They cater the fanciest, chicest, and most innovative events in the city, harmonizing their clients vision with the really cool, really good food they’ve become known for.
So when one of my favorite Chicago foodies, Soo, invited me to her Spring Menu Preview with Blue Plate a few weeks ago I couldn’t WAIT to go!
I mean, the first Blue Plate event I attended literally had a fresh burrata-making demonstration (and some of the best gnocchi I’ve had in Chicago) so I knew their newest spring dishes would be, at the very least, WOW-worthy! Held right inside the Blue Plate Catering kitchen, the beautifully decorated table was so lush and spring-y it almost felt like being outside BUT with far more gourmet smells! Our evening began with a cocktail making demonstration of the marigold-themed egg white cocktail developed just FOR US.In go the egg whites!
Which make the cocktail frothy and creamy!
Then we added bitters and aromatics.And finished it off with a… Marigold flower garnish — how cute is that? While we sipped our cocktails Blue Plate wheeled out their delicate and fresh display of mini toast appetizers.
First there was a Leek, La Quercia and Pickled Morel Toast,Then my favorite Pea, Almond and Lemon Verbena Yogurt Toast (such a bright, crisp bite for spring!),And finally the Peach, Elderflower-Glazed Duck, and Dippin’ Dots (yes, you read that right!) Toast.
What I’ve always been most impressed by with Blue Plate is their ability to incorporate so many familiar and fun ingredients into such forward-thinking dishes. I’m always wildly impressed with their morsels but I have to say the Dippin’ Dots garnish really won me over with its creativity!Almost too cute to eat! After finishing our appetizers we headed into the kitchen to start our meal. I absolutely loved all the hanging spring lanterns mingling with the kitchen pans above our table. And the flowers from Flower Firm were positively stunning!
For our first course, Blue Plate actually asked for volunteers to come help make the dish for us! Alexandra and Nicole volunteered to help, and they couldn’t have been more ready and pumped up to make us some delicious ceviche! We made two kinds of quick ceviches.
A Raw Hawaiian Ahi Tuna with Key Lime Ceviche Flavors,
cured on a beautiful pink salt block,and a Shaved Diver Scallop with Asian Pear Salsa,also cured on a salt block. For plating Blue Plate placed a tree trunk slice at the bottom of the dishes and sprinkled them with flowers. Then came the Ahi and the Scallops!All garnished with plenty of fresh spring blooms for color and contrast. Doesn’t it make for a magnificent plate?
For our main course, Blue Plate served Lamb Loin with pickled tongue, green chickpeas, carrots, “lilies” (i.e. onion flowers) and jus. And beautiful cod fillets for the non-lamb eaters.
The best part about going to one of Soo’s events is that she ALWAYS sets up a lightbox for photos. Blue Plate even prepared extra plates of our meals for us to shoot so we could eat while our entrées were hot! Foodie grammers everywhere will appreciate what a thoughtful gesture that was (shooting food always feels like a race otherwise). After gorging ourselves on our main courses, we finally came to the BEST course… dessert!Dubbed “May Flowers”, this stunning dessert FLOORED us all!
Strawberry Rhubarb Frozen Yogurt, Pistachio Sponge Cake, Champagne Foam (!!!), Pink Peppercorn Streusel, Balsalmic Meringue, Dark Chocolate Sauce, Fresh Strawberries, Fresh Flowers, AND Rose Crystals.
A mouthful of a description for one of the most truly indescribable desserts I’ve even had the honor of trying.
And one of the most magnificent dishes I’ve ever gotten to shoot (dim kitchen lighting and all!). Every event I’ve ever been to catered by Blue Plate has sincerely WOWed me with it’s innovative dishes and playful approach to cuisine. But this year’s Spring Preview has me positively ecstatic for their new dishes — I can’t wait to attend my next Blue Plate event (food baby guaranteed!).