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Shhhhhh.....Here's A Sneak Peak at Saturday Night "Internationale" Menu!

From: Katie B.
Sent on: Tuesday, April 17, 2012 10:46 AM

Don't ask -- Let's just say I have my sources! 

If you've already signed up for this incredible "Underground" Dining Event, I'll see you there!  If not, maybe this menu will tempt you to join us this Saturday night:



This was inspired by my travels through

Budapest, Vienna and Prague .

With my own interpretive twist,

I, Chef Markus Ford


Élever Chicago



Internationale, Spring ‘12


First course


Warm Abertam Cream Tart

Garlic Scented Roasted Tomatoes

Spring Bitter Greens

Champagne and Caviar Vinaigrette


Second course


Cream of Beer Fondue

Bohemian Potato Dumplings

Much lighter than the ones I had in Prague




Choice of


Hungarian Chicken Paprikash

Spicy Smothered Chicken

In Whole Wheat Crepes

A signature staple in Budapest




Bone-In Pork Loin “Schnitzel”

With Roasted Peach Balsamic Concassé

A VERY thick cut

Not the typical thin slices of breaded pork loin




Lobster Pot Pie

Crab, Shrimp, Scallops and Steelhead

In A Rich Lobster Cognac Cream

Oversized Puff Pastry Turnover

Rich & decadent




Rice Noodle and Siracha “Beef”

Basiled Tofu Cream

Charred Eggplant and Red Pepper

This is vegan & gluten-free




Ganache Grenache Panache

Chocolate Buttermilk Sponge

Sambuca Fudge Ganache

Bacon Marble Chocolate Bark

Grenache Reduction

This is inspired by the desserts I saw at the

Vienna opera house, the most epicurean pastries

I have ever seen. However, the addition of bacon and red wine to a dessert is pure Markus Ford.


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