O Eye's Profile

I cook the sprouts and figs in the rendered bacon fat, along with just enough water to help soften everything and meld the flavors together. After reducing the liquid and making sure the sprouts and figs are tender, I finish the dish with a little balsamic vinegar (sherry vinegar or lemon juice would serve the same purpose), the acidity adding just the right touch to this smoky, sweet and perfectly autumnal combo

Chef Charlie Trotter’s cuisine originates from the finest foodstuffs available. A network of over 90 purveyors provide the fresh, healthful ingredients which inspire him to create flavorful masterpieces. From the naturally raised meat and line caught seafood to the organic produce, every component of each dish is the most pure available. Indiana bobwhite quail, petite greens from Farmer Jones, heirloom tomatoes from Illinois, North Dakota buffalo and Hawaiian gindai are just a few of the products that arrive each day from which Chef Trotter crafts the daily menus. He says: