Guest Chef Series with Chef John Hogan

Chef John Hogan is a fixture in the Chicago culinary community and a Chicago Culinary Museum Hall of Famer. He started his career at iconic Everest and moved on to Kiki’s Bistro and the Park Avenue Café. When Hogan opened his own restaurant, Savarin, The Chicago Tribune named Hogan one of the “Top 10 Chefs in Chicago” while Travel + Leisure honored Savarin with “America’s Top 50 Restaurants.” Esquire also honored Savarin, naming it “Best Restaurant of 1999.” Just as steakhouses exploded across the country, Hogan took the helm at Keefer’s when it launched in 2001, developing a signature menu of Chicago-style dishes inspired by American classics. He then went on to open River Roast where he developed a charcutier program that was by far the best in Chicago.

What he will teach:

• How to make mousse

• How to make a farce

• Understanding of charcutier and a bit of a history lesson

• How to make lemon curd

• Balancing of flavors

• Roasting of chicken

Menu:

• Chicken Liver Mouse with Brioche Toast

• Stuffed Chicken with Mushroom Farce

• Lemon Parfait with Berries