Graham Elliot

Smoked oyster custard with champagne mignonette, fine herbs and black pepper

Sweet pea broth with jamon iberico, crispy shallots, lavender gel, goat cheese puree, pickled onions and pea shoots

Soft boiled egg with brioche crumble, pickled mustard seeds, mustard gel, ramps, tomatoes, radish, lettuce, asparagus, tarragon gel and sea salt

Slow braised pork belly with mango gel, mango balls, creamy mango puree, sauteed lily flowers and pork skin crumble

Parmesan risotto with artichoke puree, braised artichokes, basil and summer truffles

Roasted duck breast and duck pate with tobacco infused foie puree, duck jus, strawberry puree, sorrel, and frais de boise

Black sesame foam with chocolate, cherries and black olive powder

Poached halibut with potato puree, brown butter powder, summer squash, dill gel, lemon gel and flowers

Australian wagyu beef with beef fat emulsion, fine herbs and sautéed onions

Cheddar cheese biscuit and avalon cheese with pickled onions, crispy chorizo and green onion puree

Plum sorbet with bruleed plums, caramelized white chocolate, smoked white chocolate, root beer crumble and candied celery

Toasted hay parfait with candied grits, bourbon-blueberry caramel, macerated blueberries and micro mint

Dark chocolate ganache with apricot sorbet, roasted apricots, coconut pudding, shaved toasted coconut and candied fresno chili

Moto

Marinated tofu with soy sesame glaze, ranch cauliflower, sea bean salad

Camembert cheese with dried apricot, freeze dried corn salad, mushroom puree with crispy enoki mushroom and pea powder

Beet puree with micro arugula, avocado mousse with tortilla crumble, greek salad gel

Roasted banana with espresso foam, peanut and bacon ball, chocolate covered raisins

Steam bun with pork fat

Left to right: Flash cooked kampachi with jalapeño and crispy malanga root, spring roll with braised kombu, and pickled jicama and scallop dumpling

Green Tea

Crudite: Cauliflower panna cotta with beet merangues, broccoli puree, celery, carrot, radish, deviled egg salad, puffed pasta with ranch powder and bell pepper caramel

Ocean view

Crispy spot prawn with onion butter puree

Raw oyster with pickled shallots and garlic chips

 

Mahi ceviche and abalone with caviar and sea beans

Zen garden cheese plate with flavors of truffle, almond and peach

Lobster cone: Uni waffle cone filled with lobster salad, corn mousse, bacon, saffron and lemon zest sprinkles

         

Forest Foraging: King trumpet mushrooms, chanterelle mushrooms, morels, maitake mushrooms, mushroom puree, pea powder, pea shoots, fresh peas, braised venison shoulder and seared venison loin, pickled onion, blueberries and crisp sunchoke

Red wine salad: dressed micro arugula and amaranth with beet puree, dates, cherries, blackberry droops, braised wild boar, and two varieties of truffle

Tostada part 1: Tortilla puff with seared wagyu beef, sour cream dippin dots, lime vesicles, and micro cilantro

Tostado part 2:the avocado; shell made of chocolate dusted with jalapeño powder filled with tomatoes, garlic, shallots, avocado mousse and a pit made of tortilla sorbet

Lamb loin carpaccio with fresh chickpea hummus

Smoked and rolled lamb belly with olive tapenade

Top to bottom: lamb neck sausage with braised fennel, lamb leg with buttered chickpeas, lamb pate with fennel frond puree and lava bean leaf, and braised lamb shoulder with artichokes

Coffee service: in the cup is blondies, candied pecans, roasted bananas, lemon peel puree, burnt cinnamon ice cream, frozen espresso whipped cream, and coffee gel glaze with coconut sugar cubes and tonka bean froth

Edible cocktails: Old Fashioned, Mint Julep, Whisky Smash and Whisky and Ginger

Leather glove inside glass dome filled with smoke

Dark chocolate hand with creamy pumpkin seed puree, pine yogurt, smoked chocolate cookies, poached raisins, sugared pumpkin seeds and raisin sorbet

Edible menu printed on a jasmine marshmallow with diced apple, roasted pineapple, grapefruit vesicles and various mints

Dishes for the chefs at Moto

Butter roasted halibut with wasabi-pea puree, radish, sea beans, micro greens, beech mushrooms, and purple potatoes 

Blueberry gelee with chocolate snow pickled blueberries, nitro frozen blueberry foam, candied almonds and amaranth 

For the past week I have been staging at the world famous Moto restaurant in Chicago. It  has been the greatest experience of my life, and I hope to return soon. At the end of my stage not only did I get to eat at the restaurant with my father, but I also got to cook two dishes for the chefs.

Blackbird

Chilled fennel soup with seared ahi tuna, melon panna cotta, basil and puffed rice

Kombu cured fluke with lardo, spruce tips, fava beans, and hijiki seaweed

Confit octopus with english pea porridge, bread and butter pickles, buttermilk-dill tuiles, and pea shoots

Grilled sturgeon with walnuts, cabbage, crispy enoki mushrooms, and kaffir lime

Crispy confit duck leg with grilled white asparagus, sea beans, sourdough and herbs

Bubblegum ice cream with vanilla, banana and mochi

Blueberries, hay, honey, and thyme

No writing.......

Hey all,
Sorry I have not been writing reviews about the restaurant I eat at, the way I used to. I have had writers block and could not think of any thing. However, I only post about restaurants and meals that I have enjoyed immensely so know that. Hopefully I will get some writing inspiration soon.
Aaron