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We started at the beginning of November with a joke about the old “Cheezborger, cheezborger, cheezborger” skit on “Saturday Night Live” that immortalized the Billy Goat Tavern — the inspiration for the somewhat restricted menu at the fictitious lunch joint run by John Belushi. So what better way to end our stay in Chicago than by visiting a restaurant that does, in fact, specialize in cheeseburgers? But since they offer seven different types of cheese to add to their burgers and the crust on the onion rings includes ground almonds to give them an extra-special crunch — there’s no chance of being reminded of the Olympia Café (the skit’s venue) here.
This week’s recipe, stolen from chef Eric Young of Scoozi! restaurant in Chicago, is a warming bowlful of delicious Italian gnocchi made with rich ricotta cheese and adorned by Eric’s Bolognese sauce. Every chef in an Italian restaurant has his or her own closely guarded Bolognese recipe, and we’re sharing Eric’s with you to try at home — until you can make it to the Windy City to try it for yourself from his busy kitchen. For more than 20 years Scoozi! has fed Chicago, and the menu features seasonal, fresh-tasting creations from all over Italy — from Sicily to the Austrian border and everything in between.
As we continue our visit to Chicago, executive chef Heather Terhune of Atwood Café allowed us to abscond with the recipe for one of the signature dishes on her menu, which features such tempting comfort-food delights as roasted banana and white chocolate bread pudding with banana caramel; sesame crusted ahi tuna with Asian slaw and wasabi vinaigrette; and, of course, chicken pot pie. The menu is comprised of upscale American comfort food inspired by local and seasonal ingredients and is served in a decoratively dramatic dining room with 18-foot ceilings and windows, brass chandeliers, ruby velvet drapes, black lacquered columns and velvet chairs and sofas — providing the perfect setting to enjoy the luxurious yet comforting fare on offer at Atwood.
What better time to continue sampling the culinary delights of Chicago, President-elect Barack Obama’s hometown, than on the heels of his landslide victory?As well as sampling these gastronomic offerings, if you happen to be in Chicago at this time you can also get tickets to see what is hailed as America’s best opera: “Porgy and Bess,” with music by George Gershwin. The opera was conceived as an American folk opera and debuted in 1935 with an entire cast of classically trained African-American singers portraying life on Catfish Row in Charleston, S.C., in the 1920s — based on the novel “Porgy,” by Dubose Heyward and his wife Dorothy. At the time of its debut, the opera was seen as radical, both for its cast and also for the inclusion of jazz and blues in the score — and was to be Gershwin’s only opera.This week’s tasty recipe for short ribs with adzuki beans and jasmine rice was "stolen" from Carol Wallack, chef and owner of Sola — so
The fall weather is unseasonably warm in Chicago this week, but by the weekend the temperatures will have dropped significantly, so throw on a wool scarf and join us for a month of recipes from the Windy City!
Giovanni Ristorante in New York City is where you will find chef Patrick Nuti, who allowed us to steal the delicious recipe for a traditional Tuscan soup prepared with a variety of fish. The menu at Giovanni is full of mouthwatering, rustic Italian dishes that can be enjoyed in one of the many dining areas of the restaurant: the trompe l’oeil-painted Pavilion Room; the Card Room, with its painted playing cards watching over the diners; the more private Club Room; or the main dining room or marble-topped bar. The ambience and the delicious northern Italian fare make this the perfect stop for lunch or dinner on your night out in the Big Apple.
This week’s recipe for Agnolotti Dal Plin (handmade ravioli with a veal stuffing) was stolen with permission from Staffan Terje, chef-owner of Perbacco, San Francisco. “Perbacco” is an Italian word used to accentuate positive comments. It can be an expression of pleasure and surprise, as well as a reference to Bacchus, god of wine and symbol of revelry: “Wow” — which is also a good word to describe the menu at Perbacco, which features house-cured meats and salamis.
This week, "Steal This Recipe" goes a little off the beaten path with a prized family recipe from Marianne Artinian which has been recently added to the menu at the infamous chain of Morton’s Steakhouses.
Denver, Colorado, is home to the restaurant Rioja (named after the Spanish wine region that produces the most recognized wines in Spain — wines that are recently catching on here in the United States). Rioja is where you can find chef Jennifer Jasinski, creator of the innovative menu at the restaurant and talented contributor of this week’s "Steal This Recipe" for sugar snap pea soup.
Wauwatosa firefighters win captain morgan ultimate pose offSix Wauwatosa firefighters will party at the Playboy Mansion this Halloween after snagging the top prize in the second annual Ultimate Pose Off contest sponsored by the makers of Captain Morgan liquors.
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