Visiting Chef

featuring Chef Eric Olson

Eric Olson is the Culinary Director of Bourbon Belly Hospitality, where he leads the culinary vision and oversees kitchen operations for five restaurant concepts. His role spans menu development, operational leadership, hiring and team development, administrative management, special events, and collaboration on marketing initiatives across the company. For this dinner, Eric will work with a team of ECC students and fellow alumni chefs from the Bourbon Belly Hospitality team on the menu, drawing on his diverse professional background and passion for thoughtful, well-executed food.

MENU:
First Course
Pastrami-Cured Salmon
fennel pollen, shaved celery root, grapefruit supremes, lemon gastrique, dill oil, rye crumble

Second Course
Sunchoke Soup
roasted sunchoke velouté, chicken and apple sausage, brown butter foam, pickled pear, sunchoke chips, chives

Third Course
Red Wine Braised Beef Cheek
parsnip puree, charred brussels sprouts, preserved lemon
and shiso gremolata

Fourth Course
Olive Oil Cake
blood orange curd, candied pistachio, yogurt creme légere


Includes two wine courses. Eliminations only, allowing the chef’s creativity to remain intact