Delicious DIRT. We’ve got the DIRT on Tequila + Sauces 101, Four Season’s Allium, and Which Chicago Talent is on Top Chef

DIRT InsideCarnivale, Daryl Freeman, Casa Noble, David Dworshak, Allium, Four Seasons Chicago, Kevin Hickey, Takashi Yagihashi, Takashi, Slurping Turtle, Top Chef, Iron Chef America

JUICE ALERT: Takashi Yagihashi on Top Chef WEDNESDAY 2/22.

Takashi Cuisine, via Takashi Facebook

2/22 Wednesday 9:00 PM – URGENT JUICE NEWS: We love seeing local talent broadcasted on a NATIONAL level! Chicago’s own Takashi Yagihashi of Takashi and Slurping Turtle will be making an appearance on an episode of Bravo’s Top Chef Texas on Wednesday, February 22 @ 9pm (central time) – so set your DVRs! Watch for him in the Quickfire Challenge and check out a clip of the episode before you tune in. And if you think this will be Takashi Yagihashi’s 15 minutes of fame, you are SADLY mistaken! The chef will be also be COMPETING on Iron Chef America on April 1. Stay tuned for news of his competitor, but in the meantime, get your Takashi-fix on Top Chef.

Get Schooled: Tequila and Sauces 101 by Carnivale

Carnivale Ceviche by Daniel Zemans

Okay, so Carnivale University’s Winter Quarter is about to end! You know that means you better hurry up and get to class – no more skipping school! Last two sessions of the quarter are Tequila 101 and Sauces 101.

Tequila 101 is up first, Wednesday, March 14 from 6:30 PM – 8:30 PM, and it sounds like this is right up our alley. Class will feature a hands-on session lead by Carnivale’s Master Mixologist Daryl Freeman, with certified organic tequila from Casa Noble. Takes notes because you’ll learn the history behind tequila, including production and origin, but you’ll also be sampling. YES, SAMPLING. Executive Chef David Dworshak will be pairing a selection of appetizers with various tequilas. MUCHO AMOR! And only TEN DAYS later, the quarter will end with Sauces 101 on Saturday, March 24 from 12:00 PM – 1:30 PM. Chef David Dworshak will be back at it, leading the sauce making demo with saucy recipes such as a barrel aged hot sauce with hiramasa ceviche, classic chimichurri with skirt steak and a cajeta dessert sauce with chocolate cake. Sounds like an A+ quarter of classes. Reservations required, so call (312) 850-5005. 702 West Fulton Market.

The Freshest/Juiciest DIRT. Allium Opens in the Four Seasons.

Wild Striped Bass with lobster and hominy "stew" via @AlliumChicago

As fresh as just last Wednesday, Allium has opened in the Four Seasons Chicago. This chic, sumptuous setting means that Chef Kevin Hickey is back with a soon-to-be must-love favorite in Chicago’s culinary scene. Classified as “modern American cuisine,” we love eccectic plates on the menu like the Chicago Style Hot Dog with “Homemade Everything,” and the Celeriac & Apple Soup with crispy roots and apple slaw. Chef Hickey is bringing farm-to-table ingredients and putting his fresh twist on it. We adore the way they put their seasonal menu together: cleverly categorizing by “Small,” “Mine,” “Bigger,” and “From the Meat Locker.” So much to eat. 120 E. Delaware Place.

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