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August 2nd Recipes Start Here
August 2nd Podcast
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Michelin Starred Magic at Home
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We’re stepping behind the scenes of a private Chef’s Table experience with Michelin-starred Chef Trevor Teich of Chicago’s Astor Club and then bringing that same spirit of refinement, creativity, and care into our own kitchens.
You’ll hear from Chef Trevor himself, and we’ll share four of his inspired recipes adapted for home cooks: an elegant Lobster Pot Pie, bright Citrus Marshmallows for elevated s’mores, Brown Butter Financiers and Pistachio Orange Caramels.
These dishes nourish more than the body. They invite us to slow down, savor, and share something truly special.
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Chef Trevor Teich of Chicago’s Astor Club
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Chef Trevor Teich, winner of a Michelin star in 2022, brings decades of culinary artistry and innovation. His Chef’s Table menus blend modern techniques with classic influences and seasonal ingredients, ensuring every dinner is unique. This is not just a meal, it’s a journey through the height of culinary artistry, with expertly curated wine pairings and rare spirits to match.
Photo Courtesy of Trevor Teich
About the Astor Club in Chicago Dining EXPERIENCE: An unparalleled and intimate dining experience awaits. Astor Club, the legendary private members’ club housed in the historic Maxim’s de Paris Chicago Gold Coast space, is unveiling its most exclusive culinary offering yet, The Chef’s Table hosted by Michelin-starred Chef Trevor Teich. This exclusive experience celebrates the culinary arts in an unforgettable setting. For the first time ever, you can access this experience through our new Chef’s Table Membership.
https://astorclub.com/chefstable.php
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Elegant Lobster Pot Pie
Chef Trevor Teich’s signature dish Lobster Bisque-Style.
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Chef Trevor Teich’s Lobster Pot Pie is known as the Chef’s Table Pot Pie. This dish is part of an exclusive culinary experience at the Astor Club in Chicago, where it is celebrated for its luxurious ingredients and presentation. It showcases the chef’s style and the restaurant’s culinary philosophy.
Our Home Cook Adaptation of Elegant Lobster Pot Pie
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About the Recipe: Tender chunks of lobster amid cooked vegetables immerses in a deeply flavored cream sauce, all crowned with a golden, flaky puff-pastry lid. Elegant yet comforting, this dish brings a true touch of Michelin-starred magic to a special dinner at home.
pdf for a Copy – Our Home Cook Adaptation of Elegant Lobster Pot Pie
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Sweet Citrus S’mores
Inspired by Trevor Teich’s Yuzu Marshmallow.
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About the Recipe: These light, fluffy marshmallows burst with fresh citrus flavor from orange and lemons. It is a bright, homemade take on Chef Trevor Teich’s elegant Yuzu Marshmallow. Soft, pillowy, and far superior to store-bought versions, they elevate everything from hot chocolate to s’mores with a touch of Michelin-starred whimsy.
pdf for Recipe – Sweet Citrus S’mores
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Brown Butter Financiers
Cross between a cookie and a cake.
Recipe inspired by recipe Olive Oil Financier – Chef Trevor Teich.
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About the Recipe: Financiers are classic French almond cakes known for their moist, tender crumb and irresistible nutty flavor from browned butter. Originally called visitandines, these small rectangular (or oval) treats are made primarily with almond flour, egg whites, powdered sugar, and brown butter. They feature crisp golden edges and a soft center, making them perfect for tea, dessert, or an elegant bite with coffee.
Bake: Pipe into small silicone molds or a mini muffin tin but add greasing/flouring for non-silicone. Bake at 320°F convection (or 325–330°F conventional) for 10–18 minutes (start checking early as smaller portions bake faster). They should be golden on the edges and set.
Makes ~10–14 small cakes
pdf for Copy of Recipe – Brown Butter Financiers
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Pistachio Orange Caramels
One of Chef Trevor’s favorite treats served to his mother Claudia.
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About the Recipe A touch of bright orange zest combines beautifully with crunchy toasted pistachios in these soft, chewy caramel candies. Buttery, nutty, and elegantly flavored with vanilla and sea salt, they strike the perfect balance between sophisticated and comforting. These make a wonderful homemade gift, party treat, or special addition to a dessert board, bringing a little Michelin-starred magic and family warmth straight to your table.
Recipe from Wild Meadow Farm; friend of Chef Trevor Teich, 3/14/2019, Collected Recipe cookbook. Trevor said “We use grams in the restaurant and at home to make sure it comes out perfect every time. All you need is a scale. At Claudia, this caramel is one of my mom’s (Claudia’s) favorites…”
pdf for Copy of Recipe – Pistachio Orange Caramels
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Charlie Trotter’s James Beard Honorary Dinner
on June 13th
with Michelin Starred Chef Trevor Teich’s Recipes
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Amuse of Watermelon – Tuna Tartar
Presented by Chef Trevor Teich
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About the Recipe: A tasting plate sized appetizer served in a taco like seaweed wrap containing watermelon and tuna cubes with a very light sauce.
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Lobster Chawamushi with French Butter and Buckwheat Focaccia -Yuzu-Togarashi Brioche
Presented by Chef Trevor Teich and Chef Alen Ramos
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About the Recipe: A tasting size portion of his signature lobster dish with a Japanese inspiration for this James Beard Honorary dinner. Lobster Chawanmushi is a silken savory custard set on a delicate lobster-dashi broth seasoned with shiro dashi, yuzu, and kaffir lime, then crowned with smoked trout roe, Japanese uni, kinome, and citrus blossoms – a study in restraint and the sea. Accompanied by a French butter spiral shaped daub and paired with buckwheat focaccia and Japanese inspired Yuzu brioche made by Chef Alen Ramos.
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Pan Roasted Squab with Ratatouille, Basil Courgetti Puree, Red Pepper Cream & Eggplant Caviar
Presented by Chef Trevor Teich
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About the Recipe: A summer plate of squab two ways, a pan roasted breast and a honey-glazed, rice-puff crusted leg – over a bright courgetti and basil purée, with a miniaturized ratatouille and squash blossom stuffed with aubergine caviar, pickled tomatoes, and dots of red pepper cream.
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