photo galleries

Executive Chef Kai Lermen, Chef de Cuisine Lee Wolen and Wine Director Rachel Kunze of The Lobby at The Peninsula Chicago - Chicago, IL

Heirloom Carrot Salad with Bulghur Wheat, Raisins, and Greek Yogurt paired with Champagne Blend, Chartogne Taillet, “Cuvée St. Anne, France, NV

Heirloom Carrot Salad with Bulghur Wheat, Raisins, and Greek Yogurt

Foie Gas Torchon with Orange, Gingerbread, Lemon Balm, Pear Gelée, and Finely Diced Orange Marmalade

Ricotta Gnocchi with Sweet Potato, Cranberries, and Brown Butter

Roasted Sea Scallops with Variations of Cauliflower, Pickled Golden Raisins, Cous Cous, and Sea Urchin Foam paired with Chardonnay, Domaine Chavy-Martin, Puligny-Montrachet, France, 2006

Roasted Sea Scallops with Variations of Cauliflower, Pickled Golden Raisins, Cous Cous, and Sea Urchin Foam

Executive Chef Kai Lermen of The Lobby at The Peninsula Chicago - Chicago, IL

Chef de Cuisine Lee Wolen of The Lobby at The Peninsula Chicago - Chicago, IL

Wine Director Rachel Kunze of The Lobby at The Peninsula Chicago - Chicago, IL

The Lobby at The Peninsula Chicago - Chicago, IL

Heirloom Carrot Salad with Bulghur Wheat, Raisins, and Greek Yogurt paired with Champagne Blend, Chartogne Taillet, “Cuvée St. Anne, France, NV

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Heirloom Carrot Salad with Bulghur Wheat, Raisins, and Greek Yogurt

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Heirloom Carrot Salad with Bulghur Wheat, Raisins, and Greek Yogurt

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Foie Gas Torchon with Orange, Gingerbread, Lemon Balm, Pear Gelée, and Finely Diced Orange Marmalade

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Foie Gas Torchon with Orange, Gingerbread, Lemon Balm, Pear Gelée, and Finely Diced Orange Marmalade

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Foie Gas Torchon with Orange, Gingerbread, Lemon Balm, Pear Gelée, and Finely Diced Orange Marmalade

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Ricotta Gnocchi with Sweet Potato, Cranberries, and Brown Butter

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Ricotta Gnocchi with Sweet Potato, Cranberries, and Brown Butter

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Ricotta Gnocchi with Sweet Potato, Cranberries, and Brown Butter

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Roasted Sea Scallops with Variations of Cauliflower, Pickled Golden Raisins, Cous Cous, and Sea Urchin Foam paired with Chardonnay, Domaine Chavy-Martin, Puligny-Montrachet, France, 2006

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Roasted Sea Scallops with Variations of Cauliflower, Pickled Golden Raisins, Cous Cous, and Sea Urchin Foam paired with Chardonnay, Domaine Chavy-Martin, Puligny-Montrachet, France, 2006

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