JBF and Vermilion Scholarship Dinner Coming to Chicago
"Our friends and partners at the Chicago location of Vermilion and the Bon Appétit presents Chicago Gourmet festival are hosting a dinner that supports one of our most important financial awards: the James Beard Foundation Vermilion Women in Culinary Leadership Scholarship. Open to the public, the September 25 event is tapping female chefs from the Chicago area—Carrie Nahabedian, Ina Pinkney, JBF Award winner Mindy Segal, and Vermilion's own Rohini Dey, specifically—to prepare a not-to-be-missed multi-course dinner paired with fine wines and cocktails, courtesy of master mixologists Debbi Peek and Bridget Albert and sommelier Wanda Cole.
Michelin-starred Latvian chef Svetlana Rišcova will also be in attendance", and cooking with Chef Carrie Nahabedian.
Tickets can be purchased by calling 312.527.4060.
Posted 09/03/13 - Share this entry
Big Jones hosts Lolis Eric Elie for Treme dinner
We are thrilled to host author Lolis Eric Elie for a special cookbook dinner in honor of his newly released Treme: Recipes and Stories from the Heart of New Orleans on Monday, September 30.
Television aficionados will know Mr. Elie for his role as story editor and contributing writer to the hit HBO series "Treme." Southern food aficionados, on the other hand, are just as likely to know him for his writings in Gourmet Magazine, Food Arts, the New Orleans Times Picayune, and as author of one of the last decade's best books on barbecue, Smokestack Lightning, and editor of Cornbread Nation 2: The United States of Barbecue.
Treme: Stories and Recipes from the Heart of New Orleans is pretty dazzling, with recipes coming from characters, story lines, actors, and actual real-life chefs who appeared on or contributed to the hit HBO series, such as Susan Spicer, Poppy Tooker, Frank Brigsten, and others, even the non-New Orleanian Eric Ripert.
My favorite recipes in the book are reflected from the neighborhood Treme and its characters and stories, with its historic African American population putting an elegant stamp on the Big Easy's creole cookery with its own unique influence as one of the premiere wellsprings of African American culture nationwide, especially in the South.
It was a challenge to limit the dinner to a reasonable number of recipes since there are so many brilliant offerings in the book, but we've come up with a menu that will make for a very special evening. Mr. Elie will hold court, there will be stories of life in New Orleans and the people that make it such a magical city, cocktails from the book will abound while sounds from the Treme Brass Band set the vibe, and a delicious dinner will be enjoyed. Dinner service will be plated. Books will be for sale and Mr. Elie will be signing. Please join us for an evening of magic, Treme-style.
Call 773-275-5725 for reservations
Monday, September 30, 2013
Cocktail Reception 6:30
Ramos Gin Fizz
Congo Square Cooler
Bourbon House Trio of Oyster Shooters:
Citrus Salad Granite
Cucumber & Seaweed Salad
Champagne and Caviar
Ruth’s Garlicky White Shrimp Remoulde
Grandmother Besh’s Braised Rabbit with Cavatelli
Smothered Turnip Soup with Lambreaux’s Cornbread
Bacon-wrapped pork loin with smothered greens, butternut squash, and cane syrup jus
Sides for the table:
Dutch Morial’s Oyster Dressing
Kermit Ruffin’s Butterbeans
Chunky Peanut Butter and Chocolaty Banana Cake
Sixty dollars per person includes tax and gratuity
Reservations can be made by calling 773-275-5725
Posted 09/03/13 - Share this entry
Saturday Cooking Classes
This fall and winter NAHA and Brindille Chef and owner, Carrie Nahabedian will be offering cooking classes at Brindille!
Topics will be custom and will focus on how to throw a great dinner party, including instructions on cocktails by Bar Director Steve Carrow and wine selections by Wine Director Rachael Lowe. Pastry Chef Craig Harzewski will also teach a class on how to make his extraordinary desserts at home. The classes will start at 9:00 am at Brindille and will finish with a light lunch at 12:00 pm, and will be limited to eight people. Approximate cost is $125 per person per class, based on the subject.
These classes are based on requests by our guests and due to demand we have decided to offer them. We are still in the planning stages, but we finalize ideas very rapidly! The first date to be announced soon.
Please contact 312.321.6242 or email firstname.lastname@example.org for more information
Follow us on Facebook and Twitter for updates and specifics!
Twitter: @NAHAChicago or @Brindille_Chgo
Posted 08/29/13 - Share this entry
Bears Burger Tailgate!
Grange Hall Burger Bar is currently offering packages for your tailgating needs! These customizable food packages include homemade sides like Potatoe Salad, Baked Beans, Cole Slaw, Mac and Cheese, and much more. We'll provide buns, cheese, all the fixins and uncooked 100% grass-fed beef so you can make the perfect burgers at your tailgate! Spoons, tongs, eating utensils, napkins and plates are all included. Basically, we'll do all the hard work, you just have to cook the burgers! Contact Melissa, email@example.com or call her at (312) 455-9100 for more information.
Every Bears Home Game
Posted 08/28/13 - Share this entry
Pear Brandy Time!
We're happy to announce that our pear brandy bottles arrived today, straight from Iowa's Templeton distillery.
Three years running, the process is quite lengthy but results in something we think is absolutely stellar. First, Templeton sends bottles to Michigan's Seedling Orchard, who carefully attaches them to budding pears and when they're the right stage, cuts them and sends the bottles with the pears grown inside, to us. From there, we prepare the bottles and then send them onto Chicago's Koval distilery and let them work their magic. The final form will debut right around Christmas. Some is used for baking, some for cocktails, and some to sip. We'll announce again when it's ready to try.
Posted 08/27/13 - Share this entry
Osteria Via Stato Celebrates Rosh Hashanah
Celebrate the Jewish New Year Wednesday, September 4 through Thursday, September 5, by allowing Osteria Via Stato to do the cooking for this most important holiday. Join us after Temple with the entire family for this multi-course meal, including antipasti, entrée, sides and dessert. Cost is $39.95 per person plus tax and gratuity. For more information or reservations, call 312-642-8450 or visit www.osteriaviastato.com.
At the Table
Sliced Challah Bread
Suzy Friedman’s Vegetarian Chopped Liver
Chopped Liver with Bibb Lettuce, Onions, House Marinated Olives
Homemade Gefiltefish with Red Beet Horseradish
Matzo Ball Soup
Entrées (select one)
Slow Braised Beef Short Rib with Red Wine Sauce
All-Natural Roasted Chicken with Local Peppers and Onions
Fennel Crusted Flounder with Braised Lentils
Dessert (select one)
Double Chocolate Tart with Whipped cream
Housemade Apple Crostada with Caramel Sauce
Posted 08/21/13 - Share this entry
White Horse Farm Blueberries
The White Horse Farm is currently featuring the in-season blueberries. The farm is owned and operated by Angela Lee, female restaurateur whom owns and operates Grange Hall Burger Bar, de cero.HELLO TACOS, and sushiDOKKU on Randolph Street's restaurant row.
Lee grows and harvests over 300 pounds of blueberries each year which are both sold and used in Michigan and Chicago Restaurants. The blueberry farm is located in Coloma Michigan and is 100% pesticide and herbicide free. These blue gems are a late berry variety known for their firm texture and tart flavor.
Our homegrown blueberries are used in our house made blueberries pies at Grange Hall Burger Bar, fresh blueberry mojitos at de cero, and the sakejito and blueberry boshi served over a hirame sushi nigiri at Lee's latest sushi restaurant, sushiDOKKU at 823 W Randolph St
Many are fresh frozen for winter time use in our blueberry pancakes at our FARMER'S BREAKFAST at Grange Hall. Freezing the berries while they are in peak season ensures our guests eat only the freshest of ingredients in the winter months.
Posted 08/20/13 - Share this entry
Chicago Gourmet 2013 Dine Around
Hearty restaurant is pleased once again to be a part of Chicago Gourmet Wine & Spirits dinner 2013. For "Dine Around" event, we'll be showcasing some of the best of our summer menu in a tailored 3 course prixe fix menu!
We're starting off with our Watermelon Salad with feta, fresh mint, charred yellow tomato & extra virgin olive oil and serving Toad Hollow Rose to start you off right. Moving into dinner, we showcase our devilshly good Cilantro Garlic Baby Back Ribs with Napa Slaw, sea salt grilled fingerling potatoes and a honey corn muffin. We've decided to do a vodka based Texas Sangria to compliment this. Finishing off on a sweet note, we have a decadent chocolate pot du creme and pair it with one of our favorite Pinot Noir by Laetitia Vineyards.
The cost is $33 per person, and is sure to be a blast! Make your reservations early!
Posted 08/15/13 - Share this entry
Strike a Pose, The September Issue Brunch at Nellcôte
Sunday, August 25, 2013, starting at 11am.
The month of September marks more than just the impending autumn, it also signifies the start of another season: FASHION. Ushering in all things fashion with a vengeance, the September issue (you know which one) is universally revered as the fashion authority on upcoming styles and trends. As ornate and glamorous as the iconic magazine itself, Nellcôte provides the ideal backdrop to peruse the glossy pages of your own complimentary copy, indulge in equally lavish food, drink and brunch selections, and view the deliciously dramatic behind-the-scenes documentary “The September Issue.” While you nosh, you’ll have the chance to showcase your inner fashionista with the help of leading street style photographer Emma Arnold of ‘Très Awesome’ fame.
For more information, www.nellcoterestaurant.com
Posted 08/15/13 - Share this entry
French Wine Week
From September 23-30, Sofitel Chicago Water Tower will embrace its art de vivre with French Wine Week. The week-long initiative stems from the new Sofitel Wine Program that promotes Coup de Coeur (favorite) wines selected by French wine authorities Bettane & Desseauve, implemented in 25 Sofitel hotels around the world. The following promotions are sure to please any palate:
Les Amis du Chef
In honor of this exciting initiative, Café des Architectes will continue its Les Amis du Chef dining series on Thursday, September 26. Chef Greg Biggers and Pastry Chef Leigh Omilinsky will welcome Wine Specialist Steve Tauschman of Southern Wine & Spirits who will join them in presenting a multi-course dinner where French wines lead the way. This spirited, communal dinner features five courses and includes storytelling with guest interaction encouraged. The evening begins with a reception at 6:30 p.m. and then guests are seated for dinner amongst two communal tables at 7 p.m. Tickets are $150 all inclusive. To purchase tickets, please click here.
French Wine Week Degustation
From September 23-30, Café des Architectes will offer its five ($75) and ten-course ($110) dinner degustation menus specially paired with Coup de Coeur wines (wine pairings are an additional $40 and $55 respectively). Diners will be greeted with a list of wines for each course, while the food pairings will be a surprise! Reservations are recommended.
Coup de Coeur Tasting at Le Bar
On Tuesday, September 24, Le Bar will welcome Wine Specialist Steve Tauschman from Southern Wine & Spirits who will be on hand from 5-8 p.m. to engage guests as they experience Coup de Coeur wines from Bettane & Desseauve. This special promotion will be available all evening and features three selected mini wine flights along with expertly paired cheeses. This provides guests with the opportunity to sample up to nine wines with paired cheeses for a special price of $35 (excludes tax and gratuity).
Coup de Coeur Wine Specials
Le Bar and Café des Architectes will feature Coup de Coeur wines by the glass and in flights throughout the week.
For more information, please visit www.cafedesarchitectes.com. For reservations at Café des Architectes, please call (312) 324-4063. All events are 21 and over.
Posted 08/15/13 - Share this entry