Parachute is among Chicago’s most acclaimed restaurants: recipient of a coveted Michelin star, Eater Chicago’s Restaurant of the Year, James Beard Award finalist for Best New Restaurant, and recognition from Bon Appétit and Chicago Magazine as a Best New Restaurant. In early 2016 Chefs Beverly Kim and Johnny Clark were named Rising Chefs of the Year at Chicago’s prestigious Jean Banchet Awards.

Parachute’s charming husband-and-wife team creates an exciting range of traditional to modern takes on Korean-American cuisine in their casual 48-seat eatery.

For our event every seat was filled. Members and their guests experienced an unforgettable dinner inspired by Top Chef favourite Beverly’s memories growing up in a Korean household.

The duo presented an astounding array of delicious dishes cooked from the heart and shared communally as dictated by Korean custom. For example:

- House pickles, chili chayote, moo mallaengi, white kimchi
- Yukhoe, beef tenderloin, pear, pine nuts
- Cured Hiramasa “bulgogi,” kombu jam, Paris mushroom, buckwheat
- Pork belly and mung bean pancake, kimchi, black garlic, pineapple, hen egg
- Dolsot Bi Bim Bop (Ed. a signature Korean dish),
               with barbecued tripe, watercress, soft egg, gochujang

Beverage Director Matty Colston assisted with wine and beer selections that paired perfectly with the flavourful cuisine. The wines featured were:
- Red Tail Ridge “Pétillant naturel” Riesling, Finger Lakes, New York 2013
- Schloss Gobelsburg Grüner Veltliner, Kamptal, Austria 2014
- Cape d'Estaing Shiraz, Kangaroo Island, Australia 1999
- Caparone Sangiovese, Paso Robles, California 2012
- Taylor's "Quinta De Vargellas" Port, Portugal 1995

An IBW ‘Pareidolia’ Belgian Farmhouse Beer (a Parachute and Illuminated Brew Works collaboration) was also much enjoyed.

Restaurant Manager Danielle Park, along with the able support of every staff member - front and back of house - made certain that the service was warm and efficient.

As the evening concluded, Chambellan Provincial/Bailli Mon Roldan and Conseiller Culinaire Provincial/Vice-Conseiller Culinaire Chris Koetke acknowledged the Parachute crew for flawlessly executing its first private dining event with a Chaîne plaque and wine from our famed cellar.

The Bailliage was privileged to partake in the very personal culinary vision of Chefs Beverly and Johnny, which both preserves and advances Korean gastronomic traditions.

Jal Meogeosseumnida (Bon appétit)!

Todd Arkebauer
Vice-Chargé de Presse

Photos by Lorenzo Tassone Photography