Michael, you wrote me a note about how you had been looking forward to dining at Trio, and I just wanted to encourage you to do it. Soon! I know you do a dega menu at The Everest in Chicago so you will certainly appreciate more than I the degustation menu at Trio (Evanston, Il). I had one of the finest, if not finest menus I have ever had last night at Trio. Gale Gand came out before the meal and suggested that we "save room for desert so that I can show you what I do". Rick was supposedly around but I never did meet him... Anyway we did the Grand Degustation and a flex wine tasting by the sommalier. Phenomenal. The menu (as best I can recollect) was as follows: Buttermilk bisquits or foccacia Caviar Tasting with 6 different varieties (paddlefish to salmon) and they were infused with ginger, Citron Vodaka, Wasabi and more. The condiments with the tasting included lobster ceviche, creme fraiche and brioche toast. And a lot more all served on a painters pallet.(The marble slabs were evident throughout but this was glass. Tomato Cocktail, which had a couple of small specialty tomatoes and some goat cheese on a skewer served in a martini glass. The "liquor" was a CLEAR tomato juice. Very intense tomato extract from crushed tomatoes held to drain overnite through cheese cloth. NO RED at all, looked like vodka. I've never seen anything like it, but then I don't dine in Chicago often! Shrimp grilled in pancetta and served with three aioli's; pesto, saffron and red bell. or Carpaccio of Beef with tapenade and something else (sorry, we had already done sparkling wine, pinot gris and an incredible Cab (Vine Hill? 90? ) The memories are foggy... Sushi of various sorts or Crayfish wanton skins in a crayfish, leek and ruby swiss chard broth. And fresh morels...I didn't think you could get them fresh this time of year??? Tangerine Granite Pork Chop and squash, with cabage and smoked corn stuffed apple or Herb and (nut?) crusted lamb chops with fois gras hummas (this was brilliant I thought) Dessert was stunning. Signature Minature Root Beer float with homemade rootbeer and rootbeer granite and ice cream, With pulled sugar spring. Miniature ice cream sandwich with ginger ice cream apple tartlet with cinnimon ice cream A chocolate expresso sponge cake thingee <g> carmel corn And lots more that I will, unfortunately NEVER remember.... Much of it reminded me of Trotter but the flavors were different. The servings were ample, like Patrick Clark serves (entrees were similar in style to Patricks fall menu ) and funky serving platters and pastry style was alot like David Burke at Park Avenue Cafe. I hate to draw parallels and not accept it on it's own merit (it deserves nor needs no comparisons) but just wanted to create a frame of reference. Let me know when you get over there and don't forget to let them know you are comming. They are very gracious hosts! Get a kitchen tour if you can (better yet, do the Chefs Table in the kitchen. Takes 4 on the Dega and looks pretty comfortable... Gary ... ChefNet "A BBS for Professional Chefs" Modem: 218-751-5149 ___ Blue Wave/QWK v2.12
Chicago, IL