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At Coach House, chef Zubair Mohajir is serving one of Chicago’s most exciting tasting menus — and the duck Numidian is the star of the show. To make the grand finale of the tasting menu, the James Beard-nominated chef slow-roasts cured duck legs with South Indian spices and aged duck fat. The buttery, melt-in-your-mouth meat is then rolled into a roulade and served with red rice khichdi and duck jus. Presented by @capitalone #finedining #chicagofood #duck #chicagoeats #jamesbeard
Duration: 48 sPosted : Wed, 02 Oct 2024 20:00:00
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At Coach House, chef Zubair Mohajir is serving one of Chicago’s most exciting tasting menus — and the duck Numidian is the star of the show. To make the grand finale of the tasting menu, the James Beard-nominated chef slow-roasts cured duck legs with South Indian spices and aged duck fat. The buttery, melt-in-your-mouth meat is then rolled into a roulade and served with red rice khichdi and duck jus. Presented by @capitalone #finedining #chicagofood #duck #chicagoeats #jamesbeard
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Only one dish is always on the menu at Le Bernardin, chef @Eric Ripert's three-Michelin-starred French seafood palace in NYC. Simple, yet surprising, the pounded yellowfin tuna with foie gras and toasted baguette has unwittingly become the restaurant's signature dish. #nycfood #michelinstar #nycrestaurants #chef
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