Kimberlee Beeler
Boka | Chicago | July 2021
Featured Dishes
San Diego Spot Prawns, Aged Soy, Olive Oil, Finger Lime, Snap Peas, Pea Shoots, Pea Foam, Mint, Jalapeño, Green Apple Gel, Shaved Shallot, Horseradish, Perilla Oil paired with Chenin Blanc, Domaine Huet, “Le Mont” Demi-Sec, Vouvray, Loire Valley, France, 2019
Olive Oil Poached Halibut, Seaweed Relish, Cucumber, Cucumber Beurre Blanc, Cauliflower Purée, Trout Roe paired with Chardonnay, Albert Bichot, Meursault, Burgundy, France, 2013
Duck Two Ways: (1) Dry-Aged Duck Breast, Turnip Purée, Confit Turnips, Roasted Strawberries, Fermented Turnip, Jus, Strawberry Vinegar, Salted Peppercorn; (2) Confit Duck Leg, Strawberry, Fermented Onion, Buckwheat Sabayon, Lettuce, Mustard Greens, Pea Shoots, Onion Flowers, Watercress paired with Pinot Noir, Brooks Estate Vineyards, “Rastaban,” Eola-Amity Hills, Oregon, 2017
Lamb Loin, Black Olive Crust, Spruce Salt, Pine Nut Purée, Grilled Artichokes, Verjus, Castelvetrano Olives, Shallot Brown Butter Jam, Aged Soy, Lamb Bordelaise Sauce paired with Grenache, Horsepower Vineyards, “Sur Echalas Vineyard,” Walla Walla Valley, Washington, 2016
Photography by Will Blunt
