Curtis Duffy, Michael Muser, Monica Eng, 11/2 @10 am

Culinary Historians of Chicago

After fall from Grace,
Chef and Business Partner plan the best Ever

An interview with Chef Curtis Duffy and
Business Partner Michael Muser,
conducted by Monica Eng, WBEZ radio



When Grace restaurant abruptly closed in 2017, the shutdown made national news. How could an eatery that had earned three Michelin stars, (one of only 14 restaurants in America to earn such status) so quickly cease to exist? Conflict with the restaurant’s chief funder apparently was the cause, and one of our country’s top chefs, Curtis Duffy, along with the restaurant’s gifted business partner, Michael Muser, were devastated.

A small-town kid from Ohio, Duffy overcame unspeakable family tragedy when he was 19 years old. He found solace through cooking, showing exceptional talent and drive while working his way to the top of Chicago’s food chain at Charlie Trotter’s, Alinea, and Avenues.




The Michelin acclaim and James Beard Award he garnered while heading the kitchen at Grace created a long wait to get reservations. Working side-by-side with Chef Duffy during his Grace period was Michael Muser, a 30-year veteran of the restaurant industry, and an accomplished sommelier. The two were said to painstakingly engineer every detail to showcase their skills and provide exceptionally delicious food along with the epitome of hospitality.

The duo say they intend to stay at the top of their field when they open their new restaurant, Ever, next year.

Do join us to find out how the minds of creative souls like Messrs. Duffy and Muser work. What goes into conceiving a groundbreaking restaurant and its menu? What is their creative process like? What does hospitality mean to them?



And who better to ask these questions than Monica Eng, a reporter and producer for WBEZ Public Radio. Before joining WBEZ, Monica was a food, culture and watchdog- investigative reporter at the Chicago Tribune. She will happily pick our speakers’ brains to the bone. And our members will have their own chance to grill the partners during the Q&A at the end of the program.

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Cost of the lecture program is $5, $3 for students and no charge for CHC members or Bethany residents and staff. To reserve, please e-mail your reservation: [email protected]

http://www.CulinaryHistorians.com

Podcast on

After fall from Grace, Chef and Business Partner plan the best Ever

Presented by Chef Curtis Duffy and Michael Muser interviewed by Monica Eng

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From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

You can find a list here.

We are also on:
Google Play
iHeartRadio
Apple Podcast
rss feed
RadioPublic
SoundCloud
Spotify
Stitcher

These run the length of an introduction plus presentation with questions, but no food samples.

Thanks for posting this. 90 minutes of conversation; fascinating, informative, and a pleasure to listen to (except, of course, for the crying baby throughout). Can't wait for Ever.

Gypsy Boy wrote:Thanks for posting this. 90 minutes of conversation; fascinating, informative, and a pleasure to listen to (except, of course, for the crying baby throughout). Can't wait for Ever.

The crying baby belonged to their publicist.

I suspect the smartest thing I could do would be to stop while I'm probably behind.