Chef s Table: Brazilian at the University of Cincinnati on June 18 Save the Date

Executive Chef Stephanie Salas presents:
Chef’s Table: Brazilian
Thursday, June 18, 2015

with first course served at 5:30 p.m.

Mick & Mack’s Contemporary Café
Tangeman University Center, Level 3

Starters:

• Crisp Plantain Salad with Coconut Lime Vinaigrette
• Coxina (Chorizo Potato Pocket)
  

Entrées:

• Moqueca Mista (Seafood Stew)
• Chicken Salpicão (Caramelized Pineapple, Raisins and fresh Lime)
• Crispy Yucca Fries
• Spiced Collard Greens with Garlic and Rum
  

Desserts:

• Passion Fruit Mousse with Coconut Tuile
• Chocolate Brigadeiro
  

Featured Wine Pairings:

• Alamos Torrontés
• Alamos Malbec
• Sandeman Port Tawny
  

To RSVP:

To make a reservation, please call 513-556-3135 or email

mick_macks@uc.edu

. Three-course meal and three distinct wines:

$20 per person

. Other beverage selections available. Must be 21 or older and present valid ID to buy and consume alcohol.

Save the Dates:

• Thursday, June 25 Wine & Spirits Tasting: Tapas & Sangrias, with the first spirit served at 5:30 p.m.
• Thursday, July 16 Chef’s Table Dinner: Blue Ribbon Fair Food, with the first course served at 5:30 p.m.

Mick & Mack’s Contemporary Café
Tangeman University Center, Level 3
uc.edu/mick_macks