After 20 Years, Bruce Sherman Turning Over Kitchen to Chef de Cuisine Tim Vidrio.
Since taking over what was a casual park café in 1999, Sherman has been the only executive chef North Pond.
“It’s with mixed emotions for sure…back then, I couldn’t have dreamt of all we’d achieve here, and I’m so proud of what we’ve accomplished. The time feels right, there is a strong team in place and I look forward to seeing what the next twenty years bring – for the restaurant, and for me,” says Sherman.
Under his leadership, North Pond has received numerous awards and honors such as a Michelin star rating for seven consecutive years as well as multiple James Beard nominations and winning Best Chef: Great Lakes in 2012.
While he’ll no longer be running the kitchen, he will, along with longtime business partner Richard Mott, remain a partner. “I want to thank Bruce for all he’s done here. He’s been a great chef, partner and friend and I understand his desire to start a new chapter. We will all miss him, and equally, we’re excited to see Tim grow into this role,” states Mott.
Vidrio joined the North Pond team in early 2011 and for the past three years has been chef de cuisine. Prior to joining North Pond, Vidrio worked his way through Chicagoland kitchens, including Le Francais, Moto, and NoMi at the Park Hyatt Hotel. He shares Sherman’s philosophy of respectfully and sustainably working with the best of the season while maintaining close relationships with farmers, producers and growers. John Arents, who worked at North Pond some fifteen years ago, returns in December as Managing Partner/General Manager, and longtime GM Natalie Boschert will return from maternity leave in spring in an operations role.
North Pond serves dinner Wednesday — Sunday beginning at 5:30 p.m.; Sunday brunch service begins at 10:30 a.m. Smoking is not permitted in North Pond. Valet parking is available on weekends at the corner of Lakeview and Deming Streets and reservations are recommended. For reservations or further information, please call 773.477.5845 or visit North Pond.
Chef Sherman’s Winter Spinach-Apple Soup
- 1 shallot, peeled, sliced thinly
- 1/2 small onion, peeled, sliced thinly
- 1 firm, sweet apple, peeled, cored, thinly sliced
- 1 clove roasted garlic
- 1 tbl. olive oil
- 10 oz winter spinach
- 1/3 heavy cream (optional)
- 1 c chicken stock or water
- nutmeg
- cinnamon
- cayenne pepper
- salt and white pepper
- 3 oz butter, chilled and cubed
Method
Heat a medium size Teflon (non-stick) pan over the fire and place the olive oil in it.
Add the sliced shallots, onion, apple and roasted garlic and stir for 2-3 minutes until softened but not colored.
Next, add in the washed baby spinach- stemmed, if necessary. Add in some salt, pepper and a pinch of nutmeg and then stir for 1-2 minutes until softened.
Add in cream and reduce by half until thickened.
Add the chicken or vegetable stock and heat until the liquid boils.
Transfer the mixture to a blender, add in the butter and puree until very smooth.
Transfer to a pot to heat through, adjust consistency and seasoning before serving.
