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Daisies

Daisies hosted an Indian-influenced, contemporary food collaboration event with three other Chicago food businesses, a San Francisco food truck, and a restaurant from Miami. The event was called Desi at Daisies.

After snacks and kombucha on the patio, we sat down inside and were served two light appetizer snacks, two hearty starters, one fish course and a lamb plate, followed by dessert. The chefs spoke briefly about the ingredients, and revealed their inspiration or told a story. The price was quite reasonable, the meal was filling and the format was informative, fun, relaxed and unpretentious.

This was Daisies’ first collaboration event and there was discussion to hold more. The mailing list link can be found on Daisies’ website at the bottom of this page.

From the Eventbrite ticketing site:

Desi at Daisies

There is rising interest in Indian food in the  U.S. As the cuisine evolves, it brings forth questions; what is Indian food? What is authentic?

We are pleased to host a night of conviviality showcasing contemporary food, cooked by chefs from around the United States with a profound interest in the food of India. This will be a multi-course evening, with family-style servings of creative takes on traditional Indian food. We hope you join us at our table to celebrate this crossing of cultures.


Participating Chefs

Rupum Bhagat of Dum, San Francisco
Pushkar Marathe of Ghee Indian Kitchen, Miami
Andrew Zimmerman of Sepia, Chicago
Marisa Paolillo of Mango Pickle, Chicago
Zeeshan Shah and Yoshi Yamada of Bombay Breakdown, Chicago
Joe Frillman and David Chapman of Daisies, Chicago

Info

Date Monday, September 11th, 2017
Time Doors open at 7 pm, dinner at 7:30 pm.
Price $55 per person (optional wine pairings available at event for $25 per person)
Location Desi at Daisies in Logan Square, Chicago.


Desi at Daisies

The evening began on the back patio where we were served kombucha beverages (I chose cantaloupe) and snacks.

Desi at Daisies Pop Up

Snacks at Desi at Daisies

What does kombucha taste like? Tangy tea with a slight vinegary finish but a little softer, like a cider. Depending on what you add to it, kombucha drinks can be fruity, sweet, spicy or tart. but always sour. Okay, maybe I’m not crazy about kombucha, but the health benefits range from increasing energy and lowering cholesterol, to improving digestion and healing. I’m intrigued by the kombucha rage, but the alluring qualities are overridden by “that funk.” Perhaps kombucha is an acquired taste so it’s a good thing I’m stubborn and will keep trying to like it.

Daisies serves house-made kombucha and the flavors are displayed on the wall by the bar.

Starters

Dal and Tamarind filled Puri Pops, Young Mango Pickle, Sprouted Mung Beans, Curry Leaf Paneer by Marisa Paolillo of Mango Pickle (Chicago)

Dal and Tamarind filled Puri Pops, Young Mango Pickle, Sprouted Mung Beans, Curry Leaf Paneer by Marisa Paolillo of Mango Pickle (Chicago)

This kale dish was addicting. We asked to keep it on the table and kept going back to it throughout the evening.

Kale Chaat and "Tandoori" Scallop, Tamarind, Yogurt, Pickled Onion, Mumbai Trail Mix by Rupun Bhagat of Dum (San Francisco

Kale Chaat and “Tandoori” Scallop, Tamarind, Yogurt, Pickled Onion, Mumbai Trail Mix by Rupun Bhagat of Dum (San Francisco)

Stuffed Eggplant Kuzhambu, Tomato, Summer Squash, Coconut, Dosai Waffle by Pushkar Marathe of Ghee (Miami)

Stuffed Eggplant Kuzhambu, Tomato, Summer Squash, Coconut, Dosai Waffle by Pushkar Marathe of Ghee (Miami)

Entrees

This perfectly cooked bass was served with a coconut, turmeric, curry sauce. Fortunately, you can order this dish (with cobia instead of bass) at Proxi in Chicago.

Stone Bass, Coconut Moleé, Fried Bitter Melon, Curry Leaf Oil by Andrew Zimmerman of Proxi and Sepia

Stone Bass, Coconut Moleé, Fried Bitter Melon, Curry Leaf Oil by Andrew Zimmerman of Proxi and Sepia (Chicago) 

2016 Martha Stoumen Post Flirtation, California, US

2016 Martha Stoumen Post Flirtation, California, US

Diamond Lamb Confit, Achaar Aoili, Puffed Rice Skin, Cilantro, Lime by Yoshi Yamada and Zeeshan Shah of Bombay Breakdown (Chicago)

Diamond Lamb Confit, Achaar Aoili, Puffed Rice Skin, Cilantro, Lime by Yoshi Yamada and Zeeshan Shah of Bombay Breakdown (Chicago)

Desi at Daisies Pop Up

Yoshi Yamada and Zeeshan Shah of Bombay Breakdown (Chicago) and Joe Frillman of Daisies (Chicago) 

Dessert

Phirni, Green Cardamom Semifreddo, Blueberry, Saffron, Pistachio, Rice by David Chapman of Daisies (Chicago)

Phirni, Green Cardamom Semifreddo, Blueberry, Saffron, Pistachio, Rice by David Chapman of Daisies (Chicago)

Desi at Daisies Pop Up

Desi at Daisies Pop Up

See the entire album and all the videos here. 

Info

Daisies | 2523 N Milwaukee Ave, Chicago IL | 773 661 1671

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