Chef Jimmy Bannos Jr. and his team at the James Beard House Kitchen
Pork Liver Pâté with Fried Sage
Fried Petit Basque Cheese with Dulce de Membrillo
Tuscan Kale–Romaine Caesar Salad with Soft-Boiled Quail Egg
Pork Sweetbreads with Fennel and Apricots
Pork Secreto with Grilled Giardiniera and Salsa Genovese
Behind the scenes in the Beard House kitchen
Turkey Confit with Crispy Lentils, Endive, and Agrodolce
Behind the scenes in the Beard House kitchen
Lemon Panna Cotta with Lemon Marmellata and Candied Pistachios

Bold Mediterranean Feast

Award Winner

Jimmy Bannos, Jr.

The Purple Pig, Chicago

In 2010 four Chicago chefs, including JBF Award winner Tony Mantuano, banded together to open what would become one of the city’s most popular spots: the Purple Pig. While leading its kitchen, Jimmy Bannos Jr. has earned a Rising Star Chef nomination, as well as a Best New Restaurant nod from Bon Appétit.

Event photos taken by Elizabeth Stallmeyer.

Related Info:

MENU

  • Hors d’Oeuvre

    • House-Cured Mangalitsa Lardo
    • Pork Liver Pâté with Fried Sage
    • Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes
    • Fried Petit Basque Cheese with Dulce de Membrillo
    • Vilarnau Brut Cava NV
  • Dinner

    • Tuscan Kale–Romaine Caesar Salad with Soft-Boiled Quail Egg
    • Alpha Estate Sauvignon Blanc 2012
    • Pork Sweetbreads with Fennel and Apricots
    • Triennes Sainte Fleur Viognier 2010
    • Pork Secreto with Grilled Giardiniera and Salsa Genovese
    • Douloufakis Dafnios 2010 ​
    • Turkey Confit with Crispy Lentils, Endive, and Agrodolce
    • Pilizota Babić 2008
    • Lemon Panna Cotta with Lemon Marmellata and Candied Pistachios
    • Housemade Limoncello

 

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 12.10.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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