It’s a rite of passage for the rising chef— no, not Grub Street running a slideshow, being invited to cook at the James Beard House in New York. And the latest Chicago chef to get the call is, not surprisingly, Ryan McCaskey of the much-acclaimed Acadia. He and his team will prepare a five-course meal including Maine lobster with summer corn and truffle, pheasant with “flavors of Maine” and a dessert of Maine blueberry, graham cracker, meyer lemon and chocolate. (The Maine connection is that McCaskey’s family spends time in the summer there, and that influenced his cuisine, though it’s certainly not explicitly a “New England” restaurant.) Sound good? Well, good news then: Acadia will serve the menu at two seatings, 6 p.m. and 9 p.m., the Friday, Saturday and Sunday before McCaskey and crew go to New York. It’s $95 per person, $130 with wine pairing. The complete menu is below; call 312-360-9500 to reserve your spot.
MENU
First
Heirloom tomatoes, smoked marshmallow, chartreuse
2011 Isabel, Sauvignon Blanc, Martinborough, NZ
Second
Peeky Toe crab, egg, garnishes
2010 Palmina, Honea Vineyard, Arneis, Santa Ynez, CA
Third
Maine Lobster, summer corn, truffle
2008 Jean-Phillipe Fichet, Meursalt Blanc, Burgundy, France
Fourth
Pheasant, “Flavors of Maine”
2009 Emilio Bulfon, Forgiarin, Friuli, Italy
Fifth
Maine blueberry, graham cracker, meyer lemon, chocolate
2007 Blees Ferber, Riesling Auslese, Bernkastel, Germany
mignardises
* menu items and wines subject to change
