FRIDAY 13 APRIL 2018

Dine with The American for an evening of culinary treasures with paired wines and friendly roasting among five legendary Chicago chefs.

Join Chefs Tony Mantuano (Spiaggia), Takashi Yagihashi (Slurping Turtle), Jimmy Bannos Sr. (Heaven on Seven), John Hogan (River Roast) and Debbie Gold (Tied House) for an inspired five-course dinner presentation. Each chef will be sharing unique insights, embarrassing gaffs and heartwarming stories of friendships forged in the kitchen and beyond. Enjoy as you’re entertained by endearing behind-the-scenes stories of five friends and their ascension in the restaurant industry.


RECEPTION AT 6:30 PM, DINNER AT 7:00 PM
$125 PER PERSON, INCLUSIVE OF TAX AND GRATUITY

THIS EVENT IS SOLD OUT

MENU AND WINE LIST

APPETIZERS
Andrew Longres
Executive Chef of The American


Chilled Carrot Soup, Yogurt, Cilantro
Garden Radish, Sea Salt, Spring Blossoms
Beet Tartar, Dijon, Fine Herbs
Gruet Brut Sparkling


DINNER
First Course ‐ Chef Takashi Yagihashi
Slurping Turtle; Chicago, IL


Crudo of Kona Kampachi with Quercia Prosciutto -Sea Beans, Preserved Mayer Lemon, Smoked Soy
Varner Chardonnay El Camino 2015


Second Course ‐ Chef Jimmy Bannos Sr.
Heaven on Seven; Chicago, IL


Chicken and Andouille Sausage Gumbo
Vin D’Alsace Gewürztraminer 2015


Third Course ‐ Chef Tony Mantuano
Spiaggia; Chicago, IL


Old School Ravioletto with Truffles
Ramey Claret Napa 2015


Fourth Course ‐ Chef John Hogan
River Roast; Chicago, IL


Roast Breast of Guinea Hen with Stuffed Cabbage, Morels, Ramps and Watercress
Fableist Cabernet Sauvignon 2016

DESSERT
Chef Debbie Gold
Tied House; Chicago, IL


Chocolate, Licorice, Coconut
Quinta do Noval LBV Port 2012



ANDREW LONGRES
James Beard Foundation Benefit Dinner: Andrew Longres

Growing up in a small town north of the city, Andrew Longres knew at an early age that he had a passion for food. At 14 years old, he started his first job at a local doughnut shop and decided at that point to pursue a career in the restaurant industry. By the time he graduated from high school, his drive and determination had propelled him from bussing tables and washing dishes at a local establishment to running the kitchen line.

Longres moved to Arizona and attended Scottsdale Culinary Institute, where he completed an externship at The Breakers in West Palm Beach. He then moved back to his hometown and began working at Starker’s Restaurant. At the restaurant, he learned to incorporate local ingredients and the fundamentals of how an independent restaurant works. Next, Longres took a job working under the James Beard award-winning chefs at 40 Sardines, before he became the sous chef at The American Restaurant in Kansas City.

He was offered a dream job at The French Laundry in 2011, so he and his wife packed and moved to California. He started in a commis position and worked every station in this world-renowned restaurant. After receiving a call from Colby Garrelts, the chef and co-owner of Bluestem, Longres decided his love of Kansas City was too great to ignore. He started working at Bluestem Restaurant in the fall of 2013 and, after six months, Longres was promoted to executive chef. Most recently, he was selected to be the executive chef for the reimagining of The American Restaurant. He is once again enjoying Kansas City and working at one of the city’s most popular restaurants.


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CHEF TAKASHI YAGIHASHI
Windy City Chef Roast: Takashi Yagihashi

Takashi Yagihashi melds contemporary French, Asian and American cuisine in exquisite ways. His delicate balance and respect for natural flavors has become a hallmark of his cooking style.

A native of Mito, Japan, Yagihashi began working in a local restaurant as a teenager. The restaurant’s owner recognized his ability and asked Yagihashi to assist with a restaurant he was opening in the States. He spent the next three years developing his skills in American kitchens, including the high-end French restaurant Les Plumes. Gabino Sotelino, executive chef and managing partner at the four-star Ambria, recruited him as chef de cuisine. Yagihashi was named partner and, after three years, he was presented with an executive chef opportunity at Tribute in suburban Detroit.

Tribute exceeded expectations and was on every “best of” list, including Gourmet’s list of America’s Top 50 Restaurants and Wine Spectator’s Best of Award of Excellence (2004). It received four stars from the Mobil Travel Guide (2000-2004) and four diamonds from AAA (1998-2004). The New York Times named Tribute “one of America’s top restaurants” in 2002.

Yagihashi relocated to Las Vegas, accepting the executive chef position at Okada at the Wynn hotel in 2005, earning Best New Japanese Restaurant from Bon Apetit. He unveiled his namesake Chicago restaurant, Takashi, in 2007, which both Esquire and Chicago magazines named Best New Restaurant and earned Michelin Stars in 2011, 2012, 2013, 2014 and 2015. Yagihashi introduced Japanese comfort food to Chicago’s River North neighborhood with Slurping Turtle, for which he was received Michelin Bib Gourmand Awards in 2013, 2014 and 2015.

Chef Yagihashi’s accolades include 2000 Best New Chef by Food & Wine and Best Chef Midwest winner by the esteemed James Beard Foundation in 2003. He has also competed on Top Chef Masters, Top Chef Duels and Iron Chef, and appeared on the Martha Stewart Show and Top Chef as a judge.


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CHEF JIMMY BANNOS SR.
Windy City Chef Roast: Jimmy Bannos Sr.

A third-generation restaurateur, Jimmy Bannos was born and raised in the restaurant business. Bannos’s real talent for cooking emerged n 1984, while experimenting with Louisiana recipes at his family’s Chicago diner. Soon customers were going crazy over his gumbo and demanding Cajun specials year round.

What had started as just a diversion from coffee shop fare grew into a true passion for everything Cajun and Creole. Jimmy's goal was then and is now for Heaven on Seven to be the best Louisiana style restaurant outside of New Orleans.

Serving a highly personalized interpretation of New Orleans and Southern cooking, Bannos continues to innovate and create. Heaven on Seven’s menu marries various cuisines and methods with New Orleans techniques and ingredients. Bannos’s ability to season aggressively without overpowering the palate is a defining characteristic of his flavor and style. The result is a complex layering of flavors that is consistent with New Orleans cooking principles, while bringing the region’s food into the 21st century.

Bannos authored two cookbooks: The Heaven on Seven Cookbook: Where it’s Mardi Gras All the Time! and Big Easy Cocktails, Jazzy Drinks and Savory Bites. Bannos was the second inductee to Chicago Culinary Museum’s Chef’s Hall of Fame in 2007, preceded by the late Charlie Trotter and followed by Rick Bayless).


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CHEF TONY MANTUANO
Windy City Chef Roast: Tony Mantuano

James Beard Award winner Tony Mantuano is an influential culinary force—a chef who has been on the ground floor of defining true Italian cuisine in the United States.

In addition to his role as chef-partner at Michelin Star restaurant Spiaggia, Mantuano is the chef-partner at River Roast, situated on the Chicago River; Terzo Piano, a Mediterranean-inspired restaurant at The Modern Wing of the Art Institute of Chicago; Terralina Crafted Italian, a waterfront Italian restaurant located in Disney Springs set to open this Spring; and a new restaurant concept set to open this Fall in the heart of Wrigleyville, in partnership with Joe Maddon.


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CHEF JOHN HOGAN
Windy City Chef Roast: John Hogan

Chef John Hogan is a fixture in the Chicago culinary community. He started his career at four-star Everest, Kiki’s Bistro and the Park Avenue Cafe. When he opened his own restaurant, Savarin, the Chicago Tribune named Hogan as one of the Top 10 Chefs in Chicago while Travel + Leisure honored Savarin with America’s Top 50 Restaurants. Esquire magazine also honored Savarin with Best Restaurant of 1999.

Just as steakhouses exploded across the country, Hogan took the helm at Keefer’s when it launched in 2001. He developed a signature menu of Chicago-style dishes inspired by American classics.

Hogan is currently executive chef at River Roast in Chicago, where he shares his straightforward but unique brand of cooking and collaborates with Chef Tony Mantuano, a friend for more than 30 years, to create their contemporary American tavern fare. As the name suggests, River Roast boasts a menu of masterfully roasted chicken, beef, pork, fish and vegetables, each carved tableside with a beautiful view of the Chicago River.

Chef Hogan was inducted into the Chef’s Hall of Fame in February 2018.


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CHEF DEBBIE GOLD
Windy City Chef Roast: Debbie Gold

James Beard Award winner and four-time nominee Chef Debbie Gold has been cooking her entire life. A Chicago native, she graduated from the University of Illinois with a degree in restaurant management. Gold values fresh, seasonal foods prepared with classic techniques.

Chef Gold spent two years studying at Ecole Hoteliere Tain l'Hermitage, France, honing her skills and cooking at several Michelin-starred restaurants. Returning to the United States, she began refining her craft under the guidance of her mentor, Charlie Trotter, at his namesake restaurant in Chicago. Gold then worked as the pastry chef at Everest before being awarded the position of executive chef at Mirador.

Gold ran the kitchen at The American for seven years, garnering national accolades and recognition for her gourmet creations and culinary vision. She then opened her own enormously successful restaurant, 40 Sardines, which received a nomination for “Best New Restaurant” from the James Beard Foundation. Gold was also a culinary partner in the casual dining startups, Red Door Grill and Standees.

Following a brief return to The American to assist in their transition to a high-profile event space, Gold is now developing the menu and running the kitchen for Tied House in Chicago, creating her own brand of exciting and adventurous American cuisine.

Chef Gold is a recipient of the James Beard Foundation Award for Best Chef: Midwest. She has appeared twice on Bravo’s Top Chef Masters.


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