This month, Chef Donald Young of Duck Sel teams up with Chef Devin Denzer of Loon for a collaborative tasting menu dinner.
The ticketed event will take place on Friday, June 21 at 7 p.m. at a secret location in the Uptown neighborhood, which will be revealed 24 – 48 hours in advance. Up to 20 guests will get a front-row seat as the two chefs combine to create a 14-course lineup of dishes that blend Young’s New American with Denzer’s Nordic and Japanese cuisine. Priced at $250 and available for purchase on Resy, all ticket proceeds will be donated to Culinary Care, an organization dedicated to re-igniting the joy of food for cancer patients by providing nourishing meals.
“Culinary Care is an organization that I’ve been involved with for a while and whose mission I wholeheartedly support,” says Young. “I’m excited for the opportunity to get into the kitchen with Chef Denzer for this collaboration and to let guests experience our unique styles. Duck Sel and Loon have many parallels and it seemed only natural for the two of us to work together to support a great cause.”
“I’m looking forward to teaming up with Chef Young to support a cause that so many people have been impacted by,” says Denzer. “Duck Sel creates such a fun and innovative experience for everyone, and the menu we have collectively put together for this special event is one that will certainly stand out.”
Offerings from the special, one-night-only menu include Duck & waffles with pickled blueberries and maple ice cream dippin’ dots; “Culver’s concrete” with strawberry chocolate custard, cookie dough, and “Reese’s” peanut butter; Chawanmushi with skate wing cheek, asparagus, bone marrow and lovage; Sturgeon with summer herbs, cucumber and chicken, in addition to a course by both chefs featuring dry aged duck paired with celery root, mushroom, and kombu.
This month, Chef Donald Young of Duck Sel teams up with Chef Devin Denzer of Loon for a collaborative tasting menu dinner.
The ticketed event will take place on Friday, June 21 at 7 p.m. at a secret location in the Uptown neighborhood, which will be revealed 24 – 48 hours in advance. Up to 20 guests will get a front-row seat as the two chefs combine to create a 14-course lineup of dishes that blend Young’s New American with Denzer’s Nordic and Japanese cuisine. Priced at $250 and available for purchase on Resy, all ticket proceeds will be donated to Culinary Care, an organization dedicated to re-igniting the joy of food for cancer patients by providing nourishing meals.
“Culinary Care is an organization that I’ve been involved with for a while and whose mission I wholeheartedly support,” says Young. “I’m excited for the opportunity to get into the kitchen with Chef Denzer for this collaboration and to let guests experience our unique styles. Duck Sel and Loon have many parallels and it seemed only natural for the two of us to work together to support a great cause.”
“I’m looking forward to teaming up with Chef Young to support a cause that so many people have been impacted by,” says Denzer. “Duck Sel creates such a fun and innovative experience for everyone, and the menu we have collectively put together for this special event is one that will certainly stand out.”
Offerings from the special, one-night-only menu include Duck & waffles with pickled blueberries and maple ice cream dippin’ dots; “Culver’s concrete” with strawberry chocolate custard, cookie dough, and “Reese’s” peanut butter; Chawanmushi with skate wing cheek, asparagus, bone marrow and lovage; Sturgeon with summer herbs, cucumber and chicken, in addition to a course by both chefs featuring dry aged duck paired with celery root, mushroom, and kombu.
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