Event

Fermentation Dinner at Daisies in Logan Square

Join Executive Chef Joe Frillman in welcoming Chef Justin Carlisle (Ardent in Milwaukee), Sarah Rinkavage (Marisol in Chicago) and Kevin Farley (Cultured Pickle Shop in Berkley, California) for a five course dinner focusing on fermentation and preservation in the kitchen.

Winter in the midwest is notoriously harsh. This previously forced cooks to get creative with the bounty of summer and fall; pickling, fermenting, and preserving produce to last through the long cold season. Sauerkrauts, pickles, and cured meats are commonly known examples of this necessity.

This evening's dinner will highlight these processes and dishes that have a long tradition here in the Midwest, as well as a few modern, though thoroughly Midwestern, twists from our chefs.

Expect surprises, good food and drinks, and a convivial room of fellow diners.

Dinner will be 5 courses, at $65. Beverages will be available, including optional wine pairings for $25.