His concept is a farm-to-table American style restaurant and is focused on local ingredients and seasonality. Chef Hickey demonstrates how guests can create a light and healthy, yet extremely tasty lunch or dinner using fresh spring ingredients. For under 500 calories you can enjoy 3 courses: asparagus and leek terrine, wild salmon with quinoa and a sorbet.
ALLIUM at the Four Seasons Hotel Chicago (7th Floor)
120 East Delaware Place
MORE ON CHEK KEVIN HICKEY (RELEASE)
Allium Executive Chef Kevin Hickey was exposed to what he calls a "crazy, wild jumble of great cuisines" while growing up in Chicago. Even at a young age Kevin found himself in the kitchen. His mother, who was active in Illinois politics, would leave his older sister money for takeout; she would keep the money and instruct young Kevin to make dinner.
Hickey worked at Four Seasons hotels and resorts in California, Dublin and London before coming back to Chicago in 2004. He brings his extensive culinary experience and penchant for big, bold flavors, comfort food and street food to Allium. With the opening of Allium, Hickey is eager to showcase regional ingredients in expertly prepared dishes that are at once familiar and progressive.
"Our menu gives guests the opportunity to have whatever dining experience they desire. Diners can try two or three small plates, or splurge on a larger entrée or a premium, regionally sourced cut of meat. Our menu has the range to create a unique dining experience for everyone," says Hickey of Allium's dining concept.
Hickey embraces a farm-to-table philosophy, and relies on a number of Midwestern farmers throughout the year for meats and seasonal produce. The local influence extends to beverages, too, with American winemakers and spirits and local microbrews. Allium is even creating a private-label beer.
"Allium is the natural evolution of a cuisine we have been cultivating for the last five years. We are excited to bring guests the farm-to-table dining experience in an environment that embraces bold flavors, comfortable surroundings and energetic service. This will be a place where the neighborhood will gather, and we can't wait to welcome them."