Mon's 56th Chef's Table in the Four Seasons Chicago
Four Seasons, Chicago
Tasted November 10, 2010 by jlgnml with 405 views
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
Flight 6 (1 note)
Golden Crisp Caramel Apple, Apple Cider Shooter!
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.