IWFSC 801 Dinner

BOKA Chicago, IL
Tasted Tuesday, January 13, 2015 by jlgnml with 427 views

Introduction

We are thrilled to open 2015 with a return to BOKA restaurant under the guidance of recently named chef of the year Lee Wolen.

Flight 1 (1 Note)

Passed canapés of marinated beets with lemon, dill and peanuts along with small cured scallops that were a perfect match for the champagne.

Flight 2 (1 Note)

Roasted Root Vegetable Salad, cured egg yolks, chicken liver mousse, sunflower seeds.

  • NV Krug Champagne Brut Grande Cuvée 91 Points

    France, Champagne

    Served as a surprise in both a flute and a burgundy glass for comparison. The flute taste was traditional with yeast and a good flavor. Out of the burgundy glass, awesome flavor, bursting aroma's and to be the same wine, the burgundy glass showed very well and why we/I will continue to drink my champagne in this glass.

    Post a Comment / 2 people found this helpful, do you? Yes - No / Report Issue

Flight 3 (2 Notes)

Buttered Poached Lobster, chestnut, preserved orange, celery.

Flight 4 (1 Note)

Roasted Squab, celery root, black truffles...and a lot of truffles.

Flight 5 (1 Note)

Roasted Venison Loin, braised red cabbage, sausage, huckleberries.

Flight 6 (1 Note)

Brown Butter squash, coffee, balsamic, spiced caramel ice cream.

Closing

Awesome evening to start 2015. Next up Les Nomades. March on to the 900th dinner.

×
×