Chicago's underground supper club.

July 2017: The Sea

Our July dinner was at a friend's backyard in Humboldt Park.

Photo credit: Sarah Crowley

Photo credit: Sarah Crowley

Uni slider

Raw sea urchin piled on top of a brioche bun with sea-urchin butter, topped with a soy-sauce-cured quail egg yolk.

 
Photo credit: Sarah Crowley

Photo credit: Sarah Crowley

Salad of tomato tarragon ice cream, peeled grape tomatoes, herb oil and sea salt.

 
Photo credit: Sarah Crowley

Photo credit: Sarah Crowley

Raw scallop tower

Raw U-12 scallops layered with scallops pureed with cream, topped with green onions and tempura-crusted seaweed. Paired with arugula and miso dressing.

 
Photo credit: Sarah Crowley

Photo credit: Sarah Crowley

Chocolate sea salt caramel tart with cookie crust.

 

June 2017: Vegetables

Photo credit: Sarah Crowley

Photo credit: Sarah Crowley

Citrus salmon

Citrus-cured and poached sushi-grade salmon with navel orange segments, citrus foam, salmon roe and nori.

 
Photo credit: Sarah Crowley

Photo credit: Sarah Crowley

Guests enjoying the food.

Photo credit: Alex Fryer

Photo credit: Alex Fryer

A savory combination of peas, white chocolate, macadamia nuts and mint. Recipe from Jeremy Fox's On Vegetables.

Photo credit: Alex Fryer

Photo credit: Alex Fryer

Ripe, local strawberries served with meringue and whipped cream.

Photo credit: Alex Fryer

Photo credit: Alex Fryer

Grilled cheese and tomato sorbet.

Photo credit: Alex Fryer

Photo credit: Alex Fryer

Renee and Cliff pass the soup.

Photo credit: Alex Fryer

Photo credit: Alex Fryer

Cold cantalope curry coconut milk soup, with thai spices and fried shallots. Recipe from Jeremy Fox's On Vegetables.

Photo credit: Alex Fryer

Photo credit: Alex Fryer

Stacks of grilled cheese.