The James Beard Foundation hosts JBF Greens x CEBU Chicago, April 12
On Tuesday April 12 at 6:30 p.m., the quartet of siblings, chef/partner Malvin Tanpastry chef/partner Cybill Tanpartner Marlon Tanand deputy general manager Martin Tan, will collaborate on a three-course menu showcasing modern regional Filipino cuisine at CEBU. The dinner will be an intimate indoor gathering with strictly enforced safety rules as required by local governance. The meal will also include wine from J Vineyards & Winery and premium sake sponsored by the Japan External Trade Organization (JETRO). The menu includes the following items:
- Yuzu Sake Spritz > Joto Yuzu Sake with lemon vodka, Peychaud bitters, butterfly pea flower syrup and prosecco
- Tuna Kinilaw > Tuna with coconut-ginger foam, seaweed kumbo, calamansi caviar, cucumber, tomato, red onion and plantain chips served with Nanbu Bijin Tokubetsu Junmai “Southern Beauty” sake
- Squab Inasal > Squab with garlic quinoa, roasted bulb onion, cherry tomatoes, sambal barbecue sauce and calamansi soy glaze paired with J Vineyards & Winery Russian River Valley Pinot Noir 2018
- Coconut Panna Cotta with Roasted Cashew Cake, Sweet Corn Ice Cream and Milk Froth
The James Beard Foundation’s Greens events are for foodies ages 21-39. Greens discover new restaurants, chefs and culinary trends. Tickets are $85 for JBF Greens members and $95 for the public and can be purchased here.