Have Some Champagne and Dessert for the Greater Chicago Food Depository

The Executive Chef at Sable Kitchen and Bar is preparing  a 4-Course Piper Heidsieck Champagne & Dessert Pairing

Capture champagne lunch bowWHEN: Saturday, December 15, 2012 from 2PM-4PM

WHERE: Sable Kitchen and Bar at 505 N. State Street in Chicago

Join Executive Chef Heather Terhune and Head Bartender Mike Ryan for some Piper-Heidsieck Cuvee Brut and Rose Sauvage Champagne at the Four-Course Champagne & Dessert Pairing!  and 100% of the proceeds will benefit the Greater Chicago Food Depository.

Piper-Heidsieck Champagne Brut

Piper-Heidsieck Champagne Brut (Photo credit: Wikipedia)

To RSVP please call 312.985.0701 to make a reservation or visit www.sablechicago.com. Tickets are $25 per person (plus tax and gratuity).

Indulge in these desserts: 

 

Peanut Butter & Jelly Dacquoise: creamy peanut butter mousse, peanut meringue, raspberry jam, salted peanut brittle

Dark Chocolate & Toasted Marshmallow: dark chocolate fudge cake, house made marshmallow, peppermint stick ice cream

Almond panna cotta with red wine poached pear ...

Almond panna cotta with red wine poached pear puree. (Photo credit: Wikipedia)

Vanilla Bean Panna Cotta & Blood Orange Gelèe: citrus mint salad, toasted coconut macaroons

Bananas & White Chocolate: banana cake, roasted white chocolate, macadamia crunch, brûlée bananas

Happy Hoidays from www.vino-con-vista.comDSC06063

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Filed under Champagne and Dessert for the Greater Chicago Food Depository, Italy Travel Guides

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