Halloween Edition: La Madia!
Preceding Halloween, Local Option is hosting a pop-up “Helloween” beer event on October 29, featuring a smattering of Michigan-based beers and their respective representatives on-site. Starting at 5:00 p.m., guests are invited to come clad in costume and sip beers such as Founders KBS, Jolly Pumpkin Bam Biere, and Dark Horse Apollo.
Harvest Dinner Series at The Winchester
The only thing better than the seasonal, wholesome simplicities of The Winchester is three courses of it. The restaurant is now offering weekly three-course vegetarian tasting menus every Tuesday, featuring a designated menu each month to best showcase the seasonal bounty…………CONTINUE:
National Pumpkin Day:
National Pumpkin Day(Los Picarones at Tanta)
n case you aren’t already pumpkin’d out this season, take heed that October 26 is National Pumpkin Day apparently. Rather than phone it in with pumpkin pie or pumpkin lattes (egad!), head to Tanta to try something more unique. The Los Picarones dessert is South America’s answer to pumpkin doughnuts, made by frying pumpkin and sweet potatoes together into toothsome, finger-licking fritters with spiced chancaca syrup. It’s the perfect antidote to pumpkin fatigue
Frontier, Between Bites
Dining Chicago Weekday Planner: Weekday food and drink planner for Chicago: October 20-October 24.
The latest edition of Between Bites, the quarterly storytelling series featuring themed tales by local food writers, chefs, and personalities, takes place October 20 at Frontier. This season’s theme is the Witching Hour, just in time for Halloween and actual witching hours. Expect short personal narratives from the likes of Chuck Sudo (Chicagoist), Ina Pinkney (nee Ina’s), Liz Grossman (Plate Magazine), Kevin Boehm (Boka Restaurant Group), Matt Lynch (Thrillist), and Lauren Viera (beverage writer). The event begins at 6:30 p.m. and includes appetizers, wine, and cocktails…………CONTINUE:
(Honey pie at Bang Bang Pie Shop)
Chicago is a city with a sweet tooth, packed with unique pastries and desserts in every neighborhood restaurant and bakery for dining and snacking in Chicago. I’m a guy with a sweet tooth, so each week I’ll report on a different dessert you need to try. I mean, I’ll eat more than one dessert of course, but only one standout confection gets a shout out.
Without question, fall is pie season. But while apple and pumpkin pies get most of the spotlight, there’s lots more pie to be had, equally deserving of said spotlight. One such pie is the honey pie at Bang Bang Pie Shop, a dense cheesecake-y indulgence heaped with fruit compote and general feelings of quaint emotions and comfort…………CONTINUE:
Chicago’s Steakhouses Rank: The Daily Meal Best Steakhouse Chicago
America’s Best Steakhouses, ChicagoBestSteak.com
See Full List of the the Chicago ranking.
Apple Bucket List:
(Siena Tavern’s apple pie gelato)
Apple Bucket List:
This time of year, apples are rolling onto menus faster than Ichabod Crane’s head can fly off his shoulders. From savory dishes and desserts to cocktails aplenty, here’s everything apple-flavored that you should be eating and drinking this season.
: Anything Fat Rice does merits attention and excitement. Their latest beverage innovation derives inspiration from tiki culture in the form of their new Pie-Eyed in Polynesia cocktail. It’s apple cider like you’ve never tasted before, mixed with rum, sherry, Luxardo Maraschino, lemon juice, angostura bitters, Bittercube cherry bark and vanilla bitters, and a pickled crab apple garnish. It boasts local farm sources mixed with tropical undertones. It’s a win-win!
David Burke’s Primehouse: Green apples are the pome fruits of choice for the newest dessert at David Burke’s Primehouse, where green apple sherbet adjoins saffron cake, saffron sheep’s milk yogurt sauce, and apple chips for a refreshing, nourishing finale.
The Signature Room: Apple pie lends inspiration to the end all-be all of brunch dishes this season: apple pie pancakes at The Signature Room. Ascend 95 stories to feast on chef Cardel Reid’s pancakes strewn with roasted apples, creme anglaise, and whipped butter.
argarita, cocktails, Taco Joint, La Sirena Clandestina, Siena Tavern, Fat Rice, Mercat a la Planxa, gelato, pie, Sepia, Acadia, fall, apples, Takashi, Sunda, Magnolia Bakery, 2 Sparrows, milkshake, BOKA, Little Goat, Max’s Wine Dive, cider, Little Bucharest Bistro, pop tart, octopus, foie gas, strudel…………CONTINUE:
(Princesses and pirates converge at Shaw’s Crab House in Schaumburg)
When you think of Sunday brunch rituals, princesses and pirates probably aren’t the first things to come to mind. Unless you regularly brunch at Disney World. But soon, kids and families (and lords and ladies) get the opportunity to brunch amongst royalty and seafaring scoundrels at Shaw’s Crab House in Schaumburg. The restaurant’s first annual Princesses and Pirates Sunday Brunch takes place October 26 from 10:00 a.m. until 2:00 p.m., featuring a kid-friendly buffet, adult fare, and glorious photo opportunities with princesses and pirates. Along with whimsical characters, there will be shellfish and seafood aplenty, traditional brunch fare, desserts, and more.
Also happening October 26 is another special brunch event, and…………CONTINUE:
1. The Barbarossa Brothers,
2. Sir Francis Drake,
4. Henry Morgan
5. Captain Kidd
7. Calico Jack
8. Madame Cheng
Ditka Day and Super Fan Challenge at Timothy O’Toole’s
In honor of “Da Coach’s” 75th birthday on October 18, Timothy O’Toole’s
is celebrating Mike Ditka Day with festivities, food, and an unruly eating challenge. From 11:00 a.m. until 4:00 p.m., guests will have the opportunity to partake in the “Da Super Fan Challenge,” featuring a meat-filled spread of baby back ribs, chicken wings, Polish sausage sandwich, Italian beef, french fries, and a Jumbo Miller Lite. If it’s all consumed (bless you), then the fan will receive a Chicago Bears souvenir glass. Patrons visiting Timothy O’Toole’s during this time will also be rewarded with free…………CONTINUE:
Fall-flavored Fine Dining
(Cultured barley porridge at 42 Grams.)
Fall-flavored Fine Dinin:
Sometimes when we dine out during fall, we actually want something more than pumpkin-spiced whatever. Sometimes we want novel, thoughtful interpretations of the season, incorporating timely and locally derived ingredients prepared in a unique fashion with some thread of cohesion. Imagine that. Nothing quite achieves such glory as a well orchestrated seasonal tasting menu, like the new fall menus rolling out at 42 Grams and Sixteen, two fine dining masterworks on opposite sides of town. While both may skew modern and high-end, each offers its own distinct approach to service style, ambience, and of course, cuisine…………CONTINUE:
SEE FULL STORY
For more about Chicago Steaks:
CHICAGO BEST STEAK.COM
Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe. Barley has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 square kilometres or 219,000 square miles).
National Pizza Month:
(Antique Taco’s at Roots Chef Series)
Roots Chef Series:
These specialty pizzas are available now through October 31, starting at 5:00 p.m., with a portion of proceeds going towards Un86’d, a local charity designed to provide financial support for restaurant professionals in need. The Chef Series rages on with the following specialty pizzas:
Iliana Regan, the renowned chef behind Lincoln Square’s esteemed Elizabeth, breaks away from fine dining for a hot minute to cook up an Elizabeth pizza bedecked with Iowa prosciutto, fermented Michigan blueberries, housemade mozzarella, housemade ricotta, Roots red sauce, epazote, and oxalis.
Ed Sura of Perennial Virant combines crispy bacon, roasted Brussels sprouts, roasted delicata squash, goat cheese, garlic conserva, and crispy sage for his pizza…………CONTINUE:
National Pizza Month from Pizza.com
Anyone in the business of serving pizza probably does not need to be reminded that October is National Pizza Month here in the United States. While the contribution of the first pizzerias in this country cannot be ignored, it was really the returning American soldiers who fought in Italy during World War II that brought a hunger for pizza home with them and pushed its popularity over the top. America’s love of pizza continued to grow and now October is the official National Pizza Month across most of North America.
First observed in the United States during 1984 (although many people incorrectly claim it was 1987), October was designated as National Pizza Month by Gerry Durnell, the founder of Pizza Today magazine, who chose that month because the first issue of his magazine debuted in October of that year. Durnell was a pizzeria owner in the small town of Santa Claus, Indiana when he realized there were no periodicals or tradeshow publications to support his growing pizza business or the industry in general. Creation of a national pizza-oriented magazine along with the introduction of a national pizza month served his purposes perfectly and solved the problem.
Today, National Pizza Month is observed each October across the USA and in much of Canada too. The designation might be a bit redundant in this country though, as nearly every month could be considered Pizza Month in the United States these days. People don’t really need a special month for pizza in a country where there are an estimated 63,000 pizzerias and 94% of Americans eat pizza at least once a month. The figures equal the consumption of about 45 slices of pizza per person in the U.S. each year and show that Americans definitely love their pizza as evidenced by devouring 100 acres of pizza per day, or 350 slices per second.
– See more at: http://pizza.com/national-pizza-month#sthash.rSpoxeBK.dpuf