A look back at Summer 2013

Like many of you, we find ourselves deep in September wondering what happened to summer. It was wonderful, wasn’t it? At many of our locations, it was unseasonably pleasant and lovely for dining outside. We also had a terrific evening we wanted to revisit at the Culinary Vegetable Institute, which has become a favorite place for us all to visit, especially in summer.

All 10 of our executive chefs were on hand at the Culinary Vegetable Institute in July for a fundraiser for Veggie U, which provides culinary and food nutrition education for youth. We receive much of our produce from The Chef’s Garden, which specializes in heirloom varieties of fresh produce; it’s affiliated with CVI.

Cooking within arm’s reach of where the produce was grown is a joy for a chef. CVI is an inspiring place, and our chefs whipped up some dishes that we’re incredibly proud to share with you here. The next time you’re planning a private event, remember, our chefs can create something like this for you.

Chef Geoff Kelty of Columbus created this dish for CVI: Romanesco Cauliflower Puree with the Gruyere Cheese Gougeres with Fried Salsify Chips and Micro Chervil served with a Strawberry and Rhubarb Sangria.

Chef Geoff Kelty of Columbus created this dish for CVI: Romanesco Cauliflower Puree with the Gruyere Cheese Gougeres with Fried Salsify Chips and Micro Chervil served with a Strawberry and Rhubarb Sangria.

Chef Bryan Hopping of Cincinnati prepared this dish of cucumber, hibiscus, miso, pomegranate and micro wasabi for the CVI event.

Chef Bryan Hopping of Cincinnati prepared this dish of cucumber, hibiscus, miso, pomegranate and micro wasabi for the CVI event.

Chef Paul Miranda of our Warrenville, IL location prepared this dish for CVI. The base was a sesame lime edamame hummus, marinated beets, curry pickled baby daikon radish, frisse and micro mizuna, finished with an apple ponzu and sriracha peas.

Chef Paul Miranda of our Warrenville, IL location prepared this dish for CVI. The base was a sesame lime edamame hummus, marinated beets, curry pickled baby daikon radish, frisse and micro mizuna, finished with an apple ponzu and sriracha peas.

Chef Matt Nolot of our Fort Wayne, IN, location created this dish for CVI. It is a Smoked Tomato and Corn Bread Panzanella. It was garnished with a Basil Puree, Smoked Olives, Firesteak Mustard Greens, Mustard Blooms, Onion Blooms, Basil Blooms, Red Ruffled Mustard greens and Dressed with a Burrata Foam.

Chef Matt Nolot of our Fort Wayne, IN, location created this dish for CVI. It is a Smoked Tomato and Corn Bread Panzanella. It was garnished with a Basil Puree, Smoked Olives, Firesteak Mustard Greens, Mustard Blooms, Onion Blooms, Basil Blooms, Red Ruffled Mustard greens and Dressed with a Burrata Foam.

Mediterranean Heirloom Salad by Chef Eric Spiczka of our Lincolnshire, IL, location.

Mediterranean Heirloom Salad by Chef Aric Spiczka of our Lincolnshire, IL, location.

Chef Aric provided a recipe for his, which we’re listing below. The portions are sized for a crowd, so size down for a smaller group.

Mediterranean Heirloom Carrot Salad

4 Pound Heirloom Carrots

1 Cup Olive Oil
¼ tsp. Cayenne Pepper
1 tsp. Coriander
3 tsp. Cumin
1 tsp. Paprika
3 TBL Honey
2 TBL Fresh Lemon Juice
2 Preserved Lemons (diced fine rind only)
½ Cup Micro Parsley

Precook carrots for 4 to 5 minutes based on size. When the carrots are finished cooking, shocked them in an ice bath. Drain carrots well. Whisk other ingredients together and add to drained carrots.

Chef Anthony Lusiak of our Louisville location created a chilled English pea soup with leeks, onions, English peas, celery, fresh sugar snap peas, mint and sorrel. It featured a bacon fat crouton, whipped creme fraiche and shaved raw dragon carrots.  The garnish is micro ribbon sorrel, micro mint and fresh flower petals and dehydrated carrot powder.

Chef Anthony Lusiak of our Louisville location created a chilled English pea soup with leeks, onions, English peas, celery, fresh sugar snap peas, mint and sorrel. It featured a bacon fat crouton, whipped creme fraiche and shaved raw dragon carrots. The garnish is micro ribbon sorrel, micro mint and fresh flower petals and dehydrated carrot powder.

Chef Dan Tucker of our Burr Ridge, IL, location created  this dish with sweet corn and coconut panna cotta, lemon-lime basil, toasted baby coconut, popcorn shoots.

Chef Dan Tucker of our Burr Ridge, IL, location created this dish with sweet corn and coconut panna cotta, lemon-lime basil, toasted baby coconut, popcorn shoots.

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About editor

An upscale restaurant group with locations in Illinois, Indiana, Kentucky, Michigan and Ohio.
This entry was posted in Bloomfield Hills, Burr Ridge, charity, Chicago, Cincinnati, Columbus, Culinary Vegetable Institute, Detroit, dinner, Fort Wayne, Indianapolis, Lincolnshire, Warrenville. Bookmark the permalink.

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