James Beard Eats Week 2018

JAMES BEARD EATS WEEK

Celebrate James Beard and Chicago’s vibrant culinary scene April 27-May 7, 2018 with 11 days of exclusive restaurant menus and dishes inspired by James Beard’s American Classic recipes. More than 100 top Chicago restaurants will honor the man known as the “Dean of American cookery” through their food.


JAMES BEARD MENU

-Starter-

Fried Oysters –English peas, lemon black pepper aioli 16

-Entrée-

Braised Lamb Shank –Cannellini beans, tomatoes, polenta 34

-Dessert-

Baked Alaska –Thai coconut cake base, mango ice cream, caramel and lime crème anglaise 9


CATCH 35, SEAFOOD & PREMIUM STEAKS

Chicago | 312-346-3500 | 35 W. Wacker Dr.

Naperville | 630-717-3500 | 35 S. Washington St.

www.catch35.com


What inspired Catch 35’s Chef Eddie Sweeney’s 2018 Eats Week Menu items?  

Starter-

“When I think of James Beard and how to represent his cookery, I go with what I am best at.  Rustic cooking techniques paired with high quality ingredients are what I enjoy not only to cook but to eat.  For starters, I chose to flash fry fresh East coast oysters with a light breadcrumb.  I pair them with fresh spring English peas.  To brighten the dish I added lemon and pepper to a creamy aioli to balance the acidity.” 

Entree-

“Next, the entree dish embodies all I love about food.  Rich and hearty this dish is full of flavor, texture, and heart warming goodness.  I slowly braised the lamb shank for hours in its own juices. Cannellini beans, tomatoes, and polenta compliment the lamb shanks earthy flavors while adding acidity and texture.”

Dessert-  

“Lastly, the finishing touch is the Baked Alaska.  If you don’t know, I started my cooking career as a pastry chef.  I have a great fondness for the time and care put into desserts.  I chose the Baked Alaska because it not only is an obvious show stopper but the flavors and textures leave you with a desire to want more.  A dessert is the finishing touch, it is sometimes the most memorable part of the meal.  The flavors of coconut, mango, caramel, and lime highlighted by the variety of crunchy, smooth,  and creamy textures are a sure fire way to keep Catch 35 on your mind!  I look forward to you enjoying Catch 35’s James Beard Inspired Menu.” 

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