ronnie_suburban

Tammy, You definitely won't want to hurry but you may have to take on fewer courses than you'd like in order to make your flight. When we were there a few months ago (I still have to post about our glorious experience) we did a seven course plus a couple of the "after" courses (plated desserts, cheese, digestifs, petit fours) and it took about 5 hours. Of course, we were taking our sweet time and chatting, etc. But Tru is all about service, so I'd highly recommend contacting the restaurant directly and asking about it. They will be happy to take care of you and if you explain your situation, they will likely craft a service that meets your preferences and requirements. When we were there (on a Saturday night) we spotted more than a couple solo diners and their courses seemed to be, logically, coming out much more quickly than ours. I don't know if you'll be solo or not but the point is that Tru offers quite a bit of customization to its patrons. Tru Restaurant 676 N. St. Clair Street Chicago, IL (312) 202-0001 =R=

. . . via private message, please =R=

Now that it's opened, please post about your experiences at Alinea here. =R=

May 4, 2005... From today's Chicago Tribune - Good Eating section: The summer of food...Robin Mather Jenkins rounds up a huge number of upcoming, Chicago-area food events slated for this summer. Mother has spoken...Bill Daley reports on how best to impress your mom with a bottle of bubbly on her special day. With heart and soul...Donna Pierce explores how cooking recipes from the past helps home cooks connect to their personal histories. Market futures...Robin Mather Jenkins reports from the recently completed Food Marketing Institute show which was held in Chicago May 1-3. Dear readers,...the Good Eating crew preview some upcoming changes to their weekly section. Browning process is as good as gold in the kitchen...George Erdosh analyzes the Maillard Reaction and all its glories. Mother's little helpers in the kitchen...Chris McNamara on a popular park district trend: cooking classes for kids. ===== From today's Chicago Sun Times - Food section: Cake as art...Margaret Maples spends some time with noted cake maven Colette Peters. Food manufacturers mix shortcuts into new products...food editor Sue Ontiveros checks in from the recently completed Food Marketing Institute and Fancy Foods shows, held at McCormick Place May 1-3. Eating right key in cancer fight...Sue Ontiveros reports on the emerging links between diet and cancer fighting and prevention. Centering on cinnamon...Denise I. O'Neal previews what one local restaurant will be featuring in May, as well as a variety of other upcoming hospitality industry happenings. Tastings around town...Celeste Busk with her weekly preview of upcoming food-oriented events. ===== From today's Daily Herald - Food section: Bending baking's rigid rules...Annie Overboe reports on some interesting variations within the "science" of baking. How about this - brownies that can help you lose weight...Don Mauer with the 411 on "healthy" buttterscotch brownies. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== And last, but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby report that Mike and Doug Dunlay have acquired The Smoke Daddy in Wicker Park. ===== =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 think yellow truffle is going tonight. We're going on Saturday and I cannot wait. I'm sure it's going to be quite an experience. =R=

R.W. Apple has a nice piece about the Longone Center for American Culinary Research in today's edition of the New York Times: Delicious Collection for Readers or Eaters =R=

R.W. Apple has a nice piece about the Longone Center for American Culinary Research in today's edition of the New York Times: Delicious Collection for Readers or Eaters =R=

Absolutely! In fact Alex and/or Tammy will make a little pitch about the eGullet society and its mission at the event. Hopefully, your food-loving friends will take the bait . . . erm, have their interests piqued and want to learn more about our society and how they can become a part of it. From the eG Calendar and Events Policy: =R=

I remember her well from her week-long stint on the now defunct Baker's Dozen which ran on FTV several years ago. I still have those episodes on VHS and they have been a solid resource. I'm definitely going to check out this book. =R=

Some other winners of regional interest: Rick Nelson - Star Tribune, Minneapolis "Sweet Success" Category: Newspaper Feature Writing About Restaurants and/or Chefs With or Without Recipes. Malcolm Gay - Riverfront Times, St. Louis "Eat Me" Category: Newspaper or Magazine Reporting on Nutrition or Food-Related Consumer Issues Allie Johnson - The Pitch, Kansas City, MO "Wine Makes Us Wet" Category: Newspaper Writing on Spirits, Wine, or Beer To view the Beard Foundation's press release, listing the winners, click here. =R=

Avenues is currently featured in the "On the Menu" section of the May 2 issue of Nation's Restaurant News: On the Menu - Avenues (free subscription required) =R=

From the Guardian article linked above: =R=

A few other notes of regional interest (so far). . . it appears that Avec has tied as the winner in the Outstanding Restaurant Design category. In the Radio Food Show: Local category, the winner is Holiday Special which aired on WCCO-AM (MN & WI), hosted by Sue Zelickson and produced by Rocco Bonello and Dan Geiger. In the Radio Food Show: National category, the winner is P.R.I.’s the World hosted by Chicago's Steve Dolinsky and produced by David Leveille for Public Radio International. =R=

*raises hand* I am definitely an over-orderer and it's a habit which I have no intention of breaking. When it comes to a new place, over-ordering is actually referred to as research in our house. When it comes to familiar places, it's all about variety and safety. We'll order a core of items we know we like and then branch out by trying a few new ones as well. But, we can never just order those untested items because if we don't like them, we're sunk baby. I'm also a bit of an appetizer addict, so it's hard to back away from ordering several of them, even if we've ordered an above-adequate number of entrees. When we were recently at Pizzeria Bianco in Phoenix I insisted that we order all 6 pizzas on the menu (plus a salad and 2 appetizers). I knew it'd be a long time before I returned and I wanted to try them all out. As I told my wife, "after we leave here, I won't regret spending an extra $35 on pizza, but I'll sure as hell regret not trying one of these combinations." We walked out of there with parts of 6 pizzas in 4 separate boxes, went back to the hotel room, cleared everything out of the mini-bar and had pizza leftovers all week. =R=

An interesting story about moto appears in the Business section of today's Chicago Tribune: Spinoffs from the kitchen? Chef's offbeat dishes spark product ideas =R=

After nearly 10 years of being married to a Hoosier, I finally made it to Shapiro's this weekend! This cafeteria-style "deli" on Indianapolis' south side, serves a vast variety of hot, cold and bakery items -- everything from matzoh ball soup to macaroni and cheese. Shapiro's bills its fare as "Kosher style." The place reminds me a lot of Manny's Coffee Shop in Chicago (1141 S. Jefferson St, Chicago). It's a vast 1940's-looking space with linoleum floors, painted wood trim, a drop panel ceiling and fluorescent lighting. Unlike Manny's, Shapiro's is divided into 2 sections; the larger section housing the actual restaurant, with the smaller area serving as a deli-bakery-carry-out shop. We arrived at 12:30 on Saturday afternoon and were met with a line of customers about 25 deep, which moved very quickly. The cavernous seating area never even came close to filling up as I imagine it does during a typical weekday lunch rush. In total I took 3 runs through the line (one for my son, one for my wife and I and one for dessert) and each time the service was friendly (afterall, this is Indy, not NYC ) and rapid. Between my multiple trips through the line and the fact that there were 6 of us all willing to share, I got to sample many different items. Sadly, the item I was looking most forward to sampling -- the pastrami reuben -- was fairly disappointing. The meat was flavorful but oh-so-chewy and when I saw my wife's corned beef sandwich, I was struck with an instant case of sandwich envy. Both sandwiches were about the same size but the reuben was also spoiled for me via the inclusion of way too much sauerkraut. On the other hand, the corned beef sandwich stood proudly on its own and was not "pumped up" by a ridiculously large mound of fermented cabbage. Instead, only an enormous pile of tender, moist, warm corned beef and some seriously delectable Shapiro's rye bread comprised it. Happily, my wife let me try it and it was everything anyone could ever want from a corned beef sandwich . . . a steaming pile of rich, salty, properly-fatty meat in between 2 hand-cut slices of near-perfect rye bread -- warm, tender in the inside and with a delightfully crusty exterior. I felt like by ordering a reuben, I had made some sort of sacrifice because of both the cabbage count and the chewiness of the pastrami. IMO, the sandwich would have probably been much better if I had simply ordered the corned beef reuben and specified "light kraut." I love sauerkraut, but this was just way to much of it. Who knew? The rest of the items I sampled were, for the most part, outstanding. The latke was probably the best one I'd ever had outside of someone's home. Its exterior was crispy, golden-brown and delicious. Its interior was tender and savory. This was not made with shredded potatoes but a finely-ground meal, like my grandmother used to make. Other excellent items were the matzoh ball soup and blueberry cheesecake. The dill spear pickles were terrific as were gooey macaroni and cheese and the oniony potato salad. Other than the sinewy but flavorful pastrami, the only food disappointments were the too mushy deviled eggs and the soft and puffy bagels. My only other minor complaint has to do with plate size. They are way too small -- as you can see in Steven's picture upthread -- the plate was barely big enough to hold the sandwich served upon it. These little plates made the eating experience a bit messier than it would have otherwise been. Oh well, at least they provided me with a convenient excuse. Shapiro's Delicatessen 808 S. Meridian Street Indianapolis, IN 46225 (317) 631-4041 =R=

Some more nice "ink" for moto from the mainstream media; NBC's Chicago affiliate, WMAQ television: Special Report: Scientific Chef =R=

April 27, 2005... From today's Chicago Tribune - Good Eating section: 'Iron Chef,' meet 'The Apprentice'...Renee Enna lays out a preview of PBS' Cooking Under Fire, set to bow tonight in most markets. Agiorgitiko? Xinomavro?...Bill Daley explores the ancient world of Greek wine-making. Americans win World Cup of Baking...a brief report about the BBGA's team victory at the Coupe du Monde de la Boulangerie. Wait! Don't toss that out!...Nancy Gershman and Marlene Samuels try to apply a new angle to the subject over leftovers, a topic Bill Daley covered deftly, months ago. Uncommon Ground...Joe Gray files a Cheap Eats review of this Wrigleyville hot spot. When smoke gets in your beer, drink up...James P. DeWan with a report on smoked beer. Market Basket Marketplace...Barbara Revsine with brief notes about Leonidas Cafe Chocolaterie in Wilmette and the temporary closing of the The Jill Prescott Culinary School at the Merchandise Mart. Deconstructing the new food pyramid...nutrition specialist Janet Helm helps navigate the government's newest take on this eternal subject. ===== From today's Chicago Sun Times - Food section: New cookbook creates petite pastries...Lisa Lenoir reviews Small-Batch Baking by Debby Maugans Nakos. Pyramid success to take work...Sandy Thorn Clark applies some perspective to the US government's new take on the food pyramid. Meatless day brings more produce to table...food editor Sue Ontiveros reports on the recent advocacy of a weekly, meatless day as a method for getting more produce into our diets. Courtright's marks 10 years...Denise I. O'Neal with a report and interview with the owners, William and Rebecca Courtright. Tastings around town...Celeste Busk previews upcoming events at Durty Nellie's, Morton's (Schaumburg), Hyatt Regency O'Hare, Salud Tequila Lounge and one sixtyblue. Bistro 110 gives Polynesian foods the spotlight...Denise I. O'Neal previews upcoming events at Bisto 110, Blackbird, Yanni's (Highwood) and Heaven on Seven. Bayless' recipe for better living...Ben Goldberger spends some time with Rick Bayless and learns what the chef is doing to get healthy. ===== From today's Daily Herald - Food section: Cupcakes grow up...food editor Deborah Pankey chronicles the eternal allure of the cupcake. From Vietnam to Wheaton...Laura Bianchi with the story of Ann Le, whose life has taken her from the South China Sea in Vietnam to Wheaton, IL. Gas or charcoal? Grillers get fired up over choices...Don Mauer taps into the heated debate between gas and charcoal. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== And last, but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby report on Gabriel Viti's manifest destiny and a bit of shuffling near the top of Shawn McClain's empire. ===== =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.

Fairly harsh words from the Boston.com (Boston Globe) review linked above: =R=

Yes, it's a very tough location in which to find quality restaurant food. I've been there several times and as much as I always tell myself in advance that I'm prepared for the culinary dearth, it's always extremely frustrating once I get there. I've found a couple of decent places in Naples over the years but I can't remember names at the moment. I'll be back shortly to fill in some details (after I confer with the friends we were there with). Even though it's been about 4 years since I was last there, those friends are there frequently -- and as recently as last month. =R=

Alinea 1723 N. Halsted Chicago, IL 60614 (312) 867-0110 =R=

Mark Caro had a very detailed piece in yesterday's Chicago Tribune, about the Beard Foundation dinner which took place at Trotter's on April 17: Culinary chemistry =R=

April 20, 2005... From today's Chicago Tribune - Good Eating section: Gaining respect...just in time for Passover, Bill Daley guides through the world of Kosher-for-Passover wines. Tasting notes are included. Hidden roots...From the International Horseradish Festival, Bill Daley reports on Illinois' "underground" connections. 2 local residents are among culinary award winners...Robin Mather Jenkins recaps IACP award wins by local author Joan Reardon and entrepreneur Shelley Young, owner of The Chopping Block. The Bar on Buena...Donna Pierce files a Cheap Eats review of this Uptown eatery. Skokie cookbook elevates kosher food...Barbara Revsine reports on Crowning Elegance: A Kosher Culinary Experience, penned by the parents of the Arie Crown Hebrew Day School in Skokie. ===== From today's Chicago Sun Times - Food section: Passover seders promote diversity...Beverly Levitt details the Passover rituals and explains how they bridge the gap between different cultures. I want a man! One who's ready to get in shape, that is...food editor Sue Ontiveros does a bit of healthful soliciting. Success of 'Bag Lady' a study in courage...during her recent visit to Chicago, Paula Deen spent a bit of time with Sandy Thorn Clark. Special dinner to commemorate decades in business...Denise I. O'Neal reports on upcoming events at Fernando's Tequila Bar & Restaurant, Gulliver's, the Cooking and Hospitality Institute of Chicago (CHIC), Kendall College, The Twisted Lizard, The Atwood Cafe and Mathers. Tastings around town...Celeste Busk previews upcoming events at Kendall College, Burhops (Wilmette), Shaw's Crab House, Adelle's Fine American Fare (Wheaton), The Leg Room and Schaefer's. ===== From today's Daily Herald - Food section: Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== And last but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby report on the recent closing of River North's critically-acclaimed Pili Pili. ===== =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.

Thanks Josh and Sean for the reports. It sounds like it was a great evening. And clearly, support for the Beard Foundation in Chicago seems to be as strong as ever. Lactic, the matter you brought up is discussed a bit upthread; page 6 to be exact. =R=

No, but I've had a Spanish version (pickled and then stored in olive oil) that was so addictive, I could barely stop throwing the little suckers down. I was always fairly neutral on pickles until a friend gave me some home-made pickles (bread and butter chips with a spicy kick) a couple years back. They were so good that I was actually sad when they were gone -- and I've been a pickle fan ever since. I then bought a copy of Linda Ziedrich's The Joy of Pickling, learned to make my own and have never looked back. Talk about an inspiration...what a great book! =R=