Four Seasons + Chef's Table

We spent an amazing evening yesterday dining at the always lovely Four Seasons Chicago, indulging in a private Chef's Table dinner right in the kitchen. With Executive Chef Jason behind the helm of the culinary and artistic vision of this special menu, he and Wine Sommelier Bernard guided us through each of the four outstanding courses. We became an nth degree more "foodie" as they explained about the subtle intricacies of the food and wine with incredibly expert knowledge and passionate story-telling.

An impeccable dinner in a casual yet intimate setting, aromatic scents, perfect wine pairings, and inspiring conversation of life and tales of exotic travels...

{ with Uncle Ron and Aunt Karen at the Chef's Table in the Four Seasons Chicago }

{ chefs in action and interacting }

{ amuse bouche, Hamachi Crudo, Lemongrass Cured Watermelon, Black Garlic
and a teeny-weeny, itty-bitty English Cucumber the size of my thumb }

{ first course, Heirloom Tomato, "Soup & Salad", Warm Burratta Cheese,
Applewood Smoked Bacon, Minus 8 Vinegar, Gazpacho, Fresh Tortilla, Avocado }

{ second course, and my favorite, Butter Poached Maine Lobster, Forbidden Black Rice*,
Hearts of Palm Salad, Mango Coconut Curry }

{ third course, Roasted Veal Chop, Fennel Barigoule,
Sweetbreads, Artichoke Confit, Melrose Pepper** Sauce }

{ fourth course, Chocolate Tasting }

{ surprise fifth course, Fig Macaroons, Candied Apricots, and some kind of Awesome Chocolate }

* Legend has it that "forbidden black rice" was cultivated strictly for the Royal Family in old China. It gets its purpley-black color and richer flavor from the oxidation process. It was only grown and harvested within the walls of the Forbidden Palace.
** Melrose peppers are named for an Italian immigrant from the early 1920s who settled in the Chicago area. He grew this special variety of sweet green pepper, and named it after the street he lived on.