Behind the Line: Paul Virant
Topic: Philosophies
Culinary School
What do you wish culinary schools would teach students?
- Paul Virant
- Executive Chef/Owner
- Vie and Perennial Virant
- Western Springs, IL
Recently posted to On The Menu
Ricotta gnudi, braised spaghetti squash, pickled cherry bomb aigre doux, fried kale
Ricotta gnudi, braised spaghetti squash, pickled cherry bomb aigre doux, fried kale: ($15)
So this dish was inspired by April Bloomfield. After eating at spotted pig a few times and hanging out with her at Perennial Virant not to long ago... more »
Posted 09/26/12 - Share this entry
Gunthorp farm chicken ballotine, snail bread stuffing, buttercup squash purée, fennel, pickled garlic, pickled ramp chicken jus
Gunthorp farm chicken ballotine, snail bread stuffing, buttercup squash purée, fennel, pickled garlic, pickled ramp chicken jus: ($31)
Chicken ballotine is a semi regular item on the menu. We have had different variations on the menu. I was thinking about stuffing it with something... more »
Posted 09/21/12 - Share this entry
Wood grilled sturgeon, crispy smoked beef, anson mills Carolina gold rice, Meyer lemon glazed beets, olive and mustard relish
Wood grilled sturgeon, crispy smoked beef, anson mills Carolina gold rice, Meyer lemon glazed beets, olive and mustard relish: ($36)
So for this dish I wanted to have sturgeon back on the menu. I always love wood grilled sturgeon and with all the fall flavors it makes it perfect ... more »
Posted 09/21/12 - Share this entry
