FROM GOOD STOCK 2016: Chef Andy Ricker Of POK POK
Andy will be joining us for two dinners at LSD’s Garfield Park studio space, both happening on Friday, September 30 – the first at 6pm, and the second at 9:30pm. He’ll be cooking up a three course Tai Yai / Shan meal from the North of Thailand, featuring Pok Pok favorites.
LSD beverage director Paul McGee will be creating beverage pairings for the evening featuring Pok Pok’s line of drinking vinegars and Letherbee Gin, as well as beers from Marz Community Brewing and Pok Pok’s Som soda (and maybe even some Thai jelly beers!).
DJ Logan Bay will be providing a soundtrack of Thai jams.
Tickets are $100 for this intimate chance to enjoy Pok Pok’s acclaimed northern Thai cuisine in Chicago, including food and beverage.
Tickets will go on sale THIS FRIDAY, September 16, at NOON CENTRAL TIME, via the links below.
If you recall this summer’s Franklin Barbecue events, you’ll remember that tickets for these pop-ups tend to go quickly (very, very quickly), so don’t sleep on it — set your alarms and clear your Friday lunch hour. These tickets won’t last long, and once they’re gone, they’re gone.
From Good Stock 2016 ft. Chef Andy Ricker of Pok Pok
Conceived by LSD executive director Elana Green, From Good Stock invites talented chefs to create unique menus based on personal passions and seasonal whims, coupled with our penchant for art, design and music. Past collaborators have included Chef Katrina Zito of St. Anselm and Chef Alexandra Manley of Josephine House – stay tuned for the complete 2016 lineup.