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Friday food porn: Four courses of indulgence

Sable's PB & J dacquoise.

Sable's PB & J dacquoise.

Peanut butter and jelly dacquoise features creamy peanut butter mousse and raspberry jam sandwiched between peanut meringue with salted peanut brittle. The dessert will be served as part of Chef Heather Terhune’s decadent four-course dessert and champagne event, 2 to 4 p.m. tomorrow at Sable Kitchen & Bar in River North.

Bartender Mike Ryan will pour Piper-Heidsieck Champagnes, beginning with a bubbly cocktail and continuing through flutes of Cuvee Brut and Rose Sauvage Champagne paired with the dacquoise; dark chocolate and toasted marshmallow, dark chocolate fudge cake, house-made marshmallow with peppermint stick ice cream; vanilla-bean panna cotta and blood-orange gelee with citrus-mint salad and toasted coconut macaroons; and bananas and white chocolate, banana cake, roasted white chocolate, macadamia crunch and bruleed bananas.

The sweet spree costs $25, with 100 percent of the proceeds benefiting the Greater Chicago Food Depository. Reservations are required.