On February 28, Chicago magazine hosted its first Secret Supper of 2022 at Chef Stephen Gillanders’ sleek and creative South Loop restaurant, Apolonia. Diners enjoyed an outstanding five-course dinner developed by Gillanders and Chef de Cuisine Joseph Spretnjak. The menu included the buzzworthy black truffle puff bread with crunchy herbs and toasted garlic, fiorentini al sugo with Catalpa Grove pork sausage, and Pastry Chef Tatum Sinclair’s decadent banana budino cake. Guests enjoyed three specialty cocktails by The House of Suntory that featured their Haku Vodka, Toki Whiskey, and Roku Gin, in addition to a refreshing grapefruit-rhubarb and vanilla mocktail mixed with Topo Chico. The event was sponsored by Beam Suntory, Topo Chico, and Brizo and Delta Chicago. A portion of the evening’s proceeds benefited Save Money Save Life.
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The sold out Secret Supper was hosted at the South Loop restaurant, Apolonia. -
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Chicago magazine and Apolonia favorite Black Truffle Puff Bread was a highlight of the evening. -
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A table of guests excited for the evening to begin. -
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The evening's 5-course menu was revealed when guests arrived for dinner. -
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Chef Stephen Gillanders prepared the first course, Yellowtail Crudo, with black pepper gastrique and grapes. -
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House of Suntory's Yatai Cart provided guests with handcrafted welcome drinks upon arrival, made with Toki Whisky. -
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Guests enjoying their evening at Secret Supper. -
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The Japanese Smoke Monster made with Toki Whisky, amaretto, Gran Classico amaro, and Mole, created by Apolonia's Beverage Director, Jelena Prodan. -
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The house made Fiorentini al Sugo with smoked tomato and catalpa grove pork sausage was served amongst the table for a shared culinary experience. -
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A look inside the modern and sleek Apolonia space. -
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Guests enjoyed a mocktail for the night crafted with Topo chico, grapefruit, rhubarb and vanilla. -
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Brizo and Delta Chicago guests enjoying Secret Supper. -
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A snapshot of a lively Secret Supper from Michigan Avenue.