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    Spotlight on Chicago’s ‘Sous Rising Guestaurant’

    3y Saved to Meat Madness


    • Y O U. // T H E. // L I V I N G.

      Sous Rising Guestaurant- A Sous Rising dinner is a fun, interactive, gastronomic experience. It is the chefs interpretation of new American cuisine, drawing largely on techniques learned at Alinea. Like any new venture with humble beginnings; he is starting small. The first few dinners will be hosted in the chefs home and can accommodate between 8-10 guests per evening. Guests eat at communal table and can interact with the chef during service.

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      Spotlight on Chicago’s ‘Sous Rising Guestaurant’

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    Meat – Pork, cornbread, grapefruit, fennel. I loved the pork with the grapefruit and fennel. The cornbread puree was ingenious, very light and creamy. The pork was sous vide with butter and sautéed to a golden brown. All the flavors of the dish worked well together. - Sous Rising Guestaurant

    Wild Texas Quail, ricotta, sweet onion, thyme. The chef beautifully prepared the quail leg (he said it was “lollipopped” – so delicate!) and the skin was crispy and delicious. The sweet onion marmalade was the perfect compliment to the sinful brioche encrusted ricotta (which was made in-house). Sous Rising Guestaurant

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    Siracha, honey, Lime Chicken Skewers >> omit red pepper flakes, siracha adds enough heat. // served with peanut sauce for dipping, cilantro lime rice, and a salad with plenty of cucumber with a homemade vinaigrette very similar to the marinade in the chicken recipe. EXCELLENT!