Supper Club

Josephine House taps top Chicago talent for raucous, boozy dinner

Josephine House taps top Chicago talent for raucous, boozy dinner

Parsons Chicken & Fish Chicago
Chef Hunter Moore from Chicago's Parson's Chicken & Fish will prepare a multicourse dinner at Josephine House on January 25. Parson's Chicken & Fish/Facebook

On January 25, Clarksville darling Josephine House plays host to some of Chicago's top talent for a dinner billed as raucous and boozy. Chef Hunter Moore, of Parson's Chicken & Fish, and Chad Hauge, beverage director of Longman & Eagle (both from Chicago restaurant group Land and Sea Dept.), will craft a multicourse experience with Texas roots. 

Collaborative dinners like this aren't new to the McGuire Moorman Hospitality group, but this is a special one for Josephine House chef Alexandra Manley. She was a guest of the group's From Good Stock supper club last fall, and now she's returning the favor as Moore steps in to devise a menu featuring Texas heritage meats and root veggies from Boggy Creek Farm. 
 
Just like his philosophy at Parson's Chicken & Fish, Moore's menu for the Sunday supper will showcase high-quality, local ingredients. "The vibe for the food at Parson's is shack food with a twist of Southern and coastal, fried chicken and fish, but also a mix of light and refreshing items to keep it well-rounded," Moore says.
 
"We strive to use local farmers and sustainable products as much as possible. I've worked with local farmers in Chicago for many years, and I'm excited to see the bounty of what Texas has to offer in January. My general approach is to find a quality ingredient and show it off."

The four-course meal ($55) will feature a crudo of Gulf red snapper, heirloom tomatoes and cauliflower three ways, Peach Creek Farm pork belly, and sweet potato rum cake. Hauge's beverage pairings (available for an additional $25) promise to complement the dinner with a Texas twist.
 
"Stylistically the beverages will be similar [to Longman & Eagle], ranging from whimsical to classic with an emphasis on local product," Hauge says. "I designed the cocktail pairings with what I know works that I can get here, and I've left open the flexibility in the recipes to adjust for variance in style, acid and sweetness levels that local Texas booze and produce will have." 
 
Tickets for the January 25 dinner are still available. For more details, visit the Josephine House website