While it remains to be seen if Marcus Samuelsson will carry the day in the champions round of Top Chef Masters, one thing about the JBF Award winner is certain: he's sure to put out a fantastic meal at his 18th (!) Beard House appearance this Wednesday. In a departure from his signature Scandinavian fare, Samuelsson will showcase surf-and-turf dishes from his first foray into Chi-Town dining, C-House Fish and Chops. Check out the menu below:
Hors d’Oeuvre
Quail Eggs with Deviled Ham
Fingerling Potatoes with Pleasant Ridge Reserve Cheese
Oyster Shooters with Spring Peas
Sweet-and-Sour Bacon
Dinner
Rushing Waters Smoked Rainbow Trout Rillettes with Radish Salad and Cornmeal Crackers
Werp Farm Speckled Romaine Salad with Pickled Rhubarb, Sweet Onions, Almonds, and Housemade Sheep’s-Milk Ricotta
Poached Sturgeon with Asparagus, Preserved Lemon, and Jonah Crab
Roasted Lamb Chops with Morel Ragoût, Pea Tendrils, and Brioche
Baked Chocolate Mousse with Mascarpone Panna Cotta and Candied Fennel
There are still seats available, so act fast! Click here to view the official event page and make a reservation.
While it remains to be seen if Marcus Samuelsson will carry the day in the champions round of Top Chef Masters, one thing about the JBF Award winner is certain: he's sure to put out a fantastic meal at his 18th (!) Beard House appearance this Wednesday. In a departure from his signature Scandinavian fare, Samuelsson will showcase surf-and-turf dishes from his first foray into Chi-Town dining, C-House Fish and Chops. Check out the menu below:
Hors d’Oeuvre
Quail Eggs with Deviled Ham
Fingerling Potatoes with Pleasant Ridge Reserve Cheese
Oyster Shooters with Spring Peas
Sweet-and-Sour Bacon
Dinner
Rushing Waters Smoked Rainbow Trout Rillettes with Radish Salad and Cornmeal Crackers
Werp Farm Speckled Romaine Salad with Pickled Rhubarb, Sweet Onions, Almonds, and Housemade Sheep’s-Milk Ricotta
Poached Sturgeon with Asparagus, Preserved Lemon, and Jonah Crab
Roasted Lamb Chops with Morel Ragoût, Pea Tendrils, and Brioche
Baked Chocolate Mousse with Mascarpone Panna Cotta and Candied Fennel
There are still seats available, so act fast! Click here to view the official event page and make a reservation.
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