Monday, November 20, 2017 –
123 N. Jefferson Street
Chicago, Illinois 60661
In celebration of the success of the recent Grand Chapître 2017, we felt it was only fitting that our next event should be “A Celebration of Tradition…with a Modern Twist.” To mark this occasion, Executive Chef Andrew Zimmerman will prepare a product-driven, seasonally inspired five-course menu of dishes from Michelin-starred restaurant, Sepia. In addition, guests will experience a few offerings from Chef Zimmerman's hot new eatery, Proxi, which showcases his eclectic take on global street food. As we have come to expect from this exceptional chef, each course will celebrate the purity of the ingredients while allowing the chef’s creativity to shine through, culminating in a menu that seamlessly melds rusticity and refinement, tradition and modernity.
An Homage to Old Friends … and a New Sibling
It’s challenging enough to create a menu for 60 guests that progresses seamlessly from traditional to modern and rustic to refined. It’s even harder when the dishes come from two kitchens representing two dramatically different restaurant concepts. That’s exactly what Executive Chef Andrew Zimmerman and Chef de Cuisine Adam Zoscsak accomplished for the Chicago Chaîne’s second event of the season on November 20. The five-course menu featured signature dishes from Chef Zimmerman’s Michelin-starred, fine-dining restaurant, Sepia, along with favorites from Sepia’s new sister restaurant next-door, Proxi, which specializes in global street food.
“We were asked to put together a menu that reflected both restaurants,” Chef Zimmerman explained to his guests. “I hope you could see the difference in the courses: Some were more simple and direct, and some were more subtle and composed.”
The occasion also marked a reunion with an old friend, Sepia Managing Partner Emmanual Nony. This evening marked his fourth time hosting the Chicago Chaîne. “It’s always been a really great pleasure and honor to host the Chaîne,” Nony said. “It was a wonderful experience to marry the Sepia cuisine and the Proxi cuisine, which are totally different styles.”
Another highlight of the evening was the induction ceremony for new members Scott and Mary MacGregor. Former Chicago Bailli and current Conseiller Gastronomique des Etats-Unis Mon Roldan was on hand to conduct the ceremony, allowing the two newest members to wear their ribbons for the first time.