See Food: Vie Restaurant Welcomes Bartender Bill Anderson

By Paul Leddy in Food on Jan 18, 2013 7:00PM

A charcuterie plate started the meal and included cured pork loin, mortadella, and turkey pÃ¢tÃ© along with pickled green tomatoes and a blueberry preserves.

$The charcuterie plate was paired with the classic cocktail, \"The Last Word\" (gin, green chartreuse, lime)$

The appetizer course was pan-seared diver sea scallops with red beet puree, preserved huckleberry braised onions, poached celery root, and arugula

$The scallops was paired excellently with the \"Get Yourself Gotten\" cocktail (gin, huckleberry aigre-doux, gingerbread and roobios tea syrup, lemon, angostura bitters)$

The entree was wood-grilled pork porterhouse with crispy blood sausage, forbidden black rice, little gem romaine, golden beets, and pork ragu

$The entree was paired with the \"ktg\" cocktail. The cocktail was named after Bill\'s sister, Kate (Kate the Great). The cocktail was made with reposado tequilla, barrel aged maple syrup, Pineau des Charentes, Carpano Antica, and an orchid flower$

Dessert was donut bread pudding, apple-quince compote, rye caramel and vanilla ice cream

$Dessert was paired with the \"Makes Wide Turns\" cocktail which contains rye, Bols Genever, Aperol, vanilla-earl grey tea syrup, and old-fashioned bitters$

Vie Restaurant recently hired bartender Bill Anderson (avec, Sepia) to take over the beverage program at the restaurant. Chef Paul Virant, Chef de Cuisine Nathan Sears and Bill collaborated on a special dinner to highlight the new program and the creative ways they are using cocktails to pair with their food.

Vie is located at 4471 Lawn Avenue, Western Springs, IL.

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