Chef Shin Thompson of Bonsoiree - Chicago, IL

Oil-poached Baby Octopus, Lobster Takoyaki, Kabayaki, Winter Melon, and Japanese Pickles

Oil-poached Baby Octopus, Lobster Takoyaki, Kabayaki, Winter Melon, and Japanese Pickles

Porcini Mushroom Bisque, “Umami” Sauce, Encapsulated Bread ‘n’ Butter, Crispy Beets, and Asparagus Slaw

Porcini Mushroom Bisque, “Umami” Sauce, Encapsulated Bread ‘n’ Butter, Crispy Beets, and Asparagus Slaw

Scallop and Crab Motoyaki: Diver Sea Scallop, Peekytoe Crab, Ponzu Aioli, Crisped Scallion, and Carrots

Scallop and Crab Motoyaki: Diver Sea Scallop, Peekytoe Crab, Ponzu Aioli, Crisped Scallion, and Carrots

Duck, Duck, Goose: Duck Confit, Seared Duck Breast, Foie Gras, Gooseberry, Saffron Gastrique, Black Mission Fig, and Vidalia Onion Jam

Duck, Duck, Goose: Duck Confit, Seared Duck Breast, Foie Gras, Gooseberry, Saffron Gastrique, Black Mission Fig, and Vidalia Onion Jam

Chef Shin Thompson of Bonsoiree – Chicago, IL

Chef Shin Thompson of Bonsoiree – Chicago, IL

Chef de Cuisine Luke Creagan of Bonsoiree - Chicago, IL

Chef Shin Thompson and Chef de Cuisine Luke Creagan of Bonsoiree - Chicago, IL