Chef Ryan Burns of Lincoln Park restaurant, The Blanchard, is sharing one of his competition dishes from Cochon555 with diners this April. Cochon555, which took place on Sunday, April 8th, is part of a 15-city US Tour that pits five chefs, five winemakers, five bartenders and five sommeliers against one another in each city.
Chef Ryan will be offering one of his six competition dishes, Pig Head Croquettes (BBQ mussel mayonnaise, fennel, nasturtium) from April 1st–30th. The menu extension is part of Chef Ryan’s support of Hereford-breed pigs from local farmers. The Blanchard has been teamed up with Catalpa Grove Farm, located near Dwight, IL
The restaurant will also be serving the cocktail from the event’s Punch King competition. The Blanchard’s Mixologist Alex Acevado will create a punch bowl concoction from one bottle of Breckenridge Bourbon and his own special selection of ingredients.
Chef Ryan Burns of Lincoln Park restaurant, The Blanchard, is sharing one of his competition dishes from Cochon555 with diners this April. Cochon555, which took place on Sunday, April 8th, is part of a 15-city US Tour that pits five chefs, five winemakers, five bartenders and five sommeliers against one another in each city.
Chef Ryan will be offering one of his six competition dishes, Pig Head Croquettes (BBQ mussel mayonnaise, fennel, nasturtium) from April 1st–30th. The menu extension is part of Chef Ryan’s support of Hereford-breed pigs from local farmers. The Blanchard has been teamed up with Catalpa Grove Farm, located near Dwight, IL
The restaurant will also be serving the cocktail from the event’s Punch King competition. The Blanchard’s Mixologist Alex Acevado will create a punch bowl concoction from one bottle of Breckenridge Bourbon and his own special selection of ingredients.
The Blanchard
1935 N Lincoln Park W
Chicago, IL 60614
(872) 829-3971
www.theblanchardchicago.com
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