About the Series
The great city of Chicago blends strong ethnic traditions with urban sophistication and style. A "baker's dozen" of Chicago restaurants and chefs sample the city's cuisine. Among the chefs are Jean Banchet, Gabino Sotelino, Pierre Pollin, Jackie Chen, and Fernand Gutierrez. Classic dishes like Saddle of Lamb with Filet of Beef share the program with Chocolate and Bourbon Pecan Cake and Jean Banchet's Raspberry Feuillete. The Charlie Byrd Trio provides the music. Taped on location.What You'll Get
Appetizer
Seafood and Herb Sausage
Thierry Lefeuvre,
Froggy’s
Lobster in Vanilla Sauce
Thierry Lefeuvre,
Froggy’s
*Belgian Endive Salad with Sweet Onion Confit
Thierry Lefeuvre,
Froggy’s
Snail Torte Country Style
Lucien Verge,
L’Escargot
Hot Duck P√¢té in Puff Pastry
Yoshi Katsumura,
Yoshi’s Café
Entree
*Breast of Duck with Green Peppercorn Sauce
Thierry Lefeuvre,
Froggy’s
Medallions of Venison with Truffled Potatoes
Lucien Verge,
L’Escargot
Dover Sole with Scallop Mousse and Medallions of Lobster
Yoshi Katsumura,
Yoshi’s Café
Roast Breast of Pheasant Stuffed with Pheasant Mousse and Foie Gras
Yoshi Katsumura,
Yoshi’s Café
Dessert
Lemon Mousse in a Pastry Shell
Thierry Lefeuvre,
Froggy’s
Dessert in All Simplicity
Lucien Verge,
L’Escargot
Pear Crêpes
Lucien Verge,
L’Escargot
Green Tea Ice Cream
Yoshi Katsumura,
Yoshi’s Café
