Sept 28th Sarah Rinkavage
Menu:
Crab Gougère aged cheddar, tomato jam, bacon, nasturtium
Smoked White Fish beet, apple, fennel salad, beet and caraway flat bread
Grilled Broccolini Salad eggplant and tomato relish, hard boiled egg, black olive, tonnato sauce
Ricotta Gnocchi lamb ragu, pepper soffritto, figs, basil
Slow Roasted Pork Belly and Butternut Squash habanada glaze, bbq baked lentils, braised kale
Sticky Toffee Apple Cake miso caramel, whipped cream
Sarah Rinkavage, originally from Connecticut, moved to Chicago in 2009 to immerse herself in the city’s growing food scene. Starting at Lula Cafe, she worked her way up from line cook to chef de cuisine. Here she found her mentor, Jason Hammel, as well as her love for beautiful produce and seasonal cuisine. She went on to help him open Marisol in the Museum of Contemporary Art as well as work with him on the recently published Lula Cafe Cookbook. . During her first year at Marisol, she was nominated for both a James Beard Award and a Jean Banchet Award. Sarah currently works as a private chef. In this new part of her career she has found her love for creating intimate dining experiences that are unique to each client and situation. In addition, she hosts dinners and curates pop-ups that showcase her love for seafood, vegetables, and all the best people gathered together.
Menu:
Crab Gougère aged cheddar, tomato jam, bacon, nasturtium
Smoked White Fish beet, apple, fennel salad, beet and caraway flat bread
Grilled Broccolini Salad eggplant and tomato relish, hard boiled egg, black olive, tonnato sauce
Ricotta Gnocchi lamb ragu, pepper soffritto, figs, basil
Slow Roasted Pork Belly and Butternut Squash habanada glaze, bbq baked lentils, braised kale
Sticky Toffee Apple Cake miso caramel, whipped cream
Sarah Rinkavage, originally from Connecticut, moved to Chicago in 2009 to immerse herself in the city’s growing food scene. Starting at Lula Cafe, she worked her way up from line cook to chef de cuisine. Here she found her mentor, Jason Hammel, as well as her love for beautiful produce and seasonal cuisine. She went on to help him open Marisol in the Museum of Contemporary Art as well as work with him on the recently published Lula Cafe Cookbook. . During her first year at Marisol, she was nominated for both a James Beard Award and a Jean Banchet Award. Sarah currently works as a private chef. In this new part of her career she has found her love for creating intimate dining experiences that are unique to each client and situation. In addition, she hosts dinners and curates pop-ups that showcase her love for seafood, vegetables, and all the best people gathered together.
Menu:
Crab Gougère aged cheddar, tomato jam, bacon, nasturtium
Smoked White Fish beet, apple, fennel salad, beet and caraway flat bread
Grilled Broccolini Salad eggplant and tomato relish, hard boiled egg, black olive, tonnato sauce
Ricotta Gnocchi lamb ragu, pepper soffritto, figs, basil
Slow Roasted Pork Belly and Butternut Squash habanada glaze, bbq baked lentils, braised kale
Sticky Toffee Apple Cake miso caramel, whipped cream
Sarah Rinkavage, originally from Connecticut, moved to Chicago in 2009 to immerse herself in the city’s growing food scene. Starting at Lula Cafe, she worked her way up from line cook to chef de cuisine. Here she found her mentor, Jason Hammel, as well as her love for beautiful produce and seasonal cuisine. She went on to help him open Marisol in the Museum of Contemporary Art as well as work with him on the recently published Lula Cafe Cookbook. . During her first year at Marisol, she was nominated for both a James Beard Award and a Jean Banchet Award. Sarah currently works as a private chef. In this new part of her career she has found her love for creating intimate dining experiences that are unique to each client and situation. In addition, she hosts dinners and curates pop-ups that showcase her love for seafood, vegetables, and all the best people gathered together.