I must say, I have never seen a restaurant that respected wine more than Charlie Trotter's. Many times I experienced the now-legendary adaptations of dishes to the wine on the table. Once I asked Charlie, "Did you really change that dish because I'd ordered (X) wine?" He said, "Of course I did; we do it all the time. What's in the bottle can't be changed, but I can tweak a dish to make the match work perfectly."
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It comes as a complete shock to post that Charlie Trotter died today at the age of 54. Like a lot of people, I find it hard to discuss Trotter without resorting to hyperbole, but there is little doubt that he, more than anyone else in the city, helped ignite Chicago's adventurous and progressive dining scene.
A Sandwich a Day: Roast Beef with Horseradish, Cheddar, and Balsamic Glazed Onion from Trotter's To Go
How does a pre-made sandwich with Charlie Trotter's name on it taste? Well, if the The Roast Beef with Horseradish, Cheddar, and Balsamic Glazed Onion ($7.95) is any indication, then pretty good.
$6,000 is a lot of a money to spend on an oven but the NYT's Julia Moskin thinks it just might be worth it for the TurboChef, a super-fast oven used in commercial kitchens that's looking to make its...