KendallCollege
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The best bowl of Pho that I've had in Chicago was at Le Colonial.
http://www.lecolonialchicago.com/
Cheers.
tw
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If you're looking for some new/interesting interpretations of Asian Cuisine, Umami Moto is the way to go. Here is their website which should contain all of the pertinent information that you may need - http://www.umamimoto.com/.
I believe that UM is your best bet for some fun/exciting Asian fare. And its conveniently located right downtown, too.
Cheers.
Trevor Williams.
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CA is absolutely right, too. The reason why I cook so many of the Thanksgiving meal components sous-vide is simply because I don't have the stove-top/oven space during that meal. Every burner is occupied and so is the oven. The only other time I used the oven was during the resting period of the finished Turkey or for the baking of the pumpkin cheesecake the night before.
And cooking the components sous-vide reduces alot of dishes in the sink which helps to conserve water!!!
Cheers.
Trev W.
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CA - I cooked the butternut overnight at 65C.
SL - I understand your opinion on squash cookery. However, the moisture works in my favor because the compounds stay in the bag and mingle with the butter. The entire finished product is poured into (thyme/bay leaf removed) the potato mash and given a few final whips with the KitchenAid. The moisture contributes to the mash.
And there's no gluey texture at all. The product has always turned out beautifully for me.
Cheers.
Trevor Williams.
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My dad came down from Sheboygan, Wisconsin (my hometown) on Wednesday. My mother-in-law came from North Western Indiana on Thursday. My wife hosted like crazy. I cooked dinner. Here's the breakdown...
brined/maple-glazed turkey.
21# bird brined overnight in water, apple cider, kosher salt, brown sugar, thyme, peppercorns, bay leaf, and chamomile tea. maple glaze was maple syrup, chicken stock, chicken fat, and turkey fat. the chicken fat came from preparing the chicken stock. the turkey fat came from the turkey's neck skin. the neck skin was rendered for the fat, crisped, and dehydrated overnight so i could blend it to make "turkey salt". the "turkey salt" was sprinkled over the sliced meat that was on the plate.
the bird was stuffed with 2 heads of garlic, 3 sliced limes, sage, rosemary, and thyme. it was seasoned with kosher salt and roasted in a pan that had apple cider, water, sage, rosemary, and thyme in the bottom.
corn/cranberry/oxtail stuffing.
the stuffing base was made from a box. the only difference was chicken stock instead of water. the corn was cooked sous-vide with butter, thyme, peppercorns, and bay leaf. the cranberries were cooked sous-vide with butter, thyme, peppercorns, and bay leaf. the oxtail was marinated overnight in apple cider. it was braised with chicken stock, apple cider, carrot, onion, thyme, peppercorns, and bay leaf. the ingredients were combined and spooned into the stuffing until the ratio looked right. the dish was finished with kosher salt.
pumpkin/chicken jus.
a great chicken stock was made and strained. more chicken bones were toasted and a second stock was made using the first stock instead of water. a bit of apple cider was added to the second stock. the mixture was strained and a jus was created. the chicken jus was mounted with a prepared maple/pumpkin butter from whole foods and a bit of heavy cream was added to mellow the intense "chicken" flavor. the jus was finished with kosher salt.
green bean casserole with almonds.
my dad loves a plain green bean casserole (with french's fried onions!) and my mother-in-law loves grean beans with garlic/almonds. i combined the two dishes to satisfy them. and they were really, really happy! i halved the green beans, blanched 'em, and chilled 'em. the mushrooms for the casserole were cooked sous-vide with butter, thyme, peppercorns, and bay leaf. the mushrooms were added to heavy cream, seasoned with kosher salt, and simmered for alittle while to make the "cream of mushroom soup". i sauteed some onions in roasted garlic oil (always homemade, always available, all the time)with kosher salt and added the green beans. tossed everything together and put 'em in a casserole dish. poured the mushroom cream over everything, sprinkled almond slivers over the top, and roasted. finished the dish with a fistful of parmesan cheese and a quick visit under the broiler.
butternut squash/goat cheese mashed potatoes.
the butternut squash was cooked sous-vide with butter, thyme, peppercorns, and bay leaf. everything else was straight-forward. the potatoes were cooked in salted water with two bay leaves. a fistful of goat cheese was folded into the finished mixture and the dish was seasoned with kosher salt.
pumpkin cheesecake w/ cider-poached figs and pumpkin pie-spiced crema.
the cheesecake recipe came from Better Homes and Gardens. i can't bake. the cake turned out absolutely amazing. period. the figs were cooked sous-vide with apple cider and peppercorns. i put together a "pumpkin pie spice blend" from reading the ingredients from the grocery store bottle, imagining the aroma, and combining the spices at home. i folded the spice blend into heavy cream and poured the mixture into an isi canister. i cracked two nitrous charges into the can and set the gun aside. it was a nice dessert.
We washed the meal down with 2 different kinds of Riesling and 2 different kinds of Moscato. There were smiles, stories, and laughs in between. It was a great meal!
Cheers.
trevor williams.
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Milwaukee, eh? I grew-up/lived 60 miles north of Milwaukee until I moved to Chicago in 2004. If you want some suggestions for dining in/around Brew City, don't hesitate to ask. Its always been my 2nd home!
Cheers.
-tw-
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I was surprised when I read Marmish's "complete list" upthread because I didn't see Jeremiah Tower, Patrick O'Connell, Fredy Girardet, or Pierre Gagnaire.
Oh well.
Cheers.
-tw-
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I believe that its a brilliant addition to the menu. The dish asks the guest to consider what their expectations were and moves the experience to the next dish.
The whole experience is "seamless".
If the dish is delicious, the meal is delicious, and everyone is satiated...The restaurant delivered its goal, right?
Cheers.
-tw-
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I stopped in awhile back and had a straight-forward Skatewing entree. It was executed nicely and it was delicious, too. I had a glass of something bubbly, but I don't remember what it was. The service matched the food and everything went off without a hitch.
I grabbed a quick-bite and left really happy!
MK is a solid place.
Cheers.
-tw-
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It tastes like a salty forest. Its like eating the smell of a walk in the woods in autumn.
The texture is exactly like eating fish eggs only the flavor profile is upside down different.
Its pretty elegant stuff. Here's the company that's selling it:
http://caviar-escargot.com/en/
-tw-
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I grew up 55 miles north of Milwaukee. Although I live in Chicago now, I travel up there every 3 months to "decompress". Milwaukee will, without a doubt, be my final home.
With that being said...
A grilled sandwich-joint would work wonderfully around the UWM campus. The previous poster will know the area that I'm talking about. You might, too. Center Avenue and Oakland. Shorewood.
The east-side is the best bet.
Give the kids a great sandwich, with pristine ingredients, at an affordable price. Throw in the "meal deal" and call it a day.
If you want to talk more, please don't hesitate to send me a PM.
Cheers.
-tw-
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I've just finished reading the entire thread and I'm hooked, too. All of these lessons are giving me flash-backs.
Cheers.
-tw-
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my wife and i are going to a superbowl party at one of her clients homes.
she's making oven-roasted jalapenos (we'll hopefully find room in their oven to do the reheating!) stuffed with bacon, cilantro, A1 compound butter (steaksauce butter, yum!), and queso fresco.
i'm making fried winter vegetable chips (carrot, parsnip, turnip, beet, etc.,.). A mixed, gigantic bowl of fried goodies. i'm going to whip together a roasted garlic and lime mayonnaise (mmm...handmade mayo!) for a dipping sauce. i'm going to loosen the emulsion with as much lime juice as i can pack into it.
-tw-
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sounds perfect.
-tw-
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mmm...beet soup. w/ "oyster crackers"...and a tall glass of cold milk.
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"chicken noodle soup"...
braised/pulled chicken thighs w/ carrot.potato.rutabega.turnip.tagliatelle.parsley.
i poured a hot chicken jus around the pile of "good eats" and snuggled closer to my wife. my dad and his girlfriend were there, too.
we were watching (while the fireplace flickered), "Hot Shots. Part Deux"!!!
((that last bit was poetic, eh?!))
i was visiting my hometown a few weeks ago and had rented a massive condo. ::FYI two people don't need 4 bedrooms. how could i resist?! what if a party would've broken out?!!! where would the bodies fall?!:: my dad was perplexed because he figured that we'd crash at "the homestead"...
he had no problem making a mess out of the place, though!!!
i cooked dinner for our last night and he couldn't have been happier with my humble "chicken noodle stew" and fresh, buttery rolls.
everything was perfect.
=)
-tw-
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That was part of the procedure that I developed at the last restaurant that I worked at.
Brined...
24 hours w/kosher salt/brown sugar/chamomile tea/lapsang souchong tea/juniper berries/star anise
Smoked...
62C for 90 minutes w/local apple tree woodchips/chamomile tea/lapsang souchong tea...pulled and chilled
Sous vide...
portioned, packed, and cooked at 68C for 14 hours
The bags were chilled afterward and were kept at serving temp during service. The order came in, the bag was cut, a portion was sliced, and the pig was thrown into an iron pan to crisp.
::sigh::
Another Pork Belly approach.
Cheers.
-tw-
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grilled spanish chorizo on a warm baguette with spanish extra virgin and sea salt...or a fried egg sandwich with some crispy bacon on toasted wonder bread with salt and cracked, black pepper!
i'd happily wash either of 'em down with a pint of organic milk.
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I'd stick the oxtail into #3. I used to do a beet borscht with braised tail. The dish was killer. If it were on a tasting menu, I'd split the components apart. Here goes...
Maybe thicken your sourcream with mascarpone, add a tbsp of braised/pulled tail (per pouch), and make a quick "ravioli" with egg-roll wrappers. Poach the ravioli and set aside.
Do a beet/lemongrass broth. Pour a little broth into a shallow bowl. Put a ravioli in the middle. Garnish the ravioli with a tiny pile of julienned beets and surround it with a really light drizzle of fruity olive oil. Maybe a few bits of fleur de sel or sel gris on top of the rav. Call it a day
Cheers.
-tw-
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Here you go, Doc!!!
4-stars awarded to Umami Moto. The article was taken from the Milwaukee Journal Sentinel:
Savory flavors fused with beauty...Service and food make downtown Umami Moto a delight.
By CAROL DEPTOLLA
Oct. 9, 2008
I was in Umami Moto on N. Milwaukee St. for all of, oh, 10 seconds before I thought: Dynamic. Modern. Gorgeous.
And that was just the staff and clientele.
The same can be said for the surroundings, and the food, too. Ever sit back and give up a contented sigh after finishing a plate of deeply satisfying food? I did that a lot at this restaurant.
This is the second Umami Moto in the area. The first, which opened in Brookfield early this year, is owned by Michael Polaski; its chef is Peter Alioto. The restaurant's color palette is mellow earth tones with vivid exclamation points of red.
The Milwaukee St. Umami Moto, which opened July 11, is owned jointly by Polaski, Omar Shaikh and Tom Wackman. The chef is Dominic Zumpano, recently arrived from Arizona. The interior is anything but subdued.
On the walls are undulating, curvaceous white-painted wooden forms and celery-green glass tiles. Stacked, black river rocks cover massive columns. Long, comfortable couches and chairs of embossed black leather stand stark against white tables.
Groups sit at a few communal tables. At the back of the restaurant are large booths, big enough to seat six comfortably. Their backdrop is a rear-projection screen that shows Japanese anime and vintage martial arts movies. No one's watching. It's merely movable art.
Comparisons are inevitable, but the two restaurants are fairly different. The menus intersect occasionally rather than completely - and where they do, preparations often vary - but their common thread is a borrowing of pan-Asian flavors for Western-spun dishes. Zumpano is trained in French cuisine, and the influence comes through.
Umami refers to the Japanese term for a fifth taste (after salty, sweet, sour and bitter), which translates loosely to savory. Certainly, that fullness of flavor was evident from the beginning, with appetizers such as won tons ($9) filled with tender Strauss veal from Franklin. They were served on a bed of pureed parsnip and flavored with a wild plum gastrique, the glaze dotted with bits of plum.
The Kobe-style slider trio ($13), served with tomato jam, thick Nueske's bacon and mildly pungent taleggio cheese, might be the city's best, which is saying something.
Dangerously juicy beef burgers - watch your shirtfront - perch on the house-made buddha buns. They're not the traditional steamed buns, but a cross between that and a French baguette: sturdy but tender and a little sweet. On the side were a sweet Chinese mustard and wafer-thin pickles, both made in-house. Smoky, savory, sweet, sour - it was a symphony of flavors. Wisely, the sliders also are on Umami's late-night menu.
A velvety lobster chowder ($9) offered full, if slightly salty, flavors in every spoonful, with a heaping garnish of fresh lobster, grilled potato and snow peas. Another seafood appetizer, calamari "curly fries" ($8), were thin, crisp and tasty with the lemon-sriracha mayonnaise, but I still like the Brookfield location's version better, with its wider strips of squid.
Seafood was of the highest quality (true of all the ingredients at Umami) - so important for sushi especially. Any of the raw fish could have stood on its own - indeed, the many flavors could mask the fish - but the preparations were intriguing.
Among them were fluke ($9), rolled around Asian pear and red onion and topped with red-pepper jelly, and a crispy shrimp roll ($11), an inside-out roll with cream cheese, tempura shrimp and cashews for crunch. A daily special of walu sashimi ($11) didn't need any enhancement; the silky fish tasted so pure and slightly sweet. But its accompaniments were fun: truffle oil chips and sea bean with vinaigrette.
An heirloom tomato salad ($9) of red and yellow wedges with blue cheese was rendered extraordinary by three small peeled tomatoes marinated in sugar, chile flakes and cinnamon. Meant to be reminiscent of Red Hot candies, they were topped with a subtle olive oil ice cream - a bit of joy to celebrate the tomato season. It wasn't Asian, but it was a memorable, fun moment by chef Zumpano, and it stands out among a host of memorable dishes.
Beef entrées flaunted savory flavors, such as the tender short ribs ($18) with creamy sharp-cheddar grits and slaw. Char sui, the Chinese barbecue, supplied the Asian accent here.
Grilled pork tenderloin ($21), fragrant with spices and a sour cherry reduction, was a lovely dish, particularly with thin, spiced apple slices and watercress. Stealing the show, though, was a cloudlike sweet potato-mascarpone puree.
Again, seafood was done superbly. Cutting into the ruby-red seared ahi tuna ($27) was like cutting butter; it sat in a pool of potato-dashi broth (made with bonito flakes) along with bacon, sliced asparagus and beech mushrooms, a small mushroom that grows in clusters. The broth was so flavorful I wished for a spoon; it was too good to leave in the bowl. A Chilean sea bass fillet ($23) with bamboo rice drew bold flavor from a small salad of shaved fennel dressed in a vinaigrette made with yuzu, a Japanese citrus fruit.
The most traditionally Asian of the entrées included tofu chow fun ($12, also available with chicken), a satisfying noodle dish with long beans and bell pepper. A shrimp pad Thai ($12, lunch only) contained some of the best shrimp I've had, but the sauce didn't have the same complexity and balance that other dishes did.
Whatever you do, order dessert. Pastry chef Tatiana Sconzo clearly is having fun, and that means you will, too.
Umami is one of the few places around town where you can find a dessert soufflé ($12), big enough for two. In summer, it was mint, with a dark chocolate sauce; lately, it's apple pie soufflé, with a tiny dice of apple scented with cinnamon, and a scoop of streusel-vanilla ice cream.
A red wine-sweet cherry sauce enhanced scoops of creamy ice cream with pistachio ($8); for a bit of theater, a champagne sabayon was poured around it.
Other charmers were three fresh raised mini-doughnuts ($8) drizzled with blueberry syrup and served with lemon curd, and a white chocolate mousse ($8) - so light - served between two thin meringues that were crisp even on a wretchedly humid late summer's day. On top was some piney yuzu sorbet; on the plate, complementary pale green basil oil.
Umami is the place to go on the weekend if you want to absorb some energy. It's not the place for a quiet little meal then; you'll want to visit on a weeknight or at lunchtime for that, or dine early. With a thumping beat in the forefront and increasingly lively chatter as the night went on, I could barely hear our soft-spoken server by meal's end on a Saturday.
Service and the kitchen never flagged on that busy Saturday night, and the meal was well-paced. But dinner on one slower midweek night had a couple of stumbles and felt a bit rushed. One order was mixed up, but the mistake was corrected swiftly; a soufflé arrived after it had begun to deflate, though soufflés on two other visits were nothing short of perfection.
Even on the night of mishaps, service otherwise was consistently knowledgeable about the most intricate of dishes, pleasant and attentive, really top-notch. Staff clearing plates could offer detailed answers about the menu as easily as the staff who took our orders.
On the whole, dishes and service at Umami offered satisfaction rarely obtained for less than $30 an entrée these days. The menu will change somewhat in the coming weeks to reflect the change of seasons; look for a duck dish among them. And look, too, for more great things from the head chef and pastry chef here; they're ones to watch.
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I am reaching out to anyone in Chicago's foodservice industry in trying to get some operator contacts for a project that I'm working on. I would like to conduct a culinary trends tour for one of my clients; where we visit certain operators, take a tour of the kitchens (during off-peak hours) and ask the Foodservice Director/Manager/Owners questions about their operation e.g. What are their key issues?, what do they see as a trend in salads? etc. I believe that the visit would only be 90 minutes and I'd like to host the tour sometime in August.
I am trying to find restaurants in the casual/bar&grill/family segments e.g. Rock Bottom Brewery, PJ Clarkes, English (on LaSalle). I would like to try and keep it in Chicago, but I'm open to visiting the suburbs.
I'm also looking for universities and/or hospitals that carry some sort of salad bar.
If you can help me, please send me a PM. We can discuss the details.
Thank you for your help.
Cheers.
Trevor Williams.
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Reservations opened this morning (Wednesday)...10am. I snagged mine. Have you gotten yours?
Opening day, May 14th. And now it begins!
Cheers.
Trevor Williams.
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foodie, eh?
here're a few ideas for the Madison area...
Fountain Prairie Farm & Inn
http://www.fountainprairie.com/
Harvest Restaurant
http://www.harvest-restaurant.com/
L'etoile Restaurant
http://www.letoile-restaurant.com/
Uplands Cheese Company
if you want a few more ideas, please don't hesitate to contact me through "pm".
cheers.
trevor williams.
-a proud cheesehead living/working in Chicago-
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Crofton On Wells...10 years later.
http://www.chicagotribune.com/features/lif...45.story?page=1
Best Beer for Brats
in Cooking
Posted
I grew up in Wisconsin so I was raised around the same culture as you were. However, all of the brats that I ate (which is easily over 1000) were grilled first and kept hot in a beer/onion/garlic broth. This is a debate that I've had with countless people, but this discussion-thread isn't about that so...
Like you, Leinie's Regular was the beer of choice for our broth. Port Washington Brewery's Lager replaced Leinie's Regular somewhere in the 1990's. And MGD would be used if there hadn't been proper planning.
Cheers.
-tw-