A New Take on Jean-Louis Palladin's Salmon Terrine

You’d think a tastemaker dinner hosted by Pepcid would entail searing hot sauces, mouth-singeing spices or fatty meat layered on fatty meat. But ironically, the four-course dinner the company hosted at Chicago's Intro was a stomach-soothing array of delicately balanced flavors in dishes like tiny pea tartlets and peach melba.

The dinner was a group effort; Intro house chefs collaborated with current chef-in-residence ...