Catalan-inspired restaurant will host dinner prepared by award-winning chefs to benefit the James Beard Foundation on Wednesday, November 9
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Experience the distinctive neighborhoods of Chicago through flavorful ethnic cuisines! On Wednesday, November 9 at 6 p.m., Mercat a la Planxa (638 S. Michigan Ave.) will host the Celebrity Chef Tour reception and dinner to benefit the James Beard Foundation.
Mercat Chef de Cuisine Cory Morris will host Executive Chef Jonathan Beatty of DaVanti Enoteca, Pastry Chef Ben Roche of Moto Restaurant, and Executive Chef Dirk Flanigan of The Gage for an evening of passed hors d’oeuvres and a seven-course tasting menu, each course highlighting a Chicago neighborhood. Mixologist Mike Ryan of Sable Kitchen and Bar will complement each course with a cocktail or fine wine.
The evening will commence with a cocktail reception and passed canapés at 6 p.m., followed by a seated dinner. The cost to attend is $125 per person, including tax and gratuity.
The “Chicago Neighborhood” themed dinner includes: |
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Passed Hors d’oeuvres Pizza con salsiccia d’agnello e Cavolo Nero Housemade lamb sausage with black kale, Calabrian chile tomato sauce, and hand-pulled mozzarella Chicken Liver Chicago-Style Dog Housemade mustard, dehydrated nitro green onion and poppyseed gremolta, confit tomato, and cucumber blossom
Tasting Menu Little Italy, Chef Jonathan Beatty Warm salad of roasted farro, butternut squash, whipped goat cheese, apple cider vinaigrette and watercress Logan Square, Chef Jonathan Beatty Braised oxtail and foie gras “little purses,” saba, fermented garlic, and pickled chanterelles Lincoln Square, Chef Dirk Flanigan Duck sausage, black cabbage, nutmeg, mustard spaetzle, walnut emulsion, and duck jus Bridgeport, Chef Dirk Flanigan House smoked haddock cake, caviar, lemon, mustard, and crème fraîche South Side, Chef Cory Morris Fried quail, roasted grape, braised escarole, and goat cheese polenta Stock Yards, Chef Cory Morris Wagyu bauvette, smoked cipollini onion, smashed parsnips, and pickled asparagus Wicker Park, Chef Ben Roche Campfire s’more bomb with dark chocolate, graham cracker, and burnt marshmallow Uptown, Chef Ben Roche “Egg drop” of lemongrass, kaffir lime and mango, jasmine rice froth, caramelized soy sauce ice cream, and banana mint |