Sebastian's Kitchen

On September 24 I’ll be cooking alongside 40 of Chicago’s best chefs and beverage people for the 18th annual Cooking Up a Cure! Come join us at Theater on the Lake for live music, good vibes, silent auction, and, of course, delicious bites from Evolved and others. The best part? All proceeds benefit the Scleroderma Foundation of Greater Chicago. It’ll be a great night to support a great cause. Grab your tickets now at www.cookingupacurechicago.com!

It was an honor to be part of Food and the American Story at the Obama Presidential Center. For my dish, I wanted to honor the Indigenous roots that are inseparable from the story of food in America, while reflecting the complexity and diversity of what American food has become. Rabbit & Chantrelles. Mustard green pesto, salsa macha. Rabbit and wild mushrooms speak to the land and traditions that long predate our modern understanding of American cuisine. Mustard greens and salsa macha bring other histories, migrations, and influences into the same dish. Different ingredients. Different histories. Sharing one plate. Thank you to Obama Foundation and Chicago Chefs Cook for inviting me to be apart of this experience and giving me the opportunity to tell a small piece of a much larger American story through food. Thank you Sean Sherman for the inspiration Turtle Island is a special book.

Food has a unique way of bringing people together—creating connection, conversation, and
shared experiences across communities and generations. Honored to participate in the Food and the American Story, at the Obama Presidential Center
this season. Follow for updates and programming information + to learn how our culinary community is driving civic leadership and creating meaningful community impact.

Food has a unique way of bringing people together—creating connection, conversation, and
shared experiences across communities and generations. Honored to participate in the Food and the American Story, at the Obama Presidential Center
this season. Follow for updates and programming information + to learn how our culinary community is driving civic leadership and creating meaningful community impact.

We haven’t been posting much particularly of the food but I am still learning and growing. Honored to participate in this event to support Moors and excellence black or otherwise. Moor’s Brewing Co. s

Thank you to chef Stacey and Diana for their help.

Duck Fat and Thyme Toast. white bean puree, chili and vanilla oil 
Shrimp. caramelized onion and cumin hummus, red chermoula  

At the end of December I asked a legend who will not be named for mentorship. My experience of this particular challenge hasn’t been discussed fully but learned a great deal already in the experience of it. I cant wait to discuss this with said chef. Here’s whole duck and radicchio.

Version 1: Duo of Duck: breast roasted duck leg. Duo of radicchio duck jus and citrus braised radicchio and salad with hazelnut and jalapeno aillade

Happy with the cook on the duck not happy with the bitterness of the radicchio, nothing bring it together. Doing 2 different preparations to the ingredient can complicate not intensify.

Here’s where it evolved. I was driving around in Denver and it just hit me.

Version 2 Trio of duck: breast, roasted leg, duck patte, radicchio and citrus salad. with burnt orange and maple dressing, pearl onion

Scroll to see V1 at the end

I’m still cooking I promise: marinated shrimp, roasted carrots and togarashi, black garlic chile oil, coriander, and dill… we’re back we cook with the blood

Weeknight dinner

Spring will be upon us sooner than you think don’t miss out on the beauty of these winter flavors. Sebastian’s kitchen got your back.

Valentine’s Day is just around the corner. Here’s a menu designed just for you and the person you love… get it scheduled with Sebastian’s Kitchen while you can. Thank you for all the support and happy Valentine’s Day everyone.