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

Four Seasons, Chicago

Tasted November 10, 2010 by jlgnml with 294 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

Rosé - Sparkling
1986 Moët & Chandon Champagne Cuvée Dom Pérignon Rosé France, Champagne
92 points
Dark amber color, lost of bubles, good after taste, not a burnt nose, a little materized, more pinot grape, refreshed on the palate.

Flight 2 (1 note)

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

White
2006 Araujo Estate Sauvignon Blanc Eisele Vineyard USA, California, Napa Valley
93 points
Green apple color, great flavor, turpintine, clean, young, age worthy, grassy, classic

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

White
1996 Kistler Chardonnay Vine Hill Vineyard USA, California, Sonoma County, Russian River Valley
92 points
A bit cloudy, chardonnay color, would have said it was the same as the Kistler, stiking similiarities, good composition, age worthy.
White
1996 Pahlmeyer Chardonnay Napa Valley USA, California, Napa Valley
92 points
A bit cloudy, chardonnay in color, sweetness, oily on the palate.
White
1996 Pahlmeyer Chardonnay Jayson USA, California, North Coast
94 points
Wonderful flavor, great nose, stands up in the glass, very clean and young looking, golden, flavorful.

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.

Red
1986 Château Latour Grand Vin France, Bordeaux, Médoc, Pauillac
98 points
Classic Latour, deep rich color, great depth on the nose, mature flavor, great balance, great legs on the glass, thick on the mouth, tour de france!
Red
1986 Château Margaux France, Bordeaux, Médoc, Margaux
95 points
Classic in color, a bit light on the palate, lots of tannins, long term potential, lacking fruit, good flavor. WOW!

Flight 5 (1 note)

Livarot, Green Smith Apple, Poilane Bread from Paris

Spirits
N.V. Domaine Dupont Calvados France, Normandy, Calvados
92 points
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.

Flight 6 (1 note)

Golden Crisp Caramel Apple, Apple Cider Shooter!

White - Fortified
1954 Barbeito Madeira Malvazia Reserva Velha Portugal, Madeira
95 points
Mon's birthyear, wonderful with the dessert, dark amber color, dark honey flavor, smokey, clean, age worthy.

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.