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Chowdown Countdown is an American television special series that features 101 places to find the tastiest and most amazing food at various locations across America. Each episode counts down to the number one spot and features all different types of establishments such as restaurants, diners, drive-ins, bars, burger joints, bakeries, drivethrus, delicatessens, ice cream parlors, pubs, sandwich ...
Tru was a French restaurant located in the Streeterville neighborhood in Chicago. Tru was opened in 1999 by Rick Tramonto and Gale Gand with the backing of Rich Melman's Lettuce Entertain You Enterprises. It was a Michelin one-star restaurant since the Chicago guidebook's inception in 2011; in 2017 the restaurant was awarded two Michelin stars. [1]
As of the 2024 Michelin Guide, there are 19 restaurants in Chicago with a Michelin-star rating. The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by encouraging drivers to use their cars ...
The signature dishes are: Hubert Keller's Lobster and Truffle Cappuccino with Corn Madeline; Art Smith's Seared Grouper with Hearts of Palm, Trumpet Mushrooms, and Meyer Lemon; Anita Lo's Seared Scallops with Potato Puree and Bacon, Sea Urchin and Mustard Greens; Michael Chiarello's Fennel Balsamic Quail with Mosto Cotto Mostrada, Sauteed ...
By 1976 the company had 5 restaurants and a band called Fresh Lettuce. [4] The partners continued expanding the company's network of restaurants. By the mid-1980s, the company employed over 2,000 people and had annual revenues of $40 million. [4] Since its founding the company has opened 130 restaurants, with 70 concepts. [5]
Rick Moonen (Shrimp "Sloppy D'oh!" with Truffle Chips and Beer) – 4½ stars; Jody Adams (Cracked Wheat Salad with Goat's Milk Ricotta, Barbecued Beets, and Baked Kale Chips) – 4 stars; Susur Lee (Purple Potatoes, Pan Roasted Pork Chop, and Glazed Grapes with Mustard Sauce) – 3½ stars WINNER: Rick Moonen
Ian was born in Houston, Texas, and moved to Arkansas as a teenager. At 15, he started foraging for mushrooms and wild greens with his uncle, in Fayetteville, Arkansas. After tasting his first truffle, Ian became obsessed with wild foods, and began cold-calling local restaurants and chefs in neighboring cities.
Elimination Challenge: The chefs created dishes featuring white truffles for a Tuscan food festival held at the Palazzo Pfanner. The guest judges for the challenge included chef Cristiano Tomei and truffle hunter Cristiano Savini. Winner: Melissa (Truffle Congee, Salami, Fried Garlic, Parsley, Quail Egg & White Truffle Butter)