Chicago Chef's Table @ Province.

Two weeks ago, Marcia and I went to a book launch party for Ameila Levin's cool new cookbook, Chicago Chef's Table, which features over 50 of Chicago's best chefs, restaurants and recipes. It's a beautiful book, well designed with wonderful photography – a great addition to any cook's library, but especially for one with ties to Chicago.

The party was hosted by Province, and we got to enjoy not only champagne and several passed appetizers, but a 5-course dinner with accompanying wines, all put together by the restaurant's chef Randy Zweiban. It was amazing! I wish I had written down the appetizers (bummer!), but here's what we had for dinner:

Course One: Nichols Farm Asparagus Salad | goat cheese, pretzel chip, preserved lemon. Tomero, Torrontés, Medoza, Argentina, 2009.

Course Two: Tortilla Soup | Laughing Bird Farms shrimp, avocado salsa, smoked tomatillos. El Albar Lurton, Tempranillo Rosé, Castilla y León, Spain, 2011. (image sans soup)

Course Three: Alaskan Cod | fingerling hash, piquillo romesco. Hermanos Sastre, Tempranillo, Roble, Ribera del Duero, Spain, 2008.

Course Four: Becker Lane Pork "Cubano" | Nichols Farm black beans, rice, orange mojo. Cedro do Noval, Syrah/Touriga Nacional, Vinho Regional Duriense, Portugal, 2007.

Course Five: Chocolate and Orange Flans | orange-dulce de leche ice cream, orange salsa. Casa de la Ermita, Late Harvest Viognier, Jumilla, Spain, NV.

In looking up the Province website again now, I noticed they have a Spring Menu Dinner tasting event this Thursday.  It's $75 and totally worth it in my opinion – there's so much to try complete with great service and atmosphere. Unfortunately, I'll have to miss this one – I'll be enjoying a steak at Ruth's Chris.

One more thing. I think my favorite of the meal was the Tortilla Soup. I just happen to have the recipe!

Chicken Tortilla Soup by Randy Zweiban. (Serves 8)

3 chicken legs
3 chicken thighs
Kosher salt and freshly ground black pepper, to taste
6 cups canola oil, divided
6 white corn tortillas, cut into 1/4-inch strips
1 cup diced red onion
6 tomatillos, diced
4 cloves garlic, chopped
1 serrano chile, stemmed, seeded, and minced
3 medium red peppers, stemmed, seeded, and chopped
2 quarts vegetable broth or stock

For the avocado relish:
1 ripe Haas avocado, peeled, pitted, and finely diced
1 tablespoon minced red onion
1 tablespoon freshly squeezed lime juice
1 teaspoon chopped fresh cilantro
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350°F. Season chicken with salt and pepper. Heat two tablespoons of the oil in a large sauté pan over medium-high heat. Saute chicken until nicely browned, about 2-3 minutes per side. Remove from pan, set aside.

Add remaining oil to the pan and heat to 175°F, checking the temperature with a thermometer. Return chicken to pan and cover with lid or heavy-duty foil.

Roast in oven for 35-40 minutes or until meat is fork-tender. Remove chicken from pan, reserving the oil. When chicken is cool enough to handle, shred, discarding skin and bones.

Heat the oil back up to 325°F. Fry the tortilla strips until crispy, about 1-2 minutes. Drain the strips on paper towels. Pour off all but one-quarter of the oil.

Heat the remaining oil over medium heat. Sauté the onion, tomatillos, garlic, and chile until lightly browned, about 5 minutes. Add the peppers, broth, and all but 1 cup of the crispy tortillas.

YUM!