Join Quiote's Oliver Shlaes as he reinterprets his "Jew-ish" culinary upbringing.

-Oyster, smoked scallop butter, sake 
-“Kugel” salmon dashi, everything
-Sturgeon, apple fermented honey, 
-Turnip, horseradish, farmers cheese 
-Matzoh ball soup, masa, dill, roasted chicken
-Brisket, potato, sour cream, apple sauce
-Reuben au pain, 1000 island, rye, green garlic, sauerkraut
-Lamb saddle, burek, raisin, spring onion, apricot
-Concord grape, ginger, labneh
-Hamentashen, kumquat chamoy, lemon, hazelnut

PURCHASE TICKETS ON TOK HERE

More about Off the Record Test Kitchen:

Executive Chef Ross Henke of Logan Square’s mezcal-focused Mexican restaurant Quiote (Michelin Bib Gourmand 2018 & 2019) is giving his kitchen staff the spotlight with a brand new series of 2019 dinners featuring up and coming talent.

The Off The Record Test Kitchen, located in Quiote’s upstairs private dining space, is an innovative measure to give these “off the record” team members who work behind the scenes each day a chance to get hands-on experience creating their own tasting menus for the public. Guests for these exclusive monthly dinners will have the opportunity to taste never-before-seen creations and new interpretations of classic dishes from Mexico, Puerto Rico and beyond through the utilization of global cooking techniques, fermentation and more.

Come jam out with the chefs as they bang out course after course to the rotating beat of collected vinyl while enjoying eclectic beverage pairings courtesy of Beverage Director Jay Schroeder (Jean Banchet nominee for Best Mixologist 2019).

Diving into reinterpreting Puerto Rican cuisine and elevating this style of dining.

Tickets Available on Tok

Menu:
• Pintxos Fritos
+Tostones, Fermented Garlic
+Smoked Bacalao, Mustard Seed
+Fried Maduro, Grilled Aioli, Sorrel
• Oyster, Hearts of Palm, Wild Orange
• Chicken Albondigas, Malta, Black Plantain
• Green Gandules, Sunflower, Verjus
• Sunchoke Mofongo, Chicken Confit, Baby Kale, Sunchoke Miso
• Grilled Sturgeon, Yucca Frita, Dill Sofrito, Mustard Greens
• Wagyu Guisado, Kidney Beans, Potato, Olive
• Mango Sorbet, Seaweed Vinegar
• Candied Maduro, Rum, Hazelnut, Cocoa Nib

A curated, multi-course dinner provided by Josh Crotty, Quiote Sous Chef, utilizing Quiote’s winter fermentations.

Tickets Available Here

Menu

• Snacks
- Cotija
- Beet, Ham, Mustard Seeds, Amaranth
- Sikil Pak, Pepita Tlayuda
- Pickle Plate

• Red Snapper, Masa Miso, Tomato, Mezcal

• Avocado, Lapsang Souchong, Butternut Squash

• Yeast, Cauliflower, Arctic Char, Trout Roe

• Brassicas, Dill, Pork Fat

• Apple, Pear, Wild Tangerine Kosho, Hazelnuts

• Root Vegetables, Waygu, Koji, Bay

• Mushroom, Mushroom, Mushroom

• Kaffir Lime, Coriander, Fermented Honey

• Coffee, Black Lime, Cinnamon, Chocolate

More about Off the Record Test Kitchen:

Executive Chef Ross Henke of Logan Square’s mezcal-focused Mexican restaurant Quiote (Michelin Bib Gourmand 2018 & 2019) is giving his kitchen staff the spotlight with a brand new series of 2019 dinners featuring up and coming talent.

The Off The Record Test Kitchen, located in Quiote’s upstairs private dining space, is an innovative measure to give these “off the record” team members who work behind the scenes each day a chance to get hands-on experience creating their own tasting menus for the public. Guests for these exclusive monthly dinners will have the opportunity to taste never-before-seen creations and new interpretations of classic dishes from Mexico, Puerto Rico and beyond through the utilization of global cooking techniques, fermentation and more.

Come jam out with the chefs as they bang out course after course to the rotating beat of collected vinyl while enjoying eclectic beverage pairings courtesy of Beverage Director Jay Schroeder (Jean Banchet nominee for Best Mixologist 2019).

Focusing on the Eastern coast of Mexico’s cuisine, Chef Blum will be serving a 14-person tasting menu progressing through traditional dishes and familiar flavors- focusing on visual stimulation and unlikely pairings.

The menu will include:

• Inflatado, finger lime, caviar, caramelized onion puree

• Fluke crudo, sesame, citrus

• Plantain fritter, trotter, bitter orange

• Pumpkin roasted in masa, crema, pumpkin seed oil and pumpkin seed, burnt onion

• Fisherman’s stew, grilled octopus, lacto tomato & guajillo caldo, bay oil

• Beef/pork cheek, achiote sauce, tortillas, banana leaf

• Pineapple Pate de Fruit, cashew crumble

• Hibiscus sorbet, cashew panna, unripe papaya

Tax and Grat are not included in ticket price and there will be beverage pairings by Beverage Director Jay Schroeder (Jean Banchet nominee for Best Mixologist 2019).

Purchase TICKETS HERE on EventBrite

More about Chef Ben Blum:

Originally hailing from Chicago, Chef Ben Blum claims a vast culinary experience all over the world.  After traveling South East Asia to hone his skills, Ben settled in high-end kitchens in Australia. Having spent time cultivating his skills at Attica (Melbourne), Ben left to become the Pastry Chef of Momofuku Seiobo (Sydney) before returning to the states. Before joining the team at Quiote in November of 2018, Ben spent time working at Commis (Oakland). Ben’s strong knowledge of global cuisine has made him an integral part of the Quiote kitchen, allowing him to show his breadth of technique and application of ingredients.