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Dining with Thurk - monthly updates

Dining with Thurk - monthly updates
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  • Dining with Thurk - monthly updates

    Post #1 - December 9th, 2012, 11:08 pm
    Post #1 - December 9th, 2012, 11:08 pm Post #1 - December 9th, 2012, 11:08 pm
    I would love to have you at a January Dinner. December's meals included several hosted by Lthforum members (read a review here). The December dinners have been great success and I could not be more excited to move into the dinners in January and the winter months.

    Image

    I am working closely with local farmers and artisans to bring a seasonal menu that reflects even the winter's bounty, with techniques I learned from working in farm driven restaurants in the Madison and Milwaukee area and most recently from living in Denmark for two months and doing a short stage at Noma restaurant in Copenhagen. I draw a lot of inspiration from what the mid-west has to offer in terms of heritage meat,beautiful vegetables, and wild plants and herbs. My menu changes quite frequently as the availability of products changes from month to month and even week to week. Putting forward the best state of a product is of the utmost importance to me and my cooking.

    Some dishes guests enjoyed this December

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    Potatoes, buttermilk, hazelnuts, and thyme

    Image
    Cured pork, pickles and mustard

    View more here

    Dates that are currently available to reserve a spot for are the 11th, 12th, 18th, and 19th.

    To reserve your spot follow this link: https://thurkdining.wufoo.com/forms/thurk-reservations/ ."

    I look forward to cooking for you!
    Last edited by jbehlke22 on December 12th, 2012, 7:41 am, edited 2 times in total.
  • Post #2 - January 13th, 2013, 12:48 pm
    Post #2 - January 13th, 2013, 12:48 pm Post #2 - January 13th, 2013, 12:48 pm
    I would love to have you dine with Thurk in February. January has been a great month for Thurk thus far and I could not be more excited to move into the February dinners and more winter cooking!

    Image
    Potatoes, buttermilk, hazelnuts, and thyme



    I am working closely with local farmers and artisans to bring a seasonal menu that reflects the winter's fresh and preserved products. I draw a lot of inspiration from what the mid-west has to offer in terms of heritage meat,beautiful vegetables, and wild plants and herbs. My menu changes quite frequently as the availability and quality of products changes from week to week. Putting forward the best state of a product in a simple and focused manner is of the utmost importance to me.


    Image
    Cured pork, pickles and mustard


    View some photos from JenMoranPhotography here


    Dates that are available for February are the 2nd, 8th, 9th, 16th, 22nd, and 23rd.

    To reserve your spot follow this link: https://thurkdining.wufoo.com/forms/thurk-reservations/ ."

    I look forward to cooking for you in February!
  • Post #3 - January 29th, 2013, 4:27 pm
    Post #3 - January 29th, 2013, 4:27 pm Post #3 - January 29th, 2013, 4:27 pm
    Hello,

    January has been a great month for the growth of Thurk. February is just around the corner and I have some seats still available for February 9th and 16th.

    You can reserve your seats at http://thurkdining.wufoo.com/forms/thurk-reservations/ .

    If you have not heard about Thurk; it is an underground supper club that is highly dedicated to using and supporting the products and people that are found in this area. I limit myself to only products that we have in our area to not only create a local community but to also create a unique dining experience for my guests.

    I look forward to having you at our table.

    Justin Behlke
    thurkdining@gmail.com


    http://thurkdining.tumblr.com/
  • Post #4 - March 4th, 2013, 12:44 pm
    Post #4 - March 4th, 2013, 12:44 pm Post #4 - March 4th, 2013, 12:44 pm
    I would love to see you at our table during the month of April!

    If you have not heard about Thurk, it is an underground restaurant that I run out of my humboldt park apartment. Your experience at Thurk is based around the idea of simple and focused cooking with a heavy emphasis on the products and stories of our region.

    Your evening will consist of a 12-14 course tasting menu that is shared with other diners at our 10-seat dinner table. My menus have a great focus on vegetables and plants along with a couple of courses that showcase the animals of our region.

    For more information on Thurk and to make your reservations, please take a look at the Thurk tumblr and facebook page.

    http://thurkdining.tumblr.com/
    http://www.facebook.com/thurkdining?fref=ts

    I look forward to cooking for you,

    Justin Behlke
    thurkdining@gmail.com

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