GARFIELD PARK — The group behind some of Chicago's hottest restaurants including Longman & Eagle, Lost Lake and Parson's Chicken & Fish is launching a warehouse dinner series.
The Land & Sea Dept. is hosting the first dinner of the series Thursday with Jonathan Meyer & Gui Jaroschy of Broken Shaker.
The 50-person dinners will be held in Land & Sea's Garfield Park studio space, 3124 W. Carroll Ave.
The From Good Stock dinner series will bring in chefs from Chicago and around the country to create menus based on personal passions and seasonal whims, according to Land & Sea.
There will also be art, music or design components to the suppers.
Chicago-based ceramicist Leah Ball will be creating serving and dining pieces for Thursday's event and Berlin-based artist Marius Glauer will be showing some of his work.
Tickets to the dinners, which include drinks, are $100 per person.
The second night of the series is set for Nov. 13 with Katrina Zito of St. Anselm in Brooklyn and Andrew Algren of Cherry Circle.
The third dinner will be held Nov. 13 with Joe Muench of Maxie’s in Milwaukee.
The menu for the first event of the series:
First Course
Porcini and Sherry Bisque. Chervil.
Spring Cocktail:
Parsley and Piloncillo Vinegar. Walnut Bitters. Calvados. Cremant.
Second Course
Scallop. Squash. Fermented Brussel Leaf. Pepitas.
Summer Cocktail:
Calendula Flower Tea. Passion Fruit. Light and Dark Rum. Fresh Citrus. Home Made Falernum.
Third Course
Beef Cheek. Sunchoke. Chard. Grape. Pickles Turnip. Pickled Mustard Seed.
Fall Cocktail:
Overproof Rye Whisky. Malbec. Dry Spice Reduction. Fresh Lemon.
4th Course
Roquefort Ice Cream. Mulled Wine Poached Pear. Streusel. Walnut.
Winter Cocktail:
Barrel Aged Dry and Ambrato Vermouth. Fino Sherry. Orange and Aromatic Bitters.
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