Cambridge Bay wild Arctic char is a rare fish with a short season. The fish, related to salmon and trout, spend most of the year under the ice caps of the Arctic Circle. In mid-August, they instinctively return to the waters of Cambridge Bay in Nunavut, Canada, for about two weeks, just before the bay [...]
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Light Opera Works offers a delicious revival of >Richard Rodgers and Oscar Hammerstein’s poignant 1945 musical, “Carousel” through Aug. 28. The lobster “cocktail” at Smith & Wollensky’s river-level Grill: a chilled whole Maine lobster served with house-made ginger dipping sauce and cocktail sauce made with freshly grated horseradish, $19. For the recent 15th-anniversary dinner of Courtright’s in Willow Springs, Chef Jerome Bacle created a horseradish panna cotta topped with lobster salad and berries soaked in aged balsamic vinegar. At Prasino in LaGrange, Chef Scott Halverson tops avocado halves with lobster, mango salsa and chili-butter sauce. Plump East Coast sea scallops are coated in a blend of pepper and Asian spices and served with Chinese broccoli. Fresh English peas (Pisum sativum) are one of the delights of spring, a seasonal vegetable that really transcends its canned and frozen forms. You could take your mom out for the usual Mother’s Day brunch this Sunday, May 9, but why not go where she’ll get a little something extra? Weighing 200 to 600 pounds, the long-nosed swordfish (Xiphias gladius) is one of the largest commercially caught fish in the world. It has a firm, meaty texture and a rich mouthfeel. Its full yet mild flavor make it a versatile culinary option. At Gemini Bistro in Lincoln Park, Chef Jason Paskewitz gives it a Provencal treatment with tomatoes and capers. What would you add to the list? What would you leave off? |
 
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