So, its been a few weeks since I have posted a new entry, I am still alive and doing great. I recently had a stage(unpaid day of work) at the Palace downtown and I have one lined up for this friday at another great restaurant downtown. Meanwhile I have been calling a lot of people from the Research Chefs Association(RCA) trying to find an internship/co-op for the spring qtr. I have had some luck getting names of companies that are accepting internships and such and my instructor at school this past week even set me up with a company down in Florida and I talked to the research chef last night for forty five minutes and it seems like a great fit, the company is growing and they need a bright culinary mind like myself.
Also I went and visited my sister, brother in law and nephew up in Brooklyn over the mlk holiday, what a great time had by all. I enjoyed spending so much time with family, and my nephew is getting huge, and he eats everything. I know when I was 19 months I probably wasn't eating a fourth of the foods he is. While visiting, we all got the chance to go to eatly by mario batali, what a great concept. We were all amazed by the space, so many different Italian restaurants and plus meat counter, fish section, pasta section, gelato section, dessert section. It is a spot for everybody to check out, I can not do justice just writing about it.
Sunday, January 23, 2011
Tuesday, January 4, 2011
Vie Restaurant- 1 Michelin Star
So I was asked by my fellow co-workers Anistar and HeeJu to go to dinner with them before I left Chicago. I agreed and they selected the restaurant Vie (http://www.vierestaurant.com/) The restaurant is described as seasonal, contemporary American cuisine. The chef is Paul Virant, he has worked at such Chicago restaurants as Charlie Trotters, Black Bird, Everest.
The restaurant is in Western Springs, IL so we took the bus down to union station and then took the Metra to Western Springs. A note about the restaurant, Mondays are half off bottles of wine.
We decided to get the eight course tasting menu.
Amuse-wood-grilled laughing bird shrimp, dill vinaigrette, hard cooked egg.
first-Pan roasted diver sea scallops, caramelized salsify, thyme, royal trumpet mushrooms, preserved lemon butter.
Second- House smoked and seared black cod, spanish olived oil potato puree, grilled fennel and pickled snow peas.
Third- Caveny farm "American buff" goose pate, perigold truffle, semolina bread, pear butter, goose cracklings, swiss chard.
Fourth- Crispy anson mills rice flour gnocchi, creamy celery root, pea shoots, perigold truffle.
Fifth-Butter roasted turbot, crispy bone marrow dumpling, roasted parsnips, baby leeks, baby leeks, bordelaise sauce.
Sixth- Mint creek farm goat bolognese: slow cooked goat and house made sausage, cavatelli, perserved tomato sauce, hend of the woods mushrooms, kale, prairie fruits farm kaskaskia.
Seventh- Wood grilled dry aged ribeye and braised burgundy snails, fried vie toast, wilted spinach, garlic and parsley butter, candied hillside orchard chestnuts.
Eighth- prairie fruits farm "Little bloom on the prairie", cranberry jam, cornmeal crackers.
Sorbet- Lemon lavender sorbet
To finish- Moist chestnut cake, dark chocolate mousse, coffee caramel, chestnut sable cookie, chocolate coffee ice cream sandwich.
Wow where to begin, our server was great made great recommendations for wines. The restaurant really took care of us also, we got a glass of Champagne when we sat down on the house. After the dinner we met chef Paul and everybody from the kitchen when we took a tour and even got a nice little parting gift from the sous chef. The owner then gave us cocktails at the bar and beers to take on the train ride home.
The food was great, the only thing we agreed on was the snails were sweet with the ribeye and it brought the dish down a little. The fish was cooked perfectly with every dish. I can see why they got a star.
The restaurant is in Western Springs, IL so we took the bus down to union station and then took the Metra to Western Springs. A note about the restaurant, Mondays are half off bottles of wine.
We decided to get the eight course tasting menu.
Amuse-wood-grilled laughing bird shrimp, dill vinaigrette, hard cooked egg.
first-Pan roasted diver sea scallops, caramelized salsify, thyme, royal trumpet mushrooms, preserved lemon butter.
Second- House smoked and seared black cod, spanish olived oil potato puree, grilled fennel and pickled snow peas.
Third- Caveny farm "American buff" goose pate, perigold truffle, semolina bread, pear butter, goose cracklings, swiss chard.
Fourth- Crispy anson mills rice flour gnocchi, creamy celery root, pea shoots, perigold truffle.
Fifth-Butter roasted turbot, crispy bone marrow dumpling, roasted parsnips, baby leeks, baby leeks, bordelaise sauce.
Sixth- Mint creek farm goat bolognese: slow cooked goat and house made sausage, cavatelli, perserved tomato sauce, hend of the woods mushrooms, kale, prairie fruits farm kaskaskia.
Seventh- Wood grilled dry aged ribeye and braised burgundy snails, fried vie toast, wilted spinach, garlic and parsley butter, candied hillside orchard chestnuts.
Eighth- prairie fruits farm "Little bloom on the prairie", cranberry jam, cornmeal crackers.
Sorbet- Lemon lavender sorbet
To finish- Moist chestnut cake, dark chocolate mousse, coffee caramel, chestnut sable cookie, chocolate coffee ice cream sandwich.
Wow where to begin, our server was great made great recommendations for wines. The restaurant really took care of us also, we got a glass of Champagne when we sat down on the house. After the dinner we met chef Paul and everybody from the kitchen when we took a tour and even got a nice little parting gift from the sous chef. The owner then gave us cocktails at the bar and beers to take on the train ride home.
The food was great, the only thing we agreed on was the snails were sweet with the ribeye and it brought the dish down a little. The fish was cooked perfectly with every dish. I can see why they got a star.
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