: | The French Pastry School


Celebrate Women in Whites with Pastry Chef & Alum Julia Fitting
The French Pastry School |
April 15, 2016

On May 11, The Boarding House’s all-female team gets bigger for a one-night-only collaborative dinner featuring the culinary talents of Zoë Schor, Diana Davila, and The Boarding House’s James Beard-nominated Chef Tanya Baker and Pastry Chef Julia Fitting. Each chef creates a signature course inspired by a female figure in their lives, complemented by wine pairings by owner and proprietor Alpana Singh.

The dinner begins at 6:30 p.m., and tickets to the exclusive event are $145.

For every ticket purchased, $25 goes directly to Deborah’s Place, a non-profit that provides supportive housing for single women experiencing homelessness.


The menu for the evening includes:

Hors d'oeuvres

House-made Veggie Dumpling with Tamari Aioli and Chili Flake (Chef Tanya Baker)

Cold Smoked Chile Relleno (Chef Diana Davila)

Seabass Tartare, Asparagus, Ramps, Rhubarb Aioli, and Crispy Chicken Skin (Chef Zoë Schor)

Sorelle Bronca Prosecco di Valdobbiadene, Italy

First Course (Chef Diana Davila)

Shrimp in Adobo, Nixtamal Corn, Sugar Snaps, and Radish

Jules Taylor, Pinot Gris, Marlborough, New Zealand

Second Course (Chef Zoë Schor)

Bread, Ham & Cheese Broth, 64 degree egg, Crispy Jambon de Bayonne, English Peas, and Pea Shoots

Domaine Catherine Le Goeuil, Cotes du Rhone Blanc, France 2013

Third Course (Chef Tanya Baker)

Korean Spiced Lamb Loin, Lamb Shank, Spring Onion, Oyster Mushrooms, and Braised Fingerlings

Mendel, Lunta, Malbec, Mendoza, Argentina 2015

Dessert (Chef Julia Fitting)

Cherry Pit Crepe Cake and Goat Cheese Cashew Caramel Gelato

Ferreira Tawny Port, Portugal

Taking place in The Boarding House’s Cellar, guests experience an intimate and collaborative culinary evening by some of the nation’s leading female chefs.

Fitting began her baking career in 2006 in her native Colorado where she worked at Crested Butte Cookie Company, and later served as the Assistant Manager at the bakery of Crested Butte Mountain Resort. In 2010, Julia opened Object of My Confection, her own baking business in Crested Butte, before joining L'Art de la Pâtisserie Program at The French Pastry School in Chicago where she studied under acclaimed artisans.  Julia honed her craft in Chicago in kitchens including The James Hotel, Alliance Bakery, Hendrickx Belgian Bread Crafter, and L2O Restaurant. She most recently served as the Pastry Cook at the Sofitel Chicago Water Tower. Time Out Chicago named Julia one of “Four Pastry Chefs to Watch in 2013.”  She helms the bread, cheese and pastry program at The Boarding House.