Chef Thomas Eckert

Highly respected and lauded Chef Tom Eckert has left his post at Café 103 and moved to become corporate chef with Rizzo’s in Naperville.  That change did occur last summer with little publicity.  What becomes interesting is to see the effect that a “chef shuffle” has on both the restaurant he or she left, and the place he or she migrates to.

Café 103’s cuisine is now lead by Rob Kurecki (ex Spiaggia and Fahrenheit).  His style is focused on local, tasty, simple cuisine with elevated flavor combinations. 

Eckert now has influence on the firmly established Rizzo’s.  His fame has moved many more to try Rizzo’s. Chef Eckert is known for a meticulous presentation – so how has his culinary style influenced how well established clients at Rizzo’s feel about the change? 

In this tough economic environment, it’s important to find any way possible to promote and drive consumers into a restaurant. A new chef can do that in both positive and negative ways.

As far as I can tell, this move was not highly promoted by Rizzo’s. 

On the Café 103 side, it’s been awhile since chef Rob Kurecki has replaced Tom Eckert, but traffic in the restaurant ebbs and flows.  It’s difficult to consistently keep the customers steady or growing. We hope the change was for the better for both the chefs and the restaurants.

CAFÉ 103

1909 W. 103rd St
Chicago, Il. 60643

773-238-5115

http://www.cafe103.com/

RIZZO’S

6 W Jefferson Ave
Naperville, IL 60540
(630) 305-4396

http://www.rizzobar.com/

 

The next episode of Spain on the Road again will air tomorrow (Sunday, October 26th) on your local PBS Station.

For anyone loving food and travel combined (think Anthony Bourdain’s ”No Reservations” only with a PBS spin), it’s time to tune in.

I like this description of the series by Lou Novacheck from http://www.blogcritics.org/:

“This series, Spain…On The Road Again is a lighthearted but “sometimes food, wine, and scenery intensive” show that brings you the best Spain has to offer in all three categories. And when you’ve got hosts such as famed actress Gwyneth Paltrow; the Iron Chef, Mario Batali; Spanish actress and linguist Claudia Bassols; and New York Times writer Mark Bittman, combined with the sometimes breathtaking beauty, the wonderful food and the robust wines of Spain [not to mention the famed Spanish sun], you’ve got a can’t-miss show that bathes you in gustatory opulence.

You can find good food and wine anywhere, but in the countries around the Mediterranean Sea, the food and wine seduce you, beg you to partake of their sustenance. The reds are redder, the greens greener, the spices spicier. Another millimeter and it would all be over the top, but the Med does it to perfection. [Even though Basque country borders on the Atlantic.]“

For a sneak peak of the episode airing tomorrow, go to:

http://www.youtube.com/watch?v=10ycKtC9MyM

Each recipe features a recipe – this one is from Mario: 

Spinach Catalan Style* (Serves 2 to 3)

• 2 tablespoons olive oil
• 3 tablespoons pine nuts
• 3 tablespoons dried currants
• 1 large bunch spinach, washed and spun mostly dry (leave enough water to help cook the spinach)
• Kosher salt and freshly ground black pepper

Heat the olive oil in a large skillet over medium-high heat (or over a hot grill fire). Add the nuts and currants and stir for a minute or two, until the nuts start to brown. Add the spinach, in batches if necessary, and stir and cook until the spinach is nicely wilted, 3 to 5 minutes.

Season with salt and pepper, and serve.

 

All of the local foodies (and national foodies for that matter) have our priorities straight – yes, there will be an election, but what’s really important is the Top Chef new season premier!

We are going to be speaking to Stephanie in the next few weeks. Until then, she’s sent along a few recipes she’s created.  This sweet potato recipe is perfect for season! LH

Sweet Potato Puree with Blue Cheese and Brown Sugar Walnuts

Serves 6-8

For the Sweet Potato Puree

6 sweet potatoes (about 4 pounds), peeled and cut into 1-inch chunks

4 cloves garlic

4 tablespoons butter

½  cup plus 1/4 cup water

4 ounces Maytag blue cheese, crumbled or cut into small chunks

2 teaspoons Kosher salt

Freshly ground pepper

For the Brown Sugar Walnuts

1 egg white

½ cup brown sugar

1 teaspoon Kosher salt

8 ounces (or 2 cups) walnut halves and pieces

Space two racks evenly apart in the oven and preheat to 350°F Spread out the potatoes, garlic, and butter in a 13x 9-inch baking dish.  Pour the water over the potatoes and season with the salt and pepper.  Cover the dish tightly with foil, transfer to the top rack in the oven and bake for one hour or until the potatoes are very soft.

While the potatoes cook, whisk the egg white in a medium-mixing bowl until frothy.  Add the sugar and salt and whisk again to combine.  Add the walnuts and stir to coat well.  Spread the nuts out on a baking sheet covered with parchment paper or a silicon liner, or use a non-stick baking sheet.  Transfer to the lower rack in the oven and bake for 10-12 minutes. Remove and gently mix the nuts around on the sheet pan, scraping the sugar from the bottom.  Let the nuts cool while the potatoes finish baking and then roughly chop them before serving.

When the potatoes are done, remove them from the oven and add the blue cheese. Transfer them in batches to a blender and puree until very smooth, adding the 1/4 of water as needed.  Season with additional salt and pepper to taste.  To serve, scoop the potatoes into a serving dish and top with chopped candied walnuts. 

Roys has recently reached a key milestone - celebrating its 20th anniversary. Many of the world’s most talented chefs contributed to a fantastic culinary evening.

The Chicago restaurant have crafted a menu to celebrate here in Chicago. The dinner will be held on Tuesday November 11th at 6:30 pm.  For a fixed price of $85 per person, this is quite an elegant dinner. 

For reservations, contact Roy’s at:

720 N State St
Chicago, IL 60654
(312) 787-7599

First Course: Created by Chef Nobu Matsuhisa.
Tuna Sashimi Tempura Roll with Yuzu Rose Sauce
Chandon Rose

Roy Yamaguchi and Nobu Matsuhisa have been friends for more than 20 years. It is a friendship that can only be described as a true brotherhood born from a shared passion for creating culinary history.

Second Course: Created by Chef Testuya Wakuda
Sea Scallop Salad with Pinot Grigio Grape Seed Vinaigrette

Livio Felluga Pinot Grigio

Having cooked together for the first time almost two decades ago, Chef Wakuda and Chef Yamaguchi are both so honored to be cooking together once again for an event that is so esteemed.

Third Course: Created by Chef Alan Wong
Crispy Pan Seared & Steamed Hawaiian Snapper with Matsutake Chawan Mushi

LaPostolle Cuvee Alexander

Chef Wong and Chef Yamaguchi not only call the same Hawaiian island “home,” but they also share a collective passion for representing the beauty and bounty of this tropical paradise in their culinary innovations.

Fourth Course: Created by Chef Gordon Hopkins
Guava Grilled Wild Boar Served in its own Jus with Sweet Potato Dressing

Terrazas Reserva Malbec

As the very first employee and original chef of Roy’s Hawaii-Kai, Chef Hopkins serves as Roy’s Director of Chefs and brings a passion, dedication and deep love to continually creating true Hawaiian Fusion Cuisine.

Fifth Course: Created by Pastry Chef Kaethe Krasner
Warm Peanut Butter Crème Brulee Chocolate Soufflé
Kona Coffee

Roy’s Pastry Chef, Kaethe Krasner, has been creating decadent, sweet creations for Roy’s for the past ten years. This latest innovation is an incredibly elegant twist on a Roy’s Classic.

 

The Parthenon Restaurant in Greektown is noted as the oldest restaurant in this ethnic enclave. The Parthenon is celebrating its 40th anniversary by publishing “The Parthenon Cookbook: Great Mediterranean Recipes From The Heart of Chicago’s Greektown.”

The book was penned by Camille Stagg, an award winning food journalist. Camille is the former food editor for the Chicago Sun-Times and for Cuisine magazine.  “I have known Chris Liakouras since the first year of his fine restaurant, when I was a young food editor of the Chicago Sun-Times. I have written about him and The Parthenon many times, and have witnessed it grow over the years. I admire him as a gracious restaurateur and host, who expanded his business wisely, and I respect him as one of the kindest people I’ve met. I love the entire Liakouras family, including the staff-the extended family–my Greek family! So I feel it was my privilege to be the author of The Parthenon Cookbook, which pays tribute to Chris and the restaurant and the staff. As I talk about the book and do signings, people are asking me if I’m of Greek heritage. I say, after writing this book, I am definitely part Greek now!” Camille said.

The book is filled with both the colorful history of the restaurant, and contains more than 51 of Chef Sotiris’ sought after Mediterranean recipes.

I personally am a big fan of Greek cuisine.  When I read this book I was so excited to “own” these authentic recipes.  I think we all visit culturally diverse restaurants in order to “gain access” to and enjoy authentic cuisine.  There are many cultures where the complexity of the cooking process, multiple steps or a restaurants mastery of the cuisine tells me “well, if you want Chinese (for example), it’s best to order it.”  With Greek food, I feel I have a fighting chance to cook some of these authentic dishes at home, and The Parthenon Cookbook gives me that ability. 

Now, all I need is a white house with blue shudders in Greece, some lemon and fire for the saganaki and I’m there!

Here’s a link to order the cookbook on Amazon

GREEK ROASTED POTATOES

These are great to serve with Lamb, broiled or roasted chicken, chicken souvlaki and pork souvlaki.   Chef’s tip: there should be a little water left in the pan after 1-1/2 hours; otherwise the potatoes can burn. Most most of the water evaporates. 

Yield: 4-6 side dish servings

INGREDIENTS

4 large baking potatoes, cut lengthwise in quarters

3 to 4 tablespoons fresh lemon juice

1/3 cup extra virgin olive oil

2 tsp salt

1-1/2  tsp  ground black pepper

1 tbl dried oregano

1 plum tomato, chopped

Preheat oven to 450F

Arrange potatoes in large baking dish with all ingredients except tomatoes. Mix well.  Add water to baking dish until halfway up potatoes. Arrange tomatoes evenly over the top. Cover top with foil.

Bake in a preheated oven about 1-1/2  hours, or until potatoes are soft. Remove foil and bake a few more minutes until potatoes are slightly browed on top. Serve hot.