Dinner at IPO Recap


There is nothing that we love more than bringing the best of Chicago to our members. Earlier in the month, WCBC members were treated to an exclusive mixology demonstration and a six course dinner at IPO at the W City Center.


The W City Center’s mixologist Lauren Parton kicked off the evening by showing us how to create three signature cocktails, and then we settled into the dining room where Chef Fernando Coppolla wow-ed us with a menu filled with seafood and seasonal vegetables.

Course 1: Hamachi Crudo with crisp vegetables, avocado puree, yuzu ponzu, and frisee


Course 2: Arugula & Chorizo Salad with cannellini beans al ajillo, chorizo, xerez vinaigrette


Course 3: Farro Risotto with roasted kabocha, wild mushrooms, and heirloom carrots


Course 4: Maine Lobster Ravioli with cognac cream sauce


Course 5: Chilean Sea Bass Confit with saffron orzo, serrano ham, blistered tomatoes, and caldo gallego mouse


Course 6: Patagonia


We would like to extend a huge thank you to the W City Center and IPO for hosting us.

Interested in reading what other WCBC-ers thought? Check out:
Engineering in Style
The Kittchen
Fancy Nancista
Kinks are the New Pink

photos 4,6, and 8 by Blair of The Fox and She and other photos by Kit of The Kittchen