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Class Details

McCormick & Schmick's Seafood & Steaks - Executive Chefs Phil Manolis & Mariela Bolanos

sold out

Tuesday, July 29 - 7:00-9:00pm

$24 per seat

Location: 2121 N. Clybourn Ave.

Menu

Thai Red Curry Mussel
Grilled Prosciutto Wrapped Shrimp w/ Basil and Fresh Mozzarella, served with a Rustic Tomato Relish
Clams Casino w/ Roasted Pepper Compound Butter
Stuffed Salmon - Lump Crab, Bay Shrimp & Brie Cheese

 

 

About the restaurant:

Each McCormick & Schmick's restaurant is uniquely designed to create an inviting, original and relaxed atmosphere, where guests can enjoy the highest quality dining experience. With five Chicago land locations McCormick & Schmick’s is the destination for the best Seafood & Steaks – from downtown to suburban centers.

McCormick & Schmick's Seafood Restaurant’s menu is printed twice daily, featuring the signature “Fresh List” highlighting an impressive number of fresh seafood varieties, in addition to aged steaks, poultry, entrée salads and pasta. McCormick & Schmick's commitment to local freshness is apparent in the seasonally inspired dishes and regionally inspired preparations offered. 

 

About the Chefs:

Executive Chef Phil Manolis

Phil Manolis graduated with honors from the Culinary Institute of America in Hyde Park, New York, after receiving the McIllheny Scholarship and completing his externship at La Tour in the Park Hyatt. After graduating in 1990, Phil took a position with James On Diamond Lake in Mundelein, where he opened the new restaurant as a line cook and quickly rose to become the Sous Chef.  This was where he developed a passion for Italian cooking.

Phil most recently worked as an Executive Chef Ruth’s Chris Steak House, Carlson Restaurants and Portillo’s Restaurant Group. We are excited to now have him on board at McCormick & Schmick’s.

Executive Chef Mariela Bolanos

McCormick & Schmick’s welcomes Chef Mariela Bolaños, previously the Executive Chef at Viand. After graduating from the Culinary Arts Institute of Chicago in 2006, Mariela landed her first professional kitchen job under Chef Steve Chiappetti where she further learned to develop her cooking abilities. She discovered a deep passion for cooking at a young age throughout her years of travel to Mexico with her family being able to see the rich culture and native ingredients that every dish has to offer. 

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