Four-Course Champagne & Dessert Pairing 12.15

Dacquoise with creamy peanut butter mousse, peanut meringue, raspberry jam and salted peanut brittle.
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

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