Cook-Off For a Cause

With three years and six cities already participating, this charity event arrived in the Windy City. Cook-Off For A Cause is driven by the contributions of Allegrini Wines, and high profile chefs in each city to compete for the charity of their choice. Each chef is tasked with creating their own signature dish to compliment the elegant wine, of the Allegrini brand, Palazzo Della Torre. The Allegrini Estate is based in Fumane di Valpolicella just north of Verona in northeastern Italy.This blend consists 70% Corvina Veronese, 25% Rondinella, and 5% Sangiovese. Dark ruby red in color, full bodied and finishes with a smooth silky richness.

My favorite dish of the day was created by Chef Ryan Poli, of Mercadito Hospitality. The dish below was Braised Veal Breast, with Vanilla Turnip Puree and Glazed Carrots with a hint of Taragon. The braised veal breast had a nice crisp breading, served beautifully over vanilla puree and glazed carrots. The choice of vanilla puree on this full flavored dish complimented the wine perfectly, bringing out hints of blackberry and mocha flavors. This creative pairing was my top choice of the day. (The elegant presentation of the dish below).

Each of the chefs, which also included Chef Chris Pandel of The Bristol and Balena and Chef Takashi Yagihashi of Takashi and Slurping Turtle, created their own unique delicious dish to tempt our tastebuds.

An afternoon of creative food and delicious wine for a charitable cause, I will drink AND eat to that! Cheers

~By Chicago Foodie Sister Kelly