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Niche restaurant, 14 S. Third St., Geneva, introduced a new Small Plates menu, with dishes starting at $6 and available from 5 to 10 p.m. Tuesday to Saturday. Menu items include: deviled eggs with shrimp, maple bacon, cherry tomato and basil; Delaware oysters, served on a plate with two fresh with Mignonette, two broiled with brioche bread crumbs, and two breaded and fried with an herb aioli; truffle popcorn, parmesan cheese, white truffle oil and white truffle salt; grilled cheese, featuring Wisconsin-made Bellavitano parmesan, grape jam, fresh grapes, and cornichions; Sliders, made from Angus beef on a pretzel roll with house-made ketchup, with choices of toppers including smoky blue cheese, Nueskes bacon, a fried egg or foie gras; Chicken rilette, a traditional French “soul food” dish of confit chicken mixed with dried cherries and thyme, served with toasted croutons; and meat and cheese plates, featuring the best of U.S. cheeses and cured meats, selected to complement guests’ tastes and drink selection.
Niche also will team up with Duval-Leroy at 6 p.m. Thursday, Dec. 8, to provide diners a unique experience highlighted by rare 1980 Champagne tastings, a specially designed pairing menu by executive chef Serena Perdue and award winning sommelier Vince Balistreri, and guest speaker Arthur Silvente of Duval-Leroy. Guests will learn about the distinct taste and terroir of Duval-Leroy Champagnes with the opportunity to purchase some of the rarest bottles not usually available for sale in the U.S. Priced at $120 per person, the dinner requires reservations by calling (630) 262-1000.
Chef joins renowned organization
Plymouth Place Senior Living Executive Chef Yasuo Mizuuchi has been inducted into Disciples Escoffier, the largest worldwide organization of chefs promoting the French culinary arts. When becoming a member, the candidate will swear that, during their professional life, he or she will follow the Master Auguste Escoffier’s “Line of Conduct.”
Get frozen yogurt to support school choir
Red Mango in La Grange will donate 20 percent of each order on Friday and Saturday, Dec. 2 and 3, to the Lyons Township High School Choir when customers present a flyer. The money goes towards a choral trip to San Francisco. For more information, visit lthschoir.weebly.com.
Niche restaurant, 14 S. Third St., Geneva, introduced a new Small Plates menu, with dishes starting at $6 and available from 5 to 10 p.m. Tuesday to Saturday. Menu items include: deviled eggs with shrimp, maple bacon, cherry tomato and basil; Delaware oysters, served on a plate with two fresh with Mignonette, two broiled with brioche bread crumbs, and two breaded and fried with an herb aioli; truffle popcorn, parmesan cheese, white truffle oil and white truffle salt; grilled cheese, featuring Wisconsin-made Bellavitano parmesan, grape jam, fresh grapes, and cornichions; Sliders, made from Angus beef on a pretzel roll with house-made ketchup, with choices of toppers including smoky blue cheese, Nueskes bacon, a fried egg or foie gras; Chicken rilette, a traditional French “soul food” dish of confit chicken mixed with dried cherries and thyme, served with toasted croutons; and meat and cheese plates, featuring the best of U.S. cheeses and cured meats, selected to complement guests’ tastes and drink selection.
Niche also will team up with Duval-Leroy at 6 p.m. Thursday, Dec. 8, to provide diners a unique experience highlighted by rare 1980 Champagne tastings, a specially designed pairing menu by executive chef Serena Perdue and award winning sommelier Vince Balistreri, and guest speaker Arthur Silvente of Duval-Leroy. Guests will learn about the distinct taste and terroir of Duval-Leroy Champagnes with the opportunity to purchase some of the rarest bottles not usually available for sale in the U.S. Priced at $120 per person, the dinner requires reservations by calling (630) 262-1000.
Chef joins renowned organization
Plymouth Place Senior Living Executive Chef Yasuo Mizuuchi has been inducted into Disciples Escoffier, the largest worldwide organization of chefs promoting the French culinary arts. When becoming a member, the candidate will swear that, during their professional life, he or she will follow the Master Auguste Escoffier’s “Line of Conduct.”
Get frozen yogurt to support school choir
Red Mango in La Grange will donate 20 percent of each order on Friday and Saturday, Dec. 2 and 3, to the Lyons Township High School Choir when customers present a flyer. The money goes towards a choral trip to San Francisco. For more information, visit lthschoir.weebly.com.
