Walnut, Passion Fruit, and Plantains Took My Palate from Savory to Sweet at Ever

Making the switch from savory to sweet on a 12-course prix-fixe tasting menu is tricky business, especially when the flavor, texture, and temperature journey your palate is embarking on is at Chicago’s two Michelin-starred Ever. Rather than dive right into the rich chocolate course with stout, pear, and sweet potato leaves, Chef/Owner Curtis Duffy and Pastry Phef Lucas Trahan smooth the transition...