Foraging is a lifestyle, once you realize that there is free food lurking around the corner on your morning walk, it’s hard not to notice little gems of oxalis sprouting up around that park bench. It is a way of seeing– it’s about perceiving the totality of your surroundings, noticing tiny details and patterns in the way nature unfolds.
Foraging is also hot! From tables in Copenhagen to San Francisco to here in Chicago, the world’s most esteemed chefs are including foraging programs on their menus. What is more seasonal and local than being immediately beholden to the whims of mother nature? The spontaneity of the search is the novelty and the challenge.
Join two of the Chicago art world’s preeminent foragers, Jenny Kendler & Eric May, for a five course meal of delights made almost entirely with ingredients scooped from the ankle numbing streams of Western Wisconsin, plucked from branches 15 feet from the forest floor, and found on other countless wanderings!
Menu ~which may be subject to change according to those whims of nature we just mentioned~
Grape leaf kimchi dolma
Chicken-of-the-woods bisque
Green weeds with pickled oyster mushrooms
ACRE watercress gnocchi with roasted hen-of-the-woods mushrooms
Baked wild apples with candy cap mushroom gelato
$40 includes cocktails made from Jenny’s cabinet of syrups, tinctures, and bitters and wild brews made by friends of the Piranha Club.
10/1: Piranha Club X Jenny Kendler present: Fall Foraged Feast
The Piranha Club X Jenny Kendler present:
Fall Foraged Feast
Thursday October 1st, 7 PM
1034 N Milwaukee Ave.
$40 for 5 courses + drinks
SOLD OUT!
Foraging is a lifestyle, once you realize that there is free food lurking around the corner on your morning walk, it’s hard not to notice little gems of oxalis sprouting up around that park bench. It is a way of seeing– it’s about perceiving the totality of your surroundings, noticing tiny details and patterns in the way nature unfolds.
Foraging is also hot! From tables in Copenhagen to San Francisco to here in Chicago, the world’s most esteemed chefs are including foraging programs on their menus. What is more seasonal and local than being immediately beholden to the whims of mother nature? The spontaneity of the search is the novelty and the challenge.
Join two of the Chicago art world’s preeminent foragers, Jenny Kendler & Eric May, for a five course meal of delights made almost entirely with ingredients scooped from the ankle numbing streams of Western Wisconsin, plucked from branches 15 feet from the forest floor, and found on other countless wanderings!
Menu ~which may be subject to change according to those whims of nature we just mentioned~
Grape leaf kimchi dolma
Chicken-of-the-woods bisque
Green weeds with pickled oyster mushrooms
ACRE watercress gnocchi with roasted hen-of-the-woods mushrooms
Baked wild apples with candy cap mushroom gelato
$40 includes cocktails made from Jenny’s cabinet of syrups, tinctures, and bitters and wild brews made by friends of the Piranha Club.
100% vegetarian.
Limit 20 seats.