ronnie_suburban

Done! Updated list . . . ronnie +2 hjshorter newbie21 moosnsqrl +1 osnav ? Fresser +1 Lady T tino27 +1 cat lancaster Marmish joiei Kerry Beal Alex Alchemist dls Jean Blanchard +1 rockandroller +1 elfin +1 CaliPoutine +1 NancyH +1 LuckyGirl +1 Sam Iam +1 torakris prasantrin +1 santo_grace +1 Elrushbo nsxtasy +1 snowangel tammylc Palladion ? jesteinf +1 SundaySous LindsayAnn maggiethecat +1 LAZ +1 ? docsconz ? nr706 +1 hsm edsel kasw +1 HOLLY_L Cathy2 mrs_devilkitty ? devilkitty ? daniellewiley + 1 Nina C. +1 ? -68- I should have some details posted in the next day or 2 . . . =R=

That's what I meant by my description of it - when we walked up to it, I thought "what a dump" - but once inside - nsxtasty's description is pretty accurate. I loved the food there. ← Me too. I've never been to Thailand but TAC is my very favorite Thai in Chicago, though there are several others I really enjoy, too . . . Spoon, Sticky Rice, Elephant Thai among them. =R=

Updated list . . . ronnie +2 hjshorter newbie21 moosnsqrl +1 osnav ? Fresser +1 Lady T tino27 +1 cat lancaster Marmish joiei Kerry Beal Alex Alchemist dls Jean Blanchard +1 rockandroller +1 elfin +1 CaliPoutine +1 NancyH +1 LuckyGirl +1 Sam Iam +1 torakris prasantrin +1 santo_grace +1 Elrushbo nsxtasy +1 snowangel tammylc Palladion ? jesteinf +1 SundaySous LindsayAnn maggiethecat +1 LAZ +1 ? docsconz ? nr706 +1 hsm edsel kasw +1 HOLLY_L Cathy2 mrs_devilkitty ? devilkitty ? -66- =R=

Updated list . . . ronnie +2 hjshorter newbie21 moosnsqrl +1 osnav ? Fresser +1 Lady T tino27 +1 cat lancaster Marmish joiei Kerry Beal Alex Alchemist dls Jean Blanchard +1 rockandroller +1 elfin +1 CaliPoutine +1 NancyH +1 LuckyGirl +1 Sam Iam +1 torakris prasantrin +1 santo_grace +1 Elrushbo nsxtasy +1 snowangel tammylc Palladion ? jesteinf +1 SundaySous LindsayAnn maggiethecat +1 LAZ +1 ? docsconz ? nr706 +1 hsm edsel kasw +1 HOLLY_L Cathy2 mrs_devilkitty ? devilkitty ? -64- =R=

Bravo! I love this. I hope you enjoy the day. =R=

Updated list . . . ronnie +2 hjshorter newbie21 moosnsqrl +1 osnav ? Fresser +1 Lady T tino27 +1 cat lancaster Marmish joiei Kerry Beal Alex Alchemist dls Jean Blanchard +1 rockandroller +1 elfin +1 CaliPoutine +1 NancyH +1 LuckyGirl +1 Sam Iam +1 torakris prasantrin +1 santo_grace +1 Elrushbo nsxtasy +1 snowangel tammylc Palladion ? jesteinf +1 SundaySous LindsayAnn maggiethecat +1 LAZ +1 ? docsconz ? nr706 +1 hsm edsel kasw +1 HOLLY_L Cathy2 -62- =R=

Duly noted =R=

Ronnie, your thread link is broken. Is there another BoKa thread, or was it merged with this one? ← I think it was merged here. =R=

Done! Updated list . . . ronnie +2 hjshorter newbie21 moosnsqrl +1 osnav ? Fresser +1 Lady T tino27 +1 cat lancaster Marmish joiei Kerry Beal Alex Alchemist Jean Blanchard +1 rockandroller +1 elfin +1 CaliPoutine +1 NancyH +1 LuckyGirl +1 Sam Iam +1 torakris prasantrin +1 santo_grace +1 nsxtasy +1 dls Elrushbo snowangel tammylc Palladion ? jesteinf +1 SundaySous LindsayAnn maggiethecat +1 LAZ +1 ? docsconz ? nr706 +1 hsm edsel =R=

Updated list . . . ronnie +2 hjshorter +1 ? newbie21 moosnsqrl osnav ? Fresser +1 Lady T tino27 cat lancaster Marmish joiei Kerry Beal Alex Alchemist Jean Blanchard +1 rockandroller +1 elfin +1 CaliPoutine +1 NancyH +1 LuckyGirl +1 Sam Iam +1 torakris prasantrin +1 santo_grace +1 nsxtasy +1 dls Elrushbo snowangel tammylc Palladion ? jesteinf +1 SundaySous LindsayAnn maggiethecat +1 LAZ +1 ? docsconz ? nr706 +1 =R=

Done! =R=

Below is a list of folks who've expressed interest (on this thread) in attending at least some portion of the Gathering in August. Please take a look at the list and let me know if you're on it -- and in the proper form. If not, I will make changes to indicate your correct current status. Please let me know if you're in, out or not sure. Also, please let me know how many you expect to be. If you plan to be solo at some events and with companions/family at others, please indicate the larger number. We'll get more specific with these numbers down the road, when the detailed planning begins. Thanks, =R= ronnie +2 hjshorter +1 ? newbie21 moosnsqrl osnav ? Fresser Lady T tino27 cat lancaster Marmish joiei Kerry Beal Alex Alchemist Jean Blanchard +1 rockandroller +1 ? elfin +1 CaliPoutine NancyH +1 LuckyGirl +1 Sam Iam +1 torakris prasantrin santo_grace nsxtasy +1 dls Elrushbo snowangel tammylc Palladion ? jesteinf +1 SundaySous LindsayAnn maggiethecat +1 LAZ +1 ? docsconz ? nr706 +1

Thanks, Heather I'll try to get this sewn up asap, so people can start making their lodging and transportation arrangements. =R=

I'm sure people have their favorites and for some attendees, coming to Chicago will be a big enough trip that staying near the Saturday venue may not be important. But, I'm going to hold off on making any recommendations on lodging until the Saturday venue is confirmed. And when I do make those recommendations, they'll be based largely on geography. Since I live here, I'm not very knowledgeable about how individual places are. Hopefully, some others can provide solid guidance on the lodging front. =R=

Actually, there's an update in this week's Time Out Chicago . . . The comeback kid by Heather Shouse. Looking back at my Top 5, I can't believe how much it's changed. I'll have to update it one of these days. =R= Edited to repair link

Prospect #2 is an excellent prospect. I went to see it today and I think it would be a great venue for us. It's definitely more 'deluxe' than Prospect #1 but it's likely to cost a bit more, too. The proprietors are putting together a proposal, which they said they'd submit to me by early next week. Several people have indicated that they would like to lead culinary workshops/demos during the Gathering (one of those suggestions appeared right here on this thread!). Since it's very likely that the workshops/demos will take place on Saturday afternoon, I'm doing my best to secure a venue which can reasonably accomodate all of the potential workshops that have been offered, plus all the aspects of our group meal. And on that note, if anyone here has interest in leading a demo (and you haven't already let me know or posted about it here), please shoot me a pm with a brief description of what you'd like to do. I'll be back with more information, asap =R=

I'm glad you asked The venue is excellent and would definitely work very well for us. However, it was a "pinch" less than perfect (for a few reasons that are not worth getting into here). I have an appointment to see another space this coming Thursday and will keep everyone updated. =R=

Nice job, Martin. How long did that take, from beginning to end? =R=

You are correct. I hope to provide much more detailed information about the prospective venue -- and the surrounding area -- by sometime tomorrow. That said, it's probably worth pointing out that folks are free to shop wherever they like as it pertains to the Saturday group meal. If you have a favorite spot in town that isn't near where the event ends up being held, that doesn't necessarily preclude you from shopping there. In fact, even if the Saturday meal does happen at the prospective venue, there isn't going to be one nearby, central hub where absolutely everything necessary for the meal can be procured. At some point, we'll probably need some "away" teams, too. Stay tuned . . . =R=

Ok folks, it's "official." The dates for the Gathering will be August 8-10, with some additional "bonus" events likely to be planned/taking place on either side of that weekend. Again, I'm going to scout the prospective kitchen location for the big Saturday meal this coming Friday. I'll report back here with some additional details shortly thereafter. Stay tuned . . . =R=

You've probably seen this blurb at Metromix.com: There's some additional discussion about it here, at LTHForum.com. =R=

Do you mean the one on Damen, or the one in Marshall Field's (I refuse to use that other M-word)? ← LOL! I think they mean the one on Damen, which is in the former Scylla space. I personally don't know yet if it's officially open. =R=

Earlier today, I spoke to my contact at the prospective Saturday venue and she assured me that both dates will be held for us until we make our choice. I plan to re-visit the location in the next couple of weeks and make sure it's suitable for us. In the meantime, as Alex posted above, based on posts here, it looks like August 8-10 are the dates preferred by most people who actually have a preference. I'll give it a couple more days but unless that trend changes, we'll probably end up doing this August 8-10, with the big, collective meal being on Saturday August, 9 -- that's only 31 weeks from today! More soonish, =R=

Thanks, Alex. I was planning on bumping this myself this week. Yes, those seem to be the preferred dates. Happy new year, everyone I have an excellent lead on a facility for the Saturday afternoon/evening event. Let's try to choose the date by early next week and I'll see about locking us in at the venue. Sound good? =R=

I go back a ways with both of the gentlemen I named in the subject lines of this thread, so you may want to just throw this whole thing out the window and wait for the next account, which could be slightly more objective. We're not exactly friends but our paths have crossed numerous times in the course of my food geekdom over the past few years and my interactions with both guys have been consistently positive. So, for me, it's exciting to see these 2 Trio and Alinea alums reunited and running the show together at Powerhouse. I've actually been somewhat unenthused about finer dining lately but Powerhouse is one place that I really was excited to try. So, when a friend asked me if I wanted to eat there, I jumped at the chance. With the holiday season upon us, I realized that if I didn't get in now (this meal took place on December 12), the opportunity may not present itself again until late January. That was too long to wait. So, braving a lousy upper respiratory infection after an utterly miserable day at work, I made the 90 minute drive in rush hour traffic from Deerfield to 215 N. Clinton and I was happy that I did. Powerhouse has only been open since late November but from our experience, that was fairly hard to discern. Menu covers and other imprinted items are still being delivered, so heavy-stock paper menus were being used but service was smooth, efficient and friendly. We started in the bar, which is still coming together nicely. There, we were met by beverage director Scott Noorman who told us a little bit about Powerhouse's plans for a classic cocktail list. Because of the bar's era-specific focus, many of the featured cocktails will be bourbon and gin based. Scott poured a small sampling of a very potent brand of Swedish gin, called Zuidan. It differs from many other gins in that the aromatic elements are distilled separately and blended together selectively. The result was a savory and complexly-flavored gin that, unlike many spirits, actually spurred the appetite. After a few cocktails -- my friend particularly liked the Sazerac -- we moved to the dining room, which is a completely separate space from the bar, located north of the restaurant's entrance (the bar is to the south). It's a long and narrow space with high windows that showcase the tops of the small trees that line the sidewalk outside the building. Once we were seated in the quiet and elegant space, the progression of courses began. In all honesty, the kitchen sent out quite a bit of food that we didn't order so rather than a full-on review, what follows here is a round-up of the highlights from our meal . . . Slow-roasted chicken thigh with farro ragout, winter root vegetables and thyme Wow! I always make chicken thighs at home but I've only once before seen them offered in a restaurant (Sun Wah BBQ). What a great dish! The chicken had a deep, chickeny flavor and delectably crispy skin. It didn't taste like duck but it was just as deep in flavor. Across the board, the textures were fantastic. I loved the earthy farro which was slightly resistant to the bite and the root vegetables, which provided a great foundation for the chicken. Tartare of Kona kampachi with marinated shiitake mushroom, pickled radish and fennel seed cracker This dish surprised me with its aggressive ginger note but it was absolutely delicious and the boldness immediately distinguished it from so many other, forgettable tartares. Textures were combined thoughtfully and along with the great flavors, the result was a very compelling dish. Crisp Berkshire pork belly with curry broth, roasted apple, toasted barley and fresh bay leaf I thought the flavors in this dish were right on the money. I loved the muted sweetness and acidity of the roasted apple in combination with the rich belly. All the components were handled extremely welll. The succulent pork belly was tender and sticky but not greasy. Salad of romaine hearts with hard-boiled quail eggs, wild boar bacon, pecorino romano, ciabatta croutons and Alexander's garlic dressing This salad was terrific. The quail eggs and boar bacon were -- of course -- delicious together and the pickled pearl onions provided a pleasant, sweetly acidic note. The 'Alexander' after whom the dressing was named is, I believe, one of the partners at Powerhouse. I should mention that I was really grateful to Scott for helping us select a great wine; a 2004 Nicholas Joly "Clos de la Bergerie" from Savennieres, France. Years ago Scott told me that his favorite grape was chenin blanc and this wine made it easy to see why. In this situation, where we were trying to match up with several different dishes, I would have probably opted for an Alsatian Reisling (my default choice in such situations) but this wine was a much better choice. It had a great balance between sweet and acidic, and a delicate complexity that evolved as it continued to open up. It also had an interestingly dark color, which Scott told us was due to the fact that the grapes used to make the wine are allowed to develop small amount of botrytis before they are processed. A great, great choice . . . 2004 Nicholas Joly "Clos de la Bergerie" from Savennieres, France Sweet onion soup with pickled pearl onions and gruyère-crusted baguette This course -- a riff on traditional French onion soup -- was sent out by the kitchen and it was very enjoyable. Here, the "fixins" await the soup. Sweet onion soup with pickled pearl onions and gruyère baguette Here, the soup is poured. I liked the sweet, pureed soup and again, the pickled pearl onions provided a nice, acidic counterpoint. Nantucket bay scallops with serrano ham, bitter orange puree, roasted parsnip and mache I really loved this dish. I have to say that I probably wouldn't have ordered bay scallops on my own but I was very happy the kitchen sent these out for us to try. The components all worked extremely well together in highlighting the delicate flavor and texture of the perfectly prepared scallops. Red wine-braised short ribs with creamy polenta, maitake mushroom, kale and radish-herb salad I loved the combination of ingredients, flavors and textures here. The mushrooms provided a nice bit of chew that contrasted well with the tender short rib. The only negative was that it was a tad salty for my taste. FWIW, I have been watching my salt intake lately, so it's possible that it was just my palate which had a problem with the saltiness. Arctic char with cauliflower, romesco, green beans, hard-cooked farm eggs, chervil and caper sabayon This immaculately fresh piece of char was cooked perfectly. It was tender and moist with a wonderfully crispy skin. I loved the romesco, cauliflower and fried threads of saffron. The egg and sabayon elements didn't completely pop for me, although I really appreciated the idea behind the pairing. Crispy-skinned Arctic char Slow-roasted pheasant with sage stuffing, sweet potato, caramelized brussel sprouts and cranberry gastrique This tasty and well-conceived dish was essentially Thanksgiving on a plate. The stuffing was perfectly seasoned and spiked with tender nuggets of pheasant. I thought all the components -- including the brussels sprouts and the cranberry gastrique -- worked exceedingly well together. I even loved the sweet potato puree with marshmallow topping (foreground), even though I'm not normally a fan of sweet potatoes. Sweet potato doughnuts with brown butter glaze, cinnamon sabayon, arrop and pepitos This was my favorite of the 3 desserts we tried. The dessert menu was devised by Tara Lane (of Blackbird fame) but I don't believe she's actively working at Powerhouse. In any case, I really enjoyed the doughnuts, the pepitos and the arrop, which is, I believe, dried and candied pumpkin. The sauce was also tasty but somewhat grainy. I personally found that element somewhat unpleasant but perhaps it was intentional. In either case, the dish succeeded otherwise. I think we got a pretty good feel for Powerhouse during our inaugural visit and I definitely look forward to returning. Viewing the menus, there are several appealing and distinctive dishes offered that I didn't get to try, so a return is imminent. Chef Peters' menus do, more often than not, speak to me. This is thoughtful comfort food with a fine dining aesthetic. It's refined but not to the point where it loses its emotional impact. While many of the ingredients are familiar, they're prepared and combined in a most inviting way. If it's possible to 'get one's grub on' and experience fine dining at the same time, Powerhouse seems like a great place to do so. =R= Powerhouse Restaurant 215 N Clinton St Chicago, IL 60661 312 928-0800