The official Restaurant Week kick-off event is held at Chicago’s Great Hall at Union Station and features more than 50 chefs putting out their best bites. Hosted by Stephanie Izard and Mayor Emanuel, all the proceeds went to the Greater Chicago Food Depository.
I found a Groupon for a discounted rate which included Stephanie Izard’s signed cookbook, A Girl In The Kitchen. We sampled, drank and moved our way strategically throughout the Great Hall. Imagine our surprise when we turned the corner and discovered there was an entire wing of desserts waiting to be discovered.
In the photo collages, click on a photo then use the arrows to see descriptions where noted and view the photos in a larger format.
Click on the photos to see descriptions where noted and in a larger size.
Country Pate by Bistronomic
Braised Short Rib, Sunchoke, Apple Cider Gellee by Greg Biggers of Cafe des Architectes
Filet of Beef, Caramelized Onion, Tomato, Green, Horseradish Cream, Pretzel Roll by South Branch
Foie Gras Mouuse by LM Restaurant
Hand-Rolled and Stuffed Mozzerella by Bar Toma
Ji Yoon of Henri prepping Thyme Panna Cotta
Three Cheese Croquette with Maple Fig Jam
Beef Jerky, Hamachi, Pickled Mustard Seeds by David Burke and Rick Gresh of David Burke’s Primehouse
Beef Jerky by David Burke and Rick Gresh of David Burke’s Primehouse
Working fast while people wait for their 3rd helping. Foie Gras Mousse by Dale Levitski of Sprout
One of my favorite bites of the night. Foie Gras Mousse by Dale Levitski of Sprout
Assembly of Foie Gras Mousse by Dale Levitski of Sprout. This bite was spectacular.
Cannoli alla Crema and Mini Gianduia Mousse by Phil Stefani’s 437 Rush
White Chocolate and Hazelnut Mousse in Candied Waffle Cone
Green Tea Tarts, Ricotta Cheesecake, Chocolate Caramel Mousse Tart by ItaliAsia
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