Batter up, Bar Siena! On Thursday, June 2nd, the Dineamic Group Team gathered at Morgan Manufacturing for the 4th Annual Anthony Rizzo Family Foundation Cook-Off For Cancer. The night featured menu tastings prepared by 15 notable Chicago Chefs, including our own Chef Kevin Abshire of Bar Siena and Chef Joseph Rizza of Prime & Provisions. Cubs players were paired with each restaurant and helped serve the specialty dishes to all in attendance. Guests were able to vote for their favorite Chefs and dishes by tipping their Cubs server.
The event was a tremendous success and raised more than $630,000 to help families battling cancer. Here's a little sneak peek of what Bar Siena & Cubs-server, Pitcher Jason Hammel, served up to fans:
Bar Siena's featured dish was savory house favorite: Sweet Corn Ravioli with truffle butter and Chiodini mushrooms. For dessert, Cubs fans took a bite out of Corporate Pastry Chef Amy Arnold's housemade ball-park inspired gelatos: Peanuts & Cracker Jack (brown butter peanut fudge gelato with caramel corn) and Cubs Cake (birthday cake gelato with red & blue frosting throughout). The two gelatos were served in mini-Cubs hats, for all to enjoy!
At the end of the night, the Cubs Cake was unofficially deemed the fan favorite of the two gelatos and thus, has been placed on all Dineamic Group venue's dessert menu for the month of June. Visit Bar Siena's walk-up window, BomboBar, for a sweet treat to-go summer!