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Cooking Dinner at Sepia, mfk Hosts Guest Dinner

Cooking Dinner at Sepia

Cooking Dinner at Sepia

Cooking Dinner at Sepia

 

Floyd Cardoz, famed New York City chef and winner of Top Chef Masters Season 3, is poised to stop at Sepia to tout his newly released cookbook, Floyd Cardoz: Flavorwalla. The acclaimed chef takes up residence at the acclaimed West Loop restaurant on April 14 for a multi-course tasting menu prepared by Sepia’s Andrew Zimmerman. The book is all about approachable recipes for transforming common ingredients, like eggs and vegetables, into restaurant-caliber creations. The menu includes “Dad’s Pea Soup” made with crab, pea tendrils, and mint; molee with stone bass, coconut milk, curry leaves, cabbage, and black mustard seed; leg of lamb with grilled cauliflower, candied ginger, pine nuts, raisins, cracked wheat pilaf, asparagus, and ramps; and bibinca caramelized coconut layer cake. Dinner begins at 6:30 p.m. and takes place in Sepia’s private dining area. The cost is $125 per person, which includes a signed copy of the book. Call the restaurant to reserve your spot.

 

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Beer Pairing Dinner at Chicken & Farm Shop @ Chicken & Farm Shop

 

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Beer Pairing Dinner at Chicken & Farm Shop @ Chicken & Farm Shop

 

M. F. K. Fisher  From Wikipedia, the free encyclopedia

Mary Frances Kennedy Fisher (July 3, 1908 – June 22, 1992) was a preeminent American food writer. She was also a founder of the Napa Valley Wine Library. She wrote some 27 books, including a translation of The Physiology of Taste by Brillat-Savarin. Two volumes of her journals and correspondence came out shortly before her death in 1992. Her first book, Serve it Forth, was published in 1937. Her books are an amalgam of food literature, travel and memoir. Fisher believed that eating well was just one of the “arts of life” and explored this in her writing. W. H. Auden once remarked, “I do not know of anyone in the United States who writes better prose.”[1]