Five-course Prix Fix dinner with Goose Island beer pairings. Menu created by chef Rafael Lopez. Reserve your place by buying in advance or making a reservation via 773.525.2508 ext. 17.

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Menu: "Peppers"

Banana Chili Tuna Tartar
Paired with Sofie

Pasilla Pepper-Glazed Scallop & Pork Belly
Paired with Demolition

Poblanos Rajas with Soft Shell Crab
Paired with Honker's Ale

Mole Rojo Roasted Chicken
Paired with Pere Jacques

Chipotle Tamarind Sorbet & Caramel Panna Cotta
Paired with Matilda

Greg Hall began his brewing career in 1988, as assistant brewer at the Goose Island Brewpub on Clybourn Avenue – a job that earned only minimum wage. "The people answering the phones made more than I did," Greg laughs. "My dad didn’t play favorites." Son of Goose Island president John Hall, Greg was a natural in the beer business. Fascinated by his new work, Greg immersed himself in learning more about brewing.

After graduating from the Siebel Institute in 1989, Greg began an aggressive independent study of brewing techniques – touring craft breweries throughout the United States and traveling to Europe to study Old World methods. In the subsequent years, Hall made over a dozen trips to Europe – touring the best breweries of England, Belgium, Germany, and the Czech Republic and developing lasting relationships with the people who brewed there. By the time the company’s bottling operation began in 1995, Greg Hall had become brewmaster of Goose Island Beer Company.

Prior to offering his new twist on classic dishes at Schubas' Harmony Grill, Chef Rafael Lopez worked under Executive Chef Terry Crandall as Chef de Partie for Peninsula Hotel Chicago's Lobby Restaurant. During his tenure, Lopez represented the Peninsula Hotel at a Prix Fixe culinary series in Carmel, California's famous Quail Lodge, presenting a menu featuring recipes from the 2007 Peninsula Cookbook.