Charlie Trotter Dinner at Toqué!

The distinctions won by Chicago's Charlie Trotter - "the best, most creative chef in America" - as restaurant chef, teacher and author are beyond counting.

On February 11, 2001, Charlie was cooking at Toqué!

Foie Gras Three Ways :
Terrine, Seared & Ice Cream

Terrine of Root Vegetables with Coriander, Braised Garlic & Crispy Taro

Steamed Cod with Soy Bean Purée, Crayfish & Shellfish Emulsion

Roasted Monkfish Tail on the Bone with Pig's Tail Pieces, Crosnes & Mustard Vinaigrette

Rabbit Loin with Braised Rabbit Leg Caramelle, Chard & Red Wine - Liver Sauce

Surprise !

Venison with Adzuki Beans & Red Curry Emulsion

Surprise !

Espresso Panna Cotta & Chai Tea Custard

White Chocolate Bread Pudding