Sweet Somethings

Vie restaurant hosts local pastry chefs for an event to benefit City Farm

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's Mindy 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.

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