On the Menu: Master of Modern Cooking

by jbfauthor on November 28, 2011

Thanks to talented chefs like Homaro Cantu, Chicago has emerged as the center for cutting-edge American cuisine. Cantu, who has become known for bringing food and science together in fascinating and delicious ways at his Windy City temple of modern cooking, Moto, is teaming up with Ben Roche and Matt Gundlach for an exciting, forward-thinking dinner at the Beard House this Wednesday. Click here to make a reservation. Hors d’Oeuvre Fried Chicken Waffles with Maple Syrup Cuban Pork Cigars Louisiana Crab Boil Pairing: Champagne Larmandier-Bernier Tradition 1er Cru Extra Brut NV Dinner Fish and Chips with Malt Vinegar, Tartar, and Seaweed Potato Pairing: Sutton Cellars Fizé Rosé of Carignane NV Fall Biosphere > Mushroom Dirt, Brussels Sprouts, and Root Vegetable Roots Pairing: Domaine Turner Pageot Le Blanc 2010 Driftwood Cassoulet with Muscovy Duck, Chestnuts, Pomegranate, and Growing Maitake Mushrooms Pairing: Domaine Robert Groffier Père & Fils Les Amoureuses Chambolle-Musigny 1er Cru 2008 Classic Beef Preparation > Seared Tenderloin with Wild Mushroom Demi-Glace, Creamed Spinach, and Béarnaise Pairing: Jiménez-Landi Méntrida Sotorrondero 2009 Caramel-Filled Pumpkin Seed Cake with Poached Root Vegetables and Parsnip Ice Cream Pairing: Hickory Creek Vidal Blanc Ice Wine 2008 Campfire S’more Bombe > Liquid Graham Cracker–Filled Chocolate Shell with Burning Marshmallow