Allium at Four Seasons Hotel Chicago
120 East Delaware Place
Chicago
(312) 799-4900
AlliumChicago.com
Event:

Sunday, April 29
4 p.m. VIP opening; 5 p.m. general admission
Four Seasons Hotel Chicago

TICKETS $125 per person for general admission; $200 for VIP, which includes one hour early access to sample dishes from three of the competing chef stations, welcome cocktails from The King's Ginger, artisan cheeses from Pastoral Artisan Cheese, and Hama Hama Oysters and chance to win a year supply of meat and cheese from Cochon 555 and Murray's Cheese. Available at www.cochon555.com


Kale Salad

Ingredients: 1 bunch tuscan black kale
1 lb fregola sarda
1 lb roasted sweet potato puree
1 Tbs mayonnaise
2 Tbs whipped heavy cream

Directions:
Wash and rib kale leaves. Place on sheet tray and roast in 400 degree oven for 6-7 minutes, until some of the leaves begin to turn brown. Remove from oven and allow kale to cool at room temperature. For salad, dress kale with vinaigrette, salt, fresh cracked pepper and lemon.
Boil fregola in salted water; treat just like any other pasta. When fregola is tender, strain and run under cold water for 5 minutes. For salad, heat up fregola with fresh herbs, bourbon maple vinaigrette, brunoise of sweet potato & mirepoix vegetables.
Roast sweet potatoes in 350 degree oven with the skins on, covered in aluminum foil. Remove roasted pulp from skins and puree until smooth. Fold mayonnaise and whipped cream into cold sweet potato puree, adjust seasonings with salt and fresh cracked pepper. The sweet potato mousseline is plated on the bottom of the bowl, topped with the warm fregola, then the dressed kale. Garnished with toasted hickory nuts and chili threads.


Maple Vinaigrette

Ingredients:
1 bottle Knob Creek bourbon, reduced to 3/4 cup
1/2 cup maple syrup; Burtons Farm grade "B"
1 shallot, small dice
5 oz. cider vinegar
3/4 tsp xantham gum
2 cups grapeseed oi
l
Directions:
Combine chilled/reduced bourbon, shallot & vinegar in blender. Season and allow shallot to macerate, 8-10 minutes. Add maple syrup and slowly blend while incorporating oil. When vinaigrette is to desired taste, add the xantham gum and blend on high for 40-50 seconds. Adjust seasonings and consistency if necessary.