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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

Of

Élever Chicago

Present:

 

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

 

 Entrée

 

Choice of

 

Hungarian Chicken Paprikash

Spicy Smothered Chicken

In Whole Wheat Crepes

A signature staple in Budapest

 

Or

 

Bone-In Pork Loin “Schnitzel”

With Roasted Peach Balsamic Concassé

A VERY thick cut

Not the typical thin slices of breaded pork loin

 

Or

 

Lobster Pot Pie

Crab, Shrimp, Scallops and Steelhead

In A Rich Lobster Cognac Cream

Oversized Puff Pastry Turnover

Rich & decadent

 

Or

 

Rice Noodle and Siracha “Beef”

Basiled Tofu Cream

Charred Eggplant and Red Pepper

This is vegan & gluten-free

 

Dessert

 

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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