![]() "For me the fun part about doing this is the connection with others and in particular in the arts how they get from point A to point B in their craft is inspiring and it's also very relatable. "I think putting myself on a blank canvas is a little intimidating," said Tomaska. Photo: Taste of Home Photo: Taste of Home This reminds me of a packing peanut. Tomaska says diners don't have to be educated in food or art to connect to the experience at Esmé. "A portion of the proceeds of the ticket sales goes back to that foundation."Įye-popping dishes on the current menu include a piece of cod dressed with pieces of corn to appear like a corn cob called "Resourcefulness" and a multi-colored, fruit-flavored drink served with glass crazy straws. "Currently we're working with Kitchen Possible which is a youth programming group," said Tomaska. What are Cheetos Puffs Cheetos Puffs are a deliciously addictive snack that has been tantalizing taste buds since their introduction in the 1970s. The dishes, inspired by featured artists' Griffin Goodman and Zelene Schlosberg, are colorful and playfully plated. Tomaska describes Esmé's current tasting menu as childlike and nostalgic because it's all about empowering children. "You're eating at a place that's Michelin-starred and it's like a museum." Youd need to walk 42 minutes to burn 150 calories. "You get to not only look at it but you get to eat it," said Octavious. There are 150 calories in 1 serving (1 oz) of Chesters Flamin Hot Puffcorn. ![]() Last winter's first featured artist, Chicago photographer Paul Octavious, describes experiencing his photos interpreted through food as mind boggling. "It's very welcoming and inviting and that's what we're trying to instill in the food and in the experience."Įsmé's menu rotates quarterly to correspond with art installed at the restaurant. "Tasting menus and art can both be intimidating but this space isn't about that," say Tomaska. ![]() The dish is indicative of Tomaska's fun and whimsical approach to fine dining as well as his appreciation for art. The 3-foot high, Flamin' Hot Cheeto comes in a bouquet to the table and is seasoned with house-fermented peppers and cheddar cheese. In a bowl, pour the caramel sauce over the puffed corn, stirring constantly until evenly coated. Over medium heat, bring the mixture to a rolling boil for 1 full minute or until the sauce is at the soft ball stage. "It's basically this extruder attached to a flywheel with a 10-horsepower motor." Add corn syrup, butter, brown sugar and salt to a saucepan. "A friend helped me build the machine," says Tomaska. CHICAGO - The whirring sound of grain exploding under pressure is not what one expects at a Michelin-starred restaurant, but Chef Jenner Tomaska at Lincoln Park's Esmé says it's crucial to making a house favorite on the bar menu: Flamin' Hot Cheeto.
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