COCHON 555 Chef's Course Dinner at Sepia

Some of Chicago's top chefs are heading to Andrew Zimmerman's kitchen to prepare a seven-course paired dinner and kick-off this year's COCHON 555. Start the evening with hors d'oeuvres and cocktails by head bartender Griffin Elliot and move to the dining room for a fowl-themed feast. Dishes are paired with spirits from Breckenridge Distillery and Goose Island Beer Co.