As the windy city prepares to host more than 45,000 foodservice professionals at the annual National Restaurant Association Conference this month, the Idaho Potato Commission continues its salute to Chicago chefs and all the wonderful and inspiring ways they’ve featured Idaho potatoes on their highly acclaimed menus.
Chef Michael Kornick of MK and MK North elevates the classic au gratin dish to a new culinary dimension by using Fontina Val d'Aosta cheese, a flavor-bursting red wine/porcini sauce and decadent black truffles.
Chef Stephanie Izard uses Idaho® potatoes in a more playful way with Potato Beignets. Riced Yukon Gold potatoes are the base of this sweet treat resulting in a moist, fluffy beignet. Serve atop yogurt and garnish with fresh fruit.
Below is a list of more favorites straight from the nation’s restaurant capital.