Family Christmas Time
In collaboration with Maddie May
December 17, 2023
Color Club, Chicago, IL
“On December 17, Kitty Rauth and I hosted Family Christmas Time: a Midwestern High Tea Service Inspired by Dysfunctional Family Holidays presented by Round Table. We hosted just over 70 people for a 3-hour 10-course tea service meal in a drop-ceiling tavern full of gaudy Christmas decor, beer nuts, popcorn, bourbon, and a fake-beard Santa camped out in a La-Z-Boy recliner. Featuring a staff of 13, and months of preparation, we essentially opened a restaurant for one night.
My history includes years of work in bakeries, working my way up from American pies and cookies to the title Chef de Patisserie. I loved this work, dedicated myself to learning new techniques, always approached food with curiosity, watched every move of everyone around me to learn, and consistently got better. Still, I got burnt out by the lifestyle. I moved to Chicago, received my MFA, and put my creative energy back into my art practice.
Round Table, a collaborative dinner party series hosted by Kitty, brings together the art & food practices of makers in both industries. I was excited to be the third chef in the series, deciding to focus on Midwestern holiday parties as a source of inspiration from my reflections on a turbulent life as someone raised in a low-income working-class family. Taking my training in pastry and my history running a traditional tea service, I created a menu of 10 sweet and savory courses derived from the many delicious, rich, dairy-filled Midwestern holiday party dishes. This is one of the first times in a long time that I’ve been able to mend my art and food practice - it has been so exciting, and for that, I am so grateful.”
-Maddie May
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- Buttermilk Ranch Martini with Crudité and Ruffle Chips
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2. Double-stacked Ritz with Cheddar Cheese Rosette and Herb
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3. Deviled Egg Tea Sandwich with Crème Fraîche and Shallot Gremolata
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4. Creamed Corn Stuffed Gougere Puff with Fine Herbes
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5. Green Bean Casserole Tea Sandwich with Miso Gravy, Dusted Almond and Charred Pearl Onion Petal
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6. Mashed Potato on Cheese Crisp with Mushroom Gravy and Chive Bowtie
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7. Sweet Potato Casserolettes with Cornflake Pecan Crust and Torched Marshmallow Fluff
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8. Puppy Chow Clusters with Peanut Butter Swiss Meringue Buttercream and Candied Peanut
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9. Club Cracker Opera Cake with Swiss Meringue Buttercream, Luxardo Cherry & Gold Leaf
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10. Chocolate Orange Tart with Orange Curd, Candied Orange Peel, Maldon Salt and Round Table Chocolate Coin
fin
FOH Staff:
Maître d': Parker Murra
Servers: Bun Stout, Ále Campos, Dana Randall
Busser: Lucas Flanders
Door: Anna Johnso
Host: Kitty Rauth
BOH Staff:
Maddie May: Chef & Expo
Jasmine Yeh & Alex Janakiraman: Sous Chefs
Food documentation: Thương Hoài Trần
Event documentation: Nolan Barry