Blackbird, the first seed planted in James Beard Award-winning chef Paul Kahan's Chicago empire, continues to flourish thanks to its "elegant and imaginative" approach to fine dining that embraces local farm-raised ingredients and bright color in chef de cuisine Perry Hendrix's eight-course spring menu.
And lucky for us, this tasting menu includes not one, but three desserts from chef Dana Cree, who was a 2015 James Beard Award finalist in the Outstanding Pastry Chef category.
Sea scallop with foie gras torchon, radish, strawberry, sunflower
Seared walleye with pickled shrimp and grit fritters, spring onion soubise, rhubarb, sorrel
Artichoke cappelleti with garbanzo beans, ramps, pistou, feta, basil
Corned goat with tomatillo, serrano, spring garlic, green almond, almond milk, mint
Chili glazed pork belly with snap peas, chewy morels, peanut consumme, and corriander
Zingerman's Creamery 'Manchester' cow's milk double cream, pickled beets, guava leather, castelvetrano olive, pink peppercorn, rose
'Rhubarb popsicle' - hibiscus lassi, bitter almond meringue, japanese knotweed, vermouth, black lime
'Tres leches' - whipped gjetost, earl grey milk jam, burnt banana, bergamot, whey
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