It is truly a rare and very special occasion when I am recommend attending a dinner at another restaurant in writing, on my own blog. In fact, this might be the very first time. It’s also a rare and very special occasion when that dinner involves six chefs I have watched and admired from a distance (that is, locked up in my own kitchen) for their cooking. The life of a chef is lived largely behind closed doors. When we venture out into the public, it’s likely we are scouring a farmer’s market or ethnic food store for that one obscure ingredient that will throw the dish we’re working on over the top.
Wednesday, six other chefs and I get together in one kitchen at Kith & Kin to create what I think will be one of the most memorable dinners of the year. Each one of these chefs is worth the trip. Seven chefs make it a bargain.
The inspiration for this dinner is the wild Nunavit arctic char, a most majestic fish brought to you by Supreme Lobster and Carl Galvan, fishmonger to many of Chicago’s greatest chefs. I will say that this fish lives up to the lineup of chefs and it is an honor to be called upon to offer a preparation of Nunavit arctic char for this dinner. With 20 years of cuisine under my belt, I say without a doubt that this is the most special fish you could eat anywhere in this country this coming Wednesday. Yes, it’s that good, fromÂ the most pristine waters on earth, trap-caught in the morning and on your plate for dinner.Â Call 773-472-7070 for reservations. It will sell out, get in now!
Nunavut Wild Char Dinner
Wednesday August 25, 2010
$100 per person, $180 for two
Tastes from Our Restaurants
Kith and Kin
Longman and Eagle
pickled tomato mayonnaise, wood-grilled sweet peppers, salted candy onions, corn cracker
Paul Virant, Vie
Heirloom Benne & Carolina Gold Rice Salad, Flavors of Summer
Paul Fehribach, Big Jones
Crispy Veal Breast, Ragout of Green Acres Farm Cucumbers, Marinated Onions, Taziki Sauce
Ryan Poli, Perennial
pickled spigairello, local melon
Chris Pandel, The Bristol
Seared on one side
Cedar, Porcini, spinach, Razor Clams and Sorrel
Andrew Brochu and David Carrier, kith and kin
summer truffle- potato gnocchi , lobster mushrooms, fava beans, red wine foie gras emulsion.
Jared Wentworth, Longman and Eagle
Ryanne Carrier, WOdC