Apparently, the folks at Cleveland’s Great Lakes Brewery are big Survivor fans, or maybe just miss Rocky III. In either case, their “Rye of the Tiger” celebrates their 25th anniversary, and this IPA features rye, which the Hopleaf’s Michael Roper says is great for beefy, meaty, ham-centric dishes. Cheers to that!
Ever since my first trip to New Orleans, I’ve been in love with po’boys. One of the reasons is due to the magical, only-in-New Orleans bread (usually from Leidenheimer). Choices typically range from roast beef to fried shrimp or oysters. On a parallel track, regular readers here know I have a thing for all things Korean – especially fiery, funky kimchi. So when Giuseppe Tentori put a fried oyster po’boy slider with kimchi on his menu at GT Fish & Oyster, I was more than curious. I think calling it a po’boy is a stretch, mainly since the bread is more Hawaiian than French loaf, but this great little slider ($4) is one you really should try, even if you’re just planning on sitting at the bar to sip and slurp.
Every year, during the National Restaurant Show, seats are tough to nab in Chicago – at least downtown, where most of the visitors stay. Forget about holding a private event – most private dining rooms are booked by publicists, restaurateurs and manufacturers, hosting their clients and VIPs over the weekend. On Saturday, I got to attend an all-Iberico ham dinner at Mercat a la planxa, hosted by Jose “Iron Chef” Garces and Paul “Outstanding Chef in the U.S.”* Kahan. Read More
This week, The Hopleaf’s Michael Roper is taking a closer look at a couple of Belgian saison beers, one from the U.S. (Great Divide Brewery) and the other from St. Feuillian, the fantastic Belgian producer. They are both perfect for the spring, but since one of them comes in cans, it’s an even option for all of those “no glass container” events you’ll be having this season. Cheers.
You could do just fine with a visit to Sauce & Bread Kitchen in Edgewater, and stick to the sandwiches. Or, if you were in a hurry, grab some of the hot sauces, maybe a bottle of chow chow (relish) and a loaf or two of the homemade bread. But you would certainly kick yourself if, after seeing this video, if you neglected to pick up at least one oat cream cookie sandwich. I’m not a huge oatmeal guy, but these little caramel buttercream beauties won me over instantly, thanks to the crisp/soft contrast. How crisp? Listen to the very end of this video, and you’ll see what I mean.
Thanks to Todd Rosenberg for the fine videography (follow him @toddrphoto)
Steve talked with Stephanie Izard, from Girl & the Goat, winner of the Best Chef: Great Lakes region.