Do This: one sixtyblue Absinthe Dinner

By Chuck Sudo in Food on Oct 21, 2010 7:40PM

one sixtyblue has a very interesting dinner scheduled for next Wednesday pairing the cooking of chef Michael McDonald with absinthe cocktails crafted by absinthe historian and chemist Ted Breaux. Breaux was one of the folks behind the re-entry of absinthe in America a couple years back and helped develop Lucid Absinthe, so he's more than qualified to mix some cocktails with the Green Fairy.

While Breaux's cocktails aren't known yet, here is McDonald's menu.

• First course: Prince Edward Island mussels with roasted fennel, housemade chorizo, saffron cream, and Thai and guajillo chiles.


• Second course: kabocha squash soup with coconut-lime-curry froth, duck confit and pickled Thai chiles.


• Third course: Wisconsin Rushing Waters smoked trout salad follows, served with micro greens, zucchini, pattypan squash, green beans, corn, tomato, black quinoa and Dijon vinaigrette.


• Fourth course: seared Gooseberry Cove cod with braised beef cheek, cauliflower puree and red wine-pickled cauliflower.


• Dessert: Seedling Orchard apple tart with maple mascarpone, pecan shortbread and nutmeg-buttermilk ice cream.

The festivities for this $65 per person dinner begin at 6:30, October 27, with a cocktail reception, followed by dinner at 7. Call 312-850-0303 or or RSVP online here.