“The Executie Chef there is Grace Goudie, who used to work for Thomas Keller. And this young lady has so much skill. She’s brought all this back, everything she learned from Thomas Keller.”
Listen to the whole report on WGN Radio!
“Throughout my career I’ve had a lot of challenges due to the fact that I’m a woman,” Goudie said. “It took me a little longer to prove myself in a kitchen where I was the only woman. I thought that teaming up with other women who have had similar experiences or just supporting these businesses (would) make a positive change in the community. “
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“Scratchboard is the creation of owner Danielle Kuhn, an Arlington Heights resident who spent the first part of her career in marketing and consulting, and Executive Chef Grace Goudie, a Hinsdale native who recently returned after working under noted Napa Valley, California, chef Thomas Keller at his Ad Hoc and The French Laundry restaurants.”
Read the full article on the Daily Herald!
Read the full article on the Daily Herald Business Ledger!
“But in the midst of the coronavirus pandemic, there’s at least one new restaurant that decided to open its doors. Scratchboard Kitchen, 5 W. Campbell St. in downtown Arlington Heights, stuck to its original timeline of an April launch.”
Read the full article on the Daily Herald!
Read the full article on the Daily Herald Business Ledger!
“We’re a farm-to-table restaurant working with about 30 local farms and providers in the area and our goal for our menu is to really source the highest quality ingredients we can get locally.”
Watch the full video on CW26 Chicago!
Scratchboard Kitchen on Enjoy Illinois
“Scratchboard Kitchen is going all-out in the suburbs with a live Valentine’s Day virtual cooking class with executive chef Grace Goudie at 7 p.m. on Saturday.”
Read the full article on Eater Chicago!
Scratchboard Kitchen’s Apres Ski Pop-up featured on WGN
Listen to the whole report on wgntv!
“It’s so important for us because many people have not been able to dine out much in the last year… We look forward to extending our cuisine and warm hospitality to new and familiar guests.”
Read the full article on the Daily Herald!
