Ryan McCaskey: From tweezer to table | Slideshows | Chicago Reader

August 08, 2013 Slideshows » Blogs

Ryan McCaskey: From tweezer to table 

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Behind the scenes as the chef makes the tasting menu at Acadia.
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Michael Gebert
Spreading "soil" on the stenciled rectangle of tomato jam that forms the base of the tomato salad.
Michael Gebert
Tomato salad with eggplant, anise hyssop, and Pedro Ximenez sherry vinegar
Michael Gebert
Strips of coffee gel for the foie gras dish
Michael Gebert
McCaskey builds the foie gras dish.
Michael Gebert
Miso-cured foie with lemon curd, muffin-top and -bottom crumble, coffee gel, and milk-tea meringue
Michael Gebert
McCaskey plates the pig-ear terrine, which looks like perfect rectangles of some exotic wood. "The hardest part of this dish is that it's so geometric," he says.
Michael Gebert
Berkshire pig, including the pig-ear terrine, an herb-wrapped loin that looks like a sausage, a fried cube of head cheese, and puffed chicharrones, with grilled peach, mustard, and osmanthus apricot
Michael Gebert
Bringing the halibut to the table
Michael Gebert
Halibut with leek, clam, bacon, house-made oyster crackers, and chowder. The last is poured tableside, then garnished with a pipette.
Michael Gebert
The kitchen is quiet, almost serene, the chefs intensely focused on the tiny tasks that make each plate look exactly the way McCaskey wants them all to be.
More slideshows
Danny O'Donnell21 images
Danny O'Donnell15 images
Brittany Sowacke20 images
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Michael Gebert
Spreading "soil" on the stenciled rectangle of tomato jam that forms the base of the tomato salad.

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