This weekend I had the privilige of working at the James Beard Foundation's Taste Across America in Chicago. I thought I would share the menu with "foodie friends". It was really awesome.
AMUSE BOUCHE
Oyster with Horseradish Pearls- James Beard Foundation Chef Richard Blais
FIRST COURSE
Ivory Char Poached in Duck Fat, Apples, Onions- Richard Blais
Smoked Ivory Char, Apples,Dill ,Buttermilk, Pumpernickel- Andrew Zimmerman of Sepia
SECOND COURSE
Dry Potato Crusted Lake Fish, Plums, Ohio Cardoons- Jonathan Sawyer ofGreenhouse
Walleye Pike Toast, Chow Chow, Arugula, Piperade- Paul Virant of Vie & Perennial Vivant
THIRD COURSE
Pumpkin Gnocci with Guanciale- Tony Mantuano of Spiaggia, Bar Toma & Terzo Piano
Pork Belly, Butternut Squash Risotto Cake, Collard Sauce, Maitake Mushrooms, Spicy Pepitas- Chef Giuseppe Tentori of Boka, and GT Fish & Oyster
FOURTH COURSE
Cornman Farms Dry Aged Sirloin, Short Rib in Jus, Heirloom Potatoes, Cripy Waling Onions- Chef Alex Young of Zingerman's Roadhouse
Miso Corned Tri Tip. Fork-Crushed Heirloom Potato, Beef Dashi, Crispy Tendon- Chef Chris Pandel of Balena & The Bristol
FIFTH COURSE
Apricot Tarte Tatin with Salted Caramel Sauce and Chocolate Paint- Chef Gale Gand of Tru
Golden Sugar Apple, Brown ButterGastrique, Parsnip, Creme Fraiche ice Cream- Chef Patrick Fahy of Sixteen
TABLE SIDE COFFEE SERVICE
Royal Cup Coffee's H.C. Valentine Artisan Coffee- Signature Blend and Organic Inca Roast Decaf