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Feast & Imbibe

April 13, 2013

Often I find spur of the moment plans turn out to be more fun than long-awaited ones. Last night’s dinner, seated at the chef’s table for a 6 course with wine pairings was no exception.

Feast & Imbibe is a pop-up concept by partners Heather Bublick and D’Andre Carter who met while at Moto. D’Andre handles the food and Heather chooses the wine pairings. The dinner they prepared last night, served at Logan Square’s breakfast and lunch haven JAM, was nothing short of spectacular. I’m talking on the lines of NEXT good or as Heather shared with us, what she and D’Andre now say “schwa-quail-egg-ravioli-good”.

Dinner came together like this. A hallway conversation with a co-worker, several emails, confirmations and a last minute surprise from Heather of adding a 5th to our 4 top, a great young man from the premium reservations start up, Table Host, who was going to be there so “might he join you and you’ll all be seated at the Chef’s Table”. Easy.

So much to say about the conversations had but food and wine what this is all about. Suffice it to say my dining cohorts company was delightful. Feast & Imbibe is what we did. Our menu included 2 plates not listed on the night’s menu, below. Study Of Quail (Seared Quail, Celery Root Nest, Quail Egg, Quail Food) and Foie Gras Ice Cream (Pecan, Mango Puree, Mango Chip, Pomegranate Sponge Cake). Did I say, yeah, yeah, yeah yet?

Read on, study the photos for the artistry of presentation that matched the flavors, textures and fantasy used to create them and make your reservation soon. Planned menu changes are set for May 1 and again July 5th and I imagine this fun-loving, hardworking and incredibly talented pair will surprise and delight us all. 

                                                 Feast & Ibibe Menu


Top left,  coconut braised lamb belly, tempura eggplant, grilled abalone mushrooms, butternut squash puree, cauliflower all with a hint of  Indian spices. Top next, in rich chicken broth, lamain (hand pulled noodles), smoked fiddlehead ferns, perfectly cooked sea bass, pickled ramps and egg yolk. Top nextstudy of quail, celery root nest, perfectly cooked quail egg, mirepoix schmear, edible flower petals, quail food – sunflower seeds, freeze-dried corn. Top right, amazingly light and not too sweet chocolate & truffle fluff, beet sorbet on which D’Andre shaved spring truffle!  Large photo, bed of marscapone cream, blood orange chip, roe, Meyer lemon reduction and bread crisps. Middle left, wines.  Bottom left, Foie Gras ice cream, pecans, mango puree,  pomegranate sponge cake with pineapple puree.  Nuff said.

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