Chicago - July 03, 2009

In Living Color

Soylent Fuchsia Dinner Parties

You’re Invited!

What: Soylent Fuchsia, an interactive dining experience.

What?! A five-course meal cooked by chef Andrew Forlines, who trained at Colorado’s five-star Broadmoor Hotel. In addition to eating the freshest meal imaginable (Forlines buys ingredients from farmers markets, day of), you’ll learn where your food comes from, straight from the farmer’s mouth (via video).

Whet: Past menus have included savory cream puffs (herb parsnip puree), roasted baby beet salad, broccoli soup (cow’s milk cheese), and poached white fish (with sous vide asparagus). Yours may end with Fluffernutter a la Forlines (white cake, bruleed banana, marshmallow meringue, peanut butter mousse).

Who: Foodies, dudies, chicks, pricks.

Really? Pricks? No. Not really.

Special Guests: Artists (and their work), DJ’s (and their beats). Mix and mingle after your meal.

When: July 25, 7 p.m.

Where: Kitchen Chicago, 324 North Leavitt Street, at Carroll Avenue.

Why: As if you need a reason.

How: Sign up online at soylentfuchsia.com.