Join us as we honor Charlie Trotter, a prominent American chef and restaurateur. Trotter burst on the food scene in 1987, when the self-taught chef opened Charlie Trotter’s restaurant in Chicago. In short order, the chef’s intense creativity and never-repeat-a-dish dictum made Trotter’s the most talked-about restaurant in Chicago, and his fame quickly spread throughout the country and beyond.
Trotter was named the country’s Outstanding Chef by James Beard Foundation in 1999; in 2000, Wine Spectator magazine called Trotter’s the best restaurant in the nation. More awards and accolades followed, including a 2002 Beard Award for Outstanding Service; at the time, Trotter called it the award he was most proud to receive, as it represented “a team award.”
Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter. He also wrote 14 cookbooks and three management books, and promoted a line of organic and all-natural gourmet foods distributed nationally.
As usual, our host, Ernie Pino will guide you through the life of the influential chef as you enjoy a menu inspired by his recipes paired with wine from the cellar. Hope to see you then!
Nell's Chef Tribute Series Presents
June 12, 2014
Tuna Wrapped Oysters
Salmon Tartare with Lemon Oil
Roederer Estate – Brut, Anderson Valley, CA, N/V
Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth
Riesling – Albert Mann “Cuvee Albert,” Alsace, France
Wild Mushroom and Potato Pave with Tomato Coulis, Red Wine Reduction, and Herb Oil
A. et P. de Villaine, Bourgogne Rouge “La Fortune” 2011
Peppered Tuna with Red Wine-Wild Mushroom-Foie Gras Broth and Potato Gnocchi
Merlot – Vistorta, Conti Brandolini d’Adda, Friuli, IT 2003
Peppered Lamb Loin with Polenta, Ratatouille, and Bell Pepper-Infused Lamb Stock Reduction
Syrah – Facelli Winery Sagemore Vineyards Columbia Valley 2007
Peach and Crème Brûlée Napoleon with Green Tea Crème Anglaise and Peach Juice
Labranche Laffont – Pacherenc du Vic-Bilh Moelleux, FR 2012
$85. per person
tax and gratuity are extra