I’m so fortunate. Last Saturday I was The Guest Chef for the Day at Charlie Trotter’s Restaurant in Chicago – a unique opportunity to participate in the creation of Charlie’s world class cuisine. The weekend before, the restaurant celebrated its 21st anniversary. This prestigious restaurant is dedicated to excellence in the culinary arts and I was absolutely delighted to have the opportunity to be a part of the team for the day.
I arrived at 2 PM. The plan was to work in his innovative and progressive kitchen until 9 PM then change out of my chef’s whites and join my family and friends in the dining room for dinner.
The Family Meal: The staff and I enjoyed this delicious fish stew, paprika potatoes, fresh Illinois corn and salad before the shift.
Ready to get cooking, but wait, I am first offered a glass of Champagne…they’re spoiling me! Pierre Peters Brut Blanc de Blancs, Grand Cru
I’m hoping I can give you a sense of the experience by sharing photographs of the kitchen and some of the finished plates.
The Busy, Dedicated Staff
Garde Manger: the station where cold dishes are prepared.
Chilled Snow Lake Trout with Smoked Salmon Roe
Sorrel & California Crayfish
Pickled Baby Radish with Chives
Charlie Trotter is clearly passionate about vegetables.
Charlie Trotter is clearly passionate about vegetables.
Building the Dish:
Michigan Heirloom Tomatoes with Fava Beans
Basil Seeds & Chervil
Italian Summer Truffle 🙂
Ossau Iraty with TruffleOssau Iraty cheese from the French Pyrenées is aged for a minimum of ninety days; its fragrance is reminiscent of toasted hazelnuts, and it tastes of the sweet, buttery flavors from superior sheep’s milk.
Braised Short Ribs are Grilled…
Plated…
Served:
Forty Eight Hour Braised Short Rib
with Chive Blossoms & Fermented Black Garlic
Angelica Ice Cream is made with angelica herb from the restaurant’s abundant garden.
Michigan Raspberries & Blackberries
with Angelica Ice Cream & Angle Food Tuile
I am so grateful to the entire staff at Charlie Trotter’s. Everyone was extremely accommodating, friendly, and professional. And to top it all off, my family, friends, and I enjoyed a fabulous dinner later that night.
Thank you everyone for a most extraordinary and memorable day.
Mignardise: small sweet bites served at the end of a meal…
A sweet experience indeed!
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I also remember your amazing birthday gift last year! I am thrilled that you get to have these experiences and am glad that you take the time to share it with us. Thank you.
Lori Lynn.. wow, I agree with your other commenters!!
Everything looks so amazing.. and that truffle.. It is gorgeous!!
I aspire to have a garden full of all the herbs I desire.. Mine became a mess over the summer, I took many herbs indoors because the heat burnt many of them..
I’ve been looking forward to this post too! Wow! Just wow. Looks like an amazing experience. I would so nervous about screwing something up or getting in the way. Amazing that you were able to take the pictures. I’ve got to put something like this on my “bucket list”.
Wow!!! That is an amazing experience. You are so lucky. I am going to look at the link above on how it came to be!
Lori, you are one lucky girl (maybe if I change the last letter in my name, my luck will change too :P)!
That pickled baby radish with chives looks so delicieux 🙂