On February 19, we present an experience like no other featuring the talent of Chef Bill Kim of Urbanbelly alongside CIMA's Executive Chef Gee Cuyugan, Chef de Cuisine Jesse Resendiz, and James Beard award-winning Consulting Chef Sarah Stegner. Fresh farm-to-table flavors will be accompanied by hand-selected wines to complete this culinary journey.

Join us as we present an exclusive collaboration dinner at CIMA, located inside the newly opened Hyatt Centric Hotel. In the heart of Rosemont stands an ingredient-driven restaurant, drawing inspiration from the traditions of the Mediterranean while working hand-in-hand with local farmers and producers to bring fresh, expressive, seasonally-inspired plates to the table.

MENU

RECEPTION BY CHEF SARAH STEGNER

Shrimp Lollipops

Ellis Farm Honey, tomato chutney

Nichols Farm Crispy Tempura Pickle Chips

homemade ranch

Passed Appetizers

Paired with Diora Chardonnay

FIRST COURSE

Whipped Capriole Farm Goat Cheese

local beet relish, toasted buttered Publican Quality Bread

Chef Sarah Stegner

Tuna Crudo

citrus fruit, scallions, cilantro

Chef Gee Cuyugan

Roasted Winter Vegetable Mole

chayote, squash, cauliflower, mole amarillo, chochoyones, pickled onion, queso fresco

Chef Jesse Resendiz

Urbanbelly Pork & Cilantro

dumpling belly soy

Chef Bill Kim

MAIN COURSE

Posole Ramen

marinated chicken salsa verde, hominy, chili crunch, savory pork broth

Chef Bill Kim & Chef Jesse Resendiz

Paired with Ganji Nanda Cooler | Makers Mark 46, Amaro Nonino, Hibiscus Grenadine, Lime, All Spice Dram, Soda with the Ramen

DESSERT COURSE

Chocolate Molten Lava Cake, Creme Anglaise, berries

Chef Casey Doody