yellow truffle

NYT chimes in. Lookout Cleveland, you're next.

That's what it is now, but if we look at the recent ban on smoking here in Chicago, and observe the rippling effects, you will note that some of the surrounding suburbs followed suite and has imposed a similar ban. <sigh>

I think Mayor Daley's number is a little off.

As of today, there are at least 46 restaurants in Chicago that serve foie gras as the main ingredient in a dish. Some places serve two or three (Kiki's Bistro is the winner here) different dishes of this rich delicacy. Following is just a short list of restaurants that have foie on their menu (via Chicago Menu Pages). Alinea -Foie Gras (hibiscus, licorice, blueberry soda) Aria -Foie Gras "two Styles" (seared with brasied rhubarb, strawberry-lavender saucetorchon and sourdough croutons) -Seared Sea Scallops with Lemon and Gray Salt (layered with foie gras, cauliflower puree and apple jus) Avenues -Candycane Crusted Foie Gras (salted ceramel corn, gingerbread powder,eggnog ice cream) -Foie (popcorn, spice,eggnog) Blackbird -Seared Hudson Valley Foie Gras (with pain perdu, huckelberries, and bartlett pears) Custom House -Foie Gras (walnut & cranberry pesto, warm pumpkin bread) Japonais -Foie Gras Torchon (house made with caramelized granny smith apple, walnut salad and vanilla-tapioca sauce) -Madako Kimo (monkfish foie gras wrapped with octopus in a house ponzu sauce) Kiki's Bistro -Päté De Foie De Canard (Duck liver päté with Toasted Brioche) -Terrine De Foie Gras (with Fris?e - Walnut Dressing) -Foie De Veau (Sautéed Calf's Liver with Pearl Onions and Red Cabbage served with a Wine Vinegar Sauce) Les Nomades -Sautéed Foie Gras, Caramelized Pineapple, Marcona Almonds, Sauternes Gelée, and Vanilla Clementine Sauce -Poached Beef Tournedos Rossini, Seared Foie Gras Medallion, Potato Purée and Sauce Périgueux Naha -Hudson Valley Foie Gras and Rhubarb-strawberry "tarte Tatin", Organic Crimson Raisins and Minus 8 Ice Vinegar -Whole Roasted Ranch Squab and Foie Gras (with Black Mission Figs and Thompson Grapes, Cipollini Onions and Green Peppercorns) NoMI -Creme Brulee of Hudson Valley Foie Gras (crisp hazelnuts and poppy seeds, toasted brioche) -Milk-Fed Veal Tenderloin (crispy sweetbreads, hudson valley foie gras, glazed zitoni pasta, parmesan cappuccino) Spring -Foie Gras Mousseline (pineapple quice, chamomile & toasted brioche) Sweets & Savories -Seared Hudson Valley Foie Gras (Roasted Pineapple, Savory Chocolate Glaze) -Hamburger (Strube Ranch American Kobe Beef with Foie Gras Pate and Truffled Mayonnaise, Toasted Brioche Roll) TRU -Seared Hudson Valley Foie Gras (Summer Corn Blini, Salad of Roasted Corn, Mäche, Fried Shallots) -Roasted Atlantic Striped Bass (Sautéed Hudson Valley Foie Gras, English Pea Spaetzle, Foie Gras Consommé) Vintage -Foie Gras (pan seared canadian foie gras served over caramelized sweet potato with truffled marshmallow) -Duck, Duck, Goose (a playful mixed grilling of three different preparations, seared breast sliced medium rare, crispy leg confit potstickers and quickly seared foie gras, finished with baby bok choy and a hot and sour duck broth) Volo -Cured Foie Gras (pineapple, Thai chilis)

Article did not say, but listening to NPR, they stated restaurants had until June to comply. Edited to modify date.

It is extremely sad. I wonder how restaurant owners and chefs in Chicago are reacting to this. In addition, I wonder if anyone who is considering opening an haute cuisine or hyper-modern (or whatever it is called these days) restaurant in Chicago would think twice. Chicago probably has way too many steakhouses for its own good and the restaurants that use foie gras do so sparingly. I mean it is not like there is a restaurant that specializes in foie gras. Speaking of which, what is the name of the place in Montreal that does.

OMG.

IDIAZABAL, I thought for sure you have been one of the lucky ones. I'm excited that they are using the first generation of the DUNGENESS CRAB recipe. Oh how I miss you, dCrab. Hmm, no palate cleansing intermezzo, such as the BURDOCK, BURNT ORANGE, CHEWY BALSAMIC, FINGER LIMES, KUMQUAT, QUINCE, YUZU. The ASPARAGUS and KOBE BEEF, sound exciting, as I have not yet tried this. I wonder which variation of the HEART OF PALM will be presented. Hmm, only one fish and one crustacean (not counting the roe in the SALSIFY or LITCHI). Only 22 dishes... Can I supersize some of these? And the wines? I vote for the N. Joly Savennières (chenin blanc), Ferrandes (zibbibo), Carlin Champagne with Quady Vya Vermouth (cocktail), Gros Frère & Soeur (pinot noir).

docsconz, I know that you are not yet done posting your experience, but let just say that this so far has been a wonderful thread and you have outdone yourself in documenting and sharing your experience. Great job, sir.

... Better late than never. Foie gras-stuffed quail Lobster mashed potatoes Kobe beef burger with lobster mashed in the background

Ron, thanx for sharing with us the event. It looked like a fun evening with everybody smiling. Those dishes look so good. It looks like they used all the rooms and the kitchen for this bash. Were there many people there that evening? And those are good photos, btw. Root Beer Float. Root Beer Float. Only two Root Beer Floats?

=R= ← That is a nice lineup. I wonder if the hot dogs will be condiment'd Chicago style or Adaniya style.

A wine note on that evening. The last 3 of 16 paired wines were so overindulgent. A tawny port, followed by a sweet Spanish red (Monastrell) and finish with an 18 year old calvados. All very good wines but a too rich for the finish (IMHO). I can handle those wines, but having it at the end might be difficult to handle for some. In fact, I was helping everybody out at the table.

ron, would you mind taking some photos of the event.

Quick update, as of 12th of February... Renovated dishes: HOT POTATO - now with black truffles. OLIVE OIL - same as the NIÇOISE OLIVE - think yin-yang. New dishes: DUNGENESS CRAB - a take off of the KING CRAB. SWEETBREAD - with sauce. LOBSTER - dare I say Trio esque, perhaps something with rosemary vapor. PINEAPPLE - tropical, like hanging on a hammock. MORE CHOCOLATE - more service ware than chocolate, really. Service ware: BOW - back by popular demand. PEACOCK - new, think Milwaukee Art Museum.

It's three hours away. Take a long lunch, and stay for dinner.

Candlelight, romance in a castle — all for $9.19 from the Daily Herald, with photos.

Are there any more leftovers. Looking pretty damn tasty. Must stop by Zier's. Then swing by your place and have you cook it. So have you gone through every recipe in Charcuterie?

It's actually a black hole.

Well, you'd better add Butter to the list, too

Nice write-up Mr. Suburban. I hope that these images aid in creating a visual description of the experience.

Truffle popcorn. Nori-salted potato chips. Herbed oyster crackers. Parmesan crisps. Candied olive. Black pearl italian caviar with toast foam. White anchovy piquallo pepper and apple. Deconstructed fried rice, rock shrimp, wok fried vegetables, rice foam. Iberian ham and melon sorbet. Foie gras with cipolene onion. Deconstructed nicoise salad. Herbs, quail egg, olive tapanade, french beans, sashimi of hamachi, tomato marmelade, roasted garlic sauce and dots of potato. Ravioli. Short rib with a lobster and mushroom gratin. Risotto. Rock shrimp, pumpkin, brown butter and sage. Duck shepherd's pie. Ragout of duck confit, soybeans, dried cherries, encased in potato foam. Fizzy fruity punch intermezzo. Monk fish. Tom kha kai with spinach, turnips, mushrooms and lemongrass coconut froth. Barramundi, gently poached in olive oil. Artichokes, peppers, fennel Puree, nicoise olive dust, saffron emulsion. Duck. Creamy leeks, cassis jellies and with winter fruit cannelloni. Venison, in butternut puree. Caramelized brussles, confit chestnuts, juniper ice cream and black berry gastrique. Pork. Chicken and waffles. Sous vide chicken, braised greens, on a bed of with polenta, swimming in a maple reduction. Pizzelle cookie and bacon ice cream. Vanilla foam. Fresh berry salad with meyer lemon sorbet. Double baked chocolate mousse. Passionfruit ice cream and chocolate tweel. Lemon sabayon tart with citrus sabayon creme.

Is this a one day event or a series of days? When will this take place? More details please.

I believe the Latin name is porcus.

Speaking of old-skool Chicago German, don't forget Zum Echer Deutsch. now taking bets for The Chicago Brauhaus.