THE LUGG XPERIENCE: THE CHICAGO'S CULINARY MUSEUM CHEF'S HALL OF FAME EVENT

Nadirah’s Perspective:

On Thursday, October 15, hubby and I were excited to attend the 2015 Chicago Culinary Museum and Chef’s Hall of Fame Event. The objective of the annual event is to “promote and celebrate Chicago as a Culinary Mecca” by honoring and presenting innovative chefs and restaurateurs with culinary awards. Food for thought, the first recipient of this award was the late Chef Charlie Trotter.

This was our first time attending this event that was hosted within Navy Pier’s Crystal Gardens Room. The décor is reminiscence of an indoor floral/jungle conservatory encased by humongous panes of glass windows. I’ve been in this room before for previous events but the plethora of individual restaurant tables of food took it to another level. Think of it as a milder Taste of Chicago with more high-end varieties. With over 10 participating restaurants, this event had tastings ranging from simplistic charcuterie boards of prosciutto to French dessert pastries. Now let’s get to my favorite topic of all my reviews, the descriptions of all the glorious food.

I will list all the participating restaurants below but I am limited to time and space, so I will bring emphasis to our top picks. Our ultimate favorites were: Miller’s Pub (Sea Scallop BLT), Hugo’s Frog Bar (Steak with Truffled Fingerling Potatoes and King Crab Béarnaise), Chicago’s Dog House (Apple Brandy Duck Sausage & Smoked Alligator Sausage), Spiaggia (Roasted Pumpkin Seed Gelato), and Bittersweet (Pumpkin Panna Cotta with Salted Caramel Sauce and Ginger Tuile).

The Sea Scallop BLT that was showcased by Miller’s Pub was a Seared Japanese Sea Scallop cut in half with the filling consisting of Bacon Aioli, Heirloom Tomatoes, Brioche Crostini Disk, and Micro Bull’s Blood (Baby Beet). This creation was original and very delicious. Sea Scallops have never been my favorite seafood craves but Executive Chef Paul Morrison managed to bring an innovative idea to the everyday version of a BLT. Troy and I went to this table about 4 times throughout the night, so that should tell you something.

SEA SCALLOP BLT

Hugo’s Frog Bar & Fish House provided USDA Strip Steak with Truffled Fingerling Potatoes and King Crab Béarnaise. I have always been a meat and potatoes type of gal with a serious vice for seafood, so I was overly excited when I saw this opulent concoction. The steak was tender and flavorful and the crab bearnaise topping was decadently divine over the entrée. The only con was that the tasting portion had turned a bit cool but the dish was so good, that I didn’t mind the temperature.

USDA STRIP STEAK WITH TRUFFLED FINGERLING POTATOES AND KING CRAB BEARNAISE

Bittersweet’s Pastry Chef Mindy showcased a Pumpkin Panna Cotta with Salted Caramel Sauce and a Ginger Tuile. Before you asked, a Tuile (pronounced Twill) is a thinly baked cookie with similar look and texture of a wafer. Besides the newfound knowledge, this dessert was deliciously sweet, creamy and I dipped my ginger tuile in the caramel for the extra sugary bite.

PUMPKIN PANNA COTTA WITH SALTED CARAMEL AND GINGER TUILE

The Participating Restaurants: Bittersweet, Chicago’s Dog House, Hugo’s Frog Bar & Fish House, Heaven on Seven, Kiki’s Bistro, La Scarola Restaurant, Lettuce Entertain You, Miller’s Pub, Pita Inn, 437 Rush/Riva Crab House, Spiaggia, and I’m apologizing ahead of time if I missed any other restaurants.

Troy’s Perspective:

The Chicago Culinary Museum at Chicago Navy Pier was a night filled with fun, food & laughter. The free flowing drinks from the open bar definitely added to the celebratory time. The moment was captured in the great atmosphere of the Navy Pier Crystal Gardens that added to the ceremony and ambiance of the great chefs and their creations. It was a night distinguished with an award ceremony into the Chef’s Hall of Fame, complemented by succulent dishes, and a photo booth equipped with various props. After a few drinks, the photo booth really added to the thrill of the night.

THE LUGGS ARE ALWAYS READY TO PARTY

TROY FINALLY HAS A MUSTACHE

Miller’s Pub with Chef Paul stealing the show with his original and most creative Sea Scallop BLT, that really excited and overwhelmed our tastebuds. This authentic BLT was truly unexpected and far exceeded expectations. The BLT was an explosion of flavor that left me yearning for more. We felt obligated to not only take a picture with Chef Paul, but inform him of what great amazement his creation made on us. We look forward to savoring others creations by Chef Paul and we will complete a food review at Miller's Pub in the near future.

Spiaggia offerd a Roasted Pumpkin Seed Gelato that remarkably had the illustrious taste of chocolate. It was quite enchanting to taste a Gelato that was so light, flavorful and pleasing to the pallet. The Pastry Chef Melanie Diamond-Manlusoc and her assistant Lisa were such a pleasure to meet. Melanie gave us the full tour of the restaurant without us being there. With her warm personality and charming gelato, my wife and I can’t wait to experience what Spiaggia has to offer.

PASTRY CHEF MELANIE DIAMOND-MANLUSOC & ASSISTANT LISA (ROASTED PUMPKIN SEED GELATO)

Chicago’s Dog House owner Aaron Wolfson served Smoked Alligator Sausage and Apple Brandy Duck Sausage that was succulent, well seasoned and full of flavor. Being our first time, we were excited and ambitious to try the Alligator Sausage. It was a pleasing experience. The chef/owner and his mom, Gloria truly created a lively atmosphere and offered great conversation. If their personality goes into their food, we are guaranteed to enjoy. We look forward to giving an exclusive to the restaurant and other tasty delicacies that The Chicago Dog House has to offer.

CHICAGO'S DOG HOUSE OWNER AARON WOLFSON
(SMOKED ALLIGATOR AND APPLE BRANDY DUCK SAUSAGE "Please Excuse Not Using Flash")

With the Chicago Culinary Museum’s Chef’s Hall of Fame being an annual event, we encourage all to attend and enjoy. You are sure to enjoy fantastic dishes, up-close conversation with Chicago’s best chefs and have an overall great time. Even if you can't make it, we encourage all to go and patronize our Chicago restaurants. Besides what the event has to offer, you never know who you may meet. We were able to capture a moment with Chef and Restauranteur Graham Elliot and fellow blogger Erika Kubick of CheeseSexDeath. For more photos, check out TheLuggs.com and we hope to see you there next year!!!