2039 W. North Ave.
Chicago, IL 60647
NOTE from Baconfest Chicago: Pat Sheerin is in the elite class of 5 year Baconfest Chicago veterans having joined us for our first ever intimate Baconfest event at the Publican in 2009. His food is always off-the-charts spectacular, and there is no more entertaining and delightful chef to have at Baconfest than Pat. We are thrilled to welcome him and his brother Michael to Baconfest Chicago 2012. Um…. The Sheerin brothers are coming to cook with Bacon!!! We are STOKED! Go TRENCHERMEN.
When he first announced his new project last year, Blackbird’s Mike Sheerin envisioned a restaurant called The Trencherman, which would offer approachable yet refined dining experience with an emphasis on local, seasonal ingredients that harness his propensity for pushing the envelope. But he’s taking the concept to the next level by bringing in his brother Patrick Sheerin (of The Signature Room) along with Matt Eisler and Kevin Heisner (Bangers & Lace, The Anthem). The new, pluralized name, Trenchermen means “one who enjoys eating and drinking in excess” in a nod to a Thomas Edison-esque, turn-of the-century era where scientific pursuits was firmly rooted in nature to strike the ultimate balance. So on the menu, expect to see progressive dishes that will borrow from all that is natural and holistic, at an accessible price point. Good company is placed at a premium – you won’t find communal tables at this lunch, weekend brunch and dinner spot. Trenchermen is targeting a March opening.
Patrick Sheerin, Jr. – Having worked in the kitchens of several of Chicago’s finest restaurants during the past fourteen years, Patrick Sheerin eventually came to The Signature Room at the 95th in 2002, where he worked as a banquet sous chef and then as executive sous chef. Patrick combines his Illinois upbringing with traditional culinary training, using locally grown produce to create innovative dishes that satisfy both the trained palate and the everyday diner. Sheerin graduated in 1998 from the French Culinary Institute of New York after earning his BA from the School of Hospitality Business at Michigan State University.
Mike Sheerin – Mike Sheerin worked closely with Paul Kahan at Blackbird before leaving to form Trenchermen. Sheerin, a Chicago native, was 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 was one in which a chef de cuisine with similar core values, but a very different set of techniques, brought a new style to the table – and it worked. Blackbird is first and foremost a seasonally-driven restaurant, and Sheerin’s dishes added clever, flavorful twists to the seasonal equation.