The Duck Inn
6-Course Revisiting Roots Dinner Event
We're 9 months removed from our first collaboration with The Duck Inn and Chef/Owner Kevin Hickey has a whole bunch of new recipes he's eager to get our feedback on. Naturally, when a Michelin-starred chef invites us to serve as guinea pigs, we accept the invitation! As a refresher, Chef Hickey hails from a family whose history in Bridgeport, the South Side’s iconic neighborhood, goes back five generations. After enjoying a whirlwind culinary victories (see his bio below) it made perfect sense for him to return to his roots when he opened The Duck Inn in 2014, named his restaurant for a modest Depression-era lunch counter run by his great-grandmother and housed in a colorful pre-Prohibition era Bridgeport tavern that has been continually operated for almost a century. Here, Hickey delights diners with seasonally driven modern American cuisine embellished by flavorful Polish and Lithuanian touches. We will be taking over the entire restaurant for this event and Chef Hickey will emerge from the kitchen throughout the evening to answer your questions and talk about Chicago, family history, and, of course, all things duck.
About the Host:
Chef & Owner
Prior to opening The Duck Inn, Chef Hinkey ran several other incredibly successful restaurants in Chicago: Allium and Bottlefork. Before that, he ran the kitchen at Four Seasons Chicago, where his cooking earned two consecutive Michelin Stars.
All savory courses will be served family-style. Dessert will be portioned individually.
Roasted Root Salad
with turnip, beet, rutabaga, radish, carrot top chimichurri, and pumpkin seed gremolata
with truffle-nettle crepe, pickled foie gras, white mole, and tajin carrot
with red pepper jus, black garlic romesco, black lime, olive soil, and clams
with watercress, morel mushroom, english peas, and ripped herbs
Al Pastor Style Rotisserie Duck
with charred pineapple, cilantro, chayote, chilies, hominy, and duck jus
Vanilla Honey Panna Cotta
with white chocolate, goats milk caramel, and freeze-dried honey
The Duck Inn
2701 South Eleanor St
Chicago, IL 60608
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What can/can't I bring to the event?
- Please bring your ID as well as cash if you plan on purchasing beverages.
- Are there ID requirements or an age limit to attend?
- Yes. ID is required and you must be 21+ to attend.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for first-time emergency requests, we allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.