We are still in a Food Coma…Three days ago, on Saturday, me and my girls piled up in Toya Michelle’s truck, fastened our seatbelts, turned on the GPS and took a road trip from the south side of Chicago to Italy! How about that for a road trip!??!!? Just kidding! We actually traveled to Rosemont to attend Chef Julius’s, Tale of 2 Chef’s “ Back to Italy” event. Although enroute there was a lil confusion with the GPS we arrived in “Italy” right on time. We stepped out in our finest eating clothes, but first we checked our make-up,then made our way into Cibo Racconto on Touhy. We checked into VIP and Charles, Our wine BFF, greeted us with a glass of wine from Chef’s collection and also on display were Chef Julius’s various seasonings and other items you could sign up to purchase to help add that special dash to your own dish! BTW, Charles kept our glasses full all night long!!! Way to go Charlie/Chuck/CMan…after a few glasses, who remembers anyone’s name!
As we chatted with the other VIP attendees and Chef came out to greet the attendees, the wait staff began our foodie voyage which we knew would not disappoint! VIP attendees were treated to a wonderful gift bag and wine samplings, appetizers which included a bonus…LAMB CHOPS cooked to perfection and a wonderful gift bag. YES, VIP is for definitely ME!!!
Here is the menu that took us “Back to Italy”
(VIP) HERB ARANCINI
Risotto, Saffron, Panko, Herbs
(VIP) ROSEMARY GRILLED LAMB LOLLIPOPS
Lamb, Lemon, Rosemary, Olive Oil, Mushroom Ragu
As the rest of the guest’s started to arrive the rest of the appetizers began making their way out…
Toasted Bread, Ricky’s Ricotta, Olive Oil, Candied Salmon, Olive Bruschetta, Chianti Braised Short Rib
Sweet Corn, Goat Cheese, Basil, Duck Sausage Crumble, Heirloom Tomato Puree
Focaccia Dough, Sweet Peppers, Caramelized Shallot
The diners were treated to a jazzy house acoustic mix while we sampled the various bites prepared by Chef Julius and his staff, our glasses were never empty one of my favorite wines from the evening was the chilled sweet red wine called Sangue Di Giuda it was the perfect addition to the lamb chops and the braised short rib crostini!
When we were seated we knew it was time for the main courses, I know you are likely thinking where did they put all this food?! Well they were smaller portions BUT not tiny ones! Buckle up here are the main courses listed below!
ACQUACOTTA SOUP (COOKED WATER)
Roasted Wild Fennel, Tomato Water, Fennel, Garlic, Shallot, Vegetable Stock, Wine, Leeks, Swiss Chard
RISOTTO WITH BRAISED BEEF
Lobster, Aborio Rice, Shaved Truffles, Prosecco, Lavender, Saffron
YOUNG HEN WITH CAULIFLOWER GRATIN
Confit Young Hen, Cauliflower Gratin, Fig & Merken Gastrique
TAGLIATELLE WITH TRUFFLES
Pasta, Truffles, Cream, Lavender, Basil, Heirloom Tomato, Baby Fava Ribbons, Quail Egg, Coarse Pepper
SEARED COD WITH ZUCCHINI
Prosciutto Wrapped Cod, Zucchini, Artichokes, Chanterelle Mushrooms
Dessert was served right when we thought we could not put another bite in our mouths!
GELATO FLIGHT WITH SPICY CANDIED WALNUTS Amaretto, Caramel Green Apple or Lemon Meringue Gelato, Honey, Walnuts, Creole Dust, Smoked Brown Sugar
CASTEGGIO WINES FROM CHEF JULIUS
PINOT GRIGIO, MOSCATO, SANGUE DI GIUDA, BARBERA, CHIANTI Full Complement of Red & White Wine that range from Slightly Sweet to Dry
Please visit www.taleof2chefs.com for details on upcoming events, recipes, and news!