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
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).