Level Two Chicago Restaurant Week menu supports Lurie Children's Hospital
CHICAGO (WLS) -- Chicago Restaurant Week is underway, and more than 25 eateries throughout the city and suburbs are offering special rates. It is your perfect opportunity to try out a restaurant you have been meaning to try. At least one participating restaurant is even offering a special incentive to come dine there.
Level Two, which is on the second floor of Hyatt Chicago Magnificent Mile in the Streeterville neighborhood, offers a prix fixe lunch menu, of which 50 percent are donated directly to the Ann & Robert H. Lurie Children's Hospital of Chicago.
Andres Bustamante, executive chef at Level Two and Julie Troyer, development officer at the Lurie Children's Foundation, came into our studio to tell us about the cause and to show a few recipes of that lunch menu.
Friday, Jan. 30-Thursday, Feb. 12
11 a.m.-2 p.m. each day of Chicago Restaurant Week
633 N. Saint Clair St., Chicago
$22 prix fixe menu (50 percent donated to Lurie Children's Hospital)
For reservations, call (312) 274-4444 or visit OpenTable.
Links:
Level Two
Website: http://chicagomagnificentmile.hyatt.com/en/hotel/dining/Level-Two-restaurant.html
Facebook: https://www.facebook.com/Level2Restaurant
Twitter: @hyattmagmile
Instagram: http://instagram.com/leveltworestaurant
Ann & Robert H. Lurie Children's Hospital of Chicago
Website: https://www.luriechildrens.org
Facebook: https://www.facebook.com/luriechildrens
Twitter: https://twitter.com/LurieChildrens
Instagram: http://instagram.com/luriechildrens
Level Two's three course lunch menu features:
Starter (choice of):
Roasted chicken soup with sweet potato dumplings
Heirloom tomato soup with Asiago crostini, fried basil
House field greens: Assorted mixed baby lettuce and house made balsamic vinaigrette
Spinach and artichoke dip: Grilled pita, fried Brussels sprouts
Entree (choice of):
PBLT: House pepper pork belly, tomato, butter lettuce, roasted garlic mayo, ciabatta roll
Three Grilled Cheese: Manchego, gruyere and brie cheese, tomato, arugula, parmesan sourdough
French Dip: Roasted sirloin, horseradish mayo, natural jus, house pickle, French torpedo roll
Dessert:
White chocolate brownie and ice cream
Ginger caramel, sesame tuile, milk chocolate
Chef Andres Bustamante's recipes:
1. Grilled Salmon
*Yields 4 servings
Ingredients:
2 8-oz. salmon fillets (cut each down the center to yield four 4-oz. pieces)
10 oz. asparagus
2 lbs. fingerlings potatoes
Preparation:
1. Clean the potatoes under cold water, then toss with oil, salt and pepper.
2. Place on a sheet pan and roast at 325 degrees for 20 minutes, or until cooked all the way through.
3. Take the skin off of the salmon and flip the salmon on its belly to trim.
4. Next, cut the salmon in half longwise and start to cut 4-oz. pieces.
5. Season your salmon with salt and pepper and place it on the grill.
6. When it is halfway done, turn the salmon over and continue to cook until done.
7. Cut the ends off the asparagus and peel up to the tip.
8. Blanch them, then char them on the grill. After taken off the grill, toss with oil, salt and pepper.
2. White chocolate brownie and ice cream
*Level Two in-house portion, yields 1 sheet ban
Ingredients:
2 lbs., 8 oz. of 31 percent white chocolate
1lb. soft butter
1lb. granulated sugar
2lb. of egg whites
1lb. of egg yolks
Preparation:
1. Preheat the oven to 275 degrees.
2. First, place the white chocolate and butter over a double boiler until fully melted.
3. Next, take the egg whites and half of the sugar. Mix until the sugar is completely dissolved.
4. Slowly add the remaining sugar, while still mixing, until the meringue has formed a soft peek.
5. Using the three-fold method, combine the egg yolks into the meringue.
6. Use the same method as before and combine the melted white chocolate.
7. Heavily grease a sheet pan and pour the brownie mix into the pan. Place in the oven for 35 minutes or until the center is fully set up.
8. Let it cool before cutting.
Level Two layers this dish with dark chocolate on the bottom, two squares of white chocolate brownie, a sesame tuille, a scoop of vanilla ice cream, and top with carmel sauce.
