Chef Jonathon Sawyer is taking a meat-centric approach to the next installment of Suppers with Sawyer at Kindling with “Nothing But the Meats,” a beef-focused supper on Friday, November 20!
With no fish and no vegetables taking center stage, this evening celebrates beef in all its forms, from Japanese A5+ Wagyu to slow-braised short ribs and petite filet. Centered around Kindling’s signature live-fire hearth, the multi-course experience showcases Chef Sawyer’s creativity and approach to comfort-driven cooking. Guests will kick off the evening with a welcome before sitting down to supper at 6:30PM.
The evening begins with A5+ Japanese Beef Eye Round Carpaccio featuring buba arari, Parmesan, lemon, olive oil, matsutake mushrooms and shoyu, followed by Mama’s Meatballs, made with Chef Sawyer’s friend Britt’s recipe and served with tomato sugo and polenta. Next, guests will enjoy Seven Up & Gochujang Short Rib Galbi with kimchi, scallions, mung bean sprouts and rice, followed by Braised Beef Cheeks Bourguignon featuring Thumbelina carrots, pearl onions, button mushrooms, burgundy wine, new potatoes and bacon lardons. The savory lineup concludes with Petite Wagyu Filet served with hollandaise and fries, before dessert brings the evening to a close with Basque Cheesecake finished with a beef suet butterscotch sauce.
The Rundown
Chef Jonathon Sawyer is taking a meat-centric approach to the next installment of Suppers with Sawyer at Kindling with “Nothing But the Meats,” a beef-focused supper on Friday, November 20!
With no fish and no vegetables taking center stage, this evening celebrates beef in all its forms, from Japanese A5+ Wagyu to slow-braised short ribs and petite filet. Centered around Kindling’s signature live-fire hearth, the multi-course experience showcases Chef Sawyer’s creativity and approach to comfort-driven cooking. Guests will kick off the evening with a welcome before sitting down to supper at 6:30PM.
The evening begins with A5+ Japanese Beef Eye Round Carpaccio featuring buba arari, Parmesan, lemon, olive oil, matsutake mushrooms and shoyu, followed by Mama’s Meatballs, made with Chef Sawyer’s friend Britt’s recipe and served with tomato sugo and polenta. Next, guests will enjoy Seven Up & Gochujang Short Rib Galbi with kimchi, scallions, mung bean sprouts and rice, followed by Braised Beef Cheeks Bourguignon featuring Thumbelina carrots, pearl onions, button mushrooms, burgundy wine, new potatoes and bacon lardons. The savory lineup concludes with Petite Wagyu Filet served with hollandaise and fries, before dessert brings the evening to a close with Basque Cheesecake finished with a beef suet butterscotch sauce.
Tickets are available now on OpenTable.
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Location
202 S Franklin St, Chicago, IL 60606
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