On Saturday a new and exciting form of cooking was presented by Multiple James Beard Award Winning and Celebrity Chef, Charlie Trotter of Restaurant Charlie at The Palazzo. Chef Trotter did a cooking demonstration and discussed how kaiseki and omikase influence the cuisine of Bar Charlie, offering insights into his latest dining concept that is a bold and innovative addition to the world of gastronomy.
With Bar Charlie, the evolution of cocktail pairing was explored from its inception in Chicago at Charlie Trotter’s to where it has evolved into the most progressive and dynamic mixology program in the United States.
Following the demonstration, guests were able to dine on a multi-course menu and cocktail pairing in Bar Charlie.
Below is the menu and wine pairings presented by Chef Trotter:
- Spanish Bluefin Tuna with Hijiki Seaweed & Daikon Radish
- Tasmanian Ocean Trout with Fennel & Barley
- Stewed Plum with Quinoa & Fig Ice Cream