It was Chef Week here in Chicago and we had a nice turnout all week for lunch and dinner. Spring has sprung on the calendar but not necessarily outside every day. We are beginning some menu changes and looking forward the warming of the weather to see some of our local products. Alaskan Halibut went on the menu today paired with artichokes, spring garlic, and preserved lemon vinaigrette. We brought in some green beans from Living Water Farms and are featuring them in a salad with some fresh ricotta cheese, spring onions and piquillo peppers.
On the thirteenth of April we are doing a dinner with Michelle Dietzler of Dietzler Farms. Lots of great beef from her farm, and we have some fun dishes on the menu that evening. It begins with a reception and follows with a four course dinner for sixty five dollars per person inclusive of tax and gratuity. I am excited to be doing the dinner and excited to have Michelle here for it.
The new schedule for the Outstanding in the Field dinners is out and we are doing a dinner with Growing Power Farms in Grant Park on Wednesday August fourth. We are very happy to be working with Outstanding in the Field again this year.
Tomorrow the shade sail goes up on the patio and Tuesday the furniture comes out. And yes, I am optimistic!!
