Wednesday, May 5, 2010
Big Props For Curtis Duffy From Food & Wine
Curtis Duffy, chef de cuisine at Avenues at the Peninsula. (Photo: Peninsula Chicago)
Avec's Koren Grieveson and Alinea's Grant Achatz may have scooped up the big honors for Chicago at the James Beards Awards Monday (Best Chef, Great Lakes; Outstanding Service, respectively), but it was Avenues's Curtis Duffy who had the Best Dish of the James Beard Gala.
That's according to Mouthing Off, the daily blog for Food & Wine, who gleefully described his signature Alaskan King Crab appetizer at the Peninsula Chicago as "insanely brilliant" and "complex, refreshing, artistic."
Curtis Duffy's signature Alaskan King Crab appetizer. (Photo: Peninsula Chicago)
The dish is composed of chunks of fresh Alaskan king crab served in a cucumber consommé topped with a delicate three-sugar tuile, and garnished with wild-Steelhead roe, kalamansi and lemon balm. For the event, Duffy and staff created 1,200 portions for guests.
Achatz, who Duffy worked with at now-shuttered Trio, tapped him to be a part of the ceremony. Each year, a past winner nominates a new chef to cook for the event, and Duffy was lucky enough to get the nod.