Home chefs enjoyed a five-course dinner from Daisies alongside Joe Frillman, as he showed how to prepare his signature dishes, including the pappardelle that was featured in Chicago magazine’s April dining issue.

MENU — Dinner for two

FIRST COURSE
Onion Dip
Ridged potato chips

SECOND COURSE
Herb Salad
Snap peas, radish, buttermilk ranch and all the herbswith lettuce cups

THIRD COURSE
Pappardelle
Mushroom ragu, basil and parmesan

FOURTH COURSE
Trout
Pan seared rainbow trout, ramps and lemon

FIFTH COURSE
Delicious Chocolate Chip Cookie

WINE
Cooper’s Hawk LUX Chardonnay

BEER
Stella Artois

Tickets included a carryout meal kit for two provided by Daisies featuring fresh, pre-measured ingredients for a five-course meal, cooking instructions, one bottle of Cooper’s Hawk wine, two bottles of Stella Artois, giveaways, tax and gratuity, and exclusive access to the live Zoom interactive cooking class.

A portion of the proceeds benefited YWCA Metropolitan Chicago

All ticket sales are final. We are not able to accommodate menu modifications.

QUESTIONS? Please email diana@chicagomag.com.

Chicago magazine will contact you via email with meal kit pick-up details at Daisies.

Guests must be at least 21 to attend. Be sure to bring a valid ID when picking up your meal kit.

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