Glazed & Infused:
Glazed & Infused
The official onset of autumn means aromas of cider and pumpkin and cranberries are wafting through the air. Sure you could go the traditional route and save room for pie and warm beverages, but doughnuts are an apropos medium for fall flavors as well, considering the inherent versatility in dough recipes, glazes and frostings, fillings, and other garnishes. The sky is truly the limit, making doughnuts veritable sponges for seasonal flavors. And so comes the whimsical new fall lineup of flavors from Glazed & Infused
, a quirky doughnut shop with an infallible penchant for offbeat seasonal flare.
The most noteworthy thing about Glazed & Infused’s new fall lineup is the debut of their first savory doughnut, a ham and cheddar creation glazed with Dijon. I have to admit, I was more than…………CONTINUE:
A doughnut or donut (// or //; see spelling differences) is a type of fried dough confectionery or dessertfood. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors.
The two most common types are the toroidal ring doughnut and the filled doughnut—which is injected with fruit preserves,cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapesinclude rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.
Bow and Stern:
Bow & Stern
Bow and Stern
Brunch is a booming business in Chicago, and it can be hard to navigate the ins and outs, especially when so many strollers are blocking the way. Each week we highlight some of the most notable brunch news and dining happenings around town. Here are your latest brunch bites.
In this week’s batch of brunch bites, Old Crow Smokehouse heats up brunch in Schaumburg and Bow and Stern Oyster Bar rounds out their brunch menu with fall flavors.
For those of you who just can’t wait until lunch or dinner — generally reasonable meal periods — for your barbecue fix, hoof it to Schaumburg to partake in Old Crow Smokehouse’s new Sunday brunch menu…………CONTINUE:
Oktoberfest Dining and Drinking Guide:
Three Little Pigs:
(Troquet River North)
The Three Little Pigs Wine Dinner
Pork and wine join forces for one glorious evening of haute gluttony on October 2 as part of SideDoor
‘s The Three Little Pigs wine dinner. As an apt homage to the childhood classic story, the dinner is a six-course spree of pork-infused dishes, each one paired with a glass of wine from Napa Valley’s Girard Winery. Sous chef Brian Kwak presides over the evening’s menu, which begins at 6:30 p.m. with a reception of passed appetizers and Sauvignon Blanc. The second course is a BLT salad paired with 2013 Chardonnay, followed by shredded pork shoulder in housemade barbecue sauce served with a glass of 2012 Petite Sirah. Braised pork belly “brick” is the fourth course, served with a slow-poached egg, ginger, brown sugar glaze, and an accompanying glass of 2011 Cabernet Sauvignon. The final savory course is bacon-wrapped smokey tenderloin with celery root puree, potato sticks, and some 2011 Artistry/Bordeaux Blend. For dessert, it’s chocolate pot de creme with Wolf Pecan Bourbon.
Sake Day Sips
October 1 marks World Sake Day, and in honor of the boozy occasion Arami
are pouring one out for customers. Originated by the Japan Sake Brewers Association in 1978 to celebrate the onset of sake-brewing season, the holiday means a free glass of sake for diners at either of the Japanese restaurants on October 1. To be precise, a glass of their own private label Ichi No Torii sake, brewed for the restaurants by Omuraya Brewery in Japan.
L2O Welcomes an International Culinary Superstar
When the opportunity to collaborate with a three-Michelin-starred chef from Germany presents itself, you leap on said opportunity. And that’s precisely what Matthew Kirkley of L2O did. The chef at Lincoln Park’s revered fine dining temple is set to welcome Christian Bau of Schloss Berg in Germant for a special ten-course dinner on October 22. Making the occasion extra special is the fact that Bau is closing his own restaurant for a week to fly to Chicago, a rarity in that Bau seldom does collaborative dinners and this event marks his first in the States. Joined by his sommelier Daniel Kiowski, Bau will be armed with a number of exclusive wines to round out the degustation. Both Bau and Kirkley will cook five courses for the event, which costs $350 per person. Reservations can be made by calling 773-868-0002 or emailing firstname.lastname@example.org. In the meantime, I chatted with Kirkley about this once-in-a-lifetime event.
Matt Kirouac: How did the opportunity to collaborate with Christian Bau come about?
Matthew Kirkley: I have long admired Christian Bau’s work through his books and publications. In January of this year, during our annual closure at L2O, my wife and I traveled to Germany to eat at his restaurant. It was one of the best meals of my life. Such detail, such focus. Afterward, Chef Bau was kind enough to sit and chat with us, and somewhere in that conversation, the idea was brought up…………CONTINUE:
Ice Cream Sandwiches
(Umami Burger ice cream )
Ice Cream Sandwiches
One huge bit of news that comes with the Umami Burger opening that people aren’t really talking about is the debut of Coolhaus ice cream sandwiches in Chicago. These feverishly popular desserts originated as a chilly food truck in L.A. and has since spawned offshoots in New York, Austin, and Dallas. With cool, offbeat ice cream flavors and unusual cookie sandwich combos, they truly are unlike any ice cream sandwich on the market. So when it came time to eat some sweets after a beef-heavy meal at Chicago’s first Umami Burger, imagine my fanboy freakout upon learning Coolhaus ice cream sandwiches were on deck. As someone with an insatiable sweet tooth, and a particular penchant for ice cream, these things almost usurped the burgers to steal the entire show.
Coolhaus ice cream sandwiches look fairly simple and classic, but flavors and textures serve to heighten these things well beyond the norm. After gorging on burgers, we were met with a plate of cute ice cream ‘wiches, each one split in half and arranged adorably as if they were hugging one another…………CONTINUE:
Del Frisco Wine Dinner:
Bottled cocktails at Slippery Slope
Del Frisco Wine Dinner
Mott St Celebrates Sketch Comedy:
Dining and comedy don’t necessarily dovetail very often, but Mott St
is poised to embrace its funny side on September 28 as an homage to sketch comedy from The Second City and dance from Hubbard Street Dance.
Mott St’s collaboration serves to celebrate dance through various mediums of creative expression, in honor of the new fall series taking place from October 16 through 19 at the Harris Theater. For this special event at Mott St, the restaurant will serve bites such as roasted pork baos, skewers, and Fernet-soaked s’mores, along with new fall cocktails. The event takes place from 4:00 p.m. until 6:00 p.m. and costs $30 per person in advance, or $40 at the door. Snag tickets here
Dose Market Makes its Return
Acclaimed Market makes its return this weekend in the West Loop’s newest event space destination.
It’s hard to believe Dose Market is entering its seventh season this weekend. It feels like just yesterday the craft market was enriching our lives for the first time. But then again, wonderful things make time stand still. And it’s time once again to welcome Dose Market back. Like Madonna, the market seems to reinvent itself and evolve with each iteration, the latest being a dual fall showcase at Morgan Manufacturing, a sprawling new event space in the West Loop. Here’s what you need to know as you go to get your dose of Dose this weekend…………CONTINUE:
National Cheeseburger Day:
(The SWK at South Water Kitchen)
National Cheeseburger Day:
September 18 marks National Cheeseburger Day, so here’s where to get your ground beef on in Chicago.
National Cheeseburger Day is a sacred holiday for many, considering burgers rank high up the emotional totem pole of comfort foods. So as if any of you needed further insentive to feast on ground beef patties, here’s a handy excuse. To help guide you through this indulgent haze of a holiday, here’s a nifty guide to some standout cheeseburgers in Chicago, along with some holiday-centric cheeseburger deals.
Owen & Engine: One of the greatest burgers in the world comes out of the kitchen at Owen & Engine, a manse-like neo-British restaurant and bar on the outer edge of Logan Square. From the billowy and warm house-baked potato bap bun to the treacly and jammy caramelized onions, the restaurant knows how to delicately accent the burger without overpowering or distracting. The focus here is clearly on the thick Slagel Farm beef patty, lush with meaty juices and earthy undertones. The restaurant also recently added another burger to its repertoire, a roasted eggplant variation that delves even further down the eclectic path with an Egyptian sweet roll, garlic-lemon aioli, sweet and sour tomatoes, and pan-fried Haloumi cheese.
Howells & Hood and Frontier:
(Bananas Foster French toast a la Frontier)
Howells & Hood and Frontier:
In this week’s batch of brunch bites, Howells & Hood goes “big” and Frontier goes family-style.
It’s out with the old (blues brunch) and in with something new (and big) at Howells & Hood. The sprawling downtown restaurant is now offering “BIG Brunch” courtesy of handy executive chef Scott Walton. The crux of the menu is a hefty brunch buffet affording diners hearty and eclectic dishes such as charred Brussels sprouts salad, tikka masala, Italian beef strata, smoked brisket, black mole crepes, and more. There’s also plenty to drink, such as a Ghost Bloody infused with ghost pepper vodka, Zing Zang, lime, simple syrup, hot sauce, and celery salt; beermosas; and Bloody Marias brimming with Jose Cuervo Gold, lime, A1 sauce, pickle juice, celery, and lime salt rim. The buffet costs a scant $29 per person, with drinks coming in at supplementary prices. To make reservations…………CONTINUE: