Smyth will welcome Nashville’s June and Chef Sean Brock to Chicago for an exclusive multi-course tasting menu collaboration on Wednesday, October 11.
“Sean Brock is one of my dear friends and I’m thrilled to once again collaborate with him on this very special evening,” said Chef John Shields. “Together we’ll explore a fresh take on Southern food and hospitality, and we’ll experiment with flavor extractions and concentrations while using ingredients at the peak of their quality.”
Chef Sean Brock is a multi James Beard Award-winning chef and restaurateur behind Joyland, Continental, Audrey and June, all of which are located in Nashville. His first two cookbooks, “Heritage” and “South,” are both New York Times Best Sellers and he is currently featured on season six of “Chef’s Table,” on Netflix, having previously been the season two host of “Mind of a Chef,” which was produced by Anthony Bourdain.
In this collaboration, guests will be able to experience the spirit of Brock's Nashville restaurant June, a continuation of his homage to his Appalachian-born maternal grandmother Audrey June, and his exploration of ingredients indigenous to the American South.
Seating for the dinner will be limited, and diners can make their reservations via Tock.
Smyth will welcome Nashville’s June and Chef Sean Brock to Chicago for an exclusive multi-course tasting menu collaboration on Wednesday, October 11.
“Sean Brock is one of my dear friends and I’m thrilled to once again collaborate with him on this very special evening,” said Chef John Shields. “Together we’ll explore a fresh take on Southern food and hospitality, and we’ll experiment with flavor extractions and concentrations while using ingredients at the peak of their quality.”
Chef Sean Brock is a multi James Beard Award-winning chef and restaurateur behind Joyland, Continental, Audrey and June, all of which are located in Nashville. His first two cookbooks, “Heritage” and “South,” are both New York Times Best Sellers and he is currently featured on season six of “Chef’s Table,” on Netflix, having previously been the season two host of “Mind of a Chef,” which was produced by Anthony Bourdain.
In this collaboration, guests will be able to experience the spirit of Brock's Nashville restaurant June, a continuation of his homage to his Appalachian-born maternal grandmother Audrey June, and his exploration of ingredients indigenous to the American South.
Seating for the dinner will be limited, and diners can make their reservations via Tock.
Feature photo courtesy of Galdones Photography
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