All of the dishes were inspired by Tiffany's famous jewelry collection, including silver-pressed egg cups filled with slow-cooked scrambled eggs, creme fraiche and California sturgeon caviar. (Photos: Tru)
Holly Golightly would be jealous.
Tru gave 312DD the scoop on its brilliant collaboration with the Tiffany's location on the Mag Mile over the weekend.
Executive Chef Anthony Martin cooked a four-course "Breakfast at Tiffany's" feast at the store Saturday morning.
TRU Executive Chef/Partner Anthony Martin
After being greeted at the door with mimosas before the store opened, the three out-of-town guests (who won the breakfast as part of an all-Chicago auction package at last year's Naples Winter Wine Festival) shopped around the downstairs cases before being escorted to a private table set up in the second-story window overlooking the Mag Mile.
Working out of the store's back kitchen, Martin prepared a delicious menu inspired by the store's famous jewelry collection.
Buttermilk biscuits in Karabuta pork sausage gravy and smothered in gold leaf.
Guests noshed on silver-pressed egg cups (in the signature Tiffany box, of course) filled with slow-cooked scrambled eggs, creme fraiche and California sturgeon caviar; buttermilk biscuits in Karabuta pork sausage gravy and smothered in gold leaf; green apple smoked Scottish salmon with Champagne dill sauce, garnished with salmon roe; and for dessert, a myriad of fruit, carved into jewel-like pieces and topped with whipped cream.
Green apple smoked Scottish salmon with Champagne dill sauce; garnished with salmon roe.
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