Acclaimed chef Ben Grupe will work with Brennan’s Work & Leisure, a new café and workspace concept in midtown, and reservation system Tock for a dinner series, “Work in Progress by Chef Ben Grupe.”
The James Beard Award semi-finalist will prepare small, seasonal plates featuring Midwestern ingredients on January 26 and February 9. The dinners will not be traditional sit-down affairs. There's no set menu or number of courses. There will also be counter-style service, so attendees can interact with the chef and cooks.
Grupe was a former member (then captain) of the American Culinary Federation Culinary Olympics team. He was executive chef at Elaia for a two-year period ending in October, when Aaron Martinez took the reins.
Grupe’s latest project comes on the heels of another big collaboration. Earlier this week, steam-bun-centric restaurant The BAO in Clayton revealed that Grupe will anchor the next dinner in its monthly “No Borders” series, a concept meant to spotlight global cuisines.
There will be two seatings per dinner for Grupe’s “Work in Progress” series, one at 6 p.m. and another at 8:30 p.m., each limited to 10 people. Tickets include a $65 food fee and a $40 curated beverage pairing. Reservations are available beginning tonight at 6 p.m. via Tock.
Photography by Kevin A. Roberts
Chef Ben Grupe
