As Chefs and foodies flock to Colorado this weekend for the 28th annual Food & Wine Classic in Aspen, we here at Taste of the Nation Chicago offer a mighty tip of the toque to our hometown talent: Blackbird's Chef de Cuisine Mike Sheerin.
If you've visited Blackbird recently, you'll understand why Food & Wine Magazine picked him as one of this year's Best New Chefs. The guy's got serious skills, as evidenced by the constant stream of ornate dishes filling his menu. While he works with much of the same seasonal ingredients as many other chefs in town, Sheerin's the only one who would think to serve rhubarb as part of a peanut gazpacho with cured hiramasa; or combine green asparagus with white sesame, golden brook trout, banana and ground ivy. Do a double take. Now commence drooling.
So it goes without question that we're thrilled to have Sheerin as part of the Taste of the Nation Chicago chef roster this year. We relish the thought of what whimsical dishes he'll be whipping up come August 12. Try not to lose sleep thinking about it.