Chef Paul Virant prepares light, appetizing fare for summertime enjoyment and talks about his new restaurant in the city, Perennial Virant today on Windy City LIVE.
"Tastes of the seasons, preserved," is the quote of the kitchen staff at Vie. Chef Virant's philosophy of using fresh, seasonal ingredients is represented in his contemporary American cuisine. He supports many of the local farmers and artisans in the Midwest.
Armed with a degree in nutrition from Wesleyan College, Virant went on to graduate from the prestigious Culinary Institute of America. From there, Chef Virant worked in some of the nation's finest restaurants, including March in New York and Charlie Trotter, Ambria, Everest and Blackbird in Chicago.
- Prestigious awards to Chef Paul Virant include:
- Best New Chef, Food and Wine Magazine
- Best New Chef, Chicago Magazine
- Jean Banchet Rising Star Chef
- Rising Star Chef, Restaurant Hospitality Magazine
- Rising Star Chef, StarChefs.com
- Prestigious awards to Vie Restaurant include:
- Top 40 Restaurants in the USA, Gayot Restaurant Guide
- Jean Banchet Best Fine Dining Restaurant
- Top 25 Farm to Table Restaurants, Best Life Magazine
- Top Ten Chicago Area Wine Lists, Gayot Restaurant Guide
- Three Stars by Phil Vettel, Chicago Tribune
Chef Paul Virant Recipes
Roasted Beets, Sweet Cherries, Arugula, Knob Onions, Prairie Fruits Farm Feta Cheese (serves four)
- 1c roasted beets, sliced
- 1c pitted sweet cherries, cut in half
- 2c arugula, loosely packed
- 1/4 c knob onions, sliced
- 1/4 c feta cheese, crumbled
- 2 lemons, juice and zest
- 1/4 c olive oil
- Salt and pepper
Combine beets, cherries, arugula, onion, olive oil and lemon in a mixing bowl. Season with salt and pepper and divide onto four chilled plates. Garnish with feta and serve.
Vanilla Panna Cotta with Honey Raspberries (serves six)
- 3/4 c confectioners' sugar
- 2c heavy cream
- 1c whole milk
- 1 1/4 oz powdered gelatin plus 1t
- 1 vanilla bean, split in half and pod scraped
Bring the confectioners' sugar, cream, ¾ c of the milk, vanilla bean to a boil, let steep covered for ½ an hour. Warm up the remaining milk and pour over the gelatin to dissolve it. Strain the cream mixture into the gelatin mixture, mix well and pour into six ramekins, divided equally. Refrigerate until the mixture is set. Serve with raspberries (or other seasonal fruit) sweetened with honey.
For more on Chef Paul's new city venture, Perennial Virant, head to perennialvirant.wordpress.com
Heading out to the 'burbs? Visit Vie in Western Springs: vierestaurant.com