VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

Issue link:

Contents of this Issue


Page 72 of 139

S.K.Y. Has No Limit BY STEPHANIE M. BLASER, Vice Chargée de Presse MANY RESTAURANTS ARE defined by a specific cui- sine, such as French, Italian, or Chinese. This is not the case with S.K.Y., a new restaurant in Chicago's up- and-coming Pilsen neighborhood. Owner/Chef Stephen Gillanders describes his food as "contempo- rary American cuisine, redefined by my most inspiring experiences from around the world." S.K.Y.'s ever- changing menu reflects various influences from Chef Gillanders's life, including childhood memories of cooking alongside his Filipino grandmother, ten years as a protégé of legend- ary Chef Jean-Georges Vongerichten, and the Korean heritage of his wife, Seon Kyung Yuk, whose initials give S.K.Y. its name. On March 19, 2018, Chef Gillanders's creativity and eclec- tic inspirations were on full display in a menu created especially for the Chicago Bailliage. Explaining his choice of edamame mousse on a chip for the amuse-bouche, he said, "This dish was born of my love of edamame at Japanese restaurants and gua- camole and chips in Mexican restaurants." Confrères also enjoyed organic fried chicken, which, with its Asian-influenced seasoning, offered a delicious twist on an American classic. The finale of cheesecake brûlée put an exclamation point on the chef's ability to create "mash-ups" of much-loved foods. "I love crème brûlée; I love cheesecake," he declared. "Why not do both!" G CHICAGO S.K.Y. March 19, 2018 BLACK TRUFFLE CROQUETTES Aged White Cheddar, Jalapeño Pierre Pailliard les Terres Roses Brut Rosé N.V. ROASTED PORK BELLY Red Chili Vinegar, Cabbage, Coriander Band of Bohemia Noble Raven Belgian Ale ORGANIC FRIED CHICKEN Fermented Hot Sauce, Creamed Corn A Tribute to Grace Rosé of Grenache 2016 PRIME BEEF SHORT RIB Red Wine, Bacon, Chive Spätzle Château Talbot St.-Julien Bordeaux Blend 1989 CHEESECAKE BRÛLÉE Blueberry, Citrus, Mango Seifried Riesling Nelson 2011 PHOTOS BY LORENZO TASSONE Bailli Beth Roldan and Dame Anne Carmine. Vice Chancelier-Argentier Samuel Tepper, Vice Chargé de Médias Sociaux John Blaser, and Janett Cordovés. Pastry Chef Tatum Sinclair and Owner/Chef Stephen Gillanders. Vice Chargée de Missions Hon. Beth Lang, Chef Rôtisseur Emily Adler, and Professionnel du Vin Jeremy Adler. Vice Chargée de Missions Wanda Grant and Dame Carole Kohout. S.K.Y. team and Chaîne confrères. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 71

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL1 2019