Farewell, Chicago!

This concludes my culinary journey from my 3.5 years in Chicago and travels beyond. I hope you enjoyed!

Dominique Ansel Kitchen

s'mores

Dominique Ansel Kitchen, New York NY

Acadia

 

amuse bouche

sunchoke velouté | brioche, truffle mousse, apple 

 “carbonara” | lamb bacon, egg yolk, miso, idiazabal

 stonington lobster | quinoa, bone marrow, bordelaise

bread

 strube ranch beef | coconut, beets, apple, chocolate “bark”

fruit

 apple | apple butter mousse, almond-oat clusters, armagnac gelée, toasted oat ice cream

Acadia, Chicago IL

Hans Herzog

abuse bouche 

spring lamb | avocado, parsnip, tamarillo 

Nelson scampi | wild fennel, cucumber, juniper 

Aoraki salmon |  oxtail, salad hearts, parmgiano

organic pork belly | almond, pumpkin, grape 

70 day aged wakanui ribeye | green cabbage, cured egg yolk, asparagus 

assorted cheeses | fig mustard, nuts, chutney

beetroot sorbet | tonka bean, chocolate, rhubarb

Hans Herzog, Marlborough New Zealand

Vudu Cafe

grilled halloumi and poached eggs on butternut and pumpkin hash with basil, hazelnut and spring onion crumb, chilli jam

Vudu Cafe, Queenstown New Zealand

Botswana Butchery

high country lamb

Botswana Butchery, Queenstown New Zealand

Amorino

gelato flower (multiple flavors)

Amorino, Chicago IL