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

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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?

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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 thru MAR 13 . . .

Fri Jan 25

Throwback Pasta & BYOB: Winter Menu

+ Event Details

Fri Jan 25

Throwback Pasta & BYOB: Winter Menu

Terragusto/Ripasso faves at 2008 prices, including Sformato & Pappardelle Bolognese. BYO Bottle of wine. Antipasti, pasta, main course & dessert served family-style. Vegetarian menu available


Click for Tix

Sat Feb 2

Kagoshima Wagyu Beef Feast (BYOB)

+ Event Details

Sat Feb 2

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

Four preparations of this amazing beef + BYOB.


Click for Tix

SAT FEB 9

Spanish Tapas & BYOB

Lincoln Square, Chicago

+ Event Details

SAT FEB 9

Spanish Tapas & BYOB

Raid your cellar & bring friends for an evening of Spanish small plates -some classic faves & some surprises, all served family-style. Vegetarian menu available

Lincoln Square, Chicago

FRI FEB 15

Throwback Pasta & BYOB: Winter Menu

Chicago USA

+ Event Details

FRI FEB 15

Throwback Pasta & BYOB: Winter Menu

Terragusto/Ripasso faves at 2008 prices, including Sformato & Pappardelle Bolognese. BYO Bottle of wine. Antipasti, pasta, main course & dessert served family-style. Vegetarian menu available. 


Click for Tix

Chicago USA

FRI FEB 22

Five Outrageous Courses v11.0 (BYOB)

Chicago USA

+ Event Details

FRI FEB 22

Five Outrageous Courses v11.0 (BYOB)

This will be the eleventh different menu for this popular event - never the same twice. Over-the-top Luxury: Truffles, King Crab, Foie Gras, Kagoshima Beef & Ultra-Decadent Dessert. Bring Your Own Bottle of wine. CHICAGO location.


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Chicago USA

More Events

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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 to try:

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-heate

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