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Let Us Not Cook For You: A 5 course Raw Feast

Name: Let Us Not Cook For You: A 5 course Raw Feast
Start: 2016-09-09T19:00:00+00:00
End: 2016-09-09T21:00:00+00:00
Location: Humboldt House

September 9, 2016 @ 7:00 pm - 9:00 pm

$45

picklejam

Is it too warm for you to stand over a stove lately cooking a hot meal?
We couldn’t agree more! Summer in Chicago is the time to utilize the bounty of excellent produce we have available to us, for a short time only.
Using the sun, fermentation, quick pickling, aerating, and curing, we’ll transform fresh parsnips, apples, bell peppers, haricot verts, porcini, and black summer truffles into an elegant raw feast.
There may be a couple of surprises too… if you are interested in coming, click here.

See you then!

Menu

Endive Crudites

Belgian endives filled with cultured macadamia cheese, diced breakfast radish, and herbs.

Little Gem Lettuce Caesar

Little Gem lettuces, koji-cured carrots, pickled green peppercorn Caesar dressing, and cold-smoked sesame pine nut crackers.

Parsnip, Apple, and Walnut Soup

A chilled parsnip and apple soup with grapes, almond cream, greens, and aromatics.

Truffled Daikon Rolls

Marinated daikon sheets filled with julienned pickled carrots, slivered haricot vert, summer squash, miso-cured cashew cheese, and daikon sprouts. Served with a fermented pepper sauce, a fresh herb sauce, and topped with porcini oil and freshly shaved black summer truffle.

Sun-baked Peach Parfait

Fresh peaches lightly baked in the sun to concentrate the flavors and sugars. Served in a parfait with fresh blackberries, a whipped cashew foam, mint, and a hazelnut-date crust.

picklejam