Chef Michael Crouch is peeling back the onion for this one-time experience held at the Bourbon Barrel Foods, Monogram Kitchen Studio. 

Arrive 6:30 pm | Dinner 7:00 pm

Layer One –– Fromage Profiterole – Port Wine Onion Marmalade – Shaved Serrano Ham

Layer Two –– French Onion Soup – Cave Aged Gruyere – Crostini – Red Onion Crumb

Layer Three –– Restaurant Le Beaujolais' Onion/Smoked Bacon Tart

Layer Four –– 72 Hour Sous Vide Boneless Beef Short Rib – Braised Leeks-Onion/Cider Jus

Layer Five –– Bitter Sweet Chocolate Glazed Chocolate Tart – Chrispy Shallot-Shallot Powder

Seasoned with Bourbon Barrel Foods