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Spotlight on Chicago’s ‘Sous Rising Guestaurant’

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

Taste of Dublin 2012 | Guestaurant

Taste of Dublin 2012 | Guestaurant

Jewelled Dukkah Crusted Lamb Shoulder

MIELCKE & HURTIGKARL - HERRING & RAMSON BUDS by Mielcke_Hurtigkarl

bonvivant foodandart joiedevivre museumviews HauteCuisine.

Abricot Tarte

Celeriac Panna Cotta, Slow Poached Egg Yolk, Peas, Pickled Celery & Celery Leaves from Kitchen 72.

Potatoe Wedges with herbs in small copper pan, by Simone Paddock Photography, via Flickr

MIELCKE & HURTIGKARL - POACHED COD, PEAS & ANISE HYSSOP by Mielcke_Hurtigkarl, via Flickr

Confit Duck, black pudding and chorizo: Taste of Dublin 2012 | Guestaurant

Steak & Potato Barbecued Grilled Cheese

Tara Fisher

Testicles or 'Rocky Mountain Oysters' http://goo.gl/7EObD

Honey lime chicken skewers. Minus the honey (such a surprising amount of carbs!), I love the skewer idea to mix up a boring chicken meal.