ronnie_suburban

Ok, I can play this game. Just curious...why Moto? I'd have to pick Filippo's in Deerfield, IL. If my one experience there was truly representative, it can't possibly last long. =R=

Sounds like a perfect 'pre-NFL All Day' Sunday breakfast I picked up a chub of the Nueske stuff the other day. I may have to give this a whirl... =R=

For store-bought, I really love Nueske's apple wood-smoked liver sausage. Back in July, while I was visiting some friends in Three Oaks, MI, we stumbled into an old-skool butchery called Drier's. There was a sign in the window which really caught my eye... Their liver sausage was absolutely delicious. It was packed into a natural, non-edible (?) casing and was grainier and looser than what I normally expect from a liver sausauge. After we snarfed it down, I wished we'd bought more of it. And right now, I wish I'd taken a picture of it, but we just polished it off too damned fast. =R=

I needed a few things and finally stopped in here today. Admittedly, I didn't get to look around for very long but what I saw I thought was...ok. My biggest complaint is about the deli where the safety of the familiar seemed to heavily trump the 'risk' of the exotic. Boar's Head brand is good and reliable but I often seek something a little more...dare I say it...authentic. Here, Boar's Head is the brand, both at the deli counter and at the sandwich counter. They do produce reliable roast beef and turkey breast but I was looking for some imported sopressata or some hungarian salami. The only version of either that I could find was a pre-sliced, cryovac'd rendition at nearly $16/# OTOH, there was a very nice selection of Nueske smoked meat products (chicken breasts, liver sausage, bacon), which I think are top of the line. The Market is a big place with a large, specialty food/dry fancy food/grocery section as well as fresh meat counter (prime aged beef ~$20/#), an above average produce area (larger than conventional selection, not particularly great quality) and a spansive prepared foods center. From the prepared foods counter, I bought a ham and cheese croissant which was fair (somewhat gummy even after re-heating) and some hummus that looked pretty bad and turned out to be...well, pretty bad. Normally, I would have skipped it but one of the guys in my office loves hummus and I wanted to get his take on it. He was underwhelmed by it. There is also a decently-sized wine section, which I didn't have time to browse. I wanted to look at their cheeses too but--for whatever reason--the entire case was covered with white paper so I wasn't able to inspect it. Other notable elements include the aforementioned sandwich counter, salad bar and large (2 story?) seating area. There is an in-house bakery but based on the loaf I bought and the croissant I described above, it's nothing special. The breads came off as faux and artisan-esque. The Market also offers a fair amount of cookware and other kitchen/dining/serving gadgetry as well. I certainly want to go back and try it out again but I'm not overly-enthusiastic about it. Comparisons which come to mind are Foodstuffs (Glencoe, IL and other locations), which is much smaller but, at a glance, carries as many or more truly interesting products and Garden Fresh Market (Northbrook, IL) which has a better deli, carries Labriola bread products and provides a much larger selection of dry/ethnic groceries. Next time, I'll almost definitely pick up some prime, aged beef for the grill and see how it goes. Of all items I saw in the store today, that was the most tempting. =R=

Funny you should mention that Soba because I was immediately reminded of the time when Ms. Hesser went off on Sandra Lee. =R=

Thanks Chef, for the update. I read in this week's installment of Chicago Magazine's Dish, that you have re-united with pastry chef Brian Schoenbeck, with whom you worked at Trotter's back in 1999. It sounds like you two have a great rapport. =R=

Thanks basque, for the excellent and truly inspirational report. You really made me want to try Avec. =R=

...so, how was it? =R=

Awesome! Not only do they look fantastic, but they sound even better. I may have to hit you up for a recipe or 2. =R=

Yetty, can you please give us some descriptions of those fabulous looking dishes? =R=

Here is a link to some directions from Mapquest.com... Sheraton to Mitsuwa, directions ...it appears they are only about 5.5 miles apart. =R=

September 15, 2004... From today's Chicago Tribune - Good Eating section: Late bloomer...Bill Daley reports on the difficult to grow Viognier grape and one of its most dedicated caretakers. Tasting notes are included. Sweet fruits of fall...Virginia Gerst files this story about fall fruits and their prominence in the Jewish high holidays. Local sources for many of these fruits are also provided. The whole truth...With the low-carb craze rolling at full speed, Janet Helm reports on whole grains and their often misunderstood nutritional values. Caracas Grill...Janet Franz files a Cheap Eats review of this Venezuelan eatery in Andersonville. Market Basket Marketplace...Brian McCormick takes a long look at Lakeview newcomer, Pastoral, a cheese and fine food-lovers paradise, which opened back in August. Check it out...Renee Enna files blurbs about Strack and Van Til's newly-opened Ultra Foods store in Forest Park and Heritage Foods USA's new roll-out of lamb and pork products. ===== From today's Chicago Sun Times - Food section: You see weeds but chefs see a fine meal...Debra Hale-Shelton reports (for AP) on wild greens, their popularity among some local chefs, like Rick Bayless, and the area farmers who produce them. Fueling stations...Molly Spence reports on the importance of properly fueling work-outs and lists several local eateries that appear to fit the bill. Beauty pageant...Denise I. O'Neal reports on several local events including the Green Tie Ball's 13th Annual Emerald City which will raise funds for Chicago Gateway Green, an organization dedicated to city beautification. Also detailed are upcoming events at Indian Lakes Resort and Carmichael's. Tastings around town...upcoming events at Monastero's, Chopping Block and Convito Italiano are detailed. ===== From today's Daily Herald - Food section: Cooking classes...a comprehensive listing of upcoming cooking classes, tastings and culinary events around town, broken out by day. ===== And last but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby report on MOD's newly appointed Executive Chef, Andrew Zimmerman, and preview some of his menu changes as well. =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host who will be happy to do it for you.

Thanks for the report, George. It all sounds really great. I can't wait to try it. Must find babysitter... =R=

LOL! The bread was, in fact, excellent =R=

If it was the same instance, this was actually documented by one of our members, eatchicago, at his blog site... eatChicago goes to Mitsuwa =R=

Thanks Amy, for the detailed report. I really appreciate you taking the time to provide such an excellent level of detail. I'm sorry your experience at Moto wasn't a better one. One of the things I love about this place is the diversity of opinion. We don't all have to agree on everything--in fact--it'd be a bit disappointing if we did. =R=

I wonder if McCormick would welcome a sample request...for the sake of research. =R=

What's the story with caraway seeds? They're often refered to (on their packaging) as being Dutch. Is this their actual origin or merely a variety? =R=

A lot everyone's 'sauerkraut favorites' sound great and I have a serious weakness for well-constructed reuben sandwiches but that Choucroute Garni that guajolote made (pictured above) was the stuff of legends =R=

I must say that everything I've made from Linda Ziedrich's Joy of Pickling has been fantastic, although I've still never attempted to make the sauerkraut. =R=

Damn! That choucroute garni looks better today than it did (almost a year ago ) when I was elbowing everyone out of the way to get at it =R=

Here are guajolote's pictures... I'm sure he'll stop by to elborate. =R=

LMAO! =R=

Yes and thank you =R=

Yep, that's it =R=