How a Two Michelin Star Restaurant Makes Frozen Fish Curls

At Chicago’s Michelin-starred Ever, chef Curtis Duffy delivers creative twists on traditional dishes like corn balls dipped in white chocolate, rabbit with capers and cardamom, black truffle risotto with maitake and Parmesan, and more.

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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Charlotte Carpenter, Daniel Geneen

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Mise En Place', click here: https://trib.al/ifBOVpT

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