So here's a sneak peek at the weekend specials at Bluestone.
Keeping with my theme of a new gourmet burger I'm trying a fresh, hand made salmon patty, char grilled and glazed with sesame and spicy chilies, topped off with teriyaki marinated mushrooms, wasabi coleslaw and crisp bacon.
Thanks to Rick Briskman at Chicago Game & Gourmet, I am able to get superior lamb. So I'm slow roasting a boneless lamb leg and slicing it over roasted fingerling potatoes with creamy goat cheese and fresh, local, tomato preserves.
Mussels with garlic and wine will be available also.
That's where we are at right now but I have a few more surprises up my apron, I mean sleeve. I thank everyone for the great response to the apple cobbler last week. I hope to please again with this weekends new dessert special as well!
Take care and thanks for checking in!
Chef Michael
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