Sure, it’s an honor to be selected among the thousands of chefs each year as one of Food & Wine Magazine’s “Best New Chefs,” but part of the deal is that you have to serve a dish at an elaborate party in Aspen, to a crowd of a thousand or so highly discernable palates from around the country, and then somehow convey your philosophy and method in a plate no larger than a person’s hand. ‚ For the second time in the last decade, a chef from Blackbird has been named to the list. ‚ First, it was Founder Paul Kahan; this year, Michael Sheerin. ‚ After a stint at wd-50 in New York City, Sheerin returned to his native Chicago to take over the kitchen on West Randolph, and has been impressing ever since. ‚ At the event at the Aspen Meadows last Saturday night, he offered up sepia (cuttlefish) “noodles” with fried chocolate, cardamom tofu and green garlic. ‚ I caught up with him shortly before the event started. Michael Sheerin Subscribe to this podcast.