Chef s Table: Brazilian at the University of Cincinnati on June 18 Save the Date
Executive Chef Stephanie Salas presents:
Chefs Table: Brazilian
Thursday, June 18, 2015
with first course served at 5:30 p.m.
Mick & Macks 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
. 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 Chefs Table Dinner: Blue Ribbon Fair Food, with the first course served at 5:30 p.m.
Mick & Macks Contemporary Café
Tangeman University Center, Level 3
uc.edu/mick_macks
Mick & Mack's logo
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