• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

ScottyBoy

4 Days in Chi-town Recommendations?

33 posts in this topic

Alright, Aviary...

So I had to email early in the day then they pick people to call for that same night, I mentioned I was a visiting chef since it never hurts. I was at a baseball game drinking beers trying to figure out where to go after and I got the call to come in. They sat me over in the corner (wearing all my baseball gear) and the madness began. I was alone but quickly sparked up conversations with the tables around me, especially considering that amount of crazy stuff they were bringing out to me.

A Singapore Sling slushy when you're seated.

198892_10151354727099908_224946279_n.jpg

Sparkling wine, anise, blackberry and chips - Polenta, pickled lotus root, Chicharrón, squid ink, curry and butter popcorn.

580977_10151354729079908_873666906_n.jpg

Thailand - Ginger snow, herbs and chilis, vodka, stirred with a stick of lemongrass. Corn and avocado snacks

304542_10151354730729908_1608752386_n.jpg

Ginger Beer

200787_10151354720574908_1606615101_n.jpg

On the left. Came in a big air balloon, they snipped it and out poured smoked that smelled of all the elements in Bourbon but the drink was missing those elements so it all came together. On the right, the glass came unpside down on a burned plank of wood, trapping all the smoke inside. Once you flipped and smelled the drink was poured in. Fried potato custard bites.

530960_10151354728444908_174145139_n.jpg

Distiller - Like brewing really good coffee but with booze and herbs, spices and ginger.

229081_10151354718914908_1260974694_n.jpg

Wagyu beef on the left, foie gras and pumpernickel on the right. The hot tea distillation is top right.

226256_10151354719959908_1474895855_n.jpg

Infusion - Herbs, citrus and spices that get better and darker as you let the warm liquor infuse.

319465_10151354721824908_1833906679_n.jpg

Lollipops and drinks - Can't remember them all...but the drink were mango/vodka horchata on the left and a hot chocolate/cold vanilla ice cream on the right. Best lolly I remember was the frozen chocolate banana.

579887_10151354722804908_1874871146_n.jpg

The server asked "would you like to go downstairs? We have a seat for you."

Why yes, yes I would.

482011_10151354723894908_1633576602_n.jpg

481909_10151354731534908_1110372283_n.jpg

Chartreuse - All the flavors of it but in a clear cocktail.

542507_10151354718349908_1695064489_n.jpg

Peach fizz - With chili oil and lime

217656_10151354725954908_1274861298_n.jpg

It was about this time when Grant himself walked over. I didn't figure he would be there. He said "Hello Chef" (did my cheeks just turn red?)

He ordered me an old fashion with a hand carved ice ball and said he would be back in a bit.

284970_10151354724874908_976891345_n.jpg

He comes back out with a vanilla sundae, not just a bowl of ice cream but a dish with all these toppings.

284828_10151354729929908_1948168613_n.jpg

I left a little....tipsy


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

Share this post


Link to post
Share on other sites

Alright, Aviary...

So I had to email early in the day then they pick people to call for that same night, I mentioned I was a visiting chef since it never hurts. I was at a baseball game drinking beers trying to figure out where to go after and I got the call to come in. They sat me over in the corner (wearing all my baseball gear) and the madness began. I was alone but quickly sparked up conversations with the tables around me, especially considering that amount of crazy stuff they were bringing out to me.

A Singapore Sling slushy when you're seated.

198892_10151354727099908_224946279_n.jpg

Sparkling wine, anise, blackberry and chips - Polenta, pickled lotus root, Chicharrón, squid ink, curry and butter popcorn.

580977_10151354729079908_873666906_n.jpg

Thailand - Ginger snow, herbs and chilis, vodka, stirred with a stick of lemongrass. Corn and avocado snacks

304542_10151354730729908_1608752386_n.jpg

Ginger Beer

200787_10151354720574908_1606615101_n.jpg

On the left. Came in a big air balloon, they snipped it and out poured smoked that smelled of all the elements in Bourbon but the drink was missing those elements so it all came together. On the right, the glass came unpside down on a burned plank of wood, trapping all the smoke inside. Once you flipped and smelled the drink was poured in. Fried potato custard bites.

530960_10151354728444908_174145139_n.jpg

Distiller - Like brewing really good coffee but with booze and herbs, spices and ginger.

229081_10151354718914908_1260974694_n.jpg

Wagyu beef on the left, foie gras and pumpernickel on the right. The hot tea distillation is top right.

226256_10151354719959908_1474895855_n.jpg

Infusion - Herbs, citrus and spices that get better and darker as you let the warm liquor infuse.

319465_10151354721824908_1833906679_n.jpg

Lollipops and drinks - Can't remember them all...but the drink were mango/vodka horchata on the left and a hot chocolate/cold vanilla ice cream on the right. Best lolly I remember was the frozen chocolate banana.

579887_10151354722804908_1874871146_n.jpg

The server asked "would you like to go downstairs? We have a seat for you."

Why yes, yes I would.

482011_10151354723894908_1633576602_n.jpg

481909_10151354731534908_1110372283_n.jpg

Chartreuse - All the flavors of it but in a clear cocktail.

542507_10151354718349908_1695064489_n.jpg

Peach fizz - With chili oil and lime

217656_10151354725954908_1274861298_n.jpg

It was about this time when Grant himself walked over. I didn't figure he would be there. He said "Hello Chef" (did my cheeks just turn red?)

He ordered me an old fashion with a hand carved ice ball and said he would be back in a bit.

284970_10151354724874908_976891345_n.jpg

He comes back out with a vanilla sundae, not just a bowl of ice cream but a dish with all these toppings.

284828_10151354729929908_1948168613_n.jpg

I left a little....tipsy

Holy Crapoly!

No kidding.....the amount of drinks...and to be quite honest...food...after being upstairs...is staggering!

Kudos to you for scoring the invite....and even more so for sharing with us!

Todd in Chicago

Share this post


Link to post
Share on other sites

ScottyBoy,

What an amazing experience, thanks for sharing it with us.

But I need to ask, are you super human? ;-) I counted about 10 alcoholic beverages... How is that even possible (unless these are really tiny drinks)?

Yes there were 13 cocktails but the second infusion container had 4 pours. Nothing to be proud of I think but I can hold my own with the best of them.

Just happy I wasn't a mess when I met one of my idols :wacko:

Edit: The vanilla ice cream for the sundae was also spiked...


Edited by ScottyBoy (log)

Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

Share this post


Link to post
Share on other sites

The Everest Room.

Left to right. Pea custard, almond soup, crab and a fennel cream with fennel gelee under.

431414_10151357579864908_1944886620_n.jpg

Chef sent out some risotto for me, tomato. This was perfectly done.

264848_10151357579824908_1691170665_n.jpg

Halibut with a corn-bonito sauce and fiddlehead ferns. Most perfectly cooked piece of halibut I've had.

531071_10151357579679908_2053880003_n.jpg

Lobster bisque

484642_10151357579724908_1418252613_n.jpg

Jumped into this before I took a picture. Seared foie, fried green tomato and lettuce

432038_10151357579619908_140862204_n.jpg

The most tender veal I've ever had. When people say "fork tender" this is the pinacle. White corn, chard and chantarelles.

418533_10151357579979908_1463274231_n.jpg

Cheeeese, I don't remember each but the one is the back was an amazing terrine of blue with golden raisins.

183679_10151357579589908_2023437864_n.jpg

I had pointed at the Pappy Van Winkle's Family Reserve 23 year on the list to the server and said "oh god I never see this, my absolute favorite" but I'll just stick with wine.

And the next "course" came out.

2 fingers....thank you.

391498_10151357579769908_310117069_n.jpg

Pre dessert, mint gelee, vanilla custard and plum sorbet.

542311_10151357618544908_842054504_n.jpg

Roasted peaches and corn ice cream.

417350_10151357618619908_1586072643_n.jpg

This was the "please god stop" moment but...

Liqueur soaked raspberry cake, cabernet sorbet.

549568_10151357618379908_515839490_n.jpg

Then I think they were almond macaroon, green tea cake, almond tart, orange jelly, chocolate marshmallow, mint-white chocolate.

523096_10151357618464908_1157631297_n.jpg

This was the one dinner I thought I was going to explode afterwards!


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

Share this post


Link to post
Share on other sites

Check out ScottyBoy's adventure at Alinea here

Share this post


Link to post
Share on other sites

What a wonderful post! Epic night and day for you!


"You can't miss with a ham 'n' egger......"

Ervin D. Williams 9/1/1921 - 6/8/2004

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.