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

Emack & Bolio's

mint chocolate chip ice cream in a rice crispy treat cone

Emack & Bolio's, Boston MA

42 grams

 the kitchen

Hudson Canyon Scallop | golden kiwi, Thai flavors, sour gherkin

Carabinero | fingerlime, phytoplankton, kelp, lacto-fermented vegetables

Sweet Pea | bacon, whey, brown butter, herbs & lettuce

Summer Corn | corn silk, roasted corn broth, polenta

Organic Irish Salmon | tea smoked with fallen pine, mushroom dashi, spent grain, nasturtium

Sunflower | young spruce, morel puree, sunchoke, allium, grains

Lamb Neck | smoked yogurt, tamarind, fennel

Veal Sweetbread | foie gras, ash-baked eggplant, golden berry

A5 Miyazaki Wagyu | bone marrow, beef tendon, umeboshi, baby bok choy

Earl Grey Tea | dark chocolate, satsuma mandarin, tangerine lace

Tart | Yuzu, bubblegum hyssop, saffron honey

Sweet | bamboo rice, amazake, dulse, koji, miso caramel, ya pear, oxalis

Coffee | Sparrow's 42 grams blend, cardamom

42 grams, Chicago IL

Bang Bang

captain p'nut cookie with peanut butter & jelly ice cream

Bang Bang Ice Cream, Toronto Ontario

Momofuku

cereal milk soft serve with cereal topping

Momofuku, Toronto Ontario

Kilwin's

chocolate peanut butter ice cream in a chocolate-dipped waffle cone

Kilwin's, Sarasota FL

ABC Kitchen

 roast carrot and avocado salad, crunchy seeds, sour cream and citrus

 roasted butternut squash with ricotta

brussels sprouts, garlic, jalapenos and lemon pizza

fried organic chicken, wild spinach, basil and hot sauce butter

ABC Kitchen, New York NY

Grace

amuse bouche

salmon | osetra caviar, lychee, chive

 turnip | apple, lemon, tarragon

 romanesco | ginger, pistachio, black mustard

 alaskan king crab | kalamansi, cucumber, lemon mint

 sunchoke | cranberry, beluga lentil, nasturtium

 lamb | artichoke, smoked paprika, frisee

 bread

 pig tail | endive, cauliflower, succulent oxalis

 miyazaki beef | romaine, peanut, vietnamese herbs

 perigord truffle

 pear | brown butter, milk, lemon bergamot

 valentine's latte

 chocolate | coconut, finger lime, basil

 caramels & chocolate truffles

Grace, Chicago IL