Chef Bill Kim and Friends Headline Dinner at Rosemont's CIMA Thursday

Joined by CIMA's Gee Cuyugan & Jesse Resendiz + Sarah Stegner & Casey Doody

CIMA restaurant — located in Rosemont, near Chicago's O'Hare Airport, since last summer — has been getting strong reviews for the cuisine designed and prepared by Executive Chef Gee Cuyugan and Chef de Cuisine Jesse Resendiz. Their menus highlight their dedication to sourcing from local farmers, and their relationship with James Beard Award winning Chef Sarah Stegner, owner of Northbrook's Prairie Grass Cafe, who serves as a consultant.

This Thursday, you have a chance to see what the buzz is about. Enjoy a special dinner as the CIMA team and Sarah pair up with Chef Bill Kim of Urbanbelly fame, whose cuisine is influenced by his Korean heritage. Dessert will be prepared by renowned pastry chef Casey Doody.

Also guesting is Steve Freeman — aka Steve the Market Guy — who will speak about the important role played in the region's local food ecosystem by Nichols Farm and Orchard (Marengo, Illinois), his longtime employer, .

CIMA is located in the Hyatt Centric Chicago O'Hare at 6350 River Rd. in Rosemont.

Thursday's feast is a follow-up to CIMA's first Vines & Visionaries Collaboration Dinner on January 22 — which featured pioneering farm-to-table Chef Paul Virant of Petite Vie and Vistro Prime (western suburbs) and Gaijin in (downtown Chicago).

Here is the menu as provided by CIMA; local producers are marked with an *.

MENU

RECEPTION BY CHEF SARAH STEGNER

Shrimp Lollipops

Ellis Family Farm Honey*, tomato chutney

Nichols Farm* Crispy Tempura Pickle Chips

homemade ranch

Passed Appetizers

Paired with Diora Chardonnay

FIRST COURSE

Whipped Capriole* Farm Goat Cheese

local beet relish, toasted buttered Publican Quality Bread*

Chef Sarah Stegner

Tuna Crudo

citrus fruit, scallions, cilantro

Chef Gee Cuyugan

Roasted Winter Vegetable Mole

chayote, squash, cauliflower, mole amarillo, chochoyones, pickled onion, queso fresco

Chef Jesse Resendiz

Urbanbelly Pork & Cilantro

dumpling belly soy

Chef Bill Kim

MAIN COURSE

Posole Ramen

marinated chicken salsa verde, hominy, chili crunch, savory pork broth

Chef Bill Kim & Chef Jesse Resendiz

Paired with Ganji Nanda Cooler | Makers Mark 46, Amaro Nonino, Hibiscus Grenadine, Lime, All Spice Dram, Soda with the Ramen

DESSERT COURSE

Chocolate Molten Lava Cake, Creme Anglaise, berries

Chef Casey Doody

Click the button below to buy tickets for Thursday's dinner, and save the date for the next in the series on Thursday, March 19, featuring Javauneeka Jacobs, co-chef at Chicago's Frontera Grill and winner of the Rising Chef of the Year Award at Chicago's Jean Banchet culinary awards ceremony in January.

GET TICKETS FOR THE CIMA DINNER

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