Chef Motto’s Cuisine Paired with Five Vander Mill Favorites
Thursday, October 17
6:30 p.m. $75 per person
Quince restaurant in Evanston will team up with Western Michigan’s Vander Mill Ciders for fall prix-fixe dinner on Thursday, October 17. Starting at 6:30 p.m., participating guests will enjoy five Vander Mill favorites, paired with Executive Chef Andy Motto’s seasonal cuisine. For dinner reservations, please call Quince at 847.570.8400.
Vander Mill Cider Dinner Menu
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Amuse
Ravioli – butternut squash, sage, brown butter
Pairing: Vander Mill Hard Apple
Course One
Chicken Liver – bacon, garlic, balsamic
Pairing: Vander Mill Blue Gold
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Course Two
Cobia – potato, Brussels sprouts, cured egg
Pairing: Vander Mill Chapman’s Blend
Course Three
Pork – pear, honey, parsnip
Pairing: Vander Mill Apple Raspberry
Course Four
Sweet Potato – white chocolate, maple, pecans
Pairing: Vander Mill Totally Roasted
