“Synergy, by definition, is a collaboration,” Spoon and Stable’s Chef/Owner Gavin Kaysen explains in a gorgeous video announcing Synergy Series 2017, a follow-up to the hugely successful run last year. “How do I take different forces of culinary nature, bring them into Spoon and Stable, and unleash their expertise, their knowledge, their creativity.”
Kaysen has just announced the lineup for Synergy Series 2.0, and it’s a whopper. Starting with two dates in April, the North Loop restaurant will open its kitchen to James Beard winning Chef Grant Achatz, executive chef and co-owner of Alinea, considered by most to be one of the world’s greatest restaurants and the recipient of three Michelin stars. The series continues with James Beard award winning Chef Sean Brock from South Carolina’s Husk and Mexican influenced spot Minero. In September, lucky ticket holders can dine on the cuisine of The Restaurant at Meadowood’s Chef Chris Kostow, who is third youngest chef ever to receive three Michelin stars. Rounding off this year’s series is the recently crowned Best Female Chef 2016 by San Pellegrino’s World’s 50 Best Restaurant List, Chef Dominique Crenn from San Francisco’s Atelier Crenn. The restaurant was named one of The Six Outstanding restaurants in America by DinersClub@50 Best Discovery Series By the World’s 50 best Restaurants. Chef Crenn is also the only female chef in the country to hold two Michelin stars, which is kind of sad, but also, in Kaysen’s words, is “pretty bad ass.”
Guests will have a few choices for these events. For $350 per guest, diners will be seated in the main dining room seating. For a truly up close and personal experience, shell out $450 per person and score front row seats for the event. Each ticket includes a multi-course dinner with beverage pairings and all service fees (tax and tip). Tickets will be available 60 days in advance of each dinner, so mark your calendars, set your watches, program your phones. These puppies sell out shockingly fast.
$400 not currently in your budget? The bar will be seated on a first come first served basis, and the visiting chef will offer a menu item to be served exclusively in the bar. Plus, Robb Jones. So win win.
Spoon and Stable will donate 25% from each dinner to a different charity. The charities this year are The ment’or BKB Foundation, Children’s Cancer Research Fund, Appetite For Change and The PrairieCare Child & Family Fund.
The full Synergy Series 2.0 lineup:
Chef Dominique Crenn, Atelier Crenn - Thursday, December 7 and Friday, December 8, 2017