Spring has Sprung at Seasons 52 Restaurant [pics]

Seasons 52, a fresh grill and wine bar restaurant introduced its new menu inspired by the vibrancy and excitement that Spring brings along. Luckily for me, I had the pleasure in attending the media event for Chicagonista. Master Sommelier George Miliotes and the restaurant’s Senior Culinary Director Cliff Pleau video live-streamed a how-to cooking segment and even answered twitter questions from media attendees along the way. Each dish brought out were paired with a perfect glass of wine┬áhand selected by their Master Sommelier Miliotes who is the 152nd Master Sommelier in the world.

The Seasons 52 Restaurants company is based out of Florida. It is currently running 22 Seasons 52 restaurants nationwide and their Schaumburg, IL location is their only one in Chicagoland as of now until the Oakbrook location opens this April.

Artichoke & Goat Cheese Flatbread with leaf spinach, balsamic onion, and roasted peppers
Artichoke-Stuffed Artichoke Leaves with organic arugula, Parmesan Cheese and balsamic glaze
Tomato & Haas Avocado Salad with organic arugula, balsamic glaze and grille bruschetta
Salad was paired with a glass of Aveleda Vinho Verde, Portugal '11
Columbia River Steelhead Trout with spring vegetables, basmati rice and lemongrass sauce
Lamb T-bone Chops with asparagus, truffle mashed potatoes and red wine glaze
Spicy Snow Peas & Shiitake Mushrooms with roasted almonds
Mini-indulges Desserts

Seasons 52
Located by Woodfield Mall
1770 E. Higgins Road
Schaumburg, IL

MJ Tam

Head Chicagonista, Co-host of the Chicagonista LIVE! show, Founder of Women Driving Excellence. MJ is also the annual host of SocialRevUp - Brands & Bloggers Summit (#bbsummit) attended by about 200 professional high-profile bloggers nationwide. Follow MJ on Twitter: @mjtam

2 thoughts on “Spring has Sprung at Seasons 52 Restaurant [pics]

  • March 21, 2012 at 1:28 am
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    Smell of this all food makes me crazy to come here! Lolz ­čÖé Your posting impression really makes very good sound here and I’m pleased to read this. Thanks!

    Reply

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