A shark was spotted in Chicago Sunday – but not on the golf course. Greg Norman (aka “The Shark”) was the guest of honor at Trump International Hotel & Tower’s Sixteen, where Executive Chef Frank Brunacci and Chef de Cuisine Joseph Rose prepared a four-course dinner showcasing the renowned Australian golfer’s Signature Wagyu beef and Estate wines.
Hosted by Broadleaf, the Australian Agricultural Company and Meat and Livestock Australia, the evening was a celebration for Norman who, as a boy growing up in Northern Australia working on cattle stations mustering and rounding up strays, is now producing the Wagyu beef not only for fine-dining establishments, but directly for consumers worldwide.
The evening’s menu began with an amuse bouche of beef tartar, egg yolk gastrique, and a smoked paprika crisp paired with the Greg Norman Wine Estates Eden Valley chardonnay. Brunacci also featured wagyu brisket paired with Norman’s Santa Barbara pinot noir; a braised wagyu tri-tip paired with a cab-merlot and for dessert, tainori chocolate crème, cocoa almond cake and apricot sorbet paired with Norman’s Estates Sparkling.
Remembering countless visits to Chicago while playing in the Western Open, Norman didn’t mention any must-have dishes to try during his short stay this time around. However, when asked what meal he most likes to pair with his favorite wines – namely “cabs, savs and shiraz,” his emphatic answer: “pizza!” We may have lost the Western Open Greg, but pizza we’ve got - maybe next time.
- Dimitra Apostolopolous