Fourks chefs Julia Ori, Matt O’Neill, Caiti Mateffy and Colleen Malone.
Last weekend, Svea, a Swedish diner in the Andersonville neighborhood of Chicago, was transformed by the magic of candles, strings of fairy lights and outstanding culinary talent into “Fourks” pop-up restaurant. Friends Colleen Malone, Caiti Mateffy, Matt O’Neill and Julia Ori trained together at Kendall College culinary school. Four times a year they get together to create delicious and interesting multi-course dinners united by a common theme such as American diner favorites, Swedish dinner or Spanish tapas. Fourks Dinners are lively BYO parties with guests filling the tiny Svea space with the happy noise of people enjoying a great meal and making new friends.
Last Saturday, the Spanish Tapas menu included carmelized onion shortbread with campo de montalban cheese, rosemary fig jam, and fried serrano; manchego cheese stuffed fried olive with roasted garlic yogurt;roasted delicata squash and sweet potato salad with arugula, watercress, carmelized pepitas (shelled pumpkin seeds), shaved manchego, crispy pancetta, brandied raisins, and creme fraiche dressing; pan seared cod, saffron risotto croqueta, chorizo with sherry vinegar, and avocado mousse; roasted paprika chicken thigh with potato pave, fennel garbanzo puree, paprika sofrito, manzanilla olive, parsley, pine nut gremolata; concluding with banana flan creme puff with toasted almonds, spiced dulce de leche, graham cobbler crumble, and whipped cream.
If that menu whets your appetite, the next Fourks Dinner is scheduled to be January 25, 2014 when the chefs will prepare their interpretation of a Chinese New Year feast. Check the Fourks Dinner page on Facebook for updates, previous menus and information on tickets.