11:30 a.m.-10 p.m.
Boozy Hot Cocoa and Cookies Benefits Toys for Tots
December 1 – 31
Each month at Epic, pastry chef Jessica Ellington creates a special dessert for a great cause. During the month of December, her “Boozy Hot Cocoa and Cookies” will benefit Toys for Tots. Chef Ellington’s decadent dessert features bourbon-spiked hot cocoa topped with vanilla bean marshmallows and served with housemade cookies (gingerbread; raspberry linzer; butter spritz; and chocolate-almond biscotti). The Boozy Hot Cocoa and Cookies ($10) is available from December 1 to 31. At the end of the month, Epic will donate a portion of the proceeds from each dessert sold to the U.S. Marine Corps Reserve Toys for Tots organization.
Photos are available. Epic is open for dinner Monday through Thursday, 5:30 p.m.-10 p.m.; Friday and Saturday, 5:30 p.m.-11 p.m. Lunch is served Monday-Friday, 11:30 a.m.-2:30 p.m.
U.S. Marine Corps Reserve Toys for Tots Program
The mission of the U. S. Marine Corps Reserve Toys for Tots Program is to collect new, unwrapped toys during October, November and December each year, and distribute those toys as Christmas gifts to less fortunate children in the community in which the campaign is conducted. The primary goal of Toys for Tots is to deliver, through a new toy at Christmas, a message of hope to less fortunate youngsters that will assist them in becoming responsible, productive, patriotic citizens.
E pic Restaurant
112 West Hubbard St.
Chicago, IL 60654
Available through November 30
Each month at Epic, pastry chef Jessica Ellington creates a special dessert for a great cause. This month, her housemade “Tiramisu Cake” will benefit Movember. The tiramisu-inspired dessert ($12) is made with with mascarpone mousse, coffee cream, ladyfinger cake, coffee and cacao nib crisps and is topped with a chocolate-dipped “moustache” sugar cookie. At the end of the month, Epic will donate a portion of the proceeds from each dessert sold to the Movember campaign, which raises funds and awareness to combat men’s health issues.
The complete fall dessert menu (sticky toffee bread pudding; apple dumpling with cider caramel; pumpkin pie creme brulee; and more) is outlined below. Photos are available. Epic is open for dinner Monday through Thursday, 5:30 p.m.-10 p.m.; Friday and Saturday, 5:30 p.m. – 11 p.m. Lunch is served Monday-Friday, 11:30 a.m.- 2:30 p.m.
As an official global charity, Movember’s vision is to have an everlasting impact on the face of men’s health. During November each year, Movember is responsible for the sprouting of millions of moustaches on men’s faces around the world. Through the power of the Mo, vital funds and awareness are raised to combat prostate and testicular cancer and mental health challenges.
FALL DESSERT MENU
TIRAMISU CAKE $12
mascarpone mousse, coffee cream
portion of the proceeds to benefit Movember
CHOCOLATE & CARAMEL $10
whiskey pecans, black currants, salted popcorn ice cream
STICKY TOFFEE BREAD PUDDING $9
bourbon sauce, whipped crème fraîche
APPLE DUMPLING $9
cider caramel, triple vanilla ice cream
PUMPKIN PIE CREME BRULEE $9
oatmeal cookie sauce, maple pecan ice cream
ICE CREAM & SORBET $8
-selection of three-
ice cream: malted vanilla, popcorn, fig, maple pecan
sorbet: pear caramel, chocolate, cashew, cassis
Michael Cristiani Demos Drinks on the Rooftop
Thursday, September 26
$25 inclusive fee
This month, Epic’s beverage director, Michael Cristiani, will lead an interactive vodka cocktail class on the River North restaurant’s stunning rooftop lounge. Starting at 6 p.m. on Thursday, September 26, participants will learn how to mix three vodka-based cocktails (EPIC Mule; Foxy Greyhound; The Effen Avocado) while noshing on passed appetizers and enjoying breathtaking city views. There is a $25 fee (includes tax and gratuity) to attend the class. Please call Epic at 312.222.4940 to make reservations.
Vodka Cocktail Class at Epic
EPIC Mule: Russian Standard vodka, tarragon syrup (made in house), fresh lime juice and ginger beer.
Mix and Muddle Rum Drinks on the Rooftop
Thursday, July 25
$25 inclusive fee
Epic’s beverage director, Michael Cristiani, will lead an interactive, “Rum under the Sun” cocktail class on the River North restaurant’s stunning rooftop lounge. Starting at 6 p.m. on Thursday, July 25, participants will learn how to mix and muddle three rum-based cocktails (The Mayan Horizon; Mai Tai; Mojito – listed below) while noshing on passed appetizers and enjoying breathtaking city views. There is a $25 fee (includes tax and gratuity) to attend the class. Please call Epic at 312.222.4940 to make reservations. Photo included below.
Rum Cocktail Class at Epic
The Mayan Horizon- 10 Cane rum, peach bitters, agave nectar, pineapple juice, ginger ale
Mai Tai – Malibu rum, Brugal rum, Myers rum, orange juice, pineapple juice, cranberry juice, splash of grenadine
Mojito – Brugal rum, fresh mint leaves, two wedges of fresh lime, splash of simple syrup, splash of Sprite