Check out the NEW Recipes & Techniques section below!

Chicago Bite Club
Chicago Bite Club

Chicago Bite Club

Exploring our world through food & drink!

The first rule . . .

. . . is that there is no Bite Club

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!

Next Events

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 . . . 

Tickets

What's On Your Mind?

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?


Ask away . . .

Find out more

Next Events . . .

FRI DEC 14

Five Outrageous Courses v9.0 (BYOB)

Chicago USA

+ Event Details

FRI DEC 14

Five Outrageous Courses v9.0 (BYOB)

Back by popular demand -  menu never the same twice. Over-the-top Luxury: Truffles, King Crab, Foie Gras, Kagoshima Beef & Decadent Chocolate Dessert. Bring Your Own Bottle of wine. 


SOLD OUT



Chicago USA

Sat Dec 15

Kagoshima Wagyu Beef Feast (BYOB)

+ Event Details

Sat Dec 15

Kagoshima Wagyu Beef Feast (BYOB)

Pure luxury - a true paradigm shift for beef lovers. Beef from Kagoshima  prefecture is known for it's butter-soft texture and unmatched flavor. Rarely available outside of Japan, and usually only NY or Vegas, do not miss this exceptional opportunity & value. 


Only ten seats max, 8pm start. 

Four courses + BYOB.


Click for Tix

Fri Dec 21

Time Traveller: A Victorian Christmas

Chicago USA

+ Event Details

Fri Dec 21

Time Traveller: A Victorian Christmas

Bringing the Figgy Pudding & all the traditions from this eccentric and romantic era into 2018. Feast like royalty, or at least like the villains from Dickens. Some period bevs provided, but BYOB recommended.


Click for Tix

Chicago USA

Sat Dec 22

Italian Feast of 7 Fishes & BYOB

Chicago USA

+ Event Details

Sat Dec 22

Italian Feast of 7 Fishes & BYOB

Celebrate Christmas with this timeless traditional Yuletide Italian seafood feast, including hand-made pasta of course. BYO bottle of wine. Vegetarian or carnivore option also available. 


Click for Tix

Chicago USA

FRI DEC 28

CLASS: Secrets of the Bolognese BYOB

Chicago USA - Lincoln Square

+ Event Details

FRI DEC 28

CLASS: Secrets of the Bolognese BYOB



Ever come to an event & think "how do they make this SOOO good & can I just eat Bolognese?" Now is your chance! You can join us for dinner AND you now have the option to join Chef for a cooking class before dinner that covers all the steps in making our famous Bolognese! Class starts at 6:30, dinner at 7:30. 


SOLD OUT


Chicago USA - Lincoln Square

More Events

recipe & technique - Dec 2018

Sformato

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.


Flavors:

Peas & Beans (can be starchy)

Asparagus

Sweet Corn

Lettuces & Greens of all sorts

Mushrooms

Roasted peppers

Broccoli family

Alliums of all sorts

Celery

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

4 eggs 

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.

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