Ryan Pfeiffer, the new executive chef of Blackbird in Chicago, has developed a reserve tasting menu available for dinner on Friday, Saturday and Sunday nights that features premium and seasonal items. The star of this dish is foie gras that Pfeiffer poaches in lobster stock reduction.
“It turns out that foie gras and lobster are really good friends,” he said.
It’s served with lobster bubbles made by buzzing an egg into the poaching liquid and then adding a little sherry vinegar. The dish also has a gastrique made with sherry and fish sauce. Rounding out the menu item is “caramelized yogurt,” made by adding amber caramel emulsified with egg yolks to yogurt.
“Then we just top the dish with an obscene amount of matsutake mushrooms,” Pfeiffer said, as part of a celebration of the seasonal fungus.
Price: Part of the reserve menu, which is currently $190
Availability: The menu changes frequently to reflect the available of premium products from around the world as well as seasonal ingredients