WITH DR. TARUN MULLICK | PHOTO PROVIDED BY BALMORAL RESTAURANT
I
t was at the inspiration of a show on television about royalty that led me to dine again at the wonderful Balmoral Restaurant. Nestled in the Campton Hills section of the St. Charles area, this regal restaurant takes you to Scotland’s Balmoral Castle. From the second you park, you can see the attention to detail and experience beyond compare. Golden cutlery, fine crystal and banded dinnerware depicting scenes of Scottish flora and landscaping coupled with an interior that accentuates the castle and grandeur. First, I tried some liver mousse. It is a rich blend of chicken livers blended with herbs, cream and its house whisky. This is then sealed with clarified butter and an orange marmalade on top. Take a butter knife to spread this on a crisp toast
point, and you are dining with the right blend of protein and fat that keeps you trim. I had a little more mousse and one toast point to save on the carbs. I had not eaten much throughout the day so I indulged in the beef Wellington. This is not just any beef Wellington but rather “Young Bonnie Prince Charlie’s Beef Wellington”! Tender, medium-rare filet mignon with mushrooms and covered in puff pastry, this is not an ordinary dish. One slice at a time, the knife cuts like butter as you switch to the fork and dip into the adorned deep red wine sauce. A little orange-glazed carrots, snappy green beans and creamy mashed potato finish the dish. I just ate a little potato and carrot to curb the waistline. That is so I can stay thin like many of the royals! Contrary to the singer Lorde, you can live like the royals!
Dr. Tarun Mullick is a specialist trained at Johns Hopkins and Cleveland Clinic in Gastroenterology and Endoscopy based in Geneva. Connect with him at www.mullickmd.com or by phone at 630-232-2025.
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