Carrie Nahabedian
Brindille
Chicago, IL
Chef Nahabedian earned a Michelin Star for seven consecutive years at her Naha restaurant, a James Beard Award for “Best Chef, Great Lakes”, and four stars by Phil Vettel—the highest rating given by the legendary Chicago Tribune critic. Hailed as the “Best Restaurant to Open in 2013” by the Chicago Tribune, Brindille was later awarded the James Beard Foundation Award for “Outstanding Restaurant Design, 2015” for the work of Tom Nahabedian and Bureau of Architecture and Design.
The inspiration for the dish is my love of France and the countryside! I was looking for a great potato dish to serve with a Ribeye of Beef and thought of doing an Idaho® Potato Tarte Tatin layered with Onions, Goat Cheese, herbs and Truffle puree. Absolutely delicious and so lovely to make and enjoy. Beautiful techniques and ingredients make this riff on a French classic so stunning in design and great to eat!
I love Idaho potatoes because they are all-American and represent America so well. They are so versatile and consistent in quality. The detail that is shown to Idaho potatoes is a quality that I admire greatly. They never let you down!
