Feast & Imbibe

A new popup dinner venue called Feast & Imbibe is slated to open later this month. Chef D'Andre Carter (most recently of iNG and Moto) is teaming up with Heather Bublick (formerly of Moto and Tru). They are currently accepting reservations for their first dinners (Friday January 25th and Saturday January 26th). These dinners will be held in Evanston, IL and cost $75 per/person for a five course meal with beverage pairings. E-mail them at info@feastandimbibe.com for reservation requests, more information or to get on their mailing list.

There also was a recent Eater blurb about Feast & Imbibe: http://chicago.eater.com/archives/2013/ ... o-chef.php

And Feast & Imbibe recently created a Facebook page; "like" their page for even more information and updates.

These are some talented (and very nice) people and I am really excited about their new venue. I have already made reservations to attend the January 26th dinner and will report back afterwards!

Thanks for posting about Feast & Imbibe! We are very excited for our first pop up! As a longtime LTHer, I love this community and I'm so glad that we have your guys support and hope to see many of your faces at this and future dinners.

Cheers,
Heather Bublick
and
D'Andre Carter
Feast & Imbibe

I'm thinking of opening a place called Ampersand & Ampersand. It will be right next door to Consonant Vowel Consonant Vowel. I kid. Good luck on your venture.

Really excited to try this, as soon as they come to the city, cant wait to see pictures/reviews from those who have attended the Evanston dinners.

bhovsepian wrote:Really excited to try this, as soon as they come to the city, cant wait to see pictures/reviews from those who have attended the Evanston dinners.

Not to be THAT guy, but this dinner is a whopping 8 blocks or so from "the city". It is also right by a CTA stop and a Metra stop.

disagree wrote:

bhovsepian wrote:Really excited to try this, as soon as they come to the city, cant wait to see pictures/reviews from those who have attended the Evanston dinners.

Not to be THAT guy, but this dinner is a whopping 8 blocks or so from "the city". It is also right by a CTA stop and a Metra stop.

From State and Grand, where I live, without a car, it would take approximately an hour by El, not something I'm looking to do.

We understand that its hard for people in the city to travel to Evanston, especially by train! We are looking at locations to do more dinners in the city soon. Thank you for your support and your desire to try our food! It should be possible soon!

Heather Bublick
Beverage Director
Feast & Imbibe

Congrats Heather. Can't wait to see the pics and reviews

Thanks Gus! In the meantime, I just wanted to post the menu for this weekend for anyone interested.

Seared Bass
Spinach and Brie Tortellini, Cauliflower Puree, Carbonated Wild Grapefruit, Garlic Chips

Tea Smoked Octopus
Aged Pu-Ehr Tea Consommé, Abalone Mushrooms, Basil Gnocchi, Vanilla, Mint

A Study of Quail
Pan Seared Quail, Celery Root Nest, Soft Poached Quail Egg, Quail Food

Braised Short Rib
Parsnip Puree, Demi Glaze, Confit Leeks, Crispy Romaine

Breakfast
Brioche French Toast Sticks, Candied Apple Ice Cream, Peanut Butter Mousse, Maple Syrup Candied Bacon, Lemon Verbena Powdered Sugar

Have a great weekend!

Heather Bublick
And
D'Andre Carter
Feast & Imbibe

Awesome menu!!!

Very excited for the dinner!

Good luck tomorrow and we'll see you Saturday.

quail food

My wife and I had such a blast last night at Feast & Imbibe, one of the most fun fining experiences we have had in recent history. Chef D'Andre Carter prepared five outstanding courses; you could definitely see the influence of Moto and iNG on the cuisine - every course was interesting, creative, modern and delicious. Heather's wine and cocktail selections really added to the experience; the evening kicked off with a fun take on a Dark n Stormy where you were served a piece of ginger cotton candy that you could add to the cocktail to sweeten it to your liking served alongside an amuse bouche of addicting butternut squash fritters with an aioli sauce. The two ted wines served were so good we wrote down the names and hope to purchase some.

The pop up dinner was held in a nice space in Evanston with three communal tables for six; for city dwellers it is not far across the Chicago boarder and can easily be accessed via the Purple line (just a two minute walk from the Dempster stop). Heather and a former long time staff member from Moto operated as the primary servers and Chef Carter came into the dining room to present each of the five courses (plus amuse). While this was only the second night of service, the meal and service were conducted wonderfully with only occasional very minor, expected glitches. We were fortunate to have some really fun and interesting tablemates that definitely added to the experience.

Congratulations to D'Andre and Heather on such a fun, successful opening and I wish you the best of luck going forward; we cannot wait to dine with y'all again soon.

Amuse Bouche:


Seared Bass with spinach and brie tortellini, cauliflower puree, wild grapefruit and garlic chips:


Tea Smoked Octopus with abalone mushrooms, basil gnocchi, vanilla and mint. This was served wrapped up and was opened tableside to release a very pleasant smoky aroma:


A Study of Quail: While all five dishes were great, this was my favorite! Pan seared quail with an edible celery root bird's nest and a poached quail egg inside the nest; the dish was garnished with food quail eat such as corn and sunflower seeds. Beautiful presentation and tasted phenomenal! Best quail I have ever consumed.


Braised Short Rib with parsnip puree, demi glaze, confit leeks and crispy romaine. The short ribs were really tender, flavorful and cooked perfectly. Nice hearty dish to ensure even those with robust appetites leave comfortably satiated:


The title of the dessert course was "Breakfast" and featured brioche French toast, candied apple ice cream peanut butter mousse, candied bacon bits and a lemon verbena powdered sugar sprinkle:


Chef Carter presenting one of the courses to the dining room:


View into the kitchen from my seat:


Feast & Imbibe's next series of dinners are at the same location (1307 Chicago in Evanston, IL) and will feature a seven course feast with included beverage pairings on Valentine's Day and Valentine's weekend (February 14th-16th); there will be two seatiings per night (6:00pm and 8:30pm). Look them up on Facebook or e-mail them at info@FeastandImbibe.com for more information or for reservations.

sorry i had to miss this. looks like Heather and D'andre created a wonderful evening for all in attendance!

Tina, we hope you guys can join us for a dinner soon. You were definitely missed!
Gonzo, Thank you for the beautiful review.

I do want to update our current information a little bit, we have changed the seating times for Valentine's Day. There will only be one seating at 7pm.

The Menu Will Be:

Caviar
Grapefruit Chip, Cream Fraiche, Arugala

Cod
Celery Root, Leeks, Peas, Brussel Sprouts

Lobster Noodles
Maine Lobster, Coconut Bisque, Butternut Squash

Duck, Duck, Duck, Goose
Duck Breast, Duck Confit, Duck Cracklings, Foie Gras
Hon Shimeji Mushrooms, Fig, Turnip, Carrot, Berries

Rib Eye
Carrot Ginger Puree, Sesame Demi Glaze, Fingerling Potatoes, Jalapeño Foam, Cilantro

A Truffle with Truffles
Chocolate Truffle, Perigord Truffles
White Mulberries, Beet Sorbet, Cocoa Nib, Rosemary, Mint

Valentines Day Treats
Red Velvet Macaroon, Saffron Pear Caramel, White Chocolate Pop Rocks

All inclusive Tickets can be purchased at:
https://www.tablehost.com/chicago/roger ... QgskO3zc5o
You can also email us at info@feastandimbibe.com with any questions!

Hope to see you all there!

Cheers,
Heather
And
D'Andre

Gonzo70 wrote:Seared Bass with spinach and brie tortellini, cauliflower puree, wild grapefruit and garlic chips:

So how did this dish taste?

Lobster noodles? I need to try that.

gp60004 wrote:Lobster noodles? I need to try that.

Thanks Gus. Hopefully, I'll be able to bring you over a few.

Cheers,
Heather

Full Disclosure: I use to help Gus out at Wiener and Still Champion, when I was in culinary school and while I was still an intern at Moto. We are still very good friends and I will probably bring him a noodle or two. Additionally, the Valentine's Day meal will be around the corner from his restaurant. And he's the one that originally introduced me to LTH

kanin wrote:

Gonzo70 wrote:Seared Bass with spinach and brie tortellini, cauliflower puree, wild grapefruit and garlic chips:

So how did this dish taste?

I would like to know what wild grapefruit is.

Evil Ronnie wrote:I would like to know what wild grapefruit is.

Several working conjectures:
(1) Sourced from overgrown backyards in Florida properties abandoned after mortgage defaults.
(2) Sourced from rogue orchards in the Everglades cultivated using organic swamp viticulture.
(3) Sourced from isolated groves in the Midwest planted by a delusional character named Johnny Grapefruitseed.

Evil Ronnie wrote:I would like to know what wild grapefruit is.

According to Flickr, it may actually be a grapefruit that grows wild in the jungle. According to Amazon, it's arguably the worlds greatest band name.

TomInSkokie wrote:(3) Sourced from isolated groves in the Midwest planted by a delusional character named Johnny Grapefruitseed.

Apparently his real name was Count Odette Phillipe

Purdue University wrote:...it was from the nearby Bahama Islands in 1823 that Count Odette Phillipe took grapefruit seeds to Safety Harbor near Tampa, Florida. When the seedlings fruited, their seeds were distributed around the neighborhood.

(ok, ok, not the midwest, but still...)

-Dan

Just had a last minute cancellation for this evening. If anyone is looking for last minute plans, we have 1 2 top available. $100 7 course tasting, $50 beverage pairings. All inclusive with tax and tip comes to 195. Email info@feastandimbibe.com, if interested.

Thanks for all your support!

Heather22 wrote:Just had a last minute cancellation for this evening. If anyone is looking for last minute plans, we have 1 2 top available. $100 7 course tasting, $50 beverage pairings. All inclusive with tax and tip comes to 195. Email info@feastandimbibe.com, if interested.

Thanks for all your support!

Never really had reason to notice this before (thanks twitter, etc.) but I'd like to be documenting the reasons behind all of the restaurant cancellations I've seen come through my feed for today (El Ideas, Longman & Eagle, among many)--probably make for an interesting story...or maybe lyrics for a good country music song

Probably the same reason as so many on cancellations on NYE. Rude customers booking 4 or 5 reservations then picking one and cancelling the rest.

JLenart wrote:Probably the same reason as so many on cancellations on NYE. Rude customers booking 4 or 5 reservations then picking one and cancelling the rest.

Damn, that's unromantic--I was hoping for juicy break-up stories!

JLenart wrote:Probably the same reason as so many on cancellations on NYE. Rude customers booking 4 or 5 reservations then picking one and cancelling the rest.

That's why I have no problem giving a credit card to hold a reservation and having the restaurant charge for last minute cancelations.

thanks to a friday cancellation, my husband and I were able to check out the Valentine's dinner and had a really great time! it was 7 courses, with pairings. the menu differed slightly with the one last night. it was held at the Company space in Evanston, and we sat with another couple that we met that evening. though i took snaps with my phone of each course, the photos are not good, so i will only post a few and provide a link to view the album in photobucket. i am hoping our table mates, Mark and Nancy, do a post, as Mark had a really nice camera! the kitchen there has a window so you can see the action, and we sat at the table next to that window, and could watch Chef Carter do his thing. he and Heather presented every dish together, and afterward answered any questions. i had known Heather previously from Moto & have eaten Chef Carter's creations at ING, so i knew i was in for a great meal.


i cannot pick a favorite, as they were all stellar. i am no fan of grapefruit,but if you dehydrate it to make it a chip, top it with caviar and creme fraiche, i am in love with it! seriously good. the rib eye course was so delicious, my husband asked if it was cooked sous vide, it surprisingly wasn't. it was from Strube farms in Texas, and wow was it tender. the lobster noodle course was paired with a fun cocktail made from Few gin, and also a second pour of chardonnay. i am a dessert lover, and i absolutely loved the Truffle with Truffles ending. it was a chocolate truffle mousse with a generous shaving of Perigord truffle all over the top.


we would love to return for another dinner with Feast & Imbibe in the near future. really like what they are doing, you can meet new people, and it's a fun alternative to a stuffy dining atmosphere. Great job Heather and D'andre!!


Photobucket link is acting kinda crazy, the thumbnails aren't correct on some, but here it is if you want to see the rest:
http://s14.beta.photobucket.com/user/do ... d%20imbibe

I had the privilege of recently attending an underground dinner at Feast & Imbibe. This was held at a different location than the first two dinners (still in Evanston) and was limited to eight people. What is really impressive is they have now held three events in just a few weeks and had virtually completely different menus for each (the recent meal had just one repeat of a popular dessert at their last event). Chef D'Andre Carter has been cooking up some really creative food that tastes amazing; I have attended two dinners now and have loved every single bite of food. Heather has selected some excellent wines that have enhanced the meal and the events have such a warm, friendly vibe. The food has broad appeal; it is approachable enough for those without adventurous palates but creative enough to intrigue those with more sophisticated food tastes. Last I heard they had a few seats left for the remaining dinners they currently have scheduled (see the Feast & Imbibe Facebook page for details).

A couple of shots of the recent meal starting with my favorite course of the night. The entree was a whimsical play on surf and turf and also playful in that it mimicked a breakfast dish. Ribeye was initially prepared sous vide, but Chef Carter subsequently prepared it so that it had a nice crisp exterior. One piece was topped with a quail egg and on the side was some really tasty gritz topped with what looked like tater tots, but were actually made from shrimp:


The dessert course was really intriguing and while I was a bit skeptical of how it would taste based on the ingredients, everything came together beautifully and it tasted amazing and was unlike any dessert I have ever consumed. There was beet sorbet (that lacked sweetness when tasted individually) but there were a couple preparations of marshmallow that when consumed with the sorbet created a wonderful combination. There was also a chocolate truffle mousse and a very generous quantity of shaved perigord truffles that also mixed together surprisingly well:


Other courses on the night included black cod, duck with an apple foam and a ginger broth, and a fun palate cleanser that included carbonated grapes, celery jelly and peanuts. I really look forward to seeing what Feast & Imbibe comes up with next and will definitely be a regular!

Really excited to try this, as soon as they come to the city

We Finally Are Doing a PopUP in the City!!!

We will be popping up at Jam in Logan Square for three days! April 12th, 13th and 14th
We love Jam and are so excited to be partnering with them and Chef Mauro

We are taking reservations for Friday April 12th from 7pm-9pm, Saturday April 13th 6pm-9pm, Sunday April 14th 6pm-9pm

The Menu:
Blood Orange
Trout Roe, Celery, Meyer Lemon, Mascarpone

Striped Bass
Lamian, ginger, Lemongrass, Seasonal Vegetables

Lamb Belly
Butternut Squash, Tahini, Sumac, Eggplant, Date

Truffle Truffle
Rosemary, Chocolate, Truffle, Beet

$75: 4 courses, tax and tip
$95: 4 courses, beverage pairings, tax and tip
Jam will have a cash bar

Tickets can be purchased here: https://www.tablehost.com/chicago/logan ... T92JO0YgyF
or by emailing us at info@feastandimbibe.com

We hope to be able to see you all there!

Cheers and thanks for all the support!

Just to let anyone know that may be interested. We have four last minute underground seats in Evanston available for this Wednesday Evening. $95 includes 6 courses, pairings, tax and tip!

You can email for reservations or underground tickets at info@feastandimbibe.com
Just let us know how many seats you are interested in and any food allergies or dietary restrictions.


Cheers,
Heather
And
D'Andre

Heather, I LOVE the menus, and am dying to try your dinners - but I don't eat meat (inc. poultry) or shellfish. On a blurb for the event at Jam, it notes that you can accommodate dietary restrictions, but can you really do a substitute for an entire entree?? I don't want to be "that guy". . .