Farina Gets Fancy with Mushrooms, Raclette, and Salsa Verde at Valhalla

Growing up, Cream of Wheat was my dad’s breakfast go-to. I don’t remember much about the flavor (does anyone?), but the texture—smooth and creamy with the right amount of grainy chew—stayed with me. At Chicago’s Valhalla, a tasting menu restaurant in TimeOut Market, Chef Stephen Gillanders and his team took the bland breakfast porridge and turned it into a sleeper-hit entrée with...