EdgeWild Restaurant & Winery hosted Table Talk—a unique dinner series that provides an intimate and top-notch culinary experience with the city’s top chefs. Chef Aaron Baggett’s dinner featured a five-course menu and exceptional beers. Photos by Micah Usher
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Brooke Curtis, Amy Baggett
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Patrons of Table Talk
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Mike Barry, Taryn Crowley
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Simone Silvestri, Lindsay King
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Katy and Kevin Bradford, John and Kathy Carey
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Jared Stegman, Danielle Devilliers
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Nick and Nancy Carter
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Nicole and Jason Hagedorn
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Tom and Michelle Koerner
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Mary Halloran, Marsha Winfrey, Suzy Gentemann
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Erin Paul, Tracey Creighton
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Linda Wells, Chris Spiegel, Tom Spiegel
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Brent Twenter, Lisa Poe
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George Reisch talks about the importance of pouring a beer correctly
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Executive Chef Aaron Baggett of Edgewild Restaurant & Winery
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The kitchen plates the first course of the evening.
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First Course: Bouillabaisse with monkfish, tomatoes, cipollini onions, potatoes, and saffron garlic broth
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First Course: Bouillabaisse with monkfish, tomatoes, cipollini onions, potatoes, and saffron garlic broth. Paired with Stella Artois
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Jacqueline Riordan tries the first course
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A table enjoys the first course
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Executive Chef Aaron Baggett of Edgewild Restaurant & Winery
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Goose Island Oktoberfest being poured for the second course
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Shock Top Pumpkin Wheat being poured for the second course
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George Reish talking to a table
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Second course: Puff pastry with squash blossom and wild mushroom ragout
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Executive Chef Aaron Baggett talks with a table about the second course
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Second course: Puff pastry with squash blossom and wild mushroom ragout. Paired with Goose Island Oktoberfest and Shock Top Pumpkin Wheat
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Prost!
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Brewmaster George Reish talks with a table
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Executive Chef Aaron Baggett talks with a table.
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Brewmaster George Reish talks with a table
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Chris Stahlschmidt, Rick Merritt
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Mick Caminiti, Jacqueline Riordan
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Katy and Kevin Bradford enjoying conversation during a break between courses
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A Stella Artois Cidre cocktail
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Aaron Baggett plating the third course
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Third course: Apple and duck sausage tossed with broccoli rabe and fresh pasta, topped with duck confit
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Third course: Apple and duck sausage tossed with broccoli rabe and fresh pasta, topped with duck confit. Paired with Stella Artois Cidre & a Stella Artois Cidre cocktail
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Brewmaster George Reish talks with a table
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Executive Chef Aaron Baggett talks with a table
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Table Talk at Edgewild Restaurant & Winery October 20, 2015
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Leffe Blonde ready to be paired
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Brewmaster George Reish talks with a table
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The fourth course being prepared
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Fourth Course: Pepper crusted beef tenderloin, elderflower braised brussel sprouts, topped with smoked stone fruit butter
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Brewmaster George Reish
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Fourth Course: Pepper crusted beef tenderloin, elderflower braised brussel sprouts, topped with smoked stone fruit butter. Paired with Goose Island Blue Line Pilsner & Leffe Blonde
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Dessert being prepared
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Shock Top Twisted Pretzel Wheat
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Executive Chef Aaron Baggett, Brewmaster George Reisch
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Executive Chef Aaron Baggett, Brewmaster George Reisch
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Dessert: Dark Chocolate bomb with amarena cherry, espresso ganache, and salted caramel ice cream
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Dessert: Dark Chocolate bomb with amarena cherry, espresso ganache, and salted caramel ice cream. Paired with Shock Top Twisted Pretzel Wheat & Goose Island Fulton Street Coffee Ale
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George Mahe, George Reisch, Aaron Baggett
