June 5th, we premiered our monthly Thursday dinner series at a 14.5 million dollar modern masterpiece in Arlington Hills. Our collaboration with the Whitney Team at Watts Group Real Estate seemed to create a slice of PURE perfection, because the evening was absolutely spectacular and we’d attribute much of that to the luxurious modern retreat. This intimate Farm-to-Table dinner for 30 guests featured foods from local Zoe’s Garden and presented courses prepared by three world class chefs from the Park City Culinary Institute. Chef David Chen, who also farms Zoe’s Garden, put together two dishes using ingredients that he grew and picked himself, including honey harvested from his bee colonies. Other dishes were prepared by Chef Michael LeClerc, who has over 30 years of experience beginning in Paris as an apprentice to the famous Joel Robuchon at Restaurant Jamin (he was the first American intern), and Chef Ellie Shropshire, who spent 15 years as a chef on private yachts sailing around the world. Throughout the meal Kirsten Fox of Culinary Wine Experiences, and one of the countries foremost wine experts, gave guests three wine pairings to match the dinner courses. Table design echoed the Farm to Table theme featuring fresh vegetables and fruits. Most notable, the evening featured the shallot scape both in the table design, and the plates. The shallot bulb pokes through the ground in spring, and if left alone, it turns into a flower. Chef David Chen picked the shoots for the Pure Table from Zoe’s Garden-impossible to purchase because they appear so quickly, and are only available for a week each year. The shallot scape was a one-of-a-kind culinary experience and a tribute to the debut of ‘The Pure Table’. The best part? We are doing these dinners monthly. Every month features a new exclusive location and a premier chef. (Visit our upcoming events for dates and information).
