... celebrates the women of the culinary industry during Chicago Restaurant Week. With a female executive chef, sous chef, general manager and director of operations, the restaurant thought it was high time to tip their hats to the women who labor in kitchens across the country. From restaurant dishes to cookbook recipes, all of the menu items are thoughtfully recreated versions of the dishes made and popularized by female chefs. Available during Chicago Restaurant Week, the menu includes:
First course choice of... Bagna Cauda with Fresh Mozzarella anchovies, garlic, toasted baguette inspired by Nancy Silverton
Srumpets crispy fried lamb shoulder, minted malt vinegar inspired by April Bloomfield
Moroccan Carrot Salad ginger, lime, cilantro inspired by Alice Waters
Second course choice of... Bouillabaisse, mussels, shrimp, cobia, spicy broth inspired by Julia Child
Roasted Pork Loin, carrots, spinach, twice-baked fingerling potatoes inspired by Barbara Lynch
Soft Polenta with Wild Mushrooms mascarpone, sautéed kale, gremolata inspired by Suzanne Goin
Dessert Citrus Pound Cake, mixed citrus, citrus gastrique, cornflake crunch, whipped vanilla crème fraiche inspired by Lisa Bonjour
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