Alycia Mondavi and Chef Markus Ford’s midsummer night’s booze cooking during Marchesa will be hold for one night only! On Wednesday, Jun 29, Marchesa is throwing open a doors of a lush three-story venue for guest to accommodate Alycia Mondavi of Charles Krug and Aloft Wines for a five-course cooking curated by distinguished Chef Markus Ford, and featuring some of her family’s favorite booze selections.
Three cooking seatings will be served on dual of Marchesa’s floors. Each seating will be served over several hours. The initial cooking seating starts during 5:30 p.m. in a art-filled Main Dining Room, a second seating starts during 7:00 p.m. in a luxe Parisian salon, The Apartment. The final seating of a night, during 8:30 p.m., will be served in a Main Dining Room. The Champagne Cave, Marchesa’s subterranean lair, will be open for pre-dinner aperitifs and post-dinner digestifs. An aperitif is an alcoholic splash taken before a dish to kindle a ardour and a digestif is a splash or apportionment of food dipsomaniac or eaten in sequence to assist a digestion.
Each seating will start off with a accepting featuring an entertain of Peruvian Potato with Crème Fraîche and Caviar served alongside a coupe of Schramsberg Vineyards, Brut Blanc de Blancs, North Coast.
The cooking menu includes a following tasty courses with booze pairings:
Marchesa will be charity their guest a choice between Frutta di Mare Bisque, served with an Armagnac, or White Green Asparagus Panna Cotta, Seasonal Greens, served with a Floral Crostini. They will have an Aloft Chenin Blanc that has ‘Bright acidity, tawny finish with confidant aromatics of kafir, lime, Meyer lemon curd, orange blossom, and jasmine.’
Marchesa will afterwards offer guest a Cantaloupe Sorbet and a Splash of Sparkling Wine.
Next, Marchesa guest will be means to select from Grass-Fed Filet of Beef, Red Wine Demi-Glace, Celery Root Potato Purée, Vegetable Bouquet or Fish du Jour ‘En Papillote,’ Spring Vegetables, New Potatoes, Saffron Tomato Court Bouillon or Duck Confit Ravioli, Braised Rapini, Sautéed Apples, Sage Beurre Noisette or Roasted Vegetable Tian, Truffled Risotto, Ramps. Marchesa will have a Charles Krug Chardonnay that has a ‘Complex fragrance with lemon blossom, baked pear, white floral and toasted marshmallow…long citrus finish with an superb balance’, or a Charles Krug Generations Bordeaux Blend that has an ‘Aromas of berries and pomegranate browbeat with records of tobacco, brook leaf, and dim chocolate…full-bodied with a firm…texture; it entices with flavors of churned berries, vanilla, and toasty oak’ for guest to enjoy.
Marchesa will be charity a Chef Markus’ Decadent Summer Dessert Selection with a 2017 Aloft Cabernet Sauvignon Intense multiple of blackberry and red hiss [with a] spirit of lavender. Full-bodied with…freshly black tea and semi-dark chocolate. Bigger tannins, though intensely spin and well-integrated.’
The cost of a cooking knowledge is $150.00 per chairman and sales taxation gratuity. Supplements for any march are available, including half bottles of Champagne, Petrossian caviar bumps, and shaved Umbrian truffles.
MEET ALYCIA MONDAVI
Born into a heart of both Napa Valley and California’s premier booze family, it is no deceit to contend Alycia Mondavi and her 3 sisters were partial of a booze attention from birth. Their family has owned and operated C. Mondavi and Family given 1943.
Just like her father and her sisters, Alycia perceived her initial paycheck during a immature age, operative peculiar jobs during a winery, from a laboratory to a liberality center. In 2005 she launched a Mondavi Sisters’ Collection, that now includes Aloft and Dark Matter wines.
In 2012, she assimilated her sister Riana as a fourth-generation family member operative for C. Mondavi Family handling a family’s high-end code Aloft, a Howell Mountain Cabernet Sauvignon finished by Napa Wine guru Thomas Rivers Brown. In further to her full-time job, she focuses on a joint-venture, Dark Matter Wines. With a assistance and brainstorming of her sisters, Mondavi oversees a selling and patron family for Dark Matter Wines for both a Zinfandel and a Limitless Cabernet Sauvignon.
In addition, Alycia manages a daily operations for Mondavi Sisters’ Collection as CEO and Co-Proprietress with her 3 sisters – Angelina, Riana, and Giovanna. She also continues to work closely with her family as a Brand Ambassador for C. Mondavi Family to share a stories of a brands and her family’s legacy, one of a many storied in California booze history.
Although utterly clinging to a Mondavi Sisters’ Collection, Alycia spends most of her giveaway time assisting charities via a U.S. In 2018, she and her 3 sisters had a respect of chairing Auction Napa Valley as a youngest chair and successfully lifted $13.6 million for their community.
MEET CHEF MARKUS FORD
Chef Markus Ford is famous for his over-the-top dining experiences. Whether it be a new recover for Dom Perignon, a private cooking for dual with a staff of 45, a European holiday extravaganza, or being a signature Chef of Burning Man, Chef Markus has finished it all.
Markus complicated during Le Cordon Bleu, where he began to initial spin his adore of excellent food into an art form as a veteran chef. In a past years, Chef Markus has trafficked to over 20 countries and 40 landmark cities. Chef Markus believes in luxury and all his events simulate his discriminating personal style. This mantra allows him to comparison culinary bounds and exceeds his client’s expectations. Chef Markus has worked for internal and unfamiliar business people, domestic figures, celebrities, and royalty.
From TV appearances to private jets whisking him off to chosen remote areas, Chef Markus keeps himself busy. His food has been tasted by Nigella Lawson, Anthony Bourdain and Ludo Lefebvre. He has baked alongside such greats as Cat Cora Chris Consentino. Chef Markus has common a spotlight with cooking greats such as Todd English and Duff Goldman. He is looking brazen to formulating a culinary knowledge during Chicago’s Marchesa.
MARCHESA – RIVER NORTH’S HOUSE OF FINE FOOD, WINE FUN
Marchesa is a chic, nonetheless approachable, River North eatery portion tasty complicated continental cuisine in an art-filled space desirous by Venice’s Guggenheim Museum. Knowing Chicagoans revisit for charcuterie, escargots, caviar, beef frites, steep a l’orange, lamb chops, and some-more with a full-service bar and endless booze and Champagne cellar. Open 5 nights a week for cooking – Tuesday by Saturday during 5:00 p.m. featuring a daily ‘Bubbles Bites’ happy hour. Warm and discriminating service. Private events in a luxe Parisian salon with a desirable treetop perspective of Wells Street. Jewel box Champagne Cave is open Thursday by Saturday during 5:00 p.m. with a DJ and dancing. Visit their website (www.marchesachicago.com) or take a practical debate during https://my.matterport.com/show/?m=ZPtLZsVvUmK and follow a grill on Facebook or Instagram @Marchesa312.
Top and Featured Image Courtesy of Sami Keinänen’s Flickr Page – Creative Commons License
First Inset Image Courtesy of Simon Willison’s Flickr Page – Creative Commons License
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Alycia Mondavi Chef Markus Ford Midsummer Night’s Wine Dinner during Marchesa combined by Sheena Robertson on Jun 22, 2022
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