Culinary Close-up with Café Cancale and ALTHEA

This fall, try two very different dishes from the best in Chicago food

Image may be NSFW.
Clik here to view.

Mussels à la Normande from Café Cancale {1576 North Milwaukee Avenue, Chicago; 773.904.1121}

Café Cancale is an homage to the lovely oyster town of Cancale, France, and to the French coast of Brittany, born from one life-changing trip taken by chef-partner Paul Kahan. Alongside Kahan is chef de cuisine AJ Walker of The Publican, Publican Quality Meats, and Anker. Chef Walker combines classic French cooking techniques and Midwestern quality ingredients seamlessly. At Café Cancale, guests can enjoy a wide range of French bites from classic hors d’oeuvres and rotating selections of raw seafood to pastries and baguettes. The Mussels à la Normande is a favorite among guests. This dish strikes exactly the right balance between decadent and light and pairs perfectly with the expert, in-house wine list and French spirits.

1. The mussels, from Peter Stocks in Calendar Island, Maine, are steamed in white wine.
2. Slivered garlic, shallot, celery, thyme, and chile flakes are sweated in butter to build a soul-warming broth.
3. The dish is finished with a sprinkling of lovage for presentation and depth of flavor.
4. The plate is presented with a heaping helping of frites fried to perfection.

Image may be NSFW.
Clik here to view.

Kelp Noodle Cacio e Pepe from ALTHEA {700 North Michigan Avenue, Chicago; 312.525.3400}

Plant-based pioneer Matthew Kenney creates food innovations that are almost too pretty to eat. ALTHEA is perched on the seventh floor of Saks Fifth Avenue, with the gorgeous backdrop of the Magnificent Mile in view. ALTHEA is dedicated to sourcing the highest quality fruits, vegetables, nuts and seeds, offering a fresh spin on traditional dishes. Celebrity chef Kenney’s menu is innovative, light, and bright, and tailors to diners of all kinds. With dishes like the Heirloom Tomato and Zucchini Lasagna, Chickpea Fritatta, and Spicy Udon, the philosophy of the restaurant shines bright. This season, ALTHEA highlights the finest produce for a raw, entirely plant-based, and gluten-free rendition of Kelp Noodle Cacio e Pepe. Globally inspired yet locally sourced, this is a unique execution of an Italian classic.

1. In place of pasta, kelp noodles are the main focus and truly the star of the show.
2. A rich, peppery cashew cream dresses the noodles.
3. The dish is topped with dehydrated oil-cured black olives, sugar snap peas, and delicious pea sprouts from Closed Loop Farms.
4. A fine swipe of green olive purée finishes the dish.

By Becky Wills | Contributor

The post Culinary Close-up with Café Cancale and ALTHEA appeared first on DiningOut Chicago.