What: Tanta invites guests to a Peruvian-Asian inspired menu created by Chefde Cuisine Jesus Delgado and guest Chef Bill Kim of Belly Q.
Where: Tanta (118 W. Grand Ave.)
When: Thursday, January 22 at 6 p.m.
Details: The first installation of the quarterly series teams up Chef de Cuisine Jesus Delgado with Chef Bill Kim of Belly Q, Urban Belly, and Belly Shack to feature a Peruvian-Asian inspired menu paired with cultural cocktails and wines, hand-picked by General Manager Tomy Lokvicic, from the restaurant’s collection of renowned craft pisco cocktails and international wines.
The six-course seated dinner features a menu highlighting various twists on cultural cuisine, prepared by each chef to suit their individual cooking style and technique. The menu includes:
First Course: Chef Delgado
sliced Hamachi in smoked aji Amarillo and dashi leche de tigre finished with Peruvian seaweed
Second Course: Chef Kim
Coconut Grits and Shrimp Ceviche
Third Course: Chef Kim
Sweet Potato and Maple Dumplings
quinoa and bacon
Fourth Course: Chef Delgado
crispy pork belly, aji panca barbecue glaze, potatoes cream, and kimchi mango chalaca
Fifth Course: Chef Kim
Cardamom Scented Ground Lamb Fried Rice
Sixth Course: Chef Delgado
Grilled Duck Breast
glazed in lemongrass and ginger sauce over wheat stew risotto in aji Amarillo and curry
Dessert: Chef Delgado
Mousse de Chocolate Fortunato
Peruvian chocolate mousse, crispy quinoa mix, cacao nibs, and cacao merengues
Tickets are priced at $99 per person for dinner only, and $150 with paired drinks, exclusive of tax and gratuity. Interested guests can make reservations by calling Lucy Kendall at 312.222.9604 or email firstname.lastname@example.org. A credit card number is required to secure the reservation.