Best of The Best Dining In Chicago » Very Interesting Food Stuff

New Restaurant Reality Show Casting Call March 28th

Laura Hansen — Fri, 26 Mar 2010 22:56:12 +0000

Do you have an idea for America’s next great restaurant? Are you sitting on a billion dollar concept? If you think your restaurant idea has what it takes to go national and bring in millions of hungry Americans, read on…

From NBC and Magical Elves, the Emmy Award-nominated producers of “Project Runway” and “Top Chef,” comes a big-event competition that will award one contestant the opportunity to see their idea turned into reality with a new restaurant chain opened in three cities across America! The contestants’ fate will be decided by a panel of some of the most important names in both the dining and business worlds that will invest their own money in the final restaurant chain and have a huge stake in the ongoing success of the game’s winner.

There are TWO options for you to apply:

Attend an OPEN CALL
Follow the directions on their website for SUBMIT BY MAIL instructions.
(Hint: pitching in person is fun.)

They will be holding an open casting call in Chicago at:
CHICAGO
Sunday, March 28
Chipotle
28251 Diehl Road
Warrenville, IL 60555
10am – 2pm

Please go to http://www.nbc.com/casting/ for all information, to download an application and pre-register for an open casting call at one of the eight stops on the nationwide casting bus tour. Along with a filled out and signed application and a photo-ID, we want you to bring anything you feel would help pitch your restaurant concept. Elements could be visual, edible, audible (jingle anyone?) or even wearable. . . Keep in mind you will have a limited time to pitch your idea, so make it count.

You can also can follow the bus tour on Twitter @magicalelves, with photos and video available on nbc.com/americas-next-great-restaurant.

Opening April 10th – 33 West Trattoria

Laura Hansen — Tue, 23 Mar 2010 18:23:55 +0000

Chef Amaury Rosado, owner of Chef Amaury’s Epicurean Affair, is opening his newest creation, 33 West Trattoria.

This will feature Italian inspired cuisine with a Chef Amaury Twist. It will serve both lunch and dinner and will be open daily. There is a full bar with 20 seats and outdoor seating during the warm weather months will provide approximately 16 more seats with a view of the Fox River.

Trattoria West, a white tablecloth restaurant with an entree average of $14-15 for dinner, will be downtown Aurora’s first regional Italian restaurant so Rosado is planning on being busy.

33 West will highlight Italian wines but will also serve American and domestic wines as well. “I am very excited about this new restaurant,” says Rosado. “We are in a newly developed area and other new restaurants are opening right here on New York Street as well, so we will have some fun neighbors and we all serve different cuisine.”

Rosado is known for his attention to detail, working with small, local farmers and sourcing only the freshest, most sustainable ingredients for Chef Amaury’s, which, he is proud to say is 80 percent organic.

His restaurant was recently honored with the “People’s Choice Award” at PADS’s annual Taste of Hope benefit to end homelessness.

With a deep interest in food and the culinary arts, Rosado attended CHIC and later opened Chef Amaury’s Epicurean Affair, which is celebrating its 8th year.

Top 10 iPhone Foodie Apps

Laura Hansen — Thu, 18 Mar 2010 21:19:14 +0000

In a non scientific poll, I estimate that 75% of my friends and family have iphones. I have not joined the club – yet. I still have a phone that just makes and takes phone calls. However, the allure of phone apps keeps drawing me in. Here’s some apps for foodies posted by Ronald O’Carlson from: http://iphonetouch.blorge.com/2010/03/15/top-10-best-foodie-apps-for-i phone/:

The world is a beautiful place, especially when you’re seated in front of a plate, bowl, bag, cup, mug, etc. of your (new) favorite food. Find the best nosh and dining wherever you and your iPhone or iPod touch happen to be at the moment with these great foodie apps.

Of these apps, my favorites are Local Eats, Urbanspoon and Yelp. Of course, Yelp isn’t a foodie app per se as it’ll help you find just about anything you’re looking for whence out and about, which is a good thing if you’re looking for a Thai restaurant near an open drug store on a Sunday — word.

The hot new app in this lot in Foodspotting, which helps you find good eats and includes an element of competition that encourages users to find, rate and, quite naturally, enjoy local cuisine.

Chicago is Prominent in James Beard Foundation Semi-finalist Group

Laura Hansen — Mon, 22 Feb 2010 23:38:19 +0000

The new James Beard Foundation semi-finalists include a healthy selection of chefs and restaurants from Chicago and the Suburbs. There is a total of 397 semi-finalists that will be voted on March 22nd in New Orleans. The winners will be chosen May 3rd in New York City. LH

OUTSTANDING RESTAURANTEUR

Donald J. Madia: Avec, Big Star Taqueria and Bar, Blackbird, The Publican and The Violet Hour

Richard Melman, Lettuce Entertain You Enterprises

Paul Kahan (photo courtesy of Sky Full of Bacon Blog)

OUTSTANDING CHEF

Jean Joho – Everest

Paul Kahan, Blackbird

OUTSTANDING RESTAURANT

Les Nomades

Spiaggia

RISING STAR CHEF

Josh Adams, June, Peoria Heights, IL

BEST NEW RESTAURANT

Cibo Matto at the Wit

Dish served at Alinea

OUTSTANDING PASTRY CHEF

Mindy Segal, Hot Chocolate

OUTSTANDING WINE SERVICE

Alinea

NoMi at the Park Hyatt

OUTSTANDING WINE AND SPIRITS PROFESSIONAL

Brian Duncan, Bin 36

Alpana Singh, Lettuce Entertain You Enterprises

OUTSTANDING SERVICE

Alinea

Carlos, Highland Park, IL

Chef Koren Grieveson, Avec

BEST CHEF GREAT LAKES

Michael Carlson, Schwa

Curtis Duffy, Avenues at the Penninsula

Koren Grieveson, Avec

Bill Kim, Urbanbelly

Chris Nugent, Les Namades

Arun Sampanthavivat, Arun’s

Bruce Sherman, North Pond

Giuseppe Tentori, Boka

Paul Virant, Vie, Western Springs, IL

Chicago Restaurant Week February 19th – 28th

Laura Hansen — Sat, 20 Feb 2010 21:43:35 +0000

Chicago’s third annual Restaurant week has started. It’s a great way to sample restaurants while honoring your budget. Lunches are a fixed price of $22 for 3 courses. Dinners run $32 for 3 courses. This does not include tax and gratituity.

As of today, there are over 170 restaurants participating – support just keeps growing. For a full list of restaurants, go to: http://www.choosechicago.com/eatitup/Pages/Restaurant.aspx

NOTE: I have just found a very cool tool to use during restaurant week. It will calculate the savings so you can decide (from a money perspective) if it’s worth trying a particular restaurant. Here’s the link: http://www.avclub.com/chicago/articles/restaurant-week-calculator,3840 8/.

The Best Bean Soup

Laura Hansen — Sat, 06 Feb 2010 18:17:23 +0000

This past year, a group of us has formed a sort of culinary rat pack. We started by calling ourselves a group of foodies, but none of us really like that name. Our cooking antics have been well chronicled here on the blog (I am backed up on some of our events).

Although I wrote up the best dishes of 2009 awhile back, those included “restaurant only” offerings. I would safely say that at least half of the best things I consumed in 2009 came from the rat pack. Some members are professional chefs, or are in the food profession in some way. There is an attorney, a beer expert – you get the picture.

Brian Graham was known in the group as the husband of highly degreed and accomplished Colleen Graham. Colleen went to school to learn from cheese masters, and has a growing business: www.cheeseparties.com. Brian is a successful outdoor tent salesman, so he is surrounded in the business by caterers etc. We just thought he was in charge of carrying things in for Colleen, and enjoying the cocktails and conversation. Then one evening, Brian brought in a bunch of pans and presented us with this soup. We then heard that Brian came from a long lineage of cooks and he learned from the bottom up watching his mother.

The soup was really outstanding. The recipe has two steps (making the vinegar and aging it), then actually creating the soup. This is the kind of recipe embraced by those who really love making soup and are willing to take the time. You will not be unhappy, believe me! Brian’s stock has gone up again. We were together last Wednesday and he brought his stones and hand sharpened our knives.

BEANS de OLLA

¼ c. Olive Oil

4” Piece of Mexican Chorizo (Such as Supremo Pork, no beef, or favorite local Mexican market house made)

½ Medium Onion coarsely chopped

2 Cloves garlic, minced

1 Finely chopped Jalapeno (cleaned and seeded)

2 Small cans or 1 Large can La Preferida black beans or ½ black, ½ pinto beans. Drained, not rinsed

1 Finely chopped fresh ripe plum tomato

1 T + Dried Oregano (preferably Mexican)

1 t + Fresh Ground Cumin

1 t + Fresh Ground Coriander

¼ c. Chopped Cilantro (Fresh stems and leaves. Dried is worthless, don’t bother.)

Salt & Pepper to taste

3c. Good quality chicken stock (preferably homemade)

1/4c. + Salsa Bruja Vinegar

Garnishes:

Sour cream

Chopped onion & cilantro

Shredded Queso Quesadilla (Mexican melting cheese not Queso Fresco)

Heat oil in a sauce pan over medium heat. Add chorizo and cook until crispy and not just cooked through. Add onion and cook until translucent, then add garlic. After 30 seconds or when garlic is fragrant, add chopped tomato. Cook until tomatoes soften about 3 to 5 minutes. Add beans, oregano, cumin and coriander. Stir in broth. The broth should cover the beans so more may be needed. Add vinegar. Bring to a simmer and taste for salt and add if necessary. Taste again for vinegar. There should be a balance between broth and tang from the vinegar. Add more broth if too tangy, add more vinegar if not tangy enough. Add black pepper and cilantro and simmer 30 minutes more. Remove from heat and let it come down to room temperature before reheating and serving.

SALSA BRUGA VINEGAR

2 medium carrots, peeled, quartered

3 scallions cut in ½

3 medium jalapenos, quartered with seeds intact

1 T each whole cumin, coriander and black peppercorn seeds

8-10 whole peeled garlic cloves

12-16 small or medium bay leaves

White vinegar

1 clean 750 ML wine bottle

Place all ingredients in bottle. Pour vinegar over ingredients. Seal with cork or bottle stopper. Store in a cool dry place. Give the bottle a stir or shake every few days. Store for two weeks in order to use it in the soup.

Entrepreneur spreads the word about wheat allergies

Laura Hansen — Sat, 23 Jan 2010 17:29:13 +0000

Years ago, Tina Turbin worked in the entertainment industry. She became aware from her collaboration with children how widespread it was that actual food allergies were being misdiagnosed as ADD and so many kids were being given drugs to combat this.

Tina also became aware of how impactful diet can be to overall health and well being. Years later, she started to feel horrible. Doctor after doctor could not help. She finally self diagnosed as having a severe allergy to wheat (celiac’s disease) and eliminated it from her diet. Tina is happy, healthy and now on a mission to spread the word about wheat allergies.

Her focus is to educate more doctors so they can make the correct diagnosis and get the word out about the symptoms to consumers. Estimates are that one in every 133 people have an allergy to wheat and don’t know it.

Through her website (http://www.glutenfreehelp.info/), appearances on radio shows and speeches, Tina is making an impact. And, restaurants are listening. More chefs are including gluten free options on their menus. Some grocery stores have also set up gluten free sections so that all product offerings are in one area.

For more information about symptoms and diagnosis, visit: http://www.celiac.org/.

Tina was kind enough to give us this gluten-free recipe. For more recipes, visit her website.

Gluten-Free FLOURLESS chocolate cake

(Serves 10-12)

Cake ingredients

5 ounces bittersweet or semi-sweet chocolate

3 ounces unsweetened chocolate

½ cup (1 stick) unsalted butter, softened

5 large eggs, separated, at room temperature

2/3 cup sugar

1 ½ teaspoons vanilla extract

1-1/2 tablespoons instant coffee, optional

Pinch of salt

Glaze ingredients (with 2 options)

3 ounces semi-sweet chocolate

3 tablespoons unsalted butter, softened

1 tablespoon brandy or bourbon, option #1

1tablespoon instant coffee, optional #2

Cake preparation

Preheat oven to 350 degrees.

Butter and flour a 10-inch spring form pan. Line the bottom with a round of parchment or wax paper, then butter the paper. Set aside.
For the cake, melt the chocolates and butter together in a saucepan set over low heat, stirring to blend well. Set aside to cool.
Beat the egg whites with the salt until stiff.
Gently fold the chocolate mixture into the yolks, and then fold in one third of the egg whites.
Fold in remaining whites until no streaks of white remain.
Pour batter into the prepared pan and bake in the center of the oven for 35–45 minutes, or until a cake tester inserted in the center comes out clean.
The cake will rise a great deal during baking.
Cool cake in pan for 10 minutes, and then remove sides of the pan.
Invert the cake onto a rack and remove the bottom, but do not remove the parchment.
Let cake cool completely; it will fall considerably.
Remove parchment before glazing.

Glaze preparation/glazing of cake

To make glaze, melt the chocolate and butter together in a saucepan over low heat, stirring until smooth. Stir in the brandy.

Place the cake on a rack set over a sheet of wax paper.
Pour glaze over cake and spread lightly with a spatula, if necessary to coat evenly, allowing extra glaze to run down sides.

Serve small wedges and complement with a dab of whipped cream.

CHICAGO AND SUBURBAN GLUTEN FREE RESOURCES

Deerfield’s Bakery

25 S. Roselle Rd.

Schaumburg, IL 60193

www.deerfieldsglutenfree.com

Roses Wheat Free Bakery

2901 Central St.

Evanston, IL

847-859-2723

www.rosesbakery.com

Organica

289 N. Barrington Road

Streamwood, IL

630-872-2000

www.myorganica.com

Retro Woolworth Menu for Boomers and Beyond!

Laura Hansen — Tue, 19 Jan 2010 17:02:40 +0000

A friend of mine (in his late 60’s) sent me this retro menu yesterday. Everything about it brought back memories…the look of the menu, the prices, and what was on the menu. Ham salad, bacon and tomato – remember those classics? This was 1957. When I was growing up, Woolworth’s was a 5 and dime that we went to every few weeks.

Very cool………..

New American Table Dinner at C-House

Laura Hansen — Thu, 14 Jan 2010 17:25:41 +0000

C-House will host the New American Table reception and dinner on Monday January 18th. This reception and four course dinner will feature craft beer pairings by Goose Island and is priced at $65 per guest. If you would like an autographed copy of Chef Marcus Samuelsson’s latest cookbook, the fee will be $85.

The reception at 6.30 pm will include oysters on the half shell, mini pork empanadas, housemade pretzels and artisanal cheeses.

The four course dinner includes trout rillette, pickled herring, scallop ceviche, pan seared wild salmon, beer braised short ribs and banana bread pudding with appropriate ale pairings.

Reservations are required. Call 312-523-0923

New Year’s Day Festivities

Laura Hansen — Mon, 28 Dec 2009 17:13:40 +0000

Luxbar

Want to lounge comfortably and watch football while someone waits on you? Here’s some places to consider on New Year’s Day. LH

10PIN BOWLING LOUNGE
330 N. State St | Chicago, IL 60610 | 312. 644.0300 | www.10pinchicago.com
New Year’s Day at 10pin

On New Year’s Day, guests can enjoy an array of specials in celebration of the Bowl Games at 10pin Bowling Lounge. Drink specials include $5 Van Gogh vodka cocktails, $5 pints and $5 bowling. In addition, all the football action will be on 10pin’s 128-foot high definition video wall.
HOURS: 2:00 PM – 2:00 AM New Year’s Day

33 CLUB
1419 N. Wells St. | Chicago, IL 60610 | 312.664.1419 | www.33clubchicago.com

33 Club New Year’s Day Brunch
The New Year’s Day brunch menu at 33 Club will offer cutting-edge versions of classic American fare and includes a wide variety of a la carte breakfast and lunch items. Highlights include: Hand Sliced Smoked Salmon, Whole Wheat Banana Pancakes, Challah French Toast, 33 Club Eggs Benedict and 3 Egg Omlettes. 33 Club will also be open for dinner on New Year’s Day and will feature the regular menu.

HOURS: Brunch 12:00 PM – 4:00 PM | Dinner 4:00 PM- CLOSE New Year’s Day

CARNIVALE
702 W Fulton St | Chicago, IL 60661| 312.850.5005 | www.carnivalechicago.com
Dinner at Carnivale on New Year’s Day
Carnivale will be open for dinner service only this New Year’s Day.

HOURS: 5:00 PM – 11:00 PM New Year’s Day

Koi and Chen’s New Year’s Day
Both Koi of Evanston and Chen’s Chinese and Sushi will be open for dine-in customers and delivery orders on New Year’s Day.

CHENS HOURS: 4:30 PM- 11:00 PM New Year’s Day
KOI HOURS: Lunch: 11:30 AM -3:00 PM | Dinner: 4:30 PM -11:00 PM New Year’s Day

New Year’s Day Brunch at Italiasia

Guests are invited to celebrate the New Year at Italiasia Restaurant in the Holiday Inn Chicago Mart Plaza. Italiasia will offer a unique Italian-Asian inspired New Year’s Day Brunch Buffet featuring an array of breakfast items, soups, salads, entrees and desserts. Menu highlights include Cinnamon French Toast & Waffles, Tomato Basil Soup, Asian Slaw with Fried Tofu, Risotto with Lobster, Shrimp and Scallops, and Assorted Cheese Cakes for dessert. Full brunch menu available upon request. Lunch and Dinner service from the regular menu will also be available in addition to the buffet. The nearby Cityscape Bar will be open for its regular hours on New Year’s Day.

ITALIASIA HOURS: Brunch 11:00 AM- 3:00 PM | Dinner 5:00 PM 11:00 PM New Year’s Day

CITYSCAPE HOURS: 11:00 AM – 1:00 AM New Year’s Day

LA MADIA
59 W Grand Ave | Chicago, IL 60654 | 312.329.0400 | www.dinelamadia.com
Start the New Year with La Madia
La Madia will be open on New Year’s Day.
HOURS: 3:30 PM – 12:00 AM New Year’s Day

LUXBAR
18 E. Bellevue Place | Chicago, IL 60611| 312.642.3400 | www.luxbar.com
Luxbar Open on New Year’s Day

Luxbar will be open on New Year’s Day.

HOURS: 9:00 AM- 2:00 AM New Year’s Day

STRETCH RUN SPORTING CLUB & GRILLE
544 N LaSalle | Chicago, IL 60610 | 312.644.4477 | www.stretchrunchicago.com

Stretch Run New Year’s Day Specials

Stretch Run will be open on New Year’s Day, and will offer Sauerkraut & Ribs served with Black Eyed Peas for good luck in the New Year for $7.95. Stretch Run will also feature its “Best of the Bowls” specials, which are available EVERY bowl game beginning Saturday, December 19. Highlights include the Nacho Bowl, which features Stretch Run’s Nachos in a Tortilla Bowl for $7.95, and the Chili Bowl– a large bowl of Stretch Run’s Chili for $5.00.

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

SUSHI TAIYO
58 E Ontario St | Chicago, IL 60611 | 312.440.1717 | www.taiyochicago.com

New Year’s Day at Sushi Taiyo
Guests are invited to celebrate New Year’s Day with Sushi Taiyo. Sushi Taiyo will be open normal hours and will offer the regular menu.

HOURS: 11:30 AM-11:30 PM New Year’s Day

TRADER VIC’S
1030 N. State St. | Chicago, IL 60610 | 312.642.6500 | www.tradervicschicago.com
Join Trader Vic’s on New Year’s Day
Trader Vic’s will be open regular hours on New Year’s Day.
HOURS: Dinner 5:00 PM – 11:00 PM | Bar & Lounge 4:00 PM – 1:30 AM New Year’s Day