Vines & Visionaries at CIMA Restaurant – Rosemont, IL

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 Prosecco

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 syrup, 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 ingredients from Three Sisters Garden

Chef Michael Ciapciak & Chef Chelsea Gerdman

****Ticket price is all inclusive (includes tax and gratuity)****