Chef John Wayne Formica and mixologist Revae Schneider brought farm to table during a delightful get-together on Chicago’s north side. Invited guests, all a part of Chicago’s culinary and social scene, enjoyed the citrus blend of the Lakeshore Punch featuring GREY GOOSE La Poire, pear nectar and lime juice. Chef John used his own garden meadow to integrate the freshest ingredients into his menu to complement the GREY GOOSE punch.
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