Wicker Park is for Luvahs
Fresh from my trip to Mexico, I bounced into the kitchen with a menu very much inspired by the food I encountered in my travels. It was Valentine’s Day weekend so I scheduled 2 dinners, Friday night in Wicker Park at one of my favorite gallery lofts, and Saturday night in Pilsen, at another gallery space which just happened to be in a restaurant in full operation.
The menu was the same for both nights:
- Foie Gras Crostini, Seared Scallop, Smoked Poblano crème fraiche, Baby Caesar w/ Homemade Cotija Cheese
- Cream of Chayote and Roasted Cauliflower Soup
- Crispy Duck Breast Mole w/ Tempranillo, Pasilla, Pistachio, and Piloncillo, Yuca and Gorgonzola au gratin
- Chocolate Cake, Cinnamon Chocolate Mousse, Roasted Pine Nut Brittle, Tamarind Chocolate Ganache, and Crystallized Rose Pedal Dust
- Honey Chocolate Elixir w/ Earl Grey and Tequila Reposado
HONEY CHOCOLATE ELIXIR, YOU SAY ??!!
Yes, I did say, and I felt it would be the perfect accompaniment to the cake, made by pastry chef Stacey Whitney. I formulated the elixir in San Francisco a couple years back at my very first underground dinner. I served an aphrodidiac menu that night in a gallery in the mission district.
The soup was the same exact recipe as a soup I made in Guanjuato for the nice people I met in the hostel. And the duck was the winner of the weekend, although it was perfected on Saturday night with a different presentation.
The talented duo of Alan Gresik and Amanda Wolff came to dinner and performed between courses for the Friday crowd.
On Saturday night, the Urban Cowboy hung out and sang some great country, blues, and boleros all night. Saturday was extra sweet and chaotic since we were having our dinner party smack in the middle of a working bbq restaurant. We shared the kitchen and the dining space and good times ensued.