19, Doble Turno

1985, Chicago.

I was 19 years old, working two jobs as a prep and line cook and living with my older brother, Saul, in a small two-bedroom apartment near Lawrence and Broadway. My older sister lived across the hall with my two nieces and nephew.

At the time, I was spending part of my workday on the line at a newer restaurant called Shaw’s Crab House, working alongside a great group of talented people. I am sure many of you have heard of Shaw’s. I worked at its original location near Hubbard and Wabash.

One day during service, a few of us were asked to help our boss with a new restaurant that was opening called Cafe Ba-Ba-Reeba. Until then, most of my experience had been in French and Italian kitchens. Shaw’s was my introduction to classic American fine dining: a different tempo, but familiar execution. Cafe Ba-Ba-Reeba, on the other hand, was something completely new. Over the next year, I became deeply familiar with the flavors, ingredients, textures, and techniques of Spanish cuisine.

For our next special dinner, I've created a new tasting menu inspired by the flavors I came to know during that formative period of my life. Four courses paired with three beverages. Two are cocktails featuring spirits from Spain, and one is a Spanish wine paired with the main course. The meal will begin with a pintxo before the first course. A pintxo is a small bite sized starter on a skewer, commonly served in bars and restaurants throughout northern Spain.

19, Doble Turno*

A menu inspired by the flavors of Spain and a chapter of my life that helped shape me as a cook.

I hope you will join me.

Sincerely,

- Chef Santiago

* Doble turno means “double shift” in Spanish. At 19 years old, double shifts were the norm in my day-to-day life. Lunch service at one restaurant, dinner service at another.