ronnie_suburban

This question is for anyone who's been to this year's Taste: how was beverage availability? I remember in the past that food stands didn't also sell drinks and that getting food and drink required 2 separate stops. Is this still the case? If so, how were the beverage lines? We're going tomorrow and it's supposed to be even hotter than today (high 90's). Yes, we're going to bring some bottled water with us but I'd like to have an idea of what to expect. Thanks, =R=

First, I'm sorry to hear about your cat. That is sad news. But, thank you so much for sharing this. I learned so much from reading this and it's all completely fascinating. I hope there will be more of these installments from you in the future as the weeks and months roll by. Your intense passion for what you're doing totally comes through and that's just a great thing! =R=

I thought it was sadly affirming that when the group was narrowed from 4 to 3, it was Susannah who was eliminated and not Deborah. I was no fan of the robotic and low-fat-obsessed Susannah but at least she knew how to cook. Yet, out of 10,000 supposed applicants, Deborah -- someone who didn't even know how long to cook a pork chop -- made it to the final 2. Congrats to Dan & Steve, though. I find their schtick somewhat tiresome -- and they weren't my favorites -- but at least they appear to know something about food. =R=

I think you can do it but the issue will be how far from the heat source you can actually position the meat. In a smaller grill, with its limited grate surface area, you may find that you cannot keep meats anywhere but directly over the heat source or very near it. This will cause the meat to cook too quickly (or burn) and take only a limited amount of smoke. I'd start with smaller pieces and see how it goes. The unit you link to above certainly looks like its dampers are functional and that should allow for some decent temperature control. You could probably even fashion a small water/drip pan to use as well. Because of it's rectangular shape, that unit actually looks preferable to the small round Webers, for use as a smoker. =R=

LOL! The one thing I remember about Chicagofest was losing my retainer -- left it on my plate which got tossed out. I think that was 1978, if I'm not mistaken. I know it'll be crowded and it'll probably be hot as hell but I'm determined to make the trek this year. Sad thing is, I'll be leaving my kid at home. Taste of Chicago is no place for the little ones. This is business. =R=

Feel free to post on the appropriate threads here, as well. =R=

There is a Rosebud a couple of blocks from my office, in Highland Park. We called them and asked if they have the "same" burger that the folks at the Tribune raved about. They said they did and today we ordered a couple -- carry out. I know this isn't the exact basis on which the Tribune rated them, but since we always get carry-out, for purposes of our comparison, it was fine. In fact, the places I list below prove that excellent burgers -- cooked exactly to order -- can be had rather easily on a carry-out basis. Since we like Rosebud, I was a bit surprised by the mediocrity of their burgers. Yes, they were big but size isn't everything. They were scorched (acrid tasting) on the outside and nearly gray in the inside, even though they were ordered medium-rare. And they were dry, oh so dry. The Rosebud burgers we had today don't even make the top 3 in Highland Park: Player's Grill Norton's Michael's Overall, I can think of 5 better burgers within 5 miles of my office: Player's Grill Norton's Barnaby's - Northbrook Charlie Beinlich's - Northbrook (I don't love them but they are superior to Rosebud's version) Hackney's - Various locations (I don't love them but they also are superior to Rosebud's version) =R=

My surprise was that you didn't list brownies. I guess that's why you're known as browniebaker and not brownie-eater =R=

Looking at the list, there are a few places that seem worth hitting right off the bat. Again, with the usual caveats, places such as Ricobene's, Los Comales, Sabor Latino, Buona Beef, Maxines, Polka Sausage & Deli and The Noodle will be at the top of my list. And for those who don't mind .pdf files, here is a link to an event map at Sun-Times which loads about 1000x faster (ok, I'm exaggerating) than the map at the city's site. Vendor Map - Taste of Chicago 2005 (Don't forget to turn on your pop-up blocker) =R=

No worries. This is absolutely fine. I just knew there were some decent mentions peppered throughout that other thread; even though low-end stuff wasn't its primary focus. =R=

LOL! I think the biggest potential flaw with Taste is that participating vendors will often serve anything at their booths in the spirit of churning revenue -- regardless of whether those items are actually served at their restaurants. My m.o. is to study the maps and vendors lists provided at the site I linked upthread, isolate the best possibilities and then hit them in some sort of strategic order. Although, with temperatures expected in the mid 90's range, I won't be hitting Taste today. =R=

Yeah, as for the northern burbs, the Evanston market towers above all the others. That's just a bit too far for us to travel on Saturdays. Once little league ends that may change, however. Thanks for the heads up on the Strawberries. I'll be sure to taste before I buy. =R=

I'm going to preface this thread by saying that I don't want it to turn into a planning and meet-up thread. Let's use private channels for such discussion and keep this one firmly focused on the food and specific details of the Taste itself. The 25th Annual Taste of Chicago begins on Friday, June 24. What this event may lack in quality, it certainly makes up for in quantity. By the time it concludes, over 3 million people will have passed through the Taste. Previous years' threads have bashed the event pretty harshly -- and deservedly so in some cases -- although, there are always a few stand-out booths, which can make attending worth it. Please list your favorite booths from previous years and those you're most excited about visiting this year. I'd also like to know, from folks who attend this year, what their favorite booths are and which ones they feel should be avoided. I plan to spend at least one day at the Taste and hope to report back with some details and some pictures. Please, feel free to do the same if you end up attending this year's installment. =R=

LOL!! Did they keep the Jewel's name secret? Was it on the stands or did they use Jewel bags? I hope that this is not a trend! ← I honestly never went back to check, but I will be sure to do so at tomorrow's installment. I just have to remind myself to have a cocktail or 2 first I had a good but somewhat limited experience at the opening of the Deerfield market last Saturday. The market was mostly comprised of cut flowers, plants, jarred and canned (fancy) foods and dog treats but I did manage to source some excellent greens, asparagus and portabello mushrooms, all of which were grown in Michigan. There were also strawberries but I didn't know when I'd have time to make something with them or eat them so I passed...probably a mistake this time of year. If they look good again this week, I'll definitely pick some up. =R=

You may want to check out this fairly recent thread: Ann Arbor Dining, Why isn't there more quality? There are also a few other AA threads running, which you can access via the "search" feature. HTH, =R=

Congrats, Abra. That all looks good enough to eat! =R=

My favorite moment of last night's show was the sight of Ming doing a very silly dance in the background as Matt, Sara and Autumn huddled in the foreground. At the time, he was standing between Bernstein and Ruhlman, who also seemed to be highly amused. I love Ming, but if Deney Terrio had been there last night, it would have been Ming who got 86'd. =R=

Perhaps it's the same family. From what I know the original Reagan Meats location is in Glenview on Waukegan Road. I'll ask next time I'm in there. =R=

Reagan continues to impress me. We've hit it at least 4 more times since I opened this thread. Their skirt steak remains consistently the best I've ever purchased. For sake of variety I picked up some prime strip steaks last weekend -- a cut I don't particularly love -- and thought they were absolutely out of this world. Even their pork chops, another "ho-hum" cut at most places these days, were juicy and delicious -- they actually tasted like pork and were moist enough to swallow without peril But the best thing was the hanger steak, which I served to guests last weekend. The very fact that the folks at Reagan's would go out of their way to cut us 2 of them on request, while we waited, separates them from a lot of other butchers in the area. Compare that level of service to one very popular non-prime butcher in Northbrook who told me that whole briskets were nearly impossible for him to get and who, on another occasion, told me he couldn't source marrow bones The hanger steaks were absolutely beautiful. They were so tender and delicious that I may actually spoil myself by ordering them again in the very near future -- and just for the family next time. Next up will be some home-made bratwurst and italian sausage which we're planning to grill tomorrow. I'll be sure to report back. =R=

A few processed fruit products; juice concentrates and purees. Very glamorous stuff! =R=

June 22, 2005... From today's Chicago Tribune - Good Eating section: It appears that Tribune Food and Wine reporter Bill Daley has the week off as he gears up for his new Q&A column. A call for questions appears on the home page (of the on-line version) of the Good Eating section this week. The competition heats up...Robin Mather Jenkins provides a detailed guide to tv's reality/cooking offerings as she sums up the comments of 4 Tribune staffers who rate each show on a variety of different criteria. The secrets behind sensational salads...Elaine Glusac talks to several noted, local chefs -- including Shawn McClain, Randy Zweiban and Priscilla Satkoff -- to get their tips on how to construct great salads. You'll flip for this sauteing skill...James P. DeWan files another installment in his series of "technique" instructives, with a lesson on the art of saute. Mint...Donna Pierce with a useful primer. Groceries, and a bite to eat...Kelly Aiglon with a quick glimpse of this recently-opened downtown market and cafe. The Hearty Boys wait for the next step...Robin Mather Jenkins with an update on Lakeview's Dan Smith and Steve McDonagh who, as a team, have reached the final 4 in The Next Food Network Star, which will conclude this coming Sunday. ===== From today's Chicago Sun Times - Food section: Mango madness...a nameless reporter canvases local chefs about their use of Mango -- the world's most widely-grown fruit. Yes, you can eat healthfully at Taste of Chicago...food editor Sue Ontiveros details this culinary oxymoron. Innovation keeps candy alive...Sandy Thorn Clark checks in with a recap from the recently-completed All Candy Expo, which took place in Chicago last week. Hot drinks for warm-weather gatherings...Denise I. O'Neal reveals what a bunch of north-suburban restaurants are doing to accomodate the Ravinia crowd. Tastings around town...Celeste Busk with her weekly preview of upcoming events, which will take place at Fogo de Chao, Scoozi!, Pops For Champagne and The Star Bar, Salud Tequila Lounge and Geja's Cafe. ===== From today's Daily Herald - Food section: Keeping festival food safe...food editor Deborah Pankey reports on what festival organizers, government agencies and others are doing to help ensure safe eating at this summer's numerous local food festivals. And in this related column, she provides some tips we all can use to help ensure the same. Yum-yum! Candy makers come up a bunch of ways to sugar-coat our palates...food editor Deborah Pankey files her take on the recently-completed All Candy Expo, which took place in Chicago last week. The seven rules to making a moist lean hamburger...Don Mauer lays them out, one by one. ===== And last, but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby report that after 3 years, Robert Sulatycky has resigned from his executive chef position at Seasons, effective July 8. ===== =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'll disclose up front that my company is a supplier to Jelly Belly, but I've loved their jelly beans for far longer than we've been working with them. My favorites are absolutely the sours; cannot get enough of them. I haven't tried the "Harry Potter" series but I have no "hated" flavors that I can recall. They're all damned good but oh man, those sours are the greatest! And welcome, Angelica, to the eGS =R=

The manual for one of my smokers recommends a 60-120 minute "dry run" before first use. I thought this was possibly because its interior is stainless steel, but I'm not really sure. Either way, it's not a big deal to do so and it certainly can't hurt anything. =R=

I heard some things from another eGS member which also led me to believe that a new menu was in the works, as she described a rabbit dish she had at Alinea a couple of Saturdays ago. This is very exciting and timely news as I'm returning to Alinea on 7/29 (only my second visit, no interventions required ). Thanks, Pugman, for the report. =R=

I'm still not sure of the exact details but I'd say that I'm about 75% likely to attend. I'll continue to update as I can. =R=