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A modern fine-dining establishment bringing respect for local ingredients with the innovations of the modern culinary world.

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July 18, 2011

'Young Lions' Friends of Beard Dinner; Sunday, October 16th, 2011

Celebrate. Nurture. Preserve. The three tenets of the James Beard Foundation.

Blackbird invites you to celebrate this credo with us Sunday, October 16 at the ‘Young Lions’ Friends of Beard Dinner, a six-course meal collectively crafted by some of the country’s most notable, budding young chefs.

Sponsored by the James Beard Foundation, the evening highlights the culinary strengths of individuals nurtured by several of Chicago’s acclaimed establishments, and their thriving talents have now catapulted them to head their own kitchens in esteemed restaurants across the country. Guest chefs include:

Karen and John Shields
Town House; Chilhowie, VA

Sean Brock
McCrady’s, Husk; Charleston, SC

Jordan Kahn
Red Medicine; Beverly Hills, CA

David Posey and Bryce Caron
Blackbird; Chicago, IL

Host Chef: Paul Kahan
Co-Hosts: Donald J. Madia, Rick V. Diarmit & Eduard Seitan.

While together these chefs work to preserve culinary foundations, it’s their unique perspectives and techniques focusing on super-seasonal, local cuisine that serve as building blocks for the future. The opportunity to have them back in Chicago, under one roof, crafting one meal, well, that speaks for itself.

The evening’s itinerary:
5pm: Cocktails at the Publican, 837 W. Fulton Mkt
6:30pm: Seated dinner at Blackbird, 619 W. Randolph
Tickets: $175 members, $200 public
For tickets and reservations, call 312.715.0708

The Menu:
first: uni with damson dashi, sheep’s milk and marigold

second: dungeness crab seasoned with brown butter and butter milk, onions, chestnut, lime

third: “Rowan leaves around a hole, made on a sunny day in the shade, Yorkshire Sculpture Park, West Bretton, October 25, 1987 by Andy Goldsworthy.”

fourth: charred strip loin with sunchokes, fried lentils, smoked olives and licorice cream

fifth: toasted farro pudding, wild roots and cantaloupe cream

sixth: steamed black walnut financier with huckleberries, PK’s lovage, burned white chocolate and cocoa nib ice cream

Back

619 West Randolph
Chicago, IL 60661

312.715.0708

lunch
m-f 11:30-2:00

dinner
sun-th 5:00-10:00
f-sat 5:00-11:00

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