Where NRA Show chefs are dining this weekend in Chicago

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If it’s culture at the heart of a sundry, sprawling dining scene that you crave, then Chicago’s got you covered. From Randolph Street mainstays and sun-drenched rooftops to hidden neighborhood gems and buzzed-about springtime openings, this fair city’s culinary community is embraced across the country. With celebrity chefs and industry vets descending on the Windy City this weekend for the National Restaurant Association Restaurant, Hotel-Motel Show, the vibrant food culture will no doubt be celebrated. But where are these culinary luminaries eating while they’re in town?

 We caught up with a few to find out where they’ll be getting their grub on.



Barton Seaver
“I won't be in Chicago long this time around, so I won't get to visit as many restaurants as I’d like to.  But Mercat by Jose Garces is probably going to be my dinner of choice. I always try to get a drink at RitzCarlton Water Tower where I did my culinary externship. And on the way out of town, Tortas Frontera at O'Hare—I like layovers in Chicago just for this reason.






Maneet Chauhan
“The Commons Club, Miku Sushi Lounge, Formento’s, Good Stuff Eatery and Dove's Luncheonette.”







Jeff Mauro

“I live here, so I’ll be dining at my house in Elmwood Park—and maybe Johnnie’s Beef for a Combo.  But currently, my favorite restaurants in the city are Boka, Momotaro, Bohemian House, Gaetanos in Forest Park, and Katy’s Dumpling House.”



Robert Irvine
“Rarely do I have much time to enjoy the Windy City, but if I get a chance I always try to visit local favorites or the establishments of chefs I’ve had a chance to meet at other events.”








Geoffrey Zakarian
“Girl & The Goat, Siena Tavern , Avec, Drumbar, Gibson's Steakhouse, Frontera Grill.”









Pat Neely
“Big Bricks barbecue, and Michael Jordan’s—because I’m a huge fan. A great pizza place, Luella’s Southern Kitchen, and Good Stuff Eatery.”








G. Garvin
“The Purple Pig, Girl & the Goat, 
Blackbird and Japonais.”









Fabio Viviani
“Although I live in Chicago, I’ll only be in town for the NRA show and won’t have a chance to visit restaurants while I’m there. However, I heard that Siena Tavern is pretty good. And the new Prime & Provisions is opening—looking forward to checking that out… haha :-)”

Hey, we’ll always encourage a shameless Dineamic Group plug, Chef Viviani. 
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Chicago Chow Down: The Brass Monkey

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With the NRA show in town, we're continuing our list of must-eat restaurants for brunch, dinner and everything in between.

By Sam Ujvary

401 N. Morgan Street
312/763-3316 
Being at The Brass Monkey is like traveling back in time. Upon entering the corner establishment that’s tucked away in a pocket of the Fulton Market District, you become engulfed in the 1970s.
From refined brasserie dishes to contemporary riffs on ‘70s comfort food, the 100-seat restaurant pays homage to the indulgent and idiosyncratic ethos of the period. The interior of the establishment boasts patterns and colors reminiscent of the decade that taste forgot, and it works. Small tile, velvet and the unabashed use of brass throughout the restaurant elicits a dramatic sense of nostalgia. 
While the design mimics the ‘70s, the music directly hails from what is arguably the most influential decade in rock and roll. From James Taylor to Queen, the Jackson 5 to members of the 27 club, the vinyl collection is an essential component of the restaurant’s ambiance. You have a chance to actually rummage through its vinyl collection in the record shop; a front room that doubles as a private dining space featuring more than 1,000 LPs.

There’s the décor; there’s the music; and then somewhere between Nixon and ‘Nam lies The Brass Monkey’s menu. Owner Marc Bushala explains the menu concept. “We wanted to create an experience like being at a dinner party on Warren Beatty’s yacht with Tom Jones entertaining and Julia Child cooking,” he says. And that’s precisely what they’ve done. The contemporary take on classic brasserie fare pays homage to the time of TV dinners and Tang. Cheese Balls and Baloney Sliders shine on the menu; and what would a ‘70s-inspired restaurant be without its Pork Chop & Apple Sauce. There’s literally even a TV dinner. Short rib meatloaf with mashed potatoes, creamed corn and peas served in an iconic four-part tray.
Regardless of if you actually were, or just think you should have been born in the ‘70s, The Brass Monkey evokes an instant sense of nostalgia. It’s at the corner of Morgan and Kinzie. Be there or be square.
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Dining Destinations: Chicago

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In town for the NRA show and looking for places to wine and dine? We've got you covered with a compilation of first choices in the Second City.
By Sam Ujvary


bellyQ
1400 W. Randolph St.
312/563-1010
Located in Chicago’s West Loop, bellyQ redefines Asian barbecue. Foraged from a unique partnership between the imaginative Chef Bill Kim, Cornerstone Restaurant Group and Michael Jordan, it’s an ambitious culinary adventure amplified by an interactive dining experience that’s both creative and modern. The inspired menu is brought to the public by award-winning Chef Kim who got his start in the industry at the renowned Charlie Trotter’s and Le Lan establishments. A passion for Asian cuisine previously inspired the menus of two additional restaurants under this umbrella: Urbanbelly and Belly Shack. The restaurant’s interior was designed to reflect Chef Kim’s home. It’s calm and understated and accentuates the food to give it its proper place in the spotlight. A Cornerstone Restaurant Group and architect Dwayne MacEwen collaboration, the space is filled with hibachi table grills, private party spaces and a karaoke room. BellyQ is making ramen and kimchi synonymous with brunch, paving way for a new concept when it comes to the popular pastime. The flavorful highlights include the Vietnamese Omelet and Tea Smoked Duck Benedict. Brunch is served every Sunday from 10 a.m.-2 p.m.
Taus Authentic
1846 W. Division St.
312/561-4500
After a brief hiatus from his kitchen, longstanding Chicago Chef Michael Taus reemerged on the dining scene to open Taus Authentic in early 2015. The concept of bringing gourmet food into a progressive space has allowed Chef Taus to return to the root of his passion—one that was fueled long ago in the old kitchens of his family. That’s the thought that solidified the name: Taus Authentic, a tribute to the fare remains anchored in classic French techniques. The 6,000-square-foot indoor/outdoor space offers a range of dishes from classic cuts of meat such as the Delmonico Ribeye or Flat Iron Beef in addition to more contemporary comfort showcased in Aunt Reba’s Fried Chicken.

I|O Godfrey
127 W. Huron St.
312/649-2000
I|O Godfrey opened within The Godfrey Hotel Chicago in early 2014 in River North, the city’s art gallery district. The restaurant sits on the hotel’s fourth floor and features 10,000 square feet of indoor and outdoor dining and event space with sweeping views of the Chicago skyline to the south and east. With cocktails prepared by Chef Riley Huddleston, who utilizes kitchen ingredients, I|O takes pride in its Chef ’s Cocktails portion of the menu. Selections include a Chef ’s Mojito, Chef’s Margarita, Spicy Strawberry Daiquiri and I|O White Sangria among others. Perfectly rounding out the list of craft beverages and a quintessential city escape are menu items such as the Shaved Carrot Salad, succulent Lobster Salad and a delectable Ahi Tuna Tartare.


MAX’s Wine Dive
1482 N. Milwaukee Ave.
773/661-6581
For owners Jerry and Laura Lasco, the inspiration to open MAX’s Wine Dive came after realizing that while they enjoy trying new restaurants, they prefer a more comfortable atmosphere that’s offered at local wine bars. Operating under its mantra “Fried Chicken and Champagne,” MAX’s Wine Dive is all about bringing gourmet comfort food to guests alongside a constantly curated selection of wines from around the world. The concept, which is composed of a restaurant and a wine bar that offers rarely found labels, juxtaposes an eclectic, down-to-earth style with a casual, industrial atmosphere and a top-notch food and wine program.


River Roast
315 N. LaSalle St.
312/822-0100
With a prime location overlooking the Chicago River, River Roast offers dramatic city and water views from every seat. Cuisine by Chef and Operating Partner Tony Mantuano and Executive Chef John Hogan offers contemporary American fare featuring meat, fish and veggies roasted to perfection and carved tableside. Inventive drinks, cold-brewed cocktails and a well-crafted wine selection round out the River Roast experience. It also welcomes live blues by famed local musicians with the Blues & Brews Brunch program.



 Acanto
18 S. Michigan Ave.
312/578-0763
Acanto, whose name derives from the flowery leaf used extensively in Roman architecture and is found on the façade of the historically landmarked building, is just steps from Chicago’s famed Millennium Park. The Italian cuisine is approachable and the atmosphere inviting. The establishment is a must-see when in the Windy City. From business dinners to pre-theater gatherings, it’s an ideal setting for a multitude of get-togethers. In addition to classic libations, the menu features items like a hearty Duck Egg Spaghetti and a filling Suckling Pig.

The Allis at Soho House
113 N. Green St.
312/521-8000
Inside the West Loop hotel and members-only club, The Allis is an expansive lounge area perfectly suited for those seeking an idyllic space to engage in work, meetings, social get-togethers or pre- or post-dinner cocktails. Guests can enjoy offerings that evolve throughout the day gourmet coffee and an array of house-made pastries in the morning; salads, sandwiches, and afternoon tea by day; and delectable snacks and cocktails by night. Characteristic of the Soho House ambiance, the space itself is cozy with velvet and tufted leather couches and chairs, vintage chandeliers, custom bookcases and a stunning array of artwork by internationally renowned talent. The space is aptly named after the Allis family who owned the Chicago Belting Factory.
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The Foodamental Studio lineup is here!

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Fundamentals. Foodamentals. Potayto, Potahto

This year’s lineup of sessions at the NRA Show’s Foodamental Studio gives you, the master of your stovetop domain, the up-close-and-personal access needed to pick up cooking methods, techniques and trend-setting secrets to bring back to your operation. Led by culinary experts, the interactive sessions will guide you to learn the tricks of the trade. 

Master the art of authentic arepas; discover the secret to mouth-watering dumplings; bring back pickling skills that will wow the kitchen. What’s on the agenda for the four-day show? See below for the full lineup, and be sure to head to show.restaurant.org to register if you haven’t yet.


All Foodamental Studio demos will be held in South Hall, Level 3, Booth #2388.

Saturday, May 16
The Dish on By-Catch Fish
10-11 a.m.
Get the scoop on ways to use by-catch fish in two tasty ceviche dishes from Chefs Rob Allgood and Jim Gossen. 

Modern German... Cutting the Mustard
1:45-2:30 p.m.
Karl Stybe, Associate Professor, College of Culinary Arts, will teach interpretations of the classic condiment.

That's Arepa
3-3:45 p.m
Chef Ben Udave will teach you all you need to know about making your own authentic arepas using simple, delicious ingredients.

Sunday, May 17
The Vegetable Spectacle 
10-10:45 a.m.
Chef Jason Russo shares the secrets to mastering a veggie-centric dish that even the most diehard carnivore would crave.

Instagram Cram
11:15-noon
Instagram is one of the most used social platforms with 200 million active users monthly and 60 million photos shared each day, but it's not just about pretty pictures. Learn real, simple tips for more comments from Katrina Padron, CEO, Padron Social Marketing.

Spices A to Z
12:30-1:15 p.m.
Sample the world's rarest spices: from allspice to marjoram to zaatar, now is your chance to look at, touch, and smell many of the world's rare and underused spices.

You Bacon Me Crazy: Layering with Smoke
3-3:45 p.m.
Just like you layer seasonings, you can layer with smoke. John Chef Matt Burton in this interactive and highly experiential session on cooking with smoke.

Monday, May 18
Java the Rub
10-10:45 a.m.
Find out why there's so much buzz about coffee rubs from Chef Mark Steuer. More than just your morning staple, coffee amps up meat to bring out incredible flavor.

Holy Cannoli!
11:15-noon
Learn a modern twist on an old-world Italian favorite. John Csukor will guide this hands-on lesson about filling gluten-free cannoli shells with your customized, dairy-free cream.

Sweet on Coconut
12:30-1:15 p.m.
Go beyond the oils and waters to discover how to use coconut as a sweetener in your cooking. Polly Garza, founder of Chicago Raw, leads the hands-on demo.

Packed: Dumplings Reimagined
1:45-2:30 pm
Acclaimed creative chef Mike Sheerin will guide you through the art of stuffing savory, sweet, and spicy fillings into delicate wrappers during this delicious demo.

Knead to Know
3-3:45 p.m.
Corporate Executive Chef Neil Doherty and Chef Jason Bechtold lead this session on practical approaches to adding scratch-made breads to your menu. 


Tuesday, May 19
Fermentation Station
10-10:45 a.m.
Chef Andrew Zimmerman shares his take on how to create your own fermented foods and how to incorporate them into your menu.

Pickle Your Fancy
11:15-noon
Pickled foods have humble roots, but there's an art to getting the technique just right. From protein to produce, find out what methods you can employ to turn out perfect pickled foods.

Water You Infusing? 
12:30-1:15 p.m.
Nathan Cooper and the team from Lyfe Kitchen looks at unexpected and trendy flavors for their water infusions.


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Innovation in the Kitchen

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What do the 2015 Kitchen Innovations Award recipients offer your back of house?
By Megan O'Neill

Implementing efficiency in time, space, and energy in the kitchen is arguably one of the most important objectives, right? The 2015 Kitchen Innovations Awards celebrate this while acknowledging the companies you need to know to truly benefit in areas of energy efficiency, waste reduction and improved productivity.
Visit show.restaurant.org for more info.

Advancing the future of the kitchen, the 23 selected innovations were chosen from an esteemed panel of judges looking for products that address cross-functionality, faster cook-up times, space constraints, water waste reduction, enhanced energy efficiency, increased safety, and, of course, sanitation. Ergonomics and smart technology was even implemented to help these products learn and adapt to various conditions.

“As a chef, it is great to see [these products] all offer significant advancement in back-of-house operations and demonstrate the extent to which the manufacturing companies are in touch with culinary and key operator challenges,” says John C. Metz, convention chair for NRA Show.
The trends and topics that these products focus on are all important to foodservice operators today and, according to the judges, are the most productive items on the market for back-of-house efficiency.

With less than a month left until the 2015 NRA Show, it’s time to start taking a closer look at the award recipients. Which company can address your needs best? Which back-of-house product offers the most innovation for your restaurant? Is it time to integrate smart technology? Is food waste or sanitation a top priority? With plenty of questions needing to be asked, we’ve made it a bit easier for you. Below find the 2015 Kitchen Innovations Award recipients and what they offer your kitchen. And remember, stay innovative—there’s not time in the restaurant biz to become stale. 

Cooking, Brewing and Holding
·         Dagda Technologies, Inc.: FryerGate—the safety cover protects employees from severe deep-fryer burns.
·         Duke Manufacturing Co.: FlexTech Advanced Food Holding Platform—extends fried product holding times, reduces food waste and increases product availability by 10-15 percent.
·         Varimixer: KODIAK Planetary Mixer—one of the most hygienic mixers available.
·         Schaerer Ltd.: Schaerer Coffee Art C HC—offers speedy bean-to-cup hot and iced coffee.
·         Manitowoc Foodservice: Merrychef eikon e4s with Panini Grill— up to 15 times faster than conventional methods, the non-stick Panini press attachment flattens and/or generates grill marks on a range of products.
·         Frymaster: FilterQuick with Oil Quality Sensor— these gas and electric fryers reduce the cost of frying and improve food quality by taking the guesswork of out oil replacement.

Sanitation and Safety
·         ThermalRite: Sanisteel Anti-Bacterial Slip-Resistant Flooring—slip resistant and kills and prevents 99.9-percent of all bacteria, mold, algae and fungi.
·         Ecolab: Syncra Total Hand Hygiene System— automated, touch-free, water-and-soap delivery system follows a strict, yet adjustable, 3-step process.
·         Franke: Franke Air Purification System (APS300)— self-contained and affordable purification system mounts inside walk-in coolers, scrubbing the existing air of microbes, ethylene, hydrocarbons and other contaminants.

Equipment Solutions
·         RATIONAL USA: SelfCookingCenter 5 Senses— communicates with its operator from preheat to unloading.
·         Ovention,Inc.: Ovention M360 Oven— compact oven is UL-certified for ventless operation and allows operators to prepare 1,000 menu items, each with different cook times and heat profiles.
·         The Montague Company : R290 Glycol Ice and Heat Sauté Station—more energy efficient than standard air-only refrigeration systems.
·         True Food Service Equipment, Inc.: Hydrocarbon (R290) Natural Refrigerant Reach-In Refrigerators/Freezers—reduce an operator’s energy consumption substantially resulting in a lesser environmental impact and improved profit margins.
·         Hobart: Hobart FT1000 Flight-Type Dish Machine—the first and only ventless flight-type dish machine in the marketplace.
·         Hestan Commercial Corporation: Tri-Ferrous French Top with Maximum Center Temperature & Gradient—from 1000-plus degrees at the center to as low as 320 degrees at the edges, it’s the highest temperature delta of any French Top.
·         HestanCommercial Corporation: Longitudinal Modular Salamander/Cheesemelter/Shelving System—modular shelving and broiling system is supported longitudinally on a riser to allow complete horizontal movement.
·         Evo, Inc: EVent Ductless Downdraft Ventilation Cooking Station— an internally ducted, self-contained downdraft re-circulating ventilation system.
·         Edlund Company LLC: Titan Max-Cut— saves operators space and food prep time by incorporating four prep options—cutting, coring, wedging and dicing—into a single manual machine.

Water and Food Waste
·         ChampionIndustries, Inc.: Foodwaste Reduction System— uses repurposed gray water as its primary water supply, reducing water consumption by 20-30 percent daily.
·         Wilpack Packaging: Seal-A-Cup Cup Sealing System— lightweight, portable cup sealer prevents spillage, seals in freshness and extends product life.
·         Ice Link, Inc.: Ice Link— automatically transports cubed and nugget ice at 30-feet per second from a central ice production area to a variety of remote locations within the same building.
·         HydroFLOW U.S.A.: HydroFLOW Water Conditioners—dissolve and remove lime scale in appliances and piping systems, prevent new lime scale accumulation, kill bacteria and algae in water systems, and boost filtration efficiency.
      EnviroPure Systems, Inc.: EnviroPure Ozone Recirculation System— eliminates the need for fresh water to be added to the aerobic organic digester for a saving of up to 400 gallons of water per day.
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The show within a show

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If you’re looking to attend the same successful International Wine, Spirits & Beer Event that was at last year’s National Restaurant Association show, you won’t be able to find it. However, what you will find is the rebranded BAR (Beverage Alcohol for Restaurants) at NRA Show event. The beverage alcohol show that’s committed to helping industry professionals develop and maintain a successful bar program will be a more integrated show than seen in previous years, but will still coincide with the NRA Show, which will take place May 16-19.

In addition to a myriad of booths geared toward the bar industry, BAR will offer educational seminars, interactive demos and specialty pavilions. The Craftique Pavilion will focus on products that can’t be easily found; small distilleries, breweries and wineries that customers want to discover.  Bar Necessities offers exclusive drink complements such as garnishes to help you craft your own specialty drink menu.

The educational session lineup is as follows:

Sunday, May 17 
11:00 AM     BAR Keynote: Sally Smith, President & CEO, Buffalo Wild Wings
Smith brings her insight in this informational keynote presentation discussing the evolution of Buffalo Wild Wings’ successful beverage program and how the investment has dramatically elevated the brand.

12:30 PM     Building a Successful Wine Program
Master Sommelier David Glancy discusses the importance of customer loyalty and brand elevation as an important measure of success. The session covers beverage law, wine list development, beverage cost control, vendor relations, and cellar management.

2:00 PM     Sipping Social with Kathy Casey, Liquid Kitchen
Join Liquid Kitchen’s Kathy Casey as she shares popular trends in the beverage world gathered organically via Facebook, Twitter and other social media platforms.

3:30 PM     35 Years Behind Bars with Tony Abou-Ganim, the Modern Mixologist
Tony Abou-Ganim, The Modern Mixologist, hosts an informative session on trending cocktails, spirits, ingredients and techniques.


Sunday, May 18
1:00 PM     Increase Your Sales with the Hottest Trends in the Craft Beverage Market
Ginger Johnson, founder and CEO of Women Enjoying Beer discusses some of the hottest trends in the craft beverages. Offer the latest in meads, ciders and wilds to keep your customers coming back. Johnson will present insight on these latest trends and how you can increase customer traffic.   

2:15 PM     Menu Economics: Building and Maintaining a Profitable Beer Program

Led by Jason Stone, vice president of operations for Marke Team Inc and Certified Cicerone, this panel-based session will examine effective strategies to help build and maintain a profitable beer program. 


Attendees will also be invited to off-site events after show hours. Restaurants Rock is the official after party of the NRA Show and BAR where hospitality professionals gather for a night of drinking, dancing, live music and the Star of the Bar finals. Restaurants Rock will be held Sunday, May 17 at 9 pm at House of Blues. Some of Chicago’s favorite hotspots open their doors to the Hop Around the Scene Block Party crowd. The block party will be held Monday, May 18, and the lineup includes Bub City, Howl at the Moon, Rockit Bar & Grill, Underground and Untitled.
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Should you be attending the Restaurant Finance Summit?

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Are you looking for intel on financial best practices? Are you hoping to execute growth strategies in the coming year? What about learning tax and accounting advice from professionals specializing in the restaurant industry? There’s always room for growth in business, especially in the restaurant sector, right?

If you find yourself answering yes to any of the above, take a look at the 2015 Restaurant Finance Summit. Taking place Monday, May 18, during this year’s NRA Show in Chicago, attendees will find plenty of opportunities to learn, ask questions and connect with like-minded executives and restaurant professionals.

The day-long conference connects top foodservice financial executives with Wall Street analysts, investment groups and lenders, and expert tax and accounting professionals to the financial health of the restaurant, foodservice and hospitality industry. The Summit will kick off with a luncheon and Keynote address by Russ Bendel, CEO of The Habit Burger Grill. Since 2008, Bendel has led The Habit Burger Grill to financial success as CEO. This past year, he led his company through a closely-watched and much-admired IPO. 

Below are the educational sessions you can look forward to.
·         Briefing: Consumer Insights, the Economy, and Capital Markets
 
·         Panel 1: Putting It All On the Line: Maximizing Value
What steps can a company take and how should it think about selecting an investment advisor? What resources can be leveraged to affect a successful sale, merger, or capital raise?
 
·         Panel 2: The Evolving World of Private Equity
Private equity plays an increasingly important role in restaurant M&A. Hear from leading private equity firms about how they assess possible acquisitions and their take on the future of investment in the industry.
 
·         Panel 3: Success Stories From the Real World 
Learn from operators who have achieved successful transactions about what worked, what the expected challenges were, and what they wish they could do over again. For more information on registration, check out the NRA Show website.
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