December Chef s Table at Mick and Mack s: Festivus for the Rest of Us

Chefs John Brewster, Stephanie Schifrin-Salas and Maggie Snider present:

Chef’s Table: Festivus for the Rest of Us

Thursday, Dec. 17

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

Mick & Mack’s Contemporary Café

Tangeman University Center, Level 3

Starters:

• Hanukkah: Matzo Ball Soup with Chicken-Liver Pâté Crostini
• Kwanzaa: Jerk Chicken Wings with Creamy Mustard Dipping Sauce
• Ramadan: Hummus, Tabouleh and Baba Ghanoush with Crudite and Pita Breads
  

Entrées:

• Hanukkah: Beef Brisket with Potato Latkes
• Kwanzaa: Blackened Catfish with Dirty Rice and Collard Greens
• Ramadan: Lamb Kofta with Lentils and Vegetables
  

Dessert:

• Hanukkah: Noodle Kugel
• Kwanzaa: Peach Cobbler
• Ramadan: Rice Pudding
  

Featured Wine Pairings:

• Le Terracaë Cahors
• Muré Crémant d’Alsace Brut
• Muré Riesling
  

To RSVP:

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

mick_macks@uc.edu

. Buffet-style 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, Jan. 7, Wine & Spirits Tasting: New Year’s Traditions Across the Globe, with the first spirit served at 5:30 p.m.
• Thursday, Jan. 21, Chef’s Table Dinner: Fresh Pasta Made Simple, with the first course served at 5:30 p.m.