Behind the Line: Troy Graves
Topic: On the Job
Culinary Style
Do your menu items completely change with the seasons, or just the sides/preparation of the dishes?
- Troy Graves
- Chef/Partner
- Red Door
- Chicago, Il
Recently posted to On The Menu
Thai Egg
Thai Egg: ($8)
I have always liked the idea of scotch eggs, but often times find them somewhat boring. I wanted to recreate a scotch egg with a little more excite... more »
Pairing: 2011 Andriano Muller Thurgau
Posted 12/28/12 - Share this entry
Brussels Sprouts, Lamb Bacon, Dukkah
Brussels Sprouts, Lamb Bacon, Dukkah: ($6)
BrusselsSprouts and bacon are a classic cold weather dish. I wanted to do something different with this. I really enjoy lamb bacon, it is smoky and... more »
Posted 10/18/12 - Share this entry
Lobster stuffed baby pumpkin with mushrooms, chard, and cognac cream
Lobster stuffed baby pumpkin with mushrooms, chard, and cognac cream: ($18)
This is an awesome fall dish that I first saw at Meritage. Ever since I have ran a stuffed baby pumpkin dish. In this I tried to incorporate all of... more »
Posted 09/26/12 - Share this entry
