Culinary Update

CULINARY UPDATE By Dot Vartan

THE DISH: AN INTERVIEW WITH CHEF LARRY ABOUT ALL THINGS CULINARY AT CYC

Q: How did you like doing the cooking classes this spring?

A:It was a blast. I hope everyone enjoyed learning how to make some great dishes. We are debuting a new lineup of cooking classes beginning November 4th. Ten members will have the opportunity to see the cooking demonstration live in the Monroe Station kitchen and then enjoy the dinner in the dining room. We will also offer the lesson on zoom in the same format as we did in the spring. These will be offered Wednesdays in November and December.

Q: What’s your approach with menu planning this summer?

A: I am now planning a new menu about every four weeks versus every six weeks. Along with some of the club favorites, we added a few more salads and mixed things up with global cuisine flavors. I did have to adjust ingredients due to supply issues.

Q: What are the supply issues?

A:For one, fresh fish is in limited supply. We were not able to get fish from Hawaii and Europe so, I have to work with what’s available that meets my quality standards. Specialty produce and berries, except for blueberries, are not great at the moment. Also our distributor deliveries are less frequent so, planning becomes even more important.

Q: Has the reservation system been working well?

A:Yes, members have been making advance reservations, which is the best way to ensure that we can accommodate you. The weather was great for patio dining through the summer and now we are transitioning inside with 40% capacity for indoor dining in the Mac Bar, Fireside Lounge and main dining room. Patio dining will remain an option for members throughout the winter, while the weather remains cooperative.

Q: Do many people place to-go orders?

A:Yes, to-go orders are a good way to enjoy a great meal on your boat or at home with friends through the holidays. You can order off the regular dining menu or we can prepare something special for you. Simply use the CYC app or send an email to chef@chicagoyachtclub.org.

Q: We have all missed the special dinners and holiday buffets this year. Are there any planned for the holidays?

A:For Thanksgiving we are planning to do a family-style meal with all the trimmings. So, many of your favorite buffet items will be served on a platter to your group at your table. For the Children’s Holiday Party and Candlelight Dinners we will also be doing a family-style menu. As always, make your reservations in advance.

Q: Tell us about the new Pastry Chef, Faith Kaufman.

A: Faith went to culinary school at the Culinary Institute of America in Napa Valley. She did a stage (internship) at several well-known restaurants, such as French Laundry in St. Helena, and Tru and Charlie Trotter’s, in Chicago. Her specialty is fine dining plated desserts, along with specialty ice creams and handmade chocolates. She took time off to raise a family and we are now pleased to have her at the CYC.

Q: What can we expect on the dessert menu?

A:We’ve started with classic Keylime and Blueberry pie, as well as French Almond Peach Tart and Red Velvet Chocolate Lava Cake. Faith is working on tarts, cakes, cookies in fun flavors, including s’mores. Thanks to Chef Larry and his staff for keeping us well fed.

THE SIP: COCKTAILS WITH THE CATERING DEPARTMENT BY TAYLOR SPARROW NESBIT

In October we hosted Tanteo Tequila’s regional sales director for an education on their tequila and a margarita making class. Those members who joined had the opportunity to taste all four Tanteo Tequilas including Blanco, Jalapeno, Chipotle, and Habanero as well as specialty cocktails made from each flavor.

As the weather cools, our servers have created some delicious new fall cocktails including: • Ballotin Coffee Hot Toddy • Falling Seal with Gosling Gold & Apple Cider • Dark and Stormy with Goslings Rum and Ginger Beer • Panadero Tequila Martini Here’s a recipe for a Tanteo cocktail that you can serve at your own happy hour:

PUMPKIN MARGARITA

2 oz. Tanteo Chipotle Tequila 1 oz. fresh lemon juice

3/4 oz. agave nectar 1 oz. pumpkin puree Combine the tequila, lemon juice, agave, and pumpkin puree with ice in a cocktail shaker; shake well. Pour into a cocktail glass rimmed with cinnamon and sugar.