Edward Kim and his team at the Beard House
Kimchi–Oaxaca Cheese Empanadas with Crème Fraîche Chimichurri
Avocado Toasts with Pickled Peaches, White Anchovies, Pickled Shallots, and Feta Cheese
Gazpacho Shooters with Shallots, Lime, Watermelon, and Celery
Calamari with Korean Chiles, Pork Farce, Yukon Gold Potatoes, and Lemon Aïoli
Dayboat Scallops with Summer Succotash, Pickled Daikon, and Pistou
Branzino Caesar > Pan-Roasted Branzino with Grilled Romaine Hearts, Quail Egg, Celeriac Purée, Caesar Dressing, Shaved Parmesan, Golden Raisins, and Almonds
Edward Kim plating at the Beard House
Duck Breast Roulade with Cheddar–Apple Tart
Peanut Butter and Jelly > Peanut Butter Cake with Concord Sorbet, Candied Celery, Sliced Grapes, and Crushed Peanuts
Dinner

Chicago’s Breakout Star

Edward Kim

Ruxbin, Chicago

Chicagoan Edward Kim’s career has boomeranged through culinary school in Los Angeles, stints at Per Se and in Seoul, and back to the Windy City, where his debut venture, Ruxbin, was named one of the year’s best new restaurants by GQ, Bon Appétit, and Time Out Chicago.

Event photos taken by F.Martin Ramin. 

Related Info:

Ruxbin 

MENU

  • Hors d’Oeuvre

    • Kimchi–Oaxaca Cheese Empanadas with Crème Fraîche Chimichurri
    • Avocado Toasts with Pickled Peaches, White Anchovies, Pickled Shallots, and Feta Cheese
    • Gazpacho Shooters with Shallots, Lime, Watermelon, and Celery
    • Jo Landron Atmosphères NV
  • Dinner

    • Calamari with Korean Chiles, Pork Farce, Yukon Gold Potatoes, and Lemon Aïoli
    • Keller Riesling Trocken 2011
    • Dayboat Scallops with Summer Succotash, Pickled Daikon, and Pistou
    • Jasci Trebbiano d’Abruzzo 2011
    • Branzino Caesar > Pan-Roasted Branzino with Grilled Romaine Hearts, Quail Egg, Celeriac Purée, Caesar Dressing, Shaved Parmesan, Golden Raisins, and Almonds
    • Domaine de l’Ecu Expression de Granite Muscade Sèvre et Maine 2010
    • Duck Breast Roulade with Cheddar–Apple Tart
    • Bressan No. 3 2003
    • Peanut Butter and Jelly > Peanut Butter Cake with Concord Sorbet, Candied Celery, Sliced Grapes, and Crushed Peanuts
    • Cosimo Maria Masini Fedardo Vin Santo 2005

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 07.09.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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Greenhouse Gallery Mon, 09.01.2014
 
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Ten Years of Tuscan Flavor Sat, 10.25.2014
 
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