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Chef Danny Grant (Ria) cooking talk at Chicago’s Chipotle Cultivate

September 15, 2012September 16, 2012 admin

Resident Foodies say: We got a real treat today, and it was free. Chef Danny Grant, formerly of 2 Michelin-starred Ria (now closed), gave a cooking demonstration at Chipotle’s Cultivate festival in Lincoln Park. Grant was one of several big-time Chicago chef to participate in the food/music show, which was meant to highlight the farm-to-table and use of sustainable ingredients in restaurants. Food and Wine selected Chef Grant as one of the Best New Chefs of 2012, and we can see why. His food is incredible.

First tasting: For the first tasting, Chef Grant prepared cheese curds (aka cheese balls) deep fried in a panko crust. The cheese was a petit frere cheese from Wisconsin’s Crave Brothers. He also used what he called the “meth,” but we missed what he said was the actual ingredient. Whatever it was, it tasted good.

For the plating, Chef Grant used the actual cheese box from Crave Brothers to serve the cheese balls on a bed of greens. The cheese balls were small, but downright delicious–they had a nice crunch that led to a delightful taste of cheese.

Second tasting: As if one dish was not enough, Chef Grant treated us to a second tasting–heirloom tomato salad. The salad was so fresh and amazing for a late summer Saturday. The best dish of the day!

We especially liked the over-the-counter cooking mirror that showed the audience all of the chef’s moves. That was neat.

Chef Grant said he’s still enjoying his time off, but hopes to make his next move soon. We got the chance to chat with him after the show, and he’s very friendly, humble, and down-to-earth, especially for a chef of his acclaim.

Ramen, agedashi tofu, and bao at Chizakaya in Chicago

August 14, 2012August 14, 2012 admin

Agedashi tofu

Chicken ramen

Resident Foodies say: Chizakaya is an izakaya Japanese bar in Chicago that serves ramen and small plates of Japanese and Korean food. After wanting to go here for some time, we finally made it to the restaurant in Lakeview.

Chicken bao

Our favorite item was one of the specials: the chicken bao, consisting of chicken, brown sugar togarashi dust, kimchi, and cilantro. It may have been the best bao of our lives–the kimchi gives it an extra kick. The combination was wicked, in a delicious way. We could have eaten several of these as our meal. It was that good.

We also liked the agedashi tofu, deep fried with potato starch and served in a broth of dash, shoyu, and mirin. The texture of the tofu was just right–crispy, but easily dissolving into the soft center. The chicken ramen was good as well, but we’ve tasted better, homemade noodles.

Frietkoten Belgian Fries at French Market in Ogilvie train station

August 13, 2012August 13, 2012 admin

Resident Foodies say: We tried these excellent Belgian Fries with three dipping sauces at the French Market in the Ogilvie train station. Served in a wire basket resembling an ice cream cone of fries, these fries are thick, but not too thick, and prepared for each order. They take a while to prepare, but they are well worth the wait.

Chocolate chip pancakes and blueberry pancakes at Wildberry Pancakes in Chicago

August 8, 2012August 8, 2012 admin

Chocolate chip pancakes with chocolate syrup and powdered sugar

Buttermilk pancakes with fresh, seasonal blueberries

Resident Foodies say: We had a delightful breakfast at Wildberry Pancakes & Cafe on Randolph Street across from Millennium Park in Chicago. We tried the omelette, crepes, and, of course, pancakes. Pictured above are the decadent chocolate chip pancakes and the the flavorful blueberry pancakes. A regular stack comes with 5 pancakes and the short stack has 3 (large) pancakes. We got the upgrade side order of 2 pancakes with our eggs.

The pancakes are nice and fluffy, but the chocolate chips and blueberries steal the show! Breakfast is served all day, so if you are looking for a snack near Millennium Park, Wildberry Pancakes is your place!

The Dish: Roots Restaurant’s San Francisco Cioppino in Milwaukee

July 29, 2012July 29, 2012 admin

Resident Foodies say: Roots is a family owned restaurant in Milwaukee, opened by Chef John Raymond in 2004. Roots is in the local (farm to table) movement and has its own garden right down below its patio, which supplies much of the vegetables for the dishes.

Last December, Roots hired a new executive chef, Daniel Jacobs, who worked at a number of excellent Chicago restaurants, including Green Zebra, Spring, Tru, and North Pond. The current menu is fun and eclectic, with a fusion of various cuisines including Asian, Italian, and American.

Last night, one of the dishes we tried was the San Francisco Cioppino, a fish stew of Italian-American origin famous in SF. It was delightful! The dish consists of mussels, shrimp, fish, scallops, saffron arborio, and fennel~tomato broth . All were perfectly cooked, and the broth tasted like nectar from the gods. We especially loved the vivid red-orange color of the stew, especially in the cast iron skillet.

Review: Why Alinea with Chef Grant Achatz Is the Best Restaurant in the United States

July 22, 2012July 22, 2012 admin

Resident Foodies say: Chef Grant Achatz of Alinea in Chicago is a master artist with food. His dishes are creative beyond belief, leaving you dazzled and amazed. The plating of his dishes are beautiful to behold–like a painting or sculpture of edible material. It’s no surprise that Alinea is rated by some as the best restaurant in the United States, if not the world. Alinea’s so good that it can eat The French Landry for lunch.

From the moment you walk in the door of Alinea, you realize you are in for an other-world experience. The front door leads you to a dark passage way in which the floor is grass. Yes, grass. It’s almost pitch dark, and a wind chime sounds lightly in the background. On the left is a tub of lemonade to whet your palate. Then, mysteriously, a door opens, emitting light into the corridor. You have arrived.

All of the dishes are unique, with interesting composition, plating, and taste. Chef Achatz definitely pushes the boundaries of culinary delight–he is an artist at his craft. Alinea is perfect for special occasions. It’s pricey and dinner takes 4 hours, but you will discover new possibilities with food and have a memory you will never forget. Some of our favorites include:

(A) Burn morels, ramps, asparagus, smoked date served on stones
(B) Hot potato, cold potato, black truffle, butter
(C) Black truffle explosion, romaine, parmesan served on silver spoon
(D) Squab inspired by Miro (served on spoons to reflect on silver pitchers)
(E) Blueberry dessert with buttermilk, sorrel macadia (liquid nitrogen to start), served with a straw to sip from center
(F) White Chocolate dessert strawberry, english pea, lemon (liquid nitrogen to start)

Be sure to check out our photos and videos of the tasting at Alinea below.

Steelhead roe with coconut, curry, yuzu