To take your mind off this dismally depressing primary season, join Purple Asparagus for good food and family fun at May Street Market on Tsunami Tuesday. For our inaugural Project Dine Out, Chef/owner Alex Cheswick will prepare a 4-course dinner celebrating the flavors of the season. As an added treat, special guest Olivia Gerasole of Spatulatta makes a personal appearance to demonstrate a recipe from her new cookbook, co-authored with her sister, and sign books. Dishes for kids aged ten and under will be prepared using recipes from The Spatulatta Cookbook. Wines for this event are being donated by Stone Paddock.
Project Dine Out is a new initiative to help parents answer the recurring question of how to eat out with kids in a restaurant without chicken fingers. A portion of the proceeds from the event will go to Purple Asparagus’ partnership with the Greater Chicago Food Depository, in which Purple Asparagus members help teenagers cook dinners for their families at the Depository’s Kids Cafes.
The cost for the event is $25 kids ten and under and $65 for adults. For reservations, contact Melissa Graham at 773-991-1920 or email info@purpleasparagus.com. Tickets can also be purchased online
Project Dine Out is a new initiative to help parents answer the recurring question of how to eat out with kids in a restaurant without chicken fingers. A portion of the proceeds from the event will go to Purple Asparagus’ partnership with the Greater Chicago Food Depository, in which Purple Asparagus members help teenagers cook dinners for their families at the Depository’s Kids Cafes.
The cost for the event is $25 kids ten and under and $65 for adults. For reservations, contact Melissa Graham at 773-991-1920 or email info@purpleasparagus.com. Tickets can also be purchased online
The folloing is the menu for adults and kids over 10:
First Course
baby spinach salad with smoked bacon and shallot dressing, truffle poached quail egg, and pretzel melba toast
or
lemon grass and sweet potato soup with peanut brittle croutons, and lime crème fraiche
Second Course
Sorbet intermezzo
Third Course
smoked roasted chicken with imported feta polenta, pickled red onion and seedling farms dried blueberry chutney
or
grilled arctic char with fennel confit, fennel pollen dusted doughnuts, fennel and apple salad and fennel frond froth
or
organic parsley risotto with vegetable capellinni, warmed tallegio, white truffle emulsion, and poached quail egg
Pastry
bittersweet flourless chocolate cake, espresso cream, passion fruit sorbet, and crispy milk-chocolate
or
sorbet assortment, ruby red grape fruit, lemon, tangerine and candied kumquats
baby spinach salad with smoked bacon and shallot dressing, truffle poached quail egg, and pretzel melba toast
or
lemon grass and sweet potato soup with peanut brittle croutons, and lime crème fraiche
Second Course
Sorbet intermezzo
Third Course
smoked roasted chicken with imported feta polenta, pickled red onion and seedling farms dried blueberry chutney
or
grilled arctic char with fennel confit, fennel pollen dusted doughnuts, fennel and apple salad and fennel frond froth
or
organic parsley risotto with vegetable capellinni, warmed tallegio, white truffle emulsion, and poached quail egg
Pastry
bittersweet flourless chocolate cake, espresso cream, passion fruit sorbet, and crispy milk-chocolate
or
sorbet assortment, ruby red grape fruit, lemon, tangerine and candied kumquats
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