Chicago Foodies

2005 Domaine Zind Humbrecht Gewurztraminer Herrenweg de Turckheim

Can you remember the name of this wine?  Branding generally is not common with French and German wines in particular, which is not entirely a bad thing.  The modern wine world is full of gimmicks and ways to try to get you to remember their brand.  On the flip side, try to remember this one when you are in the aisle of your wine shop.  Zind Humbrect, like a lot of Alsatian producers, tends to produce a variety of styles under nearly identical labels or "cuvees".  One of them was a real charmer: in their 2005 Herrenweg de Turckheim we tasted rose petals, peaches, and green apples as well as a concentrated stony, gravelly quality.

2005 Domaine Zind Humbrecht Gewurztraminer Herrenweg de Turckheim
Binny's Beverage Depot stores

Kashi GoLean Crunch

Between Ethiopian food, Indian food and raw fish I've been accused of eating everything. So it wouldn't stand to wonder why I like Kashi cereal. Considering all the fat, cholesterol and calories in some of these write-ups it might be the change of pace, it might be the change of flavor or it might be me rationalizing the health aspect of this cereal. Never-the-less I do enjoy the fiber twig.

Wine Enthusiast Tasting at the Field Museum

Events like this are always awesome. Check out the list of invited wine and spirits providers.
Wine Enthusiast is hosting Toast of the Town at the Field Museum. Their Atlanta and San Fransisco events have sold out so act fast.  Over 500 wines and food from dozens of restaurants for $95 is a steal.  There is an auction to benefit America's Second Harvest food bank but I'm not sure if the tickets are to benefit the charity.

Thursday • May 1, 2008
VIP Tasting* 6pm $185
Grand Tasting 7-10pm $95
The Field Museum
1400 S. Lake Shore Drive
Chicago, IL 60605
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Gastrique is SO Fancy

It's one of those things that are snotty to no end. It's a basic sugar sauce made with reduced vinegar and pick your sweet-poison. This time I used apple cider vinegar and peach preserves, some pepper and had me some awesome duck breast and flame broiled pineapple. Starting with a quick shallot saute would add lots of savory depth to this. A dribble of tondo, reduced balsamic cream, went nicely (I think I'll be putting that on my lactose free Breyer's tonight).

The gist is you can use any combo of vinegars and jellies. You can even reduce down fresh fruit if you're ambitious.  I tried a peach and modena balsamic but it was too much. If you don't reduce it for a bit it is very pungent. Experiment with the proportions. I use a bit less that 1/3rd parts vinegar. It's to taste for me. You can even use it as a glaze for a quick finish to an ordinary piece of chicken.

Bottom line, the good or bad thing is that you can call it a gastrique... or just call it a sauce.

Dismembering Duck

This is about the third time I've taken apart a duck and this time it was three ducks.  I have to say that any time I'm do something like this I have my copy of the New Professional Chef out (fifth edition) on the counter as I work.

Frozen ducks are real goldmines. The gold being the rendered fat. Considering I'm preparing for Passover this weekend it will go to good use. I'm using the fat primarily to confit the legs and wings. The breasts are to be part of a small course about 1/3rd of breast served on top of a date and cashew pate with a candied fruit and nut topping... haven't figured it out yet.

The Dunkin Donuts Coupon Experience

I confess that I eat at the Drive-Thru. I've actually seen studies that show something like  90% of the people out there eat in their cars. Now I can hope that it's granola and bananas and thermoses of soup but somehow I know that it boils down to the drive-thru and if you talk to these people I would suspect that the holy grail of drive-thru is breakfast. McDonald's has been playing with the all-day breakfast option. Lunch-Time Breakfast Burrito! We'll be getting fatter as a nation.

West Egg

I had discovered West Egg over St. Patrick’s Day when downtown revealed too many bars and not enough restaurants.  It was packed with patrons spilling over in the “waiting room” at the adjacent building. We were seated quite efficiently and proceeded to eagerly pore over the menu.

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Veggie Bite: Fast Food Vegan

Sometimes restaurants take a while to open. Blame it on the city, blame it on folks when reserves run dry. Hell, I don't know who to blame it on, but I do know a sign in the window promising food doesn't equal a restaurant open for you and me. It's been slow moving for fast food at Veggie Bite, the neon affair on the corner of Milwaukee and Paulina. Lots of signs, no food. This week you can go bite the veggie, they're finally open.

The concept: fast food for vegans. Chili dogs, Philly cheese steak, gyros, cheese burgers, buffalo wings--you name it, they've substituted it.

Sabai Dee: Chicago's Laotian Restaurant

As far as I know the only Laotian restaurant in Chicago is the recently opened Sabai-Dee on Broadway. I enjoy Thai food a bit more than Vietnamese and find Laotian food to be a good mix of the two for my tastes. It seems a bit more Thai-leaning and the fish sauces are pretty light. the upside is that they still integrate tons of fresh herbs and use rice in terrific ways.

Schlitz: The Beer that Made Milwaukee Famous

It's back..yaaay!  Starting Monday Schlitz has it's long-lost gusto back.   I'm a tweenie of Schlitz drinkers:  old enough to remember the last years of Schlitz's heyday, but too young to actually drink the real stuff.   When I was young I remember Schlitz was well-promoted:  there was the motorized Schlitz can in the local parade, and bars advertised Schlitz heavily just as they did Pabst, Blatz, and Old Style.   Then in 1969  Miller was bought out by Philip Morris, who expanded the business aggressively.  Anheuser-Busch used aggressive marketing to build a base in Wisconsin.