Join us as we present an exclusive collaboration dinner at CIMA, located inside the newly opened Hyatt Centric Hotel. In the heart of Rosemont stands an ingredient-driven restaurant. Drawing inspiration from the traditions of the Mediterranean while working hand-in-hand with local farmers and producers to bring fresh, expressive, seasonally-inspired plates to the table. On the 11th of November we present an experience like no other featuring the talent of Avec’s Executive Chef Dylan Patel, Bang Bang Pie's Chef Michael Ciapciak and Pastry Chef Chelsea Gerdman,, along with CIMA’s own Executive Chef Gee Cuyugan, Chef de Cuisine Jesse Resendiz, and James beard award winning Consulting Chef Sarah Stegner. Tastes of the Mediterranean will be accompanied by hand selected wines to complete this culinary journey.
RECEPTION MENU
Roasted Pear & Brie Crostini, Walnuts
Chef Gee Cuyugan
Duck Confit Hash
Chef Sarah Stegner
Beverages: Signature Old Fashioned with Makers Mark, La Gioiosa Presecco
Murder She Wrote(Mocktail-hibiscus infusion, lime juice, prickly pear syrup, and seed lip liquor)
DINNER MENU
1st Course
Honey Kumquats & Roasted Beets
Baby Arugula, Capriole goat cheese, pistachios, cava quince vinaigrette
Chef Gee Cuyugan
Cashew Hummus
Squash succotash, harissa, cranberry relish, dukkha, Publican Quality Bread
Chef Jesse Resendiz
Hamachi Crudo
Pickled mango, fermented chili, black lime
Chef Dylan Patel
Baked Feta
Romesco, Marcona Almonds, Sicilian EVOO, Publican Quality Breads grilled sourdough
Chef Sarah Stegner
Wine-Ca Dei Frati,Trubiana Grape, Lugana, Italy White Wine
Non-Alcoholic option
Blush & Bloom Lyre's Sparkling, strawberry, lemon
2nd Course
Roasted Halibut
Spanish cider, braised leeks, saffron
Chef Dylan Patel
Barolo Braised Niman Farm's Short Ribs
Porcini Risotto, Four-Star Mushroom Conserva, Carrot top gremolata
Chef Jesse Resendiz
Wine- Borgogno "No Name", Nebbiolo grape, Italy
Non-Alcoholic option
Cima Cooler Fruit forward, balanced, fresh watermelon juice , basil syrupp, lime
Dessert Course
Chocolate Pecan Pie: toasted Three Sisters Garden pecans & dark chocolate w/ vanilla bean whipped cream in graham cracker crust
Roasted Kabocha Squash Pie: roasted Three Sisters Garden kabocha squash w/ candied pepitas spiced whipped cream in graham cracker crust.
***fresh ingrediants from Three Sisters Garden
Chef Michael Ciapciak & Chef Chelsea Gerdman
****Tickert price is all inclusive (includes tax and gratuity)****
