Special Event
Kevin Shikami

Kevin Shikami
Kevin
Chicago

Kevin Shikami

with wines from
Marc Brédif
Vouvray, France

de Ladoucette
Pouilly-sur-Loire, France

Albert Pic & Fils
Chablis, France

Regnard
Pouilly-sur-Loire, France

Tuesday, October 15, 7:00 P.M.
Members $95, guests $120

East, meet West. "Few merge [the Asian and French] cooking idioms as seamlessly as [Kevin] Shikami does," Phil Vettel wrote in his Chicago Tribune review of Shikami's eponymous restaurant, Kevin. For this very special dinner, Shikami's innovative fusion cuisine will be paired with wines from the de Ladoucette group, which has vineyards in the Loire Valley and Burgundy.

Chicago Magazine writers Dennis Ray Wheaton and Anne Spiselman sampled the sautéed sea scallop layered with foie gras and served with watercress and foie gras chawan mushi, as well as the duck breast with a duck-pear spring roll in star anise sauce, then pronounced Shikami's cooking "fluent fusion." They included Kevin on their list of Best New Restaurants for 2001-2002 and called his tuna tartare with wasabi, pickled cucumber, seaweed, and hamachi salad "the city's finest new dish."

Shikami, a Chicago native, has been known to food lovers in the Windy City for more than 20 years, beginning with his stint at Ron of Japan. Since then, he has worked at Chi-Town hotspots Jimmy's Place, Ciel Bleu, Yoshi's Café, con fusion, and the Outpost, with time in Paris at Le Domarais and in San Francisco at Pierre at the Meridian. In 1991, he was named to Food & Wine's annual roundup of 10 Best New Chefs.

Bruno categorized Shikami's cooking as a mixture of "Finesse, Flair, Flavor, and Talent," but she could just as well have been talking about the wines of one of the Loire Valley's premier vintners, the de Ladoucette family. In 1787, Comte Lafond stopped in the small town of Pouilly-sur-Loire, where he found out that the Château du Nozet, one of the region's biggest wine producers, was for sale. He snapped it up. Under Lafond's guidance, the reputation of the Pouilly Fumé wines grew in renown, with Napoleon naming it his favorite white wine. In 1972, Baron Patrick de Ladoucette took over the family business, and his standards of excellence have brought the wines to a national stage. In the mid-1980s, de Ladoucette wines expanded their portfolio to include the prestigious Regnard and Albert Pic & Fils vineyards in Chablis.

 

Seared Ostrich with Foie Gras and Nectarine Compote
Spring Roll of Crab, Watermelon, Ginger, Noodles, Herbs, and Caviar
     Marc Brédif Vouvray 2000

Tuna Tartare with Hamachi Salad

     De Ladoucette Pouilly-Fumé 2000

Sautéed Sea Scallops and Foie Gras with Foie Gras Chawan Mushi

     Albert Pic Premier Cru Montmains 1996

Sweet-and-Sour Bass and Lobster on Coconut Jasmine Rice with Chili Sauce and Thai Herb Coulis

     Regnard Grand Chablis 1998

Seared Bluefin Tuna in Yuzu Dashi with Pickled Mushrooms, Gobo, Daikon, Ginger, and Watercress

     Carpe Diem Pinot Noir 2000

Roasted Breast of Squab with Pot-Stickers Filled with Mushrooms and Truffles, Candied Hazelnut Sauce, Aged Balsamic, and Nancy's Camembert Cheese

     Marc Brédif Chinon 2000

White Chocolate Almond Cake with Sautéed Apricots and White Chocolate-Lavender Ice Cream

     Marc Brédif Nectar 1989


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