| Charlie Trotter celebrated
19 years of fine dining in Chicago with chefs Grant Achatz,
Wylie Dufresne, Andoni Luis Aduriz, and more. Each guest
chef presented a course, and in some cases, multiple courses,
alongside two of Chef Trotter's. The final menu was a sequence
of thirteen dishes with pairings, some plated a la minute
on Trotter's famous white passe, and others set up banquet-style
in the demo kitchen next door. Proceeds of the dinner benefitted
The Charlie Trotter Culinary Education Foundation.
Managing Editor Will Blunt was our fly on the wall, observing
the nuts and bolts of the event and talking with Chef de
Cuisine Matthias Merges about the months of planning that
brought the night together so seamlessly.
Interview
Matthias Merges, Chef de Cuisine, Charlie Trotter
 Matthias
Merges, Chef de Cuisine at Charlie Trotter in Chicago, talks
about how the restaurant’s 19th anniversary dinner came
together, from finding the right chefs, pairing the wines,
and orchestrating the courses. Will Blunt:
There was a real sense of culinary gravity in the kitchen
that night; how did you choose the chefs for the event?
Matthias Merges: We’ve worked with
every top chef on the planet in some way or another, either
at a benefit dinner or special function, We’ve worked
with Paul Bocuse, Ferran Adria, Wylie Dufresne, Thomas Keller,
and we always look for different chefs who have the same
philosophy, dedication to their craft, and a generosity.
We want to work with people who understand the whole idea
of cuisine, restaurants, and hospitality. For this event
in particular, everyone who was here truly epitomized what
they do in their own house—Hermé in Paris,
Andoni in Spain, Wylie in New York. We wanted a great vibe
so we looked for really special chefs.
Recipes
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Sunday, July 30th, 2006
Charlie Trotter’s 19th Anniversary Celebration
To Benefit the Charlie Trotter’s Culinary Education
Foundation
Tempura
Prawn—plum, preserved lemon, vanilla fragrances
Smoked Paprika—encapsulated peach, almond
Puffed Porcini—toasted garlic, parsley
Ruinart Blanc de Blancs Brut NV
Grant Achatz
Alaskan
Dungeness Crab with Amazake and Sake Sorbet
Ruinart Brut Rose NV
Michael McDonald
Octopus,
Orange Soil, Asparagus, Chamomile Yogurt
Martinelli “Martinelli-Dry Select”
Gewurztraminer, Russian River 2004
Wylie Dufresne
Representing
Mini Mozarellas: Buttery Idiaziabal Cheese Gnocchi
in Salted Iberian Pork Bouillon, Contrasting Vegetables
Sancerre Chateau de Sancerre 2005
Andoni Aduriz
Confit of Wild Salmon with Sweet ‘n Sour Duck
Gizzards
and Curried Duck Liver Jus
Isole e Olena “Collezione de Marchi”
Chardonnay 2004
Charlie Trotter
Smoked
Eel, Peanuts, Snow Peas, Whipped Caramel
Chianti Classico Isole e Olena 2003
Wylie Dufresne
A
Seasonal Interpretation: Rack of Lamb, Truffle and
Walnut “Marzipan,”
Touches of Fern, Cocoa and Lime
Isole e Olena “Ceparello” 2001
Andoni Aduriz
Grass-Fed Virginia Veal: Tongue, Cheek and Sweetbread
with Twenty Four Hour Sunchokes and Red Wine-Licorice
Emulsion
Isole e Olena “Collezione de Marchi”
Cabernet Sauvignon 1998
Charlie Trotter
Sesame
Shortcrust with Red Pepper and Raspberry Compote,
Parmesan Cream, and Tuile
Jurancon “Les Jardins de Babylone”
D. Dagueneau and G. Pautrat 2004
Pierre Hermé
Ispahan—Gelee
of Rose and Lychee Enrobed in Dark Chocolate
with Raspberry Ganache
Macaroon
Ispahan with Lychee and Rose Ganache and Raspberry
Compote
Vin Santo del Chianti Classico Isole e Olena
1998
Pierre Hermé
Artisanal Breads
Michelle Gayer
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