Chicago Foodies

Chicago Foodies Food Truck Bash: 3 Food Trucks, 2 Brothers & 1 Green Lady

 

Wednesday February 22nd at 6:30 is your chance to see 3 of Chicago's finest food trucks flex their culinary muscle at The Green Lady on Lincoln for Chicago Foodies Food Truck Bash

La Adelita, The Brown Bag Lunch Truck, and Cupcakes for Courage will provide a tasting menu that will be paired by Two Brothers Brewing.

Expect sharp and sweet. Savory and sultry. A veritable bonanza of flavors coming together all for $35 bucks!

Growing Power Fetes 10 Year Anniversary at New Headquarters

If you've seen Growing Power's stand at the Green City, 61st Street, or Englewood Farmers' markets, you're aware of their organic produce and friendly staff. But much goes on behind the scenes of Growing Power, an organization that developes community food systems from the ground up. For ten years, Growing Power has brought together people of diverse backgrounds for projects ranging from youth employment to hydroponic planting to vermicomposting. They hope to continue to grow for at least another ten years, and they're hosting an educational anniversary party to celebrate.

2010 Burgundy First Peek: Futures, Drink Now & Tasting Notes

When it comes to sampling wine, I relish the opportunity to sample fine Burgundy.  Elegant and complex, to me there is no place in the world that can produce Pinot Noir and Chardonnay--or shall we say no place can produce wine--like Burgundy--and no place ever comes remotely close no matter how hard they try.   Burgundian wine making is a combination of art and science - with winemakers deftly knowing how to handle what is thrown at them, and true to form, there is less of masking faults with toasted oak or extraction.  By picking earlier and accentuating the terroir of the individual sites, growers in Burgundy typically provide a wide range of soil types and styles to showcase, from fruit-forward to more nuanced and soil-driven.

The Unique Dinner Series at Moto with 16 Courses of Black: Recap

The Chicago Foodies Unique Dinner Series launched January 28th with "16 Courses of Black" at Moto. The Unusual Dinner Series was created to give chefs an opportunity to do something a bit "different". In this case I asked Chef Homaru Cantu who is known for doing things differently, "What hasn't worked?" His answer focused on an all black dish that was off-putting for many reasons. From unseen and unexpected  textures to an unappetizing appearance while being eaten, it seemed to be "too different". The next question was "How do you feel about 16 Courses of black?"

I didn't know what to expect when putting the Unique Diner Series together but that was part of the idea and Saturday night, after 7 hours at Moto, in the company of Moto's staff and Chef's Cantu, Jones and Farina I came away amazed.

From his introduction asking the diners to be kind, Chef Cantu demonstrated what the Unique Dinner Series is all about. The audience of 24 came willing to taste something new, experience something unusual. While a dish or two might make it to the main Moto menu, the majority of them were simply inspired by the concept of black. They were one-shot dishes more fun than refined... interesting, surprising, and risky.

As you can imagine after 16 courses, including one we were explicitly not allowed to photograph, I can only do a disservice by trying to re-compile each dish's ingredients, and preparation. Simply enough, I'll let the pictures do the majority of the work and try to add what I can with specifics, pairings, etc.

Walking downstairs into the lab for the first time you would see a large prep-table and around it smaller tables and chairs for patrons. In the corners are several machines, including a freeze drier and a couple of gas tanks. Throughout the evening the staff was plating and prepping dishes and able and willing to answer questions.

Feast Exhibit Opens Tonight at UChicago's Smart Museum

If you took a college art history class, radical art and food probably conjures the image of Judy Chicago's The Dinner Party. But artists continue to use food and shared meals as a medium for revolution and critical engagement in ways that are normally outside the boundaries of museum curation.

A new exhibit, Feast: Radical Hospitality, opening tonight at University of Chicago's Smart Museum, is a unique survey of more than 30 artists who use the idea of a meal as a vehicle for art, aesthetic expression, and change. From performance art to political food trucks, the exhibit "examines the history of the artist-orchestrated meal, assessing its roots in early-twentieth century European avant-garde art, its development over the past decades within Western art, and its current global ubiquity."

Included in the exhibit are numerous salons, events, and of course, meals, including an afternoon of beer drinking, symposiums, and childrens' programming. For more details, see the exhibit's website, or attend the free opening reception tonight at 7:30.

--Kate Bernot

Three Floyds Releases Details of Dark Lord Day 2012

There are both surprises and yawns in the blog update from Three Floyds that outlines the details of the annual Ren-Faire-come-beer-geek-meetup called Dark Lord Day. First, the unsurprising news: The festival will be held this year on April 28, which is no shocker, considering it's historically taken place on the last Saturday in April.

Now for the news that's stirring up the comments section: According to the post, "Coolers, furniture, tents, grills etc… will not be permitted.  If you want to bring a couple beers to trade or sample, that’s great within reason." As an attendee last year, I can say that I observed not only "coolers, furniture, and grills," but some complex camp set-ups that were nearly feats of engineering. People had traveled thousands of miles and waited for hours to attend DLD, and damn if they weren't going to get comfy on the brewery lawn.

Salmon Burgers with Hoisin Barbeque Sauce

Homemade burgers are a great way to make a little food go a long way. Even the most expensive ingredients can be stretched in a burger. Case in point is the salmon burger. I'm not talking about canned salmon. I mean fresh, Atlantic salmon. A pound of salmon is usually a serving for two people, but in this burger recipe it feeds four. 

Even if you don't make these burgers, this barbeque hoisin sauce is one to add to your recipe book. It's sweet, strongly flavorful and just amazingly good. It really thickens upon standing, but you can still use the leftovers for a stir fry or as a dip for some Asian-inspired meatballs. 

A Mile In Their Clogs: Chefs' Favorite Footwear (Part Three)

You may think you have it bad when you come home from a day at the office and sink into your recliner, rubbing your tired feet. Chefs, who can spend 12-14 hours a day standing in a hot, cramped kitchen, understand foot fatigue better than anyone, and therefore swear unshakable loyalty to their preferred brand of footwear. In this series, we've checked in with six chefs so far, who recommend shoes from Birkenstocks to Mario Batali crocs. This week, we have favorites from a few more chefs, including a surprising pick form a former figure skater.

StreetWise Vendors to Hit Food Deserts with New EatWise Carts

"Streetwise today?" If you've lived in Chicago longer than a week, you're familiar with Streetwise, a weekly magazine distributed, and sometimes written, by individuals struggling with homelessness. It's a solid piece of a journalism, and it aims to provide employment and improve the quality of life of those who sell it. Recognizing that selling newspapers doesn't provide much chance for upward mobility, StreetWise has partnered with a for-profit social enterprise called Neighbor Capital to launch EatWise, a fleet of produce carts that will roll out across the city early this spring.

Dose Returns for First 2012 Market

Hopefully, Dose Market's absence from the River East Art Center in January didn't make you forget this high-end monthly bazaar. This Sunday from 10 A.M. to 4 P.M., the market is back, featuring an array of local food vendors, as well as housewares, jewelery and clothing. But back to that food part... This month, Mark and Liz Mendez of the new critically-acclaimed Vera will partner with Chicago-based importer JDY Gourmet to sell some of the Spanish products that they use at the restaurant direct to shoppers. That includes real, sliced-to-order Iberico ham, seafood salad, piquillo peppers, and saffron.

To wash down those ham slices, shoppers can pick up a cocktail from Pickled, a pop-up shop from The Bedford's chef Mark Steuer and Clint Rogers, bartender/mixologist for The Gage and Henri. The Pickled team will sell the Colonel Kurtz cocktail, a morning-appropriate drink made with gin, lemon, pickled ginger syrup, lemongrass-pickled chilies and soda. Of course, non-alcoholic preserves like turnips and pickles will also be on hand. Rounding out the food choices are baked goods from Celestial Kitchens, plus hot pastas and meals from Ripasso. If that hasn't whetted your appetite enough, check out the beautiful video below:

Dose Talk from Dose Market on Vimeo.

--Kate Bernot

Bitter and Bubbly - Valentine's Day Cocktail Recipe

Here's a quick cocktail recipe from VOGA, a sparkling pinot grigio. If you're a fan of St. Germain, you already get the potential cocktail value that white wine can bring. We like the pinot grigio varietal in this case.

While chardonnay-driven sparklers can be a bit sweet and Prosseco might have some pinot grigio in it, the crispness in this case is waiting on the addition of the other ingredients.

4 Things to Try at Tavernita

Ryan Poli's Tavernita opened just a few weeks ago to patrons hoping for the chic style of Mercadito, a bar dressed to impress and the flavors of Spain. Needless to say, guests haven't been disappointed.

The ambiance is sophisticated and trendy, and the food matches perfectly. The bigger problem is what to order. From crudos, to small plates and entree sized meals, there is almost as much to offer on the food menu as the drink menu. Here are four dishes worth the buzz. 

Chicago Restaurant Week Interactive Map

View Google Places Chicago Restaurant Week Map: February 17-26, 2012 in a larger map

Thanks to Google Chicago for making a custom map for Chicago Restaurant Week, so you can easily find the 235+ restaurants that are participating. Don't forget to enter Google Chicago's Second Helping of Chicago Restaurant Week contest in which three lucky reviews will each win a $200 gift card to the participating restaurant of their choice, plus ride service from Uber. Just rate and review your favorite restaurants in Chicago before 2/29, and enter here.

Next's El Bulli Video... Quite a Tease.

Learn to "Pickle That" at Logan Square Kitchen

Admit it: While you laughed at the Porlandia "We Can Pickle That!" sketch, you sort of love the recent attention that preserving has garnered lately. And who wouldn't? When the Chicago winter feels bleak, a bright pop of canned or pickled fruits and vegetables can add a wollop of summertime color and flavor to a dish. But these techniques are not fool-proof; at their worst, improperly preserved or contaminated foods can cause serious illness, which is why it's important to learn how to can and preserve the right way.

To that end, Logan Square Kitchen will host a Slow Food Citrus Canning workshop on Tuesday, March 6 from 6 to 9 PM. Led by Scratch Homemade's Lis David and Zvi Bar-Chaim, the evening will provide you the skills to preserve lemons and other citrus fruits, as well as a foundation for canning other foods. The lemons are purchased through Dill Pickle Co-Op and will be used to make a lemon ginger marmalade that participants can take home. Spaces can be reserved for $45 through Brown Paper Tickets.

--Kate Bernot

The Urban Canopy

Speaking to Alex Poltorak about his company, The Urban Canopy, is a challenge. It's certainly not conventional. In many ways a product that allows people to grow produce anywhere is nothing new. Being an engineer, you can see that the Urban Canopy goes well beyond what you might expect. It's modular. It takes advantage of plants in each stage of their development. It's designed to grow up and out. It's very smart. It's also easy to explain until you start to think about the Urban Canopy vision.

Alex breaks out a network of eaters, growers and composters and challenges us to redefine the city as an agriculture-ready space. We get sun. We get rain. We consume. We produce useful waste. Can we coordinate everything so that we can feed off of each other? His first step is developing a system for wheat grass. Growing it and getting it to the right juice bars. Using their compost to grow more. It's pretty simple. He's an idea guy and he has a good idea. It's facebook for food. Your roof is a field that Alex will farm He might even pay you to use it. Check out the Kickstarter. He's got 10 days to go.

How to Make Polenta

Polenta is one of those dishes that is fancy, sophisticated and also extremely easy and cheap to make. There aren't many meals that fit into this category. You'll find polenta on the menu at fancy Italian restaurants, but why? Well, it's delicious, especially when it's made with plenty of cream and cheese. But you can make a lighter version at home that will cost you far less. Plus, a little bit goes a long way with this dish.

Serve your polenta as a main dish or as a side to grilled steak or chicken marsala. I topped mine with roasted acorn squash. Some balsamic roasted mushrooms or peppers would also make a great addition to the dish. Here are the basics. 

White Wine Tasting at Oceanique

Last week the editor-in-chief of Chicago Foodies and I met Philip André, the wine director of Oceanique, an intimate French-American seafood restaurant situated in the city center of Evanston that has been in business since 1989.

Philip was kind enough to show us a few wines on his day off, and most of them were from Alsace.   While I've shifted my tastes in red wine over the years, for whites it was love at first sip for me when it came to Alsace, and I haven't looked back.  In fact I may even take top Alsatian grand crus over first-growth Bordeaux, but I'd have to think about it first.

A Mile in their Clogs: Chefs' Favorite Footwear (Part Two)

You may think you have it bad when you come home from a day at the office and sink into your recliner, rubbing your tired feet. Chefs, who can spend 12-14 hours a day standing in a hot, cramped kitchen, understand foot fatigue better than anyone, and therefore swear unshakable loyalty to their preferred brand of footwear. We already checked in with chefs from Acre, Three Aces, and C-House to get their recommendations for unbeatably comfortable shoes, and this week, chefs from The Butcher & Larder, Edzo's, and forthcoming Trencherman share their picks.

Double IPA's For Single People at Jerry's Sandwiches

Think your are going to spend the night of Valentine's Day sad and alone, or at one of those "I'm not bitter. No really" Screw Cupid bar events drinking $2 jello shots?   Well, we're not having it.  Those are for losers.  The winners will be out drinking double IPA's at Jerry's Sandwiches in Wicker Park which is featuring Double IPA's For Single People night.  Jerry's is spreading the love with elite double IPA's destined to set your forsaken heart aflutter. 

Perhaps the Best Valentine's Day Table Still Available

Valentine's Day is 11 days away, but tell your significant other that you still don't have a reservation, and you're likely to met with, oh, a touch of hostility. Lucky for you, Mr. or Ms. Procrastinator, an email just hit our inboxes that could get you out of this jam. Now, we're not normally in the habit of publishing every press release that we receive—believe us, they're not pretty—but every now and then we receive on that's worth sharing.

Case in point: Yusho, the newly-opened and well-received yakitori from former Charlie Trotter's veteran Matthias Merges, just released its Valentine's Day menu. The six-course menu won't break the bank, either; at $50, it's less than what many other restaurants are charging for the holiday. The dinner includes the obligatory oysters (grilled, and with caviar, mind you) as well as short ribs, eel terrine, and salmon roulade.

Judging by the crowds waiting for a table, even on the weekdays, these spots will go fast. To make a reservation, visit Yusho's website or call (773) 904-8558.

--Kate Bernot