Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Berry Grantin with Lemon Sabayon

Lemon Sabayon ¼ cup water

½ teaspoon lemon zest grated

3 tablespoons juice from 1 large lemon

pinch table salt

3 large egg yolks

1/ 3 cup sugar (2 1/3 ounces)


1 cup fresh raspberries

1 cup fresh blackberries

1 cup fresh blueberries

3 tablespoons sugar for caramelized crust


Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees.

Combine the water, lemon zest, lemon juice, and salt in a small bowl and set aside.

Whisk the egg yolks and sugar in a medium bowl until frothy, about 1 minute. Set the bowl over a pan of simmering water. Continue whisking until the mixture begins to thicken, about 1 minute. Gradually whisk in the lemon mixture and continue cooking, whisking constantly, until the mixture is thick, light yellow, and tripled in volume, 5 to 7 minutes. Remove the bowl from the saucepan, whisk constantly for about 30 seconds to cool, then set aside while preparing the berries, occasionally whisking the mixture.


Combine the berries in a wide, shallow 2-quart broiler-safe gratin dish or divide among 6 ramekins or individual gratin dishes set on a rimmed baking sheet. Bake the berries until the fruit is warm and just beginning to release its juices, about 8 minutes. Remove the berries from the oven. Spoon the lemon sabayon over the berries and sprinkle with the sugar. Ignite a kitchen torch and caramelize the sugar. Serve immediately