Holy Jebus! I just ate the best Wonton Soup of my life. This was accompanied by some life changing chicken wings and some unusually light and fluffy shrimp fried rice.
I've been having tummy issues and when my favorite internal organ isn't happy, neither am I. The one food I am able to consume, no matter how miserable my guts are, is Wonton Soup. I am convinced it has powerful healing properties. My latest slurp of this medicinal goodness was simply amazing; hence, I felt compelled to share. Likewise, I always know when I am truly sick when wine doesn't sound good. So, something is seriously awry in my belly, and rest assured I will take this up with my docs. But enough about my GI track...
Get thee to Great Sea restaurant post haste. This joint has some sublime Chinese chow. Now, I have no idea if its authentic or regional or anything like that. I just know its good. Upon first glance at the menu, its nothin special. Just your usual Chinese take out fare. But lordy lordy, the execution of these dishes really sets this place apart.
Take for example, the Wonton soup above.(Apologies all around for the crappy quality of my phone pics.) Its lightly salty, chicken-ish broth is nice, but its all the added goodies that blew my mind. Wide chinese noodles, tiny shrimp, greens, and wispy threads of egg are in generous quantity. Even the mushroom slices had real texture. Now, there are no dumplings in here per say, but who needs em when you have all the ingredients in tastier form swimming in the bowl?
Oh, and I bet you have an opinion on chicken wings. Really, who doesn't? The Spicy Sweet Chicken wings here will blow your mind. First off, they are trimmed and fried to make a lolipop is crispy chicken form. The sticky glaze is sweet and spicy as advertised and plentful, which makes for a nice drizzle on a side of white rice. Not only are these little treats unbelieveably tasty, but way less messy than you average wings or drummies. The trimmed bone as handle keeps your fingers free of sauce. Next TV viewing party I host, I'm totally ordering up a ton of these. Start angling for your invites now, or hustle to Albany Park for your own.
Great Sea
3254 W Lawrence Ave
(between Sawyer Ave & Spaulding Ave)
Chicago, IL 60625
(773) 478-9129
— Christine Blumer /
Feature Fri May 29 2009
With a grey and drizzly Memorial Day in our rearview mirrors, the official backyard -- or back deck alley, sidewalk, whathaveyou -- barbecue season is upon us. And sure, you could simply pull out the Weber and grill up some hotdogs and hamburgers. But if you really want to impress your friends, take it to the next level and start smoking -- meats, that is.
Continue reading this entry »
— Andrew Huff /
Dessert Fri May 29 2009
If you're like me (meaning, you have little to no self control when it comes to sweets), you've been guilty of making an emergency run to Whole Foods not for organic wheat germ or Acai berries, but for one of the way-inappropriately sized Carol's Cookies sold in their bakery. (Toffee Crunch is my fave.) Recently, I learned Carol's has been making these half-pound beauties in the Chicago area since 1979 - the year of my birth. Coincidence? I think not.
To celebrate its 30th anniversary, Carol's recently put out a call asking loyal fans to submit ideas for the company's next cookie flavor. (Yes, the winners get free cookies. Stick with me here.) To participate, visit Carol's Web site or join the new Facebook fan page, "Carol's Cookies Giant Cookie Club." The contest starts June 1 and runs through Aug. 12, 2009.
After reviewing all entries, Carol's bakers will select the top five flavors and spend four weeks perfecting the recipes at the Carol's cookie factory. The five finalists' recipes will be judged on Sept. 15, 2009, at the Carol's factory by Carol Goldman (yes, the Carol), and foodies Katrina Markoff of Vosges Haut-Chocolat, Marc Shulman of Eli's Cheesecake, Bryant Keil of Potbelly's Sandwich Works, and restaurant critic Sherman Kaplan from WBBM AM 780 radio.
The winner will receive a year's supply of free cookies, as well as virtual applause from the online universe. Oh, and the champ also gets to be guest baker for two days at Carol's Cookies Highland Park bakery. The runners-up even get some cookie dough. So what more can I say, people: Cookie it up!
— Mandy Burrell Booth /
There's a new place on Franklin Street across from the Sears Tower. Protein Bar lies just a few steps down from the sidewalk, in a storefront that's been carved from the face of a parking structure. It's very hard to tell that cars were, perhaps, parking in this location not long ago. The space looks bright and cheery, and with a nod perhaps to the office tower across the street, a ticker ran along the bottom of a large flat screen on the wall when I visited.
Protein Bar's offerings break down into three categories: blended drinks, savories like wraps, chili and bagels, and third, elaborate bowls of grains like oatmeal, quinoa with fresh peaches, and granola. They offer almond milk, rice milk, skim milk, soy milk and purified water as the base to their drinks. I chose soy in my Wrigley Peeled, which is a blend of chocolate, natural peanut butter, banana and ice. I asked why they don't use frozen bananas. They tried it, but didn't like the flavor as much, they told me. Perhaps it's a trade off between flavor and thickness. Although at home I'm a big fan of enough frozen bananas to make my drink achieve shake-like consistency, my drink at Protein Bar was nicely smooth, with a light chocolately flavor. They told me that many of their other drinks are thicker, however, because they use frozen fruit.
Continue reading this entry »
— Chris Brunn /
Event Thu May 28 2009
I strolled through the Chicago Turkish Festival at Daley Plaza yesterday, and spotted groceries, tiny cups of Turkish coffee, prepared food for lunch, and charming tables to sit at and enjoy. Groceries at one vendor included dried red lentils, bulgar, dried beans, large metal cans of olive oil, and small packs of nuts and seeds. Looking for a change to your usual lunch spot? Prepared food - at least the veg options - include baklava that would go brilliantly with the coffee, eggplant salad, hummus and pita, and perhaps dolma. Each of this festival's small tables has an ornate round metal top that appears to have been set upon its wooden base, as if the top was simply a large tray. The festival runs through Saturday from 10 a.m. to 6 p.m. at 50 W. Washington.
— Chris Brunn
At last week's All Candy Expo, I wandered the aisles in search of what's new in the snacking world in terms of sweet and savory snacks--even though the event is the "All Candy Expo," the subtitle is "It's All About Sweets & Snacks." This breaks down into show floor that's a lot of candy, some nuts, a lot of chip brands, and more meat jerky companies than you ever thought were possible.
Needless to say, I found a lot of novelties, some tasty treats, and products I never thought were imaginable. Check them out after the jump.
Continue reading this entry »
— Jill Jaracz /
Blog Thu May 28 2009
I love going to my friend Ben's. His front yard is almost entirely an edible garden. And it's large. His small house is so far back on the lot that you can see his neighbor's back door while sitting, facing forward, on his front porch. Ben once joked that he ate his breakfast as he walked off through the front yard in the morning. Except I wasn't sure if he was really joking. I dropped in on Ben for a BBQ and took a peek at how this year's garden was developing.
Last year there was so much growing that it seemed tricky to walk among the veggies. So this year, Ben constructed raised wooden containers with a floor of WeedBlock landscaping fabric. This is where he's moved the kale that had taken it upon itself to come back from last year. He's growing four types of beans under a pyramid-shaped trellis. (Ben directs NeighborSpace, a land trust for community gardens. The organization ran a fun campaign, One Seed Chicago, where it urged people across Chicago to vote for one seed to get excited about. This year, the bean won, and NeighborSpace is mailing out free packets of donated Blue Lake Pole green bean seeds for us to plant.) In Ben's other containers, markers helped me identify okra, radishes, squash and beets, which were all, at the very least, sprouting quite strong. Chives had flowered, and apples from two trees were making their small but forthcoming appearances.
Continue reading this entry »
— Chris Brunn /
Event Wed May 27 2009
The Shedd Aquarium has been urging area diners to consider sustainability when choosing their sushi or fish dinners. The aquarium maintains lists of good seafood bets, and has a printable card available on its web site. This weekend the aquarium, along with Purple Asparagus, is taking it a step further with a sustainable-sushi making class for adults and children. Sunday afternoon from 4pm to 6pm in the Lobster Lab, families can prepare rolls using sustainable fish and talk with aquarium experts about the ways different fish are caught or farmed. The class is $20 for adults and $5 per child. For reservations contact Melissa Graham at Purple Asparagus (773-991-1920 or info@purpleasparagus.com).
— Lori Barrett
Event Wed May 27 2009
On Saturday June, 20th, new nightclub District will be hosting a benefit for Chicago's Jobs For Youth, a non-profit organization that helps young men and women from low-income families enter the job market and the economic mainstream.
Tickets are $95, and include an "open bar, lavish buffet supper, live and silent auction, and entertainment" which promises to be fire breathers, aerial and ground contortionists and more.
District is located at 170 West Ontario.
Jobs For Youth is located at 17 North State Street, Sixth Floor.
— Cliff Etters
Not to be outdone by the food, many beverage companies also had interesting products at this year's National Restaurant Association Show:
Smokin' cocktails. Give your cocktail an other-worldly feeling with Mistystix, a patent-pending cocktail stirrer that has a capsule for food grade dry ice. Put a small amount of dry ice in the capsule, click it shut, and insert it into your cocktail. The ice carbonates and cools down the beverage and lasts for anywhere from 3-8 minutes. These aren't yet on the market, but I wouldn't be surprised if you started seeing them in clubs soon.
Continue reading this entry »
— Jill Jaracz /
I've finally come out of my food coma, first induced by a few days at the National Restaurant Association (NRA) Show, followed by a couple of days at the All Candy Expo.
Although the NRA exhibits span two halls and feature anything you could possibly want in a restaurant (Viking stove, menus, Irish pub furniture, etc.), the food and beverages are the big draw, and it's easy to eat yourself silly with all the great products that might be at or coming to a restaurant or retail outlet near you.
After the jump, I'll fill you in on some of the best and/or most interesting products I found at the show.
Continue reading this entry »
— Jill Jaracz /
Review Tue May 26 2009
Being on bed rest for 23 hours a day has really put a damper on my ability to prepare healthy meals for myself. Therefore, I'm feeling particularly glad that I recently learned about The Stock Option, a local soup delivery service. I've been enjoying the soups at home, but I may continue to use the service once I go back to work.
Every day, owner Jack Price (a former insurance salesman who began The Stock Option when the recession started taking a toll on his old line of work) prepares a soup of the day, using lots of fresh produce and organic ingredients. Customers email or call before 10 a.m. for lunch delivery or before 2 p.m. for a dinner delivery. You receive 16 oz. of soup, along with bread and sometimes other garnishes, for $6 (which also covers taxes and delivery).
Continue reading this entry »
— Leah Williams /
Haagen-Dazs did not ask me to write this, but you'd think they were underwriting my next trip to Aruba by what I'm about to say: their Five collection is awesome--and I'm not an ice cream fan. The pitch is that this ice cream only has five flavors, which are boldly spelled out on the packaging: eggs, cream, sugar, milk, and the flavor of the ice cream (passion fruit, brown sugar, ginger, vanilla, milk chocolate and coffee). I've tasted half of these so far and think they're off the chain--incredible flavor, creamy, and thankfully, they come in a small size.
— Robyn Nisi
Event Fri May 22 2009
Sunday's Cochon 555 event, a fundraiser at the Drake Hotel for the Farms for City Kids organization, will bring five of the city's best chefs (among them Graham Elliott Bowles, Chris Pandel of the Bristol) to each cook a heritage pig in its entirety and pair them with five locally made wines for your enjoyment. A panel of judges will bestow the "Prince of Porc" title to the best chef. Awww. Event runs 5-7:30pm; tickets are $125 (use the promo code "heritage" for a $20 discount).
— Robyn Nisi /
Longtime Hyde Park restaurant Dixie Kitchen will be closing June 7. Dixie Kitchen's Lansing and Evanston locations will remain open, but all is not lost for Hyde Park residents in search of Dixie Kitchen's food: owner Carol Andresen will be transferring some DK recipes to neighboring Calypso Kitchen, which she also owns. President Obama appeared on a 2001 episode of "Check, Please!" to sing its praises, although the footage was shelved because producers thought Obama "was too polished and professional and dominated the show." Well, he moved on to better media opportunities.
— Robyn Nisi
Event Thu May 21 2009
This week, many Chicago restaurants may have a little extra going on in their wine offerings thanks to Riesling Week. While it may not be much more than a PR move to train the spotlight on German, Austrian and Alsatian wines just when spring is beckoning oenophiles towards Pinot Grigios and Sauvignon blancs, and everyone else towards Memorial Day Miller Lites, Riesling Week couldn't have come at a better time. The first few perfect days of spring, a participating restaurant on my way home from work...patio seating. Sold.
Located in the Affinia hotel, C-House specializes in imaginative seafood and features a nicely tiered menu of bites from the bar, appetizers, entrees, and sides -- all of which work in endless combinations to appease big and little hungers, sushi-enthusiasts and anti-raw stalwarts alike. And many of which work really nicely with the sweetness of their featured Riesling flight. Our server noted that rather than pairing each wine with a course, the chef rather intended all three to be tasted with everything we ate to see how the different flavors played off each other with each individual sip. It certainly took the concern out of ordering. We tried various combinations of bites and apps, standouts being the crab salad (wrapped up in paper thin slices of apple to create something resembling more of a candy than a summer salad), lobster club sandwich, and the seemingly grilled and freeze-dried corn kernels that accompany the very popular yellowtail fish tacos.
The wines were a relatively dry 2006 Keller Riesling Trocken from Rheinhessen, Germany; a sticky sweet 2007 Monchoff, Robert Eymael, also German and with a sweet and tart punch that made me think of mead; and a 2004 Schloss Lieser, Brauneberger Juffer Sonnenuhr Spatlese, which was the most balanced of the three, though try ordering another one of those after you've had a few. A classic, dessert-friendly Riesling which went really nicely with the tartness of the fish tacos' pickled onions, the buttery richness of the lobster and yellowtail, and the sweetness of the crab salad. Bites at C-House start at $4, and the wine flight runs $22 through the end of this week. Zum Wohl!
— Andie Cavedo
After a few days of setbacks, Titled Kilt at 17 N. Wabash, 2nd floor (visible from the Madison L platform), is scheduled to open today.
Though you might call it MacHooters, this Scottish-themed franchise based out of Las Vegas serves up pub grub brought to you by waitresses dressed in wee kilts. They have 24 beers on tap, 17 more in bottles, including their own recipe Amber Lager, which is brewed by Pyramid but is only available at the restaurant. I tried the lager at the NRA Show, and it's pretty enjoyable--nothing that's really out of the ordinary, but a nice switch from a macrobrew.
The menu is pretty standard bar fare, with an extensive list of sandwiches, wraps, salads, entrees, and the standard fish and chips and shepherd's pie.
Titled Kilt hours are 11 am-2 am.
— Jill Jaracz
News Wed May 20 2009
After visiting 109 U.S. pizzerias and sampling 386 pies, GQ food critic Alan Richman deemed Great Lake pizza in Andersonville the best in the country.
Agree? Disagree?
Discuss.
— Mandy Burrell Booth
Book Wed May 20 2009
Speaking at a panel on bringing restaurant foods to the retail market at the National Restaurant Association Show this week, Deann Bayless, of Frontera Grill and Topolobampo, confirmed that she and husband Rick are at work on their seventh book currently titled Fiesta at Rick's.
The book will discuss five different styles of parties and how to throw them. Along with recipes, they will also discuss practical matters such as setting a timeline, creating a menu, and sourcing your ingredients.
Fiesta at Rick's is currently scheduled to launch spring 2010.
— Jill Jaracz
Column Wed May 20 2009
Several months ago I was lucky enough to attend a preview of Beer! from the Neo-Futurists at Metropolitan Brewing. Not only did we get to see a hilarious performance that involved a puppet named Puke, learn the basics of the brewing process, but we also got to sample some of the tasty beer that was made on site. And it was tasty. Flywheel Bright Lager was my favorite and I anxiously awaited the beer to be sold in bottles so I could buy it and try it in my home.
As I was milling around and meeting some of the other beer-loving attendees, I got to meet one young man who found out that I occasionally write this column and he provided me with a challenge which I whole-heartedly took up. "I would love a green curry vegetable dish that used beer." I instantly began sniffing my Flywheel and imagining it mixed with flavors like ginger and lemongrass and coconut milk and I was pretty sure I had a winner. The slight bitterness from the hops concerned me but I figured there was only one way to find out.
Continue reading this entry »
— Cinnamon Cooper /
Event Wed May 20 2009
To show their appreciation for winning the NBC Golden Local award for the best beef sandwich in Chicago, Al's Beef will be selling their signature regular beef sandwich for $1.00 today (but their disclaimer says peppers and cheese are extra). You're welcome.
— Robyn Nisi /
Event Tue May 19 2009
I've been going to the National Restaurant Association show on and off for over 25 years. The first thing I noticed at this year's event is that it seemed emptier by comparison to years gone by, and I imagine that the economy must have something to do with the lack of attendees. The aisles are usually packed and chaotic, as opposed to just occasionally crowded.
Continue reading this entry »
— Alan Lake
My taste buds are slowly acquiring an affinity for spicy foods, and at the National Restaurant Association Show, I've been able to taste a wide variety of spicy and tangy sauces. However, the Original Juan Specialty Foods booth got me.
This Kansas City-based company produces small batches of sauces under a variety of labels, including Cheesecake in a Jar (kind of like Nutella, but cheesecake-flavored), Fiesta quesos, and the Pain is Good line of salsas, bean dips, seasoned snacks, and sauces. Their typical batch size is 136 gallons, and they produce no more than 300 gallon batches, which makes their facility ideal for a co-packing or private label arrangement (this means that if you wanted to take your sauce recipe and mass produce it, or create a store brand, this place can help you out).
The Pain is Good products were aptly labeled mild (aka "wimpy"), medium, zesty, and fiery and showed where they'd be on their heat gauge. Their 100% Pain hot sauce registered as "Meltdown," due to the Habanero peppers used in it.
After tasting a fiery option and not feeling much heat, I had to try the really hot stuff. Full of bravado, I grabbed a tortilla chip, poured some 100% Pain on it, munched away, and walked away from the booth. About ten yards away, the heat kicked in, my mouth caught fire, and I had to blink back the tears from the pain. Then I went into survival mode trying to quell it, but water, of course, didn't help. Neither did bread. Thankfully, after a couple of minutes of torture, the kind folks from the Census Bureau pointed me to a Mexican soda booth, and with that I was able to put out the flames.
If you want to feel the heat, look for the Pain is Good line in specialty food stores. Jewel also sells some of their product line. You can also buy their products online.
— Jill Jaracz
This past weekend's National Restaurant Association trade show included exhibitors for all sorts of restaurant needs from meat cookers to vegetarian foods, from customer loyalty programs to beverage dispensing equipment. Many have predictable names that seem to tell exactly what they do. Then there's Slap Ya Mama Cajun Seasoning. I stopped by their booth and chatted with Jack Walker, who explained the name. Jack's voice has a certain enthusiasm that doesn't come through in print. You can listen to a recording of this interview on Vocalo.org.
Jack: The name is an old Cajun saying that our father used to use. When he'd cook, he'd say that he cooked so well that it'd make you want to slap your mom because she can't cook as well as he can. But it's an old Cajun saying that a lot of people use that you'll hear quite often in Louisiana.
Chris: Is it a family recipe?
Jack: It is a family recipe. It's our father's recipe. He did the original blend. After that, we kind of collaborated and developed all of the other blends and the other products. Our mother's actually the owner of the company, so that makes it kind of unique in fact that the name of it is Slap Ya Mama owned by a woman.
Chris: Sounds like a young company?
Continue reading this entry »
— Chris Brunn /
Event Mon May 18 2009
This Wednesday, May 20, local chefs will unite at Goose Island Clybourn to prepare a special dinner to benefit Swan Creek Farm's George Rasmussen, who lost his truck, trailer, generator and a substantial amount of food in a fire on April 24 while delivering his quality, artisanal meats to Chicago restaurants.
The family-style dinner will be held at Goose Island Clybourn's Siebel Hall at 7 p.m. and will be a nose-to-tail, farm-to-table meal with Goose Island beer pairings. The meal will feature dishes from John Manion of Goose Island Clybourn; Chris Pandel from The Bristol; Rob and Allie Levitt from Mado; and Mindy Segal and Mark Steuer from HotChocolate.
The evening will include a silent auction for a barbecue extravaganza in which Chefs Paul Kahan, Koren Grieveson, Mike Sheerin, Tim Dahl and Brian Duncan are all donating their cooking skills to make a dinner for 15 people. Bidding for the barbecue package will only be available at the beer dinner.
As if this event wasn't awesome enough, in addition, that night organizers will launch an online auction where guests can bid on opportunities to have individual chefs come to their homes and cook them a beer dinner. Participating chefs include Food & Wine's 2007 Best New Chef Paul Virant of Vie; Dirk Flanigan of The Gage; Troy Graves of Eve; Suzy Crofton of Crofton on Wells; Cary Taylor of Chaise Lounge; Ryan Poli of Perennial; Randy Zweiban of Province; Food & Wine's 2008 Best New Chef Koren Grieveson of avec; Food & Wine's 2008 Best New Chef Giuseppe Tentori of BOKA; Tony Priolo of Piccolo Sogno; Rick Gresh of David Burke's Primehouse; Carol Wallack of Sola; Gil Langlois of Chalkboard; and "Top Chef" winner Stephanie Izard, who will be the chef of the forthcoming Drunken Goat. The online auction kicks off at the May 20 event and will continue until Thursday, May 28; the online auction link will be available shortly.
Tickets for the May 20 beer dinner cost $100, inclusive, and proceeds will benefit Rasmussen. To purchase a ticket, call (312) 915-0071.
— Mandy Burrell Booth
When I last made it to New York City, I had a culinary check-off list of places I wanted to visit. My top priority was Magnolia Bakery, whose mention in Sex and the City (and later, Lazy Sunday) catapaulted the small storefront to fame. When I got to the building, I was melting from the summer heat; the last thing I really wanted to do was step inside, as the tiny bakery was packed with tourists waiting for staff to finish frosting more of Magnolia's picture-perfect cupcakes, but I had a goal. When I finally did taste the cupcake, I thought its huge roof of frosting had a nice butter- and vanilla-laden taste, but the actual cake was a dry, flavorless disappointment. As I threw the remainder into a garbage can, I quietly suspected that the cake had been baked several days (weeks?) before. Meh.
Shoddy cake has been to blame for a lot of my cupcake experiences. It seems like a lot of bakers put more of the heavy lifting into the frosting and little into the base--senseless, as this is a cupcake (not a cupfrosting, tee hee). But the cupcake itself has a lot to live up to--after all, it's a subset of a grander item that's the centerpiece of graduation parties and wedding receptions, and if portion control or the pretty daintiness of a cupcake is to be its calling card, it better be a worthy representative.
Continue reading this entry »
— Robyn Nisi /
Random Sun May 17 2009
The National Restaurant Association Show, which several DT staffers are attending, is a wonderment of anything you could possibly need for a restaurant.
On the massive exhibit floor I talked with folks from Regal Springs Tilapia, which farms their fish in a sustainable manner in Honduras, Mexico, and Indonesia, and imports it to the US. They're holding a recipe contest that's open to both chefs and the general public. To enter, create a tilapia meal for four that includes 1/4-1/2 pound (or 1 filet) tilapia per person, a vegetable, and salad or fruit. The entire meal must cost $15 or less. Entries will be judged on eight factors, including creativity, how you stretched your money, and your personal story. The winner gets $5,000, and five finalists get $150 each. Submit your entry on their website by August 1.
— Jill Jaracz
Feature Fri May 15 2009
Next Wednesday, Whole Foods Market is scheduled to open their new Midwest flagship store at 1550 North Kingsbury Court. Eight years in the making and clocking in at 75,000 square feet, it will replace the present North Avenue store and be considerably larger in scope (the third largest Whole Foods in the world) with approximately 75,000 items, one-third more than what the average store contains to date.
Continue reading this entry »
— Alan Lake /
News Thu May 14 2009
Every restaurant in the Belgium city of Ghent must now offer at least one vegetarian meal on Thursdays. Lisa Mullins of PRI's The World checks in with the chef (via Chicago Public Radio) at one top restaurant, who tells us about the great success he found serving a tofu product that "seems a little bit like meat." The BBC brings us the deputy mayor, not a vegetarian himself, who explains why the city is promoting eating less meat (play audio).
In Chicago, vegan and vegetarian options are quite prevalent if you're a bit flexible, but VegIllinois makes it easy with their list of Chicago's vegetarian and vegan stand out restaurants.
— Chris Brunn
Since moving to Chicago a year and a half ago, I have come to love Middle Eastern food and jump at any chance to further explore the cuisine. After hearing friends rave about Maza for months, I finally got around to trying it out. This was my first time trying Lebanese food and I was thrilled with the helpful service and the ease of sampling many of the items on the menu.
The restaurant is very small cozy and I immediately felt the day's tension melt away as I got settled into our candle-lit table and had a sip of the Lebanese wine that was waiting for us. The owner of the restaurant, Joe, greeted us immediately and brought us menus. It must have been obvious that we were a bit overwhelmed because he didn't hesitate to offer suggestions for first-time Lebanese diners.
At the owner's suggestion we ordered the maza (similar to tapas, maza is an array of small dishes) for two and, though we knew it would be a lot of food, were shocked when 26 little plates came out from the kitchen. First though, was the lentil soup and it may have been one of the best cups of soup I've ever had. It was the perfect way to start the evening.
Continue reading this entry »
— Kaitlin Olson
Recipe Tue May 12 2009
Last Sunday before that precipitous temperature drop, we did our first backyard grilling of the season. The main fare was the classic burger, but as we usually do, we threw some vegetables on the grill for later use. (We learned last year that this is a simple step that makes the following week's meals quite tasty--and easy, since these vegetables are only a step or two away from a finished dish.) Among eggplants (for baba ganoush) and Poblano peppers (which we had in this morning's scrambled eggs) were two yams.
I came home this evening and made a salad with the two yams. Simply dressed with good vinegar, olive oil and a teeny bit of salt, the yams were fantastic. Slow-cooking on the grill intensified their sweetness, while adding a great deal of smoky goodness to their beautiful orange flesh. Ginger and scallions provided a refreshing counter point, both in terms of the tangy flavors and crunchy texture; the floral flagrance of the Champagne vinegar lifted up the whole dish. Try it the next time you fire up your grill--you won't regret it!
Continue reading this entry »
— Yu Kizawa
Le Lan and Soul, its sister restaurant in Clarendon Hills, have closed, effective immediately. In a statement, owner Howard Davis said, "We had to close due to a downturn in business that we attribute to the current economic situation. We appreciate all of the great effort our staff made over the years in creating very high quality restaurants and we are grateful to all of our customers who supported us over the years."
According to the press announcement, Le Lan's chef, Chad Starling, has not yet announced his plans. The restaurant opened in 2004 under the helm of Bill Kim, now chef/owner of Urban Belly.
— Andrew Huff /
Event Tue May 12 2009
It's officially farmers market season for the Loop office crowd. The Federal Plaza market kicked off bright and early this morning at Adams and Dearborn, and Daley Plaza will follow suit on Thursday, just a few blocks north at Dearborn and Washington. (Markets at the Prudential Plaza and Sears Tower will begin June 9 and 18, respectively.)
As a regular at both the Federal and Daley plaza markets, I'm glad to see my favorites are still making the trek. I picked up potted basil, thyme, oregano and parsley plants for my container garden from my friends at Nichols Farm, and plan to buy my tomato plants at Daley Plaza on Thursday (a gal can only schlep so much home at one time on the El.) Smits Farms was there, with its no-fuss spread of fresh-cut herbs, and the Misericordia Hearts and Flour Bakery was on hand with yummy samples and delicious baked goods for sale to benefit people with developmental disabilities. Lehman's Orchard offered its usual piles of dried fruits and nuts, while mushroom and pickle lovers alike hovered around the Rivery Valley Kitchens tent, and the man with the natty hat from Kress Apiary sampled honey - minus his usual box of live bees.
Some new vendors to get excited about: Elena's Cucina, a family owned and operated deli out of Roselle, IL, which is selling several varieties of focaccia that would make a fast and delicious summer dinner with a side salad and a glass of crisp, white wine; and fans of Brunkow Cheese -- an artisanal, small-batch cheese company you may have tried at several Chicago restaurants and specialty shops -- will be glad to know they've expanded their farmers market appearances to include Federal and Daley plazas, Wicker Park and Lincoln Square.
It was so nice to have the market back, I visited twice today: once in the morning, to pick up my herbs, and again on my way back from a lunch meeting, just to enjoy the buzz.
— Mandy Burrell Booth /
Event Tue May 12 2009
Do you often think a recipe of yours could make you a millionaire were you to market it? Could you become the real Sausage King/Queen of Chicago? The next Mrs. Field? The University of Nebraska is offering a traveling workshop called "From Recipe to Reality" next Wednesday (May 20) at Wright College that will teach you how to develop your business idea, from financing to production. Call (402) 472-2819 to register.
— Robyn Nisi
Dessert Mon May 11 2009
The queasy period of spring, when we don't know if a heat wave or a blizzard is waiting around the corner, has ended. I put away my winter boots just this past week. It felt great. So great, in fact, that I decided to pick up some annuals for my porch.
I made it to Adams and Sons, a Humboldt Park garden supply that is housed in a deceivingly small building--as I wandered around (for way too long) checking out row after row of plants and gadgets, I got hungry and realized that Tipsycake was only a few doors south. And that it was open. I took a break from my overwhelming petunia shopping.
When the bakery opened a few years ago, Tipsycake was known for its Lamingtons, an Australian treat that is a square of white cake with a layer of raspberry jam and coated with chocolate and flaked coconut. Perhaps they're the answer to our Hostess Sno-Balls: reportedly they're as common as donuts Down Under. For good reason, a pile of Lamingtons still dominates Tipsycake's daily offerings: they're awesome. I was concerned that the chocolate would have a Ding Dong-esqe waxy coating, and instead it was a blessedly thin layer of (real) chocolate glaze. The flavors are not overwhelming but it made me wish I could seven more of these, even if they don't look like the delight they actually are.
I went back to the flower place and was able to figure out the color scheme for my potted impatiens in seconds. I credit the cake.
— Robyn Nisi
Event Sun May 10 2009
Atwood Café's Executive Chef Heather Terhune will be baking up a storm in the next two weeks in preparation for participating for the second year in Share Our Strength's (SOS) Great American Bake Sale to end childhood hunger. Last year, the Loop restaurant's bake sale raised more than $1,500 for SOS. This year, their goal is to "bake" in $2,000 or more. You can help by stopping by the restaurant (at 1 W. Washington St., on the corner of Washington and State streets) on Thursday, May 21, from 10 a.m. to 2 p.m., to purchase some of Chef Terhune's homemade apple butter, granola, cakes, pies, cookies, muffins, and brownies.
— Mandy Burrell Booth
Feature Fri May 08 2009
Some people may have booze flowing through their veins, but for husband and wife team Robert Birnecker and Sonat Birnecker Hart, it's also figuratively true--in opening Koval Distillery this year, the pair became third-generation distillers.
Continue reading this entry »
— Jill Jaracz /
Review Thu May 07 2009
Friendship Chinese, that is. This past Tuesday night I entered the bustling Logan Square restaurant (2830 North Milwaukee) to take advantage of one of the neighborhood's (hell, city's) best-kept secrets: everything on Friendship's menu, from the simple fried rice ($10) to the high-end (and delicious) Hong Kong Steak ($22), is a mere $8.95. Yes, $8.95. I enjoyed their champagne lemon chicken and gawked at the dishes being served around me (a curry-lime salmon, the bird's nest of vegetables and fish) and making mental notes for my next visit, which will likely be...on a Tuesday.
— Robyn Nisi /
Drink Wed May 06 2009
I love it when one of the things I'm interested in (food and drink, for example) appear on a blog in relation to something else I'm interested in (local artists and crafters, for example). So it made me happy twice over when I realized that Dan Grezca (pronounced Jet-SAH) is designing the label for a new beer for Three Floyds called Apocalypse Cow. No mention of it on their website, and no clue what type of beer it is, but the name and label will be enough to make my try it.
— Cinnamon Cooper /
Event Wed May 06 2009
Lately I've been thinking about that horrible hot dog-related come-on line that the Hipster Grifter used, and it's made me sad. Real sad. And a little grossed out.
But luckily the Chicago Foodways Roundtable has helped me regain my focus. Tonight at 7pm they'll be holding a lecture at Kendall College (900 North Branch) about the history of hot dogs (locally and worldwide) that will feature Doug Sohn of Hot Doug's and author and historian Bruce Kraig (Hot Dog: A Global History). Admission is $3 per person, free to Kendall students and faculty with ID. Free parking. RSVP required. No grifters allowed.
— Robyn Nisi /
Random Tue May 05 2009
Here's a peek into the mind of Chef Grant Achatz, via Twitter: Kevin Elliott of Consumatron noted a touch of sarcasm in one of the chef's tweets, and asked what sarcasm would taste like at Alinea. Achatz replied:
encapsulated Yuzu juice w/ honey foam, and chili juice. ( depending on context --juice would be dripped in your eye tableside)
— Andrew Huff
News Tue May 05 2009
Despite the extensive list of nominees hailing from Chicago, the winners [pdf] of the James Beard awards, which were announced last night, contained only two awards for nominees from the Windy City: Grant Achatz's Alinea cookbook and Publican (for restauarant design, not food). Le sigh.
— Robyn Nisi
The first birthday cake, or "smash cake," is the inspiration (obviously) behind Smash Cake, the latest business in the Bleeding Heart Bakery's growing empire. Located at 2961 N. Lincoln, it's a place designed for weekday kids birthday parties -- as well as a kid-friendly rest stop for parents, with coffee and lunch items in addition to the baked goods. Smash Cake opened last week, and starting today you can custom decorate your own cupcake for just $4. Open 7am to 7pm Monday through Friday.
— Andrew Huff
Recipe Mon May 04 2009
I decided to make my second foray into Nigella Lawson's clementine cake, as it seems to be popular and well, I've eaten a boatload of clementines each day as I've clutched tightly to their brief springtime appearance at the grocery store. I don't want to get sick of them before the crop fades away for the year. Clementines baked into a cake means that I can get my daily sugar fix and feel mildly healthy for having eaten a fruit-based, gluten-free dessert. Mildly.
The first step involves boiling 4 to 5 clems for two hours. the first time I did this, I ignored the project and watched television in another room. I later disovered that the smell of burnt clementines is awful. This time, I circled the stove like a hawk.
Allow me a brief product shout-out: my new best kitchen friend is the Cuisinart SmartStick Hand Blender, which is a godsend when it comes to pureeing soups and making smoothies, but an even better asset when I was griding almonds for this cake, as well as mashing the cooled, boiled fruit.
The product? A very flavorful, spongy cake that has an air of being served at a formal tea party or reception. The boiling brings out the tangier, sharper side of the fruit's flavor, which gets a mild tempering by the small (one cup) amount of white sugar that accompanies the clementines, as well as the grainy texture of the ground almonds. Highly recommended.
— Robyn Nisi
Event Fri May 01 2009
Even though the Cinco de Mayo event at Navy Pier was called off by the H1N1 flu virus, Mole de Mayo will STILL take place tomorrow at El Zocalo at 18th & Paulina from 11am-7pm. A mole cook-off judged by a panel of experts (among them Check, Please!'s Alpana Singh), dancing, mariachi, drinking and eating are on the bill.
— Robyn Nisi
Feature Fri May 01 2009
These days I keep seeing increased attention paid to miso. However, my sense is that many in the United States are still a bit squeamish about venturing beyond the little bowls of miso soup served in sushi joints--which is a shame: Miso is a great condiment (historically more of an item to nibble on as is than a condiment, but anyway) that adds instant depth to almost any dish with minimal effort. There are basically three kinds of miso: rustic (yellow), white and red--and here's a litte primer on what they're like, and how to use them in miso soups.
Continue reading this entry »
— Yu Kizawa /
Holy Jebus! I just ate the best Wonton Soup of my life. This was accompanied by some life changing chicken wings and some unusually light and fluffy shrimp fried rice.
