When chestnuts come to mind most people just think of them “roasting on an open fire.” Well, that’s just not enough for Chef Carol Wallack of sola restaurant. This December, Chef Wallack is taking chestnuts to another level and incorporating them into three mouth-watering dishes on the monthly prix fixe menu. This month’s menu includes Kabocha squash and chestnut soup with brown butter and crab; Bacon wrapped cobia, roasted chestnuts, wild mushrooms, baby bok choy, cippolini onion, balsamic soy truffle syrup and for dessert, Apple chestnut crepe with rum – cider sabayon, vanilla crème fraiche ice cream.

 The prix fixe is three courses for $30 and is served Monday through Wednesday.

www.sola-restaurant.com

773-327-3868

3868 N. Lincoln, Chicago

Executive Chef Marcus Samuelsson stepped away from his duties at New York’s Aquavit and Chicago’s C-House to create the menu for President Obama’s first official state dinner.

I am hoping some day soon Chef Samuelsson will ring me up with an offer to come over to my house and saute something.  For now, all I have to dream about is the menu below that he served at the state dinner.

MENU

Potato and Eggplant Salad
White House argula with onion seed vinaigrette
Wine: 2008 Sauvignon Blanc, Modus Oprendi, Napa Valley, California

Petits Fours and Coffee
Cashew Brittle
Pecan Pralines
Passion Fruit and Vanilla Gelees
Chocolate dipped fruit

This Thanksgiving, Trader Vic’s will offer Chicagoans both the tropical escape and the traditional, coveted Thanksgiving fare they crave.  The Thanksgiving menu-with-a-twist will feature a Turkey carving station, Apricot Stuffing, Kung Pao Pork, an array of roasted vegetables and more.  Complete list of menu offerings below.

WHEN: Thursday, November 26

Noon – 8 PM

COST: Adults $39.95, Children $19.95

RESERVE: 312.642.6500

MENU:

Fruit presentation

Cheese presentation

Roast vegetable platter

Mixed Green Salad

Traditional Roasted Turkey Carving Station

Rib Eye Beef Carving Station

Atlantic Salmon

Kung Pao Pork

Mashed Potato Station with all the Fixings

Sweet Potatoes

Apricot Stuffing

Green Bean Almondine

Cranberry Sauce

Desserts

Apple Pie

Pumpkin Pie

Carrot Cake

Chocolate Layer Cake

Ice Cream Sundaes for the Kids (and the young at heart)

Trader Vic’s

1030 N State St

Chicago Il 60610

312.642.6500

www.tradervicschicago.com

As you may know, I had one of the best meals ever at Restaurant Michael this past summer.  They are open for the holiday – and honestly, the idea of picking up their food for Thanksgiving dinner is pretty enticing against all of that shopping, cooking and those dishes!

Thanksgiving Dinner

This Thanksgiving, leave the turkey to Michael Lachowicz, the talented chef/owner of Restaurant Michael. Enjoy a Family Style Traditional Dinner at Restaurant Michael with Roast Organic Turkey, Roast Tenderloin and all of the Thanksgiving fixings 1 p.m. – 4 p.m. Thursday, November 26. This family style meal is $45 per person, children 10 and under are half-price.

For those wanting to stay at home, Restaurant Michael also features “Thanskgiving To Go,” a hot and ready to serve carry-out version of the same menu for $49 per person. To go orders must be picked up between 1 p.m. and 4 p.m. on Thanksgiving Day.

Both Turkey Day menus feature two main entrees, six side dishes, two desserts, soup, salad and bread. Restaurant Michael is open regular hours for the entire holiday weekend.

Christmas Eve, Hanukkah and Kwanzaa

Restaurant Michael features a Christmas Eve four-course prix fixe dinner with a choice of four dishes for each course for $52 per person. Children 10 and under are half-price with half portions of the dinner which runs 4 p.m.- 8 p.m. on Thursday, December 24.

Just like Thanksgiving, Restaurant Michael features the “Christmas To Go” menu available for pick up on Christmas Eve between 2 p.m. and 4 p.m. The carry-out four-course dinner is $49 per person.

Restaurant Michael

64 Green Bay Rd in Winnetka, Ill. 60093

(847) 441-3100 or visit www.restaurantmichael.com

I’d attempted to get in to Sepia at least three times in the past year and a half – and could not secure a reservation unless I was willing to eat at 930 pm. When my friend Rick from viva Las Vegas told me he was coming to town (with notice) I decided to give it another try and I scored a nice 7 pm reservation.

Chef Andrew Zimmerman (ex-MOD, Nomi) has stepped to the helm, replacing Chef Kendal Duque. The restaurant has already become a classic at a fairly young age. If they can maintain the comfortable earthiness of it’s cuisine, it will always be a winner.

Sepia is housed in an old print shop and caries this chic, comfortable ambience that could have been a speakeasy back in the day. Part of it is the lighting. A floor to ceiling wine wall always makes me feel at home. Rick found a rare tequila (47 years old) stocked at the bar. He warmed up to our evening immediately upon that find. (We all did, as our bartender and a few guests were all the recipient of some of that amazing tequila courtesy of Rick).

Sea Scallops with black pudding

Our server was top drawer – gracious and accommodating. We started off the first course with two appetizers. The sea scallops, celery root puree herb salad and black pudding. The scallops were plump, fresh, and succulent; They shone with a beautiful carmelization. I loved eating that scallop naked. I was also happy to add a slight bit of the black pudding – which changed the taste quite significantly. We followed this up with the house made cotechino sausage served on a bed of french green lentils. The sausage was not necessarily beautiful looking (it has more of a grayish cast to it). The flavor was mild and extremely satisfying – almost comforting. It was the texture and density of the sausage that comes to mind. It felt like a working class sausage from England in the 1920’s. The type you would wolf down in a pub after a long day. The lentils added such a nice crunchy texture to the dish.

Braised Short Ribs

I ordered the short ribs braised in Belgian ale, served with red cabbage. They were cooked to perfection and seasoned well. Rick’s pork porterhouse was succulent, pink inside (as he ordered it) and bursting with bourbon flavor. It was served with apples and grits.

Pork Porterhouse

We split the panna cotta. This was a beautifully constructed dessert – but not for my palate. I am more of a non-cheese infused panna cotta fan. Again, this is a matter of my personal taste.

The food is comforting and satisfying. So much of the menu has autumnal notes. The other comfort is the blending of liquor with the meat and vegetables. The portions are just right – we did not feel the need to back up the semi to haul us home.

I’d call Sepia a classy, happy and satisfying place.

Sepia

123 N. Jefferson

Chicago, IL

312-441-1920