The Sugar Toad: Tempura Fried Chesapeake Bay Blowfish and Tartar Sauce
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The Sugar Toad: Tempura Fried Chesapeake Bay Blowfish and Tartar Sauce
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Farmer's Board: Pate de Campagne, Corned Beef Heart, Face Bacon and Chicken Liver Guanciale
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Farmer's Board: Pate de Campagne, Corned Beef Heart, Face Bacon and Chicken Liver Guanciale
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Farmer's Board: Pate de Campagne, Corned Beef Heart, Face Bacon and Chicken Liver Guanciale
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Parsnip Bisque, Fennel Sofrito, Hidden Rose Apples and Cured and Smoked Ivory Salmon
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Parsnip Bisque, Fennel Sofrito, Hidden Rose Apples and Cured and Smoked Ivory Salmon
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Parsnip Bisque, Fennel Sofrito, Hidden Rose Apples and Cured and Smoked Ivory Salmon
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Apalachicola Triggerfish, Piquillo Pepper, Leeks, Iroquois White Cornmeal, Brandade and Garden Potato-Olive Oil Sauce
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Apalachicola Triggerfish, Piquillo Pepper, Leeks, Iroquois White Cornmeal, Brandade and Garden Potato-Olive Oil Sauce
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Braised Lamb Neck, Artichoke a la Greque and Green Tomato Panzanella
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Braised Lamb Neck, Artichoke a la Greque and Green Tomato Panzanella
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S'More, Panna Cotta, Graham Cracker Tuile and Burnt Meringue
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S'More, Panna Cotta, Graham Cracker Tuile and Burnt Meringue
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George Washington's Eggnog: Rye Whiskey, Brandy, Rum, Cream Sherry, Marinated Meringue and Nutmeg
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Hidden Rose Apple
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Sugartoad, or Blowfish
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Chef Geoff Rhyne of Sugar Toad – Chicago, IL
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Chef Geoff Rhyne of Sugar Toad – Chicago, IL
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Sugar Toad - Chicago, IL
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Chef Geoff Rhyne of Sugar Toad - Chicago, IL
Photo: Antoinette Bruno and Jessica Dukes | January 2011
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