Remember how it was 80 degrees the other day and now it’s overcast, again? What the hell Mother Nature?! Well, as we transition out of the snowpocalypse (the greatest takeaway from this shit winter) and head towards summer, The High Society DIning Club presents: Spring Sessions, with a menu inspired by Passover and Easter fare and festivities. Lesson: springtime is known as the season connected to ideas of rebirth, renewal and regrowth—so let’s get heady and full together.
Please save the date for Saturday, April 30th, 2011 and let us know as soon as possible if you plan to join us. And, if you think someone you know would be interested in attending (eaters, art appreciators, business brains, non- kleptos), pass this invite along. If they’re friend of yours, they could be a friend of ours. Email: firstname.lastname@example.org. All reservations will be promptly confirmed.
Some notes: H.S.D.C will be graced with an additional chef, Stephanie Reagor.Hailing from top-notch Chicago restaurants, such as Blackbird and Publican, she currently makes a ton of burgers and your favorite gnudi at The Spotted Pig. Also, if you’ve attended one of our dinners in the past, we will be moving locations to a bigger better more historic loft this time around. Address details will be sent the week of the event. Tempting tidbit: the rooftop and views will make you even more eager for summer. Let’s celebrate like freed Israelites and bring our boy Jesus back to life!
Big hearts and appetites, -H.S.D.C.
April 30th 2011 Menu: Deviled eggs with chives, pickled ramps and smoked trout *Enhanced* buttered biscuits Bibb lettuce with chopped apples, walnuts, gorgonzola and a red wine vinaigrette Spring Lamb Chops with Ramp-churri sauce Parslied purple fingerlings fried in duckfat Refreshments: Miller Lite Shandy Manischewitz neat Mystery Mojito Spring Sweet: Fresh honey vanilla ice cream with macerated fruit and bee pollen. Parisian coconut macaroons