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PROVINCE


Menu (subject to change):

Seedlings Farms Apple Salad
jicama, candied olives, apple cider vinaigrette

Apple Cider, Seedling, Natural Hard Cider, South Haven, MI 2010 or Malbec, Alma Negra Rosé, Mendoza, Argentina 2009

…………………………………………………………………………………………

Green Acres Farms Acorn Squash and Eggplant Catalan Cannelloni
ancho pasta, piquillo pepper sauce

Viognier/Verdelho/Sauvignon Blanc/Vermentino, Vina Robles, White 4, Paso Robles, CA 2010

…………………………………………………………………………………………

Olive Oil Poached Farm Raised Sturgeon
Nichols farms corn pudding, mojo criolla

Pinot Noir, Tabali, Reserva, Limari Valley, Chile 2008

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Slagel Farms Braised Beef Short Ribs
vanilla mashed sweet potatoes, orange gremolata

Grenache/Mourvèdre/Syrah, Zaca Mesa, Z Cuvée, Santa Ynez Valley, CA 2007

…………………………………………………………………………………………

Kluge Farms Pear Tartlet
vanilla bean ice cream, vanilla honey

Late Harvest Muscat, Tabali, Reserva, Limari Valey, Chile 2009

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Tickets are nontransferable and nonrefundable. Menu is prix fixe and dietary restrictions cannot be accommodated. Guests must be at least 21 years of age.

 

Tuesday, September 27, 6pm

Province

At eco-friendly Province, Chef/Owner Randy Zweiban has created a dining experience that can be described as vibrant on all levels. With lively colors inspired by Architect Luis Barragan and farm fresh American cuisine with Latin influences, restaurant critics have described Province as “inventive,” “flavorful” and just plain “fun.” Zweiban ‘s goal was to create an urban escape and with a 16.5 foot hot pink wall as the main focal point, diners will feel that they have been transported from Chicago to some other region or province.

Zweiban, former chef of Nacional 27, opened the Gold Level LEED certified Province in 2008. Architect Sara Hurand of Iris Design was hired by Zweiban to build-out the raw space in a green West Loop office building that was already designated LEED gold. Architect and Chef made design decisions in keeping with Zweiban’s environmentally conscious philosophy – the paint is all low-VOC, the materials are regenerated woods and leathers, and the dark flooring is made from sustainably harvested cork.

Enjoy a five course meal paired with wines from the Latin regions that inspire Province’s fresh and inventive American cuisine in one of the greenest eateries in Chicago. Architect and chef will discuss the philosophy behind the design of the restaurant and the menu.


COST $90 CAF Members; $100 non-members
LOCATION Province 161 N. Jefferson, Chicago IL
AIA/CEU 1

 

BIOS

 

EXECUTIVE CHEF/OWNER
Randy Zweiban

At Province, Executive Chef/Owner Randy Zweiban has crafted a dynamic menu grounded in American cuisine influenced by Central and South American and Spanish dishes. Chef Zweiban’s culinary credits include a decade at the helm of Nacional 27 where he received numerous accolades for his Nuevo Latino cooking, and immersion in the vibrant culture and cooking of Miami’s Latino community where he collaborated with celebrated chef Norman Van Aken. Since opening Province in 2008, Chef Zweiban has received high praise in numerous publications for the restaurant’s inspired menu and eco-friendly design, practices and product. Province was given a three out of four star review by the Chicago Tribune.


ARCHITECT, IRIS DESIGN
Sara Hurand

Sara Hurand is a registered architect and the owner of Iris Design in Cleveland, Ohio. A designer of brand experience spaces including restaurant and retail environments, Sara designed and administered the LEED gold certification of Province Restaurant in Chicago. Sara holds a Master in Architecture degree from Harvard University and a Bachelor of Fine Art in Environmental Design from Parsons School of Design. Sara has particular interest in sustainably minded business practices. Her work with Province can be seen in the May 2009 issue of Metropolitan Home magazine.


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