Wine dinners are plentiful, but tickets go on sale today at noon for one that’s bigger than most. One, it’s devoted to imperials, a large format bottle the size of eight regular bottles. Two, an impressive lineup of chefs from six different will be cooking that night. It’s Boka’s First Imperial Dinner, featuring courses from Boka’s Chef Carl Shelton and pastry chef Sarah Jordan, Homaro Cantu of Moto and iNG, Bill Kim of BellyQ et al., Mike Sheerin of The Trenchermen, Matthias Merges of Yusho, and Anthony Martin of Tru. Each course will be served with a vintage wine from around the world, served in imperial format. It starts with canapes at 6:30, dinner at 7, on November 18; it’s $165 per person and there are only 90 seats available, so you’ll want to be ready to call Boka at 312-337-6070 starting at noon. The full menu is below.
Carl Shelton | BOKA
Canapés:
Grit Arancini with apple smoked bacon sauce
Smoked Duck Leg Tamale
Quail Egg with matzutake broth
Cocktail by Benjamin Schiller
Homaro Cantu | Moto, iNG
Smoked Salmon and Trout, sea beans, bagel foam, cream cheese, caviar
Chimney Rock Elevage Blanc 09
Bill Kim | Urban Belly, Belly Shack, bellyQ
Pork Tenderloin with lentil stew & red thai curry
Sanford Sanford & Benedict Pinot Noir 08
Michael Sheerin | Trenchermen
Aged Peking Duck Breast, brown butter spaghetti squash, Parmesan, romaine
Terlato Vineyard Cardinals Peak 05
Matthias Merges | Yusho
Braised Oxtail, red miso, seared shisito peppers, and toasted brioche
Gaja Sugarille Brunello di Montalcino 07
Anthony Martin | Tru
Cervena Venison with Blackberry and Celeries
Episode 07
Sarah Jordan | BOKA, GT Fish & Oyster
Poached pear, almond cake, pear tarragon sorbet
Bollinger Special Cuvee NV
