Farmerie 58-Chicago, IL, March 1, 2009

3.1.09

We met Jen at Farmerie 58 for Brunch and I must say that I was satisfied. Andrew got the restaurant week menu, while Jen and I ordered off of the a la carte menu to get a smattering of dishes (because that's how we roll, right?)

Here's what they were offering for restaurant week:

$22 Three Course Lunch Prix Fixe

first course selections
*chopped house salad: romaine lettuce, spinach, cucumber, tomato, grilled onion, lardon, roasted garlic-parmesan dressing

*arugula salad: wild arugula, parmesan, sea salt, lemon, estate olive oil

*butternut squash veloute: roasted chestnut, sage, toasted garlic

*lobster bisque: diced lobster meat, lemon, parsley

second course selections
*bistro burger: certified black angus beef, applewood smoked bacon, smoked cheddar, dijon aioli

*amish chicken sandwich:amish chicken breast, tomato,wilted spinach-parmesan fondue

*bistro club:roasted turkey, applewood smoked bacon, marinated tomato, red onion, smoked cheddar, pesto

*pan-roasted salmon blt:wild salmon, tomato, applewood smoked bacon, tarragon aioli, wild lettuces, red wine vinaigrette
*wild boar pasta:wild boar, italian sausage, rapini, tomato, basil,pecorino cheese

third course selections
*chocolate tart:banana sorbet, chocolate-black pepper crème fraiche,espresso sauce
*white chocolate bread pudding:roasted quince, caramel popcorn, vanilla angalise
*ginger crème brulee:peach passion fruit puree, fresh berry salad

Farmerie 58 is a restaurant utilizing products that are farmed with the goal of replenishing the resources used in their creation while also conserving the environment. The cuisine is contemporary American with seasonally changing menus designed to show sustainably farmed ingredients in their best light. The restaurant is committed to providing their food at pricing that is accessible to the neighborhood.

*lobster bisque: diced lobster meat, lemon, parsley

Really good flavoring with a rich depth and strong lobster stock. It was thick enough to coat our spoons!


The Honey Roll: White Tuna and Cucumber rolled in Tempura Crunch, Sesame Honey Sauce

Too light in flavor for my taste, I couldn't really taste the White Tuna. The Sesame honey sauce was also really light and didn't make my list for memorable sushi.

Crab Saffron Fondue with crab meat, saffron, brie, cream cheese and toast points. What's not to love? Brie is one of my most favorite cheeses and this ooey gooey goodness made for a comforting and warm appetizer. I wasn't a big fan of the truffle frites shown next to it, though. The frites were too small to bite into, but the truffle aroma was heavenly.

Crab Cake Benedict: Poached egg, Potato Roesti, applewood smoked bacon, grilled brioche, andouille relish.

Quite a messy dish, with a lot going on. Really strong flavors, and by the time we split the dish into portions, we couldn't tell what ingredient was what. The taste was much of the same. The egg and bacon and spinach seemed to overwhelm the crab cake. I almost forgot it was in there...

*wild boar pasta:wild boar, italian sausage, rapini, tomato, basil,pecorino cheese

By far my most favorite dish at the restaurant. The pasta was cooked to a perfect al dente, and the italian sausage was bold and hearty. The rapini and tomato and herbs added good complements without overpowering and I felt like all the components of the dish worked well together.

*white chocolate bread pudding:roasted quince, caramel popcorn, vanilla angalise

I was more interested in the presentation of this dish than anything. It was good bread pudding, but to be honest I didn't really taste the white chocolate. Loved the whimsical caramel popcorn ontop, but I wished there was a stronger vanilla flavoring. But overall, a creative dish to a homestyle favorite.

Nomi: Chicago, IL, February 28, 2009

Exactly one year ago, Andrew and I met at the Whitehall. After we had drinks with our respective families, the Yen's took them to Nomi. Exactly one year later, he brought me back for Restaurant Week. At the top of the Park Hyatt off of Michigan Avenue, we had a decent view. I must say, Restaurant Week is quickly becoming one of my most favorite weeks. Great tastings for incredibly reasonable prices- who could ask for more?

NoMI's executive chef Christophe David was named a James Beard Award Semifinalist for Best Chef: Great Lakes in 2009. It also has been consistently named at the Top of America's Restaurants in the Zagat Guide.

Chicago Restaurant Week February 20 - March 6

NoMI will offer a three-course pre-fixe lunch menu$22, excludes beverages, tax and gratuity

First Course

*Pumpkin and Coconut SoupPreserved Ginger,

*Coriander Chicken and Apple Soup: Leeks, Calvados, Truffle Oil

*Miso SoupTraditional Garnishes

Main Course

*Catch of the Day: Chef's Market Choice, Yukon Gold Potato Purée Wilted Spinach,

Sauce Vierge

*Yukon Gold Potato Gnocchi Brown Butter, Black Trumpets, Butter, Sage, Tallegio Fondue

*Peekytoe Crab CakesWhole Grain Mustard, Fennel, Saffron-Curry Rouille

*Sushi Platter Chef's Selection Sushi and Sashimi

Dessert

*Seasonal Sorbets:Spiced Pear, Tropical Fruit, Chocolate, Crème Fraiche

*Chocolate Caramel Brownie Macaron: Caramel Ice Cream, Brownie Fragments

*Carrot Cake:Fromage Blanc Mousse, Caramelized Walnuts, Maple Orange Sauce

*Pistachio Nougat Tart: Filled with Jam and Berry Coulis

This medley of salts and peppers greeted us on the table. A whimsical presentation, we tried each one with our warm sourdough bread that was served. My favorite was the black Hawaiian sea salt that had great flavoring.

I ordered the Pumpkin and Coconut Soup which was served with a wheatberry salad. The soup was thick and hearty, with strong flavors and was a better complement to the wheatberry salad which was refreshing with dried cherries and apricots.


Andrew ordered the coriander and chicken apple soup which was a very light and brothy soup with more subtle flavors. Good, but overpowered by the wheatberry salad served alongside.

For the main course, I got a striped sea bass with sauteed spinach and yukon gold potatoes. The potatoes had a great flavor- you could tell they were homemade and strained through a mesh strainer to get its creamy consistency. The seabass wasn't bad, but had more flavor when paired with the spinach and potato. A relatively classic trio, but well executed. I didn't really care for that seeded pepper thing on the top though.



Andrew ordered the Peekytoe Crab Cakes which weren't bad but had a really strong curry flavor. Overall, the portions were good and as I've said before, Restaurant week is a fantastic deal if you get a restaurant with normal sized portions.



For dessert, I ordered the chocolate macaron which was incredibly messy and difficult to eat. The caramel ice cream and brownie bits were decadent, but it's one dish where I wish I could have just used my hands... ;)


Andrew ordered the pistachio tart with Jam and Berry coulis. Not my favorite, as I thought it was a little dry and not incredibly memorable.



A finishing touch- homemade marshmellow, raspberry and vanilla (really egg white) sponge cake, two chocolate ganaches, and a wrapped caramel.





http://www.nomirestaurant.com/gallery/nomi/home.html?icamp=nomirestaurantredirect

Signature Room: Chicago, IL, December 21, 2008

12.21.08

Signature Room at the top (95th floor) of the Hancock Building in downtown Chicago

I've been to the Saturday morning brunch at the Signature room before and while it's a cheaper option for those who can't necessarily afford the hefty price ticket, but want the spectacular view, it failed to impress. (I can't even remember what I had!)

The Sunday brunch on the other hand, is well worth the splurge for a special occasion. Complete with crab claws, omlette station, prime rib, eggs benedict, fresh greens, oysters, sushi and the rest of your typical Sunday breakfast buffet, the setting was classy and the view as usual was breathtaking (even if it looked like an arctic tundra outside).

The best part of the meal was the "make your own hot chocolate bar" complete with 8 different toppings and fresh whipped cream (see picture below). Ahhhhhhh! :)

http://www.signatureroom.com/

Sai Cafe: Chicago, IL, December 20, 2008

12.20.09

One of Andrew's sushi favorites in Chicago is Sai Cafe and I must say, after he took me there, it has quickly become a favorite of mine as well. Here's a rundown of our dishes for the evening.



1) (Shown above) Agedashi Tofu: Deep fried tofu served with spicy dykon & scallion in tempura sauce. This warm appetizer was very light and airy, yet full of flavor. The broth was rich and its flavor had a lot of depth that made you know it wasn't imitation or made from preservatives, but the real deal.


2) (Shown Above) The Dynamite: Baked scallops mixed with flying fish egg, avocado, mushroom & mayo.
Yum! I loved this dish despite its unhealthiness for you. The day after A & I had it, we went back and whipped up a version of our own. The mushrooms are a great addition for an earthy flavor- but definitely an addicting dish!


3) Steph & Andrew's customized maki: We came up with this one on our own, with a passion for spicy tuna, avocado, unagi and tempura flakes. The chef also added crab meat for a little signature touch.

4) Volcano Maki: creamy lobster mixed with wasabi & tobiko, topped with maki & spicy tempura crunch

Need I say more? Each individual component is representative of wholesome goodness. So put them all together in a sushi roll and you can pretty much call it heaven on a Japanese styled plate.

http://www.saicafe.com/about.html

Charlie Trotters: Chicago, IL, December 19, 2008

12.19.08

Prior to a certain age, birthdays are great excuses to celebrate. My birthday was amazing. Andrew took me to Charlie Trotters in Chicago and I couldn't contain my excitement when I stepped out of the car (once I figured out where we were). This restaurant has not one, but ten (yes 10!) James Beard Awards and is a AAA Five Diamond Award Winner as well. The intimate atmosphere offers a pure setting to just sit back, be wined and dined, and enjoy the food. The staff was attentive, offered a customized menu and were willing to put up with us as we snapped pictures, and inquired about all of the food.

First Course: Portugues Percebes with Seawater

According to the web, "Percebes" are a shellfish with a long, soft body like the neck of a goose, hard shells at the top, and a 'foot' at the bottom that attaches them to rocks. They only grow on rocks exposed to heavy surf, and only grow in several parts of the world. They are highly sought after as a rare delicacy, savoured for their lovely texture and flavour which is somewhat like crab or lobster.

In my opinion, the seawater foam was what truly made the dish. Light and airy in texture, it went along with the jelled percebes to create a refreshing appetizer in order to whet our appetizers and start our tastebuds off on the right path.

Second Course: Maine Day Boat Lobster with Yellow Beets, Chestnut & Bull's Blood

This has to be probably my most favorite course of the entire meal. The lobster was cooked to perfection, not chewy in texture, but with a light lobster flavor so pungent, that it was as if they flew in my crustacean minutes before it landed on my plate. No, Bull's Blood isn't what it literally implies, but rather a Hungarian wine that made a phenomenal and tangy complement to the seafood. The Chestnut puree was another perfect pairing of a creamy texture to coat the tip of your tongue before the fresh lobster shined on your palate.

Third Course: Steamed Holland Turbot with Kumamoto Oysters, Pork Belly & Pickled Celery

Again, what's better than amazingly fresh seafood, and celery that's sliced so thinly and arranged in a rice paper format for classically clean presentation? Though one might think this is a savory flavor overload, the pickled celery was so crisp and light, and the turbot's perfect texture complemented the salty taste from the pork belly.

Fourth Course: Whole Roasted Squab Breast with Birch, Black Trumpet Mushrooms & Devil's Club

This course's plating was the first thing that caught my eye. I had absolutely no idea what half of the things on the plate were, but the wait staff had no problems in clarifying for us. Squab is a young domesticated pigeon that has never flown and is therefore extremely tender. I can't say that I appreciate pigeons very much when they're alive, but they are a true delicacy. Birch is basically a root and are the crispy twigs you see on the plate. The Devil's club is the spiral squiggle you see at the top, and is a plant that grows predominently in the Pacific Northwest. Rare in existence, it is susceptible to human touch and therefore does not reproduce quickly. It doesn't have bold flavors, but all the different textures on my plate kept me very intrigued!

Fifth Course: Roasted Four Story Hill Farm Veal Loin with Date, Cocoa Nib & Pomegranate

This course was by far the most interesting from a textural standpoint. I loved the funky white plate and the veal that was tucked beneath the Pomegranate foam was a wonderfully tender surprise that completemented the actual pomegranate fruit at the base. The cocoa nibs weren't particularly strong, but a flavor that you could taste after all the initial flavors settled down in your mouth.

Sixth Course: Satsuma with Clove & Sauternes

Satsuma is a Japanese orange akin to the Mandarin orange that are almost seedless (think the sweet mandarin oranges you find in cans at the market). They make for a very sweet segway to the dessert courses we were about to embark upon. The Sauternes jelly (Sauternes is a sweet wine fro the Sauternes region of western France) had the slight hint of alcohol to pair well with the aromatic clove to spice up the Satsuma.

Seventh Course: Honey Crisp Apples with Cider Granite & Ginger Jelly

Charlie Trotters was gracious enough to offer us not four plates of the same two desserts that came with our tasting menus, but instead, a sampling of all four of the desserts of the night. If anyone knows me, they know how much I love honey crisp apples (which originated and was developed in Minneapolis). I loved the Cider Granite- again, not very strong in flavor, but paired so well with the apples and jelly. It was a little difficult to eat, but if you got all 3 components in one bite, it was a flavor explosion and took me back to Fall in the Orchard.

Seventh Course Dessert #2: Candied Buddha's Hand with Lemon, Ricotta & Taggiasca Olives

Buddha's Hand is a semitropical citrus fruit that looks like a huge, yellow-green, lumpy fingered lemon. It's also called a 'citron' and when candied, is a sweeter, more subtle version of a citric lemon. It wasn't tart or bitter as I expected, but instead had a syrapy sweet flavor and a texture of a fruit rollup. The Taggiasca Olives were not my ideal complement, but made the dish pop with uniqueness and flavor which is always a bonus in my book.

Eight Course Dessert: Black Mission Figs with Shaved Fruit Cake, Marcona Almonds & Pedro Ximenez

Figs aren't my favorite fruit in life, and I felt like this wasn't my most favorite dessert. The almonds were particularly fresh and Pedro Ximenez is a white grape wine from either Spain or South America. But still a very elegantly plated presentation.

Eight Course Dessert #2: Milk Chocolate Semifredo with Carrot, Star Anise & Red Wine

I loved the vibrant color of the carrot puree, and the shaved milk chocolate pieces. The red wine was so subtle, you could hardly tell it was there and star anise added a nutty licorice flavor at the end of the bite that was a great pairing with the complex plating of the dish.

Ninth Course: Chef's Preparation of selected treats
I loved the cholate that had a Nori seasoning (second from the bottom) and the pear candied jellys that are shown at the top. Quite the finale to one amazing three hour meal.

After our meal, we got a tour of the kitchen as well as the Chef's table where diners can watch demonstrations or rent out an amazingly decorated private room next to the wine cellar. An experience we are unlikely to forget.

http://charlietrotters.com/restaurant/

Schmidts and Greaters: Columbus, OH, November 30, 2008

Sausage?

Schmidt's Sausage Haus is a Columbus, Ohio staple. Famously known for their ginormous cream puffs, it's the atmosphere of the German Village, combined with the Bahama Mama that makes it an experience truly worth trying the next time you visit the Buckeye State. Saurbraten anyone?

http://www.schmidthaus.com/

...And who could pass up the Buckeye State without a visit to Graeters Ice Cream? http://graeters.com/

This old fashioned ice cream parlour has been in press all around the nation including Food Network, USA Today, Oprah's Magazine, and so much more. And to think...it was all in my backyard. A childhood staple, Graeter's Ice Cream is known for their pure ingredients, and huge chocolate chunks. What other parlour pours liquid chocolate into the cream churning process to make chocolate chips? The Peppermint Stick (seasonal), Cinnamon (seasonal), and Black Raspberry Chip are must tries in my book!

French Pastry School: Chicago, IL, November 18-20, 2008

A pastry chef in the making...


On his first visit to Minneapolis, Andrew brought a box full of pastries that he made during his classes a la French Pastry School. For 3 days, you can delight in the culinary expertise of Chef Bob Hartwig (read: Senior Pastry Chef at Rhapsody and the Chicago Marriott Downtown Magnificent Mile). I drooled everyday as Andrew would recount his adventures in making everything from Brioche to Chocolate Tarts, to Croissants, Eclaires, Madeleine's, Financiers and Macarons. Freshman fifteen, eat your heart out.

Since pictures are better than words...

Foodie Fight, Takashi: Chicago, IL, October 12, 2008

10.12.08


How it all began...



For the love of food...



We owe much of our auspicious start to this very game. Given to me by my longtime childhood friend Jen, 'Foodie Fight' gave us an excuse keep the conversation vibrant until the sun came up. Did you know the name for Starbucks was inspired by Moby Dick? How about the age-old rule that unlit candles at a table is an insult to your guests? Ahhh...the possibilities of mindless food trivia are endless and delectable at the same time.



And it's only the beginning...

Before our Foodie Fight entertainment, Andrew recommended that we meet at Takashi.
http://takashichicago.com/
It may have taken the waitress about 3-5 tries until we finally took a pause in our conversation long enough to order, but it was well worth the wait. Takashi is described as "contemporary French-American fare with Japanese influences" using incredibly fresh and high quality ingredients. Unfortunately, we were too caught up in our first date jitters to take pictures, but no worries- we will reprise this visit someday! Chef Takashi was born in Japan, classically French trained, and was given the James Beard Award for Best Chef in the Midwest in 2003. I think he even stopped by our table but again, I was too engrossed in my company to really notice :)

The cusine was indeed fresh and during our 8 course tasting menu, I vividly remember the carpaccio made from beets, the skate wing, and our additional order of hamachi. I was stuffed by the time we left!