Mon's 56th Chef's Table in the Four Seasons Chicago

Four Seasons, Chicago
Tasted Wednesday, November 10, 2010 by jlgnml with 605 views

Introduction

Mon's birthday in the kitchen of the Four Seasons with Kevin Hickey and the staff creating a menu that would match and merry with the food. Many of the food items came from local farmers and areas near Chicago. I was fascinated at the flavor and quality of the food along with the presentation.

Flight 1 (1 Note)

Hudson Valley Foie Gras Torchon, Citrus Mostarda & Slow Baked Cranberries

Flight 2 (1 Note)

Hamachi Crudo, Green Papaya Salad, English Cucumber, Black Garlic, Mango Coulis

Flight 3 (3 Notes)

First course: Butter Poached Maine Lobster, Forbidden Black Rice, Hearst of Palm Salad, Mango Coconut Curry.

Second Course: Siberian Sturgeon, Leek Puree, Golden & Black Chanterelles, Meyer Lemon & Red Flame Grape Salad, Champagne Caviar Cream

Flight 4 (2 Notes)

Frist Course: Roasted Venison Chop, Farro, Maitake Mushrooms, Cipollini Onions, Beauregard Seet Potato, Poblano Pepper Sauce.

Second Course: Dietzler Farm Wisconsin Grass Fed Beef, 35 day Aged Strip, Braised Short Rib, Cleriac Puree, Root Vegetable Pave.

Flight 5 (1 Note)

Livarot, Green Smith Apple, Poilane Bread from Paris

  • NV Domaine Dupont Calvados 92 Points

    France, Normandy, Calvados

    I am not sure this was the right bottle, but we tried a calvados for the cheese. The pungent cheese did match OK with the Calvados, but was too much of a combination if one was to enjoy cheese and a glass. Interesting to try, but not my preference.

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Flight 6 (1 Note)

Golden Crisp Caramel Apple, Apple Cider Shooter!

Closing

An incredible evening for the foodies and those of us that like to see what the Chefs can do with local produce and wine. Can't wait till next year.

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