Soothing the Senses: An Autism-Inspired Dinner Experience

One benefit to being a chef in the catering world is that you are constantly challenged to create new menus that fit specific clients’ requests. The Advocate Charitable Foundation Dinner for Illinois Masonic Medical Center held in the Terrace at Larkin Hall—Blue Plate’s facility and headquarters in Chicago’s West Loop—is a perfect example of our chefs’ dream event.

Blue Plate embraced the challenge of creating a five-course, seated dinner inspired by how a child with autism might experiences the world around them. The goal was to surprise the guests, which consisted of Advocate Illinois Masonic’s Pediatric Developmental Center supporters, with a sensory experience that played on taste, color, and texture. Blue Plate used information and suggestions from the Advocate Charitable Foundation and the Autism Treatment Program to “build an emotional connection between our guests/donors and (illustrate) both the challenges children and families face living with autism and how our team is changing lives and then of course how they can help improve outcomes via philanthropy.”

First Course: A Play on Expectations and Disorientation

• Corn-Saffron Push Pop
• Sweet White Corn Bisque
• Elote with Poached Langoustine and Chorizo
• Baby Corn in a Forest

Each of the four items were plated on a section of a Jacob’s Ladder-inspired serving dish. Jacob’s Ladder is a sensory occupational therapy and anxiety fidget tool for people with autism to use/play with.

Second Course: An Invitation to Exit the Comfort Zone

The Beet and Watermelon Salad was based around the idea of something that sounds uncomfortable to eat but isn’t. Items on this salad sound inedible like Honey “Glass” and Basil Pesto “Sea Sponge.” A child on the spectrum would likely have a difficult time understanding that these items are, in fact, made of edible items, and he/she would most likely be hesitant to try these foods.

Third Course: An Attempt to Overwhelm the Visual Senses

Because children with autism are often more easily overwhelmed with various incoming stimuli, Blue Plate wanted to create something that would give the guest the feeling of visual over-stimulation. This was achieved through the use of five “spectrum” colors on one plate. Each color on the plate was very vibrant and eye-catching.

Fourth Course: Things Aren’t Always As They Seem

This dish consisted of many surprising components, such as cheese, that was molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread. Instead of taking each item literally, guests were forced to try each element to discover the true flavors.

Fifth Course: Warm Apple Cobbler

The initial idea for this course was a dessert called, “Life’s a Peach,” consisting of seven different textures. However, the client decided that they would like the final course to be “approachable and comfortable.” And what’s more cozy than warm apple cobbler served with vanilla ice cream?