Tuesday, January 7, 2014 |
2 years ago
La Belle Vie diners to be treated to special Trotter menu
It's still hard to believe that such a giant in the food world was taken so soon. Influential restaurateur and chef Charlie Trotter passed away suddenly last year, and locally, some leaders in fine dining knew they wanted to honor the man who gave the culinary world so much. Beginning today, the chefs of the James Beard Award-winning restaurant, La Belle Vie
, will honor Trotter with some special Trotter-inspired menu items.
Starting yesterday and going through Sunday, the chefs of La Belle Vie are exclusively featuring dishes from Trotter's vast collection on all of their tasting menus (four-, five- or eight-courses).
In addition to the dishes created by James Beard Award-winning Chef Tim McKee and his Chef de Cuisine Michael DeCamp, pastry chef Diane Yang will have a special dessert inspiration from Michelle Gayer. Locally, Gayer is known as the James Beard Award nominee for Best Chef Midwest as well as the proprietress of the Salty Tart, but Gayer served for many years as Trotter's pastry chef. If you page through the Charlie Trotter's Desserts cookbook, you'll find Gayer, who acted as co-author and contributed many of her confection creations.
"It's hard to over-estimate Trotter's influence," said Michael DeCamp in a statement. "He had a huge impact on both Tim (McKee) and I. One of the reasons I moved to Chicago back in 2002 was because that's where Charlie Trotter's was. He was his own food movement."
The tasting menu includes such dishes as sea urchin with Osetra caviar and vodka creme fraiche; spiny lobster with potato gnocchi, wilted spinach and saffron infused mussel reduction, and a dessert of banana financier with white chocolate sabayon and prune and Armagnac ice cream. (Among many, many other dishes).
"Trotter's was the place where I had my very first true fine dining experience," said DeCamp. "His cookbook was one of the first I ever bought. His techniques and food philosophy have had a profound influence on so many chefs, not just Tim, Michelle, and me, but chefs everywhere."
Call La Belle Vie for reservations.
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