About the Host
A 5-Time James Beard "Best Chef: Great Lakes" nominee, and winner of StarChefs' "Rising Star Chef" Award, Andrew Zimmerman originally set out to be a musician. However, when he began working in restaurants to support that dream, he discovered a love for cooking that prevailed over his other interests. In 2003, after graduating first in his class from NYC's French Culinary Institute, he moved to the Windy City and cut his teeth in the renowned kitchens of MOD, Del Toro, and NoMi at the Park Hyatt. In 2008, he joined the West Loop’s acclaimed Sepia as Executive Chef and shepherded it to its first Michelin star in 2011, an honor it has maintained every year since (yes, that's a total of 10 stars for Chef Zimmerman!). In 2017, he opened the chic and inventive Proxi, where he promotes his passion for global street food. Beyond his culinary talents, Chef Zimmerman has been honored for his community involvement, receiving the 2012 “Humanitarian of the Year” award from Plate magazine.
About the Event
Chef Zimmerman welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course modern American meal showcasing a few of his favorite signature dishes (see full menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Appetizer: Beef carpaccio with baby arugula
Entrée: Halibut with clams, scallops, fennel, & leeks
- What does my ticket get me?
In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Zimmerman as often as you’d like!
- What will the yield be?
2 servings of each dish.
- How long does this event take?
From start to finish, this event runs for 2hr 1 min. – 1hr 39 min. of cooking and 22 min. of additional Q&A at the end.
- What kitchen equipment, appliances, and utensils will be used?
- Small pot
- Large oven-safe pan
- Small sheet tray
- Meat mallet (or an empty wine bottle or a small heavy pan)
- Medium bowls (2)
- Small bowls for ingredients
- Cutting board & sharp knife
- Pairing knife
- Measuring cups & spoons
- Vegetable peeler
- Mixing spoon or spatula
- Fish spatula or large spoons
- Plastic wrap
- Paper towels
- Kitchen twine
- 2 salad plates and 2 wide shallow bowls to serve the finished dishes
- Spice grinder or mortar and pestle (optional if you buy ground spices)
- Salad spinner (optional)
- Citrus juicer (optional)
- Garlic press (optional)
- Metal cake tester or thin metal skewer (optional)
- Food processor (optional)
- Small pan (optional)
- What ingredients will be needed?
In addition to the following kitchen staples – cayenne pepper, extra virgin olive oil, fennel seed (or ground fennel), fish stock (or clam juice/low-sodium chicken stock), freshly ground black pepper (or ground pepper), kosher salt, mayonnaise, saffron, star anise, sweet paprika, white balsamic vinegar (or white wine vinegar/fresh lemon juice), and white peppercorns (or ground white pepper) – Chef Zimmerman recommends acquiring the following ingredients listed below:
- Baby arugula
- Dry white wine
- Filet mignon (or chuck eye steak/eye of ribeye)
- Fingerling potatoes
- Halibut filets (or other white fleshed fish)
- Littleneck clams (or cockles/black shell mussels)
- Sea scallops
- Unsalted butter
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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