The Everest Experience: Chef Joho’s Personalized French Cuisine
July 29, 2016
The Everest Experience is first and foremost about what Chef Joho brings to the table, 40 floors above the sparkling Chicago skyline, downtown in the Loop. Once seated, start off with a glass of something sparkling, perhaps the Klipfel, Crémant d’Alsace Brut Rosé. You are next presented with Les Ouvertures de la Soirée, a plate of three small tastes designed to pique your taste buds. The first course tonight is Vintage Carnaroli Risotto, Alsace Riesling, Semi-Boneless Frog Legs, Pain Persillé. Chef Joho was the first fine dining chef to put risotto on a tasting menu in America. Carnaroli rice, often called the “king of rices,” is a medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Next, Michigan Asparagus, Local Ramps, Olive Oil Poached Halibut will come to the table, the perfectly poached Halibut sits atop of a pile of plump asparagus, just delivered by the farmers to the south west of the city. Fiet of Wisconsin Veal, Ramps, Morels, Jus Naturel comes next, so tender as your Laguiole steak knife slices through the meat. Now it’s time for something sweet. Chef Joho’s Alsace Vacherin, Marinated Strawberries, Crispy Meringue Madagascar Vanilla and Strawberry Glacé takes center stage, before the evening is topped off with sweet a selection of Petit fours that will tie up your Personalized French dining experience perfectly.