Thurk Underground

The broth was this good!

Always on the mission for flavor combinations that I’ve never tasted, plating I’ve never seen, and ingredients I’ve never experienced, I typically don’t seek out simple food unless it’s a perfect baguette, good butter, or something of the like. However, I’m beginning to understand that I totally missed the point of what simple can be.

I met Chef Justin Behlke of Thurk through my friend, Melissa. They met on LTH forum where she offered to host one of his Underground meals at her place. He previously staged at Noma and wanted to bring simple, focused food to Chicago without all the drama of kitchen hierarchy. And so Thurk was born. After speaking to Justin, his passion and drive captured me.

Below are images from my most recent dinner a few weeks ago. Still amazed how complex everything tasted, yet how simple the ingredients were. Flakes of Alaskan maldon salt popping through the soft texture of freshly made cheese make my tastebuds squeal. Light pops of vinegar carrots cutting through the pan-fried pig face and warm pork broth caused me to close my eyes and wish the moment would never end. These pops of surprise tell me that simple can be complex with the right chef behind the plate

And let’s be honest — this is as close to Noma I am going to get for a while.

Letherbee gin and Q tonic with thyme

Letherbee gin and Q tonic with thyme

Fresh cheese, honey, and thyme

Fresh cheese, honey, and thyme

Smoked trout pie

Smoked trout pie

Cured pork belly with lacto-fermented carrot

Cured pork belly with lacto-fermented carrot

Homemade sourdough bread and homemade butter

Homemade sourdough bread and homemade butter

Young kraut, egg yolk, basil (before the mushroom tea)

Young kraut, egg yolk, basil (before the mushroom tea)

Mushroom tea pouring over the kraut and egg yolk

Mushroom tea pouring over the kraut and egg yolk

Roasted beets, smoked sour cream, and leek ash

Roasted beets, smoked sour cream, and leek ash

Cheese dumplings with root vegetables

Cheese dumplings with root vegetables

Pig's head, grated carrot (before pork broth)

Pig’s head, grated carrot (before pork broth)

Chef Justin Behlke pouring pork broth

Chef Justin Behlke pouring pork broth

Pork broth

Pork broth

20130111_220551

Pork chop with brown butter, kale chips, and beer shallots

Pork chop with brown butter, kale chips, and beer shallots

Squash butter and milk sorbet

Squash butter and milk sorbet

Beer marshmallows, burnt honey candy, and biscuit cookie with tomato jam

Beer marshmallows, burnt honey candy, and biscuit cookie with tomato jam

Advertisements

Sous Rising Guesterant

I started exploring Underground dinners a year ago and haven’t looked back. Creative and exciting food, fascinating dinner participants, and the warm welcoming into these chef’s homes really make it a unique experience every time.

My favorite Underground, One Sister, became Elizabeth restaurant so I sought out to get my fix elsewhere. I recently ate at Thurk Underground (post coming soon) and last night dined at Sous Rising Guesterant with Chef Jake Bickelhaupt (veteran of Alinea, Schwa, and Charlie Trotter’s). He and his wife, Alexa, host the dinners in their place in Uptown. An open kitchen leading into the dining area allowed us to see Jake plate as well as converse with him and give feedback throughout the night. Alexa did an amazing job making us feel right at home, pouring our wine and helping serve.

We booked out the entire table of 8 with our Supper Club so we didn’t have the pleasure of meeting anyone new, but Jake and Alexa genuinely seemed excited to have us. Jake’s take on American cuisine combined molecular techniques — where needed — for surprise. The flavors were inventive and bright. Execution was perfect and the presentation — stunning. I’m looking forward to seeing Jake obtain his goal of opening a small BYO restaurant and dining with him again!

**I forgot my camera at home so these photos are all taken with my camera phone. For better pictures, visit: http://www.sousrisingchicago.com/gallery.html taken by Huge Galdones.

Trout Roe: coconut cream, white chocolate, pink peppercorn, pineapple

Trout Roe: coconut cream, white chocolate, pink peppercorn, pineapple

Kiwano: gin, horned melon, rosewater, hibiscus

Kiwano: gin, horned melon, rosewater, hibiscus

Soup: fingerling potato chips, pea, milk, tomato, tendril

Soup: fingerling potato chips, pea, milk, tomato, tendril

Salad: Spanish octopus, avocado, finger lime, coconut, coast of Maine kelp

Salad: Spanish octopus, avocado, finger lime, coconut, coast of Maine kelp

Winter corn: yolk, fermented black bean, Murray River salt

Winter corn: yolk, fermented black bean, Murray River salt

20130119_202737

Kampachi: Sake cure, pomelo, carob, banana, tapioca pearls

Gnocchi: hedgehog mushroom, black truffle, broccolini, pecorino

Gnocchi: hedgehog mushroom, black truffle, broccolini, pecorino

Palate cleanser

Palate cleanser

Black Pig: Kurobuta, Okinawan, chestnut, tamarind

Black Pig: Kurobuta, Okinawan, chestnut, tamarind

Uni: maitake, Asian crouton, black garlic, burdock root, kumquat

Uni: maitake, Asian crouton, black garlic, burdock root, kumquat

Beef: mango, aged soy, nori, yuzu kosho

Beef: mango, aged soy, nori, yuzu kosho

Tart: Calamansi

Tart: Calamansi

Sweet: Shortbread, root beer, prune, orange, vanilla, honey

Sweet: Shortbread, root beer, prune, orange, vanilla, honey

Caffeine: espuma, coffeeweed, cardamom

Caffeine: espuma, coffeeweed, cardamom

Fall Diamond Menu at Elizabeth Restaurant

Expectations tend to color how we perceive experiences.  Will Ferrell movies for me are a good example:  I find my enjoyment of his movies is inversely proportional to how much I expect to like it.  Excited for Talladega Nights: blah.  Ambivalent about Step Brothers:  HIlarious!

Of course, this is very true for dining.  I’m often scared to return to a restaurant that I tried a few years ago and loved.  So much of the experience comes not just from the food, but also the ambiance, the company, and the diner’s past experiences.  I think people tend to remember places more by the whole experience than a pure objective critique of the food.  It could be the first time I had (and loved) sweetbreads (and realized there was nothing “sweet” or “bread” about them) or a fantastic wait staff.  On the return visit if it doesn’t live up to my romanticized memory, I leave somewhat disappointed.

How does this all relate to Elizabeth Restaurant? My last One Sister dinner was one of the best meals I’ve ever had (Re: Spring Menu).  Obviously I was quite excited to see what Chef Iliana Regan would do with a full kitchen and a staff to work with, but as our reservation drew near, it struck me that there was a chance the menu wouldn’t live up to my high expectations (Re:  Mind Blowing).  After all, it is a pretty ambitious project: three 10-20 course tasting menus with no overlapping dishes and they were only a few weeks into service.

I had the pleasure of eating the Diamond menu, the longest menu of the three offered. From start to finish, the magical presence of Mother Nature mixed with creativity peppered with molecular techniques kept my mouth happy and my taste buds jumping for joy with anticipation for the next course.

Chef Regan, once again, succeeded in crafting many courses that were truly mind-blowing.  A few standout courses:

–Foraged matsutake mushrooms and juniper powder on top of cinnamon custard. The textures and flavors were unlike anything I had experienced before — anywhere.
–Loup de mer with apple cider gelee and sunchoke puree. I used my finger to get every bit of this dish.
–Hamachi with fermented leek and fish sauce caramel. This dish packs a giant flavor punch. Plate licking good.

Service is a highlight I rarely discuss, but the staff does a great job of welcoming and pampering you from beginning to end. It’s fine dining service in a casual environment. Wine pairings are also not to be missed. Scott Noorman has a passion for wine and it shows.

I’m happy to say that the transition from One Sister, Inc. to Elizabeth Restaurant seems flawless for Chef Regan. Again, I was a huge fan of the underground dinners she once held in her home and the food hasn’t let down at her newest “home” in Lincoln Square. Dishes on each menu change all the time — below were the courses served the night I went. Next month I am going to the Deer menu so I’ll be sure to post my experience of that menu as well. Looking forward to it more than words can say!

Apple Pie and American Caviar -- salty and sweet

Apple Pie and American Caviar — salty and sweet

Pumpkin Experiment -- Pumpkin gelee with cocoa nib consomme.

Pumpkin Experiment — Pumpkin gelee with cocoa nib consomme.

Serious about the details

Serious about the details

Arugula Salad Sponge with goat cheese ice cream and sunflower ice cream along with various herbs and honeys

Arugula Salad Sponge with goat cheese ice cream and sunflower ice cream along with various herbs and honeys

Round Pancake with homemade goat cheese and malt vinegar powder

Round Pancake with homemade goat cheese and malt vinegar powder

Terrarium: Brioche crumbs with pickled blackberry, lemon, and greek yogurt

Terrarium — Brioche crumbs with pickled blackberry, lemon, and greek yogurt

Foraged matsutake mushrooms and juniper powder on top of cinnamon custard

Foraged matsutake mushrooms and juniper powder on top of cinnamon custard

Oatmeal dashi

Oatmeal dashi

Loup de mer with apple cider gelee and sunchoke puree. I used my finger to get every bit of this dish.

Loup de mer with apple cider gelee and sunchoke puree.

Shrimp Noodles -- buttery and umami

Shrimp Noodles — buttery and umami

Oyster and Nasturtium (kumamoto oyster).

Oyster and Nasturtium (kumamoto oyster)

Brioche curl with lobster and duck liver sauce

Brioche curl with lobster and duck liver sauce

Hand Course -- salty goodness

Hand Course — salty goodness

Hamachi with fermented leek and fish sauce caramel. This dish packs a giant flavor punch. Plate licking good.

Hamachi with fermented leek and fish sauce caramel.

Duck Pho in owl mug

Duck Pho in owl mug

Iliana pouring the pho from a cute tea pot

Iliana pouring the pho from a cute tea pot

Heart with celery ribbons and pickled onion. The celery was outrageously flavorful.

Heart with celery ribbons and pickled onion. The celery was outrageously flavorful.

Deer bresaola with carrot top pesto

Deer bresaola with carrot top pesto

Dry Aged Ribeye with tongue -- this meat was ridiculous

Dry Aged Ribeye with tongue — this meat was ridiculous

Feta and herbs

Feta and herbs

Bacon ice cream with koval caramel in a homemade cone

Bacon ice cream with koval caramel in a homemade cone

Scott Norman muddling in the drunk trunk.

Scott Noorman muddling in the drunk trunk.

Related articles: Tickets for Elizabeth restaurant now on sale (chicagoreader.com)

 

Spring Menu at One Sister Underground, Hello Elizabeth Restaurant

 

“I came up with this dish because I thought this is what a gnome would serve me if I was invited over to his house” is how Chef Iliana Regan of One Sister Inc. described the first of 25 courses served at her home.

And so the progression of whimsical genius and curiosity begins to show through each of Iliana’s dishes.  Rarely has a tasting menu felt so cohesive.  25 courses, each seamlessly blending avant-garde/modernist techniques with mostly midwest/seasonal ingredients, many of which were foraged or grown by Iliana herself. Each ingredient on the plate serves a purpose while pops of flavor come through when you least expect it.  Even the crowd pleaser course (whipped bacon fat, anyone?!!!) was so well rounded I was left craving a second beet marshmallow.

It is amazing how many of the dishes have been stuck in my head like a great song.  Many of the flavor combinations were unusual — combinations that proved impossible to “taste” in my mind.  Iliana’s skill in flavor pairing and creativity shine through each dish, such as pairing chicken liver with chocolate or creating a capsule of chamomile and cocoa nib that dissolves in mushroom tea. The vessels are also part of the fun — hanging glass orbs, owl mugs, licking the bottom of shot glasses and sucking the smoke out from underneath, and using your hand to impart the salt of a dish.

I am humbled and honored to have had the opportunity to join One Sister in its penultimate service, and I wait with bated breath for the opening of Iliana’s new restaurant, Elizabeth, slated to open end of this summer. I’m excited to say that Elizabeth restaurant is going to be a new extension of her home, described as a “dreamy log cabin”. I know she is currently growing, foraging, pickling, and prepping for her guests and I can’t wait to see what she serves us at her new “home”.

Spring Menu at One Sister

Parsnip Bubble Tea: Parsnip tea, Swiss chard beads, licorice gel

Hanging Course: “Ramps From Where They Came”

Marshmallow and Biscuit: Buttermilk biscuit with whipped bacon fat, black sea salt, ramp powder, beet marshmallow

Homegrown Salad: Arugula sponge, goat milk sorbet, sunflower seed sorbet, lavender honey, sunflower honey, pansies, pea shoots, sunflower sprouts

Ramps From Where They Came: Pickled ramps, pickled elderberries, wakame seaweed, soil (malt flour)

Enjoy: Potato “chip” cannoli with fava bean, lemon & truffle mousse, homemade mascarpone cheese and chive pudding

Asparagus and Quail Egg: Asparagus ribbon, chilled asparagus, soft poached quail egg, pickled strawberry

Zucchini Tree Nest: Zucchini squash, black pepper and tomato water “eggs”, perched in wheat grass

Carrots and Cashews: Blanched, dehydrated & shaved carrots,
cashew milk, roasted cashews, carrot top pesto

Chef Iliana Regan

1 Pill Makes You Larger: Cocoa nib and chamomile in a dissolving capsule

1 Pill Makes You Larger in Mushroom Tea: Cocoa nib and chamomile in a capsule that dissolves in mushroom tea

Herbed Ebelskiver: Buttermilk ebelskiver filled with house made parsley, sage, rosemary & thyme goat cheese, topped with apple cider vinegar powder & powdered sugar

Radish: Shaved and lightly sauteed radish, marinated daikon radish, home grown radish sprouts, dandelion stalks, fried radish tops

Rice Crispy and Bear: Puffed wild rice, cured black bear, Wisconsin cheddar, pink peppercorn

Chocolate Dashi: Dark chocolate dashi with chia seeds

Scallop and Peas: Seared sea scallop, ham, snap peas, yogurt, candied meyer lemon rind, freeze dried peas, pea shoots

Shrimp Noodles: Shrimp Noodles with toasted kale, garlic, parmesan, butter

Facebooking the Progression

Can’t help but lick the spoon…

Oysters

Your Hand: Bay smoked mussel, spinach, garlic, lemon zest, Iowa La Quercia prosciutto

Oyster and Mushrooms on Stone: Steamed Oysters, trumpet mushrooms, chick weed, dried ramp top, dried parsley, ramp top cubes

Roe, Salty, Sweet, Smoke: Cherry wood infused white chocolate ganache, marble rye crisp, BLiS trout roe

Beef Pho broth

Owl Mug

Chicken liver mousse: Chicken liver mousse encapsulated in dark cocoa, fennel pollen, madiera gel

Rabbit Ravioli: Rabbit rillette ravioli in red wine butter sauce & sauteed mustard greens

Adoration and amazement

Good to the last drop

Homemade Cheese course: Pork loin, grits, homemade sherry vinegar ricotta, puffed barley, shallot, foraged & pickled fiddle heads, pork blood reduction

Strawberries and Beets: Strawberry custard, graham crackers, dehydrated strawberries, beet petals, beet pudding, meringues, soft rind wisconsin cheese ice cream

Oatmeal: Oatmeal ice cream, oatmeal stout caramel, cherry and hazelnut crumble, cocoa cookies

Bite: Warm chocolate and almond donut

 

El Bulli at Next restaurant

The El Bulli meal at Next was part museum, part history, and part homage. Many of the inventive items on the menu were created over 10 years ago which shows the genius and innovation behind Ferran Adria and what he did for the culinary world. He played with foam, spherification, and liquid nitrogen. He pushed captivating flavors and unusual textures. These influences are seen all over menus today. After trying to get into El Bulli in Spain for 5 years, I feel humbled and honored to have been part of Chef Dave Beran and Chef Grant Achatz’s interpretation.

Sometimes words can’t begin to capture experience or emotion, so hopefully our photos say a thousand words. The meal was exceptional — the food, the service, the techniques, and the consistent flow of surprises. In one word: inspirational.

Nitro Caipirinha with tarragon concentrate -- 2004

Nitro Caipirinha with tarragon concentrate — 2004

Sous chef making the nitro caipirinha in the middle of the dining room

Sous chef making the nitro caipirinha in the middle of the dining room

Hot/cold trout roe tempura -- 2000

Hot/cold trout roe tempura — 2000

Spherical olives -- 2005

Spherical olives — 2005

Coca of avocado, pear, anchovies, and green onion -- 1991

Coca of avocado, pear, anchovies, and green onion — 1991

Iberico sandwich -- 2003

Iberico sandwich — 2003

Golden egg -- 2001

Golden egg — 2001

Black sesame spongecake and miso -- 2007

Black sesame spongecake and miso — 2007

Chicken liquid croquettes -- 1998

Chicken liquid croquettes — 1998

Vials of Orange and Cardamom bitters to add to our Cava

Vials of Orange and Cardamom bitters to add to our Cava

Smoke foam -- 1997
Smoke foam — 1997

Carrot air with coconut milk -- 2003

Carrot air with coconut milk — 2003

Cuttlefish and coconut ravioli with soy, ginger and mint -- 1997

Cuttlefish and coconut ravioli with soy, ginger and mint — 1997

Savory tomato ice with oregano and almond milk pudding -- 1992

Savory tomato ice with oregano and almond milk pudding — 1992

Hot crab aspic with mini corn cous-cous -- 2001

Hot crab aspic with mini corn cous-cous — 2001

Cider

Cider

Cauliflower cous-cous with solid aromatic herb sauce -- 2000

Cauliflower cous-cous with solid aromatic herb sauce — 2000

Suquet of prawns --1988

Suquet of prawns –1988

Potato tortilla -- 1998

Potato tortilla — 1998

Trumpet carpaccio -- 1989

Trumpet carpaccio — 1989

Red mullet gaudi -- 1987

Red mullet gaudi — 1987

Half Acre Sanguis -- beer brewed with oranges and beets specially for the elBulli menu

Half Acre Sanguis — beer brewed with oranges and beets specially for the elBulli menu

Nasturtium with eel, bone marrow, and cucumber -- 2007

Nasturtium with eel, bone marrow, and cucumber — 2007

Civet of rabbit with hot apply jelly -- 2000

Civet of rabbit with hot apply jelly — 2000

Gorgonzola globe -- 2009

Gorgonzola globe — 2009

Foie gras caramel custard -- 1999

Foie gras caramel custard — 1999

Spice plate -- 1996

Spice plate — 1996

Spice plate match up game

Spice plate match up game

Mint pond -- 2009

Mint pond — 2009

Chocolate in textures -- 1997

Chocolate in textures — 1997

Chocolate donuts -- 2010

Chocolate donuts — 2010

Puff pasty web -- 1989 and Creme flute -- 1993

Puff pasty web — 1989 and Creme flute — 1993

Caffeine

Caffeine

"The Farewell" with passionfruit marshmallows -- 2004

“The Farewell” with passionfruit marshmallows — 2004

el bulli menu at Next

el bulli menu at Next

More on Ferran Adria: http://en.wikipedia.org/wiki/Ferran_Adri%C3%A0

Flavor Tripping at iNG

Nick and I are loyal supporters of anything Homaro Cantu and his people come up with at Moto and iNG restaurants in Chicago. For years we have watched them continually push the envelope with the format of dining, gastronomy and introducing new types of food, like the Miracle Berry, to change the world. They are constantly thinking about the bigger picture such as world hunger and health issues. From age six to nine, chef Cantu lived homeless with his mother and sister. This experience led him to want to fight world hunger and poverty  and to become a social entrepreneur.

Previously, Chef Cantu proposed using his invention of edible paper as a new form of advertising — “edible advertising”. Can you imagine opening a magazine and eating the advertisement! It was also meant to cut down on paper waste and put a dent in ending world hunger by having a single sheet contain much needed vitamins for an entire day.

I do think they are onto something big. Wanting to end world hunger with the Miracle Berry by making things that are bitter (like grass) palatable would automatically allow the abundance of some of our resources to become food for the masses. Another wonderful proposed method of use for the Miracle Berry is helping people with diabetes by using it to help their craving of sugar rather than eating actual sugar. I hope they succeed!

A few weeks ago, we tried their newest venture: flavor tripping with the miracle berry. It was a 6-course meal complete with pairings where the miracle berry was used to enhance or detract from certain flavor profiles. For instance, once you take the miracle berry, it tricks your taste buds into thinking you are tasting sweet instead of sour, or sweet instead of bitter. It also brings out umami flavors and rounds out dishes.

First course pairing: Honey nut cereal infused rum, honey, lemon, and frangelico cocktail served in a hollowed out lemon. Tasted like a white russian after the miracle berry!

Miracle berry pills:

First course: Mille-fuille: Puff pastry layered with lemon ricotta, apples, goat cheese ice cream and cider gastrique. Before the miracle berry, the lemon was more pronounced but after, the lemon ricotta mixture tasted like cheesecake.

2nd Course: Sweet Potato: Sweet potato “chain” with vanilla parsnip, puree of brussel sprouts, goat cheese, and balsamic, truffle marshmallows, and hazelnuts. Upon complimenting them on how delicious the burssel sprout puree was, we were let in on the secret that sans miracle berry  it was too bitter and kind of gross!

3rd Course: Baozi: Pork sausage with caramelized onions and homemade mustard (take on brats and beer). Served with a winter ale. The winter ale instead of being hoppy tasted like cream soda.

4th course: Turducken* bacon — Housemade turducken topped with bacon, a vegetable pave “bone”, horseradish puree topped with mushrooms, roasted brussel sprout leaves.  The folks at iNG and Moto do love a good “Road Kill”/”Massacre” themed plating.

*The Turducken was a slice of “deli meat” with Turkey/Duck/Chicken “Meat Glued” together.  Note the dark line down the middle is the duck.

5th course: Cheese course — Triple creme cheese ball with chives, fruit cake cracker, mulled wine reduction.

6th course: Figge rice pudding — Roasted and seasoned puffed rice, ornaments with apricot puree and cream — mixed together to make an instant figgie rice pudding.

Overall, everything tasted fantastic. They are still in the beginning stages of introducing the miracle berry so they had a few kinks to work out like explaining what the dish would have tasted like without the miracle berry. Right now the Miracle Berry pills are costly (about a dollar a pill), but I see a future dinner party in my future where we experiment with what it can do.

I always say food becomes boring once you stop experimenting and thinking of new combinations, forms, solutions, etc. Happy experimenting!

Best Things We Consumed in 2011

Oysters and Pearls at The French Laundry

2011 proved to be a great year for eating and drinking around the city of Chicago. Below are some of our top picks for the best food and drink we consumed (with a few thrown in from our San Francisco and Vegas trips). These are in no particular order and I’m sure I forgot a few!

Revolution Brewing— House-Cured Jowl Bacon Ragout, Barrel Aged Black Power Beer

iNG — Tuna poke; Short rib

Leopold — Smoked rabbit spaetzle

Kith & Kin (R.I.P.) — Fried chicken thighs, Smoked oysters
Chizakaya — Hamachi with bone marrow and garlic
Pastoral — Millenium Park bean sandwich
Sable Kitchen & Bar — Corn brulee
Saigon Sisters — Classic Bahn Mi
Spacca Napoli — Funghi wood oven pizza
Baconfest — Bacon rillette lollipop with maple bacon cotton candy lollipop (From Longman & Eagle); Bacon and foie gras moon pie topped with cayenne peanuts (From Big Jones); Cherrywood smoked bacon and black currant fruit roll up with bacon “cannoli” filled with maple bacon mascarpone (From Atwood Cafe)
Nightwood Restaurant — Wood oven smoked duck, Fried meyer lemon slices with caper aioli
Brown Trout — Wagyu with ramps and morels
City Provisions Deli — Ham sandwich on pretzel bread; Red pepper and humboldt fog quiche
Avenues (R.I.P.) — Alaskan king crab, Wagyu beef ribeye with ramps
Bouchon Bakery (Vegas) — Vanilla macaron; Pistachio macaron
Amy’s Candy Bar — Concord grape gummy bears
Next — Fillet de Sole Daumont, Supremes de Poussin (Escoffier Menu)
The Aviary — Blueberry
North Pond — Rabbit 3-ways (Spring menu)
Black Sheep (R.I.P.) — Mushroom Explosion
Sprout — Lamb medallions with pea puree (brunch menu)
El Ideas — Agnolotti: chicken/cornichon/brioche; Eggs: uni/char/scrambled/shrimp; Spanner crab: gnocchi/eggplant; Broccoli: Cauliflower/curry/cheese curd; Bourbon: pecan/coffee/tobacco — inspired by aunts drinking coffee and bourbon while smoking
Meaty Balls Mobile (R.I.P.) — Original Meatball sandwich
Wisconsin State Fair — Cream Puffs
Comstock Saloon (San Francisco) — Cheddar crackers with pepper jelly and cream cheese
Atelier Crenn (San Francisco) — Butter poached oysters with St. Germaine
Humphry Slocombe — Bourbon Coke Float: Bourbon caramel sauce/Secret Breakfast ice cream/coke
Slanted Door — Corn with chanterelle mushrooms
French Laundry — Oysters and Pearls; Poulard
The Butcher & Larder — Italian Sausage
GT Fish and Oyster — Shrimp and foie gras terrine
Koval Distillery — Spelt whiskey
Moto — Summer Breeze; Kentucky fried pasta/red wine puree; Cigars (Cuban, Philly Blunt, Monte Cristo)
Franks ‘N’ Dawgs — Seared swine pork sausage topped with white wine pickled pumpkin, grape & smoked onion relish, candied ginger & sage aioli & dijon mustard (Creation by Nathan Sears of Vie)
Fumare Meats — Montreal smoked pastrami sandwich
Festival of Wood and Barrel aged beer fest — Goose Island Manhattan Bourbon County Stout
Pleasant House Bakery — Mushroom and kale pie
One Sister Underground Dinner — Bubble Tea: Apple Pie/Bourbon; Pierogi: White Truffle/Cheese, Grilled Cheese Soup; 1 Pill makes you Larger and 1 pill makes you smaller (Chamomile and Mushroom); Ice Cream Cone: Bacon/Koval whiskey
Barrelhouse Flat — Old Fashioned
The Bristol
— Crispy pig tail with peanuts and coconut broth
2 Sparrows
 — Mushroom, leek, and kale quiche