Weekday Planner: Floyd Cardoz Cookbook Dinner, mfk Hosts Guest Dinner, Beer Dinner at Chicken & Farm Shop, Cindy's Does Lunch



Cooking Dinner at Sepia, Floyd Cardoz 

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. 


Floyd Cardoz
Floyd Cardoz 



mfk. Hosts Guest Chef Dinner With Tanta

In other guest chef news, mfk. keeps it local with chef Jesus Delgado of Tanta for a special prix fixe dinner on April 12. Delgado will be cooking alongside mfk.’s Danny Mejia for a six-course meal hosted in the restaurant’s communal dining space. Preceded by a welcome cocktail reception, dinner kicks off at 7:00 p.m., exhibiting the two chefs’ unique penchants for Peruvian and Spanish cuisines. Dishes to expect include tiradito chalaco with Peruvian scallops, yellow chili emulsion, camote, cancha, and chalaca; ajoblanco with crispy lardo, potato, and olive oil; croquetas de carapulcra with sun-dried potato croquets, crispy pork belly, and huacatay sauce; and almegias a la marinera with clams, prawns, and paprila. For dessert, there’s a Basque cake with alfajores. After-dinner drinks and dancing are encouraged as wlel. The cost for the dinner is $80 per person and reservations can be made by calling mfk. 


Beer Pairing Dinner at Chicken & Farm Shop

Chicken & Farm Shop is also hosting a special dinner event this week on April 13, although decidedly more casual with beer and a $20 price point. Along with Fox Bar’s Ronnie Higgins, Chicken Shop’s chef James will be serving up a collaborative dinner showcasing favorites like the fried chicken sandwich, chicken & waffles, and the “dirty burger,” all paired with specialty beers from the adjoining bar’s new spring menu. Email EDNChicago@sohohouse.com to reserve a spot.  


Cindy’s Starts Weekday Lunch

Everyone’s most beloved rooftop gem is now open for weekday lunch, providing more opportunity to fawn over Cindy’s. The glorious terrace restaurant now serves a special lunch menu Monday through Friday from 11:00 a.m. until 3:00 p.m., complete with lunchtime desserts and mocktails. Unlike the shared portions served at dinner, the lunch menu focuses on individual portion sizes, with items like spring lamb tartare, crab and uni tartine, and Cornish game hen. For sweets, pastry chef Jove Hubbard has whipped up some new dessert options, including a lemon meringue pie outfitted with white chocolate sorbet, violet, and lemon confit, plus a strawberry-rhubarb trifle with angel food cake, St-Germain-compressed strawberries, hibiscus-poached rhubarb, and Tahitian vanilla cream. 

- Matt Kirouac