Valentine's Day Dinner at Telegraph
We're celebrating Valentine's Day with a romantic three-course meal, centered on the savory, exciting flavors of northeast Italy’s unique wines:
Aioli-bruléed diver scallops, black truffle, coriander
Pairing: Abbazia di Novacella, Kerner, Alto Adige
Anise-glazed golden beets, petite carrots, house-made fresh cow’s milk cheese, popped quinoa, green peppercorn, fennel
Pairing: Heinrich Mayr, Schiava, Bozen
Mixed grill of pomegranate-glazed quail, tri-tip steak, polenta, mushroom
Pairing: Elisabetta Foradori, Teroldego, Dolomite Mountains
Desserts will be available a la carte.
$35 per person for dinner; $55 with wine pairings
For reservations, guests can call Telegraph at 773-292-9463
Posted 02/05/13 - Share this entry
The Butcher & Larder and La Sirena Clandestina Team Up To Cook Some Pig
John Manion of La Sirena Clandestina and Rob & Allie Levitt of The Butcher & Larder bought a pig from Bare Knuckle Farm and put together a menu to celebrate it. The dinner will be served family style and promises to be lots of fun. For those who can't make it to dinner by 6, there will be a collaborative late-night menu from 9 until 12. Dinner 6-9pm, $85 (optional drink package $30) Late night menu will be a la carte. Call La Sirena Clandestina for details and reservations 312-226-5300
Posted 01/30/13 - Share this entry
THE "CHICKEN FREEDOM PROJECT" BY SLAGEL FAMILY FARMS
EAT CHILI! FREE CHICKENS! NINE OF CHICAGO'S LEADING CHEFS GATHER FOR CHILI COOK-OFF, SUPPORTING THE "CHICKEN FREEDOM PROJECT" BY SLAGEL FAMILY FARMS
Hosted by Executive Chef Troy Graves of Bucktown's neighborhood eatery, Red Door--Nine of Chicago's most buzz-worthy chefs go head to head at a traditional-style, chili cook-off in support of the "Chicken Freedom Project" by Slagel Family Farms.
WHAT: With a shared passion and a commitment to the most natural choices in quality meats, Troy Graves joins forces with leading Chicago chefs to raise funds for the Chicken Freedom Project. This initiative by Slagel Family Farms, is to purchase and convert an existing 5-acre commercial, caged chicken & egg facility into a cage-free, old-fashioned farm operation near their small family farm in Central Illinois. Preparing a traditional chili comfort dish, each chef will put their own interpretation on this warm winter classic, with 100% of ticket sales going towards the cause.
WHO: Alongside Graves, featured Chili Cook-Off chefs include:
Mark Steuer/Carriage House
Matt Troost /Three Aces
John Manion/La Sirena Clandestina
Rob and Allie Levitt/The Butcher & Larder
Art and Chelsea Jackson/Pleasant House Bakery
Special Guest Judge: Audarshia Townsend, the 312 Dining Diva
WHEN: MONDAY, JANUARY 28th at 6pm
WHERE: Red Door, Bucktown. 2118 North Damon Avenue, 60647
WHY: “Chicago chefs like myself are committed to sourcing the highest quality products available from the best local resources," says Graves. "I've been working closely with Slagel since last year, and they know that the demand for good, natural, locally produced eggs is high and continues to increase. Alongside the other chefs I've invited to join me at this event, I'm in full support of Slagel's mission to buy and convert this factory farm into a sustainable, natural farm, which would greatly increase they ability to get delicious eggs to the Chicago market'.
*Cocktails by, Olmeca Altos
*Tickets are $25 and admission includes one cocktail.
*Tickets available at www.reddoorchilicookoff.eventbrite.com or at the door.
ABOUT RED DOOR: A collaboration by Chef Troy Graves and partners Christopher
Peckat and Fei Tang, Bucktown’s bar and eatery features global comfort food flavors with
equal attention paid to a seasonal, local and organically sourced craft cocktail program by Jay
Schroeder. The neighborhood venue-- with food by Graves, who has 15 years of experience at
the likes of acclaimed Chicago restaurants Meritage Café and Wine Bar, Tallulah, and Eve--
launched in May 2012 with an expansive 2,500 square beer garden plus an indoor space located
at 2118 North Damen Avenue. Follow Red Door on Twitter @drinkreddoor and for more
information visit www.reddoorchicago.com. Phone number 773-697-7221.
Posted 01/19/13 - Share this entry
Telegraph "Cooking with Wine" dinner featuring Emilia Romagna
Telegraph Chef Johnny Anderes and Sommelier Jeremy Quinn are very pleased to invite guests to join us on January 23 as we kick off a new winter menu with a five-course exploration of Emilia-Romagna’s hearty & heartwarming foods, carefully paired with its leading wines.
The “Culinary Capital of Italy”, Emilia-Romagna has long been famous as the seat of the country’s ‘richest and best’ cuisine. From traditional mortadella to artisinal balsamico, from aged ewe & cow’s milk cheeses to long-stewed pork ragus, from cured meats (coppa, culatello, pancetta, etc.) to an infinite variety of pasta (tagliatelle, tortellini, lasagna, etc.), its products inspire us year-round – but especially during the cold winter months.
Wine reception at 6:30pm
Five-course dinner served at 7:30pm
Romagna style flatbread, ciccioli sausage, braised greens, lemon
Rabbit terrine with lavender, salumi coppa, assorted housemade breads, and mustards
Housemade primo sale
Wine pairings: Quarticello ‘Despina’ sparkling Malvasia di Candia (Bianco), Emilia
Vigneto Saetti, Lambrusco Salamino di Santa Croce (Rosso), Emilia
Grilled raddichio, endive, fennel, saba, parma rosa
Wine pairing: Fattoria Moretto, Lambrusco Grasparossa di Castelvetro (Rosso), Emilia
Sole with lardo, anchovy, caper, parsley
Wine pairing: Filippi ‘Turbiana’ Trebbiano (Bianco), Veneto
Romagna style ragu, tagliatelle
Wine pairing: Giovanna Madonia ‘Tenentino’ Sangiovese (Rosso), Emilia
Smoked boar loin, onion consomme
Wine pairing: Quarticello ‘Chiaro’ Lambrusco Salamino (Rose), Emilia
A savory or sweet surprise from our pastry chef Katie Wyer
$75 / person
Call Telegraph at 773.292.9463 to RSVP
(Recommended Reading: The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, by Lynne Rossetto Kasper: http://www.amazon.com/Splendid-Table-Emilia-Romagna-Heartland-Northern/dp/0688089631)
Posted 01/17/13 - Share this entry
Announcing our Mardi Gras Celebration with a week-long Special Menu
We're pleased to announce our plans for Mardi Gras 2013. We are planning a special menu for the final week of the Mardi Gras season culminating on Fat Tuesday. The special menu will run from February 6-12 and is available from 5-9 p.m. daily, 5-11 p.m. on Fat Tuesday.
Especially exciting is the return of one of most popular family meals, A Cajun Country Ramble, ca. 1955. The family-style dinner includes both crawfish and liver boudin balls served with crispy house crackling, Sunday Gumbo with Cajun-style potato salad, a homage to the community gumbo pot which after church on Sunday would inevitably wind up with a little bit of everything in it, andouille and alligator sauce piquant with Delta rice, and Gateaux de Sirop for dessert, the traditional Cajun cane syrup cake which will be served with tac-tac a.k.a. caramel corn, and ice cream. The family meal is available every evening from February 6-12 from 5-10 p.m.
Special items on the savory menu include barbecued shrimp, cooked in the traditional way with U-10 head-on shrimp in a tangy gravy of hot sauce, house-made worcestershire, and butter, and peacemaker po boys, the iconic fried oyster po boy that has sated many a late-night reveler, red beans and rice cooked with pickled pig's feet and served with grilled chaurice, and traditional chicken & sausage jambalaya.
Desserts on tap include the Cajun Gateaux de Sirop and calas, the Creole soured-rice fritter that was popular street food in the 19th century, and homemade king cake.
Reservations are highly recommended for the weekend before Mardi Gras and Mardi Gras day, and recommended the rest of the week. Reservations can be made by calling 773-275-5725
Posted 01/07/13 - Share this entry
Friday Nights at the CAT!
it's Monster Movie Night!
After months and weeks of painstaking internet research, we've found the cheesiest...the funniest... the most awesome Japanese monster movies ever made!
Watch Godzilla turn Tokyo into a wasteland of atomic fire! Find out what happens when female aliens unlock monster island! And can the Yamato Gardians save Japan from Godzilla's attack?? You don't want to miss ANY of these crazy-good-bad films, starting at 9pm on the 2nd Friday of every month.
Screenings begin at 9pm on the second Friday of every month...AND in January, we're giving a $50 Noodlecat gift card to the person with the BEST GODZILLA COSTUME! Winner to be announced after the film.
AND THE LINEUP:
1/11 GODZILLA...the real one, from 1954.
2/8 DESTORY ALL MONSTERS... the U.S. release from 1969.
3/8 GODZILLA, MOTHRA, AND KING GHIDORAH: GIANT MONSTERS ALL-OUT ATTACK aka GMK, 2001
#karaokeCAT is back!
We had so much fun with Cleveland's A Plum, we're hosting MONTHLY karaoke nights! Starting at 9pm on the THIRD FRIDAY of every month, come sing your heart out and nosh on some noodles. Oh wait, it's also LATE NIGHT HAPPY HOUR from 9-11pm.
1/18 Jen, Amanda, Alicia & Kimberly, OBA Unite!
2/15 MYSTERY HOST! So awesome, we can't even tell you their name.
3/15 Ohio City's own ZOE ADAMS
2nd & 3rd Fridays of the month
Posted 12/30/12 - Share this entry
New Year's Day Pajama Hangover Brunch
Stay in your Pajamas New Year's Day and come in to Angel Food Bakery for our Hangover Brunch. I'ts the one day a year that we make donuts. Wear your pjs, and get 'em free!
January 1st 2014!
Posted 12/27/12 - Share this entry
Big Jones Announces New Year's Eve hours and special menus
MOnday, December 31 Big Jones will serve our regular lunch menu featuring the Boarding House Lunch from 10 am - 3 p.m. From 5 pm until midnight, we will serve a special tasting menu to celebrate the New Year. The price will be $69 with optional beverage pairings available for $30. The regular menu will not be available for New Year's Eve dinner service.
Our New Year's Eve dinner service begins with an amuse of sea island red pea Cappuccino with bacon froth, puffed Carolina gold rice, and parched collard greens in keeping with the tradition of eating peas with rice and greens on New Year's. First course includes a choice of Carolina gold rice risotto with roasted black trumpet mushrooms or crispy fried Laughing Birg shrimp with grits. Bread service for the evening is the historic Awendaw spoonbread served with corn mushroom butter, followed by a choice of oyster and sausage gumbo, turtle soup, or a hoophouse mustard green salad. The main course includes a choice of wood-grilled ribeye with Louisiana coast prawn, butter-poached sustainable grouper from the Shareholder's Alliance with butterbean pasta, and lobster sausage, or a winter vegetable pie with celery root, rutabaga, truffle, and a creamed salsify sauce. Desserts include a choice of Meyer lemon and yuzu pie, coconut cream cake, or bourbon chocolate beignets.
Brunch is served New Year's Day from 10 am until 3 p.m. and includes fried chicken and waffles plus hoppin' john with greens as special New Year's dishes in addition to our most popular brunch items. Big Jones will be closed for dinner service New Year's day,.
Posted 12/05/12 - Share this entry
Nose 2 Tail Pig Dinner with Chase Cellars
The cost is $85/person + tax and gratuity.
Reservations Required, open seating times available. 314.773.5553
Hosted by Jeff Blaum, Chase Cellars
• Sauvignon Blanc
• Petit Syrah
• Zinfandel Port
Benne's Farm Pig http://www.bennesbest.com/
• loin ‘carpaccio’-sous vide Loin, olive anchovy relish
• ‘chef’s salad’-Living waterfarm romaine,
confit turkey leg, deviled egg, hickory smoked Ham,
braised onion, chicken in pork jelly
• mauntak NY scallop, Bacon, sunchokes,
roasted Brown’sGarden lunga di napoli squash,
• Trotter & trout chowder, mire poix, RissiFarm potato,
housemade créme fraîche
• crispy Head, aïoli, ClaverachFarm greens
• braised Shoulder, cauliflower/potato purée,
sauce charcutière, LudwigFarmsteadCreamery ‘sangamon’
• Funk’sGrove maple cake truffle, chocolate ganache, sea salt,
Bacon chocolate chip cookie, MO pecan ice cream sandwich
Posted 11/25/12 - Share this entry
Browntrout & North Shore Distillery present "On The Eights"
This One will be a blast! We have Sara from North Shore and one of the founders of North Shore attended this cocktail party. We will be taking Cocktails and food and pairing them together. We wil do eight cocktails and eight canapes. It will be a great taste of Northshore and Browntrout. We are very excited to do a cocktail party with one of our local distributers. We will even have a surprise cocktail and canape for the eigth one. It runs from 7-11pm come celebrate local spirits with us.
Browntrout & North Shore Distillery
“On the eights”
November 28th 7pm-11pm
Mother in Law… Paired with- Chicken Liver Crostini.. parsley
Silver Lining,pickled cranberry,
Rittenhouse rye, rosemary & orange
Moscow Mule… Paired with- Maine Mussel… coconut, lime, cilantro
North Shore Vodka, Barrit’s ginger
beer, Lime, angostura
Martinez… Paired with- Pumpkin risotto… pancetta, pistachio
North Shore no. 6 Gin, Boissiere sweet
vermouth, Luxardo maraschino, Angostura
Camden… Paired with- Red Kuri Squash… almonds, ginger
Grand Marnier, bitters
North Shore no. 11 Gin, Lillet Blanc,
Bloody Mary… Paired with- Bacon… bread & butter pickles
Aquavit, Worcestershire, sirachia,
horseradish, celery seed, citrus
The Absinthe… Paired with- Cured Sea Trout…rice cake,crème fraiche
Sirene absinthe, Vida Organica, -
citrus, simple syrup
The Citrus… Paired with- Shrimp Crostini… citrus pudding, herbs
Sol Vodka, dry vermouth, -
Lillet Blanc floater
Chef Sean and his crew will create a
Wonderful cocktail and canapé surprise
Tickets are $55 dollars per person tax and tip included
From 7pm to 11pm
For Reservations Please call Browntrout (773) 472- 4111
Posted 11/20/12 - Share this entry