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Txoko Tres: The Bell Housewarming Party

Last Friday night we had the pleasure of entertaining friends, family, clients and guests in the new home of Chef Craig Bell and his wife Adrienne for the third culinary event in our Txoko Dinner series. (Txoko is a basque gastronomical society of people in San Sebastian, Spain who come together to eat, socialize and experiment with new ways of cooking. San Sebastian is where Chef Bell completed his culinary externship.)

The event format was a little different than those of the past, instead of a seated dinner, we cooked and served our delicious delights in the middle of the Bell family’s kitchen. Items like Tortilla Espanola, Duck Confit Tamales, Seared Scallops, Corn Fritters, and Smoked Pheasant Dumplings — just to name a few.

Our new favorite bluegrass band, The Lantern Kickers, “kicked” off the party playing music on the back deck, while Vito and Mark from Limelight served up drinks that included our signature Big Hatt cocktail (a bourbon, lemonade, sweet tea concoction we always seem to have at every event), Goose Island beer and a selection of wines paired for our menu items by Adam Nan from Binny’s.

We could not be more proud to share these photos by Sarah Derer Photography from our event.

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Our late night menu included coffee and dessert — donuts from our neighbors at Endgrain. (We called and ordered every single one they had — 64— that day! Also, we’re now 100 percent certain they are the best in Chicago.)

Endgrain Donuts

Doesn’t that look like it was delicious and fun? To ensure you’re on the guest list for our next Txoko Dinner series event, email melissa[at]bighatt[dot]com to get your name on the email distribution list. These events fill up quickly, and you don’t want to miss out!