Chicago Foodies

You Want to be on Hell's Kitchen!

Why wouldn't you want to get cursed at and deal with sweaty contestants... all while overcooking wellingtons. DONKEY!

Maybe Wednesday is your lucky day... The Illinois Institute of Art Culinary Arts on Wabash will be where you queue. Remember they do take personality into account.

The Illinois Institute of Art – Chicago
Culinary Arts Campus
180 N Wabash Ave
Chicago, IL
Date: August 29, 2007
Time: 10:00 a.m. – 6:00 p.m

Chicago Foodies Video Podcast: Ted Allen

Welcome to our first installment of the Chicago Foodies video podcasts. Most people don't realize that Ted Allen from Queer Eye, Food Network, etc. got his start in Chicago. He was kind enough to share his first journalism experiences at the Lerner newspapers and Chicago Magazine.

Ted clarified that not only did he vote for Graham Bowles over Bobby Flay on Iron Chef America but the other judges were "incorrect" in their assessments. He also seemed to suggest that Dale Levitsky has quite a shot at winning Top Chef. He certainly didn't come out and say that "Dale Levitsky wins Top Chef" but, well, you watch it and see.

Oktoberfest Warm-Up: Sort Of...

And I mean sort of because the closest thing to a German beer that I've had has been a Grolsch and to be honest didn't like it very much. I was given a New Glarus variety sixer and lo' I started out on an unintentional beer kick. This really means that giving up soda for my new fangled diet has been shot to hell. The New Glarus rocked. I'm on to my Shiner Bock sixer and liking that as well. God bless the Devon Market, while they've ditched the Pulque they still have some interesting choices... one of the least interesting being the Shiner.

Custom House

I’m always confused as to why Chicago’s theater district has a booming theater scene and a not so booming food scene to go with it.  It has never been harder to find a good restaurant in Chicago in that particular area that isn’t a fast food chain.  There are certainly the old stand-bys like the Walnut room, which for the price offers pretty decent white tablecloth fare – often highlighting signature dishes from TV celebrity chefs like Rick Bayless and Ming Tsai. 

However, this particular theater night I was in the mood for something different and since my show was playing at the Auditorium on Congress I decided to try Custom House, which was a visit that had been long overdue.  I was very excited by their pre-theater, 3 courses, price fixed menu, which the hostess reviewed with me over the phone before I made our reservation.  For 46 dollars there were ample options of all courses – appetizer, entrée, side and desert.  All items are also on the menu individually at about 30 dollars per entrée. 

Gourmet Magazine: Chicago Mexicano

The new issue of Gourmet Sept. '07, focused on Latino foods, has a great article on Chicago's Mexican restaurants. It's so on the money it really reinforces why GQ called Chicago the best restaurant city in the world – even though they did so for entirely other reasons. It's on the newsstands now. Check it out.

They begin with Bayless and they get to Pilsen mentioning the fresh tortillas and handmade molés that simply are awesome. There's also a great picture of Clementina Flores at Sol de Mexico stirring a pot of molé.

mmmm.

Argo Tea: Chocolate Mint

As a rule I try to avoid chain restaurants, except for the occasional Happy Meal fix which I feel guilty about immediately afterwards.  However, I’ve found a chain, Argo Tea, which I’ve been singing its praises and promoting relentlessly to my co-workers.  Not being a big coffee drinker I normally do not have a big interest in those types of places but found that Argo is just the place for us folks who love coffee type drinks but do not love coffee. 

The Chemistry of Cooking (and Cleaning)

1910 finds the 4th edition of The Chemistry of Cooking and Cleaning: A Manual for Housekeepers.

Now I don't know how science-savvy housekeepers were back in 1910 but I had a tough time understanding why there were formulas and other disconnects used to elaborate on cooking and cleaning.

Maybe we are a slow generation but this is some serious stuff. If you think the combo of science and food is a new trend read this...

This file is one of the many many free public domain scans from google, the entire book in PDF form can be downloaded here:

Download The_Chemistry_of_Cooking_and_Cleaning.

Budweiser and Clamato – Drink of the Week?

You've got to be kidding me! It reminds me of the best line in the John Candy movie, "Who's Harry Crumb" when Candy cavalierly tells a bartender, "I'll have what he's having." and the bartender walks away saying, "One brandy and clamato coming up..." It's a hoot but I digress.

Every summer new flavors come out. Here we've covered Leinie's Summer Shandy and the Bacardi Mojito in the past few weeks. I was itching to do a 40 oz. Faceoff but that's this weekend.

While looking at the varieties of 40's I was struck dumb by this can. It's like Bud's answer to the Chelada Chill from Miller... but it's gross. Actually I shouldn't say that as I didn't even try it.

Editor's Note: I'm not going to.

Ted Allen's Grilled Shrimp with Sesame Dipping Sauce

Ted Allen prepared a couple of dishes from his cookbook at the Mondavi Crush in the City event this past weekend. Here are the recipes reprinted with permission.

Grilled Shrimp with a Sesame Dipping Sauce

Paired with Robert Mondavi Private Selection Sauvignon Blanc

Do not marinate these shrimp for more than 15 or 20 minutes; after that the acid in the citrus marinade will begin to “cook” the shrimp and make them tough.

Serves 4

Table Fifty-Two: A welcome addition to the Gold Coast

My fiancee and I were walking down the street when we noticed that an old neighbor of hers had opened a restaurant on Elm Street, which he told us about a while back.  The restaurant, Table Fifty-Two, is a small, homey restaurant paying homage to the chef's Southern roots.   In a place open just three days, we wanted to beat the potentially-forthcoming hype and the crowds.

To start out, we were pleasantly surprised the restaurant was BYOB (we were told only for a week, though), so I quickly rushed to my fiancee's place and grabbed a bottle of fine.  We were given a gratis treat of yummy goat cheese biscuits to start out.

Ted Allen's Mini Lamb Burgers with Cucumber Yogurt Sauce

Ted Allen prepared a couple of dishes from his cookbook at the Mondavi Crush in the City event this past weekend. Here are the recipes reprinted with permission.

Mini Lamb burgers with Cucumber Yogurt Sauce
Paired with Robert Mondavi Private Selection Vinetta

If you love hamburgers, but feel like you need something just a little different, a little more interesting—if you're in a hamburger rut—here's your answer. The ultimate burger for me is actually a lambburger, made with ground lamb from the leg (call it a lamburghini, if it pleases you).

For those who are not fans of lamb, you can always use beef. The secret to a great burger is to press the patties together gently, without overly compacting the meat, so it retains a tender texture.

Best Lunch/Dinner Deal in Chicago

USA Dine Out is a new dining-charity series. Share Our Strength is again working closely with their partner restaurants in Chicago and arund the counrty to offer great value with their great charity. The list of all their Chicago partner restaurants follow the jump.

For a limited time, some of the finest restaurants in your area are offering a special three-course prix   fixe gourmet menu for just $25 at lunch and $35 at dinner.1     You'll also receive a complimentary bottle of S.Pellegrino® Sparkling Natural Mineral Water or Acqua Panna® Natural Spring Water to enjoy with your meal. And for each S.Pellegrino™ Dine OutSM   meal served during that time, S.Pellegrino™ will donate $1 to Share Our Strength®,2    a national nonprofit organization that is committed to building the first hunger-free generation of children in America.

Bacardi Silver Mojito in a Bottle – Drink of the Week

Chicago is a test market for this new drink. A quick look around and you can find them even though it's easier to find billboards for them.

You'd never guess that Bacardi is attempting to jump on another bandwagon... this time it's the Mojito. A very tasty and potentially very boozy rum cocktail with fresh mashed mint, lime juice and sugar.

The trick to a good Mojito is lots of mint and lime juice. I prefer not to add the lime wedges even as I find that the zest puts me off. I like raw sugar rather than powdered but I also enjoy the granules. That's just me.

Mondavi's Crush in the City - the Gold Coast Art Fair

Robert Mondavi Private Selection's Crush in the City tour is coming to the 50th anniversary of the Gold Coast Art Fair, voted the number one art festival in the United States by Sunshine Artist Magazine.

Ted Allen will be on-hand conducting on-site cooking demonstrations helping visitors sharpen their wine knowledge and entertaining skills. There is the step-by-step “Grape to Glass” guide illustrating how wine is made. See how Robert Mondavi revolutionized the wine landscape and brought worldwide recognition to U.S. winemaking.

Of course there's a wine tasting bar with the Robert Mondavi Private Selection portfolio that will help consumers recognize differences between varietals. Vinetta, a new five-varietal Bordeaux style blend will also be featured.

Gold Coast Art Fair
676 N LaSalle Street,
Chicago, IL
Saturday and Sunday, August 4-5
10 a.m. - 6 p.m.