Monday, July 14, 2008
Fun with Foielapalooza
Music lovin' chef Graham Elliot Bowles creates a foie gras-focused menu for Lollapalooza weekend. (Photo: Graham Elliot)
Looks like someone is a little giddy to have foie gras back on Chicago restaurant menus.
Graham Elliot Bowles—known for his love of good music—has created a menu he's dubbed Foielapalooza, taking place during Lollapalooza weekend, and happening at his chic namesake restaurant.
The three-day foie gras and music extravaganza features a nightly changing preparation inspired by and served with music from that evening's headlining act:
August 1: Radiohead
Foie Gras in Rainbows: Grilled foie gras with stewed blackberries, dehydrated raspberries, strawberry puree, blueberry air.
August 2: Wilco
Yankee Hotel Foie Gras: Cornnut-crusted foie gras with corn foam, caramel corn, popcorn shoots, candy corn Sunday.
August 3: Nine Inch Nails
Head Like a Foie: Poached foie gras torchon with black olive, black pepper, black licorice, aged balsamic.