4732 N. Lincoln • 773-784-4444www.chicagobrauhaus.com
For more than 40 years we have been serving up a friendly Bavarian atmosphere where friends and family of all ages can enjoy a good meal, a stein of beer and dance to the sounds of the Brauhaus trio. Bon Apetit.!
The bagel • Jewish CUISINE • www.bagelrestaurant.com
3107 N. Broadway • 773-477-0300 50 old Orchard Center Skokie • 847-677-0100
The Bagel is all about authentic Jewish cooking at its best. Located in Lakeview this eatry is the best around. The family recipes demand only the freshnest ingredients from top quality purveyors. Owner Dan is personally oversees every aspect of the daily operation and carries on his family heritage. Huge selection of bagels, cold cuts, cheeses salads and more. Try the roast beef and the lox combo, chicken liver, and the blintzes. They are delicious!
JOYS NOODLES and RICE • THAI CUISINE3257 N. Broadway • 773-327-8330 • www.joynoodlesandrice.com
This popular institution in the middle of Boystown attracts diverse crowds of loyal customers who always come back to enjoy the home cooking of owners Joy and John. The Chef's favorite dishes, and the best on the menu are the Pad Thai, Pad See Eiw, Panag Noodles and the Chicken Coconut Curry. For appetizers you should try the the chicken satay, pot stickers, spring rolls or crab rangoons. These appetizers are always a delicious, fresh start to your meal. This convenient casual eatery is B.Y.O.B. and open seven days a week. Just like the regulars you will find out what Joy's Noodles and Rice is all about. It is about fresh ingredient, good value, and a good price.
What is a Chilean Pisco? It is a distilled spirit made from grapes grown under the clearest skies in the world and irrigated by the snow-capped Andes water. The result is clean, expressive and versatile, that can be enjoyed in unlimited ways.
Originated by its primitive inhabitants, the Diaguita Indians, who controlled the five valleys that produced Pisco, the Copiapó, Huasco, Elqui, Limarí and Choapa. Over two centuries these natives cultivated and farmed these lands making them attractive to other settlers from the Inca Empire and then the Spanish Conquistadors who arrived in the mid-16th century.
The Chilean Pisco vine were brought to this region by the conquistadors at the beginning of their quest. The cultivation of the vines in this region and the areas surrounding Copiapó and La Serena began upon the arrival of Pedro de Valdivia. With his closest collaborators they turn the region into a vine-related industries to become one of the most important economic activities in the region. Due to the need of supply first for wines and then for spirits, the region grew commercially and expanded its administrative centers.
This first phase in the development of Chilean Pisco occurred mainly in the North part of the country. At that time, this territory was under the administration of the Vice royalty of Peru, and Chile was part of their colonial authority. The term Pisco was in common use at that time and was referred to as “a bird that flies” in Quechua, the language that was spoken in that region, and the container that held the alcohol called “Pisquillo.”
By the second half of the 19th century, Chilean production methods had changed from the Spanish style into the dominated “French-style”. The french used more suitable vines such as Muscat vine that added an aromatic flavor to the spirit> They also improved the production by using new modern technology, which lead to improvement in the quality of the product itself.
By 1850 the Chilean economy experienced great growth due to the successful local economic industry. During this time the exportation of nitrates on the North, and cereals in the South, helped the growth of Chilean Pisco, at a national production level by created a robust local markets for the product.
In 1931 the protection law created for the protection of Chilean Pisco, ensured the development of the industry as a cooperative industry and aided the national recognition to the Chilean Pisco that became part of the country’s marquee products.
Pisco Chile partnered with top-notch mixologists Andrew Seymour of Viktor & Spoils, Josh Perez of Booker & Dax, and Jason Littrell of Jbird to create special drinks that will capture the spirit of Chilean people and egnite our senses
These drinks were to provide a relief to the winter during the month of September in Chile.
So try out this new versatile spirit–– the Chilean Pisco.
La Serena Sour by Josh Perez, Booker & Dax
1.5 oz Chilean Pisco
.75 oz lime juice
.75 oz orgeat
1 egg white
Topped with .25 oz to .5 oz float of Chilean white wine
Shake all ingredients, except for the wine, with ice. Strain into a chilled cocktail glass. Float the Chilean white wine on top (this can be done by pouring the wine slowly over the back of a spoon.
Libertad by Andrew Seymour, Vicktor & Spoils
1.75 oz Chilean Pisco
.25 oz Grand Marnier
.25 oz Green Chartreuse
.25 oz Amaro CioCiaro
Combine all ingredients in a large mixing glass with ice. Stir thoroughly to chill. Strain over a large cube of ice in a rocks glass. Garnish with a wide orange peel.
Pisco y Tamarindo by Jason Littrell, Jbird
2 oz Chilean Pisco
4 oz Jarritos Tamarindo
Pinch of salt
Squeeze of lime
Pour Pisco and Jarritos in a highball glass over ice. Add pinch of salt and squeeze of lime. Swirl and garnish with a lime or orange.
After 25 years, the legendary chef Charlie Trotter will be closing his restaurant in Chicago on Friday, August 31, 2012.
His departure from the industry is a sad day to all of us, who will always remember him for putting Chicago on the map, and for leading the way for all, to experience the real meaning of fine dining. I will always remember his establishment for its wide-ranging menus, and for the impeccable service restaurant goers always received.
Trotter, who accidentally enter the business with his father who was his business partner too, learned many good lessons from his dad, which made him rise to food fame.
The renowned chef, author, and philanthropist is ready to explore new goals "it's time for something new. Running a restaurant for a quarter of a century is a long time to do one thing." Trotter is going back to school to get a graduate degree in philosophy and political theory.
Here are few last sound bites from one of the greatest chefs of all times:
• “I guess you could say I’m an accidental restaurateur in that the family I grew up in, there was no interest in food or going to
restaurants, or certainly fine dining restaurants.”
• “My father was a very successful entrepreneur and everything my father did turned to gold…so when we opened the
restaurant together, he kept track of the numbers, advised me how that all worked, and client response.
• “The greatest compliment we can ever get is when someone walks out saying, ‘Well, I was expecting a lot, but this
succeeded my expectations,” and that’s the whole objective.
I personally wish Charlie Trotter good luck in his new path. I also would like to thank Trotter for giving me the opportunity to taste and experience his genius, creative and wonderful delights.
Publisher and Owner of PINK Magazine.
The most refreshing summer is on hand thanks to the delicious
one-of-a-kind taste of RumChata.
Created from a recipe that uses five times distilled Caribbean rum, the RumChata cream liqueur is made from a real Wisconsin dairy cream, with a touch of natural cinnamon, vanilla, sugar and other secret flavors.
Founder and Master Blender, Tom Maas who has just released a collection of his favorite RumChata summer drinks recipes, promise great satisfaction for those who are looking to discover what “the best tasting cream liqueur ever” can do.
The recipes combine summer ingredients creating special flavors such as RumChata Iced Coffee, BananaChata, Cake and Ice Cream, Sin-Cicle, Frappachata, Lemon Cake and Coconut Cream Pie Martini.
While the RumChata on the rocks makes the most deliciously cool cocktail for any hot summer day and night, many professional mixologists discovering why the RumChata is referred to as “The bartender’s best friend,” because of it's incredible easy mix-ability.
“We are always receiving new recipes highlighting the great taste of RumChata,” said Mr. Maas. “We are excited to share these delicious creations to enjoy this summer at a bar, restaurant or at home.”
- RUMCHATA ICED COFFEE: Mix together 1 part RumChata and 3 parts of very strong room temperature coffee. Shake with ice and pour into tall glass.
- BANANACHATA: Shake together 2 parts RumChata, 1 part banana liqueur, 1 part caramel vodka, Banana slices and ice. Pour into a rocks glass. Garnish with a banana slice caramelized with RumChata and brown sugar.
- CAKE AND ICE CREAM: 1 part RumChata • 1 part cake flavored vodka • Serve over ice.
- SIN-CICLE: Shake over ice 1 part RumChata, and 1 part amaretto, and strain into a shot glass. FRAPPACHATA: Blend ice, 2 parts strong iced coffee and 1 part RumChata until the mixture is smooth. Serve in a pint glass.
- LEMON CAKE: Mix 3 parts RumChata and 1 part lemon-cello with ice, shake and then pour into rocks glass.
- COCONUT CREAM PIE MARTINI: Shake over ice 4 parts RumChata and 1 part coconut liqueur and pour into a martini glass.
Since its trial rollout in 2009, RumChata has earned The Beverage Information Group’s Rising Star Brand Growth Award in 2010 and 2011. RumChata is available in 49 states at an average retail price of $19.95
. More about RumChata and where it is available can be found at www.rumchata.com
and on the RumChata facebook page.
For the latest recipes go to WWW.RUMCHATA.COM
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The only reason to praise winter is for the comfort found in moments we stayed at our home and share a meal we cooked for our loved one and our friends. There is nothing better than opening a bottle of wine with loved ones and sharing a homemade meal that highlights the flavors that are so indicative of winter. What with left with are great memories of laughter with irreplaceable company and unforgettable flavors from the meal we had during these wonderful cold nights.
As a result of a survey conducted by Campo Viejo, the Rioja’s largest wine producers, the wine makers were inspired the by the results and produce a three-course tasting menu, designed to be enjoyed with the Campo Viejo 2010 Tempranillo. Cheeses, meats and pies, were the most popular winter food that kept many food and wine lovers in their kitchen during the cold months of December through March. and they paired beautifully with the deep cherry hues and intense red fruit notes of the Tempranillo. At $9.99 this young wine is a winner. It is incredibly approachable, yet complexed with hints of vanilla, cocoa and spice. The Campo Viejo 2010 Tempranillo is the perfect choice for any day of the year, and not only the cold winter months.
Truffle Mac and Cheese
Moroccan Lamb Meatballs in Spicy Tomato Sauce
Apple Turnovers with Maple-Mascarpone Glaze
First Course: Truffle Mac and Cheese
The truffles reflect the earthy undertones in the Tempranillo, and the richness of the cheese is balanced by the wine's modest acidity.
Truffle Mac & Cheese
- 1 16-ounce box elbow macaroni
- ½ teaspoon salt • Olive oil
- 1 quart whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon rosemary, finely chopped
- 2 tablespoons white truffle oil, divided
- 12 ounces Comté cheese, grated
- 8 ounces white grated cheddar cheese,
- ¾ cup panko bread crumbs
- Salt and pepper
- Shaved truffles for garnish, optional
- Preheat the oven to 400° F. Grease a 10x13 baking pan.
- Bring 6 quarts of water to a boil in a large pot. Add salt and a drizzle of olive oil to boiling water. Add pasta and cook al dente (slightly underdone is better than overdone). Drain, rinse briefly under cold water and set aside.
- While the pasta is cooking, heat the milk over low heat until hot, but not boiling.
- Meanwhile, heat 4 tablespoons butter in a large heavy-bottomed pot over medium heat until melted. Reduce heat and add the flour, whisking constantly to form a smooth paste, about 2 minutes. Add in rosemary, continuing to mix.
- Gradually whisk in the hot milk and cook, stirring constantly, until the sauce thickens. Remove from heat and add 1 tablespoon of the truffle oil, then mix the Comté and cheddar until melted. Season with salt and pepper (to taste).
- Add the pasta to the sauce, stirring to coat, and pour into baking pan.
- Top with the panko bread crumbs and bake for 30-35 minutes, until the sauce is bubbly and the crumbs are golden brown.
- Before serving, drizzle with remaining truffle oil and shaved truffles (if desired). Serve hot.
Second Course: Moroccan Lamb Meatballs in Spicy Tomato Sauce
Tempranillo and lamb are a classic pairing, and the spices found here share the spotlight with those of the Tempranillo.
Moroccan Lamb Meatballs
- 1 ½ pounds ground lamb
- 1 egg, lightly beaten
- 1 small onion, diced
- ¼ teaspoon cinnamon
- ¼ cup raisins, soaked in hot water and drained (optional)
- ½ teaspoon ground cumin
- 1 teaspoon paprika, divided
- Salt • Olive oil
- 1 28-ounce can diced tomatoes
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper
- Preheat oven to 200° F.
- Sauté onion in a tablespoon of olive oil in a large skillet until soft. Set aside.
- In a large mixing bowl, thoroughly combine ground lamb, egg, onion, raisins (if using), cumin, cinnamon, ½ teaspoon paprika and ½ teaspoon salt. Form mixture into one ounce balls, about the size of ping pong balls.
- Heat a tablespoon of olive oil in the skillet over medium heat. Add meatballs (in several batches if necessary) and sauté for about 8 minutes, until golden brown. Transfer to a baking sheet and place in oven to keep warm.
- In the meantime, heat a tablespoon of olive oil in a saucepan over medium-low heat. Add garlic, cayenne and remaining paprika and sauté for about a minute until fragrant, making sure not to burn. Add crushed tomatoes and bring to a simmer. Cook for 5-7 minutes, until slightly thickened. Season with salt to taste.
- Remove meatballs from oven and add to sauce. Cook for another five minutes until meatballs are cooked through. Serve with couscous or rice.
Third Course: Apple Turnovers with Maple-Mascarpone Glaze
Maple and cinnamon inspire homeward bound thinking, while the apple embraces the Tempranillo's fruit-forward notes.
Ingredients for Pastry and filling
Apple Turnover 4 cups Granny Smith apples (about 4 medium apples), peeled, cored and chopped
2 tablespoons lemon juice
½ cup sugar
2 tablespoons butter
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon ground cinnamon
1 17.3-ounce package frozen puff pastry sheets - thawed
1-2 egg whites, lightly beaten
• 1/2 cup mascarpone, at room temperature • 2 tablespoons maple syrup
• Preheat oven to 400° F.
• Place apples in a bowl and drizzle lemon juice over them, tossing gently to coat.
• Melt butter in a large skillet over medium heat. Add apples to skillet and cook, stirring, for about 2 minutes. Add sugar and cinnamon and continue to cook, stirring occasionally, for 2-3 minutes.
• Mix together cornstarch and 1 tablespoon water in a bowl. Pour into the skillet and mix well. Cook for another minute or until sauce thickens. Remove from heat to cool.
• Unfold puff pastry sheets and trim each sheet into a square. Cut each one into 4 smaller squares. Spread apples onto the middle of each square, then fold each square in half to form a triangle. Press ends together to seal. Place the triangles 1-2 inches apart, on a slightly greased baking sheet, lined with parchment paper. Lightly brush the top of each turnover with beaten egg whites.
• Bake for 20-25 minutes or until turnovers are puffed and lightly browned. Remove from oven and cool completely.
• To make the glaze, mix together the mascarpone and maple syrup in a small bowl. Drizzle glaze over the cooled turnovers and sprinkle with cinnamon to taste.