Lockwood Restaurant & Bar Announces Uncorked & Paired Wine Dinner Series Featuring Albert Bichot Estates, Tuesday Dec. 15

CHICAGO – Lockwood Restaurant & Bar, located within The Palmer House, a Hilton Hotel, at 17 E. Monroe, announces its Uncorked & Paired Wine Dinner Series. The first in the series is Tuesday, Dec. 15 at 7 p.m. with Nicolas Coulletnot from Albert Bichot Estates and a seasonally inspired four-course menu from Lockwood’s Executive Chef Mathew Wiltzius. Coulletnot shares his passion and expertise on each wine’s unique story with the diners, from terroir to alchemy to glass and Chef Wiltzius’ menu complements the wines with offerings highlighting seasonal flavors. Pricing is $125 per person and reservations may be made by calling 312.917.3404 or on the website, lockwoodrestaurant.com. Lockwood is open for breakfast, lunch, afternoon tea and dinner. Hours are Sunday – Thursday: 6:30 a.m. – 2 p.m., 5 – 10 p.m., Friday and Saturday: 6:30 a.m. – 2 p.m., 5 – 10:30 p.m.

Albert Bichot Wine Dinner Menu

Welcoming Cocktail

Crémant de Bourgogne Brut Reserve

Crispy veal sweetbreads, turnip and radish slaw, parsley root puree, glace de viande

Bourgogne Chardonnay Vielles Vignes 2013

Buckwheat cavatelli, escargot ragu, matsutake mushroom, pecorino

Morgon “côte du py” 2012

Loin of venison, compressed plum, sunchoke, oat risotto, preserved beet

Bourgogne pinot noir “secret de famille” 2013

Carr vally ménage cheese, parfait, pomegranate mustard seed, sorrel, clementine, walnut

Crémant de Bourgogne Brut Rosé NV

About Chef Mathew Wiltzius

Mathew Wiltzius from a young age could never pass up the chance to watch the programs “Cooking with Julia” and “Two Fat Ladies.” At the age of 12 years, he made his first gourmet meal, a tempura hotdog with liquid smoke and polenta cake, using no measurements and considerably too much liquid smoke. After his first culinary creation he knew what he wanted to do with his life. The majority of his high school years were spent working at Blackwolf Run Golf Course in Kohler, WI under Chef Paul Smitalia. He continued his training and found a mentor while working with Chef Marcel Biro, a culinary master and former personal chef for the chancellor of Germany, at “Biro” restaurant in Sheboygan, WI, Wiltzius recalls, “From cooking shows to cookbooks and even a small culinary school, Biro dreamt big and I was more than happy to be there for the experience and knowledge he was willing to share with me.” In Wiltzius’ free time he participated in ProStart; a culinary competition where he quickly advanced from winning state, to nationals, and then first place in the nation. The National Restaurant Association, Wisconsin Restaurant Association and the Governor of Wisconsin commended his team for their creativity, dedication, and passion for all things culinary. His involvement in ProStart led him to Chicago in 2005 where he attended Kendall College. While earning his culinary degree, Wiltzius also interned at the James Hotel and David Burke’s Primehouse. Growing from cook and then into Chef, Wiltzius shared, “The time and support provided by Executive Chef Rick Gresh from the James Hotel truly shaped who I am today.” After his tenure with the James Hotel, he accepted a position with Barney’s New York in Chicago at Fred’s Restaurant. Working under Jean Tippenhauer and Mark Strausmen at an Italian inspired American restaurant, he finally found the love of his life, pasta. “I love all things pasta, not so much eating it but creating it. Rolling the dough, shaping raviolis, extruding, pressing, and cutting, all of it! To this day, it is still truly a zen experience to roll out the perfect sheet of pasta,” he said. Following Fred’s, he worked under Chef Herve Cuvee at the Waldorf Astoria Chicago, a true playground and inspiration many chefs can only dream about. Formally, RIA, a two-star Michelin rated restaurant, the kitchens at the Waldorf Astoria were the perfect place for Wiltzius to hone his unique culinary style.

About Lockwood Restaurant & Bar
Located in the beautiful lobby of the historic Palmer House, a Hilton Hotel, Lockwood Restaurant & Bar is praised for its seasonally-influenced modern American cuisine featuring the freshest locally grown ingredients including items from the rooftop garden and apiary. With extensive wine and cocktail lists and the staff’s dedication to superior service, Lockwood is an unparalleled dining experience in the Loop. The award-winning restaurant is open for breakfast, lunch, afternoon tea and dinner. In addition, Lockwood also is available for private events, meetings and receptions.

About The Palmer House, a Hilton Hotel

The legendary AAA four-diamond rated hotel has been hosting visitors to the Chicago Loop for more than 140 years. Today, the Palmer House, a Hilton Hotel continues to thrive in the heart of the theatre and financial district, just steps from the Art Institute, Millennium Park and State Street shopping. A short walk away is Grant Park where summer festivals take place. Family attractions like the Chicago Children’s Museum and Navy Pier are just a quick cab ride away. The hotel features 130,000 sq. ft. of function space with more than 77 meeting rooms, seven ballrooms and two exhibition halls. Lockwood Restaurant & Bar, located just off the lobby, isopen throughout the day serving contemporary American cuisine. Small plates and classic cocktails are served in Potter’s. Balance Spa features 14 treatment rooms including hydrotherapy services for the ultimate pampering. The fitness center offers over 10,000 sq. ft. of cardio and free weight equipment, an indoor pool, whirlpool, and saunas.

Lockwood Restaurant & Bar, located within The Palmer House, a Hilton Hotel, at 17 E. Monroe, announces its Uncorked & Paired Wine Dinner Series. The first in the series is Tuesday, Dec. 15 at 7 p.m. with Nicolas Coulletnot from Albert Bichot Estates and a seasonally inspired menu from Lockwood’s Executive Chef Mathew Wiltzius. Coulletnot shares his passion and expertise on each wine’s unique story with the diners, from terroir to alchemy to glass. Pricing is $125 per person and reservations may be made by calling 312.917.3404 or on the website, lockwoodrestaurant.com. Lockwood is open for breakfast, lunch, tea and dinner. Hours are Sunday – Thursday: 6:30 a.m. – 2 p.m., 5 – 10 p.m., Friday and Saturday: 6:30 a.m. – 2 p.m., 5 – 10:30 p.m.

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