
The dramatic reveal included musical fanfare and a plume of smoke.
Photo: Andrew H. Walker/Getty Images for Moet & Chandon
Taste of the Nation

Tru was one of the restaurants to present a dish at Chicago's Taste of the Nation event, held on August 14 at the Navy Pier Ballroom. Chef Anthony Martin served maitake mushroom crunch with maitake puree and oxtails. The bites were presented on the same type of logs on which the mushrooms grew.
Photo: Galdones Photography