I took a photo journey back through our Brazil albums from this summer – there’s still so much to share with you! Here are a few shots of the acarajé we tried straight from a Baiana vendor in the streets of Pelourinho, Salvador.
Acarajé is an example of the African influence on Brazilian cuisine. It’s made from dende oil-fried black-eyed peas and then stuffed with vatapá – a spicy shrimp/palm oil paste and caruru – a medley of vegetables and spicy sauce. Like many of the dishes in Brazil – we found it pretty heavy and decided to split 2 between the 4 of us.
We officially launched a gunkan section on Chicago’s menu! I’ve been interested in gunkan-maki since Timon’s and my visit to Peru last year. Gunkan, which mean ‘battleship’ in Japanese because of the way they look, are a Japanese tradition (usually filled with uni and ikura), but they’re being made in Peru in interesting new ways. Building from this concept, we’re taking our own approach – combining unique, fresh ingredients for awesome flavor.
Wagyu with quail egg yolk, potato paille and sea salt
Foie Gras with nashi pear and eel sauce
Salmon with ikura and cilantro
Scallop with tobiko and jalapeño
A sneak preview just for our blog readers! Here’s a few top-contending dishes from our last pre-London tasting. These ones move on to the finals…
Cured Scottish Salmon with aioli negro, green apple and avocado oil.
Queen Scallop Ceviche with sweet potatoes, peruvian corn and red jalapeño
Ika Seviche with grapefruit, palmito and gooseberries
Pickled Mackerel with aji amarillo, kabocha, pumpkin seeds and celery