Events

S.K.Y.

with Chef/Owner Stephen Gillanders

Monday, March 19, 2018 –

6:30 pm Reception
7:15 pm Dinner

1239 West 18th Street
Chicago, Illinois 60608

S.K.Y. HAS NO LIMIT
“Contemporary American cuisine, redefined by my most inspiring experiences from around the world” is how Chef/Owner Stephen Gillanders describes the fare at S.K.Y., his newly opened venue in Pilsen. The menu reflects many influences from Chef Gillanders's life, including childhood memories of cooking alongside his Filipino grandmother, 10 years as a protégé of Chef Jean-George Vongerichten, and the Korean background of his wife Seon Kyung Yuk, whose initials give the restaurant its name. Chef Gillanders will create a menu for the Chicago Chaîne based on his favorite dishes of the season.

Smart casual attire

Review

S.K.Y. Has No Limit

By Stephanie M. Blaser, Vice Chargée de Presse / Photos by Lorenzo Tassone

Most restaurants are defined by their cuisine – French, Italian, Chinese. This rule, however, does not apply to S.K.Y. in Chicago’s up-and-coming Pilsen neighborhood. “Contemporary American cuisine, redefined by my most inspiring experiences from around the world” is how Chef/Owner Stephen Gillanders describes the ever-changing menu at his newly opened venue. Indeed, the fare at S.K.Y. is limited only by Chef Gillanders’s imagination and culinary travels.

S.K.Y.’s menu, which changes frequently to take advantage of seasonal ingredients, reflects many influences from Chef Gillanders’s life, starting with childhood memories of cooking alongside his Filipino grandmother, ten years as a protégé of Michelin-star-awarded Chef Jean-Georges Vongerichten, and the Korean background of his wife Seon Kyung Yuk, whose initials give the restaurant its name.

Gillanders displayed his creativity and international inspirations on March 19 in a menu created especially for the Chicago Chaîne based on his favorite dishes of the season. After presenting a selection of whimsical canapes during a wine and cocktail reception, Gillanders kicked off the meal with an amuse bouche of edamame mousse on a chip. “This dish was born of my love of edamame at Japanese restaurants and guacamole and chips in Mexican restaurants,” he explained.

The special Chaîne menu also included the chef’s best-selling entrée, organic fried chicken, a delicious twist on the American classic with Asian-influenced seasoning. The final dish was a cheesecake brûlée that put an exclamation point on the chef’s ability to create “mash-ups” of much-loved foods. “I love crème brûlée; I love cheesecake,” he declared. “Why not do both!”

Invitation

S.K.Y. - March 19, 2018