Chef Brandon Veitch.
The Lobby at The Peninsula Chicago

Sunday Supper at The Lobby is $40 a person and will be offered from 5 to 9 p.m. Sundays alongside The Lobby’s regular dinner menu.

The Lobby at The Peninsula Chicago Promotes Brandon Veitch to Chef de Cuisine

For Brandon Veitch, chef de cuisine of The Lobby at The Peninsula Chicago, Sunday dinners growing up in the Chicago suburbs were never fancy and always fulfilling, with his grandmother, a wonderful cook and his earliest culinary influence, playing an integral part.

That comforting experience, which Chef Veitch now creates at home with his two young daughters, is the inspiration behind The Peninsula Chicago’s new dinner series, Sunday Supper at The Lobby.

Launching Sunday, Nov. 17, the three-course Sunday Supper will be served family-style for two or more guests, a welcome option for families, friends, industry professionals and others who want a break from their kitchens for the evening. “This is about togetherness and breaking bread, above all. We want our guests to relax and take the time to enjoy a simple, satisfying meal together,” says Chef Veitch.

The set menu opens with an assortment of charcuterie, cheese and crudités, followed by the main course, which will rotate weekly. Dessert, also served family-style for the table, will conclude the meal.

Sunday Supper at The Lobby is $40 a person and will be offered from 5 to 9 p.m. Sundays alongside The Lobby’s regular dinner menu. Select wines by the bottle will be offered for a special price; all beverages are additional.

Featured main courses for the upcoming Sunday Suppers are as follows:

  • November 17: Slow-Roasted Beef Short Rib
  • November 24: Braised Lamb Shank
  • December 1: Roasted Beef Tenderloin
  • December 8: Whole Roasted Dover Sole
  • December 15: Classic Beef Wellington
  • December 22: Braised Lamb Shank

Desserts to be featured include Cheesecake Bars with Strawberry Coulis, Red Velvet Cake, Chocolate Layer Cake and seasonal pie.

 

read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.