Executive Chef Ross Henke of Logan Square’s mezcal-focused Mexican restaurant Quiote is giving his kitchen staff the spotlight by announcing a series of 2019 dinners featuring up and coming talent.
The Off The Record Test Kitchen, located in Quiote’s upstairs private dining space, is a measure to give these “off the record” team members who work behind the scenes each day a chance to get hands-on experience creating their own tasting menus for the public. Guests for these exclusive monthly dinners will have the opportunity to taste never-before-seen creations and new interpretations to classic dishes from Mexico, Puerto Rico and beyond through the utilization of global cooking techniques, fermentation and more.
Come jam out with the chefs as they bang out course after course to the rotating beat of collected vinyl while enjoying eclectic beverage pairings courtesy of Beverage Director Jay Schroeder . More information on the first three installments, including the inventive first menu, can be found below.
Dinner 1: Modern Mexican
Chef: Ben Blum, Quiote Kitchen Manager
Date: Wednesday, January 16th
Cost: $85, not including tax and gratuity
Tickets: Tickets can be purchased by emailing firstname.lastname@example.org or by visiting: www.eventbrite.com/e/off-the-record-test-kitchen-presents-contemporary-mexican-w-chef-ben-blum-quiote-tickets-54147550782
Focus: A spotlight on the eastern coast of Mexico's cuisine, this exclusive tasting menu progresses through traditional dishes and familiar flavors with a focus on visual stimulation and unlikely pairings.
Inflatado, finger lime, caviar, caramelized onion puree
Fluke crudo, sesame, citrus
Plantain fritter, trotter, bitter orange
Pumpkin roasted in masa crust, crema, pumpkin seed oil and pumpkin seed, burnt onion
Fisherman’s stew, grilled octopus, lacto tomato & guajillos caldo, bay oil
Beef/pork cheek, achiote sauce, tortillas, banana leaf
Pineapple Pate de Fruit, cashew crumble
Hibiscus sorbet, cashew panna, unripe papaya
Dinner 2: Fermentation
Date: Monday, February 18th
Chef: Josh Crotty, Quiote Sous Chef
Focus: Tasting menu utilizing Quiote’s collection of winter fermentations.
Dinner 3: Contemporary Puerto Rican
Date: Wednesday, March 27th
Chef: Alex Gonzalez, Quiote Sous Chef
Focus: Diving into reinterpreting Puerto Rican cuisine and elevating this style of dining.