25th anniversary at Maxim's

Bon jour! Goodmorning everyone!

Here is the list of dishes served at the 25th Anniversary of Tallgrass Restaurant in Lockport and Carlos in Highland Park. Here goes (all 25 tastings):
1. Quail egg, Scottish smoked salmon with Champagne sabayon
2. Foie gras (yes dear fellow Chicagoans, it was a treat, since FG is banned in Cook County), walnut bread and chutney
3. Shrimp mousse and pesto cone
4. Grilled brioche of Serrano ham and gruyere cheese
5. Parmesan deviled egg
6. Lump crab meat with Bechamel sauce
7. Duck confit and mushroom puff pastry
8. Lobster Lasagna (a classic Burcenski dish)
9. Ahi tuna bruschetta
10. Pumpernickel crusted halibut
11. Belgian endive, sweet potato and Kabocha-curry reduction
12. PEI mussels with diver scallop mousse, Swiss chard-sage reduction
13. Herbed Morgan ranch Kobe beef filet, wild mushrooms, baby spinach, cabernet-thyme reduction (yum!)
14. Morgan ranch Kobe beef short rib, mized root vegetables
15. Basil mashed potatoes, pinot noir-rosemary reduction
16. Gruyere cup and apple compote
17. Feta walnut and orange beet roll
18. Canadian bacon-Manchego terrine
19. Goat cheese mousse and date bread, hazelnut and stilton plum
20. Spiced pumpkin mousse cake, apple vanilla syrup
21. Red bartlett pear bavarian , almonds, pear sorbet, blueberry reduction
22. Pistachio crisp, mango mousse and raisin boda
23. Callebaut dark chocolate souffle
24. Callebaut dark chocolate truffle
25. Valrohna chocolate and ajo panca truffle


There you go. Congratulations Chef Bob Burcenski and Sommelier Tom Alves of Tallgrass and Debbie and Carlos Nieto and Chef Ramiro Velasquez of Carlos. Hope that we all can be together next year for their 26th anniversary and 26 tastings!