The
chef who succeeded Grant Achatz at Trio , Dale
Levitski, had his eye on the fall and took total advantage of what was
available – in fact he was still changing the menu when I arrived at 10 AM. That’s
a sign of a seasonal chef at his best.
Lucky
for me the Curried Lamb Benedict (zucchini bread, spring vegetable salad, poached egg, and foie gras
hollandaise) was
still on the menu. This was not only a brilliant combination of flavors but was
the best Benedict I’ve had in Chicago….and I’ve had a lot of great Benedict.
The
petite side salad was also an impressive preparation of beets, cauliflower and
white raisins.
I’m
not a big fan of zucchini bread but this base layer won me over. The lamb was
incredibly rich and tender and the undersized amount of hollandaise (yes, I
wondered where the hollandaise was) was the perfect top off.
The
foodies around me – and they were all talking food - got interesting dishes as
well so my goal is to take the entire neighborhood back and share.
That’s
one quick way to knock off the entire menu in just one seating.
Bon
Appetit!
Foie Gras
Hollandaise
2
egg yolks
2
teaspoons rice vinegar3 tablespoons raw foie gras
3 tablespoons butter
1 tablespoon white truffle oil
Salt and pepper
Puree the foie gras and butter in a blender or food processor
until smooth.
Wisk the eggs yolks and rice vinegar in a double boiler or a bowl
placed over boiling water until aerated. Quickly begin mixing in the foie gras
and butter mixture bit by bit, whisking constantly.
When all the “foie gras butter” has been incorporated, whisk in
the white truffle oil.
Season the foie gras hollandaise with salt and pepper to taste.