Alpine Inspired Dinner Series

Table, Donkey and Stick in Chicago

This was our first-ever collaboration with Table, Donkey and Stick. BUT, it was not our first event with Executive Chef Justin Moser, as he was in the kitchen as Sous Chef at our Salero Dinner Series a few months back; that's a first! However, this time around Chef Moser was the star of the show, as he just recently took over as Exec Chef at Table, Donkey and Stick, and he was eager to share his vision for the restaurant with us. Based on attendee feedback, it's safe to say that Chef Moser was more than ready for the limelight! Below are the 3 top courses from each day as rated by attendees on their feedback cards:

 

DAY 1

1st Place: Fried Perch - with crab fat, smoked potato, and green garlic pesto

2nd Place: Chicken Croquette - with pickled beets, deviled egg, and fried chicken jus

3rd Place: Rhubarb Gateau - with strawberries, black pepper crumb, and basil

 

DAY 2

1st Place: Rhubarb Gateau - with strawberries, black pepper crumb, and basil

2nd Place: Fried Perch - with crab fat, smoked potato, and green garlic pesto

3rd Place: Grilled Pork Belly - with fermented ramps and schnitzel purée