Special

bone a chicken. make a sausage out of the leg,  some country ham, and ras el hanout. roll in chicken and meat glue. Sous Vide.

Crisp that skin and baste with foaming brown butter. throw herbs in for vip move.

Slice and take a crappy photo

Plate
chicken stuffed chicken
hummus
chickpeas
shaved carrot
shaved zucchini
cilantro
harissa oil
salted sesame brittle
preserved lemon vin

Going back in time

In 2002 I worked for Lidia Bastianich in Pittsburgh. I was very green and learned a lot about both technique and flavor. I remember getting my mind blown by a pork dish. Grilled Chop, Rainbow Chard, Turnips, Grilled Peach, and Balsamic.
Last year at the Publican in Chicago I had a dish of grilled nectarines with burrata and saba. It was the best thing I ate that day (we went to 4 different restaurants) Here is my rip off version.

Roasted Peaches
Burrata
Grilled Onion Vinaigrette
Arugula
Smoked Marcona Almonds
Bliss Vinegar

Cocktails

Ramos Gin Fizz Marshmallow

French 75

Absenthe Sour

We have a cocktail dinner in mid july. North Shore Distillery. I don't drink cocktails or spirits for pleasure. It is just too much alcohol for my palate to take. I can't really enjoy it after the first two sips. This is a kind of solution. I didn't think of the ideas. Most of them stemmed from the Adria brothers, Roca brothers, Eben Feedman, and many others. I've used their ideas, ratios, and though processes to start doing something different here in Milwaukee. The casino just launched a molecular monday. I think that is exciting to see. From what I understand, their go to tricks are "Caviar" and vacuum infused garnishes. We've done that and will develop the sphere a little more, but as of tonight I'm more interested in different textures. I hope to come up with two or three more ideas before the dinner.

Photo Shoot

Grilled Shrimp

Spiced Watermelon

Compressed Watermelon

Pickled Rind

Local Radish

Thai Basil

Verjus Vinaigrette

Arugula

Togarashi

Slow Roasted Brisket
Smoked Bourbon BBQ
White Bean Puree
"3 Bean Salad"
Chickpeas
White Beans
French Beans
Cherry Tomato
Parsley
Pickled Lemon Rind


This will be out in a magazine in August. Knowing that I wanted to do a take on BBQ and Picnic style things. I don't really do the picnic thing if you couldn't tell...

Donated Snacks

Fresh chickpea Hummus
Dried olive
Radish
Salted Sesame Brittle
Pickled Lemon Rind
House made Pita

Seared Shrimp
Morel Confit
Pea Puree
Upland Cress
Brown Butter Powder

BBQ Pork Belly
Cornbread Puree
Pickled Watermelon Rind

5 spice sweetbreads
chili mustard

Lamb Meatballs
House Smoked Jowl
Harissa Tomato Gravy
Pickled Fennel

"Mojito"
One Bite

These were for the tweet your guts out gang at Distil.

sometimes a good thing can flip your world upside down

Teaching

Most young cooks in this city don't know how to cook organ meat. There is a good reason, people don't buy it. There is nothing to be scared of. When cooked properly, you will love them. Sweetbreads is the gateway offal. Think best Chicken nugget ever.
Here we prep 3 different ways...
1 Blanch and peel membrane, cut, skewer with licorice stick, fry ( 1st ate this idea in 2008 @ JG)
2 Blanch and peel, Braise in fennel stalk, garlic, white wine
3 Bring to a simmer in milk, cool, saute (learned from GT @ Boka 2009)

Here are the finished dishes. They were put together using random prep... Freestyle

1 Licorice skewered Sweetbreads
apple confit with chamomile glaze
raw apple
pickled lemon rind
upland cress
chamomile powder

2 Braised and glazed sweetbreads
melted fennel
rhubarb jam
semi candied rhubarb
radish
fennel pollen

3 Milk poached and saute
roasted oyster mushrooms
wilted ramp greens
currents
pickled ramps
chives
black garlic mustard