sambar spiced vada with coconut chutney and green tea served with green tea beer.
Glazed Donuts Chicago and Ineeka Tea
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springtime carrot soup with trio of salted marshmallow “croutons” – roasted garlic shallot, ginger wasabi lemongrass, and bacon fumee de sel.
FIG Catering & Beyond The Shaker
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caramelized onion shortbread topped with fontina, bacon, chili & pecan caramels, spicy red cabbage slaw and black lava salt.
Swim Cafe & Das Foods
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skewered pieces of quitan – a new quinoa-based protein food with ginger bbq sauce.
Great Taste Cafe & Ginger Bliss
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beer deconstruction: goose island granita with shaved black lime, sweet citrus emulsion and edible flowers from chef’s garden • triple distilled goose island “green line” mist • cinnamon and citrus-infused hot wort tea.
Goose Island & L20 Restaurant
• Hosted By •
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Hey everyone, Jettison Quarterly just ran an article on their blog about the Goose Island/ L20 team in spring’s odd pairs event. Check it out at http://www.jettisonquarterly.blogspot.com