Chef Donald Young joins forces with Nikolaos Kapernaros for a one-night-only culinary collaboration. Held at a secret location in the Uptown neighborhood on Sunday, Oct. 13, the exclusive ticketed event will offer up to 20 guests the opportunity to partake in a multi-course tasting menu that showcases a blend of Young’s New American and Kapernaros’s Greek cuisines.
Menu selections include Duck & Waffles with pickled blueberries and maple ice cream “Dippin’ Dots”; Culver’s Concrete with strawberry chocolate custard, cookie dough and “Reese’s” peanut butter; Seared Scallop with pear marmalade, spicy corn mousseline, Trikalinos bottarga, serrano pepper, crispy prosciutto and chive infused oil; and Herb Encrusted Lamb Chop with Graviera potato tarte, garlic mustard gastric, chestnut-hazelnut mousse and red wine Korinthos raisins sauce.
“Chef Kapernaros and I are excited to present a truly unique experience to Chicago diners during this upcoming collaboration,” said Young. “I admire his extensive background in Greek culinary arts and the way his cooking reflects his culture and family traditions. Together, we have created a menu that lets our own unique styles shine and that’s full of fun surprises.”
Tickets can be purchased on Tock, with all event proceeds benefitting Chicago Chefs Cook, a nonprofit that unites local chefs for humanitarian relief, both local and global, that are on the hearts and minds of the city’s culinary and hospitality communities.
Chef Donald Young joins forces with Nikolaos Kapernaros for a one-night-only culinary collaboration. Held at a secret location in the Uptown neighborhood on Sunday, Oct. 13, the exclusive ticketed event will offer up to 20 guests the opportunity to partake in a multi-course tasting menu that showcases a blend of Young’s New American and Kapernaros’s Greek cuisines.
Menu selections include Duck & Waffles with pickled blueberries and maple ice cream “Dippin’ Dots”; Culver’s Concrete with strawberry chocolate custard, cookie dough and “Reese’s” peanut butter; Seared Scallop with pear marmalade, spicy corn mousseline, Trikalinos bottarga, serrano pepper, crispy prosciutto and chive infused oil; and Herb Encrusted Lamb Chop with Graviera potato tarte, garlic mustard gastric, chestnut-hazelnut mousse and red wine Korinthos raisins sauce.
“Chef Kapernaros and I are excited to present a truly unique experience to Chicago diners during this upcoming collaboration,” said Young. “I admire his extensive background in Greek culinary arts and the way his cooking reflects his culture and family traditions. Together, we have created a menu that lets our own unique styles shine and that’s full of fun surprises.”
Tickets can be purchased on Tock, with all event proceeds benefitting Chicago Chefs Cook, a nonprofit that unites local chefs for humanitarian relief, both local and global, that are on the hearts and minds of the city’s culinary and hospitality communities.
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