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David Lissner
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Crushed again! Two tons of grapes to be Naperville wine

Photo ©2010 by Leah A. Zeldes.

Grapes go into the hopper during a 2010 crush at the Chicago Marriott Downtown Magnificent Mile. Photo by Leah A. Zeldes.

From 4 to 7 p.m. Thursday, May 30, the lobby of the Chicago Naperville Marriott will turn into a winery as wwinemaker Greg Fischer of Chicago’s Wild Blossom Meadery and Winery feeds more than two tons of cabernet grapes into a gigantic grape-crushing machine. The juice produced will ultimately become the house wine for the hotel’s Artisan Table restaurant.

Invited guests from the Naperville area will be treated to wine and nibbles during the crush, but anyone can stop by to watch the process.

Under Executive Chef Sean Curry, Artisan Table continues Marriott’s highly underrated series of farm-to-table, locally sourced, chef-driven restaurants, which also includes Harvest on the Magnificent Mile, where the chefs grow some of their own produce on the hotel roof and on sponsored local farmland, butcher their meat in-house and smoke bacon, hams and house-made sausage; and brew their own signature beer and soda pop.