aerie goes local for Epicurean Classic

Earlier this year, the promoters of the Traverse City Epicurean Classic asked me to reach out to some of my colleagues in other cities with an invitation to be a part of the classic.

Several of the Chefs I contacted agreed to come and participate, including Jacquy Pfeiffer, quite possibly the greatest living sugar artist in the world. My pastry chef goes weak in the knees at the mere mention of his name.

Even more exciting for me, a young Chef named Christopher Turano is down for the event, appearing several times during the classic as well as collaborating with me for a special dinner to be offered in aerie restaurant on Friday September 12th.

Chris is currently the executive chef of the Crowne Metro Plaza Hotel in Chicago where he oversees all Food and Beverage operations including Dine, a retro upscale supper club and MetroKlub, the only Kosher Fine dining restaurant in Chicago.

Chris started his career in one of my Chicago restaurants almost 10 years ago, as a first year culinary student. He spent 3 years training under me and then continued his education at several other notable restaurants in the Chicago area. We have stayed in touch, and worked together over the years, including traveling to the largest food and wine festival in the world, at EPCOT center in Orlando in 2004, 2005 and 2007.

I realized some time ago that I was never going to be one of those chefs who created that sort of ethereal food that legends are made of, but rather a solid "regular guy" chef with a deep respect for my craft and the great men who went before me.

Knowing that my legacy isn't going to be my food, I focus on training and mentoring the young men and women who come and work in my kitchen, preparing them to be successful in a very challenging field as well as instilling in them the intrinsic values that are necessary to one day become chefs in their own right. Learning to respect the food the we cook and eat.

I am deeply gratified by the success that the alumnus of my kitchens have had. Not a month passes that some news comes to me about a former student or employee making their own mark in the culinary strata. It is tremendously rewarding to see a young chef exhibiting the traits and practicing the habits that I worked hard to have them accept.

Chris and I had fun collaborating on a menu, based on the bounty of the season and comprised almost entirely of local product. (Cause that's how we roll) and paired with the monster high gravity beers of New Holland Brewing.

Here's the menu:

"From the farm to the table"
(And from the brewery, too.)

Crisp pork with roasted red haven peach and veal jus with chile pepper and fresh basil
New Holland Brewing Co. Golden Cap- Saison Ale 2008
A modern interpretation of a traditional farmhouse ale. A soft, pale beer, Golden Cap accentuates the flavors and aromas of summer fields. Brewed with an ancestor to wheat called spelt, and bottle-conditioned; its straw-colored body accentuated with lively carbonation and unique fermentation profile evoke fresh cut hay and cracked peppercorns

Seared and Chilled American Bison Tenderloin with golden beet vinaigrette, marinated heirloom Romano beans and fresh horseradish
New Holland Brewing Co. "Black Tulip" Trippel Ale 2008
Golden in color, Black Tulip Trippel is a delightful beer with a slightly sweet body. Its ester-laden character reveals an enigmatic dance between Belgian ale yeast and Michigan beet sugar, conjuring hints of bananas and rock candy. Its inviting flavor is complemented by a pleasing dry finish.

Ale brined roasted chicken terrine with wild mushroom and black truffle
New Holland Brewing Co. "Dragon's Milk" Ale 2007
A complex ale with a soft, rich caramel-malt character intermingled with deep vanilla tones; all dancing in an oak bath.

Slow cooked Lamb Shank, Caramelized Cauliflower Risotto, shaved raw sunchoke
New Holland Brewing Co. "Blue Sunday" Sour ale 2008
A blended barrel project to commemorate 11 years in beer. Presents crisp body, tart cherry like notes and a malty sweetness on the finish.

Honey-Poached Apricots with Gingerbread, Vanilla Ice Cream and Tart Cherry Reduction New Holland Brewing Co. "Pilgrims Dole" 2005
Barley wine-style ale made with fifty percent wheat malt, or "wheatwine". Pilgrim's Dole blends warming and slightly sweet flavors with a unique caramelized character.

Filed under Chefs