To commemorate 16 years of serving Catalonian-inspired fare in the South Loop, Mercat a la Planxa is inviting opening chef Cory Morris to collaborate on a ‘Then and Now’ special menu, which will only be available March 23rd. This throwback collaboration will pay tribute to the original recipes and flavors that defined Mercat a la Planxa while infusing current Executive Chef David Oland’s approach to Spanish cuisine.
Born in Salt Lake City, Utah, Chef Morris moved to Chicago in 2008 to open Mercat a la Planxa as Sous Chef before being promoted to Chef de Cuisine of the restaurant. The Mercat a la Planxa team welcomes Chef Morris back to his original Chicago kitchen for an evening of charitable fun and Latin-inspired dishes. As the Corporate and Community Relations Manager of Meals on Wheels Chicago, Chef Morris is committed to fighting food insecurity and creating a better future for those in need, and Mercat a la Planxa will donate 16% of all proceeds from this event in support of this meaningful cause.
The event includes a 4-course tasting menu with 12 dishes and wine pairings, featuring Spanish ingredients. The first course introduces Chef Cory’s Salpicon de Mariscos made with razor clams, sofrito, saffron aioli, and slow-roasted confit tomatoes presented next to Chef Oland’s Cono con Jamon, a small format bite with umami flavors made with a Spanish Iberico Ham, caviar, crème fraiche and chives. Other options include the Kokotxas al Pil Pil, a classic seafood fare from Chef Cory’s time featuring cod cheeks cooked in emulsified garlic oil and the Canelon de Samfaina, Chef Oland’s vegetarian take on a Spanish-style cannelloni. For dessert, they will bring back the Cono de Xocolate, a chocolate mousse with banana marshmallow, rosemary and olive oil.
The 4-course menu with wine pairings begins at $110/person. There is a smaller option for $65/person that will highlight Chefs’ choices from the larger menu and does not include wine pairings.
To commemorate 16 years of serving Catalonian-inspired fare in the South Loop, Mercat a la Planxa is inviting opening chef Cory Morris to collaborate on a ‘Then and Now’ special menu, which will only be available March 23rd. This throwback collaboration will pay tribute to the original recipes and flavors that defined Mercat a la Planxa while infusing current Executive Chef David Oland’s approach to Spanish cuisine.
Born in Salt Lake City, Utah, Chef Morris moved to Chicago in 2008 to open Mercat a la Planxa as Sous Chef before being promoted to Chef de Cuisine of the restaurant. The Mercat a la Planxa team welcomes Chef Morris back to his original Chicago kitchen for an evening of charitable fun and Latin-inspired dishes. As the Corporate and Community Relations Manager of Meals on Wheels Chicago, Chef Morris is committed to fighting food insecurity and creating a better future for those in need, and Mercat a la Planxa will donate 16% of all proceeds from this event in support of this meaningful cause.
The event includes a 4-course tasting menu with 12 dishes and wine pairings, featuring Spanish ingredients. The first course introduces Chef Cory’s Salpicon de Mariscos made with razor clams, sofrito, saffron aioli, and slow-roasted confit tomatoes presented next to Chef Oland’s Cono con Jamon, a small format bite with umami flavors made with a Spanish Iberico Ham, caviar, crème fraiche and chives. Other options include the Kokotxas al Pil Pil, a classic seafood fare from Chef Cory’s time featuring cod cheeks cooked in emulsified garlic oil and the Canelon de Samfaina, Chef Oland’s vegetarian take on a Spanish-style cannelloni. For dessert, they will bring back the Cono de Xocolate, a chocolate mousse with banana marshmallow, rosemary and olive oil.
The 4-course menu with wine pairings begins at $110/person. There is a smaller option for $65/person that will highlight Chefs’ choices from the larger menu and does not include wine pairings.
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