I’m looking forward to the inaugural Chefs’ Night Off dinner Feb. 10 at Thunderbird. It’s a terrific new bar, so there’s that appeal, but the chance to try dishes from three local chefs makes it even better.
Carlos Salazar, Thunderbird’s consulting chef and the executive chef at Rook, is in the lineup for the first in what will be a series of collaborative dinners. Jonathan Brooks, chef de cuisine at Recess and chef/owner at in-the-works Milktooth will also be participating, as will Andrew Whitmoyer, a line cook at Bluebeard. Whitmoyer is helping to coordinate Chefs’ Night Off with RJ Wall, a local waiter.
Each chef will create a course for the $50-per-person dinner; dessert will be a collaboration.
“People can expect that the food that we chefs will be putting out there shows who we are, from the food standpoint, “said Salazar, who hopes the dinner series will bring more attention to the city’s young chefs. “My goal is for unknown talents to be recognized and for chefs/sous/line cooks that have not worked together collaborate and have fun.”
Wall, who was involved with a similar chefs dinner series in Chicago, said local participants are excited about the event. “We’re all hanging on the edge of our seats with excitement,” he said. “It’s going to be a good time.”
Proceeds from the first dinner, which is sold out, will help benefit Project Endure. Look for the next event, planned for April 13, to include two seatings. More details on that dinner will be coming soon.