Midsummer Night’s Dinner
This past weekend I orchestrated another experience with Chamba Life and my first time working with Up Elevated Cocktails’ very own Carlos Ramos (Sir Mix-a-lot in my phone) on a chill Friday night. The pop-up location of choice was a rustic outdoor backyard allotted to us by Logan Square's The Little Pickle by Chef Brad and his partner Lindsay. A colorful and low-key gem temporarily closed while they undergo some exciting new changes this year (they did NOT tell me the secret unfortunately). You can also find their venue listed on Freespace.com for your private event needs.
The table was gleaming with light from the candleflames gently dancing in the warm
Chicago night’s breeze and golden silverware snuggled next to beautiful white porcelain of all types. Our guests arrived and gathered their minds and appetite with pleasant conversation and smoke session before their 4 course meal. Please note that no chickens were harmed, stoned, or bothered during this event. They probably got a contact high and clucked out early. (I’ll stop now).
Once the clock struck 8 o’clock the evening was spiced up with a hot number, Mapo Tofu made Sichuan Style. An addictingly spice bowl of a oily broth with fresh chilis, gochujang pepper, black pepper, crispy pork fried in the soup until finish. When hot and the base is just right, I added cubed firm tofu that will soak up that flavor and thicken up the soup. Garnished with fresh chopped scallion and a generous drizzle of infused olive oil. This heat was paired with Carlos’ super refreshing CBD elixir called Flower Power.
Note that I was not outside when they indulged in the soup but I hear some folks did NOT listen to me about the heat (bars) and were caught off guard. Lol. Following the heat, course number 2, a enticing plate of Shroom Bulgogi. The idea was inspired to me by Chef Jessica Johnson who unfortunately was needed at her kitchen and could not join us that evening but she was their in the spirit of service.
My interpretation consisted of three different types of mushrooms; shitake, baby oyster, and king trumpet. Marinated in a sesame and sweet garliky soy sauce before being sautéed in a THC infused butter which melded together making the glistening sauce. Topped with a play on Alabama-style white BBQ sauce, a gochujang BBQ sauce made with kewpie mayo and rice vinegar to compliment the meaty umami with a sharp bite of twang to the tongue. Finished with smoky bonito flakes and bright green been sprouts for added crunch and sexiness. If I did not tell you what this was you would think you just ate a slice of beef. (Your welcome non-meat eaters <3).
Right into the main course, a beautiful tower of flavor. A base of sushi rice topped a bed of spinach braised in butter and mirin. Seared salmon nestled atop the green. Pickled ribbons of cucumber, daikon, and carrots to bring some sweetness and crunch to the party. The final touch was a ladle of vegetarian kombu dashi to fill the outskirts of the bowl. A castle of flavor with a moat that dotted with bubbles of infused olive oil to make it shine. This dish was paired with Carlos’ Jinro Mule which was the perfect tart and bubbly treat to join the course together.
I can NOT tell you how much this dessert almost made me cry when I saw it on the plate in front of everyone. The evening was energized with a sweet green matcha cheesecake. Swimming inside a pool of yuzu custard, on the horizon of a rocky hill of an infused toasted honey cookie and hazelnut crumble (Bet you thought I was gonna say graham cracker…SIKE). Two rich white walls of chocolate bark leaned over the cheesecake, hiding the red raspberries. I believe after a big meal that a coffee hits the spot and leaves you feeling less stuffed and mobile. Carlos made just that; Chicory coffee with sweetened condensed milk and his 15mg CBD Bliss Blend of Lion’s Mane and Reishi (I had 4 or 5…it was a long drive back home so…).
It made me happy to share this much inspiration with my guests in just a short 2 hours and I can not wait until the next time. I am grateful to everyone who traveled out to dine with us and I look forward to the next time Chamba Life and Up Elevated Cocktails come together to create magic. Huge shout out to mixologist Carlos for going outside of his norm to create drink pairings around Asian culture. One of many firsts and I cannot wait to see what he does next!
