San Francisco, California
London, United Kingdom
You are purchasing individual tickets; you will need to purchase four tickets to get a table for four. For parties who are purchasing tickets separately, please specify a party name in the memo field. This is a preliminary menu, changes will be inevitable. Due to the nature of this event there will be no substitutions, vegetarian or gluten free options.
Chef's Night Off is an ongoing series of "pop up" dinners at the Red Door when resident chef Troy Graves and crew are enjoying their day of rest. Concepted and executed by line cooks from Chicago's most respected restaurants, this is an opportunity to see the developing talents of Chicago's culinary scene. The people who put the flame to the pan are breaking loose for one night a month and bringing to life their cuisines, their way.
Each Chef's Night Off event will feature different cooks and different concepts, as well as an original cocktail menu by Red Door mixologist Jay Schroeder. The first Chef's Night Off event,¡Chingon!, is slated to occur on October 8. There will be four seatings throughout the evening and tickets will be available through the Red Door facebook page and RedDoorChicago.com
¡Chingon! is a vision of Mexican bar food through the Modern American culinary filter of cooks Steve Newman and Graham Stein. Unapologetically pork focused, inauthentic and soul satisfying, ¡Chingon! is food for sharing with friends over strong drinks and raucous conversations.
Meeting in the rural Midwestern kitchen of a 7 time James Beard nominated chef, Steve Newman and Graham Stein formed a fast friendship based around a love of pork and punk. After moving to Chicago, they've built their skills separately in Michelin-starred and JBA-winning kitchens, using each other to develop and refine ideas. This is the food they want to eat on their day off.
The service style of ¡Chingon! will be a shared plates tasting menu. Two dishes will come out per course; this is to maintain a lively atmosphere and move away from the boredom that sets in an hour into a 13 course tasting menu.
Lime Tortilla Chips & Charred Salsa; Housemade Fritos & Queso; Chicharrones & Guacamole
Baja Shrimp Ceviche, Chorizo Verde, Fried Shrimp Heads
Grilled Octopus Sopes, Chorizo Rojo, Sweet Potato
Smoked Duck Enchiladas, Peanut Butter-Ancho-Chocolate Sauce, 62* Duck Egg
Carnitas Flautas, Pickled Habanero Relish, Mole Mayo
Horchata Braised Pork Shoulder, Marcona Almonds, Coconut Wild Rice, Nopales, Tamarind Jus
Sea Scallops, Plantains, Smoked Fennel, Roast Cauliflower, Carrot Pipian
Dark Chocolate Tamale, Avocado Sour Cream Ice Cream, Tangerine
Fried Poblano Ice Cream, Sweet Corn and Queso Fresco Cake, Rum Raisin Sauce
Gratuity not included in ticket price.
When & Where
Chef's Night Off
Chefs' Night Off is an ongoing series of "pop up" dinners. Conceptualized and executed by cooks from Indy and now the Mid-West's most respected restaurants, this is an opportunity to showcase the developing talents of the regions culinary scene. The people who put the flame to the pan are breaking loose for one night a month and bringing to life their cuisines, their way. The idea is to help cultivate Indy's food scene and community. To get cooks, working with other cooks and exchanging ideas.