In case you’re searching for any foodie events worth braving the temps for, I wanted to let you know that Thursday, January 29th marks a can’t-miss one-night-only collaboration dinner as part of PostBoy’s acclaimed Abandon Ship guest chef series, bringing some of the country’s most celebrated culinary talents to the charming lakefront town.

Chef James Galbraith will welcome Chef Dylan Patel (Nation’s Restaurant News’ 2022 Power List and CS Magazine’s Top Innovators), Executive Chef of Chicago’s iconic AVEC and part of the 12-time James Beard Award–winning One Off Hospitality group to PostBoy’s kitchen, serving his spice-driven, Mediterranean-rooted cuisine right here in Southwest Michigan. Here are some highlights the five-course family style menu that’s in store, anchored in avec’s award-winning flavors:

• Signature hummus with roasted leek tahini, radish, cucumber, and pita
• Ocean trout with charred beet muhammara, mandarin, and pickled Fresno
• A standout lamb course featuring braised black beans, labneh harra, turnip, duck hearts, and black lime
• And of course, dessert is not to be missed, with tahini ice cream topped with caramelized onion, pomegranate, and baklava

WHAT: PostBoy + AVEC Abandon Ship Dinner
WHEN: Thursday, January 29th 5 PM - 9 PM
WHERE: 207 N Whittaker St, New Buffalo, MI 49117
MENU DETAILS: Brought to life by both chefs, the evening begins with crave-worthy snacks including oysters with burnt chile mignonette and beef tartare with tabbouleh and sumac. From there, guests will enjoy hummus with roasted leek tahini, radish, cucumber, and pita, followed by mahi mahi accented with hawaij, celeriac amba, and zhug and ocean trout with charred beet muhammara, mandarin and pickled fresno. The meal continues with a standout lamb course layered with braised black beans, labneh harra, turnip, duck hearts, and black lime, before ending on a sweet note with tahini ice cream finished with caramelized onion, pomegranate, and baklava.
MORE INFO: Dylan Patel is the executive chef of Chicago’s iconic Avec, part of the 12-time James Beard Award–winning One Off Hospitality group. He grew up cooking traditional Indian recipes and grilling outdoors before immersing himself in Mediterranean cuisine as an intern at Avec under then–Chef de Cuisine Perry Hendrix. Patel later rose through the ranks to his current role as executive chef. His spice-driven, Mediterranean-rooted cooking has earned national recognition, including Nation’s Restaurant News’ 2022 Power List and CS Magazine’s Top Innovators.