Article by: Common Threads
CHICAGO (Oct. 7, 2019) – The Peninsula Chicago is pleased to announce the launch of a guest chef series in The Lobby to celebrate Chicago’s rising talent, including The Lobby's new Chef de Cuisine Brandon Veitch.
The five-course dinners will take place on either the third or fourth Monday of every month in The Lobby on the 5th floor of The Peninsula Chicago, 108 E. Superior St. Proceeds will benefit the nonprofit Common Threads, which brings cooking and nutrition education into schools and communities.
The Chef Dinner Series kicks off on Monday, Oct. 21 with Troy Jorge, Executive Chef of Temporis. The 20-seat restaurant in Chicago’s West Town neighborhood was recently honored with a Michelin star for a second consecutive year. Chef Jorge began his fine-dining career in Boston and has worked in such acclaimed restaurants as Grace and Acadia.
Chefs Jorge and Veitch will collaborate on the five-course dinner, with each creating two dishes and The Peninsula’s pastry team presenting the dessert course. The autumn-themed menu will showcase winter citrus, locally grown produce and beef and duck from Midwestern farms in dishes such as Chef Jorge’s Alaskan King Crab with grapefruit, pumpernickel and lemon verbena and Chef Veitch’s Ribeye and 48-Hour Short Rib with black garlic and hazelnut.
Guests are invited to arrive at 6:30 p.m. and will have the opportunity during the evening for a meet-and-greet with the chefs. Dinner will be served at 7 p.m. The price of the dinner is $110, which includes a welcome cocktail. Wine pairings will be offered for an additional $60.
For Chef Veitch, the dinner series is an opportunity to showcase his elegant, clean style while working with guest chefs to create a unique experience that captures the inventiveness and excitement of Chicago’s dining scene.
“I’ve been fortunate to work and learn alongside incredibly talented chefs here at The Peninsula. With this new dinner series, I’m so excited to expand that circle and welcome my peers from other restaurants who I know are up to amazing things,” says Chef Veitch.
A graduate of Roosevelt University and Kendall College, Chef Veitch has been with The Peninsula Hotels since 2015, starting at The Peninsula Beverly Hills. After transferring to The Peninsula Chicago, he worked his way up to sous chef and was promoted to chef de cuisine in September.
The next dinner in the series is planned for Monday, Nov. 18, with an announcement for the featured chef forthcoming. After the holidays, the dinners will resume in 2020 according to the following schedule: Monday, Jan. 27; Monday, Feb. 24; Monday, March 30; and Monday, April 20.
January’s dinner will welcome Chef Charles Welch of Good Fortune in Chicago’s Logan Square neighborhood; the Mediterranean-inspired menu will feature seafood and handmade pasta. The rest of the guest chef lineup will be announced in the coming weeks.
The Lobby, with its comfortably grand seating area and 20-foot picture windows overlooking picturesque Michigan Avenue, is a stunning backdrop for the dinners. For more information and to reserve a seat for the October dinner, please call The Lobby at (312) 573-6695, email firstname.lastname@example.org , or book via OpenTable at The Lobby.
The Peninsula Chicago is a Five Star, Five Diamond hotel located on the “Magnificent Mile” at 108 East Superior Street (at Michigan Avenue), within the city’s premier shopping district. The 339 guest room hotel opened in 2001 and features three distinctive restaurants, a popular bar and a world-class spa. In 2019, U.S. News & World Report named The Peninsula Chicago the #2 Hotel in the U.S. and the top hotel in Illinois, and TripAdvisor named it the #1 Luxury Hotel in the U.S. For information on The Peninsula Chicago, please visit www.peninsula.com/chicago or call +1 (312) 337 2888 or toll-free at +1 (866) 288 8889.
Common Threads is a national nonprofit that provides children and families cooking and nutrition education to encourage healthy habits that contribute to wellness. We equip under-resourced communities with information to make affordable, nutritious and appealing food choices wherever they live, work, learn and play. We know that food is rooted in culture and tradition so we promote diversity in our lessons and recipes, encouraging our participants to celebrate their culture.