Wednesday, April 28, 2010

Food and Drink's at some of Chicago's Finest

Italian Beef w/ hot peppers
Chicago Dog
Stopped in for cocktails with friends @ Graham Elliot
Wish I was able to grab some food, got there a little late. Next time

Tuesday, April 20, 2010

XOCO by Rick Bayless

Ahogada: Golden Pork Carnitas, Black Beans, Tomato Broth, Spicy Arboll Chili Sauce, Pickled Onions
Cochinita Pibil: Wood Roasted Suckling Pig with Achiote, Black Beans, Pickled Onions, Habanero Sauce
Jamon: La Quercia Prosciutto Picante, Otter Creek Cheddar, Black Beans, Avocado, Chipotle Mustard, Fried Egg
Homemade Churro and Hot Chocolate with Dulce de Leche

Rick Bayless is Insane... enough said!

Hot Dougs: The Sausage Superstore

The line wrapped around the building...
Chef Doug...The Man Behind Everything
The Dog: Chicago Style, with all the trimmings
Foie Gras & Sauternes Duck Sausage with Foie Gras Mousse, Truffle Aioli, Fleur De Sel
Bacon and Cheddar Elk Sausage, Bacon Garlic Mayo, Raclette Cheese
Jack Daniels and Fennel Smoked Pork Sausage, Roasted Yellow Pepper Anchovy Sauce, Smoked Swiss
Duck Fat Fries

I have to admit i've read and heard about the hype about Hot Dougs from Bourdain and friends and I thought that the meat was going to be secondary to all the luxurious condiments placed on the dog. But I have to say that the meats that Doug produces are insanely delicious and some of the best I have ever tasted. The Perfect snap when bit and the condiments were a perfect compliment to each individual sausage. Bravo Doug for making the most flavorful "Gourmet" and street dogs I have ever indulged. I'm hungry now.

Monday, April 19, 2010

Spring Tasting Menu @ L2O

Amuse: Ocean Trout
House Churned Butter
 House made Baguette, Asiago Bread
 2nd Amuse: Kanpachi Cheeks
1st Course: Medai, Ume, Sudachi, Fried Garlic
2nd Course: Tuna "Taccito", Freeze Dried Corn, Cucumber, Salsa Verde
3rd Course: Homemade Tofu, Miso Broth
4th Course: Fluke Green Dressing, Tapioca, Summer Roll
5th Course: Diver Scallop, Cauliflower, Vanilla, Passion Fruit
6th Course: Tai Snapper, Deconstructed Green Curry
7th Course: Peekytoe Crab, Foie Gras Bubbles
8th Course: Beef Short Rib, Ramps, Basil Vin.
9th Course: Steelhead Salmon, Baked in Clay, North African Spices, Grits, Date
10th Course: Pork Belly, Textures of Potato, Truffle Sauce
11th Course: Olive Oil Chocolate Ganache, Freeze Dried Soy Powder
12th Course: Kaffir Lime Mousse, Nitrogen Frozen Coconut, Pineapple
13th Course: Raspberry Caviar, Gold, Yuzu Consomme, Honey Sorbet, White Chocolate Tuile
14th Course: Peanut Butter Souffle
Finishing Touches
Thank you Laurent Gras and L2O for a wonderful meal...