As we gear up for another interestingFear No Art presents The Dinner Party on Monday, October 29 at the Mayne Stage theater, I am excited to learn about the techniques of Executive Brown Trout Chef Sean Sanders.
Sanders will be cooking for (and joining in conversation with) dinner guests Michelle Boone, commissioner of the Department of Cultural Affairs and Special Events, David Manilow, executive producer of Check, Please! and Susanna Negovan, editor of the Sun Times' Daily Splash. The conversations will certainly turn around the new Chicago Cultural Plan and how Chicago is becoming a food, fashion, art and celebrity mecca. We will also be talking about Sanders' devotion to sustainable food sources and food and the arts in school.
Sanders' appetizers and entrees, which the audience shares during the live taping of the show, will be paired with wine from Vin Divino and chocolate from Vosges, so if you don't already have tickets, this promises to be a show that won't disappoint. In the interim, enjoy the video below of Chef Sanders making the entree for Monday's Dinner Party: hanger steak with fingerling potatoes, cauliflower and arugula. To view Chef Sanders making the appetizer of cured trout, click here.
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