Lafayette Opens November 4 at Chicago French Market; Celebrate Marche de Noel; Shop for Thanksgiving

The Chicago French Market (131 N. Clinton St., Chicago IL, 60661; 312-575-0306) announces the opening of Lafayette featuring Creole-Cajun cuisine this November and offers a full schedule of fall activities including the return of Chicago French Market’s popular Marché de Noel, November 4 to December 20 and its special Beaujolais Nouveau celebration November 23. Specials, wine tastings, new menu items, food holiday celebrations and live noon-time and after work entertainment abound this November.

About Lafayette. Growing up in Baton Rouge, Chef Sahil’s tastes and smells haveLafayette logo ET always given him fond memories of the south.   Many years later after meeting Chef Hiran, at the footsteps of Veerasway, the two have shared a similar path in the culinary world.  Since then, they’ve shared each other’s vision and approach to global cuisine.  For them it means traveling and immersing themselves in regional cuisines and cultures, then to refine it in their own style.  On their most recent journey they traveled back to retrace the origins of Sahil’s culinary career.   The two spent time learning, exploring, and working in the kitchens of the South to bring back authentic flavors of Creole/Cajun cuisine. 

“Our travels gave us so much more than just a taste of Creole cuisine,” says Patel. “It gave us a look at the fresh regional products that we want to emulate here in Chicago as well a connection with the traditions of the South. With learning timeless recipes and our undying passion for Creole-Cajun cuisine, these traditional dishes will now live on at Lafayette.”

 

Chicago French Market November 2013 Specials and Deals

Abbey Brown Pumpkin SoapAbbey Brown Artisan Soaps Beloved Pumpkin Soap Now in Stock
Abby Brown Artisan Soaps will be featuring its Pumpkin Bars this month. A perfect hostess gift for Thanksgiving and the holidays at only $8.50 per bar, Abbey Brown Soap Artisan creates handmade natural Olive Oil soaps, soothing body oils and relaxing bathing essentials. They make all of their fine products in house, infusing homegrown herbs and botanicals with pure essential oils.

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Bello Tea Introduces Ginger Bread Tea Latte This November; Invites You to AttendBelloTea Ginger tea_w borderDiscovery Channel Filming November 6
Bello Tea celebrates its first anniversary by offering 10 percent off on all Loose Leaf Tea and Accessories from November 11 to 16. Bello Tea also will be celebrating the season with their featured November Tea: Ginger Bread Tea Latte is a delicious blend of Tea, Ginger Bread, sweetener and milk. Having a hot cup of Bello Tea is the perfect warmer-upper on chilly fall days. Customize your Latte with Black Tea, Masala Chai or Matcha and choose from Bello Tea’s milk options:  whole, 2%, skim, almond, soy and coconut milk are available as well as standard cream. The Latte can be served iced or hot.

Chicago French Market guests are invited to the filming of The Discovery Channel, how do they do it“How Do They Do It”  2 p.m. to 4 p.m. Wednesday, November 6.  The Discovery Channel will be featuring the story of ‘Bubble Tea’.  To show its appreciation, Bello Tea will be giving customers complimentary Tapioca with any drink purchase, the entire day.

Bello Tea offers more than 90 varieties of organic, traditional, and fair trade loose leaf teas and herbals. In addition to these delicious and healthy choices, it carries beautiful and stylish tea pots, mugs, cups, and infusers, perfect for holiday gifts.

 

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Delightful Pastries Introduces Expanded Pie Menu for Thanksgiving
Delightful nov pieBring home delicious, homemade pies from Delightful Pastries for all to enjoy this Thanksgiving.  Whatever is your fancy, Delightful Pastries’ new expanded pie menu will have something to suit your taste. Included are traditional selections like Apple Pie, Pumpkin Pie and Pecan Pie and the not so traditional Apple Caramel, Cranberry Fudge, Coconut Chocolate, and Bourbon Chocolate Pecan. All pies ($25) serve 8-10 people; are made from scratch and use no artificial flavors or preservatives. 

For those entertaining for the weekend, pick up a breakfast/brunch savory pie such as the Spinach Lamb ($58), Veggie Quiche ($42), or Ham Quiche ($42). Other items on Delightful Pastries’ to go catering menu include: winter and grain salads, mini-pastry trays, international cookie trays and brownie trays. Pre-orders are recommended and package pricing is available. Orders may be placed at the Chicago French Market location at 131 N. Clinton Ave. (phone: 312-234-9644).

Celebrate Georgia Pecan Month this November with Delightful Pastries
burbon pecan pieWhether you pronounce it “pee-can” or “pah-cahn,” this nutritious nut can be used as a healthy snack, a delicious ingredient to a meal, or even as a dessert.  Pecans are a high-quality source of protein with nineteen vitamins and minerals, and more antioxidants than any other nut variety. Did you know that pecans are the only tree nut truly native to the United States and that pecan trees are one of the largest fruit-bearing trees?

Looking for a pecan holiday fix? Check out how Delightful Pastries is celebrating Georgia Pecan Month with a variety of offerings including Cranberry Pecan Bread ($5), Paradise Brownies ($3.50), Pecan Squares ($3.50), Pecan Praline Brownies ($3.50), Pecan Sables ($3.50), German Chocolate Cake ($42/8-inch; $5.25/slice), Chocolate Nut Pebbles ($6.50/bag), Chocolate Pecan Pie ($45/8-inch; $5.25/slice) and Pecan Caramel Turtles ($27/pound).

Pecan treats are available at Chicago French Market (131 N. Clinton Ave.; phone: 312-234-9644).

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EJ Sushi Bento Box etEJ Sushi Introduces Bento Boxes

EJ Sushi is now selling Bento Boxes, a single-portion home-packed meal that is common in Japanese cuisine. A traditional bento holds rice, fish or meat, with pickles, cooked vegetables, usually in a box-shaped container. These containers are made of hand crafted lacquer ware.  EJ Sushi Bento Box contains Ginger Salad or Cucumber Salad and Miso Soup with Teriyaki Beef $10.95 or Teriyaki Chicken $9.95.

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Lavazza Espression Features Pumpkin Specials This November

Pumpkin Cheese Cake $4.50

Pumpkin, Butter Pecan, and Sea Salt Caramel Gelato
Single Scoop: $2.60
Double Scoop: $3.95Lavazza pumpking butter latte ET
Gelato Pint:  $8.95

Pumpkin Butter Latte $3.65
A nostalgic blend of artisan crafted pumpkin butter, steamed milk, and smooth espresso. Wrap your scarves around your neck and your hands around this seasonal specialty.

Pumpkin Butter $5.95

Caramel Apple Cider $3.10-$3.90
Fresh apple cider infused with caramel and steamed to perfection.

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Pastoral Artisan Cheese, Bread and Wine Showcasing Thanksgiving WinesThanksgiving WinesPastoral WineTastingMagento ET
They would be lying if they said they weren’t thinking about wine all the time. So it’s no surprise that they’ve been thinking about their favorite Thanksgiving wine pairings since last year! Stop by Pastoral throughout the month of November to get a wine recommendation or sample some of Pastoral’s Benchmark Wine selections during the week leading up to Thanksgiving. They’ll help you find the right bottle for dinner, desert, or for gifts.

 

Pastoral’s 2013-14 Gift Catalog is now available!

Whether you’re thanking a client for their business, sending a gift to a far-away loved one, or bringing a hostess gift to dinner, Pastoral has your gifting needs covered. Stop by the store for a copy of our new catalog today! Orders can be placed in-store, online or by phone. Local delivery and nationwide shipping is available!

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Oh Olive! features Wild Mushroom and Sage Extra Virgin Olive Oil and Special 10 Percent Shopping Discount on Wednesdays This MonthGetting in the mood for Thanksgiving and all the holidays?  Stop at Oh Olive! French Market and sample its delicious Wild Mushroom and Sage extra virgin olive oil. Oh Olive! suggests drizzling the Wild Mushroom and Sage extra virgin olive oil over turkey before roasting and using it to make delicious and unique rye bread turkey dressing.  Oh Olive! chefs also suggest serving a side of Cinnamon Pear Sweet Potatoes. Recipes are available at Oh Olive! at the French Market. Enjoy a special 10 percent discount on shopping any Wednesday in November.  Just say, “I love Oh Olive!” to get the discount.

 

Sam's Gourmet Lasagna CORRECT LOGO

Sam’s Gourmet Lasagna Introduces New Steak & Potato Lasagna; Holiday Catering Orders

Sam’s Gourmet Lasagna introduces its new lasagna, Steak & Potato Lasagna.  The Steak & Potato Lasagna will be featured on November 13 with sample tastings and packaged “to go” for breakfast, lunch or dinner.Sams Steak and Potato Lasagna ET

November is a great time to place orders for lasagna and pasta for corporate events, family gatherings and more with Sam’s Gourmet Lasagna & Pasta for the holiday season.  This month’s featured gourmet lasagnas and pastas include: Mande’s Mac N Cheese; Lasagna selections – Ground Turkey, Vegetable, Chicken, and Sausage. Deadline for placing holiday orders is Friday, November 22.

Sam’s Gourmet Lasagna offers daily Hot Grab n Go Specials. Purchase hot, out the oven (Ground Turkey, Sausage, Vegetable, or Chicken) lasagna for original price and a second lasagna costs just $5. 

Sam’s offers complimentary samples daily at the Chicago French Market from 7 a.m. to 9 a.m., 11 a.m. to 1 p.m. and 5 p.m. to 6 p.m. 


Chicago French Market November 2013 Events

Saturday, November 2Dean Milano ET
Lunch Hour Music
11 a.m. to 2 p.m.
Complimentary
Dean Milano

Link to sample music

Singer and songwriter Dean Milano engages in storytelling through his preferred medium, music. Having mastered many styles of music, Milano effortlessly moves between the musical genres of folk, country, rock, ballads, bluegrass and pop.  He spent four years touring with The New Seekers and has been the opening act for the Spencer Davis Group, Bo Diddley, The Kingston Trio in addition to many others. Come listen from 11 a.m. to 2 p.m. Saturday, November 2 at the Chicago French Market.

 

Monday, November 4 – December 20marche de noel
8 a.m. to 6:30 p.m.
Complimentary
Marché de Noel

The Marché de Noel is a holiday feature of the Chicago French Market. Nineteen rotating visiting artisans selling unique gift items will display and sell their wares daily from 8 a.m. to 6:30 p.m. through December 20.

Modeled after French Christmas markets, Marché de Noel provides a fantastic atmosphere and unique shopping options, not to mention the opportunity to find those gifts for everyone on your list.

The Marché de Noel at the Chicago French Market also offers shoppers the opportunity to do all their holiday shopping in one location.  Artists will sell jewelry, kids’ items, wall decor, photographs, toys and many more gift options.  A variety of new items will be featured at the Chicago French Market during this time as well.

The Marché de Noel is believed to have begun in Dresden, Germany in 1434 under the reign of Fredrick II of Saxony.  The Marché de Noel first began in France in the city of Strasbourg where it is still held today.  It has continued ever since in France and in many other cities throughout Europe.

Wednesday, November 6CARY KANNO
Lunch Hour Music
11 a.m. to 2 p.m.
Complimentary
Cary Kanno

Link to sample Music “Hey Ya”

Cary “CKP” Kanno is constantly in search of new musical frontiers. He has been playing guitar and singing for more than 15 years. Cary wrote his first song at age 12 and has been a prolific songwriter and performer ever since. In 2001, he formed the seminal organic hip hop group know as Abstract Giants. The band is still actively recording and playing shows throughout the Midwest.

In 2004, Cary decided he needed another creative outlet to express his rock and funk interests and formed the group Doko Benjo. This 8-piece band features Cary on lead vocals along with a female singer and horn section.

In January of 2009, Cary simultaneously released his two solo CD’s, simply called “Cary Kanno One” and “Cary Kanno Two”. Both were recorded and produced primarily at CKP studios, Cary’s home studio. 

Recently a song Cary wrote and performed was picked up and licensed by the Showtime Network and featured in a commercial for the TV show “Weeds.” Cary has also spearheaded the organization known as “The Chicago Drop,” which is a collaboration of eight hip hop bands in Chicago.

Enjoy his music during lunch hour entertainment at Chicago French Market, Wednesday, November 6 from 11 a.m. to 2 p.m. 

Thursday, November 14Pastoral ET
10 a.m. to 7:30 p.m.
Coast to Coast Toast
Pastoral Artisan Wine & Cheese
Beer Tasting

Pastoral celebrates the 32nd birthday of Vanburg & Dewulf, the innovative import company bringing Belgium’s most unique and exceptional brews to the United States and will be featuring Brouwerij Slagmuylder’s uber tradtional Wiktap Pater Tripel Abbey Ale.

 

Saturday, November 16Lee Barrie
Lunch Hour Music
11 a.m. to 2 p.m.
Complimentary
Lee Barrie

Link to sample music

Lee Alec Barrie is a contemporary jazz guitarist whose style has been compared to Larry Carlton, Chuck Loeb and other popular contemporary jazz guitarists.  Barrie was professional by age 14, starting out with a teenage rock band, playing Beatles, Beach Boys and Chuck Berry tunes plus some classic R&B.

These early musical relationships lasted well into his twenties and he had the privilege of recording with Lipps Inc., a Minneapolis-based band best known most for its number one hit “Funkytown” in the late 70’s. Barrie’s evolution as a guitarist was accelerated when he began to experiment with a Roland guitar synthesizer, which allows his electric guitar to take on the sound of a wide range of instruments. He now has the opportunity to solo as a saxophonist, flutist, organist, violinist and many others, all while playing on the guitar. He chooses the instrument based on the style and mood of the song.

Barrie’s idea for a “virtual band project, in which he plays solo over his pre-recorded jazz backing tracks, evolved naturally. Having taken a break from professional performances for a number of years, he became a self-taught jazz pianist, which gave him the technical and musical skills to arrange and record his own instrumental backing tracks at his home recording studio.

A lunch hour featuring the live music of Lee Alec Barrie, 11 a.m. to 2 p.m. Saturday, November 16 is sure to be an energizing and memorable experience.


Wednesday, November 20steve j ET2
Lunch Hour Music
11 a.m. to 2 p.m.
Complimentary
Steve Justman

Link to sample music

Folk musician Steve Justman joins the lunchtime crowds from 11 a.m. to 2 p.m. November 20. Justman has been performing Americana, folk, and popular music in the Chicago area and the neighboring Midwest region for many years. He is a collector of songs as well as other artifacts of Americana. Influenced by entertainers of all types, Steve showcases his collection of songs in his performances, singing and interpreting a mix of traditional and popular folk, pop standards, and classic country that people might know while focusing on connecting with his audience and pure entertainment.

He has performed and appeared live on WGN radio on Rick Kogan’s Sunday Papers show as well as WDCB Public Radio’s Folk Fest with Lilli Kuzma. He also has appeared on Internet and college radio stations as well as local cable television. Chicago French Market is excited for his return.
Thursday, November 21
Pastoral Artisan Cheese, Bread & Wine
Beaujolais Nouveau Wine Tasting
4:30 p.m. to 6:30 p.m.
Complimentary

The annual release of Beaujolais Nouveau is truly an international event. Celebrate this year’s arrival with Pastoral during a complimentary tasting from 4:30 p.m. to 6:30 p.m. Thursday, November 21.  Be sure to ask your Pastoral cheese monger to recommend some cheese and salami to accompany this year’s unique batch!

 

Saturday, November 23cfm_beaujolais_flr_1013_ET
Beaujolais Nouveau
1 p.m. to 2:30 p.m.
Complimentary

It’s time to celebrate the Beaujolais Nouveau at The Chicago French Market!  This French tradition begins at midnight on the third Thursday in November. You are invited to taste this young wine from the fields in France:  Beaujolais Nouveau.  The grapes used for this wine were on the vine in August, picked in September, in the barrel in October and in the bottle in November. While you taste this young wine, stroll through the market and experience 32 unique vendors specialties.



Thursday, November 28
Thanksgiving
The Chicago French Market will be closed

Saturday, November 30Lee Barrie
Lunch Hour Music
11 a.m. to 2 p.m.
Complimentary
Lee Barrie

Link to sample music

Lee Alec Barrie is a contemporary jazz guitarist whose style has been compared to Larry Carlton, Chuck Loeb and other popular contemporary jazz guitarists.  Barrie was professional by age 14, starting out with a teenage rock band, playing Beatles, Beach Boys and Chuck Berry tunes plus some classic R&B.

These early musical relationships lasted well into his twenties and he had the privilege of recording with Lipps Inc., a Minneapolis-based band best known most for its number one hit “Funkytown” in the late 70’s. Barrie’s evolution as a guitarist was accelerated when he began to experiment with a Roland guitar synthesizer, which allows his electric guitar to take on the sound of a wide range of instruments. He now has the opportunity to solo as a saxophonist, flutist, organist, violinist and many others, all while playing on the guitar. He chooses the instrument based on the style and mood of the song.

Barrie’s idea for a “virtual band project,” in which he plays solo over his pre-recorded jazz backing tracks, evolved naturally. Having taken a break from professional performances for a number of years, he became a self-taught jazz pianist, which gave him the technical and musical skills to arrange and record his own instrumental backing tracks at his home recording studio.

A lunch hour featuring the live music of Lee Alec Barrie, 11 a.m. to 2 p.m. Saturday, November 30 is sure to be an energizing and memorable experience.

 # # #

Green City Market Chef’s BBQ Benefit July 21 in Lincoln Park

by Lee Barrie and Cindy Kurman
reprinted with permission by Got Buzz

Join nearly 100 of Chicago’s premiere chefs from 5:30-8 p.m., Thursday, July 21, 2011 at the Green City Market (1750 N. Clark St., Chicago, Ill.) for the “True Taste of Chicago,” the Green City Market Chef’s BBQ Benefit. The Chefs partner with the Green City Market farmers and producers to develop recipes that promote the bounty of fruits and vegetables currently available. In addition to food, locally made beer, wine, hand-crafted cocktails and non-alcoholic beverages will be available.

Online purchase of tickets is available on brownpapertickets.com through July 11 and at the Market information booth every Wednesday and Saturday. Tickets will not be available for purchase at the BBQ. All sales are final, no refunds or exchanges and no dogs are allowed at the event.
Ticket Prices:
Ages 12+: $100.00 (includes entry and all food/beverages)

Ages 12 and under: $25.00

VIP Tickets: $250.00 (Includes pre-event access at 4:30 p.m. and exclusive cocktails from 4:30-5:30 p.m.)

VIP Tables: $2,500.00 (The VIP Heirloom table is $2,500 and seats ten. VIP tables are not available online but can be purchased by calling the Green City Market office at 773.880.1266).

Don’t miss out on one of Chicago’s most unique and tastiest events of the year. It doesn’t get better than great food, drinks, music and the beauty of Lincoln Park on a summer evening in Chicago. The proceeds from the event support Green City Market’s educational programs and outreach initiatives.

Restaurants & Chefs Participating:
676: Chefs Daren Wardynski, Kevin Atkinson & Karla Zarate
Atwood Café: Chef Derek Simcik
Avec/Blackbird: Chefs Koren Grievson and Paul Kahan
Belly Shack/Urban Belly: Chef Bill Kim
Benny’s Chop House: Chef Jonathan Lane
Big Bowl: Chef Marc Bernard
Big Jones: Chefs Paul Fehribach, Mark Armantrout & Drew Swanson
Bin 36: Chef John Caputo
Bistronomic: Chef Martial Nougier
Blue 13/Elate: Chefs Chris Curren, Chris Davies & Mike Noll
BOKA: Chef Giuseppe Tentori
Branch 27: Chefs Katherine August & Cary Michael
Bristol: Chef Chris Pandel
Butcher and Larder: Chefs Rob & Allie Levitt
Café BaBa Reeba: Chef Tim Cottini
Capriole: Chefs Judith Schad & Sofia Solomon
Carnivale: Chef David Dworshak
Chilam Balam: Chef Chuy Valencia
City Provisions: Chef Cleetus Friedman
Coco Pazzo: Chefs Chris Macchia & Stephanie Mazzone
Convito Café and Market: Chefs Noe Sanchez, Nancy Brussat Barocci & Candace Barocci Warner
Custom House Tavern: Chef Bryce Caron
David Burke’s Primehouse: Chef Rick Gresh
Café des Architectes: Chef Greg Biggers
Dirk’s Fish: Chefs Dirk Fucik, Terry Fucik, Ayla Fucik, Dee Fucik & Amir Rafizadeh
Eli’s Cheescake: Chefs Jolene Worthington & Diana Moles
Elysian Hotel: Chefs Danny Grant & Jason McLeod
Foodlife: Chef John Chiakulas
Four Seasons: Chefs Kevin Hickey & Scott Gerken
Fox & Obel: Chef Pamela Fitzpatrick
Franks ‘N’ Dawgs: Chefs Alexander Brunacci & Joe Doren
Frontera Grill: Chef Rick Bayless
Girl and the Goat: Chef Stephanie Izard
Goose Island: Chef Andrew Hroza
Green Zebra: Chefs Shawn McClain, Jon DuBois & Mary Christie
Hot Chocolate: Chefs Mindy Segal & Aric Miech
Inovasi: Chef John des Rosiers
Kendall College: Chef Mitch Cavanah
Leopold: Chef Jeffrey Hedin
Limelight: Chef Rita Gutekanst
Lockwood: Chef Gregory Elliott
Lulu Café/ Nightwood: Chef Jason Hammel
Marion Street Cheese Market: Chef Leonard Hollander
Mighty Nice Grill
MK: Chef Michael Kornick
Mon Ami Gabbi: Chef Justin Dumcum
Naha: Chef Carrie Nahabedian
Nomi at the Park Hyatt
North Pond: Chef Bruce Sherman
Old Town Social: Chef Jared Van Camp
One Sixty Blue: Chefs Michael McDonald & Hillary Blanchard
Osteria Via Stato: Chefs David DiGregorio & Allison Gallese
Park Grill
Peninsula
Perennial Virant: Chefs Paul Virant, Scott Manley & Kenord Clarke
Prairie Grass Café/ Prairie Fire: Chefs Sarah Stegner & George Bumbaris
Prasino: Chef Todd C. Feitl
Province: Chef Randy Zweiban
Publican/Big Star: Chefs Paul Kahn, Brian Huston & Justin Large
Quince
Rhapsody: Chefs Dean Zanella & Danial Romero
Ritz Carlton: Chefs Mark Payne, Chuck Kazmer & Eric Estrella
Sable Kitchen & Bar: Chef Heather Terhune
Seedling: Chef Peter Klein
Sepia: Chefs Andrew Zimmerman, Emmanuel Nony, Carlos Velasquez, Kyle McElhinney, Charles Welch & Cindy Schuman
Signature Room: Chef Patrick Sheerin
Smoque BBQ/Ina’s: Chefs Barry Sorkin & Ina Pinkney
Snookelfritz: Chef Nancy Silver
Socca: Chef Roger Herring
Sola: Chefs Carol Wallack & Bob Bagley
Southern: Chef Cary Taylor
South Water Kitchen: Chef Roger Waysok
Café Spiaggia: Chefs Sarah Gruenberg, Erik Freeberg & Tony Mantuano
Sprout: Chef Dale Levitski
Sunday Dinner: Chefs Christine Cikowski & Josh Kulp
Tavernita: Chef Ryan Poli
Terzo Piano at the Art Institute: Chefs Tony Mantuano & Meg Colleran Sahs
The Bedford: Chef Mark Steuer
The Chopping Block: Chefs Shelley Young, Janet Kirker, John Peters & Nate Diss
The Gage & Henri: Chefs Dirk Flanigan & Michael Dean Reynolds
The Goddess and Grocer/Feast: Chef Debbie Sharpe
Three Floyds: Chef Mike Sheerin
Uncommonground-Clark St.: Chef Justin Martin
Uncommonground-Devon St.: Chef Chris Spear
Vie: Chefs Paul Virant & Nathan Sears
Wave: Chef Kristine Subido
West Town Tavern: Chefs Susan Goss & Drew Goss
Zealous/Du Champ: Chef Michael Taus

Green City Market Chef’s BBQ

James Beard Awards 2011 Winners Announced, Richard Melman Outstanding Restaurateur

Winners were announced yesterday at the annual 2011 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries.

Richard Melman, founder and chairman of Chicago’s Lettuce Entertain You Enterprises Inc., brought home the James Beard Foundation award for outstanding restaurateur in the nation. Melman, a well known Chicago-based restaurateur whose company owns more than 30 restaurants here and across the country, was the lone local restaurant-related winner out of 10 area nominees.

Michael Gebert and Julia Thiel of the Chicago Reader took home a James Beard Foundation Journalism award winning in the multimedia food feature category for their “Key Ingredient” blog. That category was announced Friday.

Chicago eateries and chefs shutout.
Hopeful Stephanie Izard’s Girl & The Goat, a finalist in the best new restaurant category, was beat out by Jean-Georges Vongerichten’s ABC Kitchen in New York which focuses on local, organic and seasonal foods.
Paul Kahan (Blackbird, Avec, & others), a 2004 James Beard winner for best chef in the Midwest, lost his bid for outstanding chef to Jose Andres of Minibar in Washington, D.C.
Colleague Patrick Fahy, also of Blackbird, and Mindy Segal of Mindy’s HotChocolate, who was also nominated in the same category in 2007, lost the outstanding pastry chef award to  Angela Pinkerton of New York’s Eleven Madison Park.
Multi award winner Rick Bayless’ Topolobampo lost the outstanding service award to Thomas Keller‘s Per Se in New York. Bayless won a James Beard award for best chef in the Midwest in 1991 and chef of the year in 1995. He was also named humanitarian of the year in 1998 by the James Beard Foundation.
Four of the five nominees for best chef in the Great Lakes region were from the Chicago area,  Michael Carlson of Schwa, Curtis Duffy of Avenues at the Peninsula Hotel, Bruce Sherman of North Pond and Paul Virant of Vie. The award went to Alex Young of Zingerman’s Roadhouse in Ann Arbor, Mich.
Highlights from this year’s list of winners include:
Outstanding Chef: Jose Andres (minibar, Washington, D.C.)
Outstanding Restaurant: Eleven Madison Park (NYC, Owner: Danny Meyer)
Rising Star Chef: Gabriel Rucker (Le Pigeon, Portland, OR)
Best New Restaurant: ABC Kitchen (NYC, Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez)
In addition, special achievement award honorees included:
Who’s Who of Food & Beverage in America: Jonathan Gold (Writer, LA Weekly, Los Angeles); Lee Jones (Farmer/ Owner, Chef’s Garden, Huron, OH); Charles Phan (Chef/Owner, The Slanted Door, San Francisco, CA); Frank Stitt (Chef/Owner, Highlands Bar and Grill, Birmingham, AL); Nick Valenti (CEO, Patina Restaurant Group, New York, NY)
America’s Classics: Chef Vola’s (Owners:  Louise Esposito, Michael Esposito, Michael Esposito, Jr., Louis Esposito, Atlantic City, NJ); Crook’s Corner (Owner:  Gene Hamer, Chapel Hill, NC); Noriega Restaurant and Hotel (Owners:  Linda Elizalde McCoy and Rochelle Ladd, Bakersfield, CA); Le Veau d’Or (Owner:  Robert Treboux, New York, NY); Watt’s Tea Shop (President and CEO:  Sam Watts, Milwaukee, WI)
Lifetime Achievement Award: Kevin Zraly (Wine Educator and Author, Windows on the World Complete Wine Course)
Humanitarian of the Year: FareStart (Founder:  David Lee)
Highlights from the Book, Broadcast and Journalism Awards announced on Friday, May 6, 2011, at the Awards dinner at Espace included:
Cookbook of the Year: Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy (University of Texas Press)
Cookbook Hall of Fame: On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee
Publication of the Year: Edible Communities
M.F.K. Fisher Distinguished Writing Award: Jonathan Gold, LA Weekly, “A Movable Beast”
Audio Webcast or Radio Show: CBC Ideas: “Pasta: The Long and Short of It” Host: Megan Williams, Area: Canada and Online, Producers: Susan Mahoney and Megan Williams
Television Program, In Studio or Fixed Location: Top Chef: Season 7, Host: Padma Lakshmi, Network: Bravo, Producers: Tom Colicchio, Dan Cutforth, Jane Lipsitz, and Dave Serwatka
Television Program, On Location: Avec Eric, Host: Eric Ripert, Network: PBS, Online Producers: Justin Barocas, Heather Brown, and Geoffrey Drummond
TV Food Personality/Host: Alton Brown, Show: Good Eats, Network: Food Network
Food Section of a General Interest Publication: San Francisco Chronicle, Jon Bonne and Miriam Morgan
Craig Claiborne Distinguished Restaurant Review: Patric Kuh, Los Angeles, “Animal Magnetism,” “Making Their Move,” “Time for a Redo?”
Group Food Blog: Grub Street New York, Newyork.grubstreet.com, Daniel Maurer, Jenny Miller, and Alan Sytsma
Individual Food Blog: Politics of the Plate, Politicsoftheplate.com, Barry Estabrook
Visit http://www.jamesbeard.org for more information.

Treat: A spot that lights up the neighborhood

Treat
1616 N. Kedzie, Chicago
(773) 772-1201, www.treatrestaurant.com

Hours: 5-9 p.m., Mon.-Thurs.; 5-10 p.m., Friday; 9 a.m.-10 p.m., Sat.; 9 a.m.-9 p.m., Sunday.
Entrée prices: $12-$19.

Editors Note: Since writing and publishing this story in the print version of StreetWise, we’ve learned that Treat will close on April 3. Owners are looking for a new location, so hurry over and have a fabulous meal and if you know of any great spots for this gem of a restaurant, give them a call!

Anyone who has lived in Chicago for awhile becomes familiar with the restaurant hot spots—those neighborhoods that are teeming with good, interesting places to eat. River North, Bucktown and Lincoln Square come to mind, but there are many others. It’s great to have these destinations but often the out-of-the-way places get overlooked.

Lately we’ve come across a restaurant whose presence is a beacon of light in its neighborhood. You wouldn’t expect to find such a good spot in the vicinity, but when you do, you are thrilled there are still restaurateurs willing to go out on a limb to pioneer a neighborhood that is sorely in need of a worthwhile gathering spot.

Where North Kedzie meets North Avenue you’ll find Treat, a small but creatively designed contemporary American BYOB restaurant with a strong South Asian influence. The warm colors, local art display and casually warm atmosphere are perfect for enjoying quite tasty food, a bottle of your favorite wine or beer and good conversation. We went there recently with a group to celebrate a friend’s birthday and we had a wonderful time. Treat is an oasis of dinner and weekend brunch.

The menu is intriguing from top to bottom—well thought out and creative yet accessible, with a more than ample selection of vegetarian dishes if you’re so inclined. Because the food is creative, take time to enjoy at least one first course—if not a first and second course—before the entrée is served.

First courses include meat and fish creations such as an interesting Beef Kabob with smoked spices, baby spinach in a yogurt dressing and Daisy’s Fried Calamari served with a carrot, parsley salad and harissa aioli. Other seafood starters include Scallops served with a yogurt crème, potatoes and leeks and Goan Crab Cakes with a panko bread crumb crust and creamed peas. Among the vegetarian starters are tasty Samosas, flaky pastry dough filled with potatoes, peas and served with a cilantro, mint and tamarind chutney, and the delicious Mushroom Paneer Purse: leeks and goat cheese in phyllo dough served with mixed greens and balsamic reduction.

A second course will provide a soup or salad. There is a daily soup and there are three salads, all are nicely conceived and shareable. The Mixed Green Salad includes tomatoes, cilantro and mint in pomegranate vinaigrette. You can enhance the salad with chicken salad or marinated flank steak for an up charge. The yummy beet salad is accompanied by herb crusted baked goat cheese, pickled onions, greens and walnuts in a citrus vinaigrette. Another nice choice is the Paneer and Spinach Salad, with cucumbers, paneer (soft white cheese), spiced corn, Israeli cous cous and shredded carrots in a cumin vinaigrette.

The entrées showcase Treat’s penchant for creative interpretations of South Asian specialties. Non-vegetarian entrées include Chicken Tikka Masala in a yogurt tomato sauce with Indian spices, basmati rice and curried seasonal vegetables. Meat lovers can select the Marinated Flank Steak served with mashed potatoes, roasted asparagus and korma (yogurt, nuts, spices) sauce or the Mint Creek Farm Lamb Shank with saffron cholay (curried chick peas), potatoes and rice. If you’re in a fish or seafood mood, you can select a perfectly prepared Seared Salmon with Israeli cous cous, fennel, tear drop tomatoes, edamame and almond cream or Scallops in a yogurt crème sauce, potatoes and leeks.

Vegetarian selections include Daai Tadka with Indian spices, clarified vegetable butter, basmati rice, and curried vegetables as well as a very delicious, albeit somewhat spicy Curried Gnocchi in a garam (ground spices) masala crème, with spinach gingered raisons, roasted fennel and mint. If pasta is in your future, you can go for the Garlic Paneer Linguini with roasted garlic, mushrooms, fennel, edamame, paneer, asparagus and herbs.

A nice feature about Treat as a neighborhood spot is that if you’re more inclined to eat light, there are several interesting sandwiches to choose from. Among the creations are a Lamb Burger with roasted red pepper, red onions, herb aioli, cilantro chutney on a toasted bun. There are two panini selections: the Jake’s Farm Ham and Cheese Panini comes with smoked ham, swiss cheese, mustard relish aioli, caramelized onions, all served on a light rye bread. The Turkey Panini is served with an apple tarragon cole slaw and swiss cheese on a light rye. You might also want to try the Beer Battered Cod Sandwich with capers, herb aioli, pickled onions and mesculin greens. Each sandwich comes with choice of side dish: French fries, basmati rice with chutney, apple tarragon cole slaw, wilted spinach or curried seasonal vegetables.

Treat doesn’t skimp on the desserts; we were delighted with our Spiced Apple Tart topped with Black Pepper ice cream—not your typical, run of the mill tart by any means.

Treat is BYOB but if you’re not drinking alcohol, you might want to try their homemade Ginger Limeade or choose from a wide range of teas.

Don’t forget the weekend brunch; visit the website, www.treatrestaurant.com, for menu information.

About DineWise
DineWise Chicago is written by Cindy Kurman Barrie and Lee Barrie, the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. The DineWise column appears weekly in Streetwise magazine. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.com.

Glencoe’s Everest Burger – Organic, Sustainable, Hormone-Free – Delicious

by Lee Barrie and Cindy Kurman Barrie
Everest Burger
91 Green Bay Rd., Glencoe, IL
(847) 242-0909; www.everestburger.com

The organic sustainable food movement has pretty well gone mainstream, reaching most corners of the culinary world. We figured that burger joints would be the holdouts – after all, if burgers aren’t broken why fix them? Americans, in droves, continue to eat burgers of all shapes and sizes without, it would seem, apparent concern for their healthfulness. But perhaps we were mistaken.

According to Mark and Margarita Challenger, there are many people who would jump at the chance to eat a good healthy burger. And parents, they say, long for a healthy alternative to Mickey D’s to satisfy their kids’ burger crave. So the Challengers opened the new Everest Burger and Bakery in Glencoe, which serves only hormone-free, steroid-free and antibiotic-free burgers and other good stuff. The Challengers are parents and part of their reason for launching the restaurant is to help other families feed their kids with good food they’ll enjoy.

So our hats go off to this husband and wife team, which has already brought healthy, authentic Mexican food to the Glencoe area with their Guanajuato, a contemporary Mexican eatery a few doors away from Everest Burger.

Everest Burger

Everest Burger is “the peak of better burger joints,” says Mark. It’s somewhat kitschy but not over the top, with a Himalayan/Mt. Everest theme. There is a huge stone wall at the entrance and the mountain theme continues inside, including a ceiling-to-floor, larger than life mural replica of a painting of the Himalyas by artist Nicholas Roeich.

The restaurant is a casual, come as you are place. One side has an open kitchen where you can watch your food being prepared. The other side has a bakery display case which showcases the day’s fresh baked goods which can be purchased to take home.

Freshness and quality are the mantras here. After months of searching for healthy, great tasting beef products, the Challengers chose the 100 percent hormone-free, steroid-free and antibiotic-free beef from Montana Brand Ranch. Other ingredients, including the chicken used for chicken burgers, are sourced locally. Fresh wild Alaskan salmon is flown in every week.

It gets really interesting once you choose your burger and enjoy the experience. The menu offers many original burger creations or you can build your own burger from the long list of toppings and ingredients.

Diners choose their burger recipe and their choice of protein: beef, turkey, chicken or wild Alaskan salmon. There are also vegan versions using portabella mushroom, black beans or walnuts. Burgers are served on fresh, baked-on-premises buns: whole wheat, whole wheat white or gluten free.

It doesn’t matter if you’re a traditionalist or a food adventurer or a burger lovin’ kid; Everest Burger has something that will “peak” your interest.

Aloha Burger

On the traditional side, you can order a straight-ahead Base Camp Burger, served with lettuce, tomato and onion, or you can get more sophisticated with choices such as the Everest Burger, with lettuce, tomato, onions, avocado and kalamata olives, topped with organic blue cheese. Odysseus’ Feast includes lettuce, tomato, onion, kalamata olives and feta cheese grilled with olive oil. The Aloha Burger comes with lettuce, tomato, onion, pineapple and Swiss cheese; the BLT Burger is served with lettuce, tomato, and onion topped with home-made turkey bacon; and the Texas BBQ, lettuce, tomato and onion topped with home-made regular or spicy BBQ sauce.

If you’re in the mood for adventure your expedition can choose from such unique options such as The Australian, pineapple, beet, lettuce and tomato topped with a fried egg and grilled onions in a tangy blend of mayonnaise and chilies; The Fez, a secret Turkish burger recipe combining spices and grains to create a spicy, nutty flavored burger; Fiesta Burger,

Fiesta Burger

a spicy Mexican burger cooked with chipotle peppers and topped with lettuce, tomato, onion, jalapenos and cheese; and the Chimichurri Burger, onion, cloves, cilantro, oregano and some special sauces for a spicy South American taste.

For vegetarians and vegans, the Black Bean Burger, Mushroom Burger and the Walnut Burger are all delicious and healthy options.

Chimichurri Burger

Hot dogs haven’t been forgotten: Everest Dogs are prepared in-house using Everest’s own high-quality beef.

Guests can add a side of Organic fries to any burger or hot dog order, with a choice of regular, parmesan, Cajun or cheesy varieties. The fries are made from organic potatoes freshly cut and fried in rice bran oil to give the cleanest and best taste possible.

The children’s menu includes Children’s Burgers, beef, turkey, chicken or black bean, with or without cheese;

Meatball Slider

Meatball Sliders, three meatballs with marinara sauce on a child-sized bun; Chicken Tenders and an Everest Beef Dog.

Guests can top off the meal with Everest Organic Frozen Yogurt, prepared in-house using fresh and organic ingredients.

The bakery features croissants, breads and churros as well as fast breakfast items such as quiche, breakfast burrito, croissant egg sandwiches, scones, muffins, and Danishes all made using organic flours, fresh ground coffee and herbal teas.

The best news is that a trip to this Everest doesn’t require months of training. So hop in the car and treat yourself to something delicious and healthy. You’ll be as proud of yourself as those brave souls who have conquered the mountain. Well, maybe not, but…

Everest Burger & Bakery soon will be open for breakfast and bakery orders. Here’s a sample of their offerings:


DineWise Chicago is written by Cindy Kurman Barrie and Lee Barrie, the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. The DineWise column appears weekly in Streetwise magazine. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.com.

Terry Walters’ new book “Clean Start” is a Mitzvah

Reprinted with permission from Got Buzz

I think my life is about to change. At least, I hope so.

Lee and I have been talking about changing our diet for years. My chance meeting with Clean Start author Terry Walters today at the Chicago French Market may just been the ticket we needed to start anew.

For those of you who don’t know Terry, she authored the highly regarded Clean Food book last year and is currently on a book tour espousing the virtues of  “eating clean and living well.”

Her new 165 page book is inspirational. Terry makes cooking with seasonal, locally grown ingredients simple and satisfying. The two dishes that she sampled at the market today (Shallot Fig Spread; and Red Lentil Soup w/ Turnips & Parsley & Hot Spiced Coconut Milk) were simply delicious.

Clean Start

I was struck by how simple the “clean” book recipes are. I can’t wait to start cooking.

The preface of the book really struck home.

“Clean Start is about enjoying healthy, delicious, clean food everyday. It’s about having a relationship with food that’s not based on living up to somebody else’s ideal, or following a strict regime. It’s simply about making healthy choices, one at a time, and doing the best that you can do, empowered with knowledge and motivated by intention. It’s about maximizing nutritional value and taste, and minimizing waste and imbalance. It’s about true nourishment. The kind that makes you feel good about yourself.  The kind that you want to share with others.”

The Clean Start book is as much a guide as it is a cookbook. Whether you’re starting again or starting anew, eating clean is about being nourished by your food and by your journey,” she says.

If you missed the book signing. Terry’s enthusiasm and commitment is contagious.

START HERE. It doesn’t matter where you are starting. Eating clean is about what we can do now to make healthy choices.”

I love her advice from the get go:

Eat the colors of the rainbow.
Eat dark leafy greens every day.
Eat all five tastes.
Eat foods that are grown, not manufactured
Skip the package
Buy clean food and leave the rest behind.
Buy and try one new clean food each time you shop.
Know the source of your food.
Buy local and organic when you can.
Be nourished by your food and make peace with your choices.

The book is packed with information and 100 tasty, healthy recipes. I am so happy that I went to the book signing today. If you missed it, don’t miss out on buying Terry’s book Clean Start. I believe that it will be, perhaps, the most used book in your collection. It will certainly be the best $25 investment I’ve made this year.

To learn more about Terry, visit her website, follow her on Twitter @TerryWalters and subscribe to her blog.

Thanks Terry. What a mitzvah!

About DineWise

DineWise Chicago is written by Cindy Kurman Barrie and Lee Barrie, the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. The DineWise column appears weekly in Streetwise magazine. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.com.

Chicago’s celebration as a world-class dining destination: Restaurant Week 2011


By Cindy Kurman and Lee Barrie
Originally published in Streetwise Magazine

For ten days beginning February 18 through February 27, Chicago celebrates Restaurant Week, with more than 200 restaurants offering special prix fixe menus at $22 for lunch and $33/$44 for dinner (beverage, tax and gratuity not included). This is a great opportunity to try new restaurants or old favorites and enjoy a great meal at a fabulous cost. Beverage, tax and gratuity are not included.

Having trouble deciding where to eat? Here’s our pick of must try restaurants who are participating.

Steak, American | Lunch Only (running special all month Feb. 1-Feb. 28!) $22 Menu
444 N. Wabash Ave. | Chicago IL 60611
City-N.Michigan | 312 626-2444
American | Lunch & Dinner Menus
619 W. Randolph St.  | Chicago  IL  60661
City-West Loop | 312 715-0708
Italian | Lunch & Dinner Menus
980 N. Michigan Ave. | Chicago IL 60611
City-N.Michigan | 312 280-2750
Seafood | Lunch & Dinner Menus
35 W. Wacker Dr. | Chicago IL 60601
City-Loop | 312 346-3500
Mexican | Lunch & Dinner Menus
814 W. Randolph St. | Chicago IL 60607
City-West Loop | 312 455-8114
East Bank Club / Maxwell’s at the Club
American | Restaurant Week Deal: Lunch & Dinner Menus
500 N. Kingsbury St. | Chicago il 60610
City-River North | 312 527-5800
American | Restaurant Week Deal: Lunch & Dinner Menu
111 W. Huron St. | Chicago IL 60654
City-Loop | 312 202-9900
Steak & Beef | Restaurant Week Deal: Dinner only Menu
25 E. Ohio St. | Chicago IL 60611
City-River North | 312 329-9463
Japanese | Restarant Week Deal: Lunch & Dinner Menus
600 W. Chicago Ave. | Chicago IL 60654
City-River North | 312 822-9600
Seafood, Steak & Beef | Restaurant Week Deal: Lunch & Dinner Menus
60 E. Grand | Chicago IL 60611
City-N.Michigan | 312 379-5637
Italian | Restaurant Week Deal: Lunch & Dinner Menus
59 W. Grand Ave.  | Chicago  IL 60654
City-River North | 312 329-0400
Vietnamese | Restaurant Week Deal: Lunch & Dinner Menus
937 N. Rush St. | Chicago IL 60611
City-N.Michigan | 312 255-0088
Breakfast/brunch | Restaurant Week Deal: Lunch & Dinner
108 E. Superior | Chicago IL 60611
City-N.Michigan | 312 573-6695
French | Restaurant Week Deal: Dinner only Menu
Belden Stratford Hotel 2300 N. Lincoln Park W. | Chicago  IL  60614
City-Lincoln Park/Lakeview | 773 348-8886
Latin | Restaurant Week Deal: Dinner Menu
325 W. Huron St.  | Chicago  IL  60610
City-River North | 312 664-2727
American | Restaurant Week Deal: Lunch & Dinner Menus
500 N. Clark St. | Chicago IL 60654
City-River North | 312 321-6242
American | Restaurant Week Deal: Lunch & Dinner
11 N. Michigan Ave. | Chicago IL 60602
City-Loop | 312 521-7275
Italian | Restaurant Week Deal: Lunch & Dinner Menus
464 N. Halsted St. | Chicago IL 60642
City-River West | 312 421-0077
American | Restaurant Week Deal: Lunch & Dinner Menus
215 N. Clinton St. | Chicago IL 60661
City-Near North | 312 382-8300
Italian | Restaurant Week Deal: Dinner Menu
2119 N. Clark St. | Chicago IL 60614
City-Lincoln Park/Lakeview | 773 549-0038
Fusion | Restaurant Week Deal: Dinner Menu
720 N. State St. | Chicago IL 60654
City-N.Michigan | 312 787-7599
Mexican | Restaurant Week Deal: Dinner Menu
1252 N. Wells St.  | Chicago  IL  60610
City-Near North | 312 988-7811
Mexican | Restaurant Week Deal: Lunch only Menu
445 N. Clark St.  | Chicago  IL  60610
City-River North | 312 661-1434
American | Restaurant Week Deal: Dinner only Menu
419 W. Superior St. | Chicago IL 60654
City-River North | 312 475-9112

Participating restaurants may offer Restaurant Week menus for lunch, dinner or both – at their discretion. Please view individual restaurant profiles for menu details. For a complete list of participating restaurants, go here.

About the authors
Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.com.

Davanti Enoteca takes honest Italian wholesomeness to a new level with a big touch of Chicago creativity

Davanti Enoteca
1359 W. Taylor St., Chicago
(312) 226-5550
Hours: 11:30 a.m.-11 p.m., Mon.-Thurs.; 11:30 a.m.-midnight, Fri.-Sat.; 11:30 a.m.-10 p.m., Sun.
Entrée prices: $10-$14
By Lee Barrie and Cindy Kurman
Story originally appeared in Streetwise magazine

This is a story about one of our personal best-kept dining secrets: Davanti Enoteca. We haven’t kept this secret very long—the restaurant has only been open for only four months. But we’ve dined here enough times to know that the place is always bustling and you usually have to wait for a table. Now, with our little secret revealed, the wait will be a bit longer. But don’t let that dissuade you: this place is worth the wait, because extraordinary flavors and textures are only a menu away. So enjoy a glass of wine while you people-watch and savor the anticipation.

This Italian restaurant and wine shop exudes soul and spirit. The atmosphere is very casual, homey and friendly, the kind of place you would absolutely want in your neighborhood. The room is woodsy and several walls are lined with cases of wine. Here you can buy a bottle of wine at retail, not restaurant, prices and after paying the modest $7 corkage fee (which is waived on Sundays), you can enjoy a quality selection from a predominantly Italian wine list.

Davanti Enoteca offers up unorthodox Italian comfort food that one could eat every day and not get tired of. Young rising star executive chef Jonathan Beatty (a chef to watch, we declare) pays homage to Italian tradition but raises the bar with modern ingredients and outstanding flavor and textural combinations. It’s sophisticated food, but it’s also honest, unpretentious and very reasonably priced. The dishes are perfect for sharing and  you can enjoy a tasting journey that is immensely satisfying. Once you’re full, you’ll wonder how such a delicious experience could have such a low price tag.

The extensive menu is intelligently divided into several sections. If you’d like to start by sharing some cheese and prepared meats, you’ll have a generous selection to choose from. Examples include the Burricotta, a creamy, burrata style ricotta cheese; the Grana Padano, an aged parmesan style cheese; Pantaleo, a Sardinian aged goat cheese. Mortadella di Bologna is a heat cured Italian salami; Capicolla Piccante is a cured spicy pork shoulder.

Along the same lines, you will enjoy the Vasi, mini-mason jars of delicious spreads served with Tuscan toast. The Olives Mediterranea are zesty; the Burrata Cheese with sea salt and olive oil is smooth and slightly tangy.
There are several appetizers handsomely served on wooden boards. You must, must, must order the Foccacia di Recco (Ligurian style baked foccacia filled with fresh soft cow cheese). One bite and you’ll know what heaven is like, trust us. Another delight is the Mascarpone Polenta, featuring the ragu of the day presented atop a cushion of polenta.

Antipasti selections continue the wow factor while being perfect for sharing. We love them all, so simply choose what you feel like; you won’t be disappointed. We think the Truffle Egg Toast with Fontina and asparagus is inspired, as are the Roasted Beets with walnut butter and crème candied walnuts.

There are five Salati (salad) selections. We absolutely adore the Roasted Squash with farro, whipped goat cheese, hazelnuts and watercress. Other tasty choices include Shaved Fresh Hearts of Palm with Lolla Rosa, lemon, chili oil and pink peppercorn and the Escarole and Gala Apple with celery and hazelnuts.

The menu offers an ample selection of crispy thin crusted pizzas. Among the interesting pizzas are Pizza Della Fattoria with farmed egg, pork belly, potato and scallions, and the Pizza con Salsiccia e Rapini with Italian mild sausage, broccoli rabe, garlic, chili oil, fresh mozzarella and tomato.

Pasta dishes are perfectly prepared: not overly sauced and perfectly al dente. We have become loyal to our to-die-for respective favorites: she loves the Cacio e Pepe, spaghetti with pecorino and black pepper, while he goes wild for the Riccio di Mare e Granchio, linguine with sea urchin and crab. Other tasty pasta choices include Paccheri con Salsiccia e Pomodori al forno, giant rigatoni with sausage, oven roasted tomato and parmigiano, and i Uovo in Raviolo ‘San Domenico’, giant raviolo with ricotta, egg and spinach.

The main course section offers a palette of well-conceived fish, meat and poultry dishes. One of our favorites is the Pollo ‘Sole Mio’, grilled half chicken with chili pepper paste, and we also love the Polpo con Rafano, seared octopus with warm fingerling potato salad, marcona almonds and fresh horseradish aioli. If you’re in a burger mood, you’ll enjoy the Davanti Burger, a custom blend of grilled ground beef served with bacon jam, roasted tomato, cheese curd, arugula, roasted garlic mayo, and served with seasoned shoestring fries.

Leaving enough room for dessert may be a challenge but, if you’ve paced yourself, you can enjoy such creative delights as the Cannoli Sundae with sweet ricotta, crushed cannoli, pistachios, candied oranges, chocolate sauce and whipped cream or the nicely textured Torta Bacio, chocolate‐hazelnut mousse with a crunchy bottom and cocoa nibs.

There is a daily selection of specials, a large number of wines by the glass and valet parking across the street. By the way, Davanti Enoteca is brought to you by Scott Harris and the folks at Francesca’s Restaurants. We thought we’d save this detail for last. They rock!
About the Authors
Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.com.

The new Bistro One West in St. Charles: "B.O.W. WOW!”

Bistro One West
1 W. Illinois Street, St. Charles, IL
(630) 444-0600; www.bistro1west.com

Hours:
Lunch: 11 a.m.-3 p.m., Tues.-Sat.
Dinner: 5-9 p.m., Tues.-Thurs.; 5-10 p.m., Fri.-Sat.
Closed on Sun. and Mon.
Price average:
Lunch: $8-12; Dinner: $16-20

By Lee Barrie and Cindy Kurman
Photos by Cindy Kurman
Story originally appeared in Streetwise magazine

No, this isn’t about dogs, hot dogs or Asian steamed buns, for that matter. But if the new Bistro One West (B.O.W.) in beautiful downtown St. Charles was a Westminster contestant, it would have a good shot of winning Best in Show.
Bistro One West has the pedigree to be taken seriously by food lovers. The owner is George Guggeis, who made a name for himself as the owner of the beloved Chicago restaurant, Mango, among others. The executive chef is the versatile and consummate Doug D’Avico, who put Trattoria No. 10 on Chicago’s Italian go-to list for many years.
These two friendly, down-to-earth guys have joined forces to create a Modern American bistro which will do much to make the tri-cities area (St. Charles, Geneva and Batavia) an even more attractive place to enjoy a weekend getaway from Chicago. The restaurant sits on the west bank of the Fox River, and its spacious outdoor deck will no doubt be the place to go once the warm weather kicks in this spring.
But for now, while we are still in the midst of winter, suffice it to say that the interior immediately speaks “warm and comfortable gathering place.” Combining rustic exposed brick walls with colorful artwork, warm artistic lighting, earth-toned tile floors, dark woods and comfortable seating, the space has been created with the confident eye of designer Vicki Tesmer.
In the front of the restaurant there is a bustling bar area that’s perfect for the upscale locals who, in Bistro One West, have found a perfect hangout with a sophisticated wine and cocktail program.

The L-shaped dining room features leather booths with a window view of the river as well as tables that are nicely spaced. The atmosphere is good for both social and business dining and there is a semi-private dining room for special events.

The top draw is the food, however, and D’Avico delivers on his promise to offer fresh, locally sourced seasonal food that is predominately American but also takes advantage of his prodigious Italian skills. The presentations are handsome and the ingredients are first-rate. Note that there is a separate lunch menu that only slightly overlaps the dinner menu.
At dinnertime, the appetizers get everything off to a roaring good start. We loved the Burrata, a fresh mozzarella-type cheese with a creamy center, served with delicious roasted tomatoes.
We were joyfully surprised by the Deviled Eggs filled with Maine Lobster—it’s a classic brought to a whole new level. Other good choices include the White Polenta with Crispy Pork Belly, served with red mole and heirloom radishes and the Jumbo Prawns with garlic, chili threads, shallots and grilled Ciabatta. A nice vegetarian choice is the Ancient Sweet Pepper with Dunbarton bleu cheese and applewood smoked bacon.

Salad lovers can choose between the tasty Shaved Roasted Beets with Nopales Salad, served with pickled Jalapeno and feta cheese, and the Bibb Leaf Salad with roasted tomatoes, herb dressing and fried parsnips.

The main courses are particularly interesting, well chosen and comforting. There is something for everyone and the choices are diverse enough to keep it interesting for those who are inclined to frequent the restaurant often.

Meat lovers will enjoy the
Berkshire Pork Cutlets with spicy snap peas and roasted corn pudding—a quite original dish, and the tender Grilled Waygu Steak, served with avocado butter and fingerling home fries. The Braised Veal Short Ribs, with caramelized onion relish and natural reductions, are as tender as can be. The robust pasta specialty is a perfectly prepared Pappardelle with Berkshire Pork, tomatoes and Pecorino Romano cheese.

On the lighter side, fish fans can go for the delightful Organic Irish Salmon with roasted cauliflower, applewood smoked bacon and mint or the Lake Superior Walleye with radicchio cole slaw, Shitake, green onion butter sauce. The poultry dish is Herb Roasted Amish Chicken with roasted carrots, lemon, cinnamon and pearl onions and, for vegetarians, there is a flavorful Roasted Poblano Pepper, spicy lentils, red shallots, spinach, feta and tomato.

Dessert lovers can find plenty to choose from, but at some point you’ll simply have to try the Butter & Bread Pudding with poached berry compote. D’Avico has taken a small loaf of bread, sliced it thinly and then applied the appropriate magic to turn it into a to-die-for mini-French toast with a wonderfully sweet and tangy topping. Very unique and extremely good; bravo!
Other desserts include Caramelized Roasted Banana with baked cinnamon wonton and Nutella cream; Baked Pears with Marsala, cinnamon, lemon, sun-dried cherries, and a rich Chocolate Pot e Crème with roasted pumpkin seed brittle.

The final good news is that Bistro One West has kept the pricing reasonable so that regular visits can be enjoyed. The parking is free and the staff is very gracious and enthusiastic. It’s great news for this part of the Chicago area, and worth the drive for a unique, even if brief, escape from the city. Check out the website for a peek at the lunch and cocktail menus.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com. Photos by Cindy Kurman

Arami rises above the pack with beautifully rendered and delicious Japanese cuisine

Arami
1829 W Chicago Ave., Chicago
312-243-1535
www.aramichicago.com (website is still under construction)

Hours: 11 a.m.-10:30 p.m. Tues.-Thurs.; 11 a.m.-11 p.m. Fri.-Sat.; 5-10:30 p.m. Sun.; closed Monday

Pricing: appetizers: $4-12; noodle dishes, $12-15; nigiri and maki, $2-10; special dishes, $8-$13. Chef’s choice combinations are also available at a premium price.

We are definitely sushi lovers and we have written about it many times in DineWise. As much as we don’t want to overdo the topic, we just had to tell you about Arami, a new Japanese restaurant in Chicago’s West Town neighborhood. We dined here last weekend with our good “foodie” friends and we thoroughly enjoyed the experience.

Arami is a modestly sized, hip-casual restaurant with a bar/lounge area in front, a generously sized sushi bar in the middle and an exposed brick walls and wood floored dining room in the back. We’re told there will be a nice outdoor patio in the back this coming spring.

The crowd was on the younger side and the vibe was sophisticated but energetic. We were pleased with the ambiance, which includes handsome wooden tables, a modest but visually pleasing art collection on the walls and warm lighting throughout.

The menu is beautifully presented on a bamboo slab. It includes both sushi and many other Asian dishes, with an emphasis on Japanese food. The specialty of the house is the Geunkang Nigiri, which we will cover in a moment.

The menu begins with a generous selection of cold appetizers. For a quick amuse bouche, you might want to try the Toro Tartar Bite, fatty tuna, chives, caviar and house special soy sauce. But even better is the full app-sized Togarashi Seared Tuna, with seared tuna on top of a perfectly conceived seaweed salad, with kelp noodle, creamy Meyer lemon dressing. Another interesting beginning is the Spicy Tako Springroll, spicy octopus with cilantro and crisp mixed greens.

Hot appetizers include a wondrous Mushroom Salad, with citrus, sesame, warm mushrooms and micro shiso. Another good choice is the Seared Hotate, pan seared scallops, unagi, mushroom, shiro miso.

Noodle dish lovers (broth with noodles and other ingredients) have four good choices. The most popular, we’re told is the Veggie Udon, with soy braised daikon, mushrooms, eggplant, carrot, scallions and a poached egg floating on top. We gave it a try—the presentation was gorgeous and it was flavorful, with more than a touch of sweetness, which was different but very good.

As befitting a sushi restaurant, there is a large choice of typical nigiri and sashimi, as well as your basic maki and sushi choices. What shines here, however, are the special sashimi dishes, the special Geunkang nigiri and the special maki.

In the special sashimi category, the Secret Hamachi, yellow tail with mushrooms and truffle oil, and the Sake Garlic, salmon with garlic and vinegar, are two good choices. We asked what Geunkang nigiri is and we were explained in detail. In Japan, a clump of sushi rice is hand-formed and a strip of seaweed is wrapped around its perimeter to form a “container”, which is filled with fine chopped ingredients that requires confinement, such as roe, oysters, vegetables and so forth. At Arami, a strip of fish is used instead of the seaweed, making for an enhanced and very tasty rendition. We thoroughly enjoyed the Zuke Sake Hotate, spicy scallop wrapped with salmon.

Once we moved on to the special maki, we were enraptured. Our favorite dish of the evening was the beautiful Hamachi Maguro Ebi, yellow tail, tuna, scallion, jalapeno, shrimp, and spicy mayo. The freshness stood out and the flavor combinations were unique and perfectly complimentary.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.com. Photos by Cindy Kurman