Chef Samuel Marshall wants you to savor Japanese Soba Noodles

Japanese soba noodles:

Ingredients 1. Soba Noodles 2. Small carrot 3. mushrooms 4. Micro cilantro 5. Yamaki Soba Noodle Sauce 6. Kosher salt 7. Fresh cracked pepper 8. 2
Scallions Directions: 1. In a large pot bring to boil 4 cups of salted water and cook to package instructions. 2. Once done, drain and rinse in salted cold water and set aside.

For mushrooms: 1. Finely diced your choice of mushrooms, I enjoy shiitake. 2. In a medium saute pan on medium/high heat add 2TBSP olive oil. 3. Add mushrooms to olive oil and saute for about 3 minutes, season with kosher salt and fresh cracked pepper. 4. Add 2TBSP butter to pan and cook until butter is incorporated. 5. Add 2TBSP red wine vinegar and cook for an additional 1 minute. 6. Remove from heat and set aside to cool for about 3 minutes. 7. Peel carrot and shave thinly with a potato peeler.

For Plating: 1. Place noodles in a pasta bowl, top with shaved carrots. Sprinkle mushrooms around the bowl and chopped scallions. Garnish with micro cilantro. 2. Add 3TBSP of soba sauce to bowl, ladel over soba noodles. 3. Serve room temperature and enjoy

Chef Samuel Marshall, a part of our upcoming CulinaryCelebration.
#culinarychicago

Chef Samuel tells us about himself:

"40 years old, born and raised in Chicago, Il. 
Attended Culinary School at Le Cordon Bleu Chicago, worked and trained at mk Restaurant under Chef Erick Williams. Started Urban Fusion Cuisine 2013 with partner Chef Mary Stewart. 
You're now able to get a taste of my amazing dishes by attending one of Urban Fusion Cuisine pop up restaurant locations. Which happens twice a month. Event info is posted on my Facebook page each month.." https://www.facebook.com/SDM34

A Chef Inspired Holiday

The time has come for the final Pop-Up Restaurant before the holiday season. Yearly this event has been the most difficult to plan. We are fully aware that you have a ton of holiday dinners to attend. This means you are very likely to eat standard holiday dishes, many many times (smile). Well, we want to change all of that. 

For the final popup of 2014, we present “".

The inspiration for this dinner came from the numerous people that have told us how they dread going to holiday dinner parties. Their reasons are hilarious: Too much cheap wine, too much dry turkey and waaay too many wanna be Food Network dishes. So to answer that, we offer you these promises:

- No Turkey
- Plenty of Great Wine
- And for a few hours you just may forget about the drudgery of the holidays

Here's a preview of a few of the courses:

Fennel Rubbed Pork Tenderloin with Braised Cabbage & Apricot Mustard

Angolotti Pasta with Morels, Favas and Smoked Peacevine Cherry Tomato Sauce

Tiki’s Flatbread – Duck Bacon, Melted Leeks, Sweet Corn, Taleggio, Truffle Cream & Merken

As always we will serve at least 8 courses* and the wine is included. Something special for this pop-up is our true "VIP Experience".

For VIP guests, the evening starts with a pre-event private dining session with Chef Julius. Guests will be seated at VIP Tables for appetizer courses and Chef-crafted custom cocktails based on your spirit of choice.

Also, VIP guests will receive a customized Gift Bag stocked with all the things one needs to get them through the holiday entertaining season: two of Chef Julius’ seasonings blends, wine, olive oil, and one of Chef Julius’ favorite cooking products from Epicurean Butter, Texas Pete Brand Sauces, or Nature Isle Tropical Gourmet.

SATURDAY, NOVEMBER 8TH
6:00pm | Dinner
The Centered Chef Food Studios
177 N. Ada Street (between Randolph & Lake)

Ticket Info
Dinner with Wine: $85
The VIP Experience: $125

Doors open at 5:30pm for VIP Ticket holders.

Tickets on Sale Now!
www.taleof2chefs.com