ronnie_suburban

Any new comments? I'm looking for a 4-slice toaster and cannot determine by reading the linked article if the KA 4-slice model would rate as highly as the 2-slice model that's reviewed in the article. I'm looking for something fast, consistent, easy to clean and durable. Ideally, I'd like separate temperature controls for each 2-slot bay. Any recommendations or guidance on this front would be greatly appreciated. Thanks =R=

I've inserted pictures of a few of Vie's dishes into my post above. I'm sorry that their quality isn't better but I was shooting without a flash in low light with a relatively newish camera. Still, in spite of my poor photography, I think the images convey something about how great the dishes are at Vie. =R=

Happily, at least one of us kept this in mind and because of that we did return to Vie last week and enjoyed another phenomenal dinner. The menu had changed almost entirely from our first visit back in June. That said, our experience mirrored the previous one in that it was again very hard to decide what to order because almost everything on the menu was tempting. That's what I call a 'first-class' problem and frankly, I don't have enough of those. One thing I like about the way Vie's menu is divided in to 3 sections -- Firsts, Soup and Salads, Entrees -- is that it invites you to try more dishes. And as a party of 4, that added up to nearly a dozen delicious tastes for us to experience. But, before we could even get to our order, we were presented with a delicious amuse. It was a lightly-fried squash blossom filled with cheese and served over a sublime, pickled corn relish. I snarfed mine down without hesitation, making sure to get every taut, sweet kernel of corn into my mouth. The completely empty plates around me let me know that I was not alone in my love for this bite. Since the talking had completely stopped, I had to use visual clues Amuse of Fried, Stuffed, Zucchini Blossom After some deliberation and a bit of negotiation I decided on the Skycrest Farm Goat Camembert on wood-grilled bread with house-made Lardo, Black Mission Fig Airgre-Doux and Marcona Almonds. It was absolutely delectable. I can't remember ever having Lardo before but it was expectedly rich and mildly salty with a distinctive, melt-in-your-mouth quality. Its finish was clean, not greasy. The Camembert was creamy and slightly pungent. The wood-grilled hearth bread was a perfect foundation for the dish and the vanilla-infused figs and crunchy blanched almonds were sensational accompaniments. This was terrific, inventive, decandant and satisfying. Camembert, Lardo and accoutrements I also tasted the Panzanello, which in this case consisted of wood-grilled Octopus, house-cured Fennel Salami, grilled Fennel, summer Beans, rustic Croutons, Anise Hyssop and Lemon Vinaigrette. I was very tempted to order this myself, so I was thrilled that George ordered it and let me taste it. It was even better than expected. The components themselves all sounded wonderful but when combined, they synergized into something well beyond the sum of their parts. The complex combination of distinctive flavors and perfectly varied textures was truly delightful. What an inspired dish! Panzanello with Octopus and Fennel Salami The Caveny Farm Turkey Confit was also delicious and inventive. It was served with wilted Arugula, Sage and Lemon Butter, Preserved Meyer Lemons and Fried Sage Leaves. Here, the flavors combined to evoke an emotional response . . . it was reminiscent of Thanksgiving but much more refined. The tender shreds of Turkey were addictive and the Sage and Lemon accents really took it to another level. Wonderful. Turkey Confit with Preserved Lemon and Fried Sage Leaves I screwed up when ordering my salad, so I ended up with the same salad that my wife ordered -- the exquisite Beet Salad. This was not an actual problem because not only was it amazingly delicious, once I realized my error, I ordered the salad I "really" wanted and the 4 of us split it. But, before that, the Beet salad provided a transcendant experience. Of course, the beets were locally grown and the salad also included roasted Green Acres Carrots, wood-grilled Sweet Onions, Dill and Horseradish Vinaigrette and Prairie Fruits Farm's fresh Chevre. Talk about a dish being more than the sum of it parts -- this was a classic example of that dynamic. I loved this salad. The tender beets and earthy carrots worked amazingly well with the vinaigrette and the chevre unified those elements and took them beyond. The textures and flavors, while familiar on their own, accented and complimented each other wonderfully when combined. Beet and Roasted Carrot Salad The 'other' salad was the Kinnikinnick Farm Heirloom Tomato Salad with warm Mindoro Blue Cheese Cream, Pickled Sweet Onions, Spanish Olive Oil and an Herb Crostini. I was totally pleased that I asked for one of these to be brought out because it was damn near perfection on a plate. Each component was fantastic and together they were even better. Are you beginning to sense a theme here? The flavors were again distinctive and complimentary. The textures provided enjoyable contrasts and the salad looked beautiful. Of course, after we tore into it, it went from beautiful to invisible in very short order. Heirloom Tomato Salad with Blue Cheese Cream George ordered the Chilled Local Watermelon 'Gazpacho' with Sweet Onion, Tomato, Lime, Cilantro, Peppers and Rock Shrimp. Our trusty server, David, spoke lovingly of this dish, saying that it represented a perfect balance between sweet and hot. He was 100% correct. The sweet and hot components sang beautifully together in this harmonious pairing. The flavors were bold, with no individual element stepping over any of the others. Chilled Watermelon Gazpacho Entrees presented a problem in that so many of them were tempting. Choices included Skate, Halibut, Sturgeon, Chicken Ballotine, Brisket, Hanger Steak, a Veal combination (strip loin and sweetbreads) and Canneloni. Even the few proteins that we'd seen on the previous menu had different preparations this time around. Again from the 'first-class problem' department, I'd been having Sweetbreads fairly often and even though the Veal combination sounded great, I opted against having Sweetbreads again. Instead, I ordered the Organic Brisket, which was braised and wood-grilled and served with some delectable (and gigantic) Peruvian Lima Beans, Sweet Corn, Chanterelle Mushrooms, Fried 'Drop' Biscuits and Pickled Market Beans. This plate was spectacular. At first glance Brisket doesn't seem like a very 'Vie' dish but this rendition was truly unique and had Chef Virant's touches throughout. I myself make a pretty mean brisket and I can assure you that mine is strictly 'amateur hour' compared to this one. Braised and Wood-Grilled Brisket My wife ordered the Herb-Roasted Skate Wing which was served with Pearl Pasta (with Green Acres Eggplant, Garlic, Chiles and Mint), Summer Beans, Preserved Lemon & Mint Gremolata. I'm not a huge mint fan but I still enjoyed my taste of this dish. The Skate was fresh, tender and perfectly cooked. It flaked nicely and was still plenty moist. The Pearl Pasta, which reminded me of Israeli cous cous, was terrific. The Summer Beans were tasty and tender but not overcooked. My wife loved this dish but was so full by the time it got to her (lightweight!), she couldn't finish it. In spite of this, our marriage is still secure. Herb-Roasted Skate Wines -- as chosen by our companion Greg, who has a gift for making fantastic pairings when a variety of dishes are ordered -- were delightful. With our first 2 courses we enjoyed a fantastic White Burgundy: a 2003 Montmain Chablis Premier Cru from Louis Michel et Fils. Later, with the entrees, we had 2001 Chateau de la Gardine Chateauneuf du Pape. I don't think I've ever had a wine chosen by Greg that I didn't really enjoy. Unfortunately for the rest of the world, his services are a bit hard to come by. But, we're lucky to know him -- and dine with him frequently. Thanks, buddy! All 4 of us had been thinking about Vie's version of the Warm Gooey Butter Cake -- a standard in St. Louis, from where chef Virant hails -- since our last visit. It very well might be the best dessert I've had all year. So, 2 of us ordered it this time out and it was delightful once again. This time it was served with Trader's Point Frozen Yogurt and Cinnamon-Poached local Plums. This is a truly fantastic dessert and one that should not be missed. We also ordered the Warm Honey-Roasted Peaches with 'Grandma's' Pound Cake, Brown Butter Ice Cream and Honey Wafer. This was also terrific. I loved the tender peaches which paired perfectly with the buttery pound cake and delectable ice cream. The Chocolate Marquise with fresh, local Berries, candied Pistachios and Creme Anglaise was amazing too. I'm not always a chocolate fan but this was sensational. Due to nothing more than a combination of sheer temptation and overkill, we ordered a trio of the house-made frozen confections: Lemon Ice Cream, Sour Cherry Sorbet and Guava Sorbet. All 3 were bursting with flavor and amazingly refreshing. And, if all that were not enough, chef sent out some glasses of 2004 Moncalvina Moscato d' Asti. Whew!! Honey-Roasted Peaches and 'Grandma's' Pound Cake with Brown Butter Ice Cream Service, provided by the aforementioned David, was terrific. I was somewhat astounded to read in the latest Zagat Survey, some minor criticism of the staff at Vie. This is because the service at both of our experiences at Vie has been fantastic and it's hard to imagine it lacking in any way. And, in spite of those mildly negative comments, service at Vie still managed to score a 23 in that latest survey. That's certainly not a bad score but it's decidedly lower than I would rate it if I were forced to 'pick a number.' Again the ride from Deerfield to Western Springs took less than 30 minutes. That's only about half the time that the live-traffic web site said it would have taken to travel from DF to downtown at that same hour. Still, if the trip were 3 times as long, it would still be well worth it. If you don't consider Vie a destination restaurant, you should. As much as people know about it and as much as there is general consensus about how excellent it is, it still seems to be somewhat of a 'secret' to many. For those who haven't yet dined at Vie, I have one question: What on earth are you waiting for? =R=

. . . but definitely do not brine them =R=

LOL . . . the irony is delicious in and of itself! =R=

LOL! Jerry, I've actually eaten at similar place in central Indiana, called East of Chicago Pizza Company, which is some sort of regional chain. It cost a bit more than $3.99/pp at Pizza Street but not much more. Savory pizza wasn't the only thing on their buffet either. There were a few 'submarine-type' sandwiches and some "dessert" pies too -- and there was a salad bar. Free refills on Pepsi products were available for those dining in. Anyway, my son loves the place and it's very near his grandma's house, so we've been there a few times. I can't say I particularly enjoy it but it isn't terrible either. If there's something you want, you can just ask and they'll make it for you. Anyway, like you, I definitely thought it was better than the "major" chains but it's been so long since I've eaten at one I can't say that definitively. =R=

From the article linked above: Don't expect lots of foie gras fines =R=

Earlier this week I learned that one of the men whose work and dedication made Alinea great, Chef John Peters, left Alinea to become the Sous Chef at NaHa. Chef Peters, who was with Chef Grant at Trio -- and through the entire transition into Alinea -- will most definitely be missed. When yellow truffle and I first started following these guys around, Chef Peters was part of the very small group which was directly responsible for turning Alinea into a reality. When we 'trailed' the team in their food lab, I was impressed by not only his myriad abilities but also by the way he comported himself. A leader could not hope for a better teammate. Seeing his contribution, it was clear to me that opening Alinea would have been a much more difficult endeavor without him. I don't mean to speak for Chef Grant or the rest of the Alinea team, but this was obvious even to an outsider like myself. Of course, the Alinea team is still going strong and chef Curtis Duffy, who was also part of that small, Alinea advance team, has been promoted to Chef de Cuisine. Obviously, these guys are way too good at what they do to miss a beat and Chef Duffy is incredibly capable. But I'm guessing that it won't be quite the same in the Alinea kitchen without the steady professionalism that Chef Peters provided. The man has an unmistakable presence. Good luck to both Chef Peters and Chef Duffy in their new gigs! =R=

Don't worry Ron. They'll be weakling, scrawny PETA people. We can just push right through them ← LOL! Josh, you sound more like Bourdain every day! =R=

Well, someone will have to file a complaint first. After that, I assume that the City will need to actually investigate before sending the warning letter to an establishment, since it wouldn't exactly be legit to send one based on heresay alone. After that, an investigator will need to confirm that the restaurant in question actually sold the foie gras in question and didn't merely serve it as a courtesy or accomodation. I think enforcement on this issue is going to be very difficult. It seems that the biggest risk which those who continue to serve foie will endure is not citation by the City but instead, the possibility of protestors gathering outside their restaurants. =R=

From the article linked above by scordelia: Chicago's wild foie gras chase =R=

LOL! I love it! I believe that SSB = Smug Scientific Bastard =R=

August 23, 2006... From today's Chicago Tribune - Good Eating section: Mixing it up with wine...Bill Daley reports on those dog-days-of-summer ocassions when "mixing" with wines can actually be a good thing. Recipes for refreshing Sangrias and Spritzers are provided. Back to school: Students will see a food makeover...as if going back to school weren't already hard enough, Janet Helm reports on how schools will alter their cafeteria offerings with an eye toward healthier eating. Ethics at the table...Robin Mather Jenkins reviews The Ethical Gourmet by Jay Weinstein. Truth in vodka...Joe Gray reports on the "new breed of infused spirits [which] instill natural flavors with optimal effects." Brit hit...Brian McCormick visits with 15-year-old cookbook author Sam Stern, who hails from Yorkshire, England, before his recent appearance at Barnes & Noble in Skokie. Stern is in the U.S. to promote his first book Cooking Up a Storm: The Teen Survival Cookbook, which was big hit when it was originally published in Britain last year. Okra...Donna Pierce with a useful guide. London's larder...Carolyn McGuire visits the Borough Market in London which is " . . . a reflection of Londoners' growing interest in food and concern about its provenance." ===== From today's Chicago Sun Times - Food section: Salad surprises: hidden calories abound...Sandy Thorn Clark goes 'inside the salad' and reports that they're not always as healthy as they appear to be. Tastings around town...Celeste Busk previews upcoming events at Parlor, Harry Caray's, David Burke's Primehouse, O'Donovan's, Flight and Carnivale. Food news...Denise I. O'Neal reports on, among other topics, an upcoming appearance next Monday by WLS TV's Steve Dolinsky at An Evening to Savor, an fundraising event at the North Shore Center for the Performing Arts, which will benefit Rush North Shore Medical Center. ===== From today's Daily Herald - Food section: Chef brings 30 years of experience to Cafe Amano...in this week's Chef du Jour installment, Melissa Allen profiles Marco Conte of Café Amano in Elmhurst. Little chef...Beverly Levitt points out, from personal experience, how cooking can not only contribute to the development of our children but also how it can help bring families closer together. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== From the August 18th edition of the Chicago Reader's Restaurants section: The focus is on newcomers, as Martha Bayne takes a look at Erba, Il Covo and Saint’s Alp Teahouse. Additionally, blurb reviews of of 25 other, new spots are also provided, including a quick look at Uncle John's Barbecue by LTH Forum frontman, Gary Wiviott. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby that the former crew at the late Joel Findlay's 302 West in Geneva will open Niche, their collective restaurant -- and homage to their former boss -- on August 30. ===== =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. <><><><><>

As Willie Nelson might say, we're back "on the road again." Of all the places we visited on our trip, Louisville surprised me the most. I'm not sure exactly why but it just had a vibe which really spoke to me. The city itself is beautiful and impressive and the riverfront is a scenic and relaxing place to spend a chunk of time. In this case, the folks at our hotel were extremely friendly and we also had the benefit of being hosted by Marsha (aka eGS member zilla369), who went out of her way to make us feel at home. Even before we arrived, she was in communcation with us via cell phone -- while on her computer -- providing us with valuable information about the Louisville Slugger Museum. If not for that 'uplink' we would have missed their last guided tour of the day. Instead, we arrived there with 5 minutes to spare and had an awesome walk-through. Of course, after seeing all the cool baseball iconography, I was hungry and thinking about our dinner -- the one for which Marsha again came through and made us a reservation -- 6 pm at Lynn's Paradise Cafe Lynn's is a fairly kitsch spot but they also happen to serve excellent food and cocktails. The space and environs reminded me a bit of Archie McPhee's in Seattle, except with food. The dining room is adorned with all sorts humorous novelty items and other assorted wonders. But, what they're really known for is their chicken . . . ok, just kidding about the chicken We ordered some artful and potent libations (bloody mary was terrific) and sampled some of Lynn's famous Blue Frog Legs . . . ok, just kidding about the frog legs We tried a few appetizers which included some crispy potato pancakes served with a bowl of creamy, dippable goat cheese. We also ordered the pork rind flight (no, I'm not kidding about that) and it was, while not oustanding, fun and decent. Entree-wise we had great success too. My wife ordered Lynn's famous meatloaf, which, purely for the sake of research, I felt I needed to sample. It was marvelous. I ordered a BLT in which the "T" meant Fried Green Tomatoes. Needless to say, it was delightful. My son had very well-rendered order of fish and chips. We were stuffed but still decided to share a piece of 'patented' Derby Pie. Derby Pie became a registered trademark in 1968 and Marsha explained that every outlet which sells Derby Pie, procures it from the same place; the place where it was invented: The Melrose Inn. This is the only authorized source for the Derby Pie and, from what I understand, violations are simply unheard of. So, if you order it in Louisville, it's almost certain to have come form the Melrose Inn. The pie is basically a pecan pie which also includes chocolate. In this case it was served with a generous dollop of fresh whipped cream and it was absolutely delicious. The words 'Melrose Inn' were embossed on the rim of its delicate and delectable golden-brown crust. After dinner, we chatted for a while and then said our goodbyes . . . As you can see, no Blue Frogs were actually harmed during our meal at Lynn's. Next stop, it's lunch at The Brown Hotel where we'll sample another Louisville icon -- The Hot Brown -- at the very place where it was invented. =R=

Yes they are ← Beautiful! I'll bet they'd be fantastic alongside a few strips of crispy jowl bacon. =R=

Another basic difference between guanciale and bacon is that guanciale is not smoked. This information is also provided at Cerino's web site. Here's a link to a picture of the finished dish at Cerino's, which was posted on this thread in the Heartland forum. Are those your eggs Blue_Egg_Farmer? =R=

A friend informed me earlier today that chef John Peters, formerly chef Grant Achatz's right hand man at Alinea, has signed on as Sous on at NaHa. It's very exciting news and while it's definitely a loss for Alinea, it'll certainly be a boon for NaHa. Chef Peters, if you're out there, congrats on the new gig! They're lucky to have you on-board at NaHa. I hope to see you soon. =R=

Fight the power! ← LOL! On D-Day, it's nice to hear da' Mayor still quacking about this . . . =R=

RS, Do you think the location on Wells is as good as the Suburban one? Molto E ← I don't know. My favorite is their original location in Lincolnwood. But from my experience, QC is pretty consistent at Malnati's, so I'm guessing that all their locations turn out product that is equally high in quality. =R=

Beautiful stuff, Elie. I definitely want to make some lardo too. I had some over the weekend that was just awesome. Thanks for the pics. =R=

I like Didier Durand's (Cyrano's Bistro) take on this . . . Owner Plans To Sue Over Foie Gras Ban =R=

We can never have too many. Nice work, Kerry. =R=

Back in June of 2005, the Chicago Tribune rated NaHa's burger the 2nd best in the city. Last Friday I finally got a chance to try it and I thought it was terrific. The burger, served on a toasted brioche bun from Red Hen Bakery, was thick and very juicy. It was cooked perfectly to medium rare, topped with caramelized onions and, by my choice, Manchego cheese. Some gorgeous lettuce and slices of perfectly ripe tomato were also served with it, but I ate them separately. Accompanying the burger were also some terrific, crispy french fries. 3 of the 4 other folks I was with also ordered the burger and everyone seemed to be very pleased with it (i.e. all plates were completely cleaned). And, at $10 per burger, I felt very comfortable having a relatively new supplier foot the bill. The burger at NaHa is, not surprisingly, the real deal and I'd definitely recommend it. As it turns out, NaHa is also a great place for a business lunch. The menu is impressive and thoughtful and the space itself is comfortably elegant. Service was fantastic. I felt like we really made a nice impression there with some folks who were visiting from both out of state and out of the country. =R=

Interesting take, Josh. Thanks for the report. I too have always wondered about Kevin. I can't remember who, but someone once told me they really loved it there. Did it feel like it would be appropriate for a business dinner? I've got a few coming up? =R=

Definitely hit Fox and Obel. I think it might be the best food store in the city. As a visitor, it'll be a bit frustrating because you'll want to buy stuff, cook with it, etc. Still, their cafe is great and it's a fun place in which to wander. Another fun spot for specialty foods is The Chopping Block, which, in addition to its great line-up of classes and events, carries some fantastic food products and kitchenwares. As for Chicago-style, Deep Dish pizza, my opinion is that Lou Malnati's is, by far, the best of the best. They have a restaurant in River North at 439 North Wells Street. Another cool spot is Intelligentsia Coffee, which is now offering public tours of its Roasting Works Facility at 1850 West Fulton Street in Chicago. So many more . . . it's really only limited by your interests and amount of time you have to spend. =R=