CHEF’S TABLE

Funkenhausen

Owner and Head Chef Mark Steuer hosted 24 of our favourite people in Chicago for two sold-out nights of delicious 5-course off-menu dinners. Each course paired with some delightful wine courtesy of Funk’s GM and Level 3 Sommelier, Joe Carnahan.

The Menu

The Menu

FIRST COURSE

Little Biscuits

Warm hugs, old faces and glasses of bubbles on arrival. Little biscuits drizzled in jalapeno butter and honey followed with a beautiful glass of Sparkling Riesling (nv) from Pfalz, Germany.

SECOND COURSE

Asparagus

Described by several guests as the best they’ve ever had, the second course set the tone for the evening. Covered in crab, herbed breadcrumbs and crabby mayo. Paired with the delightful H. Moser Grüner Veltliner (2018) from Niederösterreich, Austria.

THIRD COURSE

A Whole Mess of Ribs

Arguably Funkenhausen’s best dish as an establishment. You can taste the effort and days of preparation that goes into these smoked spare ribs. The dry rub and white bbq sauce went perfectly with the Johanneshof St. Laurent (2015) from Niederösterreich, Austria.

FOURTH COURSE

Schnitzel Fest

They always say save the best till last. And this certainly was the surprise and ultimate highlight of the night. A choice of pork, buffalo chicken and skate wing schnitzels covered in lemon and sauce gribiche paired with another class of the Johannesh.

FIFTH COURSE

Black Forest Pot Du Creme

A household favourite for our guests with a sweeter tooth. Garnished with brandied cherries and cake crumbs, this dessert was the perfect end to a historic night at Funkenhausen.