Chef Carlos Gaytan is working on food that will be served at the Taste of Chicago event. Tonight for his three-course meal, he’s starting with red wine poached beets, pumpkin-seed encrusted goat cheese cakes and a poblana vinaigrette. His second course?
"Short ribs with jicama glaze, we're going to incorporate some chipotle, orange, lime juice, so it’s like a bbq kind of sauce, and we’re finish it with a nice celery root slaw, so it’s more like very summer dish," Gaytan explained.
But Gaytan’s dishes for Taste of Chicago aren’t coming from his award-winning kitchen at Mexique. All of the festival food is being done by The Washburne Culinary Institute – the community college in Englewood. Full article at WBEZ