It doesn’t get more local than this. Join us for a culinary collaboration with guest chefs & an Angus steer purchased from the Chicago High School For Agricultural Sciences!
Over six days, we’ll present a series of unique dishes made from a 500+ pound steer. We’re pooling the talents in our kitchen and bringing some friends in to create these daily specials for meat lovers. One featured dish will be offered each day, starting at 5:00 pm. Seating will be on a first come, first served basis, and a limited quantity of orders will be available. *Thank you in advance for your understanding & support.*
Day 1—Friday, Jan. 17
Guest Chef Bill Byers of Kettle Range Meat Co. will present a twist on classic French Steak Frites, with grilled New York Strip, Chimichurri & Elote-style french fries. What a way to kick off this series!
Day 2—Saturday, Jan. 18
Guest Chef Joseph Flamm, winner of Bravo’s Top Chef Season 15 & former Executive Chef at Spiaggia is on deck! He’ll prepare a Chicago-style Ribeye with house-made giardiniera and Parmesan fonduta, Keep your eye out for Chef Joe, as he plans to open a new restaurant this summer in the Fulton Market area.
Day 3—Sunday, Jan. 19
HTH Owner & Chef Neil Byers selected the head and neck of the Angus steer for his appetizer recipe, “Cabezas En Pozo”. The pit-roasted beef head will be served with sweet potato sopes, morita mole, crema and pepitas.
Day 4—Monday, Jan. 20
HTH Kitchen Manager & Chef Scott Arpin will serve a custom blended burger for the Martin Luther King holiday.
Day 5—Tuesday, Jan. 21
HTH Chef de Cuisine Jon T Tarcak will exercise his creativity using meat from the tail section & 2-inch-thick shanks.
Day 6—Wednesday, Jan. 22
Chefs Scott & Jon will partner to create something amazing for the last day of our culinary series!