Events

Sixteen Restaurant

Trump International Hotel & Towers

Monday, February 21, 2011

General Manager Colm O’Callaghan - Executive Chef Frank Brunacci

Review

DINING TRUMP STYLE IN CHICAGO!

By Nadia Gould, Vice-Chargée de Presse

The highly anticipated Trump International Hotel & Tower Chicago welcomed its first hotel guests in January 2008 and the Chicago Chaîne experienced its first culinary dinner in April of the same year. Familiar with the Chicago Chaîne, General Manager T. Colm O’Callaghan again enthusiastically welcomed us for our second culinary experience on February 21.

Now with a recently awarded Michelin star under its belt, Sixteen, a stylish and modern American restaurant, beckons even more discerning diners.  Located on the 16th floor, Sixteen is a sophisticated, dramatically-elegant aerie, offering from its 30-foot high windows, breathtaking views of the lake, the river, the Tribune Tower and the Wrigley Building. The ceiling soars high above the tables with   shimmering Swarovski chandeliers in place to complete the theater.  This fine-dining destination opened its doors once more for our exclusive use.  At the helm of this skyline retreat is Executive Chef Frank Brunacci. Chef Brunacci was raised in Melbourne, Australia and trained under culinary greats such as Alain Chapel, Laurent Pillard and Jacques Reymond. A stint at Les Saveurs in London found him cooking under Joel Antunes.

Our reception spanned three rooms – the 16 Bar and the River and Bridges Rooms. Under the soft tunes of a jazz trio we enjoyed several hors d’oeuvres.  The Curry Lamb Wonton was delicate and flavorful; the Bacon Stuffed Potato was just what this chilly and dark Chicago night called for; Mushroom in Phyllo was delightfully rich; the Spicy Tuna Crisps were creatively refreshing and the Pork Belly with Apple Butter was savory and beautifully presented.  Champaigne Champagne Charles Heidsieck Brut Réserve from Reims, France proved a good match for the rich flavors of the hors d’oeuvres.  This fully developed wine offered a radiant bouquet of ripe yellow fruits, spices and layers of toast.  Yet, the final acidity well matched the richness of some of the hors d’oeuvres we sampled. The same Champaigne Champagne accompanied the amuse-bouche, Caviar on a Toasted Maple Brioche, where the sweetness of brioche was complemented by the saltiness of caviar and rounded by the Champaigne Champagne. 

We moved on to the Foie Gras Torchon with Meyer Lemon Curd, Macadamia Muesli and Dried Grape.  This unique presentation combined the delicate richness and silkiness of foie gras with citrusy notes of lemon curd and texture of muesli and dried grape.  The 1998 Max F. Richter Riesling from Brauneberger Juffer Auslese Mosel-Saar-Ruwer, Germany, presented a beautiful pairing for this course.  Chestnut Cinnamon Soup, Duck confit and Caramelized Parsnip Purée impressed us as an example of traditional ingredients combined with modern elegant presentation.  This course was well matched with the 2005 Elizabeth Spencer “Ex S Block Seven” Chardonnay from Sonoma Coast with its bold acidity and sumptuous flavors of ripe peach, toasted pecans and a flash of key lime.

We then were treated to a gentle, flaky and uniquely presented Fresh Cod Brandade, Pil Pil Deconstructed Vierge sauce of lemon, parsley, capers and carrot pure, served on rice paper.  We particularly enjoyed it with 2008 Bodegas Shaya “Habis” Old Vines Verdejo from Rueda, Spain.  The winemaker for this Spanish wine is an Australian woman, Belinda Tomson, from Crawford River Winery in Victoria, Australia, maker some of the best whites down under.

A Beef Short Rib Trilogy with Purple Potato Mash and Beef Confit arrived paired with 2005 Anwilka Constantia, Stellenbosch from South Africa – a blend of 63% cabernet sauvignon and 37% shiraz.  The traditional cheese course was presented in an untraditional way as a Fiore Sardo Gnocchi with Parmesan and Parsley Consommé, winning everyone’s heart and palate.  It became an unforgettable experience once paired with 1985 Château Léoville-Las Cases, St. Julien Médoc, France.

Following dinner and accolades, we moved to the Grand Foyer for a passed dessert reception where we enjoyed even more stunning views of the city along with more scrumptious creations by Chef Brunacci’s team and fabulous desert wines from Spain, South Africa, France and Rum from Antigua.  This all-around spectacular evening allowed us the privilege to witness the refined culinary wizardry of Chef Brunacci and his fêted team in a gorgeous setting in the heart of Chicago.

Invitation

The highly anticipated Trump International Hotel & Tower Chicago welcomed its first hotel guests in January 2008 and the Chicago Chaîne experienced its first culinary dinner in April the same year. Very familiar with the Chicago Chaîne, General Manager T. Colm O’Callaghan again enthusiastically welcomes us for our second culinary experience.

Now with the famed and prestigious Michelin star under its belt so recently awarded in the Michelin Chicago inaugural edition, Sixteen, as a stylish and modern American restaurant, beckons even more discerning diners and visitors.

Located on the 16th floor, Sixteen is a sophisticated, dramatically-elegant aerie, offering from its 30-foot high windows, breathtaking views of the lake, the river, the Tribune Tower and the Wrigley Building. The ceiling soars high above the tables and deftly holds the shimmering Swarovski chandeliers in place to complete the theater. This fine-dining destination will be available once more for our exclusive use.

At the helm of this skyline retreat is Executive Chef Frank Brunacci. Chef Brunacci was raised in Melbourne, Australia and trained under culinary greats such as Alain Chapel, Laurent Pillard and Jacques Reymond. A stint at Les Saveurs in London found him cooking under Joel Antunes.

Our reception will span three rooms – the 16 Bar and the River and Bridges Rooms. Following dinner and accolades, a dessert reception will take place in the Grand Foyer where we will enjoy even more stunning views of the city.
Come join the Chicago Chapter to witness the refined culinary wizardry of Chef Brunacci and his fêted team.