In 2014, Chef Carrie Nahabedian of Michelin star NAHA in Chicago joined us for the 4th annual Napa Truffle Festival. Along with preparing a dish for the Truffles & Wine Dinner at La Toque, she prepared a version of this over-the-top delicious salmon dish for the Nickel & Nickel Winery Truffle Lunch to pair with the winery’s lovely EnRoute Pinot Noir, Russian River, “Les Pommiers.” Of course, this dish, which could be served as a first or main course, would go very well with almost any red or white wine.
“This is the most decadent and amazing dish ever,” says Chef Carrie, but we thought that of the entire truffle lunch menu that also included Oysters Brindille, Celery Root Soup with Confit Goose and Cockscomb, Braised Short Rib of Beef and Veal Sweetbreads, and finishing with La Mangiodine French Cow’s Milk Cheese—all topped with generous shavings of black truffles. Chef Carrie’s infectious good humor made the preparation of the lunch fun for the entire kitchen staff, resulting in dazzling dishes packed with flavor and nuance.
After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Carrie opened Brindille in the spring of 2013 along with partner and cousin Michael; while NAHA serves to highlight their Armenian roots, Brindille’s refined Parisian fare celebrates their and Michael’s favorite spots in Paris.
NEWS: Along with the Michelin star and James Beard Award for Best Chef, NAHA just received four stars (the highest rating) from the Chicago Tribune. Brindille, which continues to receive rave reviews, was awarded the James Beard Foundation Award for Best Restaurant Design 2015. Lucky diners can enjoy seasonal truffle dishes at both restaurants.
Copper River Sockeye Salmon with a cannelloni of mascarpone, English peas, pea tendrils, morels, frothy mushroom broth and fresh shaved black truffles.