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SO MANY DINNERS (SO LITTLE TIME) The elements of an heirloom tomato starter. FALL FLAVORS Here are some of chef Andrew Brochu's favorite autumn ingredients, with wine pairings from sommelier Jamie Kluz. continued from page 70 and Southern cuisine, allowing him to present food with seasonal ingredi- ents delivered in beautiful, and oftentimes intricate, presentations. Whereas some restaurants wow you solely with what's on the plate, Brochu is working toward creating an engaging experience from the moment guests arrive. "The goal is for the diner to walk in and feel like it's fall, whether through aroma or hitting the other senses," Brochu said. "The food will go a little less dainty and more hearty but presented in a beautiful way." And if Brochu is the captain, Caron is his first mate. The two play off each other and collaborate on courses throughout the menu. Caron might add in an interstitial savory course, combine dispa- rate flavors for one of the pastry courses, or just bounce ideas off Brochu and vice versa. Whatever they're doing, it's working. Goat cheese with blackberries " A restaurant is an artistic outlet that is constantly evolving. " —GRAHAM ELLIOT It's still early, but the Brochu-Caron pair- ing could very well elevate the restaurant and cause people to look back at this time and wonder whether they were witnessing the start of one of Brochu: "Huckleberries are a go-to for fall. I'd put them in a dish with toasted nuts, squash, and slow-cooked pork." Kluz: "I'd choose a Syrah from the Northern Rhône—nice acidity, softer tannins, and stewed fruit notes." Brochu: "Broccoli definitely reminds me of cooler weather. I'd create a dish with curry, cheddar, and cauliflower to round out the flavors." Kluz: "An old-school white Rioja from a producer like R. Lopez de Heredia—slightly oxidative notes, spices, and stewed/baked apple notes would complement the earthy, robust flavors of broccoli, curry, and cauliflower." Brochu: "Mushrooms are easier to find in fall; I'd make a soup with roasted, fried, raw, and pickled mushrooms." Kluz: "A dry oloroso sherry from Bodegas Hidalgo would bring nutty, earthy notes, ample acidity, and a slight roasted note." IN HIS OWN WORDS the Chicago culinary scene's great duos, like a Lennon-McCartney or Jagger-Richards meeting of the creative minds. It all comes back to the idea that Graham Elliot, both the person and the place, has enough room to move about and shake things up—similar to how Elliot, who was inducted into the Chicago Chefs Hall of Fame last month, has maneuvered his career by serving as a judge on MasterChef alongside Gordon Ramsay and Joe Bastianich and by acting as Lollapalooza's culinary ambassa- dor for the past three years. "He carved his own path," says Charlie Trotter, Elliot's former boss and mentor. "He's doing his own thing, and he's having fun—that's the [impor- tant] thing. It's not following a particular trajectory. He's in control of his destiny, which is fantastic." MA 72 MICHIGANAVEMAG.COM In addition to owning three restaurants, Graham Elliot has his hands in many projects. Here's how he feels about some of his side gigs. On Lollapalooza: "It's an honor to be part of this incredible festival. Three words: food, music, Chicago." On MasterChef: "I love that Joe Bastianich, Gordon Ramsay, and I get to take part in helping amateur home cooks find their own culinary voices through creative challenges." On working with The Roots' ?uestlove: "We're putting a spin on catering and events by melding my cooking with ?uestlove's music and style. We're very excited to redefine this genre." On being inducted into the Chicago Chefs Hall of Fame: "It is very humbling to be alongside such talented Chicagoans. The fact that this is my adoptive home, after being raised around the world in a Navy family, makes it that much more special." PHOTOGRAPHY BY THINKSTOCK (WINE)