yellow truffle
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Posts posted by yellow truffle
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The question for me is will European Imports and other distributors be able to sell since they are within the city... undoubtably they also supply the suburbs. Is possession illegal, or just the sale to restaurant customers?Luckily, in this case, the ignorance of the Chicago city council only extends to the city's borders. We'll continue to enjoy foie gras served in the suburbs, at least for now. Although, I don't see the state's legislators as being any less ridiculous.
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>
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I think we have four restaurants that serve foie gras.
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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)
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I didn't read the article very carefully, but I don't remember seeing an implementation date... does anyone know when the law/ordinance takes effect?
Article did not say, but listening to NPR, they stated restaurants had until June to comply.
Edited to modify date.
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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.
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Chicago restaurants can no longer sell the pricey liver delicacy that most Chicagoans can’t afford, have never tasted and probably never will, under an ordinance unanimously approved at today’s City Council meeting over Mayor Daley’s derisive objections.
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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).
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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.
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Finally, last night, I got to try the Kobe burger at Sweets and Savories for the first time and it was out of this world. What a decadent combination: a huge mound of juicy kobe beef -- cooked wonderfully (nicely-red, medium rare), topped with the slab of foie gras and a generous schmear of truffle mayonnaise, which is made in-house everyday. The burger is served on a brioche bun for maximum amplitude.
Instead of the frites, which were outstanding (I tried a few which were ordered by one of my companions), I ordered the lobster mashed potatoes, described enthusiastically by our server Paul as the "uber" side. They were certainly uber enough to pair nicely with the burger. A potato is split width-wise and hollowed out. The end is levelled so that it can stand on the plate. Into the potato vessel go its original contents which have been transformed into a buttery, creamy mash. Throughout the mash are large pieces of tender and delicious lobster. There was also a large piece of claw meat placed atop the entire affair, and a few whole chives poking upward like antennae. Really, this "side" could have made for a meal by itself. It was absolutely over the top and truly wonderful.
Chef also sent out for us a couple of "new" dishes which were both outstanding. One in particular, a foie gras-stuffed quail stuffed with perigord sauce was a real mind-blower. Also sent out was a warm "parfait" which had a bunch of delicious components as well (bacon, foie, microgreens, IIRC etc.) . . . I wish I could remember it better.
Going back to another point I made upthread, service was phenomenal last night. Paul and Amy stayed tuned in to us all evening. Water glasses were never empty and we barely needed to ask for anything. This element of our experience was a true equal for the food.
As is mentioned somewhere upthread, the burger is normally priced at $17 but on Wednesdays it can be had for a special price of $10. That, according to one of our dinnermates, is cheaper than the $12 burger he ordered at the Bulls game on the previous night and obviously, a whole lot better. If you haven't been to Sweets and Savories, you need to go. It really is 'all that.'
=R=
... Better late than never.
Foie gras-stuffed quail
Lobster mashed potatoes
Kobe beef burger with lobster mashed in the background
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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.
Gale Gand's famous Root Beer Float. Delcious, creamy, rich . . . so nice, I had it twice.
Root Beer Float. Root Beer Float. Only two Root Beer Floats?
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Happily, Janet Fuller seems to have commandeered Pat Bruno's column this week (we can only hope that the coup is permanent) and she's penned a nice, informative piece about Trio and Henry:The final meal at Trio will be a $100-a-person champagne reception. Here's what will be served, with the name of the chef who created each dish:
Croque monsieur (Dale Levitski)
Lobster mashed potatoes (Rick Tramonto)
Sauteed sea scallops with oxtail (Shawn McClain)
Black truffle explosion (Grant Achatz)
Parmesan cheesecake, focaccia, chocolate candy bars (Mary McMahon)
Root beer float (Gale Gand)
Chocolate napoleon (Elissa Narrow and Della Gossett)
Passionfruit soup with coconut mousse (Paula Haney)
Vienna Beef hot dogs, with fries (Henry Adaniya)
=R=
That is a nice lineup. I wonder if the hot dogs will be condiment'd Chicago style or Adaniya style.
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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.
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ron, would you mind taking some photos of the event.
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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.
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...I've often lamented the sad state of Deli in Chicago and have even joked that Shapiro's Deli in Indianapolis is the best deli in Chicago...
It's three hours away. Take a long lunch, and stay for dinner.
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Candlelight, romance in a castle — all for $9.19 from the Daily Herald, with photos.
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Here are a few pics of the Xmas roast . . .
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? -
why is the foie gras black?
It's actually a black hole.
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This settles it. Schwa is now officially on my short list!
Well, you'd better add Butter to the list, too
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Nice write-up Mr. Suburban. I hope that these images aid in creating a visual description of the experience.
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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.
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Less than 2 weeks until Trio's farwell reception...very sad, but it sounds like they're going out in style. Based on some firsthand and near-firsthand info, it looks like most--but not all--of Trio's superstar chefs past and present will be participating, representing every phase of Trio. It will be a walkaround reception and should be a lively event (if bittersweet for many).
Is this a one day event or a series of days?
When will this take place?
More details please.
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I believe the Latin name is porcus.
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I was just talking last night to a friend about Golden Ox and about how much we missed it. So many of the old-skool Chicago Germans have closed, although a few jewels remain. I've always considered their gradual fading away to be a function of dietary political correctness (so to speak) but I'm guessing that the actual reasons why they continue to fade away are more complex than that.
Speaking of old-skool Chicago German, don't forget Zum Echer Deutsch.
now taking bets for The Chicago Brauhaus.
Chicago is the first city to ban foie gras
in The Heartland: Dining
Posted
NYT chimes in.
Lookout Cleveland, you're next.