Home - Contact Us - FAQ - Glossary - Sitemap - Login - Advanced Search    
Home > DINING WITH CHEFS > Chicago Dining with Chefs > Everest (Part 2 of 2)

Chef/Proprietor Jean Joho


    Casco Bay Sea Scallop

Dining with Chefs: Chef/Proprietor Jean Joho

Next, we sampled a series of starters, including the Home Smoked Salmon Choucroute Galette and Aigrelette; the Casco Bay Sea Scallop, Marinated Turnips, Alsace Style, and Pinot Gris; and the Vintage Carnaroli Risotto, Wild Mushrooms and Quail. "In France, we always have salmon," Chef Joho explained. "Here, though, we have it with potato and cabbage; some kind of starch always reminds me of Alsace, and the potato and cabbage really work together. For the scallops, I serve them with turnips because when I grew up, we did turnips this way. My own interpretation is using American turnips, marinated three or four days, that we cook almost like a cabbage."

Carnaroli Risotto

What about the risotto, we wondered, which is decidedly more Italian than French. "I always have risotto on my menu," Chef Joho explained. "When I made risotto in 1986 at Maxim's, I got a whole page in The New York Times, which said it was the best risotto in the United States. I change the risotto all the time -- five or six times a year -- but I always have some kind of risotto. It's where my Italian background comes in."

Most Viewed
The Inside Scoop
Favorite Links
About Us
Press Room
Advertise With Us
Contact Us
View Website Rules and Regulations | Editorial Policy | Privacy Policy | Shopping Policy of TravelsinTaste.com
Copyright © LAM Endeavors LLC 2018, All Rights Reserved. Users of this site agree to be bound by the terms of the Travels inTaste.com Web Site Rules and Regulations.