Next: The Hunt

Photographs from my meal in Chicago at Next, The Hunt on March 30, 2013.

Next: The Hunt

1st Course: Vegan Preview

1st Course: Vegan Preview, moss

Domaine La Paonnerie Blanc, Anjou, 2009

Jean-Yes Péron Cotillon des Dames, Savoie 2010

2nd Course: Hen of the Woods

2nd Course: Hen of the Woods, bouillon

2nd Course: Hen of the Woods, inside the box

Vodopivec Vitovska, Venezia Giulia 2006

3rd Course: Catch of the Great Lakes

4th Course: Charcu-Tree

Next

Château du Tariquet VS Classique, Bas-Armagnac

Etienne DuPont Cidre Bouché Brut, Normandy 2011

5th Course: Cellar Aged Carrots and Onions

7th Course: Fallen Leaves & Kidney

6th Course: Duck tongue, cider vinegar

Peique Godello, Bierzo, 2011

8th Course: Sturgeon & Caviar, plating the caviar

8th Course: Sturgeon & Caviar

Pierre Damoy Gevrey-Chambertin, 2009

9th Course: Woodcock Jolie

Olivier Bernstein by, Gevrey Chambertin, 2009

10th Course: Presentation of Squab

10th Course: Chef Beran carving the squab

Dave Beran and the Press

10th Course: Plating

10th Course: Pressed Squab

11th Course: Bison & Béarnaise, cooking over a hot stone

Scacciadiavoli, Sagrantino di Montefalco, 2005

11th Course: Bison & Béarnaise

12th Course: Purple majesty potato

Schlenkerla Urbock Rauchbier, Bamberg

13th Course: Hunter's stew

13th Course: Hunter's stew

Kiralyudvar Tokaji Cuvée, 2007

14th Course: Marrow Brûlée

15th Course: Maris Otter, accompaniments (toffee, basil and mint

15th Course: Maris Otter

15th Course: Maris Otter, plated

16th Course: Tire d'érable