Nothing gets wasted at Farmhaus. The culinary brigade at the farm-to-table restaurant in Lindenwood Park has been breaking down whole animals and using all possible parts in every possible manner since doors opened in 2010. Last August, chef-owner Kevin Willmann, chef de cuisine Andrew Jennrich and the rest of the cooking crew demonstrated their talent with nose-to-tail fare at a she-bang, multi-course dinner. Now, the Farmhaus hands have announced that they are readying for a second nose-to-tail extravaganza, this time, in collaboration with one of Chicago’s rising chefs, Nate Sears.
Sears has worked with some of Chicago’s top chefs during his culinary career, including 8 years at Paul Virant’s acclaimed restaurant Vie and at Andrew Zimmerman’s now defunct Mod. This fall, Sears will be opening a restaurant called The Radler with business partner and friend Adam Herbert, focusing on modern German cuisine.
On Tuesday, June 18, Sears will be in the kitchen at 3257 Ivanhoe Ave., to help prepare a 7-course nose-to-table dinner that will feature menu items like crispy blood cake, pig head runza, grilled Thuringer sausage and vanilla-scened creme de lardo.
Got a hankerin’ for whole hog eatin’? Tickets are $65, plus $35 for alcohol pairings. Seating is limited to 40. Grab a reservation by calling 314.647.3800.
– Photo by Carmen Troesser
This article appears in June 2013.