1. Big thanks to Bailout Pictures for filming our Kickstarter video.

     
     
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  3. Kickstarter Launch @ Bang Bang Pie Shop, July 2013

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    Photography by Erica Gannett

     

  4. Kickstarter Launch Party @ Bang Bang Pie Shop, July 2013

    Photography by Eva Deitch 

     
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  6. Vernal Supper - May 2013

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    Photography by Flow Johnson 

     

  7. A Letter from the Chef: To the Friends of Tuesday Night Dinner

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    photo by Erica Gannett 

    "The time has come to follow us a little further down the rabbit hole…"

    As we pass the three year milestone of Tuesday Night Dinner, I cannot help but look back with the utmost gratitude for your support of Chicago’s underground dining community. With the help of those who believed in our mission and believed in our food, we have been able to hone our craft and hopefully inspired others to do the same. Through your support we have been able to build connections in various Chicago communities, give back to the less fortunate, and draw inspiration from the city we hold so dear to our hearts. I have seen many faces come and go throughout my tenure at TND, but I believe that they have all connected with us through our commitment to community and social interaction through food. 

    It is with this reverence that I am proud to announce TND’s newest development: Border Oak, a seated dinner series committed to the exploration and celebration of the cuisine of the American Midlands. The American Midlands are a group of bioregions in and around the greater Midwest. At Border Oak, we will explore the diversity of food products and traditions from these regions. We will seek out products from the hills, streams, fields, lakes, and forests of the American heartland in order to celebrate our own regional terroir. We will showcase our discoveries through a nine-course tasting menu. 

    A major part of TND’s mission is to connect people to their food source. This is what we hope to achieve with Border Oak. We want our guests to connect with the land on which we reside in a deeply personal way. We hope to resurrect pride in the products coming from our corner of the Earth. We want to remind people that if they look past the surface, there are worlds of beauty and adventure just beyond the horizon. 

    The exact date/time/location/menu for the first dinner will be announced within the next week. Until then I ask you to go out and meet a farmer or a forager. Go for a walk in the woods. Take a road trip and get lost. Head north to the Lake Superior, or south to the Ozark Mountains. Build a raft and float down the Des Plaines River, or wander the Oak Savannas hunting for morels. There is a whole big world of food out there, just waiting to connect with you. 

    Sincerely,

    Jeremy Leven, Chef & Founder

     

  8. TND Presents: Safari Supper 4/27

    Photos by Eyal Sagi 

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  9. TND Presents: Safari Supper // FINAL MENU

    Tuesday Night Dinner Presents - Safari Supper, a progressive dinner showcasing Chicago’s underground dining community. ‘Safari Supper’ refers to a dinner party in which each successive course is prepared and eaten at the residence of a different host. Join TND, Guerrilla Smiles, Feast & Imbibe, Sobremesa, and Twain Pairings for dinner on April 27th, as we take the show on the road. Our guests will travel to 4 distinct Chicago art spaces, each hosted by a different supper club. Included in the evening are paired drinks, curated art, and live music per course- all by way of one bus.

    BUY TICKETS

    SAFARI SUPPER MENU

    5PM :: AMUSE :: 2037 W NORTH 
    TUESDAY NIGHT DINNER  
    Fava Bean Gazpacho x Country Ham Chip 
    x Toasted Hazelnut x Ramp Oil

    SOBREMESA SUPPER CLUB
    Plantain Chips w. Aji Amarillo Dipping Sauce

    GUERRILLA SMILES
    ‘Oak Street Beach’ - Lake Michigan / Sand / Trash

    FEAST & IMBIBE
    Sea Urchin, Spring Peas, Sassafras
    paired with F.E.W American Gin, Grapefruit, Cucumber and Egg White

    TWAIN PAIRINGS
    ‘South By South America’
    5-Alive Habanero Shrimp/Blue Grits/Brined Radish/Cilantro/Basil
    paired with Alma Negra Rose 2010 (Sparkling Malbec)

    :: bus departs @ 5:45PM ::

    6PM
    1 :: TUESDAY NIGHT DINNER
    the HAUSER Gallery
    230 W SUPERIOR

    COURSE: ‘Overgrown Garden’-Stinging Nettle Dumplings 
    x Hop Shoots x Rabbit Confit x Edible Weeds 
    PAIRING: Dreamsicle - Orange, Vanilla, Bourbon
    MUSIC: Karlis Kander
    ART: Curated by Brave New Art World 
    Atalanta & The Lion

    7PM
    2 :: SOBREMESA SUPPER CLUB
    The Conservatory
    1942 S HALSTED

    COURSE: Roasted Sunchokes, Pickled Daikon, Green Radish, 
    Pickled Mustard Seeds, Market Greens
    PAIRING: Local Wheat Beer 
    MUSIC: Sonorama
    ART: Curated by Flow Johnson

    8PM
    3 :: GUERRILLA SMILES
    No Sandbox
    159 N RACINE

    COURSE: ‘Cracker Jack Grits’
    Popcorn / Mustard Caramel / Paulina Bacon / Nuts
    PAIRING: Malort Ecto-Cooler
    MUSIC: No Goodbye
    ART: Curated by No Sandbox

    9PM
    4 :: FEAST & IMBIBE
    2037 W NORTH AVE

    COURSE: Braised Lamb Shoulder, Yellow Foot Chanterelles, 
    Fiddlehead Ferns, Celery Root Crisps 
    PAIRING: Belleruche, M. Chapoutier, Cotes Du Rhones 2010
    MUSIC: Jennifer Hall
    ART: Curated by Alyssa Martinez & Jason Ticus

     

  10. The Dish: Tres Leches ‘Flan-ton’

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    Jacqlyn Lancaster, our logistics maven, can take the credit for conceptualizing this simple but masterful dish. We were talking back and forth about dessert ideas, about flans and custards. We talked about how we liked the smooth richness of the custards when they are just barely set, and they will just melt away in your mouth with the lingering taste of cream, egg, and vanilla. We wanted to come up with something fun and playful for our ‘Off the Boat, Into the Kitchen’ series at No Sandbox Studios and Jacqlyn came up with the idea for a ‘flan-ton’. We thought it played well to the idea of traditional ingredients from different cultures meeting on the plate, as they often do in real life. 

    We decided to incorporate evaporated milk and sweetened condensed milk to the custard as well as some persimmon syrup. After the custard had set we froze it o make it easier to work with. Cutting appropriate sized pieces of frozen custard, we wrapped them in wonton sheets and returned them to the freezer. The last thing we wanted was for the custard to separate and break apart once the wonton hit the fryer. So freezing them again was a necessity. 

    We finished the dish with a persimmon glaze made by slowly cooking minced persimmon pieces with brown sugar, water, and star anise. To add a bit of brightness to the dish we made a quick avocado puree with vanilla and whipping cream, and then finished with a slice of fresh persmisson for color and freshness.      - Jeremy