Herbarium at Bad Hunter, a hip, new American eatery serving vegetable-centric fare, provided our Chicago Chilled 100 members with a one-of-a-kind seasonal menu and experience created by executive chef Dan Snowden.
The event brought together some of Chicago’s finest bartenders.
“The Chicago Chilled 100 Roundtable was a great time. The cocktails created by Joshua Fossitt were superb. He paired them beautifully with each of our dishes. The Chilled 100 bartenders each had insight into what we can do to improve our industry. I want to give a special thanks to Shaunna McCarthy, Lauren Parton, Michael Huebner, and Bryson Ryan for always supporting Chilled magazine and Chilled 100 events. If you are in the area, you should check out what these talented bartenders have to offer. You can find them at Drumbar, Revival Food Hall, and Kimpton Gray Hotel.”
– Chilled Magazine Marketing Manager and Chilled 100 National Director, Max Ferro
Other Chilled 100 members in attendance included Egor Polonskiy, Martin Duffy, Eric Jeffus, Jamie Duffy, Julieta Campos, and Emily deKanter.
Of course, a special thanks to Ricky Febres, national portfolio director for Shaw-Ross Importers, who led the educational tastings, along with Adriana Moldovan, brand ambassador for Glengoyne, and Rocco Leuzzi, regional state manager for Shaw Ross.
The night centered on a four-course special chef’s menu, with each course being paired with a signature Shaw Ross cocktail. A grilled sourdough and hominy aguachile started the meal, followed by butter dumplings and roasted sweet corn. The third course was coconut ash maltagliati and dry-fried string beans, and dessert was a delicious, seasonal cake.
Cocktails included the Black Andalusian Turf (featuring Boltran Rum), Start Me Up (featuring Liquore Strega), Snap Pea Fizz (featuring Fifty Pounds Gin), and Long, Dark Nights (featuring Cardenal Mendoza Angelus.) Other spirits tasted included Ron Barcelo Imperial Rum and Glengoyne 12, 15, and 18 year old.