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Homage to Spring and Easter: Green cauliflower, goat cheese, beet, farm raised curried pork, Spring flowers, chervil, soft boiled egg, carrot
Ramen, cranberry, black radish, nameko mushroom, Chinese five-spice, shrimp, dover sole, toasted sesame
Roasted red and golden beet, braised beetroot and bacon and brined and fried half chicken
Roasted heirloom carrot and sunchoke, wasabi ribeye, parsnip potato puree, maitake coffee reduction
Inspiration!: Inspired by Thanksgiving and Winter.. pink peppercorn, bittersweet Callebaut chocolate, pomegranate, candied star fruit + raw, macerated raspberry, Braised red A’jou pear, and spiced chocolate foam.
Sudachi lime, jabenero, white truffle, Penn cove, Blue point, parsley, lemon
Wild red snapper, shitake with vodka, onion and garlic, red wine quinoa mix, lemon and orange vinaigrette, pickled bean sprout, parsely, fennel frond and chervil
Oysters: Simple and elegant! All about freshness! Penn Cove oysters with a viniagrette made from orange and lemon zest, lemon juice, green tobasco, sherry vinegar, garlic paste, white pepper, wasbai powder, hot mustard powder, toasted sesame oil, minced parsley, fennel, and cilantro
Fingerlings with caramelized onion and garlic, jumbo shrimp sauteed with lime, garlic, and Beijing rub topped with a fennel, orange slaw that’s mixed with a yuzu vinegar, Tupelo honey, Jabenero extract, toasted sesame oil and fresh orange juice vinaigrette. Chervil finishes the plate.
Asian??!: So many different flavors that all work together. Savory chiogga beet thinly sliced and seasoned with a chinese five-spice fried udon noodle with napa cabbage, baby portabella, lemongrass, garlic, ginger, and a reduction of seafood stock, hoisin, lime juice, yuzu rice wine vinegar, and scallion. Floating around is fresh dungeness crab, curried prawns, thinly shaved jalepeno, dill and cilantro.
Bistro style: cured, seared duck, Iberico pig, manchego, a simple salad of mixed greens, tomato, mint, oregano, Saba balsamic and an over-easy egg
Foie!: I tried Foie Gras for my first time here in Chicago
at Everest. It was very mysterious to me but I was amazed at how wonderful the texture is. I took my foie and I actually cured it with a curing rub. It is known as a Torchon in France. This does take a bit of time. I cut decent medallion shapes from it and then cross hatched them to give a nice look. I toasted little rounds of whole wheat bread, Then I torched the torchon with a chef torch until get some really toasty color on the foie. I paired this with a chicken jous which has porcini mushroom, chicken stock, aged Reisling vinegar, and butter. Baby basil to finish it off. I paired this setup with a pickled vegetable couscous, pickled apple, as well as some seared rib-eye.
Summer cherries: These little cherries inspired me to make some dessert and flow with the Summer breeze. It starts off with a red wine and pink peppercorn poached pear, mixed berry buckle cake, bing cherry vanilla ice cream, toasted almond brittle, a little dash of Vahlrona semi-sweet chocolate and a final sauce that pulls it all together. I strained my poaching liquid and reduced it by 2/3 and then I cooled it down in the fridge.