Fall Recipe From Travelle Kitchen & Bar
The Langham, Chicago is a luxury hotel for the luxury traveller
Voted the best hotel in Chicago by Travel + Leisure, the hotel feels so exclusive… from the private check-in to the fancy corporate lounge with complementary Afternoon Tea and Aperitifs to prestigious Langham Guests
If you don’t get a chance to #liveitup, definitely pop into the restaurant, Travelle Kitchen & Bar. Senior Sous Chef, Jeff Vucko shares his favourite Fall Menu to get your taste-buds tingling with excitement
Chef Tips —
The other day I did a beet salad with apple onion jam. The beets were roasted and peeled. I made a burnt citrus and argan oil vinaigrette. 1:2 ratio. Garnished with a little chevre and watercress it was so nice!
Apple Onion Jam Recipe
In one pot start:
2 cups white sugar, taken to a dry caramel.
¼ cup butter
In second pot:
2 cups diced shallots
1 clove garlic
2 quarts of apples, peeled and diced, no seeds.
2 star anise
1 cinnamon stick
10 allspice berries
Salt to taste
When nice and caramelized, blend and pass through an chinois.
Upon both pots being ready, you combine and mix. Chill in a cooler and taste and season with salt or lemon juice as needed.