Studiofeast Chicago / Aug 28 + 29 / NY Supperclub in Chicago

Hello Chicago!

Studiofeast, a NYC based supperclub, is coming to Chicago this weekend, August 28 & 29. We are holding an 11 course feast each night in Ravenswood featuring classic dishes from our NYC dinners as well as a few new ones we've been working on.

The menu will use local ingredients from Chicago-area Greenmarkets and we are teaming up with Nice Cream, a local Chicago creamery, who is creating custom Ice Cream and Sorbet for us.

We're really excited and humbled to be able to come cook in such a great food city. Take a look at our menu details below, and I hope you can make it!

To learn more about Studiofeast and the dining events that we've held in NYC, visit our website http://studiofeast.com

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STUDIOFEAST: CHICAGO


Friday, August 28 / 9:00pm - Register - http://sfchi28.eventbrite.com/
Saturday, August 29 / 8:00pm - Register - http://sfchi28.eventbrite.com/

Studiofeast is coming to Chicago with an 11 course feast of new dishes as well as past Studiofeast classics. We also have the pleasure of teaming up with local Chicago creamery, Nice Cream, who are creating some custom flavors just for this menu.

Since February 2007, when we first roasted a whole pig inside of a small Manhattan studio apartment, we've been practicing and sharing our brand of culinary hedonism and calling it Studiofeast.

To date, we've been having great fun playing inside of the New York City limits: Brooklyn, Manhattan, and Queens, to be precise. But we can't wait to head into the Midwest to rock out with some Chicagoans over the following menu:

THE MENU

Snack
Assortment of Fry Puffed Cheeses

Raw Amuse
Sashimi / Yuzu Kosho / Brown Butter

Starter
Watermelon / Tomato / Feta / Basil Sorbet, by Nice Cream

Salad
Grilled Romaine / Pecorino / Homemade Vinegar

Soup
Chilled Sweet Corn / Whitefish / Chili Pepper

Offal
Beef Tongue / Parsley Salad / Cornichon

Sorbet
Mango / Chili Powder / Lime, by Nice Cream

Three Course Main: "Three Bellies"

Belly Course #1:
Slow Cooked Veal Breast
White Bean / Fontina

Belly Course #2:
Kakuni Japanese Pork Belly
Grits / Mustard

Belly Course #3:
24 Hr Lamb Belly
Tzatziki / Candied Pistachio

Dessert
Peach / Mereingue / Blueberry Vanilla, by Nice Cream

The event will be $115/pp which includes a sparkling wine and two wines paired with dinner. To register, visit these links for Friday and Saturday:

Friday, August 28 / 9:00pm - Register - http://sfchi28.eventbrite.com/
Saturday, August 29 / 8:00pm - Register - http://sfchi28.eventbrite.com/

You will be notified of exact location 24 hrs before the event. Sorry, no substitutions available.