IWFSC 764th Dinner
Custom House Tavern, Chicago, IL
Tasted April 12, 2011 by jlgnml with 538 views
Introduction
I was in charge of the dinner and the wine. The restaurant provided excellent service. Dinner started and ended within 2 1/2 hours and we were not rushed.
Flight 1 (1 note)
Oysters with a touch of caviar and cut with a cream made with French dry vermouth. Aged country ham with cheese and a grainy mustard.
Flight 2 (1 note)
Halibut which is cooked in a bath of subtly infused lemon olive oil, shellfish chowder, mussels, sea urchin roe and salsify.
Flight 3 (1 note)
OMG! Seared Foie Gras, savory onion tart with vinegar and caramel poached rhubarb. Many moaners at my table.
Flight 4 (1 note)
Grilled quail with puree of potatoes and tops of ramps, a spring onion. Saute wild mushrooms and a fruit compote.
Flight 5 (1 note)
Slow roasted rack of lamb with spring garlic and fresh thyme. Puree of fresh chickpeas, black trumpet mushrooms and preserved tomato jam.
Flight 6 (1 note)
Composed bittersweet chocolate ganache.
Closing
The port was from a double magnum. Come to this restaurant and experience the cooking of Chef Perry Hendrix.