February 10, 2014 | Press

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The Definitive Guide to Blood Orange Eating in Chicago

By: Matt Kirouac

February 10, 2014


Restaurants are out for blood. Blood oranges, that is. Every winter, these lustrous citrons enliven menus all over, providing a welcome splash of color and flavor in the midst of wintry monotony. Sweet or savory, blood oranges are also one of the most versatile ingredients in the winter pantry. From salads and vinaigrettes to panna cottas and doughnuts, here’s your definitive guide to blood orange-eating in Chicago this winter.


Appetizers and Share Plates


At Henri, blood orange makes for a rosy consommé with juniper-spiced salmon. Next door, sister spot The Gage adds blood orange to salt-roasted beets with goat milk feta, toasted almonds, and Meyer lemon vinaigrette. Tuna carpaccio gets the blood orange treatment at Azzurra Enotavola, dressed with olive vinaigrette and emboldened with arugula. Fresh blood oranges are in stock at Eataly, so you can pick some up right after you’ve stuffed your face with La Carne’s roasted beet salad with blood orange vinaigrette. Blood oranges add a bit of sweetness to some particularly outre grilled calamari at Girl & the Goat, served with red onion-shrimp butter, Chinese broccoli, and sweet garlic. Smoked trout and blood oranges mingle with frisée, radicchio, Marcona almonds, herbs, and Champagne-citrus vinaigrette for a masterful winter salad at tesori. Ahi tuna crudo comes alive at The Boarding House with the aid of blood orange segments, pomegranate, and pickled fennel. Blood orange vinaigrette adds a bit of winter vitality to a dish of thinly sliced beets, baby greens, hazelnuts, and ricotta salata at 312 Chicago. Catering outlet Paramount Events is currently going citrusy with winter salads comprised of blood orange, grapefruit, pomegranate, hearts of palm, radish, cashews, and lemon vinaigrette.


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