Nye opskrifter

Kokkens bord på Travelle tager diners med på en rejse

Kokkens bord på Travelle tager diners med på en rejse


Kokken Tim Graham fremhæver områder i Middelhavet i sine detaljerede og kreative menuer

Kokken Graham leder diners på en kulinarisk tur gennem Tyrkiet ved kokkens bord på Travelle.

Kokkens bord er blevet en af ​​de mest intime og spændende måder at spise ude på. Det bringer dig til køkkenets handling og giver dig mulighed for at komme ind i kokkens tankegang, en luksus, som de fleste spisende ikke giver.

I Chicago, kokkens bord kl Travelle tilbyder ikke kun en rejse ind i chefkok Tim Grahams kreative proces, men også til en bestemt del af Middelhavsområdet. Kokken Graham fokuserer hver af sine menuer på et bestemt område, hvilket giver diners en fordybende oplevelse, næsten som om de virkelig besøgte det fremhævede område.

Det aktuelle menu, der er tilgængelig til midten af ​​januar, bringer den eksotiske charme fra et tyrkisk krydderimarked til Travelle-bordet. Måltidet starter med meze, som er en samling af små forretter, der indeholder interessante bidder som berusede blæksprutter og courgettefritter.

Aftensmaden foregår derefter gennem seks kurser og dessert, hver omhyggeligt præsenteret og forklaret af kokken. Spørgsmål opfordres, da de hjælper dineren med at få en dybere forståelse for hver rets oprindelse. Gæsterne kan nyde tyrkiske lækkerier såsom varm yoghurtsuppe med kaviar og lammelever med løg og persille.

Kokken Grahams og hans teams indsats resulterer i et blændende kulinarisk tilflugtssted, der vil efterlade gæsterne inspireret og opdateret.

Kokkens bord på Travelle skal reserveres en uge i forvejen.


'Chef's Table' opsummering: Dominique Crenn vil føle en forbindelse med diners

Oprindeligt fra Bretagne, Frankrig, ejer Crenn flere restauranter i San Francisco, herunder Atelier Crenn, Petit Crenn og Bar Crenn. Hun er måske bedst kendt for sit arbejde på Atelier Crenn, hvor restauranten tjente to Michelin -stjerner i 2012 - første gang en restaurant drevet af en kvindelig kok havde opnået den placering i USA (den har stadig den rating i dag).

Meget af hendes madlavning henter inspiration fra det franske køkken, samtidig med at hun viser de bedste ingredienser fra Bay Area til rådighed - især fisk og skaldyr. Smagsmenuen på Atelier Crenn er skrevet som poesi, og retter leveres som fortolkninger af linjer fra digtet. Hos Petit Crenn er stemningen mere afslappet, og menuen er mere fokuseret på traditionel mad fra Bretagne.

Hvordan var Crenn's rejse gennem den kulinariske verden?

Crenn blev adopteret af sine forældre som 18 måneder gammel. Hendes far var repræsentant for Bretagne, Frankrig samt kunstner. Familien tog ofte på ture i naturen og til stranden. Hun beskriver sig selv som en "tomboy", der vokser op, og husker at forsvare sin storebror i en kamp.

I begyndelsen af ​​1990'erne flyttede Crenn til San Francisco. Kokken siger, at hun straks følte sig hjemme og boede så tæt på vandet og kørte langs kysten, der mindede hende om Bretagne. Selvom hun ikke var en traditionelt uddannet kok, havde Crenn et stærkt ønske om at arbejde på en restaurant og opsøgte kokken Jeremiah Tower at Stars. Efter at have forladt det berømte køkken flyttede Crenn til Indonesien og Los Angeles, inden han vendte tilbage til San Francisco og arbejdede på restauranter og hoteller undervejs.

"Jeg kunne bare ikke lide kulturen på disse hoteller," husker hun. ”Jeg kæmpede med gæster, der ikke var åbne om tingene. Thousand Island dressing, ranch dressing. hvad? Det fik mig til at grine. ” Denne oplevelse opmuntrede Crenn til at åbne sin egen restaurant, startende med Atelier Crenn. Restaurantens navn er en hyldest til hendes far, der døde af kræft i 1999.

Hvad er hendes "aha" -øjeblik?

Da Crenn var ni år, tog hendes far hende til en restaurant med Michelin-stjerne, der ændrede hele hendes perspektiv på madlavning. "Jeg var fascineret af den måde, folk bevægede sig på, og den måde, de talte til hinanden," siger hun. “Elegansen i det. Detaljerne i det. Og jeg elskede det, og jeg sagde til min mor, at jeg ville være kok. ”

Hvad er nogle mindeværdige citater fra Crenn?

Om hendes madfilosofi: ”Jeg serverer ikke en menu, jeg serverer en historie. Jeg tjener min sjæl. Jeg tjener en samtale, og jeg vil have, at du taler tilbage til mig. Jeg vil have, at du dialoger med mig. Jeg udløser noget inde i dig, minderne inde i dig. Og hvis jeg gør dette, ved jeg, at jeg gør det rigtige. ”

Om at føle en forbindelse med spisende gæster: ”Jeg er fascineret af mennesker, som jeg ikke kender. Jeg vil have et vindue ind i deres liv. Du ved, fremmede adopterede mig, og så gav de mig et andet liv, som jeg måske [ikke] ville have haft, hvis jeg ikke var [adopteret]. Jeg tror, ​​det er noget, jeg har lyst til. det øjeblik, hvor du forbinder. Det er et så vigtigt øjeblik. ”

I det øjeblik, hvor hun besluttede at slå til på egen hånd: "Jeg var fortabt. Og jeg kiggede på mit liv, og jeg sagde: 'Jeg er utilfreds. Jeg skal gøre noget, der betyder noget. ’Ville jeg åbne en restaurant bare for at åbne en restaurant, eller ville jeg åbne et rum, hvor jeg kunne skabe noget? Og så indså jeg, at jeg ikke har noget at tabe. ”

Om navnet på hendes flagskibsrestaurant: ”Atelier betyder værksted: et sted, hvor du skaber, et sted, hvor du får din hjerne til at tænke, et sted, hvor du sætter tingene sammen, og et sted, hvor du samler mennesker til at skabe sammen med dig. Min far plejede at have et sted, hvor han plejede at male alle sine malerier, navnet var Atelier Papa Crenn. Så det er en temmelig naturlig måde at tænke på navnet. ”

På stemningen på hendes restauranter: "Det er ikke kun min restaurant, det er mit hus, og hvis du vil komme til mit hus, så lad mig tale med dig."

'Kokkens bord' sæson to: Det gode, det dårlige og det overdrevne

Klik her for alle Kokkens bord dækning | Og tag til Eaters nye Facebook-gruppe Eat, Drink, Watch for at tale om dette og andre madfokuserede shows og film.


Alain Ducasse på The Dorchester

En af kun tre London-restauranter med tre Michelin-stjerner, Alain Ducasse på The Dorchester, har længe været betragtet som byens ultimative udsøgte destination. Ved at beholde sin tredje stjerne i 2020 -guiden fejrede den et årti med æren efter først at have tjent den i 2010. Ducasses karriere har været fyldt med Michelin -stjerner, der i øjeblikket besidder 18 og på et tidspunkt havde hele 21.

Alain Ducasse på The Dorchester tilbyder moderne fransk køkken i moderne og elegant indretning sammen med professionel og venlig service. Den sæsonbetonede menu ændres ofte, men spisende gæster kan forvente en blanding af britiske ingredienser og fransk teknik. Der er også en vegetarisk menu (Jardin) i en ode til diners skiftende vaner.

Restauranten huser også det mest berømte spisebord i London. Table Lumière er beliggende i midten af ​​spisestuen og er omgivet af 4.500 skinnende optiske fibre, der falder dramatisk fra loftet, og giver gæsterne mulighed for at nyde restaurantens stemning og buzz, mens de næsten er afskærmet fra synet. Gæsterne spiser også fra fantastiske Hermès-porcelænssæt og Puiforcat-sølvtøj og drikker fra Saint-Louis krystalglas.


9 Baegyangsa -templet (S3E1) - munken Jeong Kwan

Som Jeong Kwan siger med sine egne ord, før kreditterne og temamusikken overhovedet ruller, “Jeg er ikke en kok. Jeg er en munk. ” Mens hun forbereder nogle af de fineste koreanske serverede på planeten, er Kwan ikke en kok. Hun driver ikke en restaurant. Hun laver bare mad. For sig selv. For hendes kloster. Og de mennesker, der klarer turen ud for at besøge hende.

Det kaldes tempelmad. Mad designet til at fjerne det statiske fra sind, krop og sjæl. Temple mad er naturlig, enkel, det er mad beregnet til at forbinde andre gennem en følelse af deling. Ligesom al mad skal, ifølge Kwan.


Diners råber om sæder ved siden af ​​kokken ved bordet

Bare spørg instruktør Sid Goldberg, der er kommet til Houston for at filme deres køkkenkompositioner.

"Lyser! Kamera! Kog og spis!" Han gøber de samme direktiver til nervøse kokke og ivrige middagsgæster i en trio af udvalgte restauranter i Houston, Brennan's, Quattro og Olivette.

Mens kokkene forklarer deres retter, og spiserne ooh og aah, besætningen på Ved kokkens bord, en ny tv-serie med 22 afsnit, der vil blive sendt nationalt på PBS, film i timevis for at fange syv underholdende minutter med lufttid.

I årenes løb er interessen for fantasy -madeventyr eksploderet. Mere end et godt måltid, madgrupper, også kaldet "foodies", ønsker intimitet med professionelle kokke og deres køkkener. Kloge restauratører har reageret ved at skabe siddepladser med insiderudsigt i det kaotiske, kreative kulinariske arbejdsområde, et gastronomisk ballade bag kulisserne, en interaktiv situation mellem kunder og deres kok.

Hurtigt ved at blive det mest eftertragtede sæde i toprestauranter i hele landet, er et sæde ved et koksbord det ultimative inden for mad som underholdning. Med udsigt til den indre verden af ​​et professionelt køkken inkorporerer kokkens bord spisende i miljøet af forberedelsesdynamik. Ved kokkens bord hævder at være den første og eneste tv -serie, der fejrer denne nye interaktion mellem kok og gæster.

"Vi er meget selektive," siger showets stjerne, Alex Boylan, der taler om de udvalgte restauranter. (Boylan udtalte sin sejr i CBS -serien Fantastisk løb 2 til at være den fuldendte vært på foodie -showet.) "Vi tjekker en bys finere restauranter og indsnævrer derefter udvælgelsesprocessen til, hvem der har kokkens borde."

Det krævede noget at gøre, men Brennan etablerede det første koksbord i Houston i midten af ​​80'erne.

"Vi ville have et bord i køkkenet, men sundhedsafdelingen havde indvendinger. Til sidst fandt vi ud af det ved at opføre en glasskillevæg," siger Brennans general krybbe og tidligere kok Carl Walker. Da et nyt køkken blev bygget, blev det konstrueret omkring det eksisterende koksbord, som har en tre-sidet udsigt over kokken Randy Evans 'verden.

Four Seasons Hotels Quattro kan prale af fem værelser, som kokken Tim Keating behandler som kokkeborde, selvom kun to har udsigt til køkkenet, et af dem er i det egentlige køkken, men fjernet fra madlavningslinjen nok til at tilfredsstille sundhedsafdelingen.

Ironisk nok udviklede bordet sig nærmest køkkenet, tidligere det mindst ønskelige sted i enhver restaurant, sig til kokkens bord på Olivette. Det er så tæt som du kan komme til det åbne køkken ved kok Jesse Llapitans redesignede arbejdsområde.

I det virkelige liv, når en kunde booker en aften ved kokkens bord, klemmer han eller hun sammen med kokken for at udvikle menuen, vælge vinen og invitere gæster.

Til showet, efter udvælgelsesmeddelelse, gjorde de tre kokke i Houston dobbelt pligt som værter for arrangementet og ekspertkogere, arbejdede deres magi, inviterede venner, planlagde menuer og udarbejdede et par hemmeligheder, der ville gøre deres shows mindeværdige.

Hvert show er filmet i tre segmenter - valg af ingredienser og samling, køkkenforberedelse og derefter det faktiske måltid. Hvert segment får 7 til 7 1/2 minutters lufttid. I det, der ikke ligefrem er reality -tv, forsøger besætningen at manøvrere situationer, men ofte er der overraskelser.

"Vi har haft en masse førstegrunde i Houston," siger Boylan om de arrangementer, som kokkene arrangerede.

Brennans kok Evans tog produktionsbesætningen ud til sine madkilder.

"Optagelsesteamet troede, at dagen ville være fire timer. Vi var derude i otte. De havde aldrig været ude på en gård for at høste fra markerne," siger Evans om eftermiddagen tilbragt i Santa Fe på Koplands Bee Farm. "De langhorn, de så undervejs, blæste deres sind."

På Koplands hentede besætningen frisk honningkage, der senere skulle fremstå som en smagsoplevelse på Evans 'salat af ristede rødbeder, julienned Granny Smith -æbler og mikrobladselleri drysset med lagret balsamico, sødt punkteret med et minuts terning af den nyligt høstede honningkage.

På Quattro, hvor optagelserne finder sted i La Cucina, et værelse med en væg med vinduer ind i køkkenet, beviser halvkontrolleret kaos nyheden. Midtvejs i måltidet springer gæsterne ud af deres sæder og skifter bordside, så alle har lige stor eksponering for køkkenet. Og Keating har inviteret kokken Robert Del Grande som middagsgæst. "Vi har aldrig haft en kok som gæst før," siger Boylan. "Det er så sejt."

Kokken Llapitan sender rystelser op og ned på diners rygsøjler. Produktionsteamet har eksperimenteret med showets format og har temaet aftenens "ydre rum", der filmede et segment af showet på NASA, hvor værten Boylan opdager astronautis. Middagsgæster inkluderer pensionerede astronauter Charlie Bolden og Frank Culbertson.

Olivette -kokken tager temaet et lille skridt videre. Inden servering af dessert tilføjer Llapitan sit eget præg uden for verden ved at parade de intetanende spisende gæster gennem køkkenet og ind i fryseren, hvor isborde, isstole og en isvæg, der minder om efterforskning af rummet.

I virkeligheden følger et dejligt tilpasset kursus ved et koksbord det andet, kokken træder ind i rummet for at diskutere hver ret, vine kan flyde, og maden vil forbløffe.

Men de aftener, der blev skabt til optagelserne, er konstrueret med mange stop og optagelser.

"OK, vi har den side af bordet, tag nu tallerkenerne af. Kokken, kom ud igen. Og bord - venstre side, denne gang reagerer," gøer direktøren.

Efter allerede at have spist fire retter fra mindst to vinkler, får gæsterne nu serveret en trio lammeforretter. Der er stadig foie gras br & ucircl & eacutee oven på kanel-rosin-fransk toast med cr & egraveme anglaise, pyntet med Marcona-mandler, fignesirup og figen-balsamico-kompott, som skal bruges.

Segmentet tager yderligere en og en halv time at gennemføre. Men ingen klager.

Dage senere bemærkede middagsgæst og kokkebords første timer Tammy Briggs, madpublikationskoordinator for Continental Airlines, "Maden var guddommelig. Jeg er stadig på sky ni."


7 Musa Dağdeviren - 8.5

Musa Dağdeviren betragtes som frelseren af ​​traditionel tyrkisk mad. Efter at have krydset sit hjemland nord, syd, øst og vest vendte Dağdeviren tilbage til Instanbul. I hovedstaden åbnede kokken Çiya Kebap og Çiya Sofrasi.

Dağdevirens liv er dedikeret til at bevare madlavningstraditioner, han observerede og deltog i over hele landet. Dağdevirens restaurant, der er hjemmehørende i Nizip, en sydtyrkisk by, giver ham en platform til at vise arbejdet, kærligheden og historiefortællingen, der går ud på at forberede tydeligt tyrkisk mad.


Travelle: Elegant Seasonal American Fine Dining på The Langham Hotel, Chicago, Illinois

Travelle ligger i det luksuriøse Langham Hotel i hjertet af Chicago og byder på fremragende sæsonbestemt amerikansk køkken med middelhavs- og global indflydelse i et elegant, moderne rum med udsigt over Chicago-floden og er en Fred Bollaci Enterprises Golden Palate Partner®, perfekt til en sund gourmet morgenmad, frokost eller aftensmad.

Få regioner i verden tilbyder det kulinariske omfang, der findes inden for sæsonbestemt amerikansk køkken. Fra øst til vest og fra sydvest til hjertet, er der ikke noget bedre sted at opleve kultur og mad end her, Chicago.

I hjertet af Travelle er et glaslukket displaykøkken, der fungerer som en kulinarisk scene. Familiebordet, der støder op til køkkenet, er tilgængeligt til interaktive middage, der er forstærket af kokken Tim Grahams personlige beretning om madlavning. Skærme på bordet er tilgængelige til udvalgte retter, såsom pistacierisotto.

For en anden slags udsigt, se mod syd. Du har et kasse -sæde lige over krydset mellem State Street og Wacker Drive og nedenfor Chicago -floden - en passage, der er lige så vigtig for byens sjæl i dag som for Fort Dearborn for mere end 200 år siden.

Efter at have tjent fire stjerner fra Chicago Tribune og en Michelin -stjerne, mens han kørte Chicago ’s TRU -restaurant, er Tim Graham en stigende stjerne i Amerikas kulinariske landskab. Hans lange periode med Lettuce Entertain You Enterprises (LEYE) og raffinerede kulinariske færdigheder har givet ham chancen for at arbejde med nogle af verdens bedste kokke.

Mens han studerede biokemi ved University of Missouri, arbejdede Graham som linekok på en lokal restaurant. Den tidlige kulinariske oplevelse viste sig at være et vendepunkt, da han skiftede hovedfag og tog eksamen i 2000 med en uddannelse i madvidenskab.

I begyndelsen af ​​2010 bad LEYE-grundlægger Rich Melman Graham om at gå sammen med den internationalt anerkendte franske kok Joho som chefkok i bistro-stil fransk restaurant Brasserie Jo. Senere samme år, da RJ og Jerrod Melman overtog Brasserie Jo -rummet for at give plads til et nyt fransk koncept, var Graham et instrumentalt medlem af det kulinariske team, der havde til hensigt at genindføre det franske køkken til en helt ny generation af spisende gæster - hvilket resulterede i Paris Club. Siden februar 2011 har Chicagoans og højt profilerede berømtheder fablet om Grahams tilgængelige franske mad, der tilbydes i afslappede, urbane omgivelser.

Kokken Graham nyder at dele sine nutidige fortolkninger af sæsonbetonet amerikansk køkken, med angivelse af, “ Med Travelle vil jeg have, at vores spisende gæster oplever en kulinarisk rejse, der fejrer de mange måder, hvorpå amerikansk billetpris kan påvirkes af de regionale nuancer i dette land. &# 8221

Gulerodssalat med ristet chilidressing og ristede solsikkekerner.

Ristede Nichols gårdroer med appelsinsegmenter, pistacienødder, ristede solsikkefrø og gedeost.

Skotsk laks med afkølet kartoffelporresuppe, tørrede majskerner, antikke korn salat med druer og barberet parmesan.

Ud over fremragende køkken er Travelle et perfekt sted at nyde en cocktail og nyde det bedste fra Chicago -stemning. Her ankommer den perfekte cocktail et sted med simpel afslapning, i godt selskab.

Tag en udsigt over byen, uden sidestykke. Træk en skammel op bag en af ​​de mere unikke barer, du finder i Chicago eller andre steder. Og nyd noget lokal underholdning. Lav en skål for nye venner eller genfortæl en historie med en gammel ven, der tog sine meget interessante, helt ukendte kolleger med. Ubehagelige stilheder lever ikke her.

Travelle features “Bones & amp Beers ” fra 17-19 hver dag: Når du er i Chicago, kan du spise og drikke som en Chicagoan og nyde det særlige "italienske oksekød" (knoglemarv) og to lokale håndværksøl til kun $ 10! Tilføj et godt vinkort (vidunderligt udvalg i glas og flaske), og du har et must på enhver Chicago -rejseplan!

Vi ses i Chicago, og fortæl venligst folkene på Travelle og The Langham, Chicago, at Fred Bollaci sendte dig!

Travelle Restaurant
330 N Wabash Ave.
Chicago, IL 60611
312.923.7705


Kokkene

Judith Barter

Field-McCormick-formand og kurator, Institut for Amerikansk Kunst

Judith Barter har været Field-McCormick-formand og kurator for amerikansk kunst på Art Institute siden 1992. Hun kuraterede udstillingen Kunst og appetit: Amerikansk maleri, kultur og køkken, et show, hun beskriver som "et kærlighedsarbejde, der kombinerer to lidenskaber - kunst og mad."

Før han kom til Art Institute, havde Barter stillinger som kurator for samlinger og associeret direktør ved Mead Art Museum ved Amherst College og som assisterende kurator for amerikansk kunst på Saint Louis Art Museum. Hun tog en BA i historie og kunsthistorie fra Indiana University og en MA i kunsthistorie og museumsstudier fra University of Illinois. Hendes ph.d. i historie er fra University of Massachusetts.

Som Field-McCormick-stol har Barter skrevet omfattende om Art Institute of Chicago's samling af amerikansk maleri, skulptur og dekorativ kunst. Hendes seneste publikationer omfatter essayet "The Great Confusion: Chicago and the Armory Show" til New York Historical Society's bog fra 2013 The Armory Show på 100 For Kith and Kin: American Folk Art ved Art Institute of Chicago, medforfatter med Monica Obniski Amerikansk impressionismes tidsalder og Amerikansk modernisme ved Art Institute of Chicago. Bytters nye udstillinger for Art Institute omfatter Apostles of Beauty: Arts and Crafts fra Storbritannien til Chicago Edward Hopper, co-organiseret med Museum of Fine Arts, Boston og National Gallery of Art Window on the West: Chicago and the Art of the American West og Mary Cassatt: Moderne kvinde. Barter har foredraget og udgivet om forskellige emner inden for amerikansk kunst, herunder trompe l'oeil, virksomhedskunstsamlinger, maleri og film og udstillingsplanlægning og har optrådt i PBS -dokumentarfilmene Edward Hopper og Mary Cassatt.

Byttehandel er et stiftende medlem og tidligere tillidsmand og programformand for Association of Art Museum Curators. Derudover har hun fungeret som adjungeret professor i kunsthistorie ved University of Chicago, gæsteforsker ved Smithsonian Institution og deltager i Attingham Park Summer School. Hun er læser og anmelder for adskillige tilskudsprogrammer og forlag og er uddannet fra Museum Management Institute hostet af University of California, Berkeley Extension og J. Paul Getty Trust. Hun har modtaget Art Institute of Chicago Formandspris, University of Massachusetts Chancellor's Award for Distinguished Scholarship, og blev i 2006 kåret til årets Chicagoan af Chicago Tribune.

Mens Barter har delt sin kuratoriske visdom gennem talrige udstillinger, foredrag, essays og dokumentarfilm, markerer hendes video og opskrift på Candle Salad hendes debut som online kok.

Bidrag til opskrifter

Karyn Calabrese

Karyn’s Raw Café, Karyn’s At Home, Karyn’s Cooked

Karyn Calabrese erklærer, at hun er "ikke speciel." Alligevel er det ubestrideligt, at hun har en særlig gave. Hun har lært at lytte til den viden, der er medfødt i sig selv og blive en førende holistisk healer og lærer.

Alene med to børn at opdrage købte hun sin første hvedegræsjuicer og åbnede et nyt liv med vækst og velstand med sin første forretning, der dyrkede og distribuerede hvedegræs. Således begyndte hendes livslange undersøgelse af mad-og krops indbyrdes forbundethed og den ultimative opnåelse af selvforsikring og indre fred. Karyn havde været vegetar i 12 år, men dette var blot et første skridt på vejen mod en fuldstændig rå mad. For at gøre denne hårde livsstil mere gennemførlig åbnede Karyn sin raw-food restaurant, Karyn's Fresh Corner, som blev en blomstrende succes.

Hun mener, at det ikke er nok bare at spise levende fødevarer, men at rense kroppen for de stærke, negative og livsnødvendige fødevarer, der stadig er i kroppen. I dag underviser Karyn i afgiftningskurser gennem året og har åbnet et holistisk terapicenter, Karyn's Inner Beauty Center.

Det er her, vi finder Karyn i dag-en 65-årig kvinde og "Raw Foodist of the Year", der lever det fulde, livlige liv, hun forestillede sig. Hun arbejder på en bog, der giver stemme til de positive oplevelser hos de mennesker, hun har hjulpet på deres egne rejser. Og det er det, der i modsætning til hvad hun erklærer, virkelig gør hende speciel. Hun har skabt et altomfattende miljø med mad, sundhed, vejledning og pleje. Som Karyn selv stiller spørgsmål ved slutningen af ​​hver dag: "Hvis du ikke tager dig af dette, den mest storslåede maskine, du nogensinde får udleveret, hvor skal du bo?"

Karyn Calabrese blev tildelt den første årlige Raw and Living Foods Golden Branch Award i 2002 for at introducere ideen om rå og levende fødevarer til det største antal mennesker i den almindelige offentlighed. Karyn er vist på Oprah Winfrey Show samt talrige nationale reklamer, trykte annoncer og på et albumcover.

Bidrag til opskrifter

Peter Coenen

Gage

Chef de cuisine Peter Coenen er uddannet i kulinarisk kunst fra Johnson og Wales University og har tidligere tjent som souschef på Ritz Carlton i St. Thomas, USVI, et AAA Five Diamond -resort og på Inn at Palmetto Bluff i Blufton, South Carolina, en Forbes femstjernet ejendom. Lige før han kom til Gage, arbejdede han som junior sous chef på Chicagos Michelin-stjerne BOKA restaurant.

Coenen voksede op på campus i Berkshire School, en privat kostskole i Berkshires, hvor begge hans forældre var lærere. Der bestod størstedelen af ​​hans måltider af mad i cafeteria-stil, men alligevel ville han se frem til hver lørdag aften, når hans far lavede bøf på grillen, serveret med kogte kartofler og endive. Dette ugentlige ritual antændte Coenens kærlighed til mad og motiverede ham til at udforske en karriere inden for kulinarisk kunst. Han begyndte at lave mad-og kiggede aldrig tilbage.

Uddannet i klassisk fransk madlavning på Pot Au Feu i Providence, Rhode Island, trivedes Coenen under grundlæggende ledelse af chefkok og mentor John Richardson. Mens han arbejdede under chefkokken Kirk Gilbert på Inn at Palmetto Bluff, opnåede Coenen respekt for en filosofi fra land til bord, mens han forberedte det sydlige køkken med moderne teknikker og plating.

Coenens kulinariske stil afspejler i dag virkelig hans livshistorie & mdash, som er præget med New England -rødder, klassisk fransk træning og et strejf af sydlig indflydelse. Inden han flyttede til Chicago, rejste han også gennem Frankrig, Tyskland, Italien, England og Spanien, hvilket åbnede ham for spektret af europæisk køkken. Disse rige, kumulative oplevelser inspirerer Coenens menuer dagligt på Gage.

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Franco Diaz

Coq d’Or

Diaz's passion for mad og kulinariske kunst blev antændt i en ung alder og har boet hos ham fra sine tidlige kulinariske studier på Kendall College, hvor han fik sin uddannelse i kulinarisk ledelse og gennem årene, mens han finpudsede sine færdigheder og dybde af viden . Han var senest involveret i lanceringen af ​​to St. Regis luksus ejendomme i Princeville, Hawaii og Bal Harbour, Florida. Under hans vejledning blev St. Regis Resort Bal Harbour navngivet som et AAA Five Diamond -hotel tre måneder efter åbningen. Før sin tid med St. Regis var Diaz banketkokken på Peninsula Hotel i Chicago. Mens han var der, blev han udvalgt til at udforske og perfektionere sit håndværk ved at deltage i et udvekslingskoksprogram på det Michelin-vurderede Victoria Young Frau Hotel i Schweiz.

Efter at have flyttet tilbage til de stater, hvor hans kulinariske rødder blev plantet, er Diaz fokuseret på at hente ingredienser af bedste kvalitet fra hele verden til at indarbejde i udviklingen af ​​nye menuer på Coq d’Or. "At blive budt velkommen i en så velkendt virksomhed inden for industrien og samfundet er en ære," sagde Diaz. Med sit erfarne talent og omfattende erfaring i den kulinariske verden er Diaz forpligtet til at levere god mad og fremragende service til gæsterne.

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Brian Duncan

Bakke 36

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Graham Elliot

Graham Elliot

Graham Elliot er en anmelderrost kok, restauratør og tv -personlighed, der også tilfældigvis er et af de mest anerkendte ansigter, der laver mad i Amerika i dag.

At vokse op til en Navy brat gav Graham mulighed for at rejse rundt i verden og alle 50 stater, hvilket udløste en intens interesse for mad og musik, hvilket førte til at han deltog i Johnson og Wales University. Graham modtog tre James Beard Award -nomineringer, konkurrerede om Iron Chef, blev kåret som en af Mad og vin magasinets "Bedste nye kokke" og blev den yngste fire-stjernede kok i USA og mdashall inden 30 år.

I 2012 blev Graham optaget i Chicago Chefs 'Hall of Fame, der blev kåret som "Årets kok", og så 19. september officielt udråbt til "Graham Elliot Day" i byen Chicago af borgmester Rahm Emanuel.

Udover at drive sine to restauranter, de to navngivne to Michelin- og mdashstarred Graham Elliot og den mere afslappede Graham Elliot Bistro, er Graham også dommer på Fox's Mesterkok samt kulinarisk direktør for Lollapalooza musikfestival.

Når han ikke krydser kloden på jagt efter gastronomisk inspiration, bor Graham i Chicago sammen med sin kone og forretningspartner, Allie, og hans tre børn, Mylo Ignatius, Conrad Matthias og Jedediah Lindsay.

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Paul Fehribach

Big Jones

Paul Fehribach er chefkok og medejer af Big Jones. Gennem hele sin karriere har Paul støttet land-til-bord og langsomme madbevægelser. "Jeg gør, hvad jeg gør, fordi jeg vil se ernæring, bæredygtighed og human behandling af husdyr blive standarden, som vi bedømmer mad og ikke for billige priser, industriel konsistens eller markedsføring af dollars. Vi kan alle spise bedre ved at behandle jorden og vores dyrevenner bedre. "

Paul var semifinalist for James Beard Foundation's "Best Chef: Great Lakes" -prisen i 2013.

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Foto © Galdones Photography

Erik Freeberg

Bar Toma

Erik Freeberg planlagde oprindeligt at blive den næste store general manager. Imidlertid, mens han studerede restaurantledelse ved Purdue University, blev denne plan ændret, efter at en klasse, der krævede praktisk restaurantoplevelse, fik ham i køkkenet og lagde grunden til hans nuværende status som en stigende kulinarisk stjerne.

Efter eksamen fra Purdue i 2005 ansøgte Freeberg og blev accepteret til CIAs toårige associerede program, som han begyndte i slutningen af ​​2006. Han fortsatte med at finpudse sine færdigheder og disciplin med en ekstern virksomhed på Wolfgang Pucks Postrio i Las Vegas. I 2008 blev Freeberg inviteret til at stå på scenen på Spiaggia, og kun timer inde på hans scene blev han ansat på stedet for at arbejde som garde krybbe i spisestuen. Freeberg fortsatte med at arbejde sig op ad linjen på Spiaggia og blev souschef, derefter indkøbschef i 2010.

Efter at have arbejdet under chefkok Sarah Grueneberg i tre år, blev Freeberg en del af åbningsteamet som kok di cucina på Tony Mantuanos seneste restaurant, Bar Toma, en italiensk kvarterbar og pizzeria i Chicagos Gold Coast. Bar Toma åbnede i november 2011, og under Freeberg har restauranten modtaget en tre-stjernet anmeldelse fra Chicago Tribune og blev kåret som en af ​​"Top 20 bedste nye restauranter i 2012" af Chicago magasin og et af landets "Bedste nye pizza -steder" af Mad og vin blad, blandt andre anerkendelser.

Freeberg fortsætter med at uddanne sig selv - ved at læse kogebøger, prøve nye opskrifter og altid finde nye kreative måder at gøre ingredienser til tallerkenens stjerne og mennesker glade.

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Christian Gaborit

Filini Bar og Restaurant

Efter at have tilbragt den tidlige del af sin karriere på anerkendte institutioner i både Frankrig og USA, bringer kokken Christian F. Gaborit mere end 50 års erfaring inden for gæstfrihed og madindustri til sin nuværende stilling på Radisson Blu Aqua Hotel i Chicago.

Som søn af en kok for det franske luftvåben udviklede Gaborit en passion for den kulinariske verden i en tidlig alder. Efter eksamen fra kulinarisk skole flyttede Gaborit til Paris for at arbejde for femstjernede luksushoteller som Hôtel de Crillon og Hôtel Lutetia. Så i 1963, i en tid før amerikanerne let kunne finde en god baguette eller St. André-ost i USA, flyttede Gaborit til Chicago for at åbne den første Maxim's de Paris, den verdenskendte franske restaurant, hvor han arbejdede i fem år som souschef. Restauranten blev hurtigt samlingsstedet for berømtheder og Chicagos elite Liza Minnelli, Rod Steiger, Woody Allen og Audrey Hepburn var blot nogle af de berømte navne, der spiste der. Exciting culinary opportunities took Gaborit around the world until 1986, when he returned to Chicago to open the Sofitel Chicago O'Hare. After 24 years at the Sofitel, he joined Radisson Blu Aqua Hotel's opening team in 2011.

In his current role, Gaborit oversees all of the culinary operations at the hotel, manages a kitchen staff, and creates menus that show off his creativity while maintaining approachability for guests. Under Gaborit's leadership, the Radisson Blu Aqua Hotel has hosted some of Chicago's most elite galas for Chicago's leading organizations. The sheer responsibility could be daunting to some, but Gaborit sees it as a positive aspect of what he does. "The diversity of tasks in my job is what I love," he says. "I get to create a range of dining experiences for guests under one roof."

Known for his innovative menus and sophisticated presentations, Gaborit utilizes only the highest-quality ingredients in his cooking. From weddings and cocktail parties to buffet dinners and corporate galas, Gaborit's attention to detail, experience, and reliability makes any event at Radisson Blu Aqua a pleasure.

Contributed Recipes

Photo © Jorge Gera Photography

Meg Galus

NoMI Kitchen

Meg Galus, the 2011 Chicago Rising Star, leads the celebrated NoMI Kitchen culinary team as executive pastry chef. Working closely with executive chef Ryan LaRoche, Galus uses her classic techniques combined with the innovative palate selections to enchant diners with the NoMI Kitchen dessert menu.

Galus starting her career in her parent’s dining room, creating a “local” restaurant complete with daily menus, freshly prepared cuisine, and a strict policy against “dining and dashing.” Destined to become a pastry chef, Galus receive a BFA in theater arts before graduating from the French Pastry School in Chicago in 2005. She then spent time at TRU, working through the ranks from cook to pastry chef in the span of two years. While there, she quickly gained notoriety most visibly with her chocolate bar dessert featured on The Best Thing I Ever Ate. In June 2010 she became executive pastry chef at the Sofitel Chicago Water Tower, where she managed pastry for banquets, catering services, room service, as well as the hotel’s modern French restaurant Café des Architectes.

Galus was recognized as a “Rising Star” by Starchefs in 2011 and named one of the “Top 10 Pastry Chefs” of 2012 by Tasting Table. She recently placed as a semi-finalist in Valrhona’s C3 International Dessert for Restaurants competition. In 2012 and 2013 Galus was selected as one of the 50 pastry chefs in the running for Food and Wine’s “Best New Pastry Chef” issue. In 2013, Mariano’s named her a “Chicago Tastemaker.” Nominated for a Jean Banchet Best Rising Pastry Chef Award in both 2009 and 2010, as well as Pastry Chef of the Year in 2011, she also placed third in the first Chicago Restaurant Pastry Competition and is featured in the Emmy-award winning documentary about the event. Her desserts have also been featured in numerous magazines and newspapers, including Today’s Chicago Woman, Chef’s Connection, Chicago Tribune, Chicago Sun Times, Chicago Home and Garden, Cocoaroma, Plade, og Dessert Professional.

Contributed Recipes

Photo © Galdones Photography

Jason Gorman

The Art Institute of Chicago

Regarded as a Midwestern and clean food advocate, chef Jason Gorman is executive chef of the historic and prestigious Art Institute of Chicago, managed by Bon Appétit Management Company (BAMCO).

Prior to joining the Art Institute of Chicago team, Gorman was executive chef of the award-winning Iron Horse Hotel in Milwaukee, ranked #10 in the nation on Conde Nast Traveler's 2011 Gold List and awarded AAA’s Four Diamond rating.

Gorman’s culinary acclaim rose while at Dream Dance Restaurant, also in Milwaukee, where he was nominated for “Best Chef Midwest” by the 2008 James Beard Foundation Awards. Under his leadership, Dream Dance was awarded AAA’s Four Diamond from 2004 to 2010 and the DIRONA (Distinguished Restaurants of North America) Award from 2004 to 2009. The restaurant also received multiple four-star ratings from local writers, often praising his creative cuisine that “put Wisconsin on the national culinary map.”

Gorman joined the Art Institute of Chicago in August 2012 on the recommendation of Tony Mantuano, chef/partner of the museum’s Terzo Piano. At the Art Institute of Chicago, Gorman follows BAMCO’s dedication to local, organic, and sustainable foods while acting as culinary director for the museum’s five food and beverage outlets and creating menus for galas, special events, and other activities.

Contributed Recipes

Tim Graham

Travelle

Having earned four stars from the Chicago Tribune and a Michelin star while running Chicago's TRU restaurant, Tim Graham is an acknowledged rising star in America's culinary landscape. His long tenure with Lettuce Entertain You Enterprises (LEYE) and refined culinary skill have given him the chance to work with some of the world's best chefs. At Travelle, chef Graham's contemporary Mediterranean cuisine takes diners on a journey that explores the region's renowned flavors-from the shores of southern France to the spice markets in Turkey.

While studying biochemistry at the University of Missouri, Graham worked as a line cook at a local restaurant. The early culinary experience proved to be a turning point as he switched majors and graduated in 2000 with a degree in food science. Chef Graham began his culinary career at Les Bourgeois in Rocheport, Missouri, a small French bistro, and further pursued his aspirations at the New England Culinary Institute in Burlington, Vermont. As fate would have it, the school's program presented Graham with the opportunity to travel to Chicago, where he completed a six-month internship at the fine-dining restaurant TRU. Following experiences in Milwaukee and on the West Coast, chef Graham returned to the Chicago restaurant in 2003.

Under the influence of TRU's great chefs, Graham refined his technique and mastered all nine work stations in the kitchen. Over the next four years, he steadily climbed TRU's ranks, holding the position of chef de cuisine before eventually being named executive chef of the Mobil Four Star and AAA Five Diamond restaurant. Under Graham's leadership, TRU received four-star reviews from the Chicago Tribune, Chicago Sun-Times, og Chicago Magazine, blandt andre.

In early 2010, LEYE founder Rich Melman asked Graham to join forces with internationally acclaimed French chef Joho as executive chef of the bistro-style French restaurant Brasserie Jo. Later that year, when RJ and Jerrod Melman took over the Brasserie Jo space to make room for a new French concept, Graham was an instrumental member of the culinary team that was intent on reintroducing French cuisine to a whole new generation of diners. Since February 2011, Chicagoans and high profile celebrities alike have raved about Graham's approachable French food offered in a casual, urban setting.

Chef Graham looks forward to sharing his contemporary interpretations of Mediterranean cuisine with the opening of Travelle, stating, "I've always been intrigued by the notion that Mediterranean cuisine can truly be inspired by the 21 distinct countries that border the sea. With Travelle, I want our diners to experience a culinary journey that offers exciting ports of calls."

Contributed Recipes

Billy Helmkamp

The Whistler

Contributed Recipes

Andrew Johnson

Balsan at the Waldorf Astoria Chicago

Born and raised in Valparaiso, Indiana, Andrew Johnson always knew that he would be a pastry chef. Maybe it was his simple love of desserts or the fact that he ran home from school every day to watch cooking segments. By the time he covered his mother’s kitchen in flour cranking out 1,000 Christmas cookies, Johnson knew that baking was his passion. Needless to say, all he wanted for Christmas that year was a Kitchen-Aid mixer.

About a year and a half into his coursework at Ball State, Johnson realized most of his time was being spent in the university’s library, feverishly reading about baking recipes, culinary influences, and new restaurant openings. He decided to pursue a culinary degree at the Illinois Institute of Art, and within his first few days there immediately felt as though he belonged.

In the years following culinary school, Johnson worked for local pastry kitchens around Chicago. The first significant role he landed was pastry chef at Trotter’s To Go&mdasha spinoff of the legendary Charlie Trotter’s&mdashwhich then led him to join the team at Charlie Trotter’s. He spent the following five years not only baking fresh breads and pastries for the award-winning restaurant but traveling the world cooking alongside Trotter himself. During his tenure with Trotter’s, Johnson was strongly influenced by prominent chefs such as James Beard Foundation nominee Michelle Gayer, who taught Johnson the art of “rustic elegance,” and Della Gossett, who had a strong focus on precision and technical elements.

In 2009, Johnson landed the opportunity to work at the Elysian Hotel (now Waldorf Astoria) as pastry sous chef, preparing fresh croissants, pastries, and desserts for the hotel’s Food and Beverage outlets, including RIA, the Elysian’s acclaimed two–Michelin star restaurant. In 2011, Johnson was promoted to executive pastry chef, an expanded role representing the property as a whole, meticulously working on lavish wedding cakes, desserts at offsite events, and other detailed projects.

In his free time, Johnson enjoys running along Lake Michigan, traveling the world, spending time with family and friends, and watching his favorite crime dramas. When asked which dessert is his favorite to prepare, Johnson replied with, “whatever new technique I’m learning at the moment!”

Contributed Recipes

Paul Kahan

Blackbird, Publican Quality Meats, avec, The Publican, Big Star

Executive chef/partner Paul Kahan has become the nationally recognizable face for Chicago chefs. Passionately seasonal, unconventionally creative, and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, the Publican, Big Star, and most recently Publican Quality Meats. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

A Chicagoan through and through, Kahan grew up around food. His father owned a delicatessen and a smokehouse, and “when I wanted to make a buck,” says Kahan. “I would help my dad take the fish out of the brine, hang them on the racks and wheel them into the smokehouse.” After a brief post-college stint as a computer scientist, Kahan took a job in the kitchen of Erwin Drechsler’s Metropolis, where Kahan realized his true calling. Over the course of 15 years at Metropolis and erwin, Kahan developed relationships with Midwestern farmers—leaving a permanent mark on his culinary outlook. He further honed his craft at Topolobampo under the tutelage of the award-winning chef Rick Bayless.

In 1999, shortly after Blackbird opened, Food and Wine placed Kahan on their “Best New Chefs” list, recognizing his highly individual approach to cooking. Despite accolades and adoration, Kahan’s biggest accomplishment remains his work as a mentor for young chefs. He works to foster empowerment, providing the resources necessary to grow both as a chef and person. Committed to charitable involvement, Kahan is an ardent supporter of the Alex’s Lemonade Stand Foundation for pediatric cancer research and Pilot Light, an organization dedicated to enhancing school children’s perception of food through hands-on education. Kahan is a devoted husband to his wife, Mary, an ardent music lover and bike aficionado.

Contributed Recipes

Douglas Katz

Fire food and drink

Douglas Katz is the owner and executive chef of fire food and drink, the proprietor of the Katz Club Diner, and chef/partner of Provenance, Provenance Café, and Catering by Provenance at the Cleveland Museum of Art.

Chef Katz is an advocate for a food system that is sustainable, healthful, and local. He serves as a “Chef Ambassador” for the Monterey Bay Aquarium’s Cooking for Solutions program, which promotes environmentally responsible fishing. In 2006 he was selected to attend Slow Food’s Terra Madre conference in Italy in which delegates from over 150 member nations share ideas for small-scale agriculture and sustainable food production.

Katz has served as president of Cleveland Independents, is a past board member of Positively Cleveland, and currently serves on the board of the Countryside Conservancy. He was named a “Champion of Sustainability” by Entrepreneurs for Sustainability.

Katz is a graduate of the Culinary Institute of America and holds a BS from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant, and worked at other acclaimed restaurants including the Little Nell in Aspen, Colorado, and Wildwood Restaurant in Portland, Oregon.

Contributed Recipes

Bill Kim

BellyQ, Urban Belly, Belly Shack

Chef Kim’s expansive culinary background spans a wide range of cuisines. After studying classic French cooking at Kendall College, Kim pursued opportunities to work alongside industry greats including Pierre Pollin at le Titi de Paris in Arlington Heights, Illinois, and Jean Banchet at Ciboulette in Atlanta. From there, Kim served as sous chef at notable kitchens throughout the country including the renowned four-star Charlie Trotter’s in Chicago. After several years on the East Coast, he was initially drawn back to Chicago to serve as chef de cuisine at Charlie Trotter’s before taking the helm of French-Asian Le Lan.

In 2008, Kim partnered with his wife and brother to open Urban Belly, a bustling communal-seating noodle and dumpling restaurant in Chicago’s Avondale neighborhood. One year later, Kim paid tribute to his Korean heritage and his wife’s Puerto Rican background by opening Belly Shack, a confluence of Asian and Latin flavors in Chicago’s Logan Square neighborhood.

In August of 2012, Kim opened bellyQ, an Asian barbeque concept on Chicago’s thriving Randolph Street, a project in partnership with Cornerstone Restaurant Group.

Contributed Recipes

Edward Kim

Ruxbin

Edward Kim, making his debut in his hometown Chicago, crafts a straightforward yet progressive menu drawn from his culinary influences of French technique, Asian heritage, and bicoastal gallivanting. He transforms fresh and, when possible, locally sourced produce into thoughtful, approachable dishes. Diners can expect American comfort punctuated with Kim's Chicago-born, Le Cordon Bleu-trained, Korean American palate.

Ed was born and raised in the northeast suburbs of Chicago. He attended New York University and graduated with a BA in political science, intending to become a lawyer. Instead he found his way into the culinary program at Le Cordon Bleu in Los Angeles and into the kitchen of Thomas Keller's Per Se. He spent several years honing his craft in places as far away as Seoul, Korea, and across the country from New York and Los Angeles, working every rung of the ladder from prep cook all the way to head chef.

Contributed Recipes

Michael Kornick

Chef Michael Kornick, founder and owner of the restaurant mk, is a nationally recognized leader in the culinary arts. Kornick works with the freshest seasonal ingredients and stays true to classical cooking techniques. It is his belief that ingredients should speak for themselves. Although known primarily for his accomplishments as a chef, Michael has developed into one of the country's leading restaurateurs. He is highly sought-after as an authority on restaurant management and customer service and is known as a generous mentor to those who have worked under him past and present.

In addition to his professional responsibilities, Michael is very active in the community. He has raised awareness and money annually for Share our Strength, the Chicago Food Depository, Healthy Schools Campaign, Steppenwolf Theater, Perspectives Charter School, Sweet Water Foundation, and many other worthy organizations. For the past eight years, Kornick has served as chef chair for Toque: An Evening With Chicago's Culinary Masters. The event raises money for Children's Oncology Services, Inc. and funds their Camp One Step at a Time, a camp for children with cancer.

Chef Kornick lives in Evanston, Illinois, with his wife and business partner, Lisa, and their children.

Contributed Recipes

Eden Laurin

The Violet Hour

As general manager of the James Beard–nominated Violet Hour, Eden Laurin has made a name for herself in Chicago’s craft cocktail scene. Laurin strives to push boundaries while remaining rooted in classic cocktail technique. When not at the Violet Hour, Laurin teaches an “Art of Mixology” class at Kendall College and offers cocktail consultations.

Contributed Recipes

Eric Mansavage

Farmhouse Chicago

Chef Eric Mansavage, a born-and-raised Wisconsin native, is taking his knowledge, technique, and passion for slow food and local, sustainable cooking back to the tavern to explore craftsmanship with a familiar, yet playful take on Midwest flavors. He has served as executive chef for Club Lucky and worked stints with Kimpton Hotel, South Water Kitchen, and West Town hangout Branch 27, always focusing on local, seasonal cuisine. Eric graduated from the University of Wisconsin, Stevens Point, and the Cooking and Hospitality Institute of Chicago. He spends his off time in his La-Z-Boy dining on turkey legs and watching bad 1980s pop videos.

Contributed Recipes

Tony and Cathy Mantuano

Terzo Piano, Spiaggia, Bar Toma

Most often recognized as one of the champions on season two of Bravo’s Top Chef Masters, chef Tony Mantuano is also internationally regarded as an influential culinary force.

Mantuano is the chef/partner at Spiaggia, the only four-star Italian restaurant in Chicago. Awarded the 2005 James Beard Foundation Award for “Best Chef: Midwest,” Mantuano worked in several Michelin-starred restaurants in Italy before opening Spiaggia in 1984 to critical acclaim. He has since gone on to win the Chicago Tribune’s highest culinary prize, “The Good Eating Award,” and was named a Food and Wine “Best New Chef” in 1986. His other ventures include Mangia Trattoria in his hometown of Kenosha, Wisconsin chef/partner at Chicago’s Bar Toma and Terzo Piano at the Modern Wing at the Art Institute of Chicago, and Lorenzo at the Redbury South Beach Hotel, which opens this fall in Miami.

Mantuano is a cookbook author, television personality, and has been covered in the media in outlets such as Nightline, The Today Show, New York Times, Wall Street Journal, det Chicago Tribune, Food and Wine, Wine Spectator, og God appetit, blandt andre. Chef Mantuano and Spiaggia held their one Michelin star in the 2011, 2012, and 2013 Chicago guides. Under Chef Mantuano’s leadership, his restaurants continue to mark the culinary map, highlighting unique Italian products and producers, often introducing them to US audiences for the first time.

Contributed Recipes

Cory Morris

Mercat a la Planxa

Chef Morris was born in Salt Lake City, Utah, and showed an interest in cooking from a very young age. Growing up, his earliest culinary memories were cooking dinner for his siblings so they could avoid store-bought, pre-packaged meals while his parents were busy working.

Morris began his culinary career in 2000 as an assistant to the chef at the fine-dining restaurant Mariposa in Park City, Utah. In 2004, Morris was appointed executive chef of Red Rock Grille and later as chef of the Club at Spanish Peak in Big Sky, Montana, where he created seasonal menus and utilized local, organic ingredients.

Morris eventually moved to Chicago, where he was named sous chef at Mercat a la Planxa when it opened in early 2008 under the direction of executive chef José Garces and chef de cuisine Michael Fiorello. Now chef de cuisine, Morris enjoys adding a modern spin to Catalan classics. Morris's approach to food is derived from his travels through Spain, France, and the United States, as well as from the industry luminaries he has worked alongside, including chefs Garces and Joyce Goldstein. He believes that food is meant not only for consumption but to excite the palate and create memories. In his spare time, Morris enjoys cycling and exploring different cultures through Chicago's diverse neighborhoods and their food.

Contributed Recipes

Carrie Nahabedian

NAHA and Brindille

Carrie Nahabedian started her career cooking in the Ritz Carlton dining room while still attending high school in the northern suburbs of Chicago. That path took her from the kitchens of the Ritz to Le Perroquet, Jovan, and Le Francais to LaTour at the Park Hyatt and ultimately to be an executive chef with the Four Seasons hotels in Santa Barbara and Los Angeles, as well as to experience cuisine, service, and dining around the world.

In 2000, Carrie returned home to her native Chicago and opened NAHA restaurant with her cousin Michael Nahabedian. While NAHA serves to highlight Carrie and Michael's shared Mediterranean heritage, in the spring of 2013 the duo teamed up again to open Brindille, an intimate space featuring “refined Parisian” fare located just up the street from NAHA in Chicago's bustling River North neighborhood.

Contributed Recipes

Megan Neubeck

Terzo klaver

On her second trip to Europe, just after graduating high school, Megan L. Neubeck understood that being at a restaurant was a dining experience one was meant to enjoy and that she was destined to be part of the food and restaurant industry. Originally from Flushing, Michigan, Neubeck and her family dined out frequently, which also planted a seed for her wanting to learn the way around a kitchen and cook for herself. Yet it wasn’t until after graduating from Albion College in May 2004 with a BS in biology that she followed the path to her current role as chef di cucina at Terzo Piano at the Art Institute of Chicago.

Upon graduating from college, Neubeck enrolled in a six-month program at the Culinary School of the Rockies in Boulder, Colorado (now Escoffier Boulder). She then returned to her hometown to work in the city’s most celebrated upscale restaurant, Fandangles, before her big move to Chicago in March 2006.

Neubeck first staged at the renowned four-star Spiaggia in January 2006 and was offered a job as a line cook when she moved to Chicago she first worked at Spiaggia Private Events, then on pastry, and lastly on the line at Spiaggia. Neubeck left the restaurant in fall 2007 to pursue her affinity for pastry as pastry assistant at BOKA under chef Elizabeth Dahl. When she heard her former mentor chef Tony Mantuano was opening a new restaurant, Terzo Piano, at the Art Institute’s Modern Wing, Neubeck joined the opening team as sous chef/pastry chef.

Neubeck is a rare find in the culinary world as she devotes an equal amount of time to her savory creations as to her sweet. One heralded dish and guest favorite, the Chocolate Semi-Freddo with Spanish Peanut Nougat Glacé and Salted Caramel, was on Time Out Chicago’s “100 Best Things We Ate” list in December 2009. After three dedicated years at Terzo, Neubeck was promoted to chef di cucina, a role in which she continues to showcase her passion for local, organic, and sustainable ingredients and products, complementing Terzo Piano’s mission.

Contributed Recipes

Clint Rogers

The Dawson

Clint Rogers hails from Texas, a state where everything is known for being bigger. It was there, at an Austin brewery, where Clint first acquired an appropriately sized fascination for all-things beverages.

Fast-forward the tape, and today Clint is a standout among the beverage professionals in Chicago's elite talent pool. Considered a veteran of the industry, a man who has worn many hats-from bartender to wine buyer and beverage director-he has ben a part of the teams at some of the city's most revered establishments including Graham Elliot, Nightwood, Henri, and the Gage. The Dawson now claims most of his time and attention-that is, when he's not serving up tasty cocktails at the GCM BBQ's Wirtz Beverage Illinois tent.

Contributed Recipes

Joseph Rose

Lockwood Restaurant & Bar

As executive chef for the Palmer House Hilton's fine-dining restaurant, Lockwood, as well as the Lockwood Bar, Potter's Lounge, and the hotel's in-room dining program, Joseph Rose brings to his job stellar credentials, impeccable technique, and a dedication to seasonality that is informed by his understanding of Midwest culture and local ingredients.

Rose joined the Palmer House Hilton in fall 2012, bringing to his new role a variety of experiences in the fine-dining arena. He began his career working with Starwood Hotels and Resorts before joining the team at Sixteen, where as chef de cuisine he helped the restaurant achieve a Michelin star. Rose then joined the Pump Room, Jean-Georges Vongerichten's restaurant in the Gold Coast, as both executive sous chef and chef de cuisine.

In his current role, Rose oversees all of the culinary operations for the hotel's food and beverage outlets, managing a kitchen staff of 20 and creating menus that show off his creativity while maintaining approachability for guests. "My food is straightforward and seasonal, with simple descriptions so people know what they are eating," Rose says. "Of course, given the space that we're in, there's still a focus on fine dining." In addition to Lockwood, Rose also creates menus for hotel's Lockwood Bar, where a French-inspired menu features his take on brasserie cuisine, and Potter's Lounge, where the seasonally inspired cocktail menu is complemented by Rose's interpretations of "bar bites."

Born in Southern California, Rose's family relocated to Elgin, Illinois, when he was young. A devotee of The Frugal Gourmet and Julia Child rather than cartoons as a kid, Rose went on to work in restaurants while in high school before earning his culinary degree at Elgin Community College. He currently lives in Oswego, Illinois, with his wife, Heather, and their daughter, Addison.

Contributed Recipes

Yves Roubaud

Shaw’s Crab House

Yves Roubaud, a native of Martigues, France, trained at the Culinary Institute of Provence as well as several French restaurants in the Mediterranean port city of Marseilles and in Cannes. He joined Lettuce Entertain You Enterprises (LEYE) in 1980, when he first served as sous chef at Ambria and manager of Un Grand Café.

Roubaud's Provence roots made him a natural to create seafood specialties for Shaw's Crab House when it opened its doors 15 years ago. Since that time, Roubaud has become a partner in LEYE and currently oversees all of the Shaw's properties in the Chicago area. Under his leadership, Shaw's Crab House has become one of the nation's best seafood restaurants.

When he's not creating seafood masterpieces for Shaw's, Roubaud relaxes by tending to his garden and serving as a referee for the American Youth Soccer Organization. Roubaud is married with two children.

Contributed Recipes

Marcus Samuelsson

Red Rooster Harlem, Ginny’s Super Club, American Table Café and Bar, Kitchen and Table, Norda

Chef Marcus Samuelsson is an internationally acclaimed chef who has thrilled the food scene with a blend of culture and artistic excellence. Marcus caught the attention of the culinary world at Aquavit, where during his tenure as executive chef, he received an impressive three-star rating from the New York Times, becoming the youngest person ever to receive such an accolade.

In addition to being a successful cookbook author, Marcus released his New York Times bestseller and James Beard–wining memoir,Ja, kok, in 2012 to rave reviews. He has been featured on a number of media platforms including Sent nat med Jimmy Fallon, Martha Stewart Show, Show i dag, Regis and Kelly, og Charlie Rose. He was the winner on Bravo’s Top Chef Masters Season Two as well as the second season of Hakkede All-Stars. Marcus also serves as a recurring judge for Hakket, one of Food Network’s highest-rated series with a following of over 20 million viewers a month, and is a judge on the second season of ABC’s Smagen, guiding a team of new culinary talent through a series of challenges.

In 2009, Marcus was honored as a guest chef at the White House under the Obama Administration, where he planned and executed the administration’s first state dinner
for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project. Marcus also had the honor of speaking at the 2011 Annual Meeting of the World Economic Forum in Davos, Switzerland, and at TEDxHarlem in 2012. In the fall of 2012, Marcus was named to the US State Department’s American Chef Corps, a group of chefs committed to Secretary State Hillary Rodham Clinton’s message of “smart power” diplomacy, which embraces utilizing food, hospitality, and the dining experience as ways to enhance how formal diplomacy is conducted, as well as cultivating cultural understanding and strengthening bilateral relationships through the shared experience of food.

His iconic restaurant Red Rooster Harlem celebrates the roots of American cuisine in
one of New York City’s liveliest and culturally rich neighborhoods. It has earned two stars from the New York Times and countless accolades for its food, style, and connection to the community. Named the "Best Neighborhood Joint" by Time Out New York, Red Rooster continues to engage Harlem with the opening of its downstairs supper club, Ginny’s. Marcus is also the chef behind Norda Grill in Gothenburg, Sweden American Table and the Kitchen and Table concept, all partnered with Clarion Hotels. Marcus is also a co-founder of FoodRepublic.com, a website for men who want to eat and drink well and live smart.

Contributed Recipes

Adam Seger

Mixologist, CCP

An alumnus of Michelin-starred restaurants Chez Julien in Strasbourg, TRU in Chicago, and the French Laundry in Napa Valley, certified culinary professional and advanced sommelier Adam Seger takes a chef's approach behind the bar, earning him the moniker “The Grant Achatz of Spirits.”

Called “Chicago's Godfather of Craft Cocktails” by Tiden er gået, Seger has helped to spread the reputation of the Windy City's cocktail culture to the international stage, creating cocktails for the W Singapore, Eric Ripert's Cayman Cookout, the Russian Cocktail Club in Moscow, and closer to home the 84th Academy Awards Governor's Ball, Oprah's celebration for her 25th season finale, and the Reelz Channel's monthly “iPic Now” cocktail segment shown coast-to-coast on the big screen at iPic Theatres.

His creations can be found around the world and include HUM Spirit Rare Botanical Bitters Company's “Truffe Amere,” “Egyptian Lemon Syrup,” and “Magnolia Shrubbery” as well as BALSAM, the world's first “Spirit of Vermouth” that he produces with master tea blender Rodrick Markus and master distiller Barry Young.

Contributed Recipes

Mark Steuer

Carriage House

Chef Mark Steuer grew up helping his mother and grandmother in the kitchen, as large gatherings were an important part of his family's traditions. A move to John's Island, South Carolina, introduced Steuer to Lowcountry cuisine, which he grew to love. The coast, sea islands, and marshlands of the area are rich with a unique assortment of ingredients, and the history of the region has established a food culture that is unique in the American South. For Steuer, shrimping, crabbing, and fishing were emblematic of Lowcountry heritage and an integral part of his early culinary experiences. The Carriage House is his homage to this alluring corner of the South, and his small plates allow guests to try a little of everything.

Steuer began his work in the restaurant industry at the James Island restaurant Brett's, owned by renowned Charleston restaurateur Brett McKee. The working environment at the popular eatery piqued his interest in a culinary career, and he continued to educate himself by working at La Chardonnay in Madison while studying at the University of Wisconsin. His big break came when a chef missed his shift and Steuer stepped in, impressing the staff with his organizational skills and fundamental technique.

Steuer worked his way up to sous chef at La Chardonnay before leaving for Chicago to work with James Beard award-winning chef Mindy Segal at Hot Chocolate. This move was a true catalyst for his career, as under Segal's guidance he developed his palate and his expertise in sourcing ingredients. After he rose through the ranks from line cook to executive chef, he earned the restaurant three stars from the Chicago Tribune and numerous accolades from the city's culinary community. He has also worked as a chef consultant for Rootstock and as executive sous chef at the Gage.

Since opening in September 2012, Carriage House has earned a place on Esquire's "Best New Restaurants 2013" list, has been rated four out of five stars by Time Out Chicago, and has earned three out of four stars in the Chicago Tribune. Steuer is currently also the executive chef at the Bedford, which was rated three out of four stars by the Chicago Tribune and has been featured in the Chicago Sun-Times, Details.com, Oprah.com, and Playboy.com.

Contributed Recipes

Heather Terhune

Sable Kitchen and Bar

For executive chef Heather Terhune, Sable Kitchen and Bar presents a thrilling opportunity to continually push her ingredient-driven food philosophy in new directions. Focused on New American social plates, Terhune elevates classic dishes with contemporary flavors, building upon a decade of experience perfecting American comfort food at Chicago's beloved Loop mainstay Atwood Café.

A recent contestant on Bravo's Top Chef Texas, Terhune made it to the top ten in the competition, demonstrating her talent, passion, and determination week after week. But before the lights, cameras, and Sweet Corn Créme Brulée (one of Sable's signature menu items), Terhune grew up in picturesque St. Albans, Vermont, and first discovered her passion for cooking while canning vegetables and making preserves under the watchful eyes of her mother and grandmother. Terhune's family knew something was up when she asked for artichokes and spare ribs as a fourth birthday present. The procurement and preparation of sustenance has been on her mind ever since. The Terhunes later moved to Missouri, and Heather graduated from the University of Missouri (Columbia) with a BS in agriculture and hotel/restaurant management and from the New England Culinary Institute in 1995.

Terhune began honing her craft as a professional chef in the Willard Room at Washington, DC's venerable Willard Hotel. Other posts in DC included the Watergate Hotel's famed Jean Louis restaurant, where she worked under Michelin three-star recipient Jean Louis Palladin until his retirement. Terhune then moved to Durham, North Carolina, to work at Pops Trattoria as executive sous chef and pastry chef. She later helped open Mossant Bistro (now South Water Kitchen) and, at age 28, was promoted to executive chef at Atwood Café.

A fan of the "eat local" movement, Terhune has found a way to incorporate Midwestern ingredients into Sable's menu by having many of its supplies delivered by Rink Davee of Green & Green, who helps Terhune to connect with roughly 20 area farmers. Terhune is a major supporter of sustainable and organic agriculture, including Chicago's own Green City Market.

Terhune lives in Chicago's Lincoln Square neighborhood and spends her time outside the kitchen exploring her vibrant city, its lakefront, and culinary scene.

Contributed Recipes

Lee Wolen

The Lobby at the Peninsula Chicago

Lee Wolen joined the Lobby at the Peninsula Chicago as chef de cuisine in May 2012. Chef Wolen came to the Peninsula from Eleven Madison Park in New York, a three-Michelin-star restaurant, where he held the position of sous chef for three years. While Wolen was at Eleven Madison Park, the restaurant achieved New York Times coveted four stars and earned its Michelin stars and a top-ten ranking in San Pellegrino’s World’s 50 Best Restaurants.

Since the Wolen’s new dinner menu for the Lobby debuted in the autumn of 2012, the dining critics have taken notice. Time Out Chicago awarded the Lobby a perfect five-star rating, the first in the eight years since food Editor David Tamarkin joined the publication. Under Chef Wolen’s direction, the Lobby has also earned a coveted four-star review from Chicago magazine and three stars from Phil Vettel of Chicago Tribune. Wolen was named “Breakout Chef of the Year” by Time Out Chicago and was nominated by Food and Wine as a candidate for “People’s Best New Chef, Great Lakes Region.” “The Peninsula Chicago and the city have developed a strong culinary status, and we believe Lee’s creativity continues to further enhance this reputation,” notes the Peninsula Chicago’s general manager and regional vice president Maria Razumich-Zec.

Wolen, age 31, was born and raised in Cleveland, Ohio. He attended a vocational culinary school during high school and quickly decided this would be his career. He worked as sous chef in Chicago at Moto and at Butter in 2005 and spent time at Le Manoir aux Quat’Saisons and the famed El Bulli. It was his dream to return to Chicago.


Travelle

Located on the hotel's second floor, Travelle features a contemporary interpretation of Seasonal American cuisine. Drawing inspiration from the country’s rich culinary history, the kitchen takes guests on a culinary journey that includes ingredients from the finest farms, ranches and orchards in the nation. We combine the region’s most unique flavors to deliver an intriguing dining experience.

Travelle features interiors created by renowned designer David Rockwell, showcasing the pure lines of Mies van der Rohe's modern architecture. The wood and metal finishes pay tribute to the architect's industrial-age aesthetic, while a central digital art installation and floor-to-ceiling windows convey a contemporary elegance.

Occupying a corner of the building, Travelle's window-framed bar is ideal for pre-dinner drinks or late-night cocktails. While its leather-upholstered seating and ebony accents suggest old-world charm, the richly patterned stone floor and distinctive spun-brass pendant ceiling present cutting-edge design.

Beyond the bronze-enhanced glass entrance, Travelle's Wine Room offers a tasting table and also can serve as an intimate semi-private dining room. The contemporary main dining area features a chef's table and seating for up to 125 guests as well as a glass-enclosed show kitchen, allowing guests to enjoy a culinary performance.

Indulge in to-go seasonal food and beverage items such as small plates, desserts, cocktails, wine and more. Guests may take Travelle To-Go’s fresh fare to their destination of choice—the comfort of home or a tranquil park for a picnic. Pre-orders are strongly suggested to reserve a pick-up time.


Firedoor

Award-winning chef Lennox Hastie takes traditional BBQ and open-flame cooking to the extreme at his rustic Surry Hills restaurant, Firedoor. Taming hot coals to create striking dishes of vegetables, seafood and meat, the restaurant is a dining experience that comes with entertainment. Guests have a clear view of the open kitchen and can watch the masters at work among the 900C flames.

The $140-per-person five-course menu changes daily depending on the seasonal ingredients available, and only the highest quality produce making the cut – Firedoor works with farmers and small-scale producers to grow bespoke vegetables, rare ingredients, and aged meat for the restaurant.

Hastie honed his skills in Michelin Star restaurants across France, Spain and the UK before returning to Australia where he is critically acclaimed. Since opening Firedoor in 2017, Hastie published his debut book, Finding Fire, which features 80 of his best recipes. Hastie also features in an episode of the latest Chef’s Table: BBQ series on Netflix.

Check out Firedoor on Instagram for the Sydney restaurant’s daily top menu selections.


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