Hi!

Thanks for your interest in our dinner this weekend at Jam! We absolutely can accommodate vegetarians! We've even had vegans fine with us! It's not problem! We generally ask for 24 hrs, we could not tonight but could on Saturday or Sunday!

Hope to see you at a dinner soon!

Thanks for your support!

Heather

Thanks for the quick reply! At this point, it won't be this weekend, but we'll join you some time soon for sure.

No problem! We look forward to having you join us! If you PM your email address, I can add it to our email list so you can be updated regarding future underground and popup dates!

Cheers!

I had the pleasure of dining with Feast & Imbibe tonight at D'Andre and Heather unveiled their summer menu. Overall I was thrilled with the meal and I know it's only going to get better over the course of the next two months. Definitely encourage folks to make a reservation if you haven't had a chance to check it out yet.



Pistachio polenta sourdough, French country and whole wheat breads from Hewn, which just opened next door. All three were fantastic, but the pistachio polenta was my favorite.



Green tomato gazpacho, almonds, cherry tomatoes, avocado, cucumbers, olive oil and citrus; paired with champagne. Refreshing, tangy and flavorful, a great start to the meal



Ono ceviche, jalapeño, lime, white sturgeon caviar, gooseberries, coconut water, tapioca starch chip, pineapple and green cardamom sauce; paired with Few spirits gin, coconut water, lime, simple syrup cocktail;



Huitlacoche panna cotta, shaved Italian summer truffle, cream cheese ice cream, freeze dried popcorn, garbanzo beans and corn kernels; paired with a Rosé;

I really enjoyed every course of this meal but this was the most memorable and most adventurous – a home run. The huitlacoche is so strong on its own, but if you get a bit of ice cream and panna cotta in each bite, it's a match made in heaven.



Duck confit, oyster mushrooms duxelles, mushroom purée, bread crumbs with rosemary and sage, micro red amaranth and micro mustard; paired with Annick Chardonnay and Sauvignon blanc blend



Lemongrass glazed pork belly, carrot ginger purée, pan seared pattypan squash, breakfast radish; paired with a Grenache, my favorite pairing of the evening.




Lychee gelée intermezzo, fresh blueberries, strawberries and cherries, watermelon foam;

This reminded me of a more elegant fine dining version of the Chinese/Taiwanese lychee jelly snacks I used to eat as a kid before my mom banned me from eating them because apparently kids were choking on them.



Ginger cookie crumble, cinnamon soft serve, root beer glaze, fresh peaches, roasted peanuts, served with Sprecher's hard root beer;

Really soft soft serve, but excellent flavors. The peach and roasted peanuts were a great addition.



Mignardise - a chocolate truffle with liquid Krispy Kreme soymilk center and coffee extract;

I could have easily eaten several more of these. Just fantastic!

I just wanted to post that we're returning to Jam, in Logan Square, on October 6th for a special one night only dinner.

D'Andre will be joined by two other chefs in the kitchen, each producing two courses (or three if you're interested in the communal chefs table).

The two chefs will be Richie Farina (chef de cuisine at Moto and top chef season 9 contestant) and Claire Crenshaw (executive pastry chef at Moto, formerly of tru and quince).

It's going to be an exciting night filled with friends, good food and a lot of fun!

Hope to see some of you there!

As a patron and now friend of Heather and D'Andre, I will tell you that anyone who has the chance to do a Feast & Imbibe dinner should jump at the opportunity. It's absolutely delicious food, and the experience is so great that it turns a nontraditional setting (not a restaurant!) into a total fine dining experience. Not white tablecloth fine dining - but delicious, fun, casual fine dining. The kind you want to invite your family and friends over to experience.

I think that every step that is required to put out a great dish in a restaurant, along with great pairings and great service and conversation is looked after in their experience. This is an excellent experience commensurate with any other great tasting menu experience in the city.

I find that D'Andre has an identifiable style of cooking. I have enjoyed three or four of his meals now and there is definite change, seasonality, and spontaneity in ingredients, but the flavors are mostly just so classic, hearty, and delicious - and sometimes absolutely decadent. He is very much himself in his cooking, and it shows. Heather is an excellent host & beverage director and balances both quite well. Great pairings as well as cocktails, and great conversation while managing the table. Not sure how they do what they do with just 2-3 people (sometimes D'Andre has help in the kitchen), but I'm not complaining!

Heather and D'Andre recently did Christmas Dinner for my family and I (in our own home!) and here is the menu:

Grapefruit Chip
Creme Fraiche, Caviar, Arugula

Celery Root Soup
Potato Foam, Gingerbread, Apple

Scallop
Sweet Potato, Gnocchi, Chestnut,
Cranberry Vinaigrette.

Duck Confit
Fresh Pasta, Foie Gras Cream Sauce,
Burgundy Truffle

Venison
Roasted Sunchoke Mash, Gravy,
Mushrooms, bacon shallot crumble.

Citrus Snowman
Pomegranate Granita, Black Lava Salt

Apple Pie
Egg Nog Ice Cream, Oats

S'more Bomb
Graham, Marshmallow

Thanks for reading,
-Royal

Out of curiosity, wondering how an exec sous chef differs from a sous chef?