Chef Kornick contributed to the Art Institute’s Art and Appetite exhibition this year. It is on display now through January 27. Read on for his Butter-Poached Maine Lobster, Ricotta Gnocchi, and Creamed Spinach recipe. Cheers!
American Painting, Culture, and Cuisine
November 12–January 27
“With our exhibition Art and Appetite, we invite you to feast your eyes on the rich tradition of food and drink in American art with over 100 paintings, sculptures, and decorative arts from the 18th century to the 20th century. Continue the celebration of delectable edibles in your kitchen with our online cookbook featuring vintage American recipes featured in the exhibition as well as some scrumptious new offerings from Chicago’s top culinary talent.”
Michael Kornick’s Maine Lobster
Butter-Poached Maine Lobster, Ricotta Gnocchi, and Creamed Spinach
- 1 pound fresh cow’s milk ricotta
- 2 ounces grated parmesan
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon grated fresh nutmeg
- 3 eggs
- 3 cups flour
In a large mixing bowl, combine ricotta, parmesan, nutmeg, salt, and pepper. Add eggs and mix until everything is incorporated. Slowly add flour and keep mixing by hand until thoroughly mixed and has the consistency of fresh pasta. Let the gnocchi dough rest for 30 minutes.
Take a small amount of mixture about the size of a baseball and roll it out by hand on a lightly floured cutting board until it forms a cylinder about ¾-inch thick. Cut gnocchi into pieces about one-inch long. This recipe will yield over 40 pieces.
To cook, place the gnocchi in boiling salted water until the gnocchi rise to the top and then cook another 2 minutes. Cool in cold water, drain, and reserve in a covered dish.
For butter-poached lobster:
- 4 whole live lobsters, 1¼ pounds each
- 2 gallons boiling salted water
- salt to taste
- 1 pound unsalted butter
Boil the lobsters for 7 minutes in heavily salted water; shock in ice water. Remove the lobsters when just cool and crack the shells with a mallet or poultry scissors. Remove the tail, claw, and knuckle meat, reserving the flesh until service time. Cut the lobster meat into gnocchi-size chunks.
For the creamed spinach:
- 3 tablespoons unsalted butter
- 3 shallots, finely diced
- 2 cloves garlic, finely chopped
- ½ cup heavy cream
- salt and pepper to taste
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon fresh grated nutmeg
- 12 ounces fresh spinach leaves
In a large sauté pan, melt the butter and add the shallots. Sweat over medium heat gently browning the shallots and butter. Add the garlic and cook for a few more seconds. Add the cream, bring to a boil, and reduce by one-third. Add the spices, then spinach. Cook quickly over high heat until the spinach is just cooked. Keep warm!
Melt 4 ounces of butter (per serving) in a large sauté pan over a low flame. Add the gnocchi and lobster meat; slowly warm.
On a plate, spoon a small amount of the creamed spinach. Place the warm lobster and gnocchi on top; sprinkle with parsley or chervil and serve.
Please join us for a special night to to support the fight against homelessness and poverty at Inspiration Kitchens on Monday, December 9 at 7pm. Chef Michael Kornick will be serving a seasonal four course menu with passed appetizers. Tickets are $40/person and you will be supporting the amazing work Inspiration Kitchens do in our community! This dinner is BYOB.
The four-course plus appetizer dinner includes a seasonal menu from Chef Kornick prepared with support from students from Inspiration Corporation’s Foodservice Training program.
Crostini with chicken liver pate and cornichon
Butternut squash soup, chive, cumin and chili oil
Salmon tartare, capers, tarragon and fennel on crostini
Wild mushroom pot pie, rosemary and thyme
Salad with warm goat cheese, caramelized shallots & Marcona almonds
Smoked and roasted loin of Berkshire pork, caramelized apple, savoy cabbage and stone ground mustard
Pecan caramel tartlet, creme fraiche
This excellent dinner will be held at Inspiration Kitchens’ LEED certified restaurant at 3504 W. Lake Street.
Reserve your seat today! Call Jon Heuring at 773-878-0981 x 255 or email@example.com
100% of ticket sales and proceeds benefit Inspiration Corporation and our award-winning programs.
We are so proud of our amazing Pastry Chef Lisa Bonjour and her nomination for Pastry Chef of the Year for the 2013 Jean Banchet Awards for Culinary Excellence!
The award is named in honor of legendary Chef Banchet, who helmed Wheeling’s iconic Le Francais (once heralded as the best restaurant in America by Bon Appetit magazine), from 1973 to 2001.
The winners will be announced on Jan. 31, 2014, as part of the 17th annual Cystic Fibrosis Foundation’s Grand Chefs Gala at the Fairmont Chicago.
Here’s to 2014! We will be offering a 4 course tasting menu specially prepared by Executive Chef Erick Williams and Pastry Chef Lisa Bonjour for $90 to our early seating guests (reservations between 5:30 and 7:30pm) and for $125 later seatings (8:30pm on). The second seating will include DJ John Young playing music and a champagne toast at midnight for those who choose to celebrate the New Year here in the restaurant. Wine pairings are available for an additional $50 per person.
yellowtail hamachi, american paddlefish roe
skuna bay salmon, crispy ginger
yellowfin tuna, fennel and preserved lemon relish
2011 Domaine de la Pepière, Muscadet Sèvre et Maine
chilled alaskan king crab legs, mustard greens, blood orange
champagne jelly, hazelnuts, sherry vinaigrette
N.V. Raventós I Blanc, ‘de Nit’ Cava Rosa, Penedés
pan seared maine diver sea scallops, spaghetti squash
brussels sprouts, boar bacon vinaigrette
2012 Qupé, Marsanne, Santa Barbara County
charcoal grilled bobwhite quail, anson mills polenta
balsamic glazed pearl onions
2011 Birichino, ‘Besson Vineyard’ Grenache, Central Coast
pan roasted columbia river sturgeon, poached maine lobster
beluga lentils, glazed heirloom carrots, rosemary, red wine sauce
2010 Domaine Bachey-Legros, ‘Le Goty’, Maranges
strube ranch aged sirloin, creamed kale, hen of the wood mushrooms
peruvian purple potatoes, truffled sea salt
2011 Tenuta il Poggione, Rosso di Montalcino
baby, it’s cold outside
cocoa nib brownie, chocolate cremeux, toasted marshmallow
peppermint ice cream
N.V. Quinta do Noval, ‘Noval Black’ Port, Duoro
donuts in paradise
brioche donuts, passion fruit sabayon, coconut crisps, thai basil
passion fruit-mango sorbet
Chateau de Myrat, Sauternes, France 2007
monday, november 18
mk The Restaurant
$3,000/tables of eight
proceeds will benefit the james beard foundation scholarship program for chicago culinary students
for more information please contact megan
firstname.lastname@example.org | 312.482.9179
On September 15, we celebrated 15 years of mk with our closest clients and friends. We are so thankful for everyone’s support and look forward to another 15 years!
Monday, October 7
$30 at the door gets you 2 drinks + passed bar bites and 1 raffle ticket for a chance to win a Chicago stay-cation at the Sofitel with dinner for two at mk, a bottle of bubbles and a gift basket and certificate to The Circle Salon.
Guest bartender Cristiana DeLucca of The Drawing Room will be serving cocktails and beer and wine will also be available.
ALL PROCEEDS GO TO Un86′d, a charity created to aid in monetary relief for restaurant professionals in need, including educating workers on how to utilize public and private health care for their own benefit. Un86′d strives to support an industry
that is often overlooked.
On Wednesday evening, September 18, Franciscan Outreach hosted Helpings of Hope: Celebrity Chefs Help the Homeless, at Salvage One. The event featured an extraordinary tasting of the culinary creations of some of Chicago’s top chefs, led by our own Chef Erick Williams and Chef Cleetus Friedman of Fountainhead.
Funds raised from Helpings of Hope: Celebrity Chefs Help the Homeless benefited Franciscan Outreach, one of the oldest and largest providers of programs and services in the region to men and women without homes.
mk Pastry Chef Lisa Bonjour was featured as one of five pastry chefs to watch in Chicago in this week’s Chicago Tribune.
Lisa Bonjour of mk
When this 28-year-old political science graduate decided to try her hand at cooking, she picked a Portland, Maine, restaurant she liked and asked if she could work free. That led to a part-time job and eventually to stints locally at Quince, Boka and Trenchermen. These days Lisa Bonjour runs the pastry program at mk, where her desserts bear such whimsical names as Cake & Shake, Cuckoo for Cocoa-nuts and Strawberry Shorty (which contains no shortcake but does include cucumber). Bonjour is adept at creating distinct dishes from approachable, even familiar flavors. “I want (desserts) to be interesting enough that you want to keep eating,” she says, “but I don’t want it to be so interesting you worry that the ingredients don’t go together.” Her current favorite is the Maize & Blue, a Michigan-sourced composition of corn-pudding cake, grilled corn anglaise and kettle corn with blueberry compote, candied blueberries and vanilla ice cream. “When I was in Maine, at the beginning and end of every school year there was a lobster bake, which always included corn on the cob and blueberry cake,” Bonjour says. “I always think of that meal as the beginning and end of summer — blueberries and corn. So I showcase corn in different ways and blueberries in a couple of different ways.”
Read the whole article here.