Note:  We took my mother out on a Saturday lunch as part of the Mother’s Day celebration a few weeks ago to Pappadeaux.  I grew up in Arlington Heights and remember when Pappadeaux was born on the corner of Golf and Algonquin Roads.  I had not been their in years.  So, I must say it was a pleasant surprise to dive into their seafood again.  This would not be the place to go for portion control, most certainly.  It was packed.  This is not Alinea, but it’s also not Red Lobster. and thank God it’s not Bob Chinn’s.   If you live near Westmont or Arlington Heights, give it a try if you are a seafood lover. LH

For the past decade, residents of Chicago’s western suburbs have indulged in the fresh seafood dishes at Pappadeaux Seafood Kitchen (921 Pasquinelli Dr., Westmont, Ill.; 630-455-9846), which honors its birthday with a 10-year anniversary party from 11 a.m. until 11 p.m. Saturday, June 13, at the restaurant. Guests can celebrate with dining deals like $10 live Maine lobster, while enjoying live music, a patio party, a raffle, silent auction, ribbon cutting ceremony and other activities. There is no charge to attend the event.

Guests can enjoy the fresh air on Pappadeaux’s outdoor patio party, featuring happy hour specials all day. Kids will delight in Pappadeaux’s clown and face painting, from 2 p.m. until 8 p.m. Guest can listen to the live jazz blues tunes from The Stompers, playing at the restaurant from 2 p.m. until 10 p.m.

Patrons can expect dining deals in addition to the regular menu at both Pappadeaux’s Westmont location and Arlington Heights location, featuring fresh seafood flown in daily to the restaurant. Feast on 1 lb. Live Maine Lobster for just $10 (minimum two lobsters per Guest) and Cold Boiled Shrimp ($3.95/dozen, $5.95/two dozen), both offered from June 10 – 14 at both locations

Pappadeaux Seafood Kitchen, owned and operated by Pappas Restaurants Inc., has two locations in the Chicago area (798 W. Algonquin Rd., Arlington Heights, Ill., 847-228-9551; 921 Pasquinelli Dr., Westmont, Ill., 630-455-9846). It is open for lunch 11 a.m. until 3 p.m. Monday through Saturday. For dinner, Pappadeaux is open 3 p.m. until 10 p.m. Monday through Thursday, 3 p.m. until 11 p.m. Friday and Saturday, and 10 a.m. until 9 p.m. Sunday. Pappadeaux serves brunch from 10 a.m. until 3 p.m. every Sunday. For more information or to join Pappadeaux’s e-mail club, visit www.pappadeaux.com.

Lawry’s The Prime Rib, located steps off of the Magnificent Mile at 100 E. Ontario St., will host a series of “Meat & Greet” events with Executive Chef Victor Newgren.  The events will be held every Friday and Saturday in June, from 5 – 6 p.m., as part of their ongoing 35th Anniversary celebration.

Guests will receive recipes, enjoy cocktails, including complimentary Lawry’s signature Mini Meat and Potatoes Martini (Chopin potato vodka and prime rib & horseradish stuffed olives) and Chef Victor’s hors d’oeuvres.

After mingling with Chef Victor, guests may stay for dinner for an exclusive Lawry’s 35th Anniversary Special, a three-course prix fixe dinner for only $35 plus tax and gratuity. The menu is as follows:

Lawry’s Original Spinning Bowl Salad; Warm Sour Dough Bread & Sweet Cream Butter; Special 8oz. Cut Roasted Prime Ribs of Beef; Whipped Cream Horseradish; Yorkshire Pudding; Mashed Potatoes and Gravy; for dessert, Strawberry English Trifle or C.C. Brown’s Ice Cream Sundae Sampler; Fresh Brewed Coffee or Hot Tea.  Fish or vegetarian entrée options are available.  A select list of fine wines will be offered at $35 a bottle.

To make reservations or for more information please call Lawry’s The Prime Rib at (312) 787-5000 or e-mail your reservation request with the heading “Meat and Greet” to sfine@lawrysonline.com

Pistachio crusted halibut

It’s halibut season and today we are featuring Chef Rick Tramanto’s ode to halibut!

Pistachio-Crusted Halibut

with Spring Farmer’s Market Salad

Perfect for a dinner party to satisfy all of your guests cravings—

rich Halibut paired with a tangy salad.

Yield: 4 Servings

Ingredients:

For Pistachio-crusted Halibut:

1 cup                                     chopped pistachios

1 cup                                     coarse breadcrumbs

½ teaspoon                        kosher salt

1/8 teaspoon                     freshly ground black pepper

2 eggs, beaten

½ cup                                    all purpose flour

4 each skinless paves Alaskan Halibut, 5 oz each

¼ cup                                    extra virgin olive oil

For Spring Farmer’s Market Salad:

1 cup                                     blanched Haricot Verts

1 cup                                     sliced French breakfast radish

3 cups                                   mixed lettuces

½ cup                                    Champagne vinaigrette (see recipe below)

kosher salt and freshly ground black pepper to taste

For the Champagne Vinaigrette:

¼ cup                                    Champagne vinegar

1 shallot, minced

1 teaspoon                         fresh thyme leaves

1 teaspoon                         honey

¾ cup                                 extra virgin olive oil

Instructions:

For the Pistachio-crusted Halibut:

Heat oven to 350°F.

Place pistachios, bread crumbs, salt and pepper together in a shallow baking dish, stir to combine.  Place egg in separate dish and flour in another dish.  Take each portion of halibut and dredge only the top side in flour, then eggs, then pistachio/bread crumb mixture – being careful to dredge top side only.  Heat olive oil in a sauté pan to medium heat. Place the “breaded” side of the fish in the hot oil and sear until golden brown, approximately 3 – 4 minutes. Flip fish gently so “breaded” side of fish is on top, and finish in a 350°F oven for approximately 8-10 minutes.

For the Spring Farmer’s Market Salad:

Toss all ingredients in a bowl to combine.  Add kosher salt and freshly ground black pepper to taste.

For the Champagne Vinaigrette:

Combine Champagne vinegar, minced shallot, thyme leaves and honey in a mixing bowl. Let stand for 30 minutes.  Using a whisk, gently drizzle in the olive oil.

Ristorante al Teatro has opened in the Pilson neighborhood.  Owner Dominick Geraci (who also owns Caffe Gelato in Wicker Park)  has designed an expansive yet historic eatery in the Thalia Hall theater complex.

Two specialties reign: pizzas and pastas.  The wood fired ovens are baking margherita, quattro formaggi and options that include 20 ingredient to choose from. Venice-born chef Maurizio Fonda puts his mark on the pizza and all of the offerings. And, if you have ever had the pleasure of eating pizza in Venice – you might want to run over there!

Home made pastas are their second specialty – house made options include mushroom filled tortelloni alla boscaiola, and gnocchi al formaggi.

Leave room for gelato!

Ristorante al Teatro
1223-27 W. 18th St.
312-7849100

Saturday I attended the National Restaurant Association show at “ginormous” McCormick Place.  They should have big people movers (similar to O’Hare) or some way to navigate the madness other than just using our dogs.  The show is certainly overwhelming – it would definitely take days to cover it with a fine tooth comb.  I like to find trends at the show. Last year I found at least 8 gellato vendors – this year zero. That doesn’t mean that there were none, just that I did not see any.

Some of my notes and pictures are more observations than trends, but you can get the picture.

That Jones Sausage booth was filled with many opportunities to eat sausage and pick up recipes so that sausage  can be used 24X7. What I liked best were the flying pigs (hope you can see his wings flapping so fast!)

Stevia.  I have known about Stevia for years from my natural foodie friends. About a year ago, I gave up Sweet and Low. I knew it was bad for me but enjoyed in in my morning coffee.  Without the sweet and low, I did not like my coffee. So I gave that up.  I had Stevia (the best thing to use besides raw sugar), but had trouble measuring it effectively.  These guys sell it in pre-measured packets and it’s just right!

I have been writing for well over a year about the trend of “small plates” for both new and existing restaurants. Now, we are definitely moving into the “small bites” trend.  This booth touted pre-made small bites.

There was a guy who had a garlic booth.  In and of itself, that’s not amazing. However, he had a new kind of garlic for me to try “aged garlic” – and he said it was brand new and it will transform how garlic is used. It is being grown “aged” by some “unknown to me” growing process.  The cloves are dark brown – they really look like they should be tossed out.  The guy wanted me to pop one directly into my mouth – which I did not want to do.  It almost smelled like garlic that had already been roasted – sweet and mellow.  I’m going to investigate this more.

TASTINGS

There was a water from Hawaii that was so delicious – cool, clear – just right.  The guy was introducing it for the first time.   Right down a few booths from him was a Canadian water guy. The bottles for the Canadian water were nicely designed…but guess what? He was not letting anyone sample the water!

We tasted ice cream, pasta, an energy drink, roasted turky – to name a few.

The best thing I tasted at the show came from Charlie the Butcher.  He had roasted a standing rib roast (at least that’s what I think it was) rare and so very juicy.  He was serving it on a bun that was topped with caraway seeds and sea salt.  He piled that juicy beef on top of that bun, dipped the top of the bun in warm “au jus” and spooned some horseradish on top.  Yum!