I’d like to extend my sincerest thanks to Chef Joe Randall and the Edna Lewis Foundation for letting Big Jones host a fundraising dinner this past Tuesday. I’ve written many times about Edna Lewis, including in my upcoming cookbook, and the influence she has had on me as a chef and as a human being. It was truly an honor to be in the company of such great chefs and great minds. Most of all, I’d like to thank the many wonderful people that bought tickets, came to the event, participated in the conversation, and made the evening as special as it truly was. To date, one of the days I’m most proud of as a chef.
This is the first of what I hope will be many Edna Lewis Foundation events in Chicago. We have a wealth of culinary talent here and I’m looking to do my part to make sure everyone is included at the dinner table.
The menu, what a great evening!We had a full house and a delightful mix of people who contributed to excellent conversation over the eveningChef Jennifer Booker’s beautiful cookbook on display. Of course lucky guests got to have her sign it for them!Chef Timothy Dean sears off stuffed chicken thighs, while stagier Dorian Hight looks on and learnsChef Dean on the plate up, adding hot jus to his dish on the way to the tableChef Dean’s stuffed chicken thigh with country ham, sweetbreads, and collards was stunning, and deliciousChef Jennifer Booker’s fried Mississippi catfish with southern-style hoe cake, pickled onions, and red hot pepper relish was a great start to the nightChef Booker on the plate up, with me on the assistChef Joe Randall working the room like a proBeverage service was excellent, with cocktails and pairings by Kelly Stepto-Royston of AtwoodChef Randall with John and Nancy Ross Ryan before dinnerChef Randall chats up Doctor Bruce Kraig and guestsI’m all smiles when I get to hang out with Donna Battle PierceChef Kristopher Murray, Executive director of Washburne Culinary Institute, brought a brigade of students with him, who collaborated on this gem of a dish:m pulled pork and crispy belly with Eashburne cha-cha relish and sweet potato dauphinoiseChef Dwight Evans’ dish, under construction with assist by students from WashburneChef Brian Jupiter deep in thought, it’s Game time!Chef Brian Jupiter on the plate up, with Chef Kristopher MurrayChef Evans on the plate up, demoing one for the students who will help plate for the guestsChef Evans’ Compressed oxtail was as beautiful as it was delicious. What technique!Chefs Dwight Evans, Jennifer Booker, and Timothy Dean sayin’ cheese!Chef Randall with Dwight Evans and guest, and Chef Cliff Rome, whose peach cobbler was a magnificent closer for the eveningLeft to right: Brian Jupiter, Kristopher Murray, Timothy Dean, Jennifer Booker, Dwight Evans, Cliff Rome. Major good feelings from working with these folks!
More photos are forthcoming on the foundation’s web site, plus video from the event. Here are some of our favorite shots so far.
