Distant Early Warning: Duck Duck Goose Celebrity Chef Dinner At Brauhaus Schmitz
Yes, the event here is about a month away. And yes, that’s generally kind of outside the window for most peoples’ dinner planning. But this is one of those collaboration dinners where it might be best to reserve first just so you’re not regretting it later, you know?
As of right now, there are 62 tickets left for the November 6 Duck, Duck, Goose celebrity chef dinner and Hank Shaw book signing at Brauhaus Schmitz. The deal here is that six chefs are all coming together to cook a single dinner, with each course inspired by the recipes in Hank Shaw’s book Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated.
Cool, right? And there’s going to be booze and a book signing and everything else you’d expect at one of these things. But what’s really cool about this one are the chefs that are involved. For one night only, the kitchen at Brauhaus Schmitz will be home to Jeremy and Jessica Nolen (who, okay, are there pretty much every night), Jenn Carrol, Jason Cichonski, Joe Cicala and Ben Puchowitz.
And wait ’til you see what they’re going to be cooking…
Duck Duck Goose Dinner
Wednesday, Nov. 9
Enten Griebenschmalz – Herbed duck fat, duck cracklings, pumpernickel bread – Jeremy Nolen
Maple Foie Gras pancake – Jennifer Carroll
Duck tartare, duck skin granola, smoked black garlic mustard, pear – Jason Cichonski
Duck Mortadella with chili pepper mostarda – Joe Cicala
Duck egg custard with kaffir lime & caviar – Ben Puchowitz
1st Course – Ben Puchowitz
Duck liver mousse, duck tongue, persimmon, black vinegar
2nd Course – Jennifer Carroll
Crispy duck hearts, turnip, spiced plum
3rd Course – Jeremy Nolen
Ganseklein – Goose giblet stew, braised goose legs, livers, kidneys, smoked goose broth, herbed semolina dumpling, sauerkraut, celery root
4th Course – Joe Cicala
Saffron paccheri with duck ragu and braised escarole
5th Course – Jason Cichonski
Seared duck leg “steak”, roasted banana-pumpking foie gras “duck sauce”, kim chi, duck jus
6th Course – Jessica Nolen
Pumpernickel brownie, chestnut Bavarian cream, pomegranate seeds
All the details for the event can be found below. Tickets are $65 per person with an optional $20 beverage pairing.