Land and Sea Dept. Presents From Good Stock, Broken Shaker + Chef Jonathan Meyer + Gui Jaroschy

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.

Broken Shaker + Chef Jonathan Meyer + Gui Jaroschy

Located inside the new Freehand Chicago, The Broken Shaker and its renowned cocktail program, is set to open in the summer of 2015. The highly-anticipated second outpost of Miami’s original Broken Shaker, named one of “The World’s 50 Best Bars in 2014” and a James Beard semi-finalist, will be operated by the same cocktail visionaries, Elad Zvi and Gabriel Orta, who opened their first Broken Shaker inside Freehand Miami in 2012. Located on the ground floor of the new hotel & hostel’s lobby, the bar will have a similar laid-back atmosphere and feature a beverage menu of specially handcrafted cocktails that will blend local ingredients and international flavors, and complement Freehand Chicago’s café menu.

Jonathan Meyer, a Chicago native, has spent the last twelve years working in restaurants. His first kitchen position was at State Restaurant, and after a few consulting gigs, decided to move from North Carolina to Costa Rica to work as the Sous chef at an organic ranch. This eventually led him to open his own bistro, right off the beaches in Delicias, Costa Rica. Upon returning to the US, Jonathan took a kitchen manager position at Kroll’s South Loop, which subsequently led to an opportunity to join the team at the Michigan Avenue hot-spot, The Purple Pig. It was here that he honed his skills that led to a Sous position at The Dawson, receiving Michelin Star training in a casual atmosphere and finding a real sense for food. A position at Five Star Bar helped harness his creative and fun approach to classic dishes and bar food. He is currently overseeing food for Café Integral and The Broken Shaker inside the Freehand Chicago, allowing him to showcase both fast casual as well as upscale bar plates for the cocktail crowd in River North.

Gui Jaroschy was born and raised in Austin, Texas where a love of food, drink, and hospitality was instilled at an early age through cooking classes and jobs in the service industry. After receiving his Bachelors degree in Anthropology from the University of Texas, Gui moved to Miami for it’s beautiful weather, beaches, and thriving hospitality industry. He landed a bartending job at the prestigious Delano hotel and within a few years achieved the title of Director of Bars. It was in that role that Gui made his first cocktail menus and discovered a love for creating drinks. Gui’s culinary approach to cocktails feature fresh ingredients, efficient methods, and cocktails that are as pleasing to the eye as they are to the palate. Named one of Food and Wine magazines 10 best new mixologists in 2015 as well as being featured in Food and Wine’s 2015 Cocktail Book, Gui has developed cocktail menus for Delano Hotel, Continental Miami, Drunken Dragon, Kreepy Tiki and The Broken Shaker at Freehand Miami Beach. He is currently the Bar Manager at James Beard Award nominated and Spirited Award winning The Broken Shaker Miami Beach, creating fresh fun cocktails for everyone from hostel guests to world renowned chefs.

{subject to change}

First Course
Porcini and Sherry Bisque. Chervil.

Spring Cocktail:
Parsley and Piloncillo Vinegar. Walnut Bitters. Calvados. Cremant.

Second Course
Scallop. Squash. Fermented Brussel Leaf. Pepitas.

Summer Cocktail:
Calendula Flower Tea. Passion Fruit. Light and Dark Rum. Fresh Citrus. Home Made Falernum.

Third Course
Beef Cheek. Sunchoke. Chard. Grape. Pickles Turnip. Pickled Mustard Seed.

Fall Cocktail:
Overproof Rye Whisky. Malbec. Dry Spice Reduction. Fresh Lemon.

4th Course
Roquefort Ice Cream. Mulled Wine Poached Pear. Streusel. Walnut.

Winter Cocktail:
Barrel Aged Dry and Ambrato Vermouth. Fino Sherry. Orange and Aromatic Bitters.

Leah Ball

Leah Ball presently works from her studio in Chicago, Illinois, where she focuses on designing and making homegoods, art objects and fine jewelry.

Originally from the beachside town of Carlsbad, California, Ball's aesthetic foundation is in the patterns and rhythms of the Pacific coast. Her kinship with the natural cycles of the sea helped generate a creative spirit that finds satisfaction in doing and re-doing, product in practice, and truth in tedium.

Her current practice mostly involves marbling porcelain with custom mixed slips. She prefers to use a simple clear glaze to allow the colors in the marble to shine through, but is known to break her own rules occasionally. For the most part, inspiration really is everywhere but she has to give a special thanks to psychedelic music, Ikebana, Tom Sachs, Feminist studies, Margaret Atwood and Mid-century furniture.

Marius Glauer

Gallery owner and artist Marius Glauer lives and works in Berlin and Oslo. Marius curates art for Heit Gallery.

We will be showing several pieces from an older period.



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