The first installment of the Blackbird at 20 dinner series will kick off Tuesday, May 8 at 6:30 p.m., featuring a four course menu presented by chef Suzanne Goin, Blackbird Executive Chef/Partner Paul Kahan and Chef de Cuisine Ryan Pfeiffer. The dinner will take place in Blackbird’s private dining room, however all guests dining at Blackbird that evening will have the opportunity to taste a limited number of the collaborative dishes featured on the regular menu as well. Tickets start at $165 (including dinner, drinks, tax and gratuity) and are available here.
Tuesday, May 8—Suzanne Goin
- Restaurants Known For: Lucques, a.o.c., THE HUNGRY CAT, Tavern
- Accolades: Food & Wine “Best New Chef” in 1999, James Beard Award Best Chef: California in 2006
The Blackbird Connection: Suzanne Goin and Paul Kahan were first acquainted in news headlines, both being awarded the coveted title of Best New Chef by Food & Wine in 1999. Since then, many have noticed similar parallels in their career paths, both exploring their passions for whole animal roasts and artisan bread. Paul holds great admiration for Suzanne’s California-driven, soulful style of cooking.
The Menu:
- Avocado and Meyer lemon ricotta with apricots, pistachios and Fresno chiles
- Halibut and clams with fava beans, soppressata, radishes and sherry aioli
- Braised beef cheeks with green garlic soubise, Barbara’s greens and feta salsa verde
- Burlat cherry vacherin with cherry sorbet, crème fraiche ice cream and vanilla meringue
Monday, June 25—Marc Vetri
- Restaurants Known For: Vetri Cucina, Osteria, Amis, Pizzeria Vetri, Lo Spiedo and Alla Spina
- Accolades: Food & Wine “Best New Chef” in 1999, James Beard Award Best Chef: Mid-Atlantic in 2005
The Blackbird Connection: Another fellow Food & Wine Best New Chef of 1999, Paul considers Marc Vetri to be one of the best Italian chefs in America. They first met at a charity event in Philadelphia benefitting cancer research, which both have attended for several subsequent years. Both Paul and Marc have continued to partner in several philanthropic endeavors throughout the years, even traveling across the globe together to Italy for a special charity dinner.
Monday, July 23—Sean Brock
- Restaurants Known For: Husk, Founded a 2½ acre farm on Wadmalaw Island
- Accolades: James Beard Award Best Chef: Southeast in 2010, Bon Appetit named Husk “Best New Restaurant in America” in 2011
The Blackbird Connection: First meeting at a Food & Wine dinner in Charleston, South Carolina “a million years ago,” Paul and Sean Brock have collaborated on countless chef dinners in years past. With a shared love of music, Paul considers Sean as much of a historian as a chef Sean’s, praising his take on modern Southern food and his use of indigenous ingredients to the American south as “pure genius”.
Tuesday, September 25—Chris Cosentino
- Restaurants Known For: Cockscomb, Jackrabbit, Acacia House
- Accolades: Winner of BRAVO’s “Top Chef Masters,” season four
The Blackbird Connection: Chris Cosentino and Paul first crossed paths at legendary culinary event, FEAST in Portland, Oregon. Since then, the duo frequent each other’s restaurants whenever they are in town, and share a common bond over their passion for cycling.
Monday, October 22 Wylie Dufresne
- Restaurants Known For: 71 Clinton Fresh Food, wd~50, Alder, Du’s Donuts and Coffee
- Accolades: James Beard Award for Best Chef: New York City in 2010
The Blackbird Connection: Paul credits Wylie Dufresne with preparing one of the best meals he’s ever had, at Wylie’s first restaurant in New York, 71 Clinton Fresh Food. Over the years, Paul and Wylie have traveled the world on various culinary expeditions. Paul considers Wylie as one of the most important modern chefs in the world.
- Tuesday, November 13—Jeremy Charles
- Restaurants Known For: Raymonds Restaurant
Accolades: While at the helm of Atlantica—voted in 2007 the #1 Best New Restaurant in Canada by EnRoute Magazine
The Blackbird Connection: Before settling down in New Finland, Canada, Jeremy Charles came across Blackbird and the One Off Hospitality restaurant collective during his time living in Chicago, working as a private chef. Throughout their careers Paul and Jeremy found a common penchant for sourcing ingredients straight from land, Paul considers Jeremy to be one of the greatest chefs in Canada.
