On Wednesday, September 16, 2009, Mexican Independence Day, the Historic Pilsen Community will be serving up the second annual Buen Provecho! Pilsen.  Over twenty-five local restaurants, cafes and bakeries will be participating in the restaurant tour providing visitors with a sample of their dishes.
“We’re thrilled to be able to showcase the variety of businesses that Pilsen has to offer.  I can’t imagine a better way to spend Mexican Independence Day than on a walking restaurant tour of our beautiful community” stated Alderman Daniel Solis. “With a large Mexican population in Pilsen, the food is some of the most authentic in the city” adds Solis.

Buen Provecho! Pilsen is centered along 18th Street in the heart of Pilsen’s commercial district and will feature over 25 restaurants, cafes and bakeries providing a sample of their signature dishes to attendees between the hours of 5:30 p.m. until 9:30 p.m.  Restaurants featured at this event include:  Birreria Reyes de Ocatlan, Café al Teatro, Café Jumping Bean, Ciao Amore,  Cuernavaca, Don Churro, Fig Catering, Fogata Village,  Honky Tonk BBQ, Kristoffer’s, La Esperanza, Lawrence’s Fisheries, Los Comales,  Mundial Cocina Mestiza, Nightwood,  Nuevo Leon, Panderia El Paraiso, Panderia Nuevo Leon, Perez Restaurant, Pollo Express, Take Me Out, Simone’s and Taqueria Cardona’s.

Tickets to this event are $25 in advance and $30 the day of the event  – however,  if,  your audience joins “Friends of ESDC” on Facebook tickets can be purchased in advance, at a promotional rate of two for $40.  All proceeds benefit the Eighteenth Street Development Corporation, a 501 (c) (3) non-profit organization.  Tickets may be purchased by visiting www.eighteenthstreet.org,  via Facebook or in person at ESDC’s community office located at 1843 South Carpenter, Chicago, IL  60608, 312-733-2287.  Attendees will receive their ticket along with a routing map guiding them through Pilsen and all the participating restaurants to ensure they have the opportunity to visit each site.  Please visit the website for exact locations of restaurants and additional information.

FIG’s Lemon Meringue Pie

I’m always trying to keep my sniffer to the ground in search of trends – even if they might be underground or just simmering.
I am not sure that the topic fits “trend” yet, but it is definitely an interesting alternative to consider if you are getting married and in the middle of the wedding planning process.
Molly Schemper is the owner of FIG Catering. FIG really means “For Intimate Gatherings” and that is how her company is positioned.  FIG supplies catering services for small to medium size events, including weddings.
As today is National Pie Day, it’s the perfect time to let you know how FIG is innovating the wedding scene. They are offering a unique alternative to a traditional cake…a pie buffet.  Why is a pie buffet generating interest?  “Because so many people have fond memories of their grandma’s pies and weddings are such a family affair.” Schemper said.
Typically the bride can choose two or three different pies to be included in the buffet.  It allows attendees to have a variety of choices. Apple is the most popular request.  They also can create a special pie – one bride asked for peach ginger, for example
Throw caution to the wind…….consider a pie buffet.
FIG Catering
773-793-1035
1850 S. Blue Island Ave.
Chicago, IL 60608
www.figcatering.com

Paul Fulford  at www.birminghammail.net wrote a story about two local chefs visiting Chicago to “see what we are doing right” in our restaurants and bars.  I love to discover a viewpoint of Chciago’s culinary scene lfrom other cities perspectives.  It also makes us foodies here appreciate what we have.  We are used to good service and feel we deserve it.  When we are treated poorly (wait for food, seating, or are ignored) … well, we now have many places on the web to talk about it like Yelp and LTH Forum etc..  I received bad service last night at a restaurant which got me thinking about expectations.  That story will be covered soon.  In the meantime, let’s keep the culinary bar high here in Chicago. LH

SIMPSON’S executive chef Luke Tipping is in no doubt what needs to happen next if Birmingham is to continue its progress as one of the world’s culinary hotspots – it has to follow sister city Chicago’s example.

Luke, together with Opus restaurant’s respected chef David Colcombe, recently returned from the Windy City where they prepared a meal showcasing some of the best that Brum can offer, gave demonstrations for catering students and met some of the city’s leading culinary figures.

But it was not just the quality of food that impressed Luke – he was stunned by the standard of service in Chicago across the range from top restaurants to humble bars.

“The service was brilliant over there,” says Luke.

“The product knowledge from the guy in the bar to the guy in the best restaurant was second to none.”

Staff were able to explain each dish that came as part of a 26-course tasting menu at Alinea – a restaurant ranked among the best 50 in the world, for instance.

It comes, he is sure, from the culture in Chicago, where people eat out frequently and are knowledgeable about food.

“They enjoy food and enjoy going out,” he explains.

Luke and David’s trip – part of a initiative forging closer links with the American city – came during a year in which Birmingham’s international reputation has grown.

Already it has become part of the Delice programme, an international partnership celebrat ing the world’s leading foodie cities.

And a restaurant from France’s culinary capital Lyon is taking part in next month’s Taste of Birmingham festival at Cannon Hill.

That international standing is set to grow still fruther – already a Chicago student, impressed by what he saw, has emailed Luke to ask for a work placement at Simpson’s.

Brum is getting noticed.

THE COOKING GODDESS GET’S INTIMIATE

By: Laura Hansen LHansen99@comcast.net

Come visit us at: http://www.FIGCatering.com/

“My doctor told me to stop having intimate dinners for four. Unless there are three other people.”  Orson Welles

A few months ago, my friend Qadree invited me to a most unusual party – the 2nd anniversary celebration for FIG Catering (www.figcatering.com). The attire was pajamas, and all things breakfast would be served up with a twist. FIG has just moved into a new space in the Pilsen neighborhood, and the open kitchen and space is “just right” for this successful caterer.

Partner and Chef Justin Hall cut his teeth at both the Atwood Café, and the Hotel Monaco. The business is shared with Molly Schemper. Molly’s family was in the food business – so, at some point it was almost inevitable that she extends the gene pool and jump in feet first! Unlike Blue Plate and Food for Thought – some of the caterers that support larger scale events, FIG – as the name implies – is terrific for private parties, and medium sized corporate gatherings. Molly said that FIG tends to attract “those that have a passionate interest in cooking – real “foodies.” That raises the bar. Molly and Justin will go to a patron’s home – provide tastings, and help to build a menu that fits the occasion. Hourdorve parties range from $20 – $40, seated dinners are typically between $35 and $65.

I asked Molly to share a story with me about how FIG’s food made a difference to their clients. She met with a woman last summer who really wanted to celebrate her 40th wedding anniversary in Jamaica. Budget constraints prohibited the trip, but the cuisine, culture and feel of Jamaica were re-created in a local party. Molly has a personal relationship with the food and people of Jamaica. She has traveled there often and made here way all over the Caribbean when she was a personal chef aboard a private yacht. A lovely menu was created with jerk chicken, Jamaican empanadas (called patties), mango upside down cake and, of course, rum punch.

Molly has supplied the recipe for that Mango Upside Down Cake. Next time you are considering a party – think intimate!

Mango Upside Down Cake
Adapted from dinner at the Authentic Cafe, Roger Hayot

1 Large Mango, peeled, seeded and cut in wedges
4 T. Butter
¼ C. Dark Brown Sugar
1 ½ C. Sifted All Purpose Flour
1 t. Baking Powder
1/4 t. Baking Soda
Pinch of Salt
¾ C. Sugar
¼ lb/1 stick Unsalted Butter
½ C. Sour Cream
3 Large or extra large Egg Yolks
1 t. Vanilla Extract

Preheat oven to 350.

Arrange the Mango in the bottom of individual 4 oz. ramekins (you’ll need 8). In a heavy skillet, melt the Butter. Add the Brown Sugar and whisk to combine. Continue whisking until the sugar is foamy with large bubbles. (To make a large whole cake, you can arrange the mango on top of the caramel in the skillet.)

Sift Flour, Baking Powder and Baking Soda together into the bowl of an electric mixer. Add Salt, Sugar and cold Butter, cut in small cubes. Beat on low until the butter in evenly distributed and the mixture resembles sand. In a separate bowl, combine the Sour Cream, Egg Yolks and Vanilla. Add all at once to the dry mixture. Beat until combined, scraping down the sides of the bowl.

Spoon the batter over the arranged mango and caramel. Be careful not to move the mangoes. Try to get the batter as even as possible, but don’t worry if there are tiny gaps. Bake for 15-20 minutes, until a toothpick comes out clean (30-40 minutes for a whole cake).