ronnie_suburban

Interesting, Michael. When I was at my butcher's shop just a couple of hours ago, he gave me a full tour of the shop. I'd never been behind the counter before and it was very cool but I digress. In his walk-in were several racks of beef ribs, hanging on hooks. When I asked about them, he told me that the meat from those racks was specifically for hotdogs. I chalked it up to personal preference but now, after reading your comments above, I understand his method much better. Thanks for the additional information =R=

Apparently, we have our first false accusation. From today's Chicago Sun-Times: Accused chef: 'It's not foie gras' by Fran Spielman. =R=

Others may want to chime in here, but I'd say the dish most closely associated with Kahan is his braised pork belly. ← I agree; go with the pork belly (which I believe is braised and then wood-grilled). =R=

September 6, 2006... From today's Chicago Tribune - Good Eating section: Supermarket love...a while back, the Tribune asked readers to nominate their favorite area supermarkets -- and the results are in. A classic sandwich, all grown up...Bill Daley takes a cue from Alinea's Grant Achatz and has a "PB&J moment" of his own, explaining that "wine can go with nearly everything." Tasting notes are included. Samuel Adams Summer Ale...Jerald O'Kennard files the Beer of the Month installment. Spice up disease-fighting ability...in this special to the Tribune, nutritionist Kerry Neville explains that all spices are not created equally and that ". . . certain herbs and spices are chock-full of beneficial compounds that may help protect against cancer, heart disease, diabetes and even Alzheimer's." Cranberry beans...Robin Mather Jenkins with a useful guide. ===== From today's Chicago Sun Times - Food section: World chow right now...Maureen Jenkins (re)discovers Chicago's fantastically diverse ethnic markets. Tastings around town...Celeste Busk previews upcoming events at Daley Bicentennial Plaza, Binny's (on Grand), Carlucci (Downers Grove), Zapatista, Courtright's, DiPescara, Scoozi, Shaw's Crab House, The Chopping Block and Lucky Strike Lanes. Food news...Denise I. O'Neal delivers news of the week's restaurant industry happenings, programs and roll-outs, including the upcoming Supper in the Country benefit, in support of Chicago's Green City Market. ===== From today's Daily Herald - Food section: Sinfully good crop...food editor Deborah Pankey can't wait to take advantage of this year's local apple crop; predicted to be especially bountiful. Chef Gary brings a touch of style to Gary...in this week's Chef du Jour installment, Mike Michaelson interviews Gary Sanders, chef and owner of the toney Miller Bakery Café in Gary, IN. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== From the September 1st edition of the Chicago Reader's Restaurants section: The focus is on sushi. Brief reviews of Tokyo 21, Aria and Triad Sushi Lounge are provided, as is a list of other sushi venues which scored 7.5 or higher, according to The Reader's raters. ===== =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. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

I agree; just beautiful. =R=

He was shooting for the end of the year but that won't happen now. He figures it'll take about 6 months after finding a location to actually get it open. And, it won't be in the Chicago area; it'll be somewhere near Phoenix, AZ. =R=

From the article linked above by liamdc: =R=

you gave some to me ← And you lived to tell the tale =R=

Judy, as I know you have been Zingerman's Deli lately (didn't you go with the gang at the Heartland gather?), you'll recall that the "King of service," Zingerman's, has a system where servers rove about the room with food SHOUTING AT VOLUME 15 people's names - "I HAVE FOOD FOR U.E.!" from one corner, while another is standing in the middle of the room, over a thankfully deaf grandpa belting, "MATZO BALL SOUP FOR JUDY!!" Oy... But, somehow, the food always gets to the right people, and the food's apparently good enough that people tune out the noise and confusion. u.e. ← Not Judy here but you are correct about Zingerman's. That's how they do it at the deli and there seemed to be no problems at all with their system when I was there at the beginning of August. Of course, it's a small space with a cozy, adjoining outdoor area and it's fairly easy to hear your name being called. And, the food is so good at Zingerman's that it's hard to imagine anyone not listening intently for his or her name to be called. In any case, the serious-minded nature of the offerings at Zingerman's is probably the difference. Folks go to Zingerman's to get great food, not to be entertained. And there aren't very many distractions (from the food) at Zingerman's. Oh, and the folks who work at Zingerman's are really, really into it and they genuinely care about making customers happy and keeping them satisfied. =R=

I have a friend who is currently putting together a restaurant. He has a group of investors but no location. He's had a couple of near misses with potential landlords but has not yet been able to succesfully negotiate for a space. That doesn't matter to his investors, with whom he already has ongoing personal and business relationships. They know him and they have confidence in his abilities. But, my friend understands that if this doesn't go well, the investors will never be there for him again. So, he's being extraordinarily dilligent in getting the right location and the right deal for the location. What I've learned from 'watching' him go through the process, is that there are seemingly countless variables which come into play during the process. Some prospective landlords, who own property where a restaurant occupies only part of the space, are more negotiable if they know that a big-name chef is in the mix. They figure that 'big name' could draw traffic to the location's other retail outlets. I imagine that there's no 'one way' to start a successful restaurant. You've got to work with the resources you have and have the skills to parlay them into your ultimate goal. =R=

I suppose that it ultimately depends on what kind of business you're in but I agree that Alinea might not be the best choice for a business dinner. I'd certainly go there with co-workers (and I have) but I generally wouldn't take customers out for such a high-end experience. The last thing I want for dessert is a request to lower our prices =R=

Charcuterie gets a mention in a great piece by Russ Parsons in today's L.A. Times: The ABCs of salumi =R=

Hey Russ, Great piece in today's L.A. Times! The ABCs of salumi (free registration required) =R=

This is confirmed. The cast for season 2 has been announced. A story appears at RealityBlurred.com: Bravo announced Top Chef 2 cast =R=

August 30, 2006... From today's Chicago Tribune - Good Eating section: Go ahead, rub it in!...as part of the Tribune's SIZZLE & SMOKE A SUMMER SEND-OFF SPECIAL SECTION, Rick Asa files this special in which he tracks spice rubs, from their earliest days to their current incarnations. Recipes are included. Grilling wizardry applies to veggies too...in this week's Prep School installment, James P. DeWan provides some useful tips and techniques for making the most of grilled vegetables. Getting saucy...Bill Daley explains why Riesling and Rose wines are often good matches for BBQ. When grilling is an inside job...Test Kitchen Director Donna Pierce explore some options for grilling after the outdoor season is "over." Mini tomatoes...Joe Gray with a useful guide. ===== From today's Chicago Sun Times - Food section: Savvier sandwiches...with the school year upon us, Esther J. Cepeda lays out some easy ways to convert the ordinary into something special. Gulf Coast comfort food...Dave Hoekstra profiles the Southern Food and Beverage Museum, which among other parts of its mission is dedicated to recognizing how food provides comfort in the wake of natural disasters. Tastings around town...Celeste Busk previews upcoming events at Schaefer's, Sam's Wines (H.P.) and Cafe 36 (not to be confused with BIN 36). Food news...Denise I. O'Neal with the 411 on the week's Restaurant industry events, programs and roll-outs. ===== From today's Daily Herald - Food section: Something fishy about Harry Caray's chef...in this week's Chef du Jour installment, Leah A. Zeldes interviews chef Paul Katz, a 20-year industry veteran who's been with Harry Caray's Restaurants since 2003. Some healthy advice for packing lunches with less fat, sugar...with the school year upon us, food editor Deborah Pankey provides some timely guidance. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== From the August 25th edition of the Chicago Reader's Restaurants section: Nicholas Day profiles Jonathan Suratt, a Chicago beer maven who launched beermapping.com last fall. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby report that Blackbird's head pastry chef Tara Lane is leaving the restaurant and taking a position with Common Threads. The Dish Duo also fill in the blanks on a couple of other stories, which we reported here and here, last week. ===== =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. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

Not sure when this "popped up" because Metromix doesn't date their content but Chris LaMorte has posted some additional info about the 'new' Tru: A Tru value? =R=

LAZ, I was just thinking it was the "after work" crowd, but your description is much more colorful =R=

This has been my experience as well. =R=

From the article linked above by scordelia: =R=

Another place for which I now have details; frequented by several members of my extended family. I've never been here personally but I've had food from Tony's many times and it's always been excellent. They have several outstanding, house-made sausages and other great deli items. Tony's Italian Deli & Subs 6708 N Northwest Hwy Chicago, IL 60631 (773) 631-0055 =R=

I definitely agree about D'Amato's bread. Great stuff. A couple places I really enjoy: Caputo's Market - 2560 N Harlem Ave, Elmwood Park, IL (708) 453-0155 --full service grocery with heavy Italian leanings Bacio Deli and Market - 424 Sheridan Road, Highwood, IL (847) 432-1090 --similar to Caputo's but much smaller in scale Serrelli's Food Service - 6454 W. North Ave., Chicago, IL 60707 (773) 237-7530 --fantastic hot Italian sausage and other house-made products. I have a few more in mind for which I can't remember the exact details. I hope to be back with more info shortly. =R= Edited to add info about Serrelli's

Jean, I'm glad to hear that you enjoyed it. I was very close to ordering the sturgeon, myself. Maybe next time . . . =R=

Welcome aboard, Jen. I've gotta agree with ya' =R=

That's great-looking stuff, Dave. That coppa is just obscene. Congrats! I love Genoa salami. Which recipe did you use? =R=

I love the 'oven' aspects of my current toaster oven and do not want to make a change in that area. It's relatively large -- and cooks as an oven and a broiler very well. But it makes toast very slowly and somewhat unevenly. That's why I'm looking for a stand-alone toaster. I'm not crazy about dividing the tasks between 2 appliances but I'm resigned to it and I have just enough counter space to accomodate doing so without a losing a ton of usuable area. Surely, some folks around here must be in love with their toasters . . . =R=