Chef Mike Odette,

Sycamore - Tuesday, June 23
For Mike Odette, owning his own restaurant is as exhilarating as throwing a dinner party every night. Customers have been wonderfully supportive of Sycamore, he says. This community embrace makes life fresh and interesting for the executive chef.

Odette found his niche when he decided to study the culinary arts. “I liked the work and it kept me engaged,” he says. He began his chef career at Café Europa and Europa Bakery in 1988, and worked at Trattoria Strada Nova, Booche’s and Cherry Street Wine Cellar before opening Sycamore in 2005. Earlier this year, Odette was a semifinalist for the James Beard Foundation Award in the “Best Chef: Midwest” category.

Odette chose his menu for the Wine & Food Festival to showcase the talents of his staff as a genuine reflection of Sycamore’s menu.

Sycamore

Bacon-wrapped scallop
Jumbo dry-pack scallop wrapped in house-cured bacon served on country ham & barley pilaf with pea purée and pea shoots

Crab salad
Crab and avocado salad with local baby greens served with grapefruit and sesame vinaigrette

Wild boar ravioli
House-made pasta stuffed with overnight-braised wild boar and Parmigiano-Reggiano, served in red wine broth with asparagus and morels

Cherry turnover
Local tart cherries in flaky pastry crust served warm with house-made vanilla bean ice cream

Cheese plate
Selection of fresh and aged Goatsbeard Farm goat cheeses