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Restaurants do their part to honor the earth which provides their bounty of ingredients

Paul Fehribach's Profile Photo Paul Fehribach
Executive Chef/Owner
Big Jones
Chicago, IL

Every day is Earth Day. A generation ago when Earth Day was just starting out, it was an important means of taking an annual assessment of our progress on environmental issues, and there has been much progress but also many failures. At this time, Earth Day seems little more than a corporate-sponsored picture of what is wrong with our society, rather than a call to action to enact change. Let's face it, we are faced with the greatest ecological crisis in human history and may be causing the most massive wave of extinctions in the 4 billion year history of earth. This requires a daily commitment from all of us to do better ourselves, and push those around us to do better. Going to Earth Day events and concerts with their corporate sponsorships and mountains of garbage (compostable or not, disposables are a huge waste of energy) may help you feel for a day like we're getting somewhere but without daily engagement we are doomed to fail. So, at Big Jones we will continue to work every day at being better stewards. On Earth Day we will show our commitment by working as hard as we do every other day to bring people food that is produced and prepared with careful regard for the consequences of each action taken, from the seed to the field to your table.

 
 
 

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Special Dining Event: July 31, 2013

Big Jones Hosts Heaven Hill for a Special Whiskey Dinner July 31

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We are pleased to welcome Heaven Hill Distillery on Wednesday, July 31 for our next whiskey dinner with the Big Jones Bourbon Society. For this installment of our whiskey dinner series, we once again turn to Appalachia, on this occasion drawing inspiration and a few recipes from The Foxfire Book of Appalachian Cookery, a wonderful book of stories and recipes gathered in the 1970′s from old-timers throughout Appalachia who remembered the old way of doing things, many of them continuing to cook on wood stoves and save their own calf’s stomach cuttings (for the rennet, to make cheese) even into the modern era, and the old Time Life book on Southern Cooking from the Craig Claiborne era that was penned by our beloved Eugene Walter. Reservations can be made by calling 773-275-5725

Titled A Midsummer Sunday Dinner, ca. 1920, the menu is as follows:

Wednesday July 31, 2013

6:00 reception, 7:00 dinner


Corn Fritters with Fried Okra and Zucchini, Homemade Mayonnaise and Pepper Sauce

Turnip Greens Cooked with Potato Snowballs and Ham Hocks

Crackling Cornbread with Sweet Cream Butter and Juneberry Jelly

Pan-Fried Smoked Ham with Crowder Peas, Blue Corn Hominy Cooked with Streak of Lean and Onions, and Pickled Peaches

Sliced Tomatoes with Malt Vinegar, Herbs, and Buttermilk on the Side

Blackberry and Marrow Pudding Pie with Cherokee Sweetmint Ice Cream


Heaven Hill Whiskies to be poured:

Rittenhouse Rye

Elijah Craig 12 Year

Larceny

Bernheim

Evan Williams Single Barrel


Fifty dollars per person including tax and gratuity

http://www.bigjoneschicago.com/bigjonesblog/?p=2064

Posted 06/19/13 - Share this entry

 

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