.png)
Two Chef Legends to Pair With Rising Stars for Jan. 22 Dinner in Rosemont
- Bob Benenson
- 3 minutes ago
- 2 min read
CIMA, a highly rated startup, pairs with Sarah Stegner and Paul Virant
CIMA restaurant has been located since last summer in Rosemont (near O'Hare Airport) just outside Chicago. The spot has received strong reviews for the delicious food, prepared by Executive Chef Gee Cuyugan and Chef de Cuisine Jesse Resendiz — and for their dedication to sourcing from local farmers.
They even brought in Chef Sarah Stegner of Prairie Grass Cafe, a leading advocate for a better food system, as a consultant to help them develop relationships with local producers. So it isn't surprising that CIMA's Vines & Visionaries Collaboration Dinner, to be held Thursday (January 22), will feature menu items created by Sarah — as well as by Paul Virant, another pioneering farm-to-table chef who owns Vistro Prime and Petite Vie in the western suburbs and Gaijin in Chicago's West Loop neighborhood.
CIMA is located in the Hyatt Centric Chicago O'Hare hotel, 6350 N. River Rd. in Rosemont. Click the button below to buy tickets for what is certain to be a memorable dining occasion.
Need more persuasion? Here CIMA's description of the dinner, with details about the dishes and wine that will be served.
Join us as we present an exclusive collaboration dinner at CIMA, located inside the newly opened Hyatt Centric Chicago O'Hare. 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 22nd of January, we present an experience like no other featuring the talent of Chef Paul Virant alongside CIMA's Executive Chef Gee Cuyugan, Chef de Cuisine Jesse Resendiz, and James Beard award-winning Consulting Chef Sarah Stegner. Fresh farm to table flavors will be accompanied by hand selected wines to complete this culinary journey.
Price: $150/person (including tax & gratuity)
MENU
Reception
Passed Appetizer with welcome cocktail, Kir Royale
Seafood & Winter Vegetable Salad, “Galatoire Inspired”
by Chef Paul Virant
Family Style Entrée Course
Beef Burgundy with Pomme Gratin
by Chef Paul Virant
Seared Wild Striped Bass-Breaded Herb Crust, Stewed Local Wheat Berries, Celeriac Velouté, Chili Oil
by Chef Jesse Resendiz
Petite Salad of Radicchio, Marinated Fennel, Orange Supremes, Candied Pepitas, Charred Lemon Vinaigrette
by Chef Jesse Resendiz
Wines: Diatom Chardonnay, Santa Barbara... Flowers, Pinot Noir, Sonoma Coast
Cheese Course, sponsored by Mariano's
by Chefs Gee Cuyugan & Sarah Stegner
Wine: Grahams Port LBV
Individual Plated Dessert Course
Dark Chocolate Mousse, Chocolate Cake Layer, Vanilla Cremeux, Cherry Espresso Compote
by Pastry Chef Angelyne Canicosa
Wine: Grahams Port LBVV