Dining & Libation Society, A Bite Through Time at SmallBar | Photo gallery
Time Out Chicago's Dining & Libation Society held an event at SmallBar on Fullerton on December 7. The theme was "A Bite Through Time," a walk through American cuisine. Chef Justin White, voted one of Chicago’s rising chefs by Time Out Chicago, and owner Phil McFarland took guests through the evolution of American cuisine, course by course, from the 1960s–2000s. Each dish was paired with beers by Greenbush Brewery. The evening was hosted by our Food and Drink Editor, David Tamarkin.
The menu was:
First course (1960s)
Apple and white cheddar gougere with city honey glaze, paired with Greenbush Brewing Closure Pale Ale
Second course (1970s)
S.O.S. (shit on a shingle) foot-long crouton slathered in house-dried beef and drunken black currents with stacked romaine and 1000 island, paired with Greenbush Brewing Brother Benjamin Imperial IPA
Third course (1980s)
Baked Amish chicken thigh with glazed “rock n’ roll” carrots, potato mash and red eye gravy, paired with Greenbush Brewing/SmallBar collaboration Mr. Hyde
Fourth course (1990s)
Molten local goat cheese with portobello skin and balsamic drizzle, paired with Greenbush Brewing Ursus
Fifth course (2000s)
Squash and burnt-orange creamsicle with citrus vapor, paired with Mr. Hyde aged in Journeyman Distillery whiskey barrels
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