The Park Grill served Grilled Mint Creek Farm Lamb with baby beets, pickled raspberries (how cool is that!?!) and Prairie Fruits Farm chevre.
Our resident Mixologist Dan Scheuring, with the break out hit of the evening, the Fire & Ice cocktail. A firey yet refreshing blend of Cazadores Blanco infused with market fresh Illinois Jalapenos (these puppies pack quite a punch), market fresh peach puree, and vin de glacier.
My favorite comment of the night about this drink...
"it's like Mardi Gras in my mouth!"
Chef Bernie Laskowski of the Park Grill, digging into one of our plates.
We can't wait 'til next year's BBQ!
