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Ever, Chicago, 2/22/22
exterior Ever is the newest venture for Chef Curtis Duffy and his business partner Michael Muser, opening in 2020. Duffy and Muser had previously collaborated at Avenues at the Peninsula Hotel and Grace. Ever offers an 8-10 course tasting menu and has already received 2 Michelin stars, being on a rocket trajectory toward 3. The exterior has an exterior sign that blends well into the wall and…
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Q&A With Chef Troy Jorge Of Chicago's Michelin Starred Temporis Restaurant
Q&A With Chef Troy Jorge Of Chicago’s Michelin Starred Temporis Restaurant
Michelin-starred cuisine (credit: Temporis) Like many of his peers, Troy Jorge faced the greatest challenge of his rising career with the coronavirus pandemic. As executive chef of Michelin-starred Temporis, he and proprietor Sam Plotnick worked tirelessly to prevent the restaurant’s closure by offering a carry out menu. After a lengthy closure, Temporis recently reopened its doors, while…
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Curtis Duffy
In 2003, Curtis went for a meal at the since-closed Evanston restaurant Trio, where a young chef named Grant Achatz — just 15 months Curtis’ senior — was making noise with his avant-garde interpretation of fine dining. Achatz remembered that night: This cook from Trotter’s kitchen was dining with him, and whenever someone from a competing restaurant visited, he made sure to serve a meal that said, in no uncertain terms: You’re not employed at the best restaurant in town.
After that dinner, Curtis was sold. On a day off from Trotter’s, he spent time in Trio’s kitchen as a tryout. After seeing Curtis in his kitchen, Achatz told him:
“You don’t need to work here. You should be doing your own thing.”
“But I want to work for you,” Curtis said.
“Well, I can only pay you $16,000 a year.”
“Fine.”
At Trio, Curtis ascended from the cold foods station to head pastry chef, becoming one of Achatz’s top deputies. The two spoke a common language without uttering a word. Both were quiet figures amid the noise of the kitchen, and when they did converse, it was about the new cuisine emerging from Spain, or the burgeoning usage of laboratory science as a cooking technique. It was a workplace where “No” was no match for “Sure, let’s try it.”
"His Saving Grace.” The Chicago Tribune.
Turnip by Renée Suen 孫詩敏 Via Flickr: apple, lemon, TARRAGON -baby turnips that have been pickled or roasted, dehydrated honey crisp apple chip, tarragon gel Pairing: 2011 Louis Guntrum Scheurebe, Rheinhessen -using a unique Riesling and unknown mystery grape (varietal is now lost). Has honeysuckle sweetness, pineapple, papaya, lime zest, tropical flavours (acidic and sweet). Notes: Clean, bright way to start the meal. I really enjoyed the way each plate was a careful balance between sweet, tart and savoury, nothing was overwhelmingly one way or the other, and there was care in a cacophony of textures: crisp, crunchy, soft or semi-soft, thick silky, and/or the tender texture of fresh picked herbs. This was the first volley into that arena.
Jackfruit by Renée Suen 孫詩敏 Via Flickr: lemongrass, blackberry, SWEET CICELY -Jackfruit ice cream, dragon fruit ice, freeze-dried malt
Green Chartreuse by Renée Suen 孫詩敏 Via Flickr: blueberry, grape, SILVER MINT -carbonated blueberries I really enjoyed this (especially since I'm developing an affinity to green chartreuse). Also how clean the presentation was. Beautiful.
Green Chartreuse by Renée Suen 孫詩敏 Via Flickr: blueberry, grape, SILVER MINT -carbonated blueberries I really enjoyed this (especially since I'm developing an affinity to green chartreuse). Also how clean the presentation was. Beautiful.
Jackfruit by Renée Suen 孫詩敏 Via Flickr: lemongrass, blackberry, SWEET CICELY -Jackfruit ice cream, dragon fruit ice, freeze-dried malt
