Get down and dirty with an all-you-can-eat Crawfish Boil at Kinmont or opt for spring-inspired dinners at Ampersand including ‘Rampersand,’ a whole-pig-and-spring-veggies feast from Chef Bjorn Rasmussen and Nightwood’s Sarah Mispagel, or a 5-course spring dish and paired wine collaboration between Chef Aaron Cuschieri and Portland’s Division Winemaking Company.
KINMONT’S SUNDAY CRAWFISH BOIL | APRIL 26
River North’s sustainable seafood spot ushers in patio season with a jazz-filled Louisiana blow out. A traditional New Orleans pastime, this all-you-can-eat feast invites Southerners-at-heart to socialize and suck the sweet meat of these tasty crustaceans. This bayou ritual makes its way up to Chicago via Executive Chef Aaron Cuschieri, whose time spent filming Top Chef in New Orleans influenced this one-night-only event.
WHO: Kinmont and Executive Chef Aaron Cuschieri (Takashi, Slurping Turtle) invite you to kick off the spring season with a succulent Crawfish Boil supper
WHAT: An all-you-can-eat Crawfish Boil with a New Orleans-style jazz soundtrack. Items include gulf shrimp, roasted red potatoes, grilled corn, beignets for dessert and one signature cocktail for $40 per person.
WHEN: Sunday April 26th, 2015 from 4-7pm
WHERE: The patio at Kinmont (weather permitting), 419 West Superior Street, Chicago.
WHY: Kinmont invites you to take in the spring sunshine on its patio and experience a southern Sunday Supper tradition in the heart of Chicago.
For reservations call 312-915-0011 or email firstname.lastname@example.org
AMPERSAND POP UPS | APRIL & MAY
This spring, Ampersand offers up its versatile space for the best of the best in wine and dining to collaborate, test new concepts, and interact with Chicago foodies. Take a look below for more details on upcoming dinner events from Chef Bjorn Rasmussen, Division Winemaking Company and Grin + Kitchen.
THURSDAY APRIL 23RD: 6:30PM-8:30PM
With the bitter cold behind us, “Rampersand” is the perfect way to celebrate all the ‘porks’ of what spring has to offer. Element Collective Corporate Chef Bjorn Rasmussen (The Boarding House, Lula Café) is selecting the freshest and brightest spring fruits and vegetables (including a healthy dose of the event’s namesake ramps) and coupling them with a delectable whole young pig. Each part of the farm-raised suckling pig will be prepared for a four-course feast made by the talented up-and-coming chef (who was recently named one of the “next generation of Chicago chefs” by Crain’s) and Rising Star Pastry Chef Sarah Mispagel.
Bite | crispy pork snacks
First course | Ramp and hop-scented pork broth, smoked pork shoulder, tete de cochon, spring vegetables
Second course | Porchetta, artichokes, pickled ramps, black garlic, spring vegetables
Third course | Whole roasted ham, ramp-marinated loin, grilled ramps, ramp pistou. Side of asparagus, lemon, spring vegetables
Fourth course | Seasonal dessert featuring rhubarb and spring fruits
Tickets: $75 per person plus tax, which includes the 4-course dinner and cocktails, on sale here
DIVISION WINE CELLARS DINNER
TUESDAY APRIL 28TH: 7:30PM-9:30PM
Ampersand invites you to Kinmont’s inaugural wine dinner featuring artisan winery Division Winemaking Company of Oregon’s Willamette Valley. Led by Kate Monroe, Proprietor/Winemaker of DIVISION, the evening’s meal will showcase six wines inspired by some of the most fascinating regions of France including Beaujolais, Burgundy and Loire Valley. Not only will you be exploring the palate and nuances of wine, you’ll also indulge in a paired 5-course meal highlighting Kinmont’s spring menu offerings from Executive Chef Aaron Cuschieri. Space is limited so please book early.
Tickets: $75 per person (tax and gratuity not included), Reservations can be made via email to Justin Hall at email@example.com or by phone at (312) 915-0011.
GRIN + KITCHEN
SUNDAY MAY 17TH: 6:30PM-8:30PM
Grin + Kitchen returns again to Ampersand to kick off a new season! After popular pop ups last year, the sister duo is back and inviting new diners to experience their kaleidoscopic Greek and Indian fusion food. These two — Anna and Chinna — began experimenting in the kitchen at a young age and found perfect culinary chemistry exploring their unique heritage. From basting phyllo dough with butter to make spanakopita or peeling green mangos and ginger for fresh chamundi, Grin + Kitchen creates dining experiences that consistently leaves guests grinning from ear to ear.
Tickets: coming soon.