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Michael Ruhlman Talks Meat at Balena and The Bristol

By Sarah Freeman
September 5, 2013

Rub shoulders with the king of cured meat, the lord of lard and culinary scribe extraordinaire Michael Ruhlman. Ruhlman will be at Balena on September 17 at noon with his newly revised book Charcuterie: The Craft of Salting, Smoking and Curing. The afternoon includes a Q&A hosted by Plate editor Chandra Ram, book signing as well as tasting of cured meats and salumi on fresh baked bread. Tickets to the event cost $25 online, and copies of the book will be available.

Later that evening, Ruhlman will be at The Bristol for a five-course dinner. Taking inspiration from his latest book, The Book of Schmaltz, the menu includes chopped chicken liver with schmaltz fried onions, glazed eel tartine on schmaltz brioche and malted white chocolate ice cream with whipped schmaltz “cool whip.” Tickets cost $89 and include a signed copy of charcuterie. There are optional beverage pairings for $29. Call The Bristol to reserve at seat (773-862-5555).

Places Mentioned

The Bristol

American • Bucktown

Food26 Decor22 Service23 Cost$41
 
 
 
Balena

Italian • Lincoln Park

Food26 Decor25 Service24 Cost$56
 
 
 
 
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