Mon, April 18, 2016
Travelle Kitchen + Bar in The Langham, Chicago today announces the appointment of Chef de Cuisine Ricardo Jarquin and launches menus for spring, including a transformed dinner menu, new desserts from Pastry Chef Scott Green, and cocktails from Beverage Director Priscilla Young.
Prior to joining Travelle Kitchen + Bar at The Langham, Chicago, Jarquin held the role of executive sous chef at the Hilton Bayfront in San Diego, where his artistic plating won Hilton’s brand-wide “Most Beautiful Dish” competition in 2015. He placed in first out of five categories and was 1st runner up from two more.
“My food is very technique-driven with flavors that are pure, clean, and natural,” says Jarquin. “I’m very focused on seasonality, simplicity, and sourcing from my surroundings wherever possible. Creating the menu at Travelle allowed for exploration of a region new to me and I look forward to continuing to expand my knowledge of Chicago’s culinary offerings.”
Jarquin’s menu is influenced by historical styles, genuine ingredients, and a background in refined, modern techniques. Spring items include:
- Chicken and Waffles, buckwheat waffles, maple bacon, b&b pickles
- Charred Tar, tenderloin, A-I aïoli, fried quail eggs, truffle oil
- Pork & Clams, Berkshire pork chop, manila clams, morels, ramps
- Green Garlic Vichyssoise, crab salad, espelette
- Mushroom Fricassée, brandy, saba, crispy potatoes, fried egg
- Crispy Octopus, pork belly, salsa verde, harissa, sugar snap peas
- Branzino, new potatoes, garlic butter, fiddlehead ferns
For the full dinner menu, please visit: http://bit.ly/1Thg4Za
Jarquin’s inspiration and refinement of technique developed from the many stages he did when he moved from his hometown of Miami to New York for the position of sous chef of the renowned Four Seasons Hotel. He has learned from some of the most influential chefs in the world, including Jean-Georges Vongerichten, Daniel Boulud, Alex Stupack, Mario Batali, George Mendez, and Michelle Bernstein. Previously, Jarquin was the opening senior sous chef at Conrad New York and served as opening chef de cuisine at ULU Restaurant at the Four Seasons Hotel in Hawaii. To view Chef Jarquin’s full bio, please visit: http://bit.ly/1qWFxOw
Jarquin and Pastry Chef Scott Green inspired one another in the creation of their menus. Says Jarquin, “Green’s philosophy very naturally aligns with my own and his menu explores our collaborative spirit.”
Green’s sweet items for spring derive from the bounty of fruit and produce available, and include: Cheesecake Mousse, macerated strawberries, graham crumble, and guava sorbet; and Spring Verrine, blackberry sorbet, lemon black pepper ice cream, toasted meringue.
Beverage Director Priscilla Young adds to her “Cocktail Library” every two weeks for Travelle Kitchen + Bar, infusing it with innovative seasonal libations and her takes on cocktail classics. Cocktails joining the menu this spring include: I’m Avocontrol with Rieger Kansas City gin, chareau, avocado, raspberry, mint, and chocolate bitters; and Pink Elephant, a boozy aperol spritzer, with Belvedere Pink Grapefruit Vodka, Aperol, Cocchi Americano, and bubbles
To make reservations or for more information, please visit www.travellechicago.com or call 312.923.7705. To follow the social media conversation, guests are encouraged to “like” and/or “Follow” Travelle Kitchen + Bar on Facebook, Twitter, and Instagram.
Travelle Kitchen + Bar
Situated on the second floor of the luxurious Langham hotel in an iconic skyscraper designed by Ludwig Mies van der Rohe that once housed IBM regional headquarters, Travelle Kitchen + Bar is located along the Chicago River in the heart of downtown Chicago. A play on the word travel, Travelle is a casually elegant restaurant, lounge, and bar featuring Chef Ricardo Jarquin’s seasonal American cuisine. Dishes feature fresh ingredients, utilizing Chef Jarquin’s connection with some of the finest farms, ranches and orchards in the nation. Alongside a carefully curated wine list, Travelle boasts a beverage program that highlights skillfully-crafted classic cocktails. Influenced by the romance of the digital age, architect/designer David Rockwell of the Rockwell Group creates a modern environment that conveys history, sophistication and nostalgia into the 124-seat restaurant and 81-seat bar and lounge that overlook the Chicago skyline and river. Located at 330 North Wabash, Travelle is open seven days a week for breakfast, Sunday brunch, lunch and dinner. For reservations or more information, please visit www.travellechicago.com or call 312-923-7705.
About The Langham, Chicago
The newest North American addition to Langham Hospitality Group’s luxury portfolio, The Langham, Chicago resides within the landmark, 52-story riverfront AMA Plaza (formerly IBM building) that is designed by the renowned architect Ludwig Mies van der Rohe. Offering 316 guest rooms and suites, this is the company’s first purpose-built hotel in the United States and the fourth property in the U.S. The Langham, Chicago features a 22,000 square feet Health Club housing Langham’s signature Chuan Spa; two restaurants, Travelle Kitchen + Bar and Elle on the River, the Pavilion Lounge for afternoon tea; Langham Club with butler service, light meals and business facilities and 15,000 square feet of meeting space including the elegant Devonshire Ballroom. The hotel features a fine art collection with more than 150 pieces of distinctive artworks. Reservations for Langham hotels can be made online at www.langhamhotels.com. For further information about The Langham, Chicago, visit www.langhamhotels.com/chicago or dial 312-923-9988.
Public Relations Manager
The Langham, Chicago
+1 312 923 7030