May Ocean to Plate Event

Join Chef Eddie Sweeney as he takes you on a culinary experience celebrating

Georges Bank scallops 

The tastes, cooking techniques, and butchery will be explored.
3 course food & wine tasting menu included.

$35 per person not including tax or gratuity

*Event NOW at both Catch 35 Chicago and Naperville-see below for each location’s event details


May 2019-Ocean to Plate Event at Catch 35

Event Tasting Menu


-1st Course-

Scallop Ceviche-serrano chiles-cilantro-red onion-lime juice

A to Z, Unoaked Chardonnay, OR, 2017

-2nd Course-

Pan Seared Szechwan Scallops–scallions-bell pepper-shiitake mushrooms-chive potsticker

Paul Hobbs Crossbarn, Chardonnay, Sonoma Coast, CA, 2017

-3rd Course-

Scallop Surf & Turf-Georges Bank scallops-braised short rib & red potato hash-caper aioli

Pali, Riviera, Pinot Noir, Sonoma Coast, CA, 2017

feature-pic-scallopshortrib
szechwan-scallops-1
seascallopsfoley
wine

Ocean to Plate Event Details at Catch 35 Naperville


Event Details

Location: 35 S. WASHINGTON ST., NAPERVILLE, IL-630-717-3500

Date:  Monday, May 20th 2019, 6:00-8:00pm

$35 per person not including tax or gratuity

Phone reservations only-Call 630-717-3500/Naperville

Ask the host to secure your reservation under “Ocean to Plate event”


Ocean to Plate Event Details at Catch 35 Chicago


Event Details

Location: 35 W. Wacker Drive, Chicago IL-312-346-3500

Date:  Wednesday, May 22nd 2019, 6:30-8:30pm

$35 per person not including tax or gratuity

Phone reservations only-Call 312-346-3500/Chicago

Ask the host to secure your reservation under “Ocean to Plate event”


Event sells out quickly!

If you can’t make-no worries!  Celebrate Georges Bank scallop week-May 17th thru May 26th at either location-specials available for a limited time.