Hubbard Inn (110 W. Hubbard St., 312-222-1331) will hold its March Cocktails + Cuisine Dinner ($42.50) featuring Irish whiskey-inspired fare from 7 to 9 p.m. March 11. Executive chef Bob Zrenner’s four-course dinner will be paired with cocktails crafted by the restaurant’s mixology team, Jason Felsenthal and Shannon Lewis, who will be on-hand to educate guests on the pairings.
The evening begins with an Irish cocktail comprising Jameson Irish Whiskey, absinthe, Cointreau, Luxardo Maraschino cherries and Angostura bitters. The first course features aged Irish cheddar, pickled carrots, Irish soda bread and white pudding served with a Blarney Stone cocktail made with Tullamore Dew Irish whiskey, ginger beer, lemon, Angostura bitters and lime zest. For the second course, a Copywriter cocktail with Powers Irish Whiskey, Carpano Antica vermouth, housemade honey syrup and seltzer is paired with cockles and mussels that are steamed with Irish ale and served with shallots and potatoes in curry. The third course is a slow roasted coffee-rubbed bison prime rib served with horseradish cream, parsnip potato cakes, pickled mustard seed and grilled asparagus. The bison is paired with a Buena Vista Fizz featuring Michael Collins Irish Whiskey, house infused chicory rye whiskey, housemade coffee syrup, fresh lemon and orange, egg white, seltzer and nutmeg. Dessert is Guinness floats with malt cream served with a Brotherhood cocktail featuring Bushmills blended Irish whiskey, Grand Marnier and Benedictine liqueur with lime and lemon zest.
Reservations are required by March 9 and can be made by calling Patricia Brickhouse at 312-560-9211 or via email at [email protected].