The Chef: Thomas Raquel (Acadia)The Challenger: Bobby Schaffer (Grace)The Ingredient: Horned melon
Best of Chicago voting is live now. Vote for your favorites »
Native to Africa, horned melon is a vine in the cucumber and melon family that’s also called kiwano, jelly melon, African horned cucumber, and hedged gourd. It’s now grown in Australia (where it’s classified as a weed), New Zealand, Chile, and some parts of the U.S.—though it’s never become very popular in this country.
“The milk chocolate adds a nice richness,” Raquel said. “In this preparation, I think the melon’s a little more floral and has a nice vegetal flavor. The ginger comes out at the end: earthy, refreshing, floral.” He plans to put horned melon on the menu at Acadia next summer, when it’s in season. “I like savory flavors in my desserts, so I think this is a perfect ingredient,” he said.
