Friday, October 5, 2012

Kaiseki Sundays at Takashi

Filed Under: Blog , news

Art meets tradition at Takashi (photo: Takashi Chicago)

 

You may have had a chef’s tasting before, but they do things a little different in Japan, as Dave Beran and the crew have been showing fans recently at Next: Kyoto. Kaiseki dinners are multiple courses of thoughtfully prepared creations, and this fall – perhaps due to the heightened profile for all things Japanese - Takashi is going to show diners what they’re all about. Beginning this Sunday, the Michelin-starred chef takes away the ramen bowls, and adds some refinement to Sundays with a new series of Japanese kaiseki dinners.

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Friday, October 5, 2012

Chicago’s Chef Ball Dishes up a Good Cause

Filed Under: Blog , news

 

No plans next Friday night? Join fellow foodies and philanthropists for the annual Meals on Wheels Celebrity Chef Ball. Not only will you be supporting the philanthropic efforts of the Meals on Wheels program – which helps feed thousands of Chicago’s homebound and elderly – you’ll also get to attend one of the biggest chef events of the season.

 

Guests have the option of two exciting seatings: the VIP Chef’s Table and Chef’s Tasting Party.

 

Pretty much every chef, baker and mixologist of note will be on hand. Diners will sample dishes from the likes of Sixteen’s Patrick Fahey, Publican’s Brian Huston, and Blackbird’s David Posey, to name a few.

 

The VIP Chef’s Table event begins at 6 p.m. An exclusive reception followed by an interactive dinner at the table will offer up wine with cocktail pairings over multiple courses. A live auction will also provide entertainment along with the meal.

 

At 8:30 p.m., the Chef’s Tasting Party will start with numerous chef tastings on offer. Wine, cocktails and beer will also be served to complement the experience. Live music and a photo booth round out a memorable night.

 

VIP Chef’s Table tickets are $350 and Chef’s Tasting Party tickets are $150.

 

Friday, October 5, 2012

A Sweet Southeast Asian French Toast (or Omelet?)

Filed Under: Blog , Hapless Intern

Almond brioche French Toast from Nassim Hill Bistro

By Rachel Tan
Hapless Intern

 

Singapore’s Nassim Hill Bistro may be the peddler of a new brunch sensation: the Almond Brioche French Toast. The genius of its construction lies not in its ingredients, but in their proportion.

 

One can hardly get a glimpse of the bread at first glance. The almond brioche is less dense than the usual American thick-cut loaf. Its soft, porous, buttery quality is overwhelmed by the weight of the thick egg batter that covers it. However, the bread still retains enough shape and doughy texture thanks to the harder crust. It provides ample contrast to the smoothness of the egg.

 

The brioche’s sweetness from crystallized sugar and butter combined with a whisper of nutty flavor peeks through yolk-laden notes of the outer layer. Texturally, both components are similar yet different enough to give a comfort food feel. The airiness of the bread manages to serve as counterweight to the richness of the yolks.

 

Pouring maple syrup over the egg and bread seems one step too far. But syrup adds to the enjoyment of the dish. This is most likely due to the amount of eggs present. They add a more savory element to the dish. It becomes an omelet dessert instead of a sweet bread. Best of all, this dish can be created at home.

 

Brioche French toasts have a global presence. I have savored manifestations of brioche in sweet and savory forms on breakfast menus- though not like this. I hope to see this in American diners very soon.

 

If you know of one in Chicago, please let me know!

Thursday, October 4, 2012

Lowcountry Comes to Wicker Park

Filed Under: Blog , news

Picnic board at The Carriage House

 

Mark Steuer didn’t look like he was too nervous last night. Settling into expediting at his new restaurant, The Carriage House, in Wicker Park, the South Carolina native wasn’t phased that the likes of Chicago Magazine’s Penny Pollack or “Check, Please”‘s Alpana Singh were both dining at the same time (separate tables). He seemed pleased as punch serving up the food from his childhood memories, like a picnic board (pictured, above) that hit all the right notes. Read More

Tuesday, October 2, 2012

Banana Bread French Toast from Dixie Kitchen

 

I’m still lamenting the loss of the Dixie Kitchen & Bait Shop in Hyde Park, but the other location – in Evanston – is still humming along. Incidentally, they also have a second location in South Suburban Lansing. The restaurant serves three meals a day, but on weekends, they offer a few extra items, such as banana bread French toast. ‚ Jammed with an intense banana flavor, and capped by a snowy mountain of freshly-whipped cream and a handful of caramelized bananas, this weekend treat could be a delicious habit.

Tuesday, October 2, 2012

Men’s Book Chicago, Top 10 Pizzas

Filed Under: About , Print

click on the story to read more about 10 of my favorite pizzas in Chicago