This is not something for the masses, it is exclusively for our friends - those ready to think outside the box just a little... or in some cases, maybe a lot. Chicago Bite Club is a private group of individuals who share singular culinary experiences while raising awareness & resources for local groups in need.
Those lucky enough to be invited to a CBC event will enjoy their favorite things in a comfortable,
intimate & flexible setting that feels like a home away from home.
Tickets are all-inclusive meaning members are not charged anything more for a little extra of their favorite dish
or for that last cocktail or pour of their favorite wine.
Know someone in the Club? Hit us up - we will look forward to seeing you at an event soon!
There is always something special cooking at CBC, and many of the ideas for dinners and themes come from our illustrious Members themselves.
Whatever can be dreamed can be enjoyed. See what is coming soon . . .
Have a great idea for a theme or special ingredient?
Want to host a public or private event?
Question about food or cooking?
Know a Member and want to get invited?
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This savory custard is a hit at any brunch, lunch or dinner - and the technique is SUPER simple. Use the framework below and let your creative juices flow.
Assemble all ingredients & kitchen utensils in one area before beginning. Please use this framework as your jumping off point and adjust to your personal tastes.
Cook the veggies any way you want, but roasting the veggies concentrates the flavors & removes excess water. Starchy veggies may require a little less egg depending on your taste & practices.
I have subbed vegan egg products and xanthan gum to make delicious vegan sformati as well.
Peas & Beans (can be starchy)
Lettuces & Greens of all sorts
Alliums of all sorts
Squashes of all sorts (starchy)
Cauliflower & Cabbage (can be starchy)
Fresh herbs of all sorts work well, but will need to adjust quantity based on potency
For the batter, makes about eight 3.5 oz portions
10 w oz cooked & drained item from the list above
2 egg yolks
10 fl oz heavy cream, ½ & ½ or whole milk (coconut milk works also)
Salt & black pepper to taste
1 grate of fresh nutmeg (optional)
1 peeled clove raw garlic or shallot (optional)
1) Set your oven to 225F
2) Cook and drain veggies.
3) Puree until smooth: room temp veggies, eggs, yolks, salt, pepper, garlic or shallot & nutmeg to a blender
4) Add cream & pulse until incorporated.
5) Pass mixture through a fine sieve, if desired.
6) Prep eight ramekins with olive oil and place in a large, flat bottomed roasting pan.
7) Divide batter between the ramekins, leaving a little room at the top.
8) Add water to roasting pan until halfway up the side of the ramekins.
9) Cover with a vented lid or heavily perforated foil.
10) Bake or cook until just set and centers are solid & lifting slightly, between 30-50 minutes based on veggies and method of cooking.
11) Unmold & serve hot or room temp with your favorite sauce or accompaniment for the veggie you chose.
12) Can be refrigerated in the mold for up to 4 days and re-heated.