Vie Restaurant Gala Anniversary Prix Fixe Dinner with Wine Pairing
For our anniversary celebration, Linda and I dined at Vie Restaurant in nearby suburban Western Springs (IL), hometown of our daughter. We've dined at Vie and featured the Vie Culinary Wine Pairing Dinner in previous blogposts in these pages.
Vie is the flagship restaurant of Chef Paul Virant, who focuses on seasonal Midwestern selections featuring local sourcing utilizing traditional methods of preservation. He was a finalist nominee for the James Beard Foundation Award's Best Chef: Great Lakes in 2015, 2014, 2013 and 2011. He authored the 2012 cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux.
Vie was the first restaurant in Western Springs to serve liquor since Prohibition. Vie opened its doors in 2004.
For our special occasion, intimate dinner, we opted for the Three Course Prix Fixe dinner with the curated wine pairing with each course.
The wine pairings were selected by Vie Wine Director Grace Bradley, a Western Springs native. After passing her first sommelier exam in 2019, Grace passed the Certified Sommelier Exam with the Court of Master Sommeliers in 2022.
The Three Course Prix Fixe Menu offerings ...
The courses and wine pairings ....
To start, complimentary sparkling white wine ... Portell Cava Brut NV
Corn Soup with Alesia Rhys Vineyard Santa Cruz Mountains Chardonnay 2018
Blackened seasonal vegetables, toasted pecans, smoked apple butter vinagrette paired with Babylonstoren Swartland, SA Viogner 2019.
Pan seared scallops, curry roasted cauliflower, peach mustardo and mustard greens, paired with
Domaine Chevalier Les Pends Marsanne Crozes-Hermitage Rhone 2021.
This is the Marsanne white varietal label from Marlène & Nicolas Chevalier whose Syrah we've enjoyed at Chicagoland French Bistros Chez Joël French Bistro and Suzette's Creperie in nearby suburban Wheaton.
Salt roasted beets, burrata, blueberry, raddicchio, toasted hazelnut vinagrette, paired with
Pullus Rose, Styria SI.
Wood grilled CDK Beef Tri-Tip, roasted mushrooms, grilled green beans, sherry braised tropeo onions, green peppercorn beef au jus, paired with
Fattorio di Bascianno I Pinni Tuscan Red Blend 2018.
Wood grilled Sturgeon, basmati rice 'Tahdig', braised fennel, safron and preserved
cara cara beaue blanc, paired with
Emile Bayer Tradition Gewurztraminer Alsace 2019.
Previous Vie Restaurant Blogposts