October 5th with Chef Daniel Espinoza 5pm-8pm

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October 5th with Chef Daniel Espinoza 5pm-8pm

60.00

 In 2017, Espinoza was nominated as a finalist for “eater young guns”. In 2016, he participated in “Top Chef Mexico,” during which he tested his Chicano cooking style to high praise by finishing in the top 4 out of 15 competitors. In 2016, Espinoza consulted on Lincoln Park’s Holy Taco! that earned his barbacoa recipe “one of 100 best things we ate” by Timeout Chicago, and earned a place among Zagat’s “30 Under 30” in 2015.

All dinners are private and by reservation only. Tickets are non-refundable.

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Graduating from Kendall College’s culinary arts program in 2010, he found his first role in a high-caliber kitchen at Carlos Gaytan’s Mexique Michelin rated. He would ascend to sous chef, and then go on to cook at Michelin star restaurant Bistrot de Saveurs in Castres, France, The Ausable Club in New York, and The Drawing Room and TWO back in Chicago, before returning to Mexique until 2013. He then spent two and a half years as Dinner Lab’s Chicago-based chef de cuisine, traveling the country with restaurant pop-ups and opening new markets while training chefs and cooks. Espinoza runs his own underground supper club, "Anomar" is his grandmothers name backwards and is the pillar of where this whole love for Mexican Cuisine started. Along with consulting some local Illinois and chicago taquerias, Espinoza was the catering chef for the 2018 Ravinia season working along side chef Michael Tsonton and assisting all the restaurants on property. Currently Espinoza has taken the corporate role of research and development chef  with CRO/Cantina Laredo in Chicago, progressing in a authentic modern way. 

In 2017, Espinoza is nominated as a finalist for “eater young guns”. In 2016, he participated in “Top Chef Mexico,” during which he tested his Chicano cooking style to high praise by finishing in the top 4 out of 15 competitors. In 2016, Espinoza consulted on Lincoln Park’s Holy Taco! that earned his barbacoa recipe “one of 100 best things we ate” by Timeout Chicago, and earned a place among Zagat’s “30 Under 30” in 2015. He resides in Chicago’s Avondale neighborhood with his wife, Pastry Chef Jhoana Ruiz, and, in his free time, enjoys sketching, reading, and keeping up with this food industry.

Guacamole Negro
Salsa negra | spicy cucumber | jicama |

Carnitas Salad
Napa cabbage | Michoacán style carnitas | pickled onions | cotija | chicharron |

Pollo Adobado
Pineapple | guajillo | tortillas a mano

Frijoles Borrachos
Chorizo | poblanos | queso fresco | Chile de árbol |

Morisqueta Poblana
Black beans | Arborio | pepitas | huitlacoche | poblano |

Citrus Flan
Mezcal cream | almonds |