The Dearborn is teaming up with Choose Chicago to embark on an immersion trip to Dublin, Ireland this June. Chef Aaron and the Lawless sisters are working with Dublin tavern, Hugo’s, for a five-course collaborative dining experience at their restaurant on June 22.
Under the helm of Irish chef Chef Michael Morrisroe, Hugo’s is located in Dublin’s city center just off the northeast corner of St. Stephens Green. Chef Aaron and The Dearborn team will represent the Chicago restaurant industry and introduce Midwestern-infused cuisine to an international audience. With a collaborative menu from both Chef Michael and Chef Aaron, diners will experience traditions and flavors from both chef’s upbringings in one meal.
Chef Aaron’s additions to this collaboration menu are as follows:
Starter: Amuse Bouchee (a play on The Dearborn’s famous Fish & Chips) made with marinated mackerel, Kaluga caviar, fried potato chips and tartar sauce
First Course: Steak Tartare and Bone Marrow made with a sweet soy marinade, Korean pear, cornichons, and a salted bone marrow toast
Third Course: Honey Glazed Duck Breast made with a cashew and fava bean mousse, white and green bean asparagus, cherry mustard seed relish and a tart cherry jus
Chef Michael will be providing the second and final dessert course during the experience.
The Dearborn is teaming up with Choose Chicago to embark on an immersion trip to Dublin, Ireland this June. Chef Aaron and the Lawless sisters are working with Dublin tavern, Hugo’s, for a five-course collaborative dining experience at their restaurant on June 22.
Under the helm of Irish chef Chef Michael Morrisroe, Hugo’s is located in Dublin’s city center just off the northeast corner of St. Stephens Green. Chef Aaron and The Dearborn team will represent the Chicago restaurant industry and introduce Midwestern-infused cuisine to an international audience. With a collaborative menu from both Chef Michael and Chef Aaron, diners will experience traditions and flavors from both chef’s upbringings in one meal.
Chef Aaron’s additions to this collaboration menu are as follows:
Starter: Amuse Bouchee (a play on The Dearborn’s famous Fish & Chips) made with marinated mackerel, Kaluga caviar, fried potato chips and tartar sauce
First Course: Steak Tartare and Bone Marrow made with a sweet soy marinade, Korean pear, cornichons, and a salted bone marrow toast
Third Course: Honey Glazed Duck Breast made with a cashew and fava bean mousse, white and green bean asparagus, cherry mustard seed relish and a tart cherry jus
Chef Michael will be providing the second and final dessert course during the experience.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!