It’s amazing how much hype and attention is given to winners of TV food competitions and even more remarkable is the quality of food on offer at these restaurants. Having unintentionally eaten at several restaurants run by the US food series Top Chef winners, the expectations from such restaurant just kept getting higher and higher and one such restaurant, The Girl and Goat, in Chicago had been garnering a lot of praise from critics and best restaurant lists alike.
Charlie Trotter: the man’s been a legend for 25 years having run one of the first fine dining restaurants to champion local produce and developing cross cultural cooking to a level that hadn’t been done before. Charlie Trotter’s Desserts was the first cookbook I ever bought, having left college to go work at Gordon Ramsay at the Claridges as commis pastry chef. In that book was a recipe for Goats cheese and grape ice cream – a fabulous combination and one that has been replicated at numerous restaurants. I, of course, being a bit of a rebel and over excited at having learnt how to make ice creams for the first time, decided to attempt a goats cheese and grape ice cream! I’m sure there’s nothing wrong with that, except, I used the recipe for a normal