Mercat a la Planxa
638 S. Michigan Avenue
(312) 765-0524

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The James Beard House's Celebrity Chef Tour Chicago
November 9
6 p.m.

Goat Cheese Polenta

1 cup parcooked polenta
1 liter chicken stock
2 cups whole milk
600 grams goat cheese mousse
10 grams thyme
25 grams parsley

Bring milk and chicken stock to a boil, wisk in parcooked polenta. Continue to wisk polenta for 5 mins, polenta should pull away from sides. Off heat, fold in goat cheese mousse, herbs, season with salt.

Roasted Grape Glaze

2 quarts concord grape juice
2 bags red seedless grapes
1/2 cup picked rosemary
2 cups red wine vinegar
1/2 quart glucose/corn syrup
1/2 cup shallot
2 cups creme de cassis
salt and pepper to taste
blended oil as needed

In a large mixing bowl, toss picked grapes with rosemary, salt and pepper and blended oil to coat. Place in a single layer on a roasted pan. Cook in a 400 degree oven until grapes are blistered and slightly browned. In a medium size sauce pot, caramelize shallots with 1 Tbs blended oil. Add greapes/rosemary and cook down to a paste. De-glaze with creme de cassis and reduce by 2/3 over medium heat. Add grape juice and vinegar and reduce by 2/3. Add glucose and bring to a simmer. Remove from heat and immediately strain. Adjust seasoning and store strained liquid in refrigerator.

Braised Escarole

2 oz blended oil
2 oz butter
1 Tbs chopped garlic
2 Tbs brunoise shallots
2 heads washed escarole, rough cut 2"
salt to taste
2 oz vegetable stock

Heat a large pot over high heat. Add blended oil and butter. When butter is browned, add garlic, shallots and salt. Stir with a spoon and do not allow the garlic to burn. Immediately add the washed escarole and stir to allow some of the residual water to stop the cooking of the shallots and garlic. Season with salt and add vegetable stock. Lower heat to medium and cook escarole until all liquid has been evaporated. Remove escarole from the pan and place on a tray to cool to room temperature. Rought chop and store in a pan for service.