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NIGHTWOOD


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Tuesday, December 7, 6:30pm


Chicago Architecture Foundation, in partnership with Time Out Chicago's Dining & Libation Society, presents a new perspective on the aesthetic and cuisine at Nightwood. Join Jason Hammel, Nightwood’s owner and executive chef, and Kevin Heisner, the restaurant’s designer, for a conversation about the philosophy behind Nightwood’s menu and design.

Following the reception, Jason Hammel and Jason Vincent, Nightwood’s chef de cuisine, team-up to present a five-course meal inspired by the restaurant’s design. Each course will be comprised of two dishes - one the interpretation of Hammel, the other interpretation of Vincent. The dishes will have shared ingredients, but surprisingly different results.

The evening will be hosted by Time Out Chicago’s Eat Out editor, David Tamarkin.

COST $82 CAF Members; $87 non-members
LOCATION Nightwood, 2119 South Halsted Street, Chicago
AIA/CEU 1




Click here for Time Out's post-event wrap-up and photo library>>
 

BIOS

 

EXECUTIVE CHEF, OWNER
Jason Hammel

Jason Hammel, along with his wife Amalea Tshilds is the chef and owner of two Chicago restaurants, Lula Café in Logan Square and Nightwood in the Pilsen neighborhood.  Known for their vibrant flavors and sustainable ingredients, the restaurants have been a magnet for both ‘foodies” and the Chicago cooking community. With almost no formal training, but an innate talent with letting Midwestern products shine, the husband and wife chef team have impressed both regional and national press. Jason and Amalea have been featured in the New York Times, on National Public Radio, and were recently awarded StarsChefs.com’s Rising Stars award.


INTERIOR DESIGNER
Kevin Heisner

Kevin Heisner, owner of HUE Painting, is a restaurant and bar interior designer whose credits include Nightwood, Cipollina, Violet Hour, the Publican, Little Branch Café, Empire Liquors, Bar DeVille, Angels & Kings, and the recently-opened Bangers & Lace. Heisner turns restaurateurs’ dreams into reality by serving as general contractor and overseeing projects from start to finish. Heisner “runs the trades,” meaning he looks at the blueprint for a restaurant-to-be and determines the best guys for the job, from masons and painters to plumbers and electricians. Heisner has established himself as a hot commodity not only for his Rolodex of workers but also for his clean design sense and au courant aesthetic. 



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