Pata Negra – Cana de Cabra / Espelette / BLiS Elixir
This preparation started out simply enough from our friends at Mercat a la Planxa who were kind enough to bring us some shavings of their Pata Negra when they came in to dine with us. We loved it so much that we decided to get a ham ourselves to see where we could take it. Though [...]
Flash Seared Scottish Salmon – Watermelon, Cucumber, Wasabi (Charred Leaves, Candied Stems, Pickled Root), Kentucky Bourbon Barrel Aged Soy
The amazing soy sauce and fresh wasabi is available from Rod Markus of Rare Tea Cellar – 773-561-3000. Props to Andrew Brochu of Kith and Kin on the charred leaves idea.
The Speakeasy Throwback: A Summit of Local Spirit Producers and Chefs to Benefit Shawn Koch
A few months ago, as I was getting ready for my 40th birthday party, I had the good fortune of having Adam Seeger of Hum Spirits and John Kinder of Death’s Door Spirits assisting me in the creation of the drinks to be paired with the miracle berry I was planning on handing out for [...]
The Showdown at Franks ‘N Dawgs: The Foss Hog Vs. The Duffy Duck
Not really an excuse, but since I have been caught in a mad rush of a media blitz, I have yet to pay gratitude to my very good friends at Franks ‘N Dawgs at 1863 N Clybourn Ave. Therefore, many thanks to the owners Alex Brunacci & his sister in law, Lilian (who by sheer [...]
Ceviche of Asian Carp – Michigan Wasabi, Pickled Black Garlic, Ramps, Petite Radish, Blood Orange
Although there are plenty of other principal ingredients getting play in our kitchen, Asian carp is going to be stealing the spotlight here for a while as I am officially on a mission to make it an acceptable ingredient, name and invasive species be damned. Our great friend/Ambassador of Kwan Rod Markus paid us a visit [...]
Black Sea Bass, White Asparagus From France, Snow Bank Morels, Beurre Rouge
This was the another interpretation on the black sea bass and the white asparagus from France that I posted on individually earlier in the week. The snow bank morel may be a false morel, but it is very unique and packs a very meaty flavor. They grow in elevated areas and pop out of the ground [...]
French White Asparagus, Parma Ham, Alpine Waxy Cap Mushrooms
When we received this white asparagus from France through our friend/supplier Rod Markus from Pature 2 Plate, Jens got all nostalgic on me and started recalling of his apprenticeship in Germany and how the chef there made the chefs de partie peel the asparagus. Normally you’d consider a mundane job like peeling asparagus worthy of [...]
