Tag Archives: cheese

And A Merry Fondue To You

4 Jan

We had a wonderful Christmas and New Year. We celebrated with my family in Chicago for Christmas and then headed east to Vermont to have another Christmas and New Years celebration with my husband’s family. All in all, it was very delicious, special and fun to eat amazing food with the people I love most in this world.

Cheese and Seafood Fondue at our New Year's Eve dinner in Vermont

My in-laws have a long tradition of breaking out the fondue pots during special events and holidays, and that is exactly what we did on New Year’s Eve. We had three variations, one cheese fondue, a seafood/broth fondue and of course for dessert, a chocolate fondue.

I’ve had cheese fondue before, but cooking seafood in the broth fondue was new to me. It was amazing. Here’s the recipe and tips for throwing your own fondue party. I know, 1970’s, but I think it’s on the rise and will be a dinner party trend in 2012!

Get a fondue pot, a spirit lamp, a few long-stemmed forks. I love this one from Le Cruset!

For the seafood fondue, rub the interior of the pot with a clove of garlic.

Add boiling broth (I recommend vegetable as it won’t interfere with the flavor) and keep a top on until you’re ready to start dipping.

Have enough seafood (I recomend scallops and raw shrimp) for your guests. You may also want to blanch the seafood to ensure it’s cooked in the fondue, or else make sure you leave it in long enough to cook well.

Have some sauces on hand, such as a mustard mayonnaise, cocktail sauce and a Thai sesame sauce) to dip the cooked seafood into.

Voila!

For cheese fondue, add about four cups of diced cheese (of your choice) as well as a cup of dry white wine and about 1/4 cup of Kirsch brandy. Cook in a pot on the stove until it’s all melted. I would also add a teaspoon of sage, a nice aromatic flavor that accompanies the cheese.

Once melted, add to a fondue pot (which, similar to the seafood fondue, should be rubbed with garlic). Have bread, veggies on hand to dip and enjoy!

Make sure you have some nice white wine and Champage. Both go great with these fondue dished.

Enjoy!!

Chicago Gourmet 2011 is Almost Here

21 Sep

If you’re in Chicago this weekend and you’re a food and wine lover, then chances are you’re heading to the annual Chicago Gourmet Festival. With an amazing lineup of chefs, sommeliers, restaurants and participants, this will be the most delicious place in the city this weekend. Take a look at who’s going to be there. I will be attending Sunday and reporting a full recap. Tickets are still available!

2011 chefs

Ted Allen, Robert Mondavi Food and Wine Ambassador
Rodelio Aglibot
, The Food Buddha
Michael Altenberg, Bistro Campagne
Luis Arturo “Artie” Aucaquizhpi, Gene & Georgetti
Jerome Bacle, Courtright’s Restaurant
Ariel Bagadiong, Aja at the dana hotel and spa
Jimmy Bannos, Heaven On Seven and The Purple Pig
Jimmy Bannos Jr., The Purple Pig
Rick Bayless, Frontera Grill/Topolobampo/XOCO
Jonathan Beatty, Davanti Enoteca
Greg Biggers, Café des Architectes at Sofitel Chicago Water Tower
Brian Binzer, Zapatista Lincoln Park
David Blonsky, Bull & Bear/ Public House
Viraj Borkar, Vermilion
Francis Brennan, L2O
George Bumbaris, Prairie Grass Café/ Prairie Fire
Cyril Calmet, The Lobby at The Peninsula Chicago
Niall Campbell, Firefly Grill
Evandro Caregnato, Texas de Brazil
John Coletta, Quartino
Federico Comacchio, Phil Stefani’s 437 Rush
Steve Coppolillo, Rosebud Steakhouse
Abel Cortes, e.leaven Food Company
Chris Curren, Blue 13 Restaurant & Bar
Jesse DeGuzman, Sunda New Asian
John des Rosiers, Inovasi
Stephen Dunne, Paramount
Kendal Duque, The Chicago Firehouse Restaurant
Graham Elliot and Brian Runge, graham elliot/Grahamwich
Greg Elliot, Lockwood at the Palmer House Hilton
Patrick Fahy, Café des Architects at Sofitel Chicago Water Tower
Christian Fantoni, Filini Bar and Restaurant
Joseph Farina, Salatino’s Restaurant
Dirk Flanigan, Henri/ The Gage
John Folse, Restaurant R’evolution
Mark Freedman, Myron & Phil Steakhouse
Jo-Marie Frigo, Nonna Santi’s Biscotti
Dirk and Terry Fucik, Dirk’s Fish and Gourmet Shop
Meg Galus, NoMI Kitchen
Gale Gand, Tru
Luigi Garcia, RIVA Restaurant
John Gatsos, Tavern on Rush
Carlos Gaytan, Mexique
James Gottwald, Rockit Bar & Grill
Elvia Granados, Francesca’s Restaurant
Rick Gresh, David Burke’s Primehouse
Tim Griffin, N9NE Steakhouse
Mark Grosz, Oceanique
Jeffrey Hedin, Leopold
Thomas Heinrich, Stetson’s Chop House & Bar at the Hyatt Regency Chicago
Perry Hendrix, Custom House
Roger Herring, Socca and Redd Herring Food & Wine
Kevin Hickey, Four Seasons Hotel
John Hogan, Keefer’s Restaurant/ Tavern at the Park
Sandra Holl, Floriole Bakery & Café
Trevor Hoyte, IPO
Tony Hu, Lao Szechuan
Dan Huebschmann, Hugo’s Frog Bar & Fish House
Jun Ichikawa, Japonais Restaurant/ Mirai Sushi
Stephanie Izard, The Girl & The Goat
Noel Jaramillo, Bacardi at the Park
Stefan Karlsson, Fond Restaurant
Paul Katz, Harry Caray’s Restaurant Group
Ryan Kikkert, Jake Melnick’s
Beverly Kim Clark, aria Restaurant and Bar at the Fairmont Chicago
Diane Kochilas, AVLI Estiatorio
Michael Kornick, MK The Restaurant
Sarah Kosikowski, Sixteen
Eddie Lakin, Edzo’s Burger Shop
Mariano Lanfranconi, 5411 Empanadas
Gilbert Langlois, Chalkboard
Ryan LaRoche, NoMI Kitchen
Chan Le, Le Colonial
Kai Lermen, The Peninsula Chicago
Aaron Lirette, Duchamp
JR Luna, LUXBAR
Tony Mantuano, Spiaggia
Anthony Martin, Tru
Justin Martin, Uncommon Ground
Shawn McClain, Green Zebra/ Sage Restaurant
Michael McDonald, one sixtyblue
Charlie McKenna, Lillie’s Q
John McLean, Sono Wood Fired Pizzeria
Mary Sue Milliken, Border Grill Restaurants
Cory Morris, Mercat a la Planxa
Jason Mousseau, HEARTY
Carrie Nahabedian, NAHA
Fernando Navas, SUSHISAMBA rio
Tommy Nevill, III Forks
Martial Noguier, bistronomic
Mary Nolan, Bon Appétit
Jessica Oloroso, Black Dog Gelato
Terry Opalek and Michael Frontier, Terry’s Toffee
Dan Pancake, Autre Monde Café
Chris Pandel, The Bristol
Beth Partridge, Autre Monde Café
Mark Payne, deca RESTAURANT + BAR
Nicole Pederson, C-House
Justin Perdue, LM Restaurant
Ryan Pitts, RL Restaurant
Celine Plano, The Peninsula Chicago
Ryan Poli, Tavernita
Tony Priolo, Piccolo Sogno
Patrick Quakenbush, ZED451
Joe Rosetti, Market Bar
Patty Rothman, MORE
Arun Sampanthavivat, Arun’s
Patricio Sandoval, Mercadito
Mario Santiago, May St. Cafe & Catering
Anthony Schmidt, Pierrot Gourmet at The Peninsula Chicago
Brian Schoenbeck, Stetson’s Chop House & Bar at the Hyatt Regency Chicago
Kevin Schulz, Fulton’s on the River/Bridge Bar
Nathan Sears, Vie
Alex Shalev, Park Grill Chicago
Patrick Sheerin, The Signature Room at the 95th
Bruce Sherman, North Pond Restaurant
Michael Shrader, Epic
Brian Shustrick, HEARTY
Larry Sinclair, Cantina Laredo
Mark Sparacino, Prosecco
Chris Spear, Uncommon Ground
Jeff Starr, Build A Better Burger
Sarah Stegner, Pairie Grass Café/ Prairie Fire
Kristine Subido, WAVE
Michael Taus, ZEALOUS Restaurant
Giuseppe Tentori, Boka Restaurant
Shin Thompson, Bonsoiree
Rick Tramonto, Restaurant R’evolution/ Tramonto’s Steak and Seafood/ RT Sushi Bar & Lounge
Melissa Trimmer, C-House
Jared Van Camp, Old Town Social
Paul Virant, Perennial Virant
Randy Waidner, Gibsons Restaurant Group
Scott Walton, Markethouse Restaurant and Bar
Jonathan Waxman, Barbuto
Jared Wentworth, Longman and Eagle
Matthew Wilde, Moonshine
Erick Williams, MK The Restaurant
Keith Willis, SugarToad Restaurant at the Hotel Arista
Shelley Young, The Chopping Block
Ivan Yuen, Shanghai Terrace at The Peninsula Chicago
Celeste Zeccola, Bittersweet Pastry Shop & Café
Bob Zrenner, Hubbard Inn
Randy Zweiban, Province

2011 master
sommeliers

Serafin Alvarado, Southern Wine & Spirits of Illinois
Jay Fletcher, Southern Wine & Spirits of Colorado
Eric Hemer, Southern Wine & Spirits of Florida
Alpana Singh, Lettuce Entertain You Enterprises
Joseph Spellman, JUSTIN Vineyards and Winery

2011 speakers

Bridget Albert, Southern Wine & Spirits of Illinois
Jimmy Bannos Jr., The Purple Pig
Xavier Barlier, Maisons Marques & Domaines
Bobby Gleason, BEAM INC.
Lynn House, Blackbird
Charles Joly, The Drawing Room
Stefan Karlsson, Fond Restaurant
Andrew Knowlton, Bon Appétit
John Legnard, Blue Moon Brewing Co.
Rob and Allie Levitt, The Butcher and  Larder
Tony and Cathy Mantuano, Spiaggia
Paul Mugnier, Premium Port Wines
Ira Norof, CWE, Southern Wine & Spirits of California
Adam Rapoport, Bon Appétit
Peter Scott, Premium Port Wines
Erling Wu-Bower, The Publican
Donald Ziraldo, TWG/Equifera Icewine

2011 emcees

David Blackmon, CPS
Lin Brehmer, Radio Personality, WXRT Chicago
Joe Campagna, ChicagoNow.com
Jason Carlen, Spiaggia
Catherine DeOrio, Culinary Curator
Steve Dolinsky, ABC 7
Shebnem Ince, Henri/The Gage
Chris Koetke, Kendall College
Kiki Luthringshausen, Beauty and Her Feast
Amanda Puck, The Foodarazzi
Adam RapoportBon Appétit
LeeAnn Trotter, NBC 5

 

Tru was Truly Sublime

16 Aug
Tru Menu

Our menu from Tru, signed by Chef Anthony Miller

It’s important that I write this review now so I don’t forget a single moment from our dinner at Tru. To say it was amazing wouldn’t begin to do it justice. But let start at the beginning.

On August 11, Ian and I celebrated our fourth wedding anniversary. We’ve been married as long as we were in college. It’s not a Things Remembered milestone, but one that we were eager to celebrate. As you know, going out to dinner with a one and a half year old is not an easy task. Ian and I are able to sneak away sometimes for a dinner out in the square, but for our anniversary, we wanted to go beyond our comfort zone and do something special.

My friend, Jeffrey Ward, had been over in July and was telling me about how amazing Tru’s new Chef Anthony Martin was and I was sold.

I booked us a hotel room at the Sofitel and made reservations for Tru. The reservation was at 8:45, which was much later than we normally eat, but again, we were breaking all the rules (how dangerously we live!). I will add, on a side note, that before our dinner, we did something that was so fun and another highlight of our evening. We put on the plush bathrobes, opened the bottle of Veuve Clicquot and watch Bridesmaids in bed. It was bliss! But I digress…

We dressed up for dinner, I put on serious heels and Ian was dapper in his jacket and slacks. When we arrived at the meal, we were greeted with a glass of complimentary Champagne. Perfect.

We were going to order the Grand Collection, but Chef surprised us and brought us the Chef Collection as his treat. Along with the wine accompaniments. All 15 courses.

The first show-stopper was the suspended foie gras. The food was of course amazing; the buttery foie gras with the reinvented texture and the candied pecans. But what truly brought the dish to life was the impeccable pairing from Tru’s wine director and Sommelier, Chad Ellegood.  Ellegood brought out the 2007 Bonny Doon Le Vol Des Anges Roussanne Arroyo Seco. It was delicate enough to partner the heaviness of the foie gras, but substantial enough to enhance the flavor.  When people disregard how wine can compliment a meal, I want them to experience what we did with this bite and sip. It was incredible.

The halibut was another example of Chef Anthony’s ability to simply create a perfect dish. It didn’t have dry-ice or impeccable plating, but it was perfect. Poached in butter (when can you go wrong with that) it was hands-down the most perfectly cooked fish I’ve ever had.

And then the cheese cart. Any civilized meal should have a cheese cart. The one objection I had to this was that after Ian and I ate our cheese, at an admittedly quick pace!- one of the servers pointed out how fast we ate it. Not nice. But we were quick to forgive when the desserts came, one, by one, by one.  The natural cherries with black truffles and honeycrisp apple beignet were the things dreams are made of. If I could, I’d eat them, each, everyday for the rest of my life.

After our almost four hour Tru-athon was over, Ian and I made our way back to the hotel, full bellies and full hearts. In addition to the food, the experience was perfection. The service was the standard to which all other restaurants should aspire, and most importantly, it gave me and my husband a chance to really enjoy each other’s company.
Bravo to Tru, to Chef Anthony Martin and Chad Ellegood. The experience was absolutely amazing and it will go down as one of the greatest meals.

Chicago Blizzard 2011 Done Right

2 Feb

So you may have heard. We got a bit of snow last night. And by a bit, I mean 19+ inches. Luckily, knowing well in advance this was coming, I planned accordingly.

After getting off the train home yesterday, I made a quick detour to my beloved Provenance and stocked up on some wine, cheese, dates and beer. Shocking, I know. Just because we’re snowed in doesn’t mean we can’t enjoy it, right?

Chicago Blizzard Survival Package

I got some drunken goat, Manchego and the real star of the evening was the 2008 Ridge Sonoma County Three Valleys Red. Wow. Ridge does it right, that’s for sure.

Wherever you are, I hope you’re warm and know that you have friends in Chicago who are toasting you despite the blizzard!

Provenance: Keeping us classy at home

7 Jan

 

Provenance Chicago

I’m not going to lie. In the old days, going out to dinner was part of our routine. It was an expectation. A constant to look forward to.

These days, not so much.

But, that doesn’t mean we have to give up delicious things as a result. Instead of going out for these acquisitions, we’re now bringing them home. Rather than enjoying a plated cheese platter with wine at Fiddlehead, we bring the fromage and vino to the living room.

A major aid in our efforts to do this is the amazing Provenance. Locale less than 40 steps from where I get off the train every night, Tracy, the owner, has become a familiar and friendly face as I stock up on delicious bottles and stinky cheeses.

Tracy does an amazing job of rotating in great bottles usually all under $14. On any given day she’ll have about 6-7 whites and the same amount of reds. On her back wall, she’ll have a few more options, but those are the fancy bottles, priced upwards of $25-40.

But they don’t just have wine. They also carry small batch, specialty brews that my husband loves. Whether it’s a bottle of Goose Island’s Matilda or Éphémère, he’s equally happy with their options.

There are also local made treats from B True Bakery, Sarah’s Candies and Vosges. Need some Truffle salt? They usually have at least four options. Grape seed oil? Yep. Red Hen Bakery baguette? You know it. Basically, they keep us civilized even when we’re enjoying happy hour in our living room.

B True Bakery

Provenance has two locations, one in Lincoln Square and another in Logan Square.

Pastoral’s Fall Tastings and Classes

11 Oct
Pastoral

Photo from Yelp

 

Working in a very high-paced office and industry, I rarely go out for lunch during the day. Most often, my lunches consist of tuper-ware versions of whatever I had the night before at dinner. But once in a while, when I’m really craving a ridiculously delicious sandwich with stinky, soft cheese and chutneys, I escape my desk and head to Pastoral. It’s always a treat and my only regret is I can’t spend the rest of my day sipping their wines and sampling cheeses; alas.

 

In addition to enjoying their culinary achievements between sliced bread, you can also take classes from one of their shops. I am hoping to make it to one this fall, but you should definitely check them out. In addition to how delicious and fun they sound, I think they’re pretty reasonable compared to many other wine and cheese-type classes and tastings out there.

PASTORAL’S TASTE OF ARTISAN ITALY:
CLASSES AND TASTINGS


Saturday, October 16, 6:30 p.m. – 8:00 p.m. (Loop / Lake Street)
Exploring Italy
From Dolomite Alps to Venice, from Lake Como to Sicily, Pastoral is featuring all of our finest Italian delights. Resident sommelier Jill Pienta will cover artisan cheeses, small batch wines, meat and olives—and highlight pairing ideas that would make Dean Martin swoon. $45 per person; purchase tickets in advance at www.pastoralartisan.com or by calling any Pastoral store location. Includes 15% shopping discount at Pastoral on the day of the class.

 

FALL CLASS SCHEDULE
Pastoral will host a variety of new classes in fall 2010 as part of its growing in-store class and event program. Classes highlighted below will last approximately 90 minutes and include time for Q&A; reserved with a credit card online at www.pastoralartisan.com or by calling any store location. Includes a 15% shopping discount at the store on the night of the class. Cancellations must be made 72 hours in advance.

 

Saturday, October 16, 6:30 p.m. (Loop / Lake Street)
Exploring Italy

Tuesday, October 26, 7:30 p.m. (Lakeview)
Beyond Kraft Singles: Exploring American Cheese
Food culture in the United States has changed so significantly in the last 20 years that we have quality cheeses and wines being made by hand all over the country. Join resident fromager Cesar Olivares as we venture out of California and Wisconsin to discover some of the artisan gems of the great U.S.A. $45 per person.

Monday, November 1, 7:30 p.m. (Chicago French Market)
Pairing 101
Cheese + Wine = Flavor Utopia. With so many cheese styles and a myriad of wine choices available, pairing can seem like a shot in the dark. At Pastoral, the combination of wine and cheese is a lifestyle: we’ve studied the nuance, tested the theories and created philosophies on the subject of pairing that we’d love to share with you! Visit and taste with resident sommelier Jill Pienta as she introduces the classic combos, new-age ideas and avant-garde anomalies with cheese, wine and good company! $40 per person.

Tuesday, November 16, 7:30 p.m. (Lakeview)
Bubbles, Cheese & Chocolate
Who doesn’t love sparkling wine, cheese and chocolate?? Explore some of the most coveted foods in the world and learn why these foods are so well-known and well-loved. Resident fromager Cesar Olivares takes you on a world tour of some of the best producers of these sinful indulgences. Just in time for holiday party planning ideas. $45 per person.

Chicago Gourmet: Everything you ever wanted to know…

20 Sep
Chicago Gourmet

Chicago Gourmet

With Chicago Gourmet less than a week away, I thought I’d share some information about this amazing festival, going on its third year in Chicago.

Chicago Gourmet is a premier epicurean experience aimed at promoting Chicago’s impressive culinary community. It was created by the Illinois Restaurant Association (IRA) to celebrate and honor both Chicago’s culinary achievements and the creative vision of the chefs, Master Sommeliers and wine and spirit makers who are participating. It also highlights Chicago as an international culinary destination via its unparalleled epicurean talent. ‐day event, presented this year by title sponsor Bon Appétit, will offer attendees the opportunity to sample hundreds of wines, beers, spirits and culinary creations; attend celebrity chef demos and booksignings, educational seminars and tastings conducted by Master Sommeliers and wine, beer, and spirit makers; and learn about today’s most interesting epicurean trends firsthand from the culinary innovators who are creating them in Chicago and nationwide.

 

Q. When will Chicago Gourmet take place?

 

A. On Friday, September 24, from 6 to 9 p.m., Chicago Gourmet will kick off the weekend with a cooking competition – featuring 15 of the city’s top chefs – to find the best burger in Chicago. Hosted by

 

On Saturday, Chicago Gourmet will run from 12 p.m. to 6 p.m. On Sunday, the event will begin again at 12 p.m. and close to the public at 5 p.m.

 

Chicago Gourmet will take place Friday, September 24, through Sunday, September 26, 2010. Bon Appétit Executive Chef Cat Cora and Chef Art Smith, and presented by Allen Brothers Steaks and MillerCoors’ Blue Moon, this lively, interactive event will take place at the Harris Theatre’s Rooftop Terrace in Millennium Park. The event is open to the public and entry is $75 per person. Tickets may be purchased at http://www.ChicagoGourmet.org.

Q. Where is Chicago Gourmet being held?

 

A. Chicago Gourmet will be held on the grounds of Millennium Park. General admission to Chicago Gourmet includes full access to the festival area, including live cooking demonstrations presented on two stages at 30 minute intervals, premium wine and spirits tastings and seminars on epicurean trends.

 

Q. How much does it cost to attend Chicago Gourmet?

 

A.  A oneday ticket for either Saturday, September 25, or Sunday, September 26, costs $150.  A weekend pass, good for admission to both days of the festival, costs $250.

 

Q. What is the Grand Cru and how much does it cost?

 

A.  2 to 3:30 p.m. each day, will offer attendees tastings of the finest wines in the world, as selected by our Master Sommeliers. During these exclusive 90

 

The ultimate Chicago Gourmet wine experience, the Grand Cru Tastings, which take place from minute events, the Master Sommeliers will be on hand to present and discuss their selections. The Grand Cru is a separate ticketed event that costs $175/person and requires a general admission ticket. Attendance is limited to 200 people per day.

Q. Where can I purchase tickets for Chicago Gourmet?

 

A. For uptodate information about Chicago Gourmet, and to purchase tickets, please visit http://www.ChicagoGourmet.org.

 

Q. What’s new for Chicago Gourmet in 2010?

 

A. The The National Association for the Specialty Food Trade will bring to Chicago Gourmet a Fancy Food Show consumer retail event. The Fancy Food Show Pavilion will feature 60+ specialty food and beverage purveyors that will showcase and sample their products in the sprawling South Promenade Tent.

 

This year, the event will feature two new attractions: the Bon Appetit Marketplace Tent and the Fancy Food Show Pavilion. Bon Appétit Marketplace Tent will offer guests the opportunity to meet and mingle with the magazine’s top editors and Executive Chef Cat Cora while enjoying sips, bites, and special promotions from our favorite brands.

Q. Who are the participating chefs for 2010?

  Rodelio Aglibot, Sunda New Asian

  Ted Allen, Food and Wine Ambassador for Robert Mondavi

  Jerome Bacle, Courtright’s Restaurant

  Jimmy Bannos, Heaven on Seven

  Jimmy Bannos Jr., The Purple Pig

  Rick Bayless, Frontera Grill, Topolobampo, XOCO

  Carlyn Berghoff, Berghoff Catering & Restaurant Group

  Graham Elliot Bowles, graham elliot

  Frank Brunacci, Sixteen

  George Bumbaris and Sarah Stegner, Prairie Grass Café, Prairie Fire

  Niall Campbell, Firefly Grill

  Gregory Carso, The Metropolitan Club

  Michael Cisternino, Tavern at the Park

  John Coletta, Quartino

  Federico Comacchio, Phil Stefani’s 437 Rush

  Judy Contino, Bittersweet Pastry Shop

  Cat Cora, Bon Appétit

  Chris Curren, Blue 13

  Christophe David, NOMI

  Radhika Desai, English

  Stephen Dunne, The Paramount Room

  Dirk Flanigan, The Gage/Henri

  JoMarie Frigo, Nonna Santiʹs Biscotti

  Klaus Fritsch, Morton’s The Steakhouse

  Terry Opalek and Michael Frontier, Terryʹs Toffee

  Dirk & Terry Fucik, Dirkʹs Fish & Gourmet Shop

  Gale Gand, Tru

  Jose Garces, Mercat a la Planxa

  Luigi Garcia, RIVA at Navy Pier

  John Gatsos, Tavern on Rush

  Carlos Gaytan, Mexique

  James Gottwald, Rockit Bar & Grill

  Elvia Granados, Francescaʹs Restaurants

  Laurent Gras, L2O

  Koren Grieveson, Avec

  Mark Grosz, Oceanique Restaurant

  Kevin Hickey, Seasons, Four Seasons Hotel Chicago

  John Hogan, Keeferʹs Restaurant

  Sandra Holl, Floriole Bakery & Café

  Tony Hu, Lao Szechuan

  Brian Huston, The Publican

  Stephanie Izard, Girl & The Goat

  Randal Jacobs, Elate

  Paul Kahan and Michael Sheerin, Blackbird

  Gene Kato, Japonais Restaurant

  Paul Katz, Harry Carayʹs Italian Steakhouse

  Bill Kim, Belly Shack, Urban Belly

  Diane Kochilas, Avli Restaurant, Pylos Restaurant

  Eddie Lakin, Edzo’s Burger Shop

  Mariano Lanfranconi, 5411 Empanadas

  Bernie Laskowski. Park Grill

  Chan Le, Le Colonial

  Dale Levitski, Sprout

  Joshua Linton, Aja

  John Manion, Branch 27

  Tony Mantuano, Spiaggia

  Shawn McClain, Spring, Green Zebra

  Michael McDonald, one sixtyblue

  Jason McLeod, Balsan at the Elysian Hotel

  Nathaniel Meads, Fritz Pastry

  Mario Navarro, Gene & Georgetti

  Martial Noguier, Café des Architectes

  Chris Nugent, Les Nomades

  Chris Pandel, The Bristol

  Nicole Pederson, CHouse

  Ryan Poli, Perennial Restaurant

  Tony Priolo, Piccolo Sogno

  Thierry Rautureau, Rover’s

  Toni Roberts, CHouse Restaurant

  Alain Roby, Hyatt Regency Chicago

  Arun Sampanthavivat, Arunʹs Thai Restaurant

  Marcus Samuelsson, CHouse, Red Rooster

  Patricio Sandoval, Mercadito Restaurants

  Mario Santiago, May St. Café & Catering

  Mindy Segal, Hot Chocolate

  Carol Wallack and Alex Shalev, Sola Restaurant

  Patrick Sheerin, The Signature Room at the 95th

  Jackie Shen, Red Light

  Bruce Sherman, North Pond Restaurant

  Michael Shrader, N9NE Steakhouse

  Kerry Simon, Simon at Palms Place, Simon LA

  Art Smith, Table FiftyTwo

  Mark Sparacino, Prosecco

  Chad Starling, aria

  Todd Stein, cibo matto

  Giuseppe Tentori, Boka Restaurant

  Jacques Torres, Jacques Torres Chocolate

  Rick Tramonto, Tramonto’s Steak & Seafood, RT Sushi Bar & Lounge

  Jared Van Camp, Old Town Social

  Paul Virant, Vie

  Randy Waidner, Gibsons Restaurant Group

  Stephen Wambach, EPIC

  Michael Wisner, Zapatista

  Takashi Yagihashi, Takashi

  Shelley Young, Chopping Block

  Andrew Zimmerman, Sepia

  Randy Zweiban, Province

 

Q. Who are the participating wine, spirit, and beer experts?

 

A. Master Sommeliers participating in Chicago Gourmet 2010 include:

  1. Serafin Alvarado,

Southern Wine & Spirits of Illinois

  1. Fred Dame,

Heirloom Wine Group

  1. Doug Krenik,

Loosen Bros. USA

  1. Geoff Kruth,

Guild of Sommeliers

  1. Alpana Singh,

Lettuce Entertain You Enterprises

There will also be a wide variety of mixologists, winemakers, master brewers and master distillers taking part in Chicago Gourmet, as well as in the Dine Around program.

 

Q. What is the Dine Around?

 

A. The Bon Appétit and Chicago Gourmet Dine Around extends Chicago Gourmet beyond Millennium Park into the city’s best restaurants. From August 30 through September 26, dine in five participating restaurants, save your receipts, and redeem them for a complimentary oneday Chicago Gourmet ticket at registration. Enjoy the special prixfixe meal or simply dine from the regular menu; either receipt is valid toward the free ticket. For complete offer details visit ChicagoGourmet.org.