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Next on the list of places to see while you’re in town for the NRA Show, is the Terrace at Trump (401 N. Wabash, 312/588-8000), which opened for the season on May 7th. With a view that can bring anyone to a place of Zen, not one of the 250 seats currently housed on the Terrace will disappoint. The strategic mirrored building complements the chic Chicago skyline, and everyone is treated like royalty at the premier rooftop lounge. 

Don’t let the wind deter you, once the sun goes down and the lights from the Wrigley Building and the InterContinental Hotel come on, Mother Nature flips off her ill-humored switch, providing the most serene of scenes.

Something new I noticed on the drink menu this year is a blank page titled “Reserved List.” Whitney, our server, explained when a light is shone onto the page, it reveals a special menu of cocktails that are served after sunset. 




We enjoyed the bites on their menu, where spice is a reoccurring theme. Pickled Chayote, Chili Lime Cashews, Cheese & Habanero Jelly and Bacon Cheddar Cookies paired well with our Moscow Mules.  

Chef Fiddler’s Mediterranean-inspired menu offer a variety of options and are presented in a brilliantly simplistic manner. Among the classic wagyu Shrunken Burgers and seafood platters, lies a new item that is certain to grow into an instant classic—the PLT (Pancetta, lobster & tomato).

The hard-working staff seamlessly takes care of you, and the managers visit each table to ensure everyone is enjoying their time being royalty, maintaining Trump’s five-star standard.

Open daily from 2pm-12am.

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Bite Into One of Fleetwood's Spectacular Dishes

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Fleetwood  (2333 S. Michigan, 312/624-8759) is located in the South Loop, just blocks away from McCormick Place. Don’t walk down the street too quickly, or you might miss it and that would mean missing out.

The ambiance is chic. The place is decorated with rich tones, chandeliers, contemporary furniture and marble floors.

Fleetwood serves American-style food. The Lobster Ravioli, made with pieces of tender lobster tucked in homemade sheets of pasta and served in a tomato cream sauce, is a favorite among patrons. Another seafood dish that guests enjoy is the Prosciutto Wrapped Shrimp. Each piece of sautéed jumbo shrimp is wrapped with prosciutto and served with a side of Cajun tarter sauce. Vegetarians will love the Tuscan Salad with spring greens, Endive leaves, red onions and Gorgonzola cheese drizzled with Extra Virgin Olive Oil and a balsamic reduction.


Open    Wed. - Sat.      5 p.m.-Midnight
            Sun.                 10 a.m.-4 p.m.

Open additional hours for the National Restaurant Show on Monday, May 19 and Tuesday, May 20.
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Bringing Home the [Barbecue] Bacon: Old Crow

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In honor of the National Restaurant Association Show, we’re continuing our coverage of top-tier places to visit while you’re in Chicago.

Next on the bucket list, we kicked off National Barbecue Month this May at Old Crow Smokehouse (3506 N. Clark, 773/537-4452), located in the heart of the ever-popular Wrigleyville. Quickly establishing itself among the best country bar/barbecue restaurants to recently blitz the Chicago scene, Old Crow’s concept is proving to be epic.





Their vast selection of Moonshine cocktails use the freshest juices, syrups and produce—providing a noticeably different taste than many Moonshine cocktails of which I've recently indulged.






With the barbecue/country music pairing being as wildly popular as it is across the city, Old Crow’s ace in the hole has to be Chef Tony Scruggs (and it doesn't hurt that Wrigley Field is approximately 200 yards north).  Form-fitting the restaurant’s hours to coincide with Cubs games in the summer, Chef Scruggs seems to know exactly what people are looking for. In addition to offering your traditional barbecue favorites—ribs, pulled pork and brisket—he has also put together an omnibus of unique, modern dishes which he features on the menu. Start off with their Pulled Pork Egg Rolls, a brilliant infusion of flavors. The Pulled Pork wrap with bacon and French-fried onions mixed with a Worcestershire cheese and barbecue sauce is just as heavenly as it sounds. The brisket ends melt in your mouth and the twice-baked and mashed sweet potatoes are the perfect companion to all things pork.

Chef Scruggs has such an interesting story, and I was lucky enough to have him share it when we were touring the smoker, indulging in the brisket ends he made available. He started with a career as a steel hauler/truck driver, where he furthered his interest in food, in particular barbecue, as his territory was in the barbecue-loving states of Tennessee and Arkansas. While driving, he regularly tried new barbecue places, and he began perfecting his own style back in Illinois. After racking up numerous awards from county and state meat competitions, his daughter convinced him to take his concoctions to the next level and encouraged him to audition for the Fox Network’s MasterChef. He landed a spot as a contestant on season two, giving him national recognition and celebrity-status throughout Kankakee County. Hunting ramps in his free time to incorporate into dishes, Chef Scruggs has a passion for locally-produced products. He believes that the wood used in the smoker is just as important as the spices used on the meats, and his signature “Scruggs Rubs” throughout the menu prove that these dishes maintain their mouth-watering standards, with or without barbecue sauces.

Housing two large, open warehouse-style rooms, Old Crow offers the best of both worlds. One with a retractable glass roof for enjoying the best of Chicago summers, and another, offering a central stage for the abundance of bands that play and open space for dancing. 

Swearing by the motto, “Come for the barbecue, stay for the music,” Old Crow reminds you to make sure to bring your cowboy boots and a hearty appetite on your next visit.

Cubs Game Hours:
12:05pm games—open at 10:00am
1:20pm games—open at 11:00am
3:05pm games—open at 12:00pm
7:05pm games—open at 4:00pm

Regular Hours:
Sunday - Tuesday—5pm – Midnight
Wednesday – Friday—5pm – 2am
Saturday—5pm – 3am

Kitchen Hours:
Full menu until 11 pm daily
Late night menu available 11pm-1am Wednesday-Saturday


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Chef's May/June Digital Issue is now Available

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May/June Digital Issue

http://www.talcottdigi.com/0514chef/

http://www.talcottdigi.com/0514chef/ 

 
May/June Digital Edition Features:

Beyond The Baguette: A look into Robyn Mayo's simplistic, rewarding approach to bread making

The Culinary Creative: Chef Doug Psaltis is calling the shots and making menus across Chicago

Redefining Chicken and Waffles: This comfort food essential is being reinvented in many ways

Zen and the Art of Snacking: Current crazes for the small-plate enthusiast

NRA Showcase: Check out our product showcase and guide to Chicago's dining and nightlife scene

Utilizing Coffee as an Ingredient: The repertoire of coffee-incorporated recipes keep growing

Greens and Microgreens: Preparing dishes with these tiny plants

Cracking the Egg: All eyes on Hampton Creek Food's plant-based egg substitute
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Hands-on Classes Offered During May's NRA Show

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For the first time since its inception, the National Restaurant Association Show will introduce Foodamental Studio, an exciting quasi food lab for restaurateurs and chefs seeking hands-on, interactive and expert-led classes. Attendees are invited to participate in the Studio that will offer crash-course workshops showcasing, teaching and unleashing the year’s most recognized culinary trends through hands-on tutorials. 


Topical experts and industry influencers—think James Beard Foundation winner Mindy Segal and James Beard nominated chef Paul Virant—will educate attendees about the processes and culinary techniques necessary to expand their menu and instruct kitchen brigades. The National Restaurant Association encourages you to choose the classes that look most beneficial to your operation, whether it’s the basics of pickling and brining or an exploration of ancient grains like quinoa, amaranth, faro and barley.  Did we mention that they’re free? The complimentary classes will be offered in the North Hall of the McCormick Place in Chicago, and Chris Koetke—VP Kendall College School of Culinary Arts and Host of Let’s Dish on the Live Well Network—will emcee the sessions.

A little bit education, a little demonstration and a whole lot of hands-on practice, the Foodamental Studio hopes to give chefs and restaurateurs the tools they need to attract new customers by experimenting with new methods and applications. Not sure which combinations of ginger, turmeric, tamarind and coriander create the most complex Malaysian flavors? There’s a session for that. Need a crash course on alternative oils such as High Olecic Soybean, High Oleic Canola or Non-GMO Canola? There’s also a session for that.

Check out full line-up below courtesy of the NRA Show:

Saturday, May 17


·         Food Selfie - 9:30-10:15am - Learn how to take the perfect beauty shot of food for social media and website needs to drive diners’ appetites. Jeff Kauck, Food Photographer 

·         We're in a Pickle - 10:45-11:30am - Learn the basics of pickling and brining and how to apply them to everything from protein and produce to appetizers to entrees.
Paul Virant, Restauranteur, Preservation Guru

·         Bread-y When You Are - 12:00-12:45pm - The once overlooked starter takes center stage with the rise in artisan breads, from ciabatta to challah to pretzel buns.
Heidi Hedeker, M.A., C.E.P.C., Baking & Pastry Chef Instructor, Kendall College

·         Malaysian Flavors - 1:15-2:00pm - Experiment with the spices and aromatics such as turmeric, chilies and coriander  combined with galangal, lemongrass, ginger, tamarind and more for deeply-layered, complex flavor without the spicy heat.
Christina Arokiasamy, Malaysia's Food Ambassador to the U.S.
Sponsored by Malaysia Trade Commission

·         Say Cheese - 2:30-3:15pm - Perfect your cheese vocabulary and learn the basic pairings with beverages, olives, meats, fruits, and breads to create a perfect cheese plate.
Bryan Bland, Head Cheesemonger, Pastoral
Lisa Futterman, Cheesmonger, Pastoral 

·         The Chop Shop - 3:45-4:30pm - Watch the pros showcase the art of nose-to-tail butchery
Rob Levitt, Owner, Butcher and Larder

Sunday, May 18



·         That's Oil, Folks! - 9:30-10:15am - Discover and learn about alternative oils such as High Olecic Soybean, High Oleic Canola, Non-GMO Canola as well as specialty oils to add depth of flavor to cuisine or high-end cocktails.
Sponsored by Columbus Oil
·        
Carbonation Station - 10:45-11:30am - As the number one trend in non-alcoholic beverages, bring on the bubbles to create original house-made sodas
Steve McDonagh, Hearty Boys/Spritz Burger

·         Pleased to Meat You - 12:00-12:45pm - Using traditional and modern techniques, prepare a variety of charcuterie items including terrines, savory mousses, pâtés, sausages, cured meats, and smoked meats.
Tim Graham, Executive Chef, Travelle

·         DIY Desserts - 1:15-2:00pm - Inspire customers to get creative with tips and tricks to execute a “make-your-own” dessert program.
Mindy Segal, Owner, Hot Chocolate

·         Food Selfie - 2:30-3:15pm - Learn how to take the perfect beauty shot of food for social media and website needs to drive diners’ appetites
Derek Richmond, Food Photographer
 
·         A Grain of Truth - 3:45-4:30pm - Learn about popular specialty and ancient grains like quinoa, amaranth, faro and barley. Get secrets of how to procure, prepare and menu each one.
Cynthia Harriman, Director of Food and Nutrition Strategies, Whole Grain Council
Chef Mike Holleman, Chair Advisors Board, Whole Grain Council, RCA Lifetime Achievement Award 

Monday, May 19


·         Fermentation Nation - 9:30-10:15am
Another big trend of the year, learn how to make kimchi and get an introduction into other fermenting techniques.
Lauryn Chen, Author, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

·         Sour Power - 10:45-11:30am - Explore the flavor profiles of mustards, citrus, vinegars, and more to add acidity to dishes and pack a punch of flavor
Tony Maws, Owner, Craigie on Maine

·         Oh Say Can We Seaweed - 12:00-12:45pm - Learn about edible saltwater plants including nori, kelp and algae, and how to use their snappy texture and deeply oceanic, umami-rich flavor for noodles, grain dishes—even desserts.
Chef Barton Seaver, Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard's School of Public Health 
Bren Smith, Seaweed Farmer, Thimble Island Oyster

·         We're in a Pickle - 1:15-2:00pm - Learn the basics of pickling and brining and how to apply them to everything from protein and produce to appetizers to entrees.
John Currence, Author/TV personality 

·         Flippin' Over Filipino Flavors - 2:30-3:15pm - The next big Asian flavor trend. Utilize the sweet, salty, and sour flavors of this hot cuisine with ingredients like Bagoong, calamansi, coconut sugar
Jess DeGuzman and Michael Morales, Sunda

·         Discovering Beef's Hidden Gems Together - 3:45-4:30pm - Hear about popular new cuts of meat and how to use them on your menu. Sponsored by Canada Beef  

Tuesday, May 20


·         Quick Pickles and Beyond - 9:30-10:15am - One of the most well-known uses of acid is with the classic pickle-but there's a lot of room for creativity. The class will include an overview of basic pickling techniques plus ways to branch out, including preserved lemons, kimchi and more.
Chef Stephanie Izard, Owner, Girl and the Goat and Little Goat

·         Today's Secret Ingredient...TEA! - 10:45-11:30am - Tea goes beyond the cup for this session, showcasing the versatility of tea for everything from cupcakes and sorbets to dry rubs for meat
Suzette Hammond, Director of Education, Rishi Tea

·         Beer Got Your Tongue* - 12:00-12:45pm - Build an understanding of how beer can best be experienced alongisde a variety of foods, and learn to differentiate taste from flavor with the Six Principles of Pairing.
*Participants must be 21 years of age,.Jared Rouben, Brewmaster
·         Choco Loco - 1:15-2:00pm: Learn the art of chocolate sculpting techniques
Thomas Raquel, Pastry Chef, Acadia
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A Taste of Venice in the Midwest: Cicchetti

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Chicago is well-known for its culinary scene, and with the National Restaurant Association Show coming up, we thought it would be a great time to highlight some of the city's top restaurants.


Recently opened in December 2013, Cicchetti (671 N. St. Clair, 312/642-1800) is the first-ever newly constructed Green Seal certified restaurant in Chicago. The eatery features Chef Michael Sheerin’s take on the culinary wealth of Venice which includes primarily small plates that are clean ingredient-focused.  

Originally a Chicago native, Chef Sheerin attended culinary school at Grand Rapids Community College and worked in several New York powerhouse restaurants such as Lutèce, Atlas and WD-50. After returning to his hometown, Chef Sheerin worked as chef de cuisine under James Beard award-winning chef Paul Kahan at Michelin Star-rated Blackbird. Following his successful work at Blackbird, Sheerin collaborated with his brother to open Trencherman in foodie-centric Wicker Park neighborhood. Today he and 45-year restaurant industry veteran Dan Rosenthal are collaborating to bring the taste of Venice to Chicago.

Cicchetti's ambiance is open and airy. Several large rooms house numerous tables and the warm wood touches in the modern industrial loft make the space inviting. The patio is perfect for sipping cocktails and nibbling on small bites. Nestled between Michigan Avenue and Lakeshore Drive, this hidden oasis is easily accessible, yet not at a busy intersection, so guests can dine outside peacefully.

The menu includes a variety of small plates including  aged hanger steak carpaccio with sorrel, puffed quinoa, capers, dehydrated cauliflower and marsala raisin puree; house cured sardines with horseradish gremolata, as well as a variety of house made pastas hand rolled daily. The Aged Trio of Duck: Breast, Sausage and Confit which includes smashed potatoes with Balsamic Cipollini onions, is a delicious choice as well as the Venetian Seafood Stew with Madagascar prawns in a Piquillo pepper tomato stew with Italian couscous. Just save room for one of their decadent desserts such as the Valrhona Grand Cru Guanaja Dark Chocolate Cannoli with sweet potato flan. 

Cicchetti also offers brunch which runs from 9:30 a.m.-3 p.m. every Saturday and Sunday and Chef Sheerin and his team serve dishes like Poached Eggs Rialto prepared with house made English muffins, seared porchetta, poached eggs and chorizo mornay, as well as Fried Chicken Mercato, crispy fried boneless chicken thighs with house ground polenta and salsa verde. 

 “With this brunch program, we’re trying to continue the exploration of Italian ingredients and flavors, but in our own way,” says Chef Sheerin. “We also always want to present something that’s true to the Midwest with a real local focus.”


Cicchetti Bar Menu:  available open-close, every day
Monday-Thursday:                   11 a.m.—9  p.m.
Friday:                                     11 a.m.—11 p.m.
Saturday:                                  5 p.m.—11 p.m.
Sunday:                                    5 p.m.—9 p.m.

Bar:      Sunday-Thursday:  Open until 11 p.m.
Friday-Saturday:    Open until 1 a.m.



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Baconfest Chicago Serves the Masses

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How far can the bacon boom go? For many, the city of Chicago included, bacon seems to be the gift that keeps on giving in all forms. It’s a multidimensional piece of pork that’s both universal and kitschy. The latter seen most recently at Baconfest Chicago, a two-day, three-session dinner that forked out 7,800 pounds of bacon to 4,500 guests.

More than 160 Chicago-area chefs took part in the creative boom and were asked to dish out 1,000 portions each, more than 95 percent of whom used longtime sponsor and family-owned Wisconsin bacon producer Neuske’s Bacon, offered in three choices of bacon and in both slab and slice form. In this atmosphere, the chefs are constantly challenged to expose the dynamic flavors of the meat in a simple bite form, and the competitive edge of their process was not unnoticed.

In the line leading up to Michael Jordan’s Steakhouse booth, two ticket holders in caricatured pig masks slurped Chef James O’Donnell’s clams casino broth with caramelized bacon, Calabrian chiles and bacon fat bread crumbs. Bacon pirates—in full Pirates of the Caribbean, bacon-themed garb—taste-tested Chef Evan Percoco’s (of State & Lake at The Wit Hotel) brown sugar barbecue bacon potato chip macarons with homemade cheddar whizz. Other favorites of the weekend included Sunda’s (Chef Jess De Guzman) applewood smoked bacon ensaymada, a light Fillipino style brioche with adobo bacon, cheese and creamed sweet butter. Chef Cory Morris of Mercat a la Planxa was all smiles dishing out a high-end version of puppy chow: an Ajo Blanco panna cotta with bacon marmalade and chicharone puppy chow, while Frontier’s Chef Brian Jupiter served up a Creole shrimp and bacon etoufee. Chef Timothy Cottini (seen right) of Fork serves up a bacon quiche with bacon crust, basil custard and petite basil and radish salad
Mercat a la Planxa
Thick cut, thin cut, peppered, smoked, applewood smoked, cherrywood smoked: the sheer varieties on the market have lent a hand to the popularity of the culinary favorite—bacon sales in the U.S. have increased in each of the last four years, according to market researcher Information Resources, Inc. 
And the popularity of the meat and event has translated into more than not-so-good-for-you food. Baconfest Chicago, a large supporter of the Greater Chicago Food Depository, donated a portion of the ticket sales, $75,000 in 2014, to the city’s food bank. Since 2009, they've donated $205,000 to the cause—translating into well over a half-million meals for hungry Chicagoans.  

This everything’s-better-with-bacon fad isn't behaving like a fad. In addition to a growing attendance (the first Baconfest in 2009 included only 75 attendees), the number of sponsors, beverage partners and participating restaurants has grown exponentially in only five years. It's a testament. That salty, fatty, smokey strip of pork isn't losing its appeal. 
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