Feature: Time To Eat

In life, there are those who eat to live, and those who live to eat. For those who appreciate the artistry and drama of a mind-blowing meal, the world is your oyster. From ethnic cuisine to down-home comforts, check out examples of today’s latest food trends, and see how Illinois chefs are taking it to the next level.

{TREND} REMIXED AUTHENTIC ETHNIC
From East Asian to Indian to Eastern European, classic ethnic flavor combinations are getting a high-style update. This trend brings new meaning to the term “global market,” and our world-conscious taste buds are loving it.

ZEST RESTAURANT in the InterContinental Chicago recently added
Wiener Schnitzel to its new dinner menu, served with sautéed red skin
potatoes and traditional lingonberry jam. (312.321.8766)

BONSOIRÉE RESTAURANT in Chicago’s Logan Square showcases
Japanese-influenced food with French techniques with its delectable
diver scallop in Moroccan pesto, topped with raisin chutney and nestled
in a lotus chip. (312.408.0200)

CITY PROVISIONS CATERING & EVENTS serves up a Korean-style Bi
Bim Bop dish with smoked pork hocks, brown rice, veggies and eggs
that has just the right kick. (773.293.2489)

{TREND} GLUTEN-FREE
With the recent rise in gluten allergies, caterers and restaurants are recognizing the demand for gluten-free foods that are easy on the tummy but don’t compromise flavor.

BERGHOFF CATERING fancies its quartet of vegan, gluten-free cupcakes with luscious vanilla frosting, topped-off with fresh fruit, toasted nuts, shaved ginger and cinnamon. (312.408.0200)

Popular national restaurant chain P.F. CHANG’S CHINA BISTRO features a gluten-free menu with 27 lunch and dinner options. Try the Gluten-Free Shrimp with Lobster Sauce with Chinese black beans, mushrooms, scallions and egg in a garlic white wine sauce. (312.828.9977)

Enjoy a little taste of the tropics with BLUE PLATE CATERING’S gluten- and dairy-free Pineapple Upside Down cake with rich almond, coconut and cherry flavors. (312.421.6666)

{TREND} CRAFT COCKTAILS
Food-driven cocktails are all the rage as mixologists create cocktails that feature fresh produce, spices and even protein. These cocktails are much more labor-intense than your standard vodkasoda, but with these drinks, you get out what you put in.

Drunken Pig // Courtesy of Sable Chicago
Smooth Japanese Yamakazi 12-year Whiskey combines with sweet syrup and a dash of zesty lemon to balance the flavors. The homemade bacon-flavored bitters add a specialty touch and create a unique cocktail. (312.755.9704)

Isis Rhubarb Cocktail // Courtesy of City Provisions Catering & Events
This refreshing combination of ginger, rhubarb bitters and mint creates a one-of-a-kind flavor combination that is both zesty and exciting. (773.293.2489)

Luce Erba // Courtesy of Rebar, Trump International Hotel & Tower Chicago
Ingredients: 1 oz. Grey Goose Citron, 1 oz. sake, 2 oz. sauvignon blanc, cucumber, sage-infused simple syrup. To craft: Make simple syrup by dissolving one part sugar in one part boiling water with sage leaves. In a glass, muddle sliced cucumber, sage leaves and simple syrup. Fill glass with ice; add citron vodka and Japanese sake. Fill with sauvignon blanc wine and serve. (312.588.8000)

{TREND} DOWN HOME COOKING, WITH A TWIST
As the weather turns crisp and cool, thoughts of fireplaces, cider and warm meals are called to mind. Go ahead, indulge a little–bikini season is a good nine months away.

CHICKEN & DUMPLINGS // Love in a bowl, chicken and dumplings always soothes the soul. Custom House Tavern gives us a hug with this chicken leg confit, buttermilk gnocchi and vegetable panache. Custom House’s upscale tavern menu focuses on regional producers and farmers, another rising food trend. More adventurous types should try the Pig Head Terrine with crispy headcheese, pickled vegetable slaw and mustard dressing. (312.523.0200)

BLT SPOONS // These classic flavors go together perfectly–no matter how they come together on the plate, they always deliver just what you’re expecting. And if they look pretty too, all the better. This app is part of Berghoff Catering’s 200-Mile Initiative, a menu featuring locally sourced ingredients from within a 200-mile radius of Chicago. (312.408.0200)

BBQ BRISKET // From meal delivery to fully-catered backyard blow-outs, Smoque BBQ Catering will have guests’ mouths watering. After their fix of brisket and pulled pork, they can go back for more–and try the Texas smoked sausage. (773.545.7427)

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View the full article--with tips, sample menus and recipes--in our Fall 2010 digital edition of Illinois Meetings + Events.
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