The folks at Dining Chicago are sponsoring a contest (that coinsides) with the upcoming second season of Top Chef Masters that starts on April 7th.  There are 22 local chefs competing including Graham Elliot Bowles, Rick Tramonto, Marcus Samuelsson and David Burke. 

Post a comment on who you beleive will win before April 7th and you have a chance of winning a bevy of prizes including gift certificates to some or Chicago’s finest restaurants. 

For all the details and to cast your vote, visit http://www.chicagochefcontest.com/

There’s no doubt that Chicago’s Magnificent Mile has alot to offer, and wine is no exception.  Some of the best restaurants in the world are offering amazing dishes for both lunch and dinner.  Besides great company, only wine goes better with the cuisine and scenery, and these restaurant have the cellars to please any afficionado:

TRU. They have over 1800 selections and Wine Director Chad Ellegood is out to make sure diners have all options available.  Wines from Austria, New Zealand, Greece, Chile, Slovenia and more will pair up with any dish Chef Rick Tramonto and their whimsical kitchen can come up with.

NoMI. Though the recent departure of Master Sommelier Fernando Beteta leaves them with huge shoes to fill, he leaves behind a stocked cellar and great list.  Champagne Salon, DRC Le Montrachet Grand Cru, Chateau Haut-Brion, Petrus, Gaja Barolo, Clarendon Hills Astralis, and Araujo Estate are just some of their decadent selections.

Spiaggia. Not only are they a Chicago institution, but Wine Director Stephen Alexander has put together a very good Italian list to pair with Chef Tony Mantuano’s award winning cuisine.  Take a tour up and down “the Boot”!

Pelago. They are one of Chicago’s newest restaurants but are already staking their claim with nominations for Jean Banchet and James Beard Awards.  Located in the Raffaello Hotel, their luxurious setting, excellent cuisine and a well rounded all-Italian list.  Over 150 selections have been picked by Wine Director Domenico Masrici.

C-House. This marriage between the Affinia Hotel and Chef Marcus Samuelsson has made Chicago a real winner.  Not only do they have great dining, but they also have C-Bar, a great spot to share fresh seafood and drink, and C-View, a rooftop bar and lounge.  Plus, sommelier Lucas Henning has put together a fine list full of wine, cocktails and sake.

Les Nomades. Many accolades have adorned this excellent new restaurant and Chef Christopher Nugent, and the list is no let down.  It is mostly comprised of French selections from Burgundy, Bordeaux, Champagne, Rhone, Alsace, and the Loire.

The culinary rat pack gathered at Dori’s for “retro 1960’s night” -music, cuisine and cocktails all had the flair.  Here’s the menu:

Appetizers

Chicken Liver Pate

Toast points

Shrimp Butter

Blue cheese chili dip

Drunken Frog Legs

Waldorf Salad

Shrimp Cocktail

 Entrees

Lobster Thermidor    

Tournedos of Beef with Bordelaise Sauce    

Boeuf bourguinonne        

Chicken Cordon Bleu    

Potatoes dauphinoise     

 Dessert

Cream Puffs

Obviously, everything was pretty low calorie back in the 60’s.  We had the artery ambulance outside just in case.  Dori has an amazing ability to source both great seafood, beef and piggy.  And, if you can judge a woman by the size of her shrimp, well..

Chef Daniel Kelly pitched in to create those drunken frog’s legs and they were really pretty laid out by the end.  And, really – they do taste a little like chicken.

I made the shrimp butter – and it was both rich and yet subtle.  I spent some time researching  1960’s recipes. They were bare bones simple.  A cheeseball rolled in nuts and served with Melba Toast.  Caviar and shrimp were the fanciest of appetizers for sure.  Every once and a while you would see some crab.

 
Drunken Frog Legs

The Lobster Thermidor was so rich – and Dori was able to stop cooking the lobster just before it was headed into “the tough zone.”

Patrick honored Julia Child by cooking her Beef Bourguinonne – served lovingly on top of comforting mash potatoes and sprinkled with peas.

Brian made chicken cordon bleu for the green giant – those were some large pieces. I often suspect that when all of us leave Dori’s house a team of elves come out and clean up the rest of the food!

We ended up not having room in our tummy’s for much more food, so we cut back dessert to some fantastic cream puffs by Joe. To quote Giles “These are the best cream puffs I have every had!” Coleen also made these really darling spoonfuls of chocolate (which was about the size we could really fit in our stomachs by then.)

I am not sure we want to venture too far back (like the 40’s), but we will certainly move forward!
 
Joe’s Cream Puffs

SHRIMP BUTTER

Ingredients

• 3/4 pound small shrimp
• 2 Tablespoons minced onion
• juice of ½ lemon
• 4 Tablespoons mayonnaise
• 1 ½ sticks soft butter
• 1 8 ounce package cream cheese
• salt to taste

Directions

• Mix all ingredients except shrimp
• Add shrimp

 Serve with crackers

The folks at Chicago Magazine have selected their top ten suburban bars. Now that the Superbowl is over, it’s time to continue bar patronage – go ahead, try some new ones!  LH

SOUTHERN

FLOSSMOOR STATION
This quaint spot—named the best small brewpub at the 2006 Great American Beer Festival—is housed in a 90-year-old train station, allowing Metra riders to spill straight from the train into the bar. With award-winning beers brewed on-site (we like the seasonal White Lady Imperial Wit), a pages-long food menu, and friendly service, it’s worth a visit, even if it means an extra commute. 1035 Sterling Ave., Flossmoor; 708-957-2739, flossmoorstation.com food available | outdoor seating

WESTERN

BALLYDOYLE
The owner, Phil Cullen, did his homework, photographing pubs all over Ireland to get the proper look for his Downers Grove tavern (a second location is in Aurora, and a third was set to open in January in Bloomingdale), right down to the four fireplaces, antiques, and rickety chairs and tables. Six of the 19 beers on tap are Irish, and this is the only place in the country you can get a McCaffery’s Irish Cream Ale from Chicago’s Argus Brewery. 5157 Main St., Downers Grove, 630-969-0600; 28 W. New York St., Aurora, 630-844-0400; ballydoylepub.com food available | cover charge | live music   

BLACKFINN AMERICAN SALOON
Since opening last fall, this 13,000-square-foot outpost of a national chain has drawn an enthusiastic crowd of cougars, college kids, and business types for its generous pours and upscale ambiance. The tall mahogany booths—with individual flat-screen TVs—offer seclusion, and weekend DJs blast tunes by everyone from Frank Sinatra to Lady Gaga. Two bars on the main floor keep service smooth even when the place is packed. A polished addition to downtown Naperville. 16 W. Jefferson Ave., Naperville; 630-717-0400, blackfinnchicago.com food available | outdoor seating | live music

THE FOUNDRY
Housed in a former four-screen movie theatre, this sports lover’s mecca in Aurora boasts a jaw-dropping back wall covered in 12- and 15-foot TV screens, plus smaller TVs at individual tables. If playing, not watching, is your thing, choose from darts, shuffleboard, pool tables, beanbags, and sand volleyball. If you’re a smoker, check out the tobacco shop, where you can buy cigars and smoke them inside—legally. 85 Executive Dr., Aurora; 630-978-2088, thefoundryonline.com food available | outdoor seating | live music  

HALA KAHIKI LOUNGE
Sure, the Polynesian kitsch is timeworn, but somehow the mix of wooden carvings, beaded curtains, fake fruit, and Don Ho tunes just works. Consider this River Grove tiki lounge a perfect winter getaway for a taste of the tropics: Try a planter’s punch, a zombie, or any of the more than 100 other exotic cocktails. In summer, relax in a courtyard complete with bamboo huts and a fountain. 2834 River Rd., River Grove; 708-456-3222, hala-kahiki.com outdoor seating

LUNAR BREWING COMPANY
Despite the blue-collar vibe, don’t bother ordering a PBR at this Villa Park microbrewery, where moons and stars dangle above a twenties-era back bar. Lunar offers 17 beers on tap—eight brewed on the premises. The brewmaster, Jimmy “Dr. Delicious” Filisko, concocts about 30 recipes throughout the year, but the IPA, stout, and cream ale are always available. Check the chalkboard for seasonal bottled brews, stored in the bar’s wooden coolers. 54 E. St. Charles Rd., Villa Park; 630-530-2077, myspace.com/lunarbrewingco food available | live music (Sat.)

PALMER PLACE
This La Grange spot may look generic, but a substantial beer list curated by the owners, Steve and Phil Palmer, sets it apart, with 36 brews on tap and another 300 bottled varieties organized by country behind the bar. A three-level beer garden out back holds 260, but snag a stool at the ten-seat bar to talk beer with the friendly staff. 56 S. La Grange Rd., La Grange; 708-482-7127, palmerslagrange.com food available | outdoor seating | live music (occasionally)

YORK TAVERN
Located in a historic farmhouse, this Oak Brook watering hole has been around for more than 50 years—and has the stories to prove it (Vincent Price and Shelley Winters reportedly drank here). Inside are neon beer signs, dark wood, and remnants of the original brick walls from the 1840s. With a capacity of only 65, the bar can feel cramped, but reasonable prices, a friendly crowd, and house-made pizza compensate amply. 3702 York Rd., Oak Brook; 630-323-5090 food available

NORTHERN

FIRKIN
Locals love Libertyville’s überpopular brewpub Mickey Finn’s, but when we get tired of angling for a seat there, we head to this gem just a block or so away. The vintage knickknacks and year-round Christmas lights give the cozy tap character, but the big attraction is a constantly evolving roundup of imported beers and Midwestern microbrews—Stevens Point, Dark Horse, Surly—with 28 on draft and more than 50 by the bottle. And then there’s the spirits list: some 50 vodkas, 18 gins, and two dozen tequilas. For a posher vibe, go next door to the owners’ Tavern Lounge. 515 N. Milwaukee Ave., Libertyville; 847-367-6168, firkinoflibertyville.com food available | live music (Tues., Thurs.)

MEIER’S TAVERN
This Glenview tavern started selling beers and burgers for a few cents each in the 1920s, and other than the prices, not much has changed. The original bar still stands, and some bottles look as if they haven’t been touched since Prohibition. But that’s the charm. The staff is friendly, and the beer is cold. Bring cash—credit cards are not accepted—for a mug of DAB German lager and a side of Tater Tots. 235 E. Lake Ave., Glenview; 847-724-0477, meierstavern.com food available

A devastating fire shut down Macello Ristorante one year ago. The rebuilt restaurant has now reopened and Chef Giovanni DeNigris is keeping much of the previously successful menu in tact.  The wood burning ovens will be fired up for pizzas, and they will continue to serve a variety of seafood,  pastas and steaks.  Macello’s has a nice wine list, a full bar and ample parking on the street.

DeNigris also serves up his Italian fair at Lincoln Square’s Trattoria Trullo which we have reviewed. 

Macello Ristorante

1235 W. Lake Street

312-850-9870

I have been lucky enough to attend a few winemaker dinners at Cafe Lucci.  It’s both a value and a fantastic culinary indulgence.  Chef Augie goes all out and works closely with Bobby and the Vineyard to get the pairings just right.  Come hungry!

Café Lucci is proud to have Emilia Nardi  of Silvio Nardi Vineyards in Tuscany to kick off our winter series of winemaker dinners
At 7:00 (reception) 7:30 (dinner) On Tuesday February 2nd 2010
  
Menu

Primi Antipasti

Zuppa coda di bue

Braised Oxtail soup

2007 Silvio Nardi Rosso di Montalcino

 Secondi Antipasti

Capellacci con Funghi Mista

Veal filled capellacci served in a wild mushroom ragu

2006 Silvio Nardi Turan Rosso Sant’ Antimo

 Primi

Costole Brevi

Braised short ribs

2004 Silvio Nardi Brunello di Montalcino

 Secondi

Carne di Cervo in Vin Rosso

Loin of Venison served in a red wine reduction with currant and walnuts

2004 Silvio Nardi Brunello di Montalcino “Manachiara”

 Dolce

Zabalone con Vin Santo

1999 Vin Santo

 $110 per person plus tax and tip

Cafe Lucci

609 Milwaukee Avenue

Glenview, IL 60025

www.cafelucci.com

RSVP 847 729 2268

Derek Brown of the Atlantic peeks  into libations and what we can look forward to this year

Absinthe and other speakeasy libations are so last decade. Now that craft cocktails are mainstream, what will the next 10 years bring to the hottest watering holes?

Food pairings: They’re not just for sommeliers anymore. “Expect to see cocktails accompanying your food in 2010.”

 Benedictine and Chartreuse: “What is it with these monk-made liqueurs? Perhaps the old friars got it right!”

Vermouth, and plenty of it: Look past “commercially available duds like Stock or Martini & Rossi” and assemble a vermouth wardrobe.

Orange-flavored liqueurs: Ditch the triple sec you bought to make sangria and embrace Cointreau and Grand Marnier.

Ice: “I’ve stopped saying that the Martini has three ingredients: Gin, Vermouth, and bitters,” Brown writes. “It has got four; add water (ice). “

Emily Israel Hoffman was lucky – she grew up in a household full of love AND great food.  Her mother, Renee Israel, was a passionate cook who often invited family and friends over to enjoy her meals.   Word spread on the North Shore – and Renee soon published two cookbooks entitled “Whp Me, Beat Me, Eat Me – Making Memories.

Emily went on to graduate from Lake Forest College and started work in the area of real estate.  Her mother was diagnosed with breast cancer in 2001.  After a battle fought with dignity and grace, Renee passed away in 2006. Her family set up the Renee Israel Foundation. 

Emily found solace in cooking. With the support of family and friends, Emily is whipping up her own cookbook “A Blending of Bittersweet Memories.” 

“When I cook, I’m celebrating my mother’s legacy,” Emily explains. “A taste of one of her recipes brings the memories back.”

Emily will be gathering recipes from people all over the country that have lost a loved one. Through sharing stories and recipes of grandparents, parents, siblings and friends, those mourning a loss will be able to move forward. 

A portion of the book’s sales will go to charity. 

I interviewed Emily about the book and recipe gathering project:

Will there be certain recipe categories that the submissions will fit into (i.e. appetizers, chicken etc.)?

There will definitely be a division of recipes within the book, separated into different chapters and we’re working on the titles as we speak!  I love the idea of hope, healing, and grieving, and am hoping the recipes will give me direction.

-Will selections be made as well by ethnic cuisine?

Yes!  I am looking for submissions from every age, race, and religion so I truly hope I get ethnic cuisine recipes with strong family ties.

-What is the criteria by which you will make a selection to be included – is it more the powerful and emotional story, or the actual quality of the recipe?

I am more interested in the story and how the memory helps people deal with their mourning process. 

-Will you be testing submissions?

Yes, I will personally test every recipe submission to make sure it’s user-friendly.

-How many recipes will be included?  Can one person send more than one recipe?

In total, the book will have about 100 recipes.  I would like to receive thousands of submissions though, because that’s hopefully thousands of people that were able to heal through cooking. Of course people can submit as many recipes as they would like!

-Will all recipes selected be available on the website as well?

Not all recipes will be available online, but ultimately, I would love to highlight various recipes on www.Bittersweet-Memories.com.

Emily was also kind enough to share a recipe with us:

Non Pareils Cookies

My mother would make these cookies every year around the holidays and my sisters and I loved them so much because they had candy in them.  Also, when the cookie is baked, the powdered sugar against the chocolate cookie makes the cookie look like the non pareil.  Not only are these cookies fun to look at but they are delicious as well! Enjoy!

Store bought bulk non pereils
¼ c. margarine, melted or softened
1 ½ c. sugar
3 squares (1 ounce each) unsweetened chocolate, melted
1 tsp. vanilla
3 eggs
2 c. flour
2 tsp. baking powder
½ tsp. salt
Powdered sugar

Mix margarine, sugar, unsweetened chocolate and vanilla.  Blend well; beat in eggs.  Lightly spoon in flour and stir in baking powder and salt.  Put in the refrigerator and chill for about an hour.  Heat oven to 350 degrees.  Lay waxed paper down on counter top and pour powdered sugar on top.  Roll dough into 1-inch balls and then roll balls in powdered sugar.  Place 2 inches apart on ungreased cookie sheet.  Bake 12-15 minutes.  As soon as they are taken out of the oven, put 1 non pareil in middle and cool.  Serves 2 cookie sheets.

Sea Scallops at Sepia

1.  Great food, exceptional service
2.  An established brand (think Rick Bayless)
3.  Local sourcing for products
4.  A unique sustainable culinary experience (think Moto or Alinea)

Since Best of the Best’s mantra is to find “exceptional dishes” that will be our best of 2009 focus.  However, my #1 choice was an entire multi-course dinner where almost every dish was exceptional.

1.  Fois Gras and Petite summer corn cappuccino at Restaurant Michael.  This full dining experience was outstanding – however, Chef Michael Lachowicz most certainly knows his way around fois gras.  It is exceptionally prepared and I would easily drive an hour just to eat this.  His corn soup was light and breezy and a perfect seasonal course.

Duck Gyro at Taxim
2.  The lobster dumpling and aged ribeye steak at David Burke’s Primehouse.  There was five courses to this meal, and two were exceptional.  The creamy soft and inviting texture and taste of that little dollop of a dumpling seemed to melt in my mouth.  Same with the steak – it was both aged and cooked to perfection. 
3.  Sea scallops at Sepia – I just wrote the review recently for Sepia and enjoyed the entire dining experience.  However, those moist, sweet, succulent sea scallops were seared to perfection and remain implanted on my palate.

Fois Gras at Restaurant Michael
4.  Duck gyro at Taxim.  My meal at Taxim was a fun experience – the Mediterranean flavors dancing, mingling and taking unexpected turns.  However, that duck gyro was moist and so full of flavor that I would beg the chef to keep it going and going.

Ribeye Steak from David Burke’s Primehouse
5.  Quesadilla de Cuitlacoche at Amelia’s Mestizo Grill. Again – what a nice dining experience with the commingling of flavors I am unaccustomed to.  That quesadilla hit the entire flavor spectrum – sweetness, tart, spice and texture. I could not name for you ½ of the ingredients – even if I had it 20 times.  But I remember the tasting experience

There were many other best dishes – but they were experienced by me with my culinary rat pack friends. We have eaten our way through several countries and promise to come up with some great dishes in 2010.

I look forward to 2010!

DURTY NELLIE’S
180 N. Smith Street | Palatine, IL | 847.358-9150 | www.durtynellies.com
Durty Nellie’s Hangover Brunch
10:00 AM
Guests who wear their pajamas or bring their Durty Nellie’s New Year’s Eve ticket stub, will receive access to the Svedka Vodka bloody Mary bar.  Guests will enjoy $5 Bud and Bud Light pitchers while watching college football bowl games.

Beer Specials:
$2.50 • Budweiser Select and Select 55
$4.50 • Stella Artois Draughts
$5.00 Bud and Bud Light Picthers
HOURS: 10:00 AM- 4:00 AM New Year’s Day

HUGO’S FROG BAR & FISH HOUSE – NAPERVILLE
55 S. Main St. | Naperville, IL 60540 | 630.548.3764 | www.hugosfrogbar.com

Hugo’s Naperville is Open New Year’s Day
Hugo’s will be open normal hours on New Year’s Day. 

HOURS: 11:00 AM-12:00 AM New Year’s Day

THE LUCKY MONK
105 Hollywood Blvd | South Barrington, IL 60610| 847. 898.0500| www.theluckymonk.com

Neighborhood New Year’s Dat at The Lucky Monk
Guests are invited to join The Lucky Monk for a fun and casual New Year’s Day celebration.  The Lucky Monk’s beer list features over 34 beers, and a foosball table is available for play near the bar.  In addition, the restaurant has 9 HD TVs throughout, so patrons can be sure to catch all of the bowl game action.  Menu highlights include White Truffle Parmesan Fries, a Farmhouse Burger with applewood-smoked duroc bacon, and Triple Mushroom Pizza.

 HOURS: 11:00 AM – 12:00 AM New Year’s Day | Bar & Lounge Open Until 2:00 AM