TWELFTH ANNIVERSARY LUXEHOME CHILL AN INTERNATIONAL CELEBRATION OF WINE AND FOOD

OVER 100 WINES AND 50 CHEFS JOIN PREMIUM DESIGN BOUTIQUES FOR CHARITY


by Dwight Casimere


The Merchandise Mart Gala was a showcase for premium home and kitchen boutiques and wineries and restaurants,  among them Ernestmeda  Kitchen and Bath Design, Fetzer Vineyards  and its 100 Stories Bourbon Barrel Aged Zinfandel, Geja's Cafe classic Cheese Fondue, Stetson's Chef Isidro Arroyo with his Wagyu Zabutan Steak, Tavern on Rush's Chef John Gatsos with his BBQ Short Rib Sliders, Lion Tamer Napa Valley Red Wine from Hess Collection, Eric Wente and his Murrietta's Well Estate Red Blend from Livermore Valley, Bouchaine Estate Pinot Noir 2015, Lulano Chianti and Ferrari Brut from Italy,  Executive Chef Kyle Gieseke from the Willow Room with Butternut Squash/Ricotta Filling, WazWan Supper Club Tandoori Fried Chicken from Chef Zubair Mohajir,  The Blue Door's Chef Fernando Orosio with Brussels and Kale Salad, Eddie V's Chef Jose Gonzales with luscious Butter Poached Sea Scallops, Monogram Executive Chef Jon Liddel with Bourbon Chicken Pot Pie, TWO Chef Kevin Cuddihee with Roasted Pork Belly in Peanut Sauce, Revolution Mexican Steakhouse Chef Ruben Juarez and his Crispy Taquitos de Tinga de Pollo and a full Mariachi Band,  Fleming's Chef Jose Ortega with his Lobster Sliders and Maple Glazed Slab-Cut Bacon, plus a host of others.

The Twelfth Annual LUXEHOME CHILL at Chicago's Merchandise Mart once again proved its reputation as the city's largest and most luxurious gourmet event.  In conjunction with Wine Spectator magazine, the event has raised more than a million dollars for charities throughout  Chicagoland.

Kitchen and Bath Design Entrepreneur Luca Lanzetta, Director of Ernestomeda flagship showroom

MONOGRAM DESIGN CENTER'S NICK ESTRADA

BEET SALAD OF WILLOW ROOM CHEF KYLE GIESEKE  (BELOW) WITH DUCK BREAST AND CELERY ROOT PUREE , CRISPY LEEKS BRUSSELS SPROUTS AND CHIVE OIL

CUVAISON 2016 NAPA VALLEY PINOT NOIR

MONOGRAM DESIGN CENTEER EXECUTIVE CHEF JOHN LIDDEL COMPOSING MAKER'S MARK BOURBON CHICKEN POT PIE

EDDIE V'S CHEF JOSE GONZALEZ  WITH BUTTER POACHED SEA SCALLOP AND (BELOW) VANILLA BEAN CREME BRULEE WITH FRESH BERRIES

Blue Room Chef Fernando Orosio with brussels and kale salad with toasted almonds

WAZWAN SUPPER CLUB CHEF ZUBAIR MOHAJIR MAKING TANDOORI FRIED CHICKEN

BOUCHAINE ESTATE VIN GRIS OF PINOT NOIR, PINOT NOIR AND  LATE HARVEST CHARDONNAY

DESSERT ANYONE?

FLEMING'S FAMOUS LOBSTER SLIDERS FROM CHEF JOSE ORTEGA

ERIC WENTE CHAIRMAN - WENTE FAMILY VINEYARDS AND HIS MURIETTA'S WELL THE SPUR RED WINE BLEND

THE MARIACHI BAND AT REVOLUCION

REVOLUCION CHEF RUBEN JUAREZ WITH CRISPY TAQUITOS DE TINGA DE POLLO

BLACKBIRD VINEYARDS CHARDONNAY OF NAPA VALLEY

MIONETTO PROSECCO AND JOSH SAUVIGNON BLANC

STETSON'S MODERN STEAK AND SUSHI CHEF ISIDRO ARROYO WITH GRILLED SALMON AND WAGYU ZABUTAN STEAK ON AN ISHIYAKI STONE PETITE HIBACHI

CELEBRATING THE HOLIDAYS IN A PREMIUM DESIGN BOUTIQUE KITCHEN AT LUXEHOME

CHALK HILL VINEYARDS WINES OF SONOMA'S RUSSIAN RIVER VALLEY

LE MERIDIEN EXECUTIVE CHEF MATTHEW CAPPELLINI WITH
(BELOW)TAPEO'S PIMENTAR DE CERDO SMOKED PEPPERED BACON, WHOLE GRAIN MUSTARD SAUCE WITH MUSHROOM DUXELLE ON CROSTINI

HESS COLLECTION CABERNET OF MOUNT VEEDER NAPA VALLEY, CA

CLASSIC CHEESE FONDUE AT CHICAGO'S LEGENDARY GEJA'S CAFE

MARRIOTT EXECUTIVE CHEF FRANK SANCHEZ WITH MINI PUMPKIN SOUFFLE

THE SILEN AUCTION AT LUXEHOME CHILL

A REFRESHING GLASS OF STELLA ARTOIS ON WHEELS

FOODIES AND GASTRONOMES ABOUND AT LUXEHOME CHILL