Guest Chefs Descend on TWO and The Bristol Restaurant
The phrase "too many cooks in the kitchen" does not apply when the cooks in question are top-tier talents serving as guest chefs for a night. Such is the case at two upcoming dinner events in Chicago, one hosted by TWO Restaurant and the other by The Bristol. Each restaurant welcomes a culinary delegate for a night, accentuating the innate talents already present in the kitchens. By doubling up on kitchen cred, it's a win-win for everybody.
(Two times the chefs at TWO on November 6)
On Wednesday, November 6, TWO rolls out the red carpet for Dan Van Rite of Hinterland Brewery in Wisconsin. The man is a three-time James Beard nominated chef, so he's a viable addition to the team at TWO, headed by executive chef Tom Van Lente. The two chefs will join forces for the evening, collaborating on a fall-centric dinner celebrating Hinterland Brewery and Templeton Rye, naturally awash in cocktails and beers. The event starts with a welcome reception at 6:30 p.m., followed by dinner at 7:30 p.m. Guests can expect dishes in line with TWO's commitments to seasonality, sustainability, and outright excellence, each outfitted to compliment bourbon. The menu includes a selection of passed appetizers, a roasted beet salad with housemade pancetta, housemade fazzoletti pasta with Berkshire pork stroganoff, seared sea scallops with chestnut risotto, and rye whiskey cream cheesecake. Dinner costs $85 per person, and reservations can be made by calling 312-634-8363.
A little later on in November, The Bristol and Balena welcome Rene Redzepi, esteemed executive chef and co-owner of world-renowned Noma in Denmark. In honor of Redzepi's new book, A Work in Progress: Journal, Recipes and Snapshots, the restaurants offer a double whammy with an afternoon Q&A session at Balena and a dinner at The Bristol on November 17. Things get started with an afternoon affair at Balena at noon, wherein Heather Sperling from Tasting Table moderates a Q&A with Redzepi while guests listen on and enjoy Danish dishes and wines. At 6:30 p.m., The Bristol hosts Redzepi for a ten-course dinner prepared by executive chef Chris Pandel, an homage to the culinary game-changer. Tickets for the Balena portion cost $135 and can be purchased here, while The Bristol dinner goes for $235. Reservations for the latter can be made by calling 773-862-5555. Both tickets include a copy of Redzepi's book.
(Rene Redzepi)