Blue Ribbon Fair Food Featured at Mick and Mack s July Chef s Table

Executive Chef Stephanie Salas presents Chef’s Table: Blue Ribbon Fair Food
Thursday, July 16, 2015

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

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

Starters:

• Lemon Pepper & Parmesan Sweet Corn on the Cob
• Fried Pickles with Horseradish Aioli
• Fried Green Tomatoes with Lemon Sour Cream

Entrées:

• Gourmet Hot Dog served with Summer Salad and Baked Five Bean Medley
• Deconstructed Turkey Leg dinner served with Smashed Potatoes, Sage Stuffing Waffle and Cranberry Compote

Dessert:

• Summer Blueberry Hand Pie
• Deep Fried Snickers
• Graeter’s Vanilla Bean Ice Cream

Featured Wine Pairings:

• Seven Daughters Chardonnay
• Seven Daughters Pinot Noir
• Seven Daughters Moscato

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, July 23, Wine & Spirits Tasting: Martinis & Olives, with the first spirit served at 5:30 p.m.
• Thursday, August 27, Chef’s Table Dinner: Chilling & Grilling, with the first course served at 5:30 p.m.

uc.edu/food
     mick_macks@uc.edu