ronnie_suburban

From Prairie Grass Cafe's official press release... With its opening less than a week away, I wanted to start a new thread for Prairie Grass Cafe so that our discussion of it isn't forever linked to the discussion of how it came to be. For that discussion, please click here. I'm sure that I'll being trying PGC very early on. It's located between my office and my home so it couldn't be more convenient. I really hope it lives up to its expectations. It would be great to have another "go to" spot in the northern burbs. =R=

That thing looks absolutely unfrigging believable! Dayum! I am so glad you brought your camera. =R=

We still do this and love it. BTW, tally another vote for candy corn. For about 4 weeks per year, it's one of my very favorite candies. =R=

I agree, the smoke's the thing and you can smell it when you even get blocks away from Hecky's. I'm not a big fan of Hecky's sauce, but his meat items all have that distinctive pink smoke ring. You can't fake that...well, you probably can, but you know what I mean...and please, don't shut-up =R=

My wife used to rave about Russell's. When she finally ended up taking me there I felt very let down by it. Sure, it was ok--maybe even better than some other stuff that was available locally (e.g. Carson's)--but it just did not scratch the itch for me the way NC, KC, TX or Memphis BBQ did. For all the meat we process in Chicago, I find our BBQ somewhat lacking. =R=

Your opinion is duly noted =R=

Heh, he may eventually figure this out =R=

Oh yeah...I love that soggy/crunchy thing the triscuits do after being nuked. =R=

More on this story from today's Chicago Sun-Times... =R=

They were somewhat pr()nographic...but in a wholesome way =R=

LOL! That was you?! I'd totally forgotten about that Looking back, this does seem to be a huge mistake by the brothers, but who knows what things were like at Les Deux Gros before they decided to jump off there. Still, as a business owner, I cannot imagine moving any of my property anywhere with a signed contract and a 'green light' from our GC. Clearly, there's more going on here than either side is willing to reveal at the moment... =R=

A story about current vegetarian trends, which appeared in today's on-line version of the Milwaukee Journal Sentinel, includes some very favorable comments about Green Zebra... =R=

Looking at those pictures made me feel all funny inside =R=

I agree. For whatever reason, this 'brand' name has held its value far longer than can rationally be explained. Le Francais is simply a classic French restaurant, VERY FAR from downtown Chicago, which shares a name with its former incarnations. There are very few remaining connections (if any) between the entities, even though the food may be quite outstanding at Le Francais. At this point in time, the closest that anyone is going to come to revisiting the 'old' Le Francais is to visit Les Nomades (run by the Licciones) and even that, I'm sure they would readily admit, isn't Le Francais. =R=

Once again, our friends Jeff Ruby and Penny Pollack at Chicago Magazine have broken a big Chicago restaurant story. They've reported, in a special Dish Flash, that less than a year afer their arrival, the Brothers Lachowicz are leaving Le Francais, the Wheeling, IL icon, following a clash. =R=

I consider Lou Malnati's to be the best rendition of Chicago deep dish pizza. As you can imagine, this is subject to debate. But, I think most who are in the know would agree that it's in the Top 3. Afaik, it is also the only Chicago deep dish pie that is available via mail order. Here is a link to their mail order web site: Malnati's mail order I've can't remember ever having the mail-order version but I've heard mixed reviews from those who have tried it. Some rave about it, some claim it's not worth ordering. Whatever, you may want to give it a whirl. For me, a lifelong Chicagoan, I appreciate deep dish pizza but I burnt out on it long ago. I definitely prefer thinner crust NY/New Haven style pies. Such irony. =R=

I cut my teeth in tiny kitchens and I became a disciple of the 'clean as you go' school, out of necessity at the very least. My wife, however, is from the other school. Even when making her specialty (toast), the entire kitchen gets a coating...one counter to slice the bread, another to toast it, a third to butter it and a fourth surface where I usually find the used butter knife. =R=

October 6, 2004... From today's Chicago Tribune - Good Eating section: Uncharted Territory...Bill Daley discovers the hidden gems that are New Zealand's Pinto Noirs. Tasting notes are included. Dinner on the doorstep...Robin Mather Jenkins reports on a variety of home delivery meal options. It's time for holiday cookie contest...A call for entries, with details. Tatsu Sushi Bar Pan-Asian...Joe Gray files a Cheap Eats review of this somewhat incongruous eatery in Chicago's Little Italy section. Wine shop takes its business in new directions...Brian McCormick reports on the recent relocation of Bennett Special Wines from Lincoln Park to the West Loop. Ta-Ze...Renee Enna reports on this Michigan Avenue shop which specializes in all things olive. Romancing the oyster...Michael Malone provides a guide through the lure and tastes of the heady mollusk. ===== From today's Chicago Sun Times - Food section: Stirring the pot...Janet Rausa Fuller previews a few upcoming Chiocago area restaurants, including the soon-to-open Prairie Grass Cafe in Northbrook, which will be owned and operated by Sarah Stegner and George Bumbaris, both formerly of the Ritz-Carlton in Chicago. Maya Angelou savors food in new book...Sandy Thorn Clark reviews Maya Angelou's newest tome, Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes. Branch's latest embraces autumn...Delia O'Hara reviews Autumn From the Heart of the Home, by Susan Branch. Tru books it...Denise I. O'Neal reports on the upcoming dual book-release dinner at Tru featuring Patrick O'Connell from The Inn At Little Washington. Try this sundae on for size...Brenda Warner Rotzoll delivers the lore on this Chicago classic. Tastings around town...events at Schaefer's, Lawry's The Prime Rib and Tsuki are detailed. ===== From today's Daily Herald - Food section: Cooking classes...a comprehensive listing of upcoming cooking classes, tastings and culinary events around town, 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 bring news of a chef change at one of Chicago's hottest restaurants. They report that Acqualina will bring on Adam Tanner, former sous at Betise in Wilmette, to helm the 4-month-old, Ravenswood eatery. ===== =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. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host who will be happy to do it for you.

As chengb02 said above, this is a great point and I'm really at a loss to explain it. Is it possible that the audiences for these cuisines vary enough to create differences in their marketability? Anyone care to hazard a theory? =R=

I think Smithfield deserves a dedicated mention of its own. =R=

Thanks, Suzanne. =R=

As I mentioned on the other thread, I really enjoyed this book. Cecchini is insightful, articulate, funny and wise. Thanks Cusina, for sparking this excellent discussion which has provided some valuable context through which to view the book. =R=

I heard a reliable rumor that Tony is scheduled to appear on NBC's The Today Show on Friday, October 22. Can anyone confirm? =R=

A time-honored culinary tradition which often produces the very best results. =R=

Braising season is upon us and what better seasoning for the season than paprika? Last month I turned out a couple of paprika briskets for my family's Rosh Hashana celebration and that holiday usually kicks off braising season for me. Last week I stumbled into Joe's Fless Market where the proprietor, Joe, turns out some of the best hungarian sausage this side of Budapest. Needless to say, the stuff is almost orange from all the paprika it's flavored with. I'll try to snap a pic next time I stop in there. Wonderful stuff. =R=