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Chicago Revue Gala Tasting Menu


Kendal Duque {Sepia}

Roasted Rabbit Leg with Wisconsin Ricotta Dumplings, Chickpeas, and Cherry Tomatoes    

Charred Baby Octopus and Toasted Bread with Tomato Sauce

***

Tim Graham {Tru}

Scottish Salmon, Daikon, Granny Smith, Thai Long Peppercorn

Alpine Bay Oyster, Tempura Uni, Smoke, Lemon, Bacon

***

Bill Kim {Le Lan}

Wagyu Beef Carpaccio with Marinated Jicama and Trout Roe

Dumpling with Wild Mushrooms and Mirin-Dashi Broth, Shaved SarVecchio

***

Christopher Nugent {Les Nomades}

Torchon of Rabbit and Squab, Smoked Bacon, Quinoa, and Sauce D'Epice

Roasted Veal Sweetbread, Spanish Chorizo, Smoked Paprika, and Potato   

***

Michael Sheerin {Blackbird}

Wood Grilled Sturgeon, Mustard Consomme, Rye Gnocchi, Mustard Foam, English Peas, Oyster Mushrooms and Guanciale

Veal Ribeye with Cornbread Porridge

***

Giuseppe Tentori {Boka}

Japanese Hamachi with Grapefruit and Curry Sauce

Pork Belly with Tamarind Sauce and Soba cake

***

Hotel Chef Award: Kristine Subido {Wave}

Ahi Tuna Crudo, Citrus and Pear Salad, Cracked Fennel Seed Vinaigrette

Roasted American Lamb with Chickpea Puree and Merguez Cassoulet 

***

Restaurateur Award: Shawn McClain
{Spring, Green Zebra, Custom House}

Filet of Beef with Braised Oxtail, Wild Mushrooms, and Sweet Soy

Hawaiian Blue Prawn with Lemongrass and Coconut Broth

***

Pastry Chef Elissa Narow {Custom House and Spring}

Meyer Lemon Cheesecake with Lemon Beurre Blanc and Lemon Rosemary Sorbet Soda

Chocolate Caramel Crunch Cake with Green Tea Cream, Coconut Sorbet, and Chocolate Crispies  

***

Pastry Chef Tim Dahl {Blackbird and Avec}

Gingerbread with Flavors of Gin: Apples, Juniper, Feta, Cilantro, and Sheeps Milk Yogurt & Cider Sorbet 

Caraibe Pave, Caraway Ice Cream,  Pickled Roasted Pears, Picholine Olives, Caraway Streusel

***

Sommelier Josh Kaplan {MK}

***

Mixologist John Kinder {MK}

Pear Fume

Sawing Bunk

Regal Colada

***

VIP Reception:
Host Chef Frank Brunacci {Sixteen at the Trump International Hotel}

Caviar with Tomato Water, Cucumber and Cream

Caviar-Horseradish Beignets

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