Sixteen Examines The American Food Revolution With Spring Menu

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Executive Chef Thomas Lents and the culinary team at Sixteen announced a menu for the spring season at the Michelin Two-Star restaurant at Trump International Hotel and Tower Chicago.

Following the winter menu Dining In Progress, which tracked the evolution of fine dining, the spring menu upholds the overall focus on progress as a guiding theme for the year’s series of tasting menus.

The Spring menu, entitled Food in Progress: Assessing an American Food Revolution, examines the advancements in both agriculture and technology that enable convenient, affordable, and year-round access to produce and products that were limited by seasonality in the past. Additionally, it looks at the environmental and economic impact of mass production, fueled by the American palate.

“We’re in a position to take a stance on these issues,” explains Chef Lents. “Some traditional approaches to food production have proven to be wasteful and I think the restaurant industry as a whole is opening up to the idea that we need to have a conscience.”

Woven throughout the story of the multi-course menu is an emphasis on heritage and heirloom agriculture. Illustrating this focus, the dining experience commences with a vintage seed box filled with edible snacks that serve as the physical menu while also representing the menu’s sections: The Farm, The Sea, The Ranch, The Orchard and Dairy, and The Trade. 

Each section includes multiple “Gifts from the Kitchen” courses followed by the guest’s choice of their main dish.

The Farm: Revisiting American Agriculture

The first of multiple “Gifts from the Kitchen” courses showcases asparagus, with the incredibly seasonal and elusive white asparagus served alongside a soup made from the ubiquitous green variety. These plates include Veiled Green and White Asparagus with Blood Orange and Curry and Comté Flan with Chive Flowers, Morels, and Asparagus Soup.

Subsequent courses pay homage to Dan Barber and Sean Brock, notable chefs advocating for sustainable and heirloom agriculture, with diners selecting from:

  • The Third Plate: Barley Porridge, Escargot, Mustard Greens, and Juice
  • The Revival of Lost Varietals: Carolina Gold Rice Congee, Sorghum, and Country Ham

The Sea: A Once Teeming Ocean

For the second section, courses represent various methods of aqua farming and sourcing, reflecting on the impact of aggressive farming practices as well as the increase of sustainable aqua farming.

Gift courses include Abalone, Dulse, Sea Grape, and Dashi and Potato Soufflé with Sturgeon and its Caviar.

Subsequent courses include:

  • By Hook, Line, and Quota: Wild King Salmon, Crushed Favas, Fava Leaves, and Shiso
  • Advancing the Aquaculture: Loup de Mer in Whey, Wild Dill and Fennel, Clam, and Parsley, Horseradish Emulsion


News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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