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Getting reacquainted with sherry

Chef Kendal Duque his Pan-Roasted Walleye Pike with Artichokes Mushrooms Cashew Vinaigrette City Tavern 1416 S. Michigan. Tuesday Sept. 11

Chef Kendal Duque and his Pan-Roasted Walleye Pike with Artichokes, Mushrooms and Cashew Vinaigrette at City Tavern, 1416 S. Michigan. Tuesday, Sept. 11, 2012 | Brian Jackson~Sun Times

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Updated: September 25, 2012 11:25AM



Sherry is a tremendous wine with a rich history, a complex production process and a wide range of flavors that most people are either unaware of or simply overlook.

Where it was once the choice wine of Europe and the new America, it has since lost its luster and is mostly thought of for the kitchen or as a creamed drink for your grandmother to secretly indulge in. At City Tavern, we aspire to reintroduce sherry and all its wonderful nuances to our guests.

Sherry does have its place in the kitchen as a key component in certain dishes, such as a lobster-sherry sauce or the base for our shellfish pie. In our popular walleye pike dish, it is the fragrant backbone to the delicate ragout on which the fish nestles.

In pairing sherry with food, the wine provides a wide range of flavors, from the delicate, floral and briny fino to the rich, complex, nutty oloroso and the sweet, dessert-style Pedro Ximenez. There really is a sherry to match every occasion and almost every dish.

At City Tavern, we also highlight its versatility in hand-crafted cocktails. Two sherry cocktails on our menu are the classic Sherry Cobbler made with an Amontillado sherry and the Twenty Miles March with a dry oloroso sherry. These showcase the unique personality that only sherry can bring to a well-balanced cocktail.

Kendal Duque is the chef at City Tavern, 1416 S. Michigan.



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