Gramercy Tavern veterans, Chefs Adam McFarland and Thomas Rogers of John’s Food and Wine, 2114 N. Halsted St. in Chicago, will be hosting an unforgettable collaborative chefs’ dinner on Sunday, March 10.
The event, which begins at 6 p.m., will feature a multi-course menu featuring dishes from two James Beard semifinalists, former Gramercy Tavern colleague Chef Kyle Knall of Birch and John Yelinek of Ladder 4 Wine Bar in Detroit Michigan.
All proceeds from the evening will be donated to The Arc, the nation’s largest community-based organization that advocates for people with intellectual and developmental disabilities.
The evening will feature three snack and entree courses from each of the three restaurants, all made with ingredients sponsored by Regalis. Selections will include off-beat veggie dishes from McFarland and Rogers, including charred Alpine radishes with carrot beurre blanc and bubu arare. Knall will present foie gras tarts and smoked steelhead trout, while Yelinek will present chicken presse with crayfish, morels and vin jaune. Birch Pastry Chef Ariel Welch will present dessert: a canele cake with hot fudge and ice cream.
Guests will also enjoy thoughtfully selected wine pairings curated by John’s Food & Wine General Manager and Wine Director Jonas Bittencourt, all courtesy of Maverick Beverage Co.
“Since opening in October, we’ve loved bringing top-notch food and wine to the city,” says McFarland. “It’s in line with the dishes Kyle [Knall] and John [Yelinek] make, and we’re really inspired by them.
“Each of us is bringing a really thoughtful, approachable, yet super special style of cooking and service to our communities, and it’s just such an honor to welcome these two to Chicago and have them do what they do best for our food-obsessed city. The best part of this though is giving back to The Arc in their mission to provide resources and support for those with disabilities and their families, a cause that’s personally dear to my family and me.”
Tickets for the dinner are $175 per person (plus gratuity and fees), and can be purchased online. Each ticket includes all food and beverage courses. Additional beverages will be available for purchase. All proceeds from the dinner will be donated to The Arc.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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