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Mike Sheerin is bringing a little bit of New York-style experimentation to Paul Kahan’s refined, seasonal cuisine at Blackbird. Sheerin, a Chicago native, is the restaurant’s first chef de cuisine; he returned to Chicago after 3½ years as a Sous Chef under Wylie Dufresne at WD~50. Prior to WD~50, Sheerin worked at Lutece, Atlas, and Jean Georges in New York City, and Everest in Chicago. Sheerin attended culinary school at Grand Rapids Community College. Sheerin’s partnership with Kahan is one in which a chef de cuisine with similar core values, but a very different set of techniques, brings a new style to the table – and it works. Blackbird is first and foremost a seasonally-driven restaurant, and Sheerin’s dishes add clever, flavorful twists to the seasonal equation. – Star Chefs
Q - What are some of your favorite seasonal ingredients to work with this time of year? “English Peas”
Q - What is your favorite kitchen gadget / tool in the arsenal right now? “Dude, I gotta say my Kitchen Aide pasta machine.”
Q – What brand of Chef Knife are you using now? “Misono, definitely!”
Q – Which Chef would you say has most influenced your style? “It has to be two. Wylie Dufresne is a great technician and Paul Kahan has given me the drive to forage for both seasonal and local ingredients.”
Q – Who do you think people should be watching as far as the next “rising star” Chef? “Again, two. David Posey (Blackbird / Alinea) and Jeff Pikus (Perennial / Alinea).
Q – Who do you respect most as a food writer? “Louisa Chu”
Q – What music do you like to cook to now? “Local Natives! They’re a cross between Fleet Foxes and My Morning Jacket.”
Q – What’s your favorite spot for post service cocktails and grub? “It’s been Big Star lately.”
Blackbird 619 W Randolph Chicago 312-715-0708 http://www.blackbirdrestaurant.com/#
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