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.

Roasted Bacon Potato Salad

1/2 cup vinegar (white, cider, sherry)

1 Tbl course-grained mustard

1 Tbl sugar

2 1/2 lbs Yukon Gold, scrubbed and cut into 3/4 inch chunks

1 tsp minced fresh thyme

2 Tbl olive oil



6 bacon slices, chopped

1 medium red onion sliced

Freshly ground black pepper

2 cloves garlic chopped

1/2 cup fresh herbs (dill, parsley, tarragon)

1/4 cup chopped chives


Preheat the oven to 400°. Toss together potatoes, 2 tbsp. oil, 1 tsp. thyme, salt, and pepper to taste in a large bowl. Spread on a rimmed baking sheet in a single layer and roast, stirring once halfway through, until browned and cooked through, 25-30 minutes. Remove from oven and let cool slightly.

Mix vinegar, grainy mustard and sugar together in a bowl whisk until sugar is dissolved.

Add bacon to large sauté pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, fresh ground pepper and garlic to bacon grease and sauté until tender, about 3 minutes. Add vinegar mustard mixture to the pan. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, herbs and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh chives.