Seasons 52: My fall favorite

At a recent media event to introduce the new autumn menu at Seasons 52 in Oak Brook, we enjoyed appetizers and five courses with wine pairings. The menu included an eclectic mix of appetizers and entrees that included duck, steak, quail and chicken. And it was really hard to decide on a favorite, but in the end I had to settle on the chicken. Yes, chicken. 'Tis true it can be a boring dish, but not the way Chef Pleau does it. What made the Cider-Glazed Grilled Chicken Skewers so amazing was the beautiful blend of flavors and textures. You'll find it on the dinner appetizer menu. 

The cider glazed grilled chicken sat upon a bed of Fuji apple slaw made with celery root and rice wine vinegar, which was surrounded with sun dried cranberries and pumpkin seeds and topped with a cider soaked apple slice. A chipotle Tabasco on the pumpkin seeds gave just a perfect amount of heat. The flavor combination was insane! 

It was paired with Farrier Andiron Semillion, Alexander '09 a perfect pour to cleanse the pallet. 

Doesn't this look amazing?