An unforgettable meal is one of life's greatest gifts. Join us at our wandering dinner table and experience dishes that highlight the best of the season, prepared with ingredients raised by our favorite local farmers and producers.
Jan 8, 2010
Valentine's Day 2010
We've assembled a very special dinner series in one of Chicago's most beautiful places. Built in 1878 from red brick and Joliet limestone, this space now houses an art gallery.
We're planning a few delicious nights with live performances by some great local artists. The North Wall of the gallery has been designated a mural site. Paints and brushes will be provided.
It's all about Love, Pork, and Hearts. This meal will be perfect with either a beer or wine pairing of ... Read More
Jan 2, 2010
December in Chicago marks the end of the Harvest season. During Thanksgiving we ate everything in sight. You can't deny it anymore, winter is coming.
It takes some planning and creativity to plan a 200 mile dinner in December, but I accepted the challenge with gusto and reached out to some farmers to put together the final meal of the year.
From Vicki at Genesis Growers, I sourced the majority of the produce including cabbage, carrots, watermelon radish, beets, lettuce, and brussel sprouts. I ... Read More
Dec 20, 2009
Pear polenta cake, blueberry custard on crème anglais
Ingredients
For the Cake:
3 cups all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups beet sugar
6 eggs
2-1/2 cups whole milk
3 tablespoons apple cider vinegar
For the Poached Pears:
4 Red Anjou pears
2 cups sugar
2 cups water
2 star anise pods
2 cinnamon sticks
For the crème anglaise:
1 cup whole milk
3 egg yolks
1/4 cup beet sugar
For the blueberry custard:
2 quarts whole milk
1 cup beet sugar
1 teaspoon salt
12 egg ... Read More
Nov 13, 2009
This dinner is part of the Clandestino Artist Dinner Series. This series was developed by Curator Vicki Fowler. We spend an evening with a local artist in their space, and enjoy a collaborative and delicious meal using local ingredients.
On Friday the 13th, we served our labor intensive menu at the home studio of artists Sarah and Joseph Belknap in Cicero. We used acorn squash from the Belknap's backyard garden.
Their work relies heavily on collaboration and on performing labor and using labor as ... Read More
