Vie, the renowned restaurant in west suburban Western Springs (4471 Lawn Ave.), will be presenting "la dolce vita" with a dessert-focused dinner on Thursday, June 11. The event, which will bring together some of the area's top pastry chefs, will benefit City Farm, a sustainable vegetable farm located near Chicago's Cabrini-Green neighborhood, which sells its produce to many local chefs.
The Vie team will start off the multi-course meal with three savory dishes, including fried local asparagus and walleye pike with Klug Farm sweet pea-and-onion remoulade; housemade charcuterie with preserves, pickles and wood-grilled bread; and roasted Dietzler Farm 21-day dry-aged beef top round with bone marrow, wood-grilled porcini mushrooms, spinach from Nichols Farm and bernaise sauce.
From there, things get sweet for six -- count 'em -- six courses. First off, Hot Chocolate'sMindy Segal will serve a strawberry-and-rhubarb terrine with goat's milk brioche, ricotta and ranch. Next, Todd Feitl of Vie will create a "cherrita" sorbet made with Door County cherry juice, Luxardo triple sec, Dos Lunas Silver tequila and lime juice. Josh Johnson will then make a lime mascarpone chiboust with raspberries, quintessence and Caveny Farm pecan shortbread. Tim Dahl, pastry chef of Blackbird, and Elizabeth Dahl, of BOKA, will whip up a warm almond financier with local honey-roasted apricots and Blue Marble buttermilk ice cream. And, to finish, Toni Roberts of C-House will make a baked chocolate mousse mascarpone panna cotta with candied fennel and blood orange; and Elissa Narrow will serve mignardises. You'll do well to keep this lineup in mind when considering an after-lunch Snickers bar on Thursday afternoon.
Vie's City Farm benefit begins at 6:30PM costs $150 per person for the meal and wine pairings, with $25 from each dinner going toward the project. Call 708-246-2082 to make your reservation.