chicago chef week is 18-23 march

My mom’s mom, who still lives in Taiwan, is getting on in years, and hadn’t seen my mother in years. So of course my sister and I strongly encouraged her to go back to Taiwan to visit — it’s an opportunity that shows itself very rarely, what with running the restaurant and all. Mei Shung is open six days of the week, and neither of my parents ever takes a day off (even when they really should).

Anyway, Stephanie and I convinced her to finally pack up and go see Ah-ma (Grandma, that is, in Taiwanese dialect) the week of 20-27 February, which any of you foodies know was precisely the time Chicago Restaurant Week took place.

And anyone who knows my family would know that my mom would rather undergo surgery than have my father manage the restaurant during a brand-new promotion.

So I was unable to sway her into doing our own humble version of Restaurant Week prix fixe specials that week, but those same foodies who may be reading right now would know where I’m heading with this. . . .

Luckily, Chicago Chef Week is starting a month later. (By the way, I yoinked this image from OpenTable.)

It seems to me Chef Week is like the little brother to Restaurant Week, with prix fixe menus at all the swankiest Chicago food joints — and we don’t presume to be as fancy as those big shots, so if you’d like to try a lower-key Chef Week with us, we’ll be featuring optional prix fixe three-course dinners then.

UPDATE: Surprise! I’m releasing the menu now, so take a look! I’m very proud of how quickly I was able to churn this out . . . and a shout-out where credit is due: Thanks to the folks at Personal Projects at the Apple Store out in Oak Brook (where I usually am) for teaching me how to put this stuff together!

Looks like a great deal to me. Stop on by and enjoy a modest Chef Week with us 🙂

 

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