FIG & OLIVE JULY 2014 NEWSLETTERlike us on facebook

Summer is here
 

Chef Pascal Lorange introduces his new seasonal summer menus for lunch, dinner, and weekend brunch. New dishes of FIG & OLIVE’s Summer menu include:
 
Octopus Crostini – octopus, cherry tomato, heirloom carrot purée
 
Sea Scallops – Weiser Farm carrots, country fresh tomato concasse, dill pesto, olive oil crouton
 
Red Quinoa Salad – red quinoa, farro, cucumber, heirloom cherry tomato, marinated carrot and red bell pepper, zucchini spaghetti, apple, mint, olive tapenade
 
Bouillabasse – grilled scallop and shrimp, fish of the day, mussel, lobster bisque, shaved fennel, saffron garlic aioli, olive oil cracker
 
Salmon Tartar – marinated hand-cut salmon, kumato tomato, dill, avocado, chive
 
White Sea Bass Papillote – steamed white sea bass filet in papillote, zucchini, eggplant, fennel, tomato, thyme, scallion, saffron
 

View the entire Summer Menu

Bonjour Chicago
 

FIG & OLIVE CHICAGO IS NOW OPEN FOR DINNER
 
View the LUNCH | DINNER | BRUNCH menu
 
For more information and reservations:
 
chicago@figandolive.com
 
104 East Oak Street
Chicago, IL 60611
312 445 0060

 Two Grand Opening Nights
 

June 26th and 27th
Two Grand Opening Nights

 

FIG & OLIVE Chicago held  two exclusive evenings in the presence of Richard Galy, Mayor of the city of Mougins, South of France – the birthplace of FIG & OLIVE.

 

Fundraising was in collaboration with JDRF, an organization FIG & OLIVE is proud to support and partners included Veuve Clicquot, Lanvin, Neiman Marcus, Michigan Avenue, Continental Auto Sport Ferrari Maserati, Bentley Perillo, L’Occitane en Provence.

 

View our Grand Opening Video


Melone & Burrata
 

 
Recipe for 4
 
1 pc cavaillon melon or
cantaloupe
4 pc burrata (4 oz each)
1 pc radicchio
1 lb baby arugula
4 pc heirloom tomato
4 tbsp Tuscan olive oil
4 tbsp aged balsamic vinegar
4 pc crackers
 
Lemon Basil Oil:
2 oz fresh basil
1/2 pc lemon
2/3 cup Tuscan olive oil
TT salt, pepper
 
For the lemon basil oil, boil salted water and blanch the basil leaf for 10 seconds. Cool in ice water then squeeze out any excess water.
 
Mix all the ingredients together until you get a purée. Strain and you will have green olive oil. To make it even greener, you can add raw spinach just before blending.
 
Peel the cantaloupe and make 3/4 inch slices, removing the seeds in the center.
 
Cut the tomato into wedges and arrange the tomato in center of the cantaloupe. Season tomatoes with salt, pepper, and olive oil then top with the burrata.
 
Place radicchio leaf inside the burrata on the side (see picture).
 
Season again and cover the burrata with arugula. Drizzle 1 tbsp balsamic vinegar and olive oive over arugula.
 
Finish with lemon basil oil and serve with toast.
 

 


SUMMERTIME TIPS

Get Inspired
 

Create a Mediterranean
mood by using miniature olive trees as table settings.
Craving a delicious and
good-for-you summertime
treat? Try fresh fruit
skewers with peaches,
apricots, watermelon,
and mint.
Adding fresh lavender
and olive leaves are a simple,
yet elegant way of
incorporating Provence
into a wedding cake…or
any cake for that matter.

 

 

Perfectly ripe figs,
gorgonzola cheese, and
a drizzle of honey: a
match made in heaven.
Impress your next dinner
guests with only 3 items:
a glass bottle, freshly-cut
lavender, and H2O.
To keep berries fresh,
wash them in a vinegar
bath (3 cups water, 1
cup vinegar), rinse, drain,
and store.