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Thanksgiving Recipe :: Harvest Salad

Thanksgiving Recipe :: Harvest Salad

Compliments of Executive Chef, Fabio Viviani

Ingredients:

Serves 4-6

1 small bag of arugula

1 small bag of watercress

2 cups granny smith apples (diced)

2 cups butternut squash (diced then roasted until tender)

1/2 cup pomegranate seeds

1/2 cup candied hazelnuts (partially crushed)

1 small bag corn sprouts

spiced apple vinaigrette (as needed)

 

Step-By-Step:

1) In a large bowl, add the arugula, watercress, granny smith apples & roasted butternut squash.

2) Slowly drizzle the spiced apple vinaigrette over the top & gently toss the greens together to get a nice coating on all of them.

3) Place on desired plate & garnish with the pomegranate seeds, candied hazelnuts & corn sprouts.

4) Serve & enjoy!

 

VIEW DINEAMIC GROUP’S FULL THANKSGIVING RECIPE GUIDE

 

5PM Wine Pour

5PM Wine Pour

 

 

Join us every Wednesday, Thursday, and Friday from 5PM to 8PM for our new “Happy Hour.” Every week, we’ll be choosing a different wine (only available by the bottle on our drink menu) and offering glass pours! Follow us on Instagram to see updates on our weekly choices!

Fabio Viviani x Tablas Creek Vineyard Collaborative 5-Course Wine Dinner

Fabio Viviani x Tablas Creek Vineyard Collaborative 5-Course Wine Dinner

Join one of Wine Spectator’s “Award of Excellence” recipients, Siena Tavern, our Executive Chef & Owner, Fabio Viviani & Tablas Creek Vineyard Partner, Jason Haas, for a special collaboration dinner on Wednesday, October 17th.
Starting at 6:00 p.m., ticketholders will enjoy a 5-course tasting menu, presented by Chef Fabio Viviani. Each course will be perfectly paired with various Tablas Creek wines and introduced by DineAmic Group Wine Director, Adam Sweders, and Tablas Creek Vineyard Partner & General Manager, Jason Haas.

CLICK HERE TO RESERVE YOUR SEAT 

Chicago’s Best: Lunch Challenge

Chicago’s Best: Lunch Challenge

“Chef Kevin Abshire is a corporate chef at Chicago’s DineAmic: Siena Tavern, Bar Siena and Barrio. For the Buddig Lunch Challenge he created a toasted turkey sandwich with an aoli spread, tomatoes and more!” – Chicago’s Best

Link to full segment