Squash—perhaps the most boring of all vegetables—is moist and watery and lacking the flavor intensity of carrots, celery, sweet pepper and many other growing things. However, because squash has so much H20 in it, it works well in beverages. Owen Worley, bar director of Tete Charcuterie, explains “I cook butternut squash sous vide for a long time, then juice it and strain it.” Add a little scotch, black cardamom and pecan, and you have First Fire, a beverage so good you won’t guess squash was involved.
1114 W. Randolph, 312.733.1178, tetechicago.com
Best of Chicago 2015