LOGAN SQUARE — The cooks at pasta and vegetable-focused restaurant Daisies are teaming up with acclaimed Indian chefs for a special dinner the second week of September.
Set for Sept. 11, the Indian-inspired dinner, dubbed "Desi at Daisies," is three courses. Patrons can expect dishes like tandoori scallops, puri pops with dal, lamb shoulder confit and more.
Joe Frillman and David Chapman of Daisies, 2523 N. Milwaukee Ave., will be cooking with Rupum Bhagat of Dum in San Francisco, Pushkar Marathe and Andrew Zimmerman of Sepia, Marisa Paolillo of Mango Pickle and Zeeshan Shah and Yoshi Yamada of Bombay Breakdown.
Keith Whitten, general manager and wine director at Daisies, will curate full-pour wine parings.
The courses are as follows:
Kale Chaat (“Tandoori” scallop, tamarind, yogurt, pickled onion, mumbai trail mix)
Puri Pops with Dal (tamarind, cilantro chutney, sprouted mung beans, peanuts, smoked paneer)
Stuffed Eggplant Kuzhambu (summer squash, tomato, curry leaves, fresh coconut, dosai waffle)
Stone Bass in Molee (fried bitter melon, curry leaf oil)
Diamond Lamb Shoulder Confit (Achaar aioli, puffed rice, cilantro)
Green Cardamom Semifreddo (blueberry preserves, lemon saffron curd, pistachio, crispy rice)
Tickets cost $55 each ($25 more for wine pairings) and can be bought online here.
