October 25, 7:00 P.M. Dinner: Avec’s 20th Anniversary Celebration!
October 25, 2023 07:00 PM
Toasting Two Decades of Dining With One of Chicago’s Most Beloved Restaurants
25 11th Ave, New York, NY 10011, USA
A perennial favorite for the past two decades, avec West Loop is the iconic sister spot to Chicago’s legendary Blackbird restaurant by nine-time James Beard award–winning One Off Hospitality Group. Presenting the restaurant’s signature Midwestern takes on Mediterranean classics, Avec's chef Dylan Patel will be joined by industry titans, Donnie Madia and Paul Kahan to offer an exclusive anniversary dinner celebrating the restaurant’s celebrated 20-year legacy. Alongside Avec's hallmark Mediterranean emphasis, Patel will present a rustic menu that incorporates the familiar flavors and portfolio of spices from his personal background to expand upon the restaurant's menu of creative, wine-friendly fare for this special four-course feast.
Dining Table: $185 / Inside Chef's Counter: $200 / Outside Chef's Counter: $160
MENU
Hors d’Oeuvre
Chorizo-Stuffed Medjool Dates Wrapped in Bacon with Piquillo Pepper–Tomato Sauce
Whipped Brandade with Olive Oil and Chives on Garlic Crostini
Chilled Hamachi with Tahini, Toasted Pine Nuts, and Urfa Chili
Dinner
Roasted Sweet Potato–Avocado Salad with Garlic Toum, Aleppo Chili, Crisp Bulgur, and Pickled Lemons
Fall Fruit–Freekeh Tabbouleh with Fermented Pepper Labneh, Candied Cashews, and Sumac Vinaigrette
Za’atar-Marinated Quails with Charred Beet Muhammara, Smoked Almond Ezme, and Dill
Swordfish–Mussel Tagine with Braised Lamb, Kashmiri Chili, and Grilled Lavash
Dark Chocolate Budino with Rose and Pink Peppercorn
About Dylan Patel:
Raised in the northwest suburbs of Chicago, Dylan Patel became interested in food as a child when his uncle moved in with him and his family. His uncle was often preparing traditional Indian food or lighting up the grill to barbecue, and Patel found himself drawn to watching his uncle cook. This spark would eventually lead Patel to enroll at Kendall College to pursue a career in culinary arts. While attending Kendall, he was recommended by his professor to intern at the James Beard Award–winning restaurant avec with acclaimed chef-partner Paul Kahan. There, Patel expanded his culinary knowledge to all corners of the Mediterranean, learning to cook the popular shared dishes at the intimate restaurant. His internship ultimately led to a place on the avec team, and after a year or so, he was promoted to kitchen supervisor before becoming sous chef in 2017. In 2020, Patel earned the title of chef de cuisine and went on to introduce the familiar flavors and portfolio of spices from his personal background to expand upon avec’s portfolio of creative, wine-friendly fare. In 2022 and at age 27, Patel was promoted to chef de cuisine of all avec brands, including West Loop and River North locations plus bar avec, the sister rooftop of avec’s second location, and was named a “Top Innovator” by CS Magazine and to the “Chefs Power List” by Nation’s Restaurant News for the team culture he’s cultivated for the avec brand .
About Donnie Madia:
Among the nation’s most acclaimed restaurateurs, Chicago-born Donnie Madia has mastered the art of collaboration in executing his instincts for style, atmosphere, and hospitality. His unique blend of visionary inspiration, attention to detail and sense of unlimited possibilities informs all he touches, as evidenced in the nine-time James Beard award–winning restaurant collective One Off Hospitality—founded by Madia in partnership with Edward Seitan, Paul Kahan, Peter Garfield, Terry Alexander, and the late Rick Diarmit. The powerhouse team behind One Off Hospitality opened their first restaurant, the iconic Blackbird, in December 1997 with minimal resources and means, but a collective passion to succeed. Blackbird would ultimately go on to forever shape the culinary landscape, both locally and nationally, receiving a Michelin rating for eight consecutive years.
Madia’s commitment to hospitality earned him James Beard nominations for Outstanding Restaurateur in 2012, 2013 and 2014, and his business acumen and gift for connecting talented individuals was recognized by the James Beard Foundation in 2015, when he was formally awarded with the honor. At his core, Madia is a family man, dividing his time between his One Off family, his wife Estelle and their son Bronson.
Madia is a founding member of the Independent Restaurant Coalition. Madia also sits on the Board of the Illinois Restaurant Association and takes pride in his ability to ignite change within the community.
About Paul Kahan:
Widely recognized as the face of Chicago’s dining scene, executive chef and partner Paul Kahan has earned international acclaim for his hand in helping to pioneer the chef-driven farm-to-table movement, which subsequently swept across the country in the years to follow. His restaurants, now considered institutions, are all part of the renowned One Off Hospitality collective, and have included community pillars like Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Dove’s Luncheonette, and Publican Quality Bread. Each establishment reflects Kahan’s commitment to working with Midwestern farmers—which helped him earn the James Beard Foundation Award for Outstanding Chef in 2013, Who’s Who of Food & Beverage in America in 2014, Best Chefs in America in 2004, and retain a Michelin star at Blackbird for all nine years that stars were offered by the tire company in Chicago while the restaurant was operating. Kahan has garnered the praise of many who claim him to be one of America’s most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the “Chefs and Restaurants” category. In 2019, Kahan released his second book, Cooking For Good Times, which was named ‘One of The Best Cookbooks of the Year’ by the New York Times Book Review. Despite numerous accolades, Kahan’s biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children’s perception of food through hands-on education, and he is a passionate supporter of Alex’s Lemonade Stand Foundation for pediatric cancer research.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.