ronnie_suburban

Some more media attention for Sarah's; this time from Nancy Maes in today's Chicago Tribune: Family favorites in a fancy setting =R=

Bummer. I hope most of the trouble you describe can be attributed to their having just opened. Still, even by that measure, your report is not promising. =R=

From the article linked above by VeryApe77: =R=

I always thought Fresca was innately diet. =R=

In an interview with Milt Rosenberg on WGN radio (Chicago) Anthony Bourdain and Paul Kahan (Blackbird, Avec) discuss their respective chapters in the book -- and a variety of other subjects. A Chef's Life =R=

Yes, this happier, non-closing news was first reported by Chicago Magazine's Dish on May 11 and then updated on August 3. =R=

White Truffle Explosion?!?! =R=

From the piece, by Janet Fuller, linked above by nr706: =R=

2 places that may be worth a visit -- if you like burgers -- are: Mazos Restaurant Solly's Butter Burgers And I've heard from a few friends that Zafirro's (1724 N Farwell Ave, Milwaukee, 414 289-8776) turns out excellent pizza but I've never been there myself. I agree with LAZ's suggestion about Kopp's. IMO, it's the very best of the WI frozen custard joints. =R=

Tried the Black Cherry and didn't really care for it. The finish was horrible-tasting -- almost like bad cotton candy, but worse. =R=

Reporting back to say that after trying the Broadbent product, I thought it was good but not great. Not even in Nueske's neighborhood. =R=

Wow! Stellar link! =R= ← Oh yeah, check out this link.... http://www.alinearestaurant.com/ ← . . . maybe the Alinea team should hire Anthony. =R=

Wow! Stellar link! =R=

Damn, that's terrible news; not exactly the kind of closing which inspired this thread. I've had some truly memorable meals there. =R=

October 19, 2005... From today's Chicago Tribune - Good Eating section: Bonjour, roussanne!...Bill Daley explores the pleasures of Roussanne, a lesser-known white grape varietal from the Rhone Valley. Tasting notes are included. Colombian Treasures...Robin Mather Jenkins tracks the influence of Colombian tradition on the Chicago culinary landscape. Persimmons...Joe Gray with a useful guide. ===== From today's Chicago Sun Times - Food section: The foods prominent people can't live without...If anyone's interested, Sandy Thorn Clark reports on which foods a variety of local celebs simply cannot forego. As weight loss plateaus, Ortiz redoubles effort...Nothing says "I'm trying" like a redoubling of effort. Food editor Sue Ontiveros provides an update on Greg Ortiz, a participant in the Sun-Times' "40-and-Fitter Challenge," originally launched this past summer. Tastings around town...Celeste Busk with her weekly preview of the week's food happenings, inlcuding events at Kendall College, Le Francais, Narra, Shaw's Crab House, Opa Estiatorio, Cafe Spiaggia and Pops For Champagne. Ted's back in town...Denise I. O'Neal previews Ted Allen's new book as well as his upcoming, mini book-signing tour in Chicago. New kid on the block...Denise I. O'Neal takes a look at Bombon Cafe, a new venture from the owners of the popular bakery (of nearly the same name) on 18th Street in Pilsen. ===== From today's Daily Herald - Food section: Food Network chef cooks up movie role...food editor Deborah Pankey dishes briefly -- and nicely -- about Paula Deen's role in the film Elizabethtown, which is in theaters now. Food and fellowship fuel gourmet club...Laura Bianchi visits with Glen Ellyn resident Sherry Yarema who turned her life-long love of cooking into a passion she's been sharing with other for over 3 decades. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby report on some dining love, coming soon to Downers Grove. ===== =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.

SW, We've been to Beinlich's together so I'll be very curious to hear your impressions of Mazos. As I posted upthread, their burgers are similar in style to Beinlich's but they actually have a lot of flavor. Sadly, I don't think either of us would say the same about Beinlich's. =R=

Yes. The piece appears in the October issue of Gourmet (page 206). It's a "dual" piece with Tony and Caroline Bates each writing reviews of the same places. Neither writer knew about the other -- and the pieces appear side by side in the issue. =R=

I think this might be the thread you're seeking: Kansas City, LC's Bar-B-Q =R=

S&S is a great spot, IMO. Their 7-course, $50 tasting menu is often mentioned at the best dining deal in Chicago. And I agree completely about their desserts which are absolutely delicious and generously/obscenely-portioned. We've had a couple of other discussions about S&S as well: Sweets and Savories - Chicago, and the Kobe beef burger Doin' it Right at Sweets & Savories - Chicago, Eating with Alex =R=

I've tried Niman Ranch's version (purchased at Trader Joe's) and thought that it was very good but still, I didn't like it as much as Nueske's. The big difference was the smoke, which I thought was a bit more astringent in the Niman product. Nueske's product was also a bit sweeter, which I was surprised to learn, I actually liked better. =R=

Thank you, Anthony, for taking the time to share your images and impressions with us again. I'm heading back to Alinea next month and I'm really looking forward to experiencing the fall menu -- now, even more so. =R=

Good thoughts, Pontormo. Just to add one tangential wrinkle, I work in the juice/concentrate industry and another reason why a product containing blood orange juice may have been discontinued is due to simply lack of supply. The last thing a marketer wants to do is launch product which cannot be consistently supplied. Processed blood orange juice and concentrate are not consistently available like their standard, commodity-oriented counterparts (Valencia and de-bittered naval, for example). FWIW, I did try the gaufrettes which were linked upthread by Gifted Gourmet. We had to buy a case of 12 bags. They arrived to our office a couple of months ago. 11 bags remain unopened. =R=

There was a great piece about bacon (and some sources for it) reprinted in the Best Food Writing series not too long ago. I'm not at home to check but I'm pretty sure it was in the 2004 edition. I'll try to remember to check the details when I get home tonight. =R=

I read recently in a trade magazine at work about Broadbent Hams' Pepper Bacon and how it won some award. I ordered some and it has arrived but haven't tried it yet. And, fwiw, I will be using Neuske as the measuring stick. =R=

I often wonder about this myself and yes, I think the reason is because most folks don't know how to cook ribs or any other BBQ for that matter. =R=