What’s Your Sign?
An astrologer opens up new creative possibilities as she divines dishes’ elements and signs.
We usually associate zodiac signs with people, not food. But StarChefs asked Artist and Astrologer Nicole Leon to deviate from convention and “read” composed dishes from four Chicago chefs. As with cooking, Leon considered seasonality when reading the plates. For each season and its corresponding zodiac signs there is an interplay with four elements—Fire, Earth, Air, and Water—which reveal characteristic forms and feelings. Stuck in a creative rut? Get ready to expand your process and your mind with insights from StarChefs’ astrologer.
WATER
Triplicity: Cancer, Scorpio, Pisces
Pastry Chef Nicole Guini of Blackbird
Pavlova, makrut lime pie ice cream, banana jam, lime whipped cream, lemon balm
Tune in deeply with every bite. From textural complexity to the brightness of the lime ice cream, this dish has depth. Of all the elements, water is the most sensitive and impressionable. The pavlova is a natural mirror of this delicate element. The three water signs of the zodiac represent the realm of emotion because of the receptive, fluid, and malleable qualities of water. The sweetness alters our mood and brings a sense of calm and relaxation—as with a soothing, warm bath.
FIRE
Triplicity: Aries, Leo, Sagittarius
Chef Dan Salls of Quiote
Crab tostada, hot sauce aïoli, black lime, mango vinegar-pickled mustard seeds
Light, invigorating, and uplifting, Dan Salls’ crab tostada is the essence of fire, which defines the three most dynamic signs of the zodiac. They ignite the senses, awaken us to the present moment [like when you shatter the tostada], and make us feel truly alive, like the pungent flavors on this plate. The [hots sauce and acids] move up and out of the body the same way that lava bursts from a volcanic eruption. Salls also captures the vibrant culture of Mexico through his use of color. The element of fire is what gives us sight, and this dish reminds us of the inherent joy impart
EARTH
Triplicity: Capricorn, Taurus, Virgo
Chef Brian Fisher of Entente
Foie gras torchon, chicory, sweet potato purée, confit sweet potato, candy cap mushroom beignet
Earthy and decadent, Brian Fisher’s foie torchon congers a step into the rich soil of a dark magical forest. Earth is the most dense, visceral, and physical of the elements. The dish’s components arise and are harvested from the depths of the earth. Akin to the three most rooted signs of the zodiac, this composition grounds us in our bodies and provides something to hold on to—the luxurious textures and flavors stick to the palate and linger. Fisher’s artful plating has the ingredients in symbiotic relationship with one another, as with the masterful hand of nature at work.
AIR
Triplicity: Libra, Aquarius, Gemini
Chef Leonard Hollander of Arbor
Spiceberry-cured duck confit, parsnip pavé, carrots, leek crisps, blood orange rind and supremes
It may seem surprising to read a dish with fatty, grounding qualities as Air, but that’s what makes Leonard Hollander’s duck so notable. Tangy, bitter, and sweet yet pungent flavors brighten and uplift. An elevated quality is a distinct feature of Air. Its three associated signs of the zodiac manifest light, abstraction, and an elusiveness. They deal with the realm of thought and idea forms waiting to impress themselves into the physical world. Hollander is intellectual and conceptual, and his dishes are a playground on which his diverse ideas take form. This play is readily apparent in the various textures, from unctuous duck fat to the light, wispy leek crisp.
