During Chicago Gourmet, a special event was held. The Grand Cru offered guests high end wine and spirits. The highlight of the event was the dishes served by award winning chefs. This year, the Grand Cru paired Chicago Michelin Star chefs with internationally recognized Delice Network chefs. The chefs served a pair of dishes that complimented each other's styles.
Pictured in the slideshow are some of my personal favorites from the Grand Cru tasting. Here is a list of my favorites from Saturday, September 28.
Executive Chef Takashi Yagihashi of Takashi - Lightly smoked crudo of salmon with homemade tofu, picked lotus root and soy ginger sauce.
Executive Chef Tony Mantuano of Spiaggia - La Pelota, Catalan meatball, cabbage, ginger
Executive Chef Lionel Rigolet of Comme chez Soi, Brussels - Oyster, Royal Belgium Caviar, Sour Cream, Spinach, Vodka Espuma, Belgium Chocolate dessert
Executive Chef Andrew Zimmerman of Sepia - Smoked Ivory Char, apples, dill, buttermilk, pumpernickel and caviar.
Executive Chef Varlos Gaytan of Mexique, Lamb belly, corn masa, gnocchi.
Executive Chef Graham Elliot of graham elliot - Foie gras torchon, black mission figs, sea salted shortbread, Iranian pistachio crumble