Here’s a taste of what’s on tap today at JBF.
Celebrity Chef Tour / Chicago, 6:30 P.M.
Host Chef Stephen Wambach / Matthew Accarrino, SPQR, San Francisco / JBF Award Winner Paul Berglund, The Bachelor Farmer, Minneapolis / Justin Carlisle, Ardent, Milwaukee / Marc Forgione, Restaurant Marc Forgione, NYC / Bradley Kilgore, Alter, Miami / Chris Pandel, Balena, the Bristol, and Swift & Sons, Chicago / Pastry Chef Meg Galus, Boka, Chicago / Pastry Chef Stephanie Prida, Manresa, Los Gatos, CA
Our national dining series is making a stop in the Windy City, where top local toques team up with lauded chefs from coast to coast to prepare an exclusive, one-night-only collaborative meal.
Día de los Muertos, 7:00 P.M.
Matt Drummond and Bar Dude Will Falaro, Loco Taqueria & Oyster Bar, South Boston, MA
Known for its exciting cuisine, irreverent flavors, and serious tequila list, Loco Taqueria & Oyster Bar has charmed South Boston with its craveable tacos, ceviche, and small plates. Tonight this team of tastemakers will prepare a bold and energetic Día de los Muertos feast that’s simply to die for, with festive dishes such as Pumpkin-Braised Duck Empanadas with Charred Orange Crema and Pickled Radishes; Roasted Fall Vegetable Tamales with Ají Aïoli and Roasted Poblano–Pepita Salsa; and Pumpkin Churros with Cinnamon Sugar, Mexican Chocolate Sauce, and Pumpkin Anglaise.
See the full menu below:
Oyster Ceviche with Passion Fruit, Mango, Pineapple, Pomegranate, Habanero, and Citrus
Pumpkin-Braised Duck Empanadas with Charred Orange Crema and Pickled Radishes
Aguachile de Camarones Tostadas with Serranos, Limes, Cucumbers, and Avocado
Crispy Tacos with Lobster, Guacamole, Grilled Onions, Queso Fresco, and Tajín
Fortaleza Reposado Margaritas with Lime Juice, Bauchant Orange Liqueur, and Salt–Tajín Rim
Roasted Fall Vegetable Tamales with Ají Aïoli and Roasted Poblano–Pepita Salsa
Szent Tamás Mád Furmint 2015
Loco Chopped Salad with Roast Corn, Black Beans, Pomegranate, Tomato, Avocado, Goat Cheese, and Passion Fruit Vinaigrette
Famille Bréchet Plateau des Chênes Lirac 2013
Seared Scallop with Chicharrones, Sunchokes, Apples, and Mustard Seeds
Sigalas Assyrtiko Santorini 2015
Blue Corn Tortilla Taco with Roasted Venison, Horchata Purée, Calabeza en Dulce, and Fried Plantains
La Colombera Arché Colli Tortonesi 2013
Pumpkin Churros with Cinnamon Sugar, Mexican Chocolate Sauce, and Pumpkin Anglaise
Housemade Tequila Ocho Almendrado
For all upcoming Beard House dinners, check out our events calendar.