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Event Mon Mar 22 2010
Chef Week: Big Jones
Throughout Chicago Chef Week, which runs through Sunday, we will be bringing you a menu from one of the participating restaurants for you to enjoy. Today's spotlight is Big Jones, 5347 North Clark:
Brunch:
Cheddar-herb croquettes with Green Goddess dressing and fried sage, crawfish boudin fritters with frisée and cayenne mayonnaise. Gumbo ya-ya, blackened Gunthorp Farms chicken and cornbread salad, and egg, corn tortilla, chile and cheese casserole. Crispy rice calas with bitter chocolate sauce, frozen Asian pear and coconut salad, and bourbon-raisin bread pudding with crème anglaise, salted caramel and cinnamon toast croutons.
Dinner:
Andouille sausage with pimiento cheese, pickled Laughing Bird shrimp and sesame crackers, or Living Waters Farms lettuces with fennel, celery, blood orange and hearts of palm. Mint Creek Farm lamb daube with carrots, roasted shallots and rosehip puree; Anson Mills farro piccolo with roasted parsnips, asparagus, smoked mushrooms and Medjool dates; and blackened Mississippi catfish with coconut sticky rice, radish-pea shoot salad and green curry broth.
Fred / March 22, 2010 12:10 PM
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