On Wednesday, March 11, Chef/Partner Devon Quinn of Eden (1748 W. Lake St.) is hosting Scotland’s Michelin-starred Chef Graham Campbell for the first event in a dinner series featuring collaborations with special guest chefs from around the globe in 2020. The duo – who share a philosophy of clean, season-forward cooking – will present an 8-course menu inspired in large part by the year-round bounty of Chef Quinn’s onsite greenhouse. Guests will experience a range of flavors filled with seafood, veggie-forward combinations, rich protein and desserts.
The youngest Scottish chef to earn a Michelin star at just 25 years of age in 2009 (while cooking at The Ballachulish House in Inverness-shire), Chef Campbell was also a contestant on the Nextflix 10-part show, The Final Table. After cooking at many of Scotland’s dining spot , Chef Campbell now travels the world, sharing his love for food and talents with others.
Like Chef Quinn – who appreciates growing and foraging for his own ingredients – Chef Campbell uses traditional ingredients and flavors as his base, then enhances and contrasts from there, producing innovative and flavorsome combinations.
“We really click when it comes to culinary philosophy,” said Quinn, whose West Loop restaurant was recently named one of Forbes’ essential restaurants for food lovers. “Once we started talking about the direction for the tasting, our menu came together seamlessly.
“I can’t think of a better collaborator to kick off our 2020 dinner series, and I’m looking forward to opening up our home to more great chefs like Graham throughout the year,” he added. “Cooking with your peers is such a rare treat, and you always come away having learned so much from one another.”
Eden will serve the chefs’ joint menu exclusively on March 11, which features:
- Maine Lobster
- Tigermilk, avocado, forbidden rice, tangerine
- Hand Dived Scallops
- Japanese Squash, Ponzu
- Umami Donut
- Butternut squash, raclette, pear, quince
- Pearl Barley
- Artichoke, Truffle
- White asparagus, pea leaf, smoked yolk, mushroom dashi
- Loin of Lamb
- Spinach, Curds, and whey
- Pico Triple Cream
- Blood orange, apple-whey caramel, sprouted rye cocktail toast
- 70% Chocolate
- Coffee, pistachio
Price per person is $150, exclusive of tax and gratuity. Wine pairings will be available for an additional $50 per person. Additional beverages – both alcoholic and spirit-free – will also be available a la carte. Advance ticket purchase is highly recommended at Eventbrite.