Owners of HIS Hospitality, Chef Sangtae and Kate Park, are unveiling a series of collaboration dinners with some of Chicago’s chefs, celebrating steak omakase’s evolution and the art of storytelling with some of the city’s figures in food.
It all kicks off on Thursday, March 20th with Top Chef alum and a contestant of Food Network’s sixth season of Tournament of Champions, premiering March 2nd, Chef Kaleena Bliss of the Chicago Athletic Association and Cindy’s Rooftop. Chef Kaleena will bring coastal influences to Bonyeon’s beef-forward chef’s counter, tapping into her and Chef Sangtae’s shared appreciation for Korean ingredients and techniques and the bounty of the sea.
Guests can expect 12 courses of plates like chilled crab wraps with perilla leaf and pickled fresno, grilled galbi with pineapple kimchi and pickled chayote, an oyster duet with Gochujang hot sauce and pickled Asian pear, beef carpaccio with gomtae, macadamia crumble, plum gel, and white asparagus, plus a lobster and uni tagliatelle with uni cream sauce and caviar.
There will be two seatings at 5 p.m. and 8 p.m. with a cost of $270 per person. Beverage pairings are available for an additional cost. Tickets are available via Resy.
Owners of HIS Hospitality, Chef Sangtae and Kate Park, are unveiling a series of collaboration dinners with some of Chicago’s chefs, celebrating steak omakase’s evolution and the art of storytelling with some of the city’s figures in food.
It all kicks off on Thursday, March 20th with Top Chef alum and a contestant of Food Network’s sixth season of Tournament of Champions, premiering March 2nd, Chef Kaleena Bliss of the Chicago Athletic Association and Cindy’s Rooftop. Chef Kaleena will bring coastal influences to Bonyeon’s beef-forward chef’s counter, tapping into her and Chef Sangtae’s shared appreciation for Korean ingredients and techniques and the bounty of the sea.
Guests can expect 12 courses of plates like chilled crab wraps with perilla leaf and pickled fresno, grilled galbi with pineapple kimchi and pickled chayote, an oyster duet with Gochujang hot sauce and pickled Asian pear, beef carpaccio with gomtae, macadamia crumble, plum gel, and white asparagus, plus a lobster and uni tagliatelle with uni cream sauce and caviar.
There will be two seatings at 5 p.m. and 8 p.m. with a cost of $270 per person. Beverage pairings are available for an additional cost. Tickets are available via Resy.
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