ronnie_suburban

Speaking of snert, here is a link to another good-looking recipe which starts with a pig's foot... Erwtensoep ...and the bit of prose under the recipe, at the bottom of the page, is absolutely hysterical =R=

This book is fantastic! Toby Cecchini is insightful, articulate and funny. I really appreciate the tip. I bought it some time ago and have just gotten to it. Now, I can't put it down. I highly recommend it. =R=

I agree that it's nice to have a place like Miramar so close to home. I'm not a big 'sweets' guy to begin with but I felt I needed to try a few (more) desserts last night, purely in the name of research Also, I forgot to mention that Mr. Viti himself was working as host last night...hustling all over the restaurant, welcoming patrons, seating parties, etc. throughout our entire time there. He was wearing a chef's jacket and jeans and if I didn't know who he was, I still would have easily identified him as the owner. The man has a definite presence and his positive energy is infectious. =R=

Here's some help... Dutch recipes An ABC of Dutch cuisine Recipeland.com Old Dutch recipes De Hollandse Pot Dutch Dessert recipes Baked Edam with Curacao Lamb (via recipezaar) Sorry for the avalanche of info but searching through those was really fun =R=

Phil Vettel did a nice write-up of Miramar in Friday's Chicago Tribune... Just a touch of Cuba By coincidence, I went again last night--this time with my family. We had another fantastic meal, although not quite as good as last Friday's. This time out we tried the shrimp dejonghe appetizer and the brandade de morue. I liked them both but I'd agree with Mr. Vettel on the dejonghe being not quite garlicky enough. The brandade was also good, but a bit more bland than I was expecting (I actually salted and squeezed some lemon onto our portion). But the salade lyonnaise--topped with a soft-poached egg--was mind-blowingly good. The braised lamb shank was supremely delicious and the croque monsieur, ordered by my son, was outstanding. My wife ordered the skate and it was even better than it was the first time around. 2 desserts we ordered--mousse au chocolat and apple tarte a la mode--were heavenly. My son ordered the sorbet (raspberry and mango) but I was too full to even taste them Service was again, impeccable and the joint was jumping. When we exited at around 7:15 (what a cute time to finish dinner ) there were cars, 2-deep, wrapped around the place. I've never seen any spot in Highwood that crowded before and that quaint little intersection was tied up beyond recogition. The valets were going to be in for a long night. =R=

Again, fantastic pictures and totally captivating. Thanks for sharing this. =R=

ROTFLMAO =R=

Scott, Thanks so much for the wonderfully thorough report and the fantastic photos. Your effort is sincerely appreciated. =R=

This review of Trio Atelier, by Chris LaMorte, appeared in metromix today. A very positive review--with a couple of curiously negative allusions to Trio's recent past. =R=

No recipe per se, but I've found that incorporating some tamarind (or tamarind paste) into the dressing adds a distinctively flavorful acidic element. I usually add anywhere from few tablespoons to 1/4 cup to the initial 'mash' of other elements (garlic, vinegars, anchovy, herbs, egg yolk, roasted peppers, etc.) which I puree thoroughly, before I finally add the oil(s) to emulsify the dressing. I'm happy to share more info, just let know if you need it. And thanks again for this thread. It really is a treat. =R=

A brief story about Alinea's web presence appeared in today's Chicago Sun-Times... Click here for a link to the complete article. Alinea's web site =R=

September 8, 2004... From today's Chicago Tribune - Good Eating section: For the love of chocolate...Robin Mather Jenkins reviews Chocolate American Style by Lora Brody. Oil Boom...a thorough and informative report about the vast variety of cooking oils available in the market today. Robin Mather Jenkins files. The rise of plonk...Bill Daley files this report on the soaring sales of bargain-priced wines and reveals several good, local sources as well. Tasting notes included. Zia: A New Mexican Cafe'...Monica Eng files a Cheap Eats review of this west Armitage eatery. Rye, anyway you slice it...Renee Enna reviews several rye breads available locally. Viva Mexico!...Karen Levin explores the local food angles of Mexico's Independence days, September 15 & 16. ===== From today's Chicago Sun Times - Food section: Chef previews new eatery with Web 'mini-movie'...Janet Rausa Fuller reports on the buzz being created by the web presence of Grant Achatz's Alinea, slated to open in early 2005. Serving joy, goodwill...Beverly Levitt reports on the upcoming Jewish High Holidays and an interesting Chicago-to-Poland connection. Cafe lauds players...not so much a review but a brief history of how this southside eatery came to be. Chefs join forces...Denise I. O'Neal on David Richards' (Sweets and Savories) teaming up with a bevy of local suburban chefs to raise money for United Cerebral Palsy of Greater Chicago's Infinitec Southwest program. Several other local events are also mentioned, including the CSO's Opening Night 2004 Centennial Celebration Gala, which will be catered by Blue Plate. Food-savvy teens pen recipe book...Food Editor Sue Ontiveros previews Teens Cook: How to Cook What You Want to Eat, which was written by teen sisters Megan and Jill Carle with their mom, Judi Carle, who's written or edited more than 20 cookbooks. Tastings around town...upcoming events at Le Bar at the Sofitel Hotel, Piece and Cafe' Matou. ===== 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 break the story of Janice Martin's acrimonious departure from Tweet. =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.

Sounds awesome. Thanks for the report and thanks again for the excellent pics. =R=

Dayum! Way to go! =R=

Going back now and re-reading George's post--after having finally gone to Miramar--I am astounded and pleased by how similar our experiences there were. I went this past Friday with guajolote and we had really a fantastic meal. The place is pure bistro. While that may be over-stating matters slightly, it was far more authentic than faux. “So what?” you say. Well, in suburbia, even that is a distinctive and welcome accomplishment. But Miramar Bistro does a lot more than look like a bistro. Miramar feels like a bistro and tastes like a bistro. Opened by Gabriel Viti (Gabriel's Restaurant) in May 2004, Miramar occupies a busy corner in downtown Highwood. With people bustling in all directions out front, diners situated under umbrellas right out on the sidewalk, and the exterior French doors of the place rolled back to their fully-opened positions, Miramar is disarming and inviting. Even as you approach, its crimson awnings, corner location and open façade instantly transport you. For a brief moment one wonders, “Is this Highwood or France?” Of course, food trumps mood and Miramar delivers satisfyingly on that front as well. We started with a couple of large Chimays and a few appetizers: Escargot with garlic, pernod and parsley butter Droolingly good and tender. We soaked up every drop of that butter with our bread. Platter of saucisson, prosciutto and cheese served with cornichon, pickled onions, small frisee salad Wonderful pepper salami, sweet and mildly salty prosciutto and a small wedge of parmesan. Country pate’ & chicken liver mousse served with cornichon, pickled onions, dijon mustard, small frisee salad The mousse was fantastic, the pate' was also great. Salads, we each had one: Mixed Greens with Duck Confit This salad was terrific. Each element would have been just as good on its own. Belgian Endive with apple, candied walnuts and bleu cheese (special) This salad was also terrific and, more so than with the other salad, each element here relied on and worked in unison with the others. Entrees, we ordered 3: Skate Grenobloise with lime and croutons with mirepoix and either beef stock or brown butter. This was possibly the single best item we ordered. The skate was tender and savory, the mirepoix perfect and the sauce (really not sure what it was) was intoxicating. Steak Frites Maitre D’Hotel with Roquefort Butter Perfectly cooked to order (medium rare), and the crispy matchstick-like frites were a perfect vehicle for sopping up the steak juices on the plate. Roasted Rack of Lamb with haricorts verts Out of this world tasty and tender lamb. Perfect haricorts Gratin Dauphinois Really amazing rendition...rich, flavorful and skillfully assembled. With dinner we quaffed down a bottle of Gigondas 2001. Very nice. Desserts: Cheese Plate brie, parmesan and bleu with granny smith apple Nice choices here, not listed with the desserts, but we improvised. Crème Brulee with raspberries Couldn't finish it but not because it wasn't excellent We each had a glass of Calvados with our dessert. Service was intuitive, helpful, thorough and adept if not overwhelmingly warm. We never ran out of bread, never ran out of water, never sat in need of beverage and never had to sit for more than a moment or two, with a wet placemat. The busser changed ours no less than 3 times as it got a bit messy at our table toward the end of the meal. I was really pleased with our meal which went far beyond my expectations and into 'excellent' territory. As George indicated in his review upthread, it is a pleasure to dine at a restaurant opened by a leader (and a team) who really knows what he's doing. I was even contemplating going back with my family the next night but since I'd shopped the farmer's market on Saturday morning, I decided to cook instead. Still, I know we'll be back to Miramar frequently. I have a feeling it will come to be known as one of the North Shore's best restaurants very quickly. By the time we left there on Friday night (around 8:30) it really was hopping. At that point I realized that our plan of arriving at 5:30 was a damn good one. I highly recommend Miramar and I just can't say enough good things about it. I also can't wait to go back. =R=

Mitsuwa! =R=

I love to use tamarind in a salad dressing. =R=

There is a nice interview with Chef Bowles--and an eGullet mention--in this week's installment of Chicago Magazine's Dish Again...welcome to Chicago, Chef! =R=

My lc friends and I refer to this condition as malitosis. =R=

Great thread Nullo! FYI, here is a link to a related thread, which may be of some use. I started it earlier this year... My secret ingredient for low-carb cooking =R=

Not 100% sure, but in many cases importation is restricted to prevent the 'pests' that might accompany a given item, from entering. =R=

September 1, 2004... From today's Chicago Tribune - Good Eating section: Wrapping up the holiday...Robin Mather Jenkins reports on a variety of ethnic sandwiches--a great option for Labor Day picnics. Matchmaking...Bill Daley explores the classic combination--pairing wine and cheese. The Seafood Plaice...A Cheap Eats review of this LaGrange eatery. Bill Daley files. Grocery "goddess" takes on the world...Nancy Maes takes a trip to Bucktown's The Goddess and Grocer, which was opened by Debbie Sharpe in July. All aboard the wine bus...Heather Shouse reports on an annual grape-picking pilgrimage to S.W. Michigan, made by area home winemakers. ===== From today's Chicago Sun Times - Food section: The next big thing in pizza topping will be...fruit...Janet Rausa Fuller reports from the recently completed Chicago Pizza Expo, where the next developing pizza trend appears to be dessert pies. You'll never guess the secret ingredient...Denise I. O'Neal files this recap the Chicago Fire Department's recent Chili Cook-Off; including a recipe for the winning entry. All smiles...a round-up of local food news, including blurbs about this weekend's Chicago's Best Wing Fest and Field's Culinary Week which will feature appearances by Gale Gand, Tyler Florence and Rick Bayless, who will serve as a judge at an Amateur Iron Chef competiton, on September 11. Tastings around town...Vintage Wine Bar in Wicker Park and a Progressive Wine Dinner hosted by Chicagourmets at the Amalfi Hotel are featured. ===== From the Chicago Reader...What's New...reviews of Vintage Wine Bar, De Cero and Turquoise ===== And last but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby deliver once again, serving up an interview with Avenues' new chef and eGullet member, Graham Elliot Bowles (and a tip of the cap to Dish, for their mention of eGullet 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.

In a crowded and noisy restaurant, squatting may reflect a waitron's genuine effort to actually hear what a patron is ordering, so I cannot dismiss it outright. =R=

Very happy to see the Madison contingent alive and well. Thanks, Sara for the informative post. And, welcome liz_c, it's very nice to have you with us. =R=

I ate at Chef Grant's Trio fairly recently. The experience was a profound one. For me, it was virtually impossible to separate the food from the serviceware, at least in terms of how I remember the dishes I had. As many others have mentioned, there is nothing concocted about these pieces. They are organic extensions of the food itself. Here is an example: Several ingredients are placed in a glass tube and the diner is instructed to 'suck' one end of that tube. There are many factors at work... 1) The entire dish, in all its intricate detail, is visible in the glass tube. It looks like nothing the diner has ever seen before. 2) The components are placed in that tube in a specific order, so that their respective flavors and textures are experienced in that specific order. 3) There is a known (range of) speed at which the components of the dish will enter the diner's mouth. The procession is not random, it's calculated to deliver a sequence of known (to the chef) sensations at specific intervals. 4) The dish, served in this specific way, allows the diner to experience a combination of flavors, aromas, textures and temperatures in a completely new way. 5) The entire process of eating this dish takes the diner to new territory. New combinations are discovered. Familiar ones are redefined. An emotional experience is elicited. This is just an analysis of one dish. Multiply it out by ~25+ dishes, a dozen or more specifically-paired wines and 5 hours and you begin to understand not only how important the serviceware is to Chef Grant's food but also how completely inseparable they are. It's also worth mentioning that, at Trio at least (and I'd bet Alinea will be the same in this regard), the staff was incredibly friendly, helpful and disarming. We had fun. Everyone at the restaurant encouraged us to have fun. Before our meal, we were told to 'enjoy the ride.' We did. =R=