Trotter alum Homaro Cantu, chef/owner of Moto restaurant in Chicago, and his executive chef, Richie Farina, will be taking part as well. Farina, inspired by Trotter’s A Study in Apricots.
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A Day For A Chef

Savannah Lawandales - August 15th, 2014

The state of Illinois and city of Chicago have named August 17 Charlie Trotter Day, the same day 27 years ago that the late chef’s legendary restaurant opened in Chicago. The Trotter Project, an organization established in his memory to promote the culinary arts, is asking chefs to serve one Trotter-inspired dish in their restaurants this weekend to commemorate the day. Chefs from across the country signed on to honor their mentor and his influence on their career.

At New York City’s Bodega Negra, chef Michael Armstrong, a former Trotter stagiaire, will be serving roasted pork tenderloin with mole, cashew vinaigrette, cherries, apples, and pearl onions—a dish inspired by a recipe in Trotter’s Meat & Game cookbook.

Trotter alum Homaro Cantu, chef/owner of Moto restaurant in Chicago, and his executive chef, Richie Farina, will be taking part as well. Farina, inspired by Trotter’s “A Study in Apricots,” will offer a similar dish by the same name, with apricot strüdel, apricot ice cream, apricot sorbet, tuile, and grilled apricot with apricot sauce.

Chicago’s Urban Belly chef and Trotter graduate Bill Kim will be serving an heirloom tomato salad with watermelon, Thai basil, and almond Caesar dressing made with nuoc cham. Kim was inspired by Trotter’s tomato terrine with goat’s milk cheese fondant, which he served alongside the chef at the first Taste of Chicago.

Another Trotter alum, Geoffrey Gable, chef de cuisine of deep blu Seafood Grille in Orlando, will be re-creating one of Trotter’s seafood specialties—salmon with Hijiki seaweed and a ginger/shiso/mirin broth.

Trotter’s longtime friend, Norman Van Aken, chef/founder of Norman’s in Orlando, will be offering a Trotter-inspired conch chowder.

A full, and growing, list of the restaurants and chefs participating is available on the The Trotter Project’s Facebook and Twitter pages. The proceeds from the dishes will be donated to the project in order to promote the chef’s passion for the culinary arts.