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player ready...The Signature Room (875 N. Michigan, 95th floor, 312-280-0472) will host a five-course bourbon dinner ($85) 6 p.m. Nov. 24. Jim Beam’s Kentucky bourbon ambassador Megan Breier will be in attendance, and each menu item will be paired with cocktails culled from a variety of bourbons.
Executive chef Cardel Reid’s menu begins with pan-seared scallops and sweet potato croquettes hors d’ouevres paired with Bourbon & Bubbles, which is a Maker’s Mark cocktail with spiced vanilla syrup, Chandon brut and Angostura bitters. Lamb carpaccio pairs with Rye & Shine, featuring Knob Creek Rye, peach moonshine, muddled rosemary and ginger beer. A roasted butternut squash soup with squash spaetzle and hazelnut foam is served with Smoke & Cider, which is made with Jim Beam Honey, Jim Beam, hickory-smoked apple cider and maple bitters. The main course is a pan-seared venison loin, with parsnip and celery root puree and broccoli in a pomegranate reduction and it’s accompanied by a Jim Beam Black-based Black & Bitters, with Aperol, Campari, Royal Combier, Maraschino cherry juice and organic bitters. To cap off the dinner, raisin bread pudding with caramel ice cream and coffee bourbon cream sauce will be served with a Knob Creek cocktail called Pumpkin & Spice.
Reservations are required. Call 312-280-0465.