After a day of food-focused workshops and panel discussions, such as Free-Styling with Ice Cream Desserts, The Evolution of the Farm Dinner in City Dining and How We Eat Meat Now, you’re bound to be seriously hungry. So you won’t want to miss this one-night-only collaboration between Taste Talks and Dinner Lab; a social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the conventional restaurant experience. Pat Sheerin, of the critically-acclaimed Trencherman, has devised a delectable 5-course meal to be prepared and served in an undisclosed location, so buy those tickets and secure your spot at our communal tables now!
pickled beets, sprouted lentils, lentil hozon, horseradish
PASTRAMI DUCK HEART
duck liver, turnips, chicken skin
squash, cerignola olives, capers & preserved lemon
PORK NECK CALDO GALLEGO
wild garbanzo, kale, biga
chocolate crémeux, mint ice cream, cocoa nib, branca menta
Taste Talks Food & Drink hits Chicago October 3-5, 2014. See the full schedule and buy tickets here.