The perfect movable feast? Hmmm, I’d say that you first need to have some steller cold cuts, artisan bread, and pickles. Once those are packed along with a cutting board and a serrated knife, it’s time to add a wheel or two of cheese, some fresh fruit, and some truffles. To drink? Red wine. So don’t forget the cups and lots of napkins. The reason I went so simply is that all of these ingredients travel really well and can still make a great impression. Let’s day you get the cold cuts from Gene’s Sausage Shop up in Lincoln Square, the bread comes from Red Hen, the pickles hopefully from your own larder, cheese from Pastoral, fresh fruit from one of the local farmer’s markets, truffles from Vosges, the booze also from Pastoral. While getting all of these ingredients would take you on a Northside tour, they would also showcase some of the best raw ingredients Chicago has to offer. What better way to make a movable feast than by not cooking a thing?? [http://spoonfeed.restaurantintelligenceagency.com/images/emails/top_bg.gif?et_id=1739ih] [http://spoonfeed.restaurantintelligenceagency.com/images/emails/left_bg.gif?et_id=173a61]