Land and Sea Dept. Presents From Good Stock, St. Anselm + Chef Katrina Zito

Land and Sea Dept. Presents From Good Stock

We are pleased to announce and present our second annual supper club series, From Good Stock.

Conceived by LSD director of operations 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.

We’re looking to offer chefs the opportunity to present menus and menu items that may not work in traditional restaurant environments, for any number of reasons, or for a chef to experiment with ingredients or pairings that fall outside the realm of their day-to-day experiences.

These will be casual, intimate evenings, where participants will be dining with equally curious guests. Each event takes place in a warehouse environment, each uniquely staged per outing, with an evolving series of artworks, design elements, layouts and the like.

St. Anselm + Chef Katrina Zito

From Zagat:
At this "cool" but "not pretentious" WIlliamsburg steakhouse, you can "watch the chefs at the flaming grill" as they "wrestle with giant slabs" of impeccably sourced, "indulgently delicious" meat, matched with "interesting sides and starters"; the barlike digs are tiny, prices "reasonable" and reservations not taken, so “crazy-long waits” are the norm – but for some of "the city's best" beef, it's "so worth it" ("have a drink next door at Spuyten Duyvil" to pass the time).

Katrina Zito
Katrina Zito grew up in Eugene, Oregon, where a high school dishwashing job began a career working in some of Oregon's most innovative restaurants, mentored by some of the state's most respected chefs. Katrina cooked French food at Marche under chef Stephanie Pearl Kimmel, moving on to sous chef and eventually chef of Red Agave, which capitalized on the emerging Nuevo Latino trend. While living in Portland she was sous chef at Toro Bravo under chef owner John Gorham, whom was a huge influence to her career. Seeking a major change in her life, Katrina moved to Brooklyn and started at St. Anselm. After taking over as chef in 2013, she has supplemented the perennially popular menu items with specials that highlight local, seasonal, produce with a nod towards both her far-reaching resume and her Pacific Northwest roots.

Andrew Algren

Sommelier Andrew Algren oversees Land and Sea Dept.'s concepts at the Chicago Athletic Association, including the Cherry Circle Room. Andrew brings over 8 years of experience as a Beverage Director/Sommelier spanning beer, cocktails, spirits and wine. While studying for a degree in music theory and composition, Andrew discovered a passion for food and wine. Andrew completed the Court of Master Sommeliers Certified level in 2009, and spent time at The Purple Pig and Maude’s Liquor Bar before becoming Sommelier at the 3 Michelin Star restaurant Alinea.

A Chicago resident, Andrew is active in the wine community and is eager to make wine a focus of Chicago dining. He is excited to see the expansion of well-curated wine programs with earnest, meaningful wine lists that represent compelling producers and offer real value.

Foxglove Studio

The Foxglove Studio is a floral company that focuses on wild, natural and whimsical arrangements. We bring nature to the table by layering a fresh, modern aesthetic with memories of old-world Europe.

Kendal Kost - Biting Louse

$125

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