PAST DINNERS

BLACK OUT DINNERS

 

THURSDAY, NOV. 17 + SATURDAY, NOV. 19 + SUNDAY, NOV. 20, 2016
3-course dinners served in the dark

Soup and entree will be served upstairs in darkness, followed by dessert presented downstairs in the light for a conversation led by The Chicago Lighthouse servers. An exploration of the senses, these dinners continue 6018North’s mission of connecting people through intimate, transformative encounters. Black Out Dinners are part of 6018North’s closing events in support of the organization's upcoming 2017 rehab.

Black Out Dinner series also featured: 
Nov. 3—Eric May, Roots & Culture
Nov. 5, 6—Sarah Mallin, Pyrite Sun
Nov. 10, 12, 13—Mickey Neeley, 

In the Press:

"Black Out Dinners explore how to accomplish mundane tasks – eat with a fork or hold a glass – relying on just four senses. It also allows diners to consider how much of our reliance on the visual sense affects how we taste."
Megy Karydes, Forbes

 

"In the age of Instagram, photographing and posting vibrant pictures of food online has become a social norm — one that lets you show off beautiful meals as works of art. But a new interactive exhibit at one of Edgewater's historic and unique mansion-turned-artist-space is aiming to force diners to hone in on the taste and smell of the meal."
—Linze Rice, DNAinfo
 

MKP02: HARVEST MOON

September 27, 2015

SUN & MOON: 
risotto, wild mushroom, beef demi, rum, panko, truffle taleggio, cream

AMUSE BOUCHE: 
octopus, watermelon caper anchovy, pancetta, parsley leaf, lime foam

POTTED PLANT:
phyllo dough, tomato, corn, basil, cojita, black olives, mache greens

SOUP CUBED:
croutons, carrot, mushroom, celery root, hot chickent broth or root vegetable broth

INTERMEZZO: 
watermelon granita

BEEF LEAF / TUNA WEED: 
tenderloin, demi, fennel fronds, sweet pea, saffron potato, and carrot yolks

tuna, ginger, soy, tahini, fennel fronds, wasabi, corn and orange yolks

S'MORES BRULÉE: 
marshmallow crème brûlée, graham gracker crumble, melted milk chocolate, cane sugar

ESPRESSO WITH SCHIUMA

MKP01: MÆNU

June 13, 2015

 

In spring 2015, team MKP partnered with photographer, Erika Dufour, for our premier collaboration. Our synesthetic conversation between the kitchen and the photo studio resulted in a series of photographs. In response to each image, Chef Giuseppe Catanzariti crafted unique recipes to comprise a five course menu. For the dinner event, eight special guests were presented cards of each photograph, followed by a drink pairing and the reveal of each inspired dish.

 

AMUSE BOUCHE: TEMPURA MARIGOLDS
honey, ginger, soy, sesame
prosecco

1. POTATO POPCORN
potato and corn puffs, pickled watermelon, roasted  bell pepper, purple potato skin, braised red onion, parmesan, celery

2. BEET SALAD
pâte à choux dough, filled with beet purée and pistachios, frisée, whipped goat cheese, honey drizzled grapefruit

3. POACHED RED SNAPPER (NOT POACHED)
red snapper, sweet corn mash, roasted bell pepper coulis, sweet pea purée, lemon blanched swiss chard, crushed black and pink peppercorn

4. SALTED SIRLOIN
sirloin on salted slate, sesame-soy dipping sauce, charred spring onions, peanut-citrus sprouts, pink peppercorn, hot rock

 

5. BANANA CREAM PUFF
puff pastry, banana rum gelato, maraschino cherry coulis, whipped cream, powdered sugar

ESPRESSO WITH SCHIUMA