Shin Thompson has decided to resurrect Bonsoiree, his former Michelin-starred, Logan Square restaurant, for in-home dinner events. Thompson, who is still chef and partner at Kabocha (as well as a partner in Table, Donkey and Stick, Bonsoiree's former home), has already done a few events on his days off (Sundays and Mondays).
Demand from past Bonsoiree guests reached a level that he couldn't ignore. Once Kabocha "got through smoothing out the bumps" he began exploring the idea as a reality. When Bonsoiree was a brick and mortar operation he would do similar events. "It was a fun way to expose our food outside of the restaurant setting," he says. In that spirit, Thompson prepares Kabocha items alongside the old Bonsoiree favorites for the dinners.
The menus range between five and eight courses, for roughly twenty people, and are customizable to the host's desires. The price varies, he says, "depending on the menu and number of guests."
As much enjoyment as Thompson gets from putting on the dinners, don't expect him to be always be available. "I don't want to do them every week, because that could get overwhelming. I wouldn't mind doing one or two a month," he says.