The Most Expensive Ham at EL Ideas
In collaboration with Rodrick Markus of Rare Tea Cellar, Chef/Owner Phillip Foss and Chef de Cuisine Matt DuBois of EL Ideas, are proud to introduce Chicago and the American community as a whole to the wonders of Cinco Jotas 5j Jamon - a 100% acorn fed and pure bred Iberian ham that has been cave aged for two years.
For this unique evening featuring 'The World's Most Expensive Ham', Chefs Foss and DuBois undertake the challenge of showing off the versatility and flavors of an ingredient which Chef Foss states, "Is more complex than a divorce."
Beverage pairings for the evening will be provided by Dave Thomas of H2Vino and will feature many Spanish oddities (inclusive of a rare 1975 Sherry), and cocktails featuring truffle bitters as crafted by Rodrick Markus and Adam Seger of Rare Botanical Bitters.
The World's Most Expensive Ham Dinner
EL Ideas, Chicago
2419 W. 14th Street
Sunday, May 19th, 2013
Chefs Phillip Foss, Matt DuBois and the team of EL Ideas
Rodrick Markus of Rare Tea Cellar
Saul Sola of Cinco Jotas
Dave Thomas of H2Vino
Adam Seger of Rare Botanical Bitters
$250/person plus tax and gratuity
Reserve space by emailing firstname.lastname@example.org
Posted 05/06/13 - Share this entry
EL Ideas Sets Flux Capacitor to 1980's for One Week Throwback
For one week only, Chef /Owner Phillip Foss and the team at EL Ideas will enter a time warp and recreate the ‘Me’ decade through the cuisine and culture of the 1980s. 80s Week dinners will feature righteous music, gnarly food, and other radical staples from the era. Costume is mandatory for diners and chefs alike, but comfort is key as the menu will last 3 hours and feature upwards of fifteen courses.
When: October 9 – 13, 2012
7:30 PM (6:00 PM Saturday)
Well… why not?
2419 W. 14th St, Chicago, IL, 60608
$165/Person + Tax & Gratuity
Contact Allison at email@example.com (preferred), or call the restaurant at (312) 226-8144 to claim seats!
Posted 10/01/12 - Share this entry
EL Ideas Hosting Michael Ruhlman and Brian Polcyn
Chef Phillip Foss and his team are proud to welcome Brian Polcyn andMichael Ruhlman into EL Ideas for a one-day workshop and book signing promoting their recently released book, Salumi: The Craft of Italian Dry Curing. During the three hour session, attendees will be able to interact with the authors and observe the techniques and insights featured in the recently released book, and follow up to their widely acclaimed, Charcuterie.
About the authors:
Michael Ruhlman is the author of six prior nonfiction books, including The Soul of a Chef and The Making of a Chef. He also coauthored, with Thomas Keller, The French Laundry Cookbook. Brian Polcyn is chef and owner of Cinco Lagos in Milford, MI and the Forest Grill in Birmingham, MI, and teaches charcuterie at Schoolcraft College in Livonia, Michigan.
EL Ideas, 2419 W. 14th Street, Chicago, IL
Sunday, October 21, 2012
$165/person – charged upon making the reservation
Sampling of preparations will be available to attendees.
Posted 09/28/12 - Share this entry
Ideas in Ideas: Ideas in Food to Pop Up at EL Ideas for Workshops and Collaboration Dinner
It is with great pleasure to announce that EL Ideas and Chef Phillip Foss will be hosting the cutting edge Ideas in Food for 'pop up' workshops and a collaborative dinner at EL Ideas.
Widely considered pioneers in modern gastronomy on account of their refined and inquisitive nature towards cuisine, Chefs/Authors Alex Talbot and Aki Kamozawa are widely acclaimed for their published work and are models for how to share knowledge in the age of internet.
The three day schedule is available below and it is open to both industry and the public (think Mother's/Father's Day gift!).
Chef Talbot will be conducting the workshops and the cost for each is $125 per person. The collaborative dinner on Tuesday night will be $165.
Sunday, June 24th:
Ideas in Food, Workshop 1: 12 noon - 3pm
Topic: Sous Vide and Temperature Controlled Cooking
Ideas in Food, Workshop 2: 4 - 7pm
Topics: 1) Egg Cookery 2) Pressure Cooking
Monday, June 25th:
Ideas in Food, Workshop 1: 12 noon - 3pm
Ideas in Food, Workshop 2: 4-7pm
Topic: Using Transglutaminase
Tuesday, June 26th:
Collaborative dinner at EL Ideas (2419 W. 14th Street, Chicago, 60608
Chef Alex Talbot of Ideas in Food and Chef Phillip Foss of EL Ideas
15 courses (menu tbd)
7:30 m- 10:30 pm
Space will be limited, so email your request for any or all of the itinerary to firstname.lastname@example.org.
Posted 05/02/12 - Share this entry
The Pickled Tongue Blog has Moved to www.elideas.com
Posted 03/15/12 - Share this entry
EL Ideas - Changes in Reservations Process
Posted 03/06/12 - Share this entry