Legendary Chef/Proprietor Jean Joho was joined by 83 members and guests to commemorate a momentous milestone: the 30th anniversary of “Everest” - epicentre of the Windy City’s finest French cuisine.

Celebrating Chef Joho’s roots in Alsace, the region in France where he believes the connection between food and wine is most profoundly intertwined, a wonderful seven-course menu was selected from the decades of Everest’s epicurean delights. Each course was paired with superlative Alsatian wines from either the Bailliage’s cellar or Everest’s internationally-acclaimed wine list.

Magnificent skyline views from the Chicago Stock Exchange’s 40th floor made the perfect backdrop to enjoy the reception where a pure Pinot Noir sparkler, Charles Sparr Crémant d’Alsace Rosé Brut NV, partnered the Alsace-themed canapés.

Then we moved into the elegant, art-filled dining room. Throughout the evening, Chef Joho provided insightful commentary about the food and wine of his native Alsace.

MENU

“Presskopf” of lobster and crab in aspic
 Pinot Gris-flavoured green herb sauce
2011 Charles Sparr “Brand” Pinot Gris Grand Cru

Risotto with vintage carnaroli (the “King of Italian rice”)
Alsace Chardonnay, herbs, escargot
2012 Baumann Chardonnay

Salmon fillet coated with fluffy beaten egg whites
pike, nutmeg, rich Riesling cream sauce
Hugel Jubilee ‘Schoenenbourg’ Grand Cru 2007
Trimbach ‘Clos Sainte Hune’ 2009

Hare “à la Royale”
deboned, stuffed hare, smothered in blood-thickened sauce
2014 Alsace Pinot Noir ‘Clos Saint Landelin’ - René Muré

Munster
2011 Gewürztraminer Grand Cru ‘Eichberg” - Philippe Zinck

Spice cake soufflé
powdered sugar, crushed nuts topping
‘Beerawecka’ style liqueur-marinated dried fruits, aged plum ice cream
2000 Pinot Gris ‘Sonnenglanz’ Sélection de Grains Nobles Grand Cru - Domaine Bott-Geyl

Following the gastronomic tour de force, Bailli Mon Roldan thanked the outstanding Everest team and awarded Chef Joho a handsomely-framed commemorative Chaîne plate. Then we lit lotus flower candles as Mon presented Chef Joho with an impressive 30th anniversary cake, custom-crafted by Pastry Chef Toni Marie Cox of Toni Patisserie.

For three decades, Everest has stayed true to upscale French fine dining, combining expertly-prepared inspired cuisine, remarkable wines and precise, detail-driven service. Members were delighted to pay tribute to Chef Joho’s legacy and experience the extraordinary symbiotic relationship between Alsatian food and wine.

Todd Arkebauer
Vice-Chargé de Presse