SideDoor ‘Three Little Pigs’ Wine Dinner

River North American-style gastropub presents a six-course dinner alongside Napa Valley wine pairings.


Where: SideDoor Chicago 100 E Ontario St, Chicago, IL 60611
When: Thursday, October 2, 6:30pm
Details: SideDoor and Napa Valley’s Girard Winery invite guests to an exclusive evening of pork-themed dishes paired with wine during the “The Three Little Pigs” dinner event on Thursday, October 2. Beginning at 6:30 p.m., guests are welcome to enjoy a reception of passed appetizers and wine tastings, followed by an intimate, dining experience where Sous Chef Brian Kwak offers a six-course, prix fixe menu with 1-pork incorporated in each dish, paying homage to the Three Little Pigs childhood story.

“Working alongside Girard Winery allows us to construct a refined, flawlessly paired menu, resulting in an unforgettable culinary experience for our guests,” says Kwak. “Each paired varietal complements the flavors of pork, presenting the opportunity for us to showcase what we do best at SideDoor.”

While mixing and mingling with Wine Director Shannon Tauschman and a Girard Winery representative, guests can gain a world of knowledge on Napa Valley wines. The menu presenting pork-centric dishes includes the following:

Passed Appetizers
Open-Faced House Chorizo
With cornbread and cilantro mango salsa
2013 Sauvignon Blanc
Aromas of stone fruit, citrus, and papaya with palate notes of white peach, mango, and pineapple to accent the bright acidity

Second Course
BLT Salad
With Nueske’s bacon, bibb lettuce, fried heirloom tomato, and aioli
2013 Chardonnay
Exhibits toasted/smoked almonds, stone fruit, pear and vanilla bean with the palate showcasing the region’s bright acidity and minerality coupled with notes of crisp apple, citrus, and a touch of cinnamon

Third Course
Shredded Pork Shoulder
With housemade barbeque sauce and fried onions
2012 Petite Sirah
Aromas of violet, cassis, espresso, dark chocolate & vanilla bean fill the glass with palate notes
of dark currant, blackberry cobbler, and bacon

Fourth Course
Braised Pork Belly Brick
With a slow-poached egg, ginger, and brown sugar belly glaze
2011 Cabernet Sauvignon
Aromatics of mocha, vanilla bean, toffee and espresso with palate notes of dusty cocoa powder,blackberries, and cassis

Fifth Course
Bacon-Wrapped Smokey Tenderloin
With celery root purée and potato sticks
2011 ‘Artistry’/Bordeaux Blend
Medium-to-full-bodied with notes of black cherry pie, anise, chocolate-covered espresso beans,
toasty nutmeg, and clove balance a lush palate of plum, cherry, and black currant compote

Sixth Course
Chocolate Pot de Crème
With Wolf Pecan Bourbon

Price & Reservations: The wine dinner begins at 6:30 p.m. and is priced at $110 per guest, exclusive of tax and gratuity. Reservations are required. To make reservations or for more information, please call 312.787.6768 or email Shannon Tauschman at


Don’t forget to subscribe to Binge Magazine to receive our #Bingeworthy quarterly newsletters!

Related News

Leave a Reply

Your email address will not be published. Required fields are marked *