Rock Bottom Restaurant and Brewery Goes Hog Wild

Chef & Brewer Dinner Features a “Pig Out Around the World” Theme  

Wednesday, June 23
6 p.m.
$45 per person (plus tax and gratuity) 

Rock Bottom Restaurant & Brewery will present a mouthwatering meeting of the minds on Wednesday, June 23. Executive chef Christopher McCoy will join forces with head brewmaster Chris Rafferty to present a special Chef & Brewer Dinner, featuring seven pork-centric courses paired perfectly with Rock Bottom’s renowned hand-crafted brews. 

The menu for the evening is inspired by a “pig out around the world” theme. Chef McCoy will utilize different cuts of pork prepared in the style of various cuisines from across the globe. Each course is named for the city the dish represents and is paired with one of Rock Bottom’s award-winning brews. The full menu is detailed below. 

Rock Bottom Restaurant & Brewery’s Chef & Brewer Dinner will begin at 6 p.m. and costs $45 per person (plus tax and gratuity). Reservations are required; please call the restaurant at 312.755.9339.

Dinner Menu

Welcoming snack of dehydrated and fried pork skin, seasoned with cayenne pepper and a dash of Limón
Chicago Gold American Pale Ale

Peruvian chile-roasted pork butt with crisp purple potato
Pale Rider American Pale Ale

Apple-smoked pork cheek and sautéed clams, deglazed in My O’ My Amber Rye Ale and chervil
My O’ My Amber Rye Ale 

Sausage, sliced beets, frisée and shaved sheep’s milk cheese
Smoked Helles

Supu baridi avocado, guava and braised back ribs
Rooftop Pilsner

Kampong Cham
Pork shank-lemon grass broth, candied loin, braised belly, bamboo shoots, baby bok choy, cilantro and lime
American Dream IPA

Sugar-cured bacon-maple ice cream, sweet brioche toast and grilled plum compote
Terminal Stout

Rock Bottom Restaurant & Brewery
1 W. Grand Ave.
Chicago, IL 60654


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