Legacy Of A Chicago Chef
We’ll leave it to others to do the heavy lifting on Charlie Trotter; fine dining is not our specialty around here. But we can offer the uninitiated a glimpse of what Trotter and his restaurant were like through some video culled from YouTube.
1. From the chef’s table.
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2. An 18-year evolution of the same dish.
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3. Steam through the nose.
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4. From Mark Bazer’s Interview Show, borrowing chicken from Cafe Ba-Ba-Reeba and the Henry Ford school of dining.
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5. Trotter on his legacy.
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Comments welcome.
Posted on November 6, 2013