Events on StarChefs






click the dish for the recipe

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

back to top

back to top