The women behind Scratchboard Kitchen in Arlington Heights have done it again. They’ve raised the bar for farm-driven, seasonal dining in the Northwest suburbs, in a new, creative way.
Founding Chef Grace Goudie Carnovale (Photos by Siege)
Days before the start of Restaurant Week, hosted by Meet Chicago Northwest, Scratchboard launched its new seasonal tasting menu, which is a curated, multi-course menu — available every night — that changes seasonally.
The new tasting menu was created by founding Chef Grace Goudie Carnovale as a way to highlight the restaurant’s commitment to locally sourced ingredients, as defined by the season. The multi-course menu launched Tuesday and drew rave reviews from patrons.
“The flow was fantastic,” one diner said, “and the progression from lighter to richer courses was perfect.”
Another patron enjoyed the optional wine pairings, designed to highlight the flavors of each course, saying: “The wine pairing definitely enhanced each plate and elevated the entire experience.”
The new tasting menu reflects the restaurant’s thoughtful sourcing and Midwestern sensibility. Each course is intentionally made to complement the next, Goudie Carnival says, balancing familiarity with subtle sophistication, while allowing seasonal ingredients and local farms to guide the menu.
Owner Danielle Kuhn
Ingredients in the the winter tasting menu are sourced from Frillman Farms in Berrien Springs, Michigan; and Mick Klug Farms in St. Joseph, Michigan, with additional regional purveyors featured throughout.
Owner Danielle Kuhn says bringing new dining experiences to the Arlington Heights community has always been part of her vision.
“This tasting menu is a meaningful next step,” Kuhn says, “and we’re looking forward to sharing it with our guests, season after season.”
The winter tasting menu, as curated by Goodie Carnival, features:
- Beef Tartare
- Biscuit, umeboshi sesame and shio kombu
- · Roasted Parsnip & Apple Soup
- Crispy apple, pulled ancient grains and pumpkin seed oil
- · Winter Crudo (optional supplement)
- Spiced clementine ponzu, trout roe, habanada peppers and shallots
- · Koginut Squash Pierogi
- Winter greens, radish and fennel
- · Smoked Duck Breast
- Apple, harissa, wild rice, cabbage and fig
- Supplements
- · Golden Kaluga Caviar
- · Black Winter Truffles
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