Sudachi Tea
2c. Sudachi Juice
1/2c Sugar
Pinch of Salt
Mix all until dissolved. Pour into sphere ice cube tray molds and freeze. Remove from tray and smooth with the palm of your hand. Reserve in the freezer.
Togarashi Shell
1c. Coco Butter
2t. Togarashi
1T. White Chocolate
Pinch of Salt
Melt together in a small bowl. Strain into a clean container and keep warm.
Sphere Method: Dip the sudachi sphere into the warm cocoa mixture and leave at room temperature until the sudachi is liquid and then refrigerate.
Chocolate Milk (Children's version)
2c. Milk
5T. Chocolate
1T. Sugar
Warm the milk and add the chocolate and sugar, mix until the chocolate and sugar is dissolved. Pour into sphere ice cube tray molds and freeze. Remove from tray and smooth with the palm of your hand. Reserve in the freezer.
Chocolate Shell
1c Chocolate
1c Cocoa Butter
Combine and melt, keep warm until ready to use.
Dip the chocolate sphere into the warm cocoa mixture and leave at room temperature until the chocolate milk is liquid and then refrigerate.
(News Release) Curtis Duffy joined Avenues at The Peninsula Chicago as Chef de Cuisine in 2008, and immediately garnered rave reviews for his thoughtful and progressive cuisine. Duffy's talent for combining new and innovative techniques with pristine ingredients has earned praise from national and local critics alike. With Duffy at the helm, Avenues has received numerous awards, including perfect Four-Star ratings from Chicago magazine and Chicago Tribune, a perfect Five-Diamond rating from AAA, a Five-Star rating from CS magazine, Forbes (formerly Mobil) Four Star rating.
Curtis was born in Columbus, Ohio but spent the first 13 years of his life in Colorado Springs and then his family moved back to Columbus. It was in Columbus at the age of 14 that he met a great home economics teacher and she inspired him to become a chef.
Duffy received an Associates Degree in Applied Science from Ohio State. He began his career at the Muirfield Village Golf Club in Dublin, Ohio, and moved to Chicago in 2000 after earning a position as Chef at the award-winning Charlie Trotter's. Leaving Charlie Trotter's in 2003, Duffy worked as Pastry Chef at Trio, and was named "Best Innovative Pastry Chef" by Food & Wine magazine for his efforts.
While at Trio, Duffy met fellow chef Grant Achatz and, in 2004, joined Achatz in opening the acclaimed restaurant Alinea, where Duffy served as Chef de Cuisine. Nationally recognized for its innovative and superior cuisine, Alinea was named "Best Restaurant in the United States" by Gourmet less than a year after its opening.
In 2008, Duffy brought his impressive talent and a wealth of experience to Avenues at The Peninsula Chicago and was instantly celebrated for his skillful and imaginative cuisine. In addition, Duffy was named "Rising Star Chef" by Restaurant & Hospitality magazine, and was selected by his peers as the 2008 Jean Banchet "Rising Star Chef." In 2009, Duffy was named "Best Chef" by Chicago's New City newspaper and "Best New Chef" by CS magazine.
Chef Duffy was nominated for "Celebrity Chef" and Avenues was nominated for "Best Fine Dining Restaurant" for the Jean Banchet Awards for Culinary Excellence in January 2010. Avenues won the award for "People's Choice" award at the Grand Chef's Gala where the Banchet awards are announced. Duffy was honored to be invited to emcee the event where more than 700 guests attended and raised US$ 275,000 to benefit Cystic Fibrosis.
The philosophy at Avenues really involves something beyond gastronomy it's about celebrating flavors and purity of products. Finding the best ingredients possible and showcasing them in a way that is unique and fun for the diner. The concept is that Avenues celebrates gastronomy, service, ambiance and wine all in equal measures.
Avenues is located on the lobby level of The Peninsula Chicago, 108 East Superior Street, in Chicago and serves dinner Tuesday through Saturday, 5:00 pm to 10:30 pm.
