ROCKIT BAR & GRILL PRESENTS
“BEARD & BOXING” TO BENEFIT THE JAMES BEARD FOUNDATION ON SATURDAY, MAY 2
Restaurant’s grand reopening includes a benefit created for boxing and culinary enthusiasts
WHAT:
As part of its highly anticipated re-launch, Rockit Bar & Grill is thrilled to present a Friends of James Beard benefit, Beard & Boxing, on Saturday, May 2 during its grand reopening weekend. For those who appreciate the sport of boxing as much as they do fine food and drink, Rockit has curated the ideal event for both Chicagoans and industry enthusiasts traveling to the city for the upcoming James Beard Foundation Awards. Ticket proceeds support the James Beard Foundation’s scholarships and robust culinary programs.
Beard & Boxing will feature a live broadcast of the epic, highly awaited boxing showdown between Floyd Mayweather Jr. and Manny Pacquiao. In addition, Michelin-starred Chef/Partner and Food & Beverage Director Kevin Hickey will spearhead a robust dining “tour” showcasing signature selections from the group’s diverse restaurants. Rockit Bar & Grill’s 11-year veteran and Executive Chef/Partner Amanda Downing will provide mouthwatering bites from the restaurant’s new menu, while Chef de Cuisine Aaron Kabot, Executive Chef Mitch Bauer and Executive Chef Jess Deguzman will helm chef stations representing The Duck Inn, Bottlefork and Sunda, respectively, as well as Ay Chiwowa. An array of beverages will also be available, including a specialty “punch” crafted exclusively for the occasion.
The evening will take place in Rockit Bar & Grill’s newly designed second floor, whose innovative design, state of the art technology and unparalleled sound will propel the celebration into the wee hours.
Rockit Ranch Productions Partners Billy Dec, Brad Young and Arturo Gomez are pleased to join Chefs Hickey and Downing in presenting this special evening.
WHEN:
Saturday, May 2
7 p.m. to 3 a.m.
WHERE:
Rockit Bar & Grill
22 W. Hubbard St.
Chicago, IL
COST:
$125 per person | $75 for James Beard Foundation members
Tickets may be purchased here.
MENU:
The evening’s menu will include both passed selections and hearty chef stations, including:
Passed
Rockit Bar & Grill
Amanda Downing, Executive Chef
Little Rockit Pockits, Rockit Sauce
Hazelnut & Amaro Tosolini Malteds
Chef Stations
The Duck Inn
Aaron Kabot, Chef de Cuisine
Morels a la Greque, Green Garlic “Goddess”, Mushroom Chicharron, Umami Popcorn
Bottlefork
Mitch Bauer, Executive Chef
Sea scallop Crudo, Creamy Fava Beans, Ramp Salsa Verde, Pickled Spring Onion Buds
Sunda
Jess Deguzman, Executive Chef
Signature Hamachi Marrow Sashimi, Garlic Roasted Bone Marrow, Truffled Soy, Crispy Shallots and Tiny Chives
Ay Chiwowa
Lobster & Huitlacoche Sopes, Green Almond Pico de Gallo
The evening’s specialty cocktail is the Pugilist Punch, Liqueurs Infused with a Duck Fat Wash, Botanicals and Sparkling Wine.
