We taught four micro-workshops at EL ideas in Chicago. These were open to the public. We then collaborated on a dinner which borrowed ideas and evolutions from the workshops. The dinner was as follows:
– Kohlrabi, trout roe / cauliflower / berbere
– Squid, citron / cucumber / buttermilk
– Ribeye, comte cheese / bean sprout / smoked beef fat
– Parrot fish, wakame / cranberry bean / blue oyster / smoke
– Bass, snail / rice cake / saffron / black rouille
– Corzetti, blood sausage bolognese / ricotta
– Squab, scallop / napa cabbage / broth / radish
– Muenster, celeriac / walnut / pear / ash / chicory
– Elk, kuri squash kimchi / duck liver / dijon
– Ham and cheese, fonduta / biscuit / bellota / truffle
– Buttermilk, blood orange / lemongrass / quinine
– Apple dumpling, brown butter / pink ladies
– Bourbon hot chocolate, black and white chocolate chip cookies
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