Chris Curren is the executive chef/owner for Blue 13 (Photo: Chris Curren)
What were Chicago's top chefs up to this weekend?! 312DD checks out their Twitter accounts:
Chris Curren (Blue 13): “Cooking for an old chef of mine from a long time ago tonight...and getting ready for Sunday Supper tomorrow I'm thinking veal scallopini, fettucini with lemon caper butter sauce, grilled veg, tiramisu ... classic rustic Italian.”
Rick Gresh (David Burke’s Primehouse): “Mmmmmmmmm, the 40 day dry aged burger. I'm thinking I need to age it some more, maybe 65 days!”
Stephanie Izard (The Drunken Goat): “Just leaving the farm after being part of my first pig slaughter....very eye opening experience!”
Ryan Poli (Perennial): “Just turned the lights back on in the kitchen at Perennial. Really cool cooking in the dim light for a hour!”
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