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Event Wed Mar 24 2010
Chef Week: Hearty
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 the dinner menu from Hearty, 3819 North Broadway:
First Course:
Choice of winter salad with fennel, celery root, Granny Smith apple, red onion, blue cheese and shallot-honey vinaigrette; artichoke fritters with lemon cream; or the soup of the day.
Main Course:
Southern fried chicken with bourbon mashed sweet potatoes and creamed collard greens; pulled braised short rib beefaroni with elbow macaroni, oven-roasted butternut squash, grape tomatoes and shallots in Merlot reduction; and foil-wrapped campfire fish with market vegetables, herb butter and housemade potato chips.
Dessert:
S'mores with chewy graham crackers and chile sauce; cornmeal-based Indian pudding made with molasses and spiced maple sour cream; and caramelized pear upside-down cake with cardamom whipped cream.
