From: Elizabeth Berger Associates, L.L.C.
Published: Tue Jun 21 2005

CHICAGO (June 2005)—Calling all Chile Heads! MAS, located in the heart of Wicker Park at 1670 W. Division, heats things up this August with "Chile Picante," a Red Hot festival highlighting over 10 varieties of peppers, scheduled for Monday, August 22nd – Sunday, August 28th. Through the week, pepper aficionados will enjoy sampling a variety of food and beverage specials from both a festival degustation menu and daily a la carte specials highlighting dishes in every menu category, plus related entertainment and educational programs all designed to kick up the heat!

MAS captures the true soul of Latin culture in a contemporary environment. With its own unique style of "Nuevo Latino" cuisine developed by Executive Chef John Manion, MAS radiates with the authentic flair and flavor of the Latin landscape. At once embraced by the restaurant’s thriving energy, guests enjoy an unparalleled experience filled with upbeat music, knowledgeable staff, stellar service and an extensive menu melding the mosaic tastes of our neighbors to the South.

"Chile Picante" Food and Beverage Specials

Under the culinary direction of Executive Chef John Manion, guests of the week-long "Chile Picante" festival will enjoy a daily-changing series of red hot specials, including such items as Red Snapper and Shrimp Ceviche with Papaya, Habanero and Yerba Buena Mojo ($10); Seared Foie Gras with Pineapple-Poblano Salsa and Chocolate-Ancho Sauce ($12); Guajillo Braised Suckling Pig Tamales with Lime Crema and Cotija Cheese ($9); and Homemade Jalapeno "Boletas" with George Rasmussen’s fresh Ricotta ($9).

For the true chile head, not-to-be-missed is the five-course "Chile Picante" degustation menu, which begins with Gazpacho with Smoked Tomato-Pimenton Sorbet paired with Txakoli, a Spanish wine from the Rabako Txakoli region; Blue Marlin and Scallop Ceviche with Smoked Serrano Mojo paired with a Mas Margarita); Five Chile Spiced Pork Ribs with Jalapeno Slaw paired with Albarino, a Spanish white varietal; Gunthorp Farms Pasilla Negra rubbed Pork Loin Chops with Garlic Mashed Potatoes, Sugar Snap Peas and Guajillo-Queso Fresco Pico de Gallo paired with Moza Boch, a Guatemalan beer; and Horachata Float with Chocolate-Ancho Gelato paired with a Brazilian Martini (Kahlua, cachasa, iced coffee and sugar cane). This menu is priced at $50 per person, including tax (plus gratuity).
Adding even more fuel to the fire are such "Chile Picante" drink specials as Jala-Rita, a margarita made with Roasted Jalapeno infused Tequila; El Chupa Cabra, a bloody maria; and Mango Habenero Batida, made with cashasa, mango and lime. All drinks containing tequila can also be made with the Roasted Jalapeno infused Tequila. For a refreshing non-alcoholic drink, try La Vaca, featuring cherry Habenero sorbet served with Guarana, which is a soda indigenous to Brazil.

Additional festival specials include:

· Wine University
· "Chile Picante" Cooking Class
· Chile Eating Contest

About Chiles

Why do people love Chiles? Chiles contain a chemical called Capsaicin, which irritates a person’s trigeminal cells when digested. When your body’s nerves feel the pain induced by the chemical in these cells, they immediately start to transmit pain messages to the brain. Your brain receives these signals and responds by automatically releasing endorphins. These endorphins kick in and act as a painkiller and at the same time, create a temporary feeling of euphoria, giving the Chile pepper eater a natural high.

MAS is pleased to continue its "Wine University" program, a series of semi-comprehensive wine classes covering wines and spirits from all over the world. Limited to 30 people, these intimate classes include a five-course dinner featuring complementary food and wine pairings, plus printed materials covering the topics discussed. Classes, priced at $50 per person (including tax), are held the last Thursday of every month, beginning at 7:30 p.m., at the restaurant.

MAS is open for dinner Monday through Thursday, 5:30 to 10:30 p.m.; Friday and Saturday,
5:30 to 11:30 p.m.; and Sunday, 5:30 to 10 p.m. Brunch is served Sunday, from 10 a.m. to 2 p.m. Private party space is available and valet parking is offered nightly. To make reservations, please call 773.276.8700; for information, visit

Company: Elizabeth Berger Associates, L.L.C.
Contact Name: Rebecca Kussmann/Laura Windt
Contact Email:
Contact Phone: 312.397.8441/312.397.8448

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