The chef team in the Beard House kitchen
Mussel Shooters with Coconut, Thai Peanuts, Inovasi Limoncello, and Micro-Thyme
Wild Prawns with Sesame–Soy Gelée and Pasilla de Oaxaca Chili Crème Fraîche
Arancini with Barolo and Taleggio Cheese
Moderno Lardo and Black Walnut Pesto Crostini
Smuggled Culatello with Pickled San Sebastián Sardines, Raw Jerusalem Artichokes, Wild Arugula, and Cuquillo Olives
Behind the scenes in the Beard House kitchen
Biscayne Bay Bass with Bourbon-Poached Leek Nest, Crispy 24-Month-Aged Spanish Chorizo, and Saffron
Foie Gras Corzetti with La Colombe Espresso Powder, Whipped Sweet Potatoes, and Maple Syrup
Foie Gras Corzetti with La Colombe Espresso Powder, Whipped Sweet Potatoes, and Maple Syrup Duck Egg Garganelli with Pistachio–Duck Sugo, Crispy Duck Prosciutto, and Pecorino Sardo
Pleasant Meadow Farms Goat Loin with Jim Laduke’s Foraged Chanterelles, Garam Masala, and Whipped Goat Cheese
Modern Cannoli with Valrhona Chocolate, Sicilian Pistachios, and Blood Orange Zest
Dinner

Modern Italian Meets Modern American

John des Rosiers
Moderno, Highland Park, IL; Inovasi, Lake Bluff, IL; and Wisma, Lake Bluff, IL

Philip Rubino
Moderno, Highland Park, IL

What’s causing all the buzz on the North Shore? Surely it’s John des Rosiers’s empire of innovative restaurants, which entice Chicagoans to trek beyond the city limits. For this unique dinner, Rosiers and Philip Rubino will present a menu that alternates between modern Italian cooking and globally influenced American cuisine.

 

Event photos taken by Lisa Ozag.
 

Related Info:

MENU

  • Hors d'Oeuvre

    • Mussel Shooters with Coconut, Thai Peanuts, Inovasi Limoncello, and Micro-Thyme
    • Wild Prawns with Sesame–Soy Gelée and Pasilla de Oaxaca Chili Crème Fraîche
    • Arancini with Barolo and Taleggio Cheese
    • Moderno Lardo and Black Walnut Pesto Crostini
    • THE HUNGRY GHOSTS > SAKE, CHAMPAGNE, AND YUZU
  • Dinner

    • Smuggled Culatello with Pickled San Sebastián Sardines, Raw Jerusalem Artichokes, Wild Arugula, and Cuquillo Olives
    • PACHERHOF KERNER 2010
    • Biscayne Bay Bass with Bourbon-Poached Leek Nest, Crispy 24-Month-Aged Spanish Chorizo, and Saffron
    • KEN WRIGHT CELLARS PINOT BLANC 2010
    • Foie Gras Corzetti with La Colombe Espresso Powder, Whipped Sweet Potatoes, and Maple Syrup
    • BODEGAS BASSUS PINOT NOIR 2009
    • Duck Egg Garganelli with Pistachio–Duck Sugo, Crispy Duck Prosciutto, and Pecorino Sardo
    • AZIENDA AGRICOLA VALTURIO SOLCO 2008
    • Pleasant Meadow Farms Goat Loin with Jim Laduke’s Foraged Chanterelles, Garam Masala, and Whipped Goat Cheese
    • BAVA BAROLO 2005
    • Modern Cannoli with Valrhona Chocolate, Sicilian Pistachios, and Blood Orange Zest
    • JEMROSE EGRET POND VINEYARD LATE HARVEST VIOGNIER 2008
    • LA COLOMBE COFFEE
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 10.05.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

November 2013

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JBF Kitchen Cam