Thursday, May 6, 2010
"Duffy Duck"
Tuesday, May 4, 2010
Friday, March 5, 2010
My Kitchen Staff
Nearly every time I sign a menu, I include the words: "It's all about the Ingredients." It's impossible to make extraordinary dishes without using extraordinary building blocks. That's why I'm constantly searching for the absolutely best ingredients that I can find.
In a great kitchen the ingredients are not just the special fish, truffles, tiny lettuces and herbs that we are able to work with. I am very fortunate to also be surrounded by an amazing staff of talented people, cooks, front staff and sommeliers who all work hard to bring each and every night of service to an exceptional level.
Over the next few weeks, I'd like to introduce some of these people to you. They are a fun, talented and a diverse group of individuals. They have my heartfelt gratitude.
Saturday, February 13, 2010
Wednesday, November 11, 2009
Wagyu Beef, White Truffle, Scallion
Monday, November 9, 2009
Potato Gnocchi, 5 Supporting Herbs, Queen Anne's Lace
Saturday, November 7, 2009
Beets, Strawberries, Black Garlic, Red Sorrel
Elements of this dish include:
Red and Gold Beets, Roasted
Candy Striped Beets, Raw and Shaved
Champagne Ice Beets, Raw and Shaved
Hazelnut Oil Powder
Roasted and Ground Hazelnuts
Sherry Vinegar Pate de Fruit
Candied and Salted Hazelnuts
Black Garlic Puree
Red Beet Puree Frozen in Nitrogen
Golden Beet Sorbet
Fleur de Sel
Freeze Dried Strawberries
Fresh Strawberries
Red Sorrel
Beet Stem Marmalade
White Pumpkin, Bitter Chocolate, Finger Limes, Purslane
Elements of this dish include:
Bitter Chocolate in the form of a soft Ganache
Fried and Salted Pumpkin Seeds
Compressed Apples
Baby Lady Apples
Finger Limes
Duck Confit
Brioche Bread fried in Duck Fat
Crispy Duck Confit Skin
Pumpkin Chips
Puffed Spice Cracker
Purslane
Golden Purslane
Pumpkin Leaf
Pumpkin Oil
White Pumpkin Soup Poured Table-side
Friday, November 6, 2009
Concord Grape, Raisin, Crispy, Wild Lemon Balm
Elements of this dish include:
Concord Grape Custard
House-made Concord Grape Raisins
Freeze Dried Grapes
Wild Lemon Balm
It is a semi-sweet transitional course from the savory world. After the custard is set, we build the dish and place it under vacuum. When the guest open the jar it "pops" like a jelly jar.
Cassia Bud, Tropical Notes, African Blue Basil
Friday, September 11, 2009
Wednesday, September 9, 2009
Five Mushrooms, Espelette, Toasted Farro, Mandarin, Fennel in the Philosophy of "Head to Tail"
Thursday, August 6, 2009
Summer Blackberry, Greek Yogurt, Roasted Cashews, Nasturtium Leaves & Flowers
Frozen Foie Gras, Washington Plums, Puffed Hay, Okahijiki
Saturday, July 4, 2009
Saturday, June 27, 2009
Rabbit Loin, Morels, Ramps, Nasturtium, Minutina
Friday, June 26, 2009
Alaskan King Crab, Steelhead Roe, Togarashi, Calamondin, Tangerine Lace
Saturday, June 20, 2009
Rhubarb, Anise Hyssop, Young Pine
Thursday, June 18, 2009
Sunday, May 24, 2009
Monday, April 27, 2009
Wednesday, April 8, 2009
Just In!!
http://resto.newcity.com/2009/04/07/chicagos-best-new-chef-the-votes-are-in/
Sunday, April 5, 2009
Thursday, April 2, 2009
Iberico Pork Belly, Elements of Cocoa, Running Squirrel's Miner's Lettuce, Smoked Paprika
Wednesday, April 1, 2009
Wagyu Beef Cheeks Cannelloni, Black Sesame in Forms, Coriander & Shiso Blooms
Thursday, February 19, 2009
Thursday, January 29, 2009
Revisiting The Past
As we reflect back on some of the dishes that were created last spring, it is only natural for us to contemplate new dishes for the spring of 2009.
As a chef, it is important to continue to challenge yourself to grow and always move forward in a responsible way.
Avenues has been closed for the month of January. This time away from my regular schedule has given me the opportunity to brainstorm and conceptualize new dishes for the spring menu of 2009.
While being away from the kitchen, I composed one new dish a day. I have 31 new dishes finalized on paper and ready to execute in the kitchen.
Here is a small sample of the spring menu items:
Jidori Chicken, Sudachi Sherbet, Consomme of it's Carcass, Shiso Petals
Wagyu Beef Cheek Cannelloni, Kaffir Lime, Black Sesame in Forms, Coriander Blooms
"The Life Cycle Of Fennel"
Caramelized Goat Milk, Rhubarb, "2008" Hay, Oxalis
Sunday, December 21, 2008
Saturday, December 20, 2008
Snail Caviar
Friday, December 19, 2008
Blue Cod, Carrot, Fennel, Quince, Snail Caviar
The rest of the accompaniments to the dish:
Tiny Heirloom Carrots (4 Varieties)
Black Olive Crumbs
Black Olive Oil Powder
Raw Carrot Juice Pudding
Fennel Frond Puree
Fennel Bulb Threads
Fennel Stock Slices
Tiny Carrot Fronds
Quince Sorbet
Carrot Chips
Snail Caviar(See Above)