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  NORTH POND
north_pond_interiorPhotos by Warren Architects

Menu

Egg, Mushroom
Poached Duck Egg; Oregon Hedgehog-Black Trumpet Mushroom Ragout; Spinach Coulis


Cod, Apple
 Smoked Cod-Potato Galette, Red Wine Cabbage, Candied Apples, Cranberries, Cider Jus, Rosemary


Hen, Potato
Browned Guinea Hen, Sauteed Butterball Potatoes, Belgian Endive Fondu, Beet Syrup


Cheese, Frisée
Willy’s Bandaged Cheddar, Uplands Brulée, Frisée Salad, Toasted Hazelnuts, Toasted Gingerbread


Plum, Caramel
Armagnac and Winter Plum Tart, Citrus Meringue, Fromage Blanc, Sorbet, Caramel Custard

*note that the menu may change due to seasonal offerings the day of the event

Tickets are nontransferable and nonrefundable. Menu is prix fixe and subject to change. Dietary restrictions cannot be accommodated.

 

 

 

Wednesday, February 6, 6:00-9:00pm

Join us for an Appetite for Design experience to explore the structure that houses North Pond restaurant, the Arts and Crafts philosophy and style, and the application of Arts and Crafts ideals in the restaurant philosophy and fine cuisine. North Pond Chef Bruce Sherman together with architect Nancy Warren will discuss the design and renovation process of North Pond followed by a prix fixe meal specially crafted by Chef Sherman. This program will examine the history of the structure that houses North Pond (originally built in 1912) that was once a warming shelter for ice skaters, a storage facility for the Chicago Park District, and concession stand and its current program function as one of Chicago’s most intimate, warm, Arts and Crafts aesthetic restaurant experiences.

 
Chef_Bruce_Sherman

CHEF
Chef Bruce Sherman

A native Chicagoan, Bruce Sherman traveled the world developing his culinary knowledge before returning home to Chicago’s dining community. As Chef and Partner at Lincoln Park’s North Pond, Sherman utilizes influences accumulated in Paris, Southeast Asia and London to produce his contemporary French-American, innovative, seasonal cuisine.

Born and raised in Chicago, Sherman attended the University of Pennsylvania, majoring in Economics. Having grown up the son of a banker, Sherman thought he would have an “office career” – he would become a banker, lawyer or doctor, perhaps. While studying abroad at the London School of Economics and experiencing all that is European, he had a life-altering realization, allowing Sherman to recognize that he could choose any career he pleased. Over the years, he had always enjoyed watching his Mom cook, as she comfortably experimented with new flavors and cuisines, and he decided to pursue a career in the restaurant field. Upon his return to the States, Sherman graduated and moved to Boston, where he began a career in restaurant management. Unable to satisfy his creative urge as a manager, he moved to the back of the house, working as a cook and absorbing all facets of kitchen life. He moved next to Washington, D.C., where he broadened his foodservice knowledge by starting a catering company, one he continued to run until selling the business in 1993. When Sherman’s wife had an opportunity to work in India, they jumped at the chance.

Over the following four years in New Delhi, India, Sherman immersed himself in the local culture, particularly the local cuisine. Making daily trips to the corner vegetable “wallah” (vendor) forced him to cook only with what was available each day, what was fresh and seasonal. The experience in India profoundly influenced his cooking, but not in the obvious manner – the notion of seasonality developed while living in India was as great an influence as the understanding of the flavors and usage of the diverse regional spices. While in India, Sherman consulted for regional palace hotels, teaching local Rajasthani cooks to prepare Western food for the visiting tourists. He also completed personal studies to develop a greater understanding and appreciation of the indigenous spices and cookery, specifically of the Keralan Malabar Coast.

Sherman then moved to Paris and enrolled at the École Superieure de Cuisine Française to solidify his culinary knowledge. He completed the yearlong comprehensive program, supplementing his studies with jobs at a number of highly regarded restaurants. Sherman refined his already-advanced culinary skills, developing a personal style clearly grounded in French technique yet clearly corresponding to the season. The following year, he returned to Chicago, working under some of the top toques in town.

In 1999, Sherman accepted the position as Chef at North Pond and has been dazzling diners with his broadly influenced, subtle, seasonal cuisine ever since. Sherman was honored by Food & Wine as one of America’s “Best New Chefs” in 2003; then in 2007, 2008, 2009, 2010, and again in 2011, he was nominated by the esteemed James Beard Foundation in the “Best Chef: Great Lakes Region” category, winning the award in 2012. In 2008, Share Our Strength named him “Most Sustainable Chef” at the Chicago Taste of the Nation event and later that year, he accepted the position as National Board Chair of Chefs Collaborative, a position he still holds.

 

 
Nancy_Warren

ARCHITECT
Nancy Warren

Nancy Warren is the principal of Warren Architects, Ltd., a full service design firm, which she founded in 1986. Ms. Warren has designed buildings for the hospitality industry, health care, retail, commercial office and residential markets. She has designed many restaurants of note, including Kevin, Trio, Zinfandel, Topolbambo and many more, and subsequently her firm is considered a specialist in restaurant design. She has become a favorite of top chefs and restauranteurs from Rick Bayless, Bruce Sherman, Scott Harris, and Kevin Shikami to Gale Gand and Rick Tramonto. Ms. Warren attended Northwestern University and received her Bachelor’s Degree in Architecture from the University of Illinois, Champaign, and Master’s Degree in Architecture from the University of Michigan, Ann Arbor.

 

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