James Beard Award Semifinalists To Collaborate

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Sepia’s Executive Chef, Andrew Zimmerman, will welcome fellow nationally acclaimed chef from St. Louis, Gerard Craft, into his kitchen for a night of exquisite culinary collaboration. (And before you get confused, Sepia’s Andrew Zimmerman is not Travel Channel’s Andrew Zimmern, they are pictured together above.) Craft is the owner of Niche, Pastaria, Taste by Niche, and Brasserie by Niche in St. Louis. Both chefs have recently been named as semifinalists for a James Beard Award, which is a huge honor in the culinary world. They are both known for their work with Midwestern farmers and using the freshest, local ingredients they can find. So it makes sense that they come together to serve a “Modern Midwest” dinner, which will include wine pairings and a welcome cocktail reception.

This is big, I have seen chefs within the city collaborate and that’s always great, but this union comes across several hundred miles. The collaborative dinner at Private Dining by Sepia (135 North Jefferson St) is a rare opportunity to enjoy the best, seasonal products of the region prepared by two of the Midwest most respected chefs. The one-night only dinner will be held on Tuesday, March 12, 2013 at 6pm. I know, it always seems like these amazing dinners happen on a Tuesday or Thursday. Hmmm, I wonder why…but I digress, the dinner is priced at $115 and reservations can be made by calling 312-441-1920. The dishes to be featured include:

Amuse – Chef Craft

Nettle Tea, Rendered Chicken Fat

First Course – Chef Craft

Spring Garlic Soup, Raw Garlic Marshmallow, Root Vegetable Soil, Bergamot, Meyer Lemon Oil

Second Course – Chef Zimmerman

Seared Scallop, English Pea Custard, Bacon Dashi, Almond, Pea Tendrils

Third Course – Chef Craft

Pork Belly, Preserved Trout Sauce, Honey-Radish Puree, Sorrel, Hazelnut

Fourth Course – Chef Zimmerman

Wagyu “bavette,” Maitake, Cippolini, Sunchoke, Coffee, Bearnaise

Dessert – Sepia

Chocolate Marquise, Salted Caramel Sauce, Coffee-Cardamom Ice

Image Courtesy of Chicago Grubstreet

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