Table Talk

Table Talk’s mission is to bring strangers together for a night of dinner and discussion.

Our view of a memoriable dinner entails an exceptional meal, strangers of all sorts, and lots wine.

Since leaving college, it has been difficult to relive those dinners that constituted the vigorous exchange of ideas, the creation of new beliefs and destruction of old ones. Late into the night we snacked, drank, and talked until our eyes were tired.

Contact us, and we will arrange the dinner party. Tell us about yourself and we will do our best to match you with guest that share the least in common with you. It is our belief that the least the guests have in common a richer learning experience can be achieved.

We also accommodate private dinner parties, for those of you who would rather dine amongst your close friends and family. However, we highly recommend dinning with strangers

Depending on what is the goal of the chef's menu design, a menu might be a three course buffet style menu or a menu that runs twenty courses with wine pairings. The type of cuisine will range from Italian, French, Asian, Molecular, and etc.

Menu prices are determined by the intricacy in executing the dinner, the quality of the ingredients, and if there is wine pairings included.

The dinners are organized by working cooks of Chicago's fine dinning community. Table Talk is an opportunity for Chicago cooks to flex their creative muscles in writing and executing menus.

Current Menus Avaliable

Chefs involved are actually cooks working within the fine dining community of Chicago, Illinois. Each chef will have their own menu to offer. The chefs who are involved with Table Talk have worked with each other, or have met on various occasions. Before chef’s menus are posted for selection on Table Talk, Table Talk requires them to inform us of their culinary background via resume.

It is crucial for Table Talk’s success that we select the right cooks for the job. It is our goal to provide a memorable meal as the backdrop for talk.

The Chefs Involved

Chef Rodrigo Jaramillo

Avocado, Tomato and Red Onion
Hamachi Menudo
Smoked Ribs, Oaxaca Mole, Black Plantain
Tres Leches Cake

Chef Sean Myers

"Local Mixed green salad" Fried green tomatoes, Grilled peaches, Goat Cheese moose, hazelnut confit.
"Grilled Mississippi Quail" Spoon bread, zucchini puree, Ratatouille, sweet corn flan.
"Iowa Pork Tenderloin" Sweet potato pone, Grilled leeks, braised collard greens
"Deconstructed Peach cobbler" Roasted peaches, blueberry/ginger sauce, Coconut cream, short bread.

A name and a method to contact is required to submit this form.

We will need your name and a means to contact you in order to provide you with asnswers, or to finalize a location and date of a dinner.

Any information provided is respected as private, and will not be shared with anyone or any other business.

We Can also be contacted by
Phone: 312.909.9891
Email: engage@tabletalkchicago.com

Current Menus Avaliable

The Chefs Involved

Chef Rodrigo Jaramillo

Chef Sean Myers