Yesterday I teamed up with Grey Goose vodka to welcome the Chicago Polo tournament to town with a luncheon.
My task was to pair courses with the different vodka flavors and demo the dishes along with some pro polo players for the crowd.
The star of the afternoon was the crudo of:
Le citron cured hamachi with ginger, tomato and lemon vinaigrette.
I loved the creative challenge of curing the hamachi in the vodka- and I’m sure i’ll incorporate this into future dishes at fun dinner parties.
Originally posted in Sept 2011