Dacquoise with creamy peanut butter mousse, peanut meringue, raspberry jam and salted peanut brittle.
Have your cake and toast to it too at Sable Kitchen & Bar on Saturday, December 15 where Executive Chef Heather Terhune has teamed up with Piper-Heidsieck Champagne to host a special Four-Course Champagne & Dessert Pairing!
After being welcomed with a bubbly cocktail crafted by Head Bartender Mike Ryan, the Saturday afternoon will continue to sparkle with a pours of Cuvee Brut and Rose Sauvage Champagne. Each of the four flutes will be paired with a decadent dessert whipped up by Chef Heather. More details below…
When: Saturday, December 15, 2-4PM
Where: Sable Kitchen & Bar adjacent to Kimpton’s Hotel Palomar (505 N State)
Cost: $25 per person (plus tax and gratuity) – 100% of proceeds benefit the Greater Chicago Food Depository
RSVP: Required- please call 312.985.0701 to make a reservation or visit www.sablechicago.com
