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Greg Christian1103 W. Grand Ave.; 312-666-4466, gregchristian.com
THE PITCH Recently, says owner and executive chef Greg Christian, this 16-year-old catering business has turned its focus, at least behind the scenes, to supporting sustainable farming and offering organic choices to anyone who wants them.
COST $34.55 per person
MEAT Lamb chop with wild-flower honey dijonnaise N The chop was tender, the dijonnaise fine. Still, we could live without it.
POULTRY Crispy roasted duck in miniature pancakes with scallion hoisin sauce Y Wrapped up beggar’s purse-style, this crèpe-based nibble is a fun take on moo shu.
FISH Hot Mama spicy tuna maki N The rice looked manhandled, and the fish was lost under a glop of sauce.
SHELLFISH Hawaiian red salted-shrimp with tangerine guajillo sauce Y A tangy bite on a sturdy crisp.
VEGETARIAN Brie and rosemary crostini with apple compote and candied walnuts Y Simple, but a blissful flavor combo.
WILDCARD (pictured) Buttermilk fried chicken with avocado tomatillo salsa on Chihuahua cheese biscuit N The chicken was not the battered nugget we were expecting, and the biscuit was disappointingly unflaky.