Sports Museum.  HCRG opened its first restaurant, Harry Caray's Italian Steakhouse in Chicago’s River North neighborhood in 1987.  The restaurant offers additional locations in Rosemont and Lombard.  Adjacent to Harry Caray’s Lombard, is Holy Mackerel!, the restaurant group’s fresh seafood concept. Harry Caray’s Tavern Navy Pier offers a family friendly menu and spectacular waterfront location.  Harry Caray’s 7th Inning Stretch and the Chicago Sports Museum anchor the 7th floor of Water Tower Place and combine to create a high-energy, 23,000 square foot complex offering dining, entertainment, private event venues and retail.

 HCRG also operates Harry Caray's at Midway Airport, the airport’s flagship restaurant. HCRG’s offsite catering company, Harry Caray’s Catering & Events, caters many of Chicagoland's premier landmarks including the Chicago Park District, Harold Washington Library and Garfield Park Conservatory.  Named as one of the Top 75 Multiconcept Operators in the Country by Restaurants and Institutions Magazine, HCRG continues to expand its ventures.  For more information, call (773) HOLY-COW or visit harrycarays.com.

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