On November 5, Chicago hosted nearly 100 guests at Funkenhausen for the fourth and final installment of it 2018 Secret Supper series. Chef Mark Steuer served up a seven-course meal featuring refined German classics with a Southern flair — complemented by an array of tasty cocktails — all with a portion of the evening’s proceeds benefiting the nonprofit Recipe for Change. Relive the magic below.
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Menu for the evening
Photo: Jeff Schear -
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Place settings with the November issue of Chicago magazine for guests to look at.
Photo: Jeff Schear -
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Welcome sign for attendees of the VIP reception
Photo: Jeff Schear -
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Cookware sets for three winners, courtesy of Anolon
Photo: Jeff Schear -
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Guests of the VIP reception experience a tasting.
Photo: Jeff Schear -
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The smoke spare ribs were prepared in the kitchen’s wood-burning oven.
Photo: Jeff Schear -
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Staff prepare for dinner nearly 100 guests.
Photo: Jeff Schear -
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Funkenhausen kicked off the evening with a VIP reception featuring wine tastings and housemade charcuterie.
Photo: Jeff Schear -
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The “Der Weiss Taube” specialty cocktail featured Tanqueray, grapefruit, basil, and lime.
Photo: Jeff Schear -
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Staff prepare for dinner nearly 100 guests.
Photo: Jeff Schear -
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Two of the evening’s cocktails
Photo: Jeff Schear -
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Guests arrive for dinner at Funkenhausen.
Photo: Jeff Schear -
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Diners enjoyed a variety of German- and Southern-inspired dishes.
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Attendees enjoy cocktails and wine before the seven-course meal is served.
Photo: Jeff Schear -
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Attendees look through the November issue of Chicago magazine’s Hot List.
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Chicago magazine editor and publisher Susanna Homan and chef Mark Steuer welcomed guests.
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The first course, Baby Pretzel Knots, being prepared.
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One of the standout dishes was the Weisswurst served with cider dijonnaise, roasted apple, sweet and sour cippolini, and frisée.
Photo: Jeff Schear