March 5 Bluegrass Dinner

This dinner is postponed until further notice

On March 5, let’s celebrate the flavor, tradition and history of Appalachia with a 5-course gourmet plant-based meal, cocktails and sweet mountain music from our friends, the Bubbly Creek Bluegrass Band!

Bubbly Creek Bluegrass Band F

– – – – – – – – – – – – – – – – – – – – – –
Register and get a seat now
– – – – – – – – – – – – – – – – – – – – – –

Your hosts, Heather and former Top Chef contestant and professional chef Valerie are cookin’ up something real special for our herbivoracious friends.

Our creative Appalachia-inspired menu is in development as we speak—classic apple sorghum stack cake, fresh corn cob ice cream, dandelion jam and more, so stay tuned.

The secret location of the Bluegrass Dinner will be announced (only to guests who will be joining us) March 2nd or 3rd. Cocktail hour begins at 6pm, and the meal begins at 7pm. Check out pics from past dinners here.

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
Seats at the Bluegrass Dinner table are $85 per person.
The cost of this dinner includes a premium cocktail hour, live music from our friends Bubbly Creek and a 5-course gourmet meal. BYOB/Wine. Pairing recommendations to come. We also have some fun surprises planned for our guests.

Register and get a seat now

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Sign up for The 24 Carrot Supper Club announcement list so you don’t miss all the important deets.

Posted in Underground DInner | Leave a comment

Friends and Lovers Valentine’s Dinner: More Info


Photo by: Marta Sasinowska

The Friends and Lovers Valentine’s Dinner is SOLD OUT. Stay tuned for March 5 Bluegrass Dinner details.

Hello Friends and Lovers,
Exciting developments for the February 12 dinner. The talented Lilianna Wosko will be playing her haunting cello for us throughout the evening. Do you want the chills? Take a listen to her song Radiata, that is what we are goin’ for.

Also, our crimson, garnet, rouge and rose menu is up! Read below…

It is important to know that this is NOT a couples only dinner. We are celebrating love and good food and that applies to everyone—Friends and Lovers alike.

Sign up for The 24 Carrot Supper Club announcement list so you don’t miss all the important deets and upcoming announcements, like who the band is for our March 5 Bluegrass dinner.

Remember that the secret location of this dinner will be announced February 9th or 10th (only to guests who will be joining us). Cocktail hour (hosted by FAIR Trade Vodka) begins at 6pm, and the meal begins at 7pm.

– – –
The 24Carrot Menu*
– – –

COCKTAIL HOUR:
Signature cocktails provided by FAIR Trade Vodka
Almond cracker topped with rose petal, pink peppercorn, sumac and gold flake cashew cheese GF

COURSE 1:
Shaved kohlrabi and radicchio salad with poached pears, sunflower sprouts, crispy eggplant and a chickpea fritter GF
Suggested Wine Pairing:
Pinot Blanc or Chenin Blanc, wine with a slight sweetness and acidity

COURSE 2:
White bean tomato ragout, wilted spinach, glazed sweet potato and a pine nut crisp GF
Suggested Wine Pairing:
Sauvignon Blanc or Pinot Noir

COURSE 3:
Crispy chow fun noodles, spicy kimchi and ginger blood orange glazed lotus root GF
Suggested White Wine Pairing:
Syrah for the red wine drinkers, and a nice Grüner Veltliner for the white wine drinkers

COURSE 4:
Beet apple gratin, crunchy carrot nest, smokey beet coulis and sweet miso arugula GF
Suggested Wine Pairing:
Cabernet or Cabernet blend, a strong grape that will hold up to the strong flavors of the beets

INTERMEZZO:
Plum rosewater sorbet with poached grape GF

COURSE 5:
Red velvet cake layered with spicy raspberry jam and buttercream, toasted rice chocolate crisp and candied orange peel GF
Suggested Wine Pairing:
Sauterne, a nice full flavored sweet wine to balance the dessert

– – –
Seats $85 per person. The cost of this dinner includes a premium signature cocktail hour hosted by FAIR Trade Vodka and a 5-course gourmet meal prepared by Heather and Val. BYOB/Wine. Pairing recommendations to come. We also have some fun surprises planned for our lovely guests.
– – –

*We reserve the right to adjust the menu as we see fit, in order to create the best experience possible for our guests. For our dinners, we source as much organic and local foods as possible. We use whole, clean, natural ingredients to create a sequence of dishes that will have you beyond satisfied and definitely inspired. No processed foods or fake meats will make it onto our table, and know that we strive to create a menu that is either entirely, or almost entirely, vegan (we do use raw, wild-harvested honey) and gluten-free (look for the GF by each item that is sans gluten). When you see menu items listed as “cheese,” it is a delicious, homemade non-dairy, non-soy cheese. When you see “ice cream” on the menu, it is a soy- and dairy-free version that will have you wondering how it could possibly be that good without the dairy. Promise.

Posted in Underground DInner | Tagged | 1 Comment

Friends and Lovers Valentine’s Dinner


YumUniverse

YumUniverse
The Friends and Lovers Valentine’s Dinner is SOLD OUT. Stay tuned for March 5 Bluegrass Dinner details.

This Valentine’s Day, celebrate love, friendship, 5-courses, cocktails, live music and good times with your hosts, 24 Carrot founder, Heather and former Top Chef contestant and professional chef Valerie.

Our exciting Valentine’s Day menu is in development as we speak—stay tuned. But in the meantime, you can get an idea of what other menus are like by checking out the menu for our Holiday Dinner.

Sign up for The 24 Carrot Supper Club announcement list so you don’t miss all the important deets.

The secret location of this dinner will be announced (only to guests who will be joining us) February 9th or 10th. Cocktail hour (hosted by FAIR Trade Vodka) begins at 6pm, and the meal begins at 7pm.

– – –
The 24Carrot Menu*
– – –

COCKTAIL HOUR:
Signature cocktails provided by FAIR Trade Vodka)

COURSES 1-5
TBD (coming very soon!)

– – –
Seats $85 per person. The cost of this dinner includes a premium signature cocktail hour and a 5-course gourmet meal. BYOB/Wine. Pairing recommendations to come. We also have some fun surprises planned for our guests.
– – –

*We reserve the right to adjust the menu as we see fit, in order to create the best experience possible for our guests. For our dinners, we source as much organic and local foods as possible. We use whole, clean, natural ingredients to create a sequence of dishes that will have you beyond satisfied and definitely inspired. No processed foods or fake meats will make it onto our table, and know that we strive to create a menu that is either entirely, or almost entirely, vegan (we do use raw, wild-harvested honey) and gluten-free (look for the GF by each item that is sans gluten). When you see menu items listed as “cheese,” it is a delicious, homemade non-dairy, non-soy cheese. When you see “ice cream” on the menu, it is a soy- and dairy-free version that will have you wondering how it could possibly be that good without the dairy. Promise.

Posted in Underground DInner | Tagged | 1 Comment

Holiday Dinner December 2, 2010


YumUniverse

SOLD OUT (see our upcoming events for more dining opportunities)
YumUniverse
It is time! December 2, 2010 is the big date for Chicago’s premier plant-based gourmet 5-course underground dinner—The 24 Carrot Supper Club. Founder of the plant-based go-to resource YumUniverse.com, Heather Crosby, and former Top Chef contestant, founder of Culinary Speakeasy and professional chef, Valerie Bolon, are the gals behind this exciting idea.

Sign up for The 24 Carrot Supper Club announcement list so you don’t miss all the important deets.

The secret location of this dinner will be announced (only to guests who will be joining us) November 29th or 30th. Cocktail hour (hosted by Chicago’s first boutique distillery, KOVAL) begins at 6pm, and the meal begins at 7pm.
YumUniverse
SOLD OUT (see our upcoming events for more dining opportunities)

– – –
The 24Carrot Menu*
– – –

COCKTAIL HOUR:
Signature cocktails (cocktails from Chicago’s KOVAL Distillery)
Herbes de Provence cracker topped with garlic cashew cheese and golden raisin jam GF

COURSE 1:
Roasted beet and avocado napoleon with lemon balsamic reduction, micro greens and crispy shallots GF
Suggested Wine Pairing:
Pinot Blanc or Grigio
A nice crisp white wine that is light and mildly fruity and will balance the flavors of the acidity in the dish.

COURSE 2:
Caramelized onion and apple soup, nutmeg oil and thyme graham cracker GF
Suggested Wine Pairing:
Sauvignon Blanc
A fruitier white wine that will complement the sweetness of the apples in the soup.

COURSE 3:
Apple cider vinegar and maple syrup braised mustard greens with sweet potato/parsnip ravioli and sucanat pecan sauce GF
Suggested White Wine Pairing:
Gruner Vetliner (white)
A nice white wine with minerality and a touch of acidity.
For Red lovers: Pinot Noir or Shiraz
Has characteristics of fruitiness which will balance the sweetness of the vegetables in the dish.

COURSE 4:
Three squash and sage terrine with sweet tomato sauce, crispy kale chips and sage oil GF
Suggested Wine Pairing:
Cabernet Saugivnon
A heartier wine with a touch more tannins that will readily balance the acidity of tomatoes and hearty vegetables.

COURSE 5:
Sticky almond cake with raw cardamom ice cream, pepita lace cookie, Marcona almonds, salted caramel sauce and cranberry coulis GF
Suggested Wine Pairing:
Sauterne or Port
Most sweet wines will complement this dish, Sauterne is a white grape and Port is a red grape…a matter of personal preference.

– – –
Seats $85 per person. The cost of this dinner includes a premium signature cocktail hour and a 5-course gourmet meal. BYOB/Wine. Pairing recommendations to come. We also have some fun surprises planned for our guests.
– – –

*We reserve the right to adjust the menu as we see fit, in order to create the best experience possible for our guests. For our dinners, we source as much organic and local foods as possible. We use whole, clean, natural ingredients to create a sequence of dishes that will have you beyond satisfied and definitely inspired. No processed foods or fake meats will make it onto our table, and know that we strive to create a menu that is either entirely, or almost entirely, vegan (we do use raw, wild-harvested honey) and gluten-free (look for the GF by each item that is sans gluten). When you see menu items listed as “cheese,” it is a delicious, homemade non-dairy, non-soy cheese. When you see “ice cream” on the menu, it is a soy- and dairy-free version that will have you wondering how it could possibly be that good without the dairy. Promise.

Posted in Underground DInner | 5 Comments