Julius Caesar : The Cuisine
Chef J. Joho will prepare a three-course, pre-theater tasting menu inspired by dishes from Ancient Rome, in honor of Shakespeare’s Julius Caesar to coincide with the Joffrey Ballet’s production of Romeo and Juliet. The Menu includes: Great Lakes Wild Whitefish Braised in Guarome and Lovage; Au Naturel Capon Fricassée, Roman Herb Seasoning, Chickpea Panisse, Sautéed Romaine; Fromage Blanc Bamboloni “Roman Beignet”, Compote of Fall Fruit, Honey and Pistachio.
 

 
Chef J. Joho
Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef J. Joho humbly entered the profession as a six-year-old, peeling vegetables in his aunt’s restaurant kitchen in Alsace, France. His formal training began as a thirteen-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill, and continued in kitchens in France, Italy and Switzerland. By the age of twenty-three, Joho was the sous chef at a Michelin three-star restaurant where he commanded a thirty-five-person staff. It was while he was studying at the Hotel Restaurant School in Strasbourg that Joho immersed himself in the hotel and restaurant business, as well as the arts of pastry, cheese and wine.
 
Joho’s rise to international success began on the fortieth floor of the Chicago Stock Exchange with Everest, which is now one of the world’s premier dining rooms. Today, his establishments across the country—in Chicago (Everest, Paris Club Bistro & Bar, Studio Paris), Boston (Brasserie JO) and Las Vegas (Eiffel Tower Restaurant)—set standards for dining and win accolades at every turn. Joho is also a partner in several other concepts, including Chicago’s Nacional 27 and M Burger.
 
Hugely inspired by the arts, Joho has filled his home and restaurants with the work of many of his friends, including Ivo Soldini, the Swiss sculptor whose bronze statues adorn each of the tables at Everest, and John Westmark, the painter. Joho has also authored The Eiffel Tower Restaurant Cookbook: Capturing the Magic of Paris where he shared 50 of his signature dishes, transporting the magic of Paris into kitchens of gourmet homes across the country. Recently, Chef Joho and his team at Everest were awarded four stars by Phil Vettel in his re-review in the Chicago Tribune. Last year he was named ‘Restaurateur of the Year’ by Gayot.
 

About Everest
Offering world-renowned French cuisine, Everest’s menu features the finest seasonal fare and a superb wine collection. Guests may order Chef Joho’s acclaimed seven-course degustation menu, the seven-course vegetarian degustation menu, or select from the three and four course prix fixe menus.
 
From its location on the fortieth floor of the Chicago Stock Exchange, Everest offers breathtaking views of Chicago on par with the exquisite wine and cuisine offered by Chef Joho. Bronze sculptures created by acclaimed Swiss artist Ivo Soldini adorn each table, while paintings by Chicago artist Adam Siegel line the walls overlooking the western view of the city and sculptures by Virginio Ferrari grace the dining room.
 
Everest’s selection of 1,600 wines showcase the wines of Alsace due to Chef Joho’s Alsace heritage and his personal belief that in no other region of France are food and wine so tightly intertwined as in Alsace. With over 350 selections from the region, the Everest wine list has received international acclaim for having one of the greatest offerings of Alsace wines in the world.