Category Archives: Dinewise

Fogo de Chao Delivers on Its Promise: Great Feast for the Carnivores

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Fogo de Chao
661 N. La Salle St., Chicago
(312) 932-9330; www.fogodechao.com

Hours:
Lunch: 11:30 a.m.-2 p.m., Mon.-Fri.
Dinner: 5-10 p.m., Mon-Thurs.; 5-10:30 p.m., Fri.; 4:30-10 p.m., Sat.; 4-9 p.m., Sun.
Prices: lunch, $26.50 or $19.50 for salad bar only; dinner, $46.50 or $24.50 for salad bar only

By Lee Barrie and Cindy Kurman
Reprinted from DineWise column in StreetWise Magazine

We were talking about where we might want to travel for a warm winter getaway and we thought of Rio and other South American destinations. The conversation became more interesting and focused when we went to Fogo de Chao for a dinner hosted by the Chicago Brazilian Consulate. There were many Brazilian guests at this event us as well as many local Brazilian Americans. Although we can’t claim any Brazilian heritage, we were told we have Brazilian soul, which we take as a wonderful compliment.

Our dinner companions seemed very pleased to be at Fogo de Chao, a fact that speaks to the authenticity of this restaurant, which features the gaucho way of preparing meat in Porto Alegre, Brazil. Rather than preparing a special menu for this event, the restaurant introduced the group to its signature Fogo de Chao dining experience and then set us loose to satiate ourselves on their special kind of feast.

Phase one of the journey began with a stroll to the long salad bar. Starting at one end, we chose from the many ingredients that together form a hearty mixed green salad. Fresh spinach, spring mix, hearts of palm, asparagus, fresh and sun-dried tomatoes and many other items. As we turned the corner, the other side of the salad bar offered a wide range of fresh cheeses, condiments and prepared salads. Coupled with a range of dressings and vinegars, there was more than enough to create an excellent first course that would ensure our meal was well balanced and healthy.

Returning to our table for phase two, we began a much better than expected feast of grilled meats and side dishes. In total, Fogo de Chao offers more than a dozen different meat and poultry offerings, all mounted on robust swords. The servers (sword carriers, if you will) brought the meat to us; we could choose between a rarer portion or one that’s more well done—a nice personal touch. The server carved the portion off the sword and we captured it with special tongs. The parade of servers, each with a different cut of meat, seemed to go on forever. There is no question that we could have completely stuffed ourselves if we chose; fortunately, we knew when to say no and so we could still walk when we left the restaurant. In reality, it’s a good idea to take a break during the meal so that you can regain a little room for that special cut of meat that you crave when it finally comes around.

Here’s a rundown on some of the cuts of meat offered, and those we really liked. First, we must mention that our Brazilian friends were very pleased that Picanha (pronounced pea-CAN-ya) was one of the first to be served. This is a prime cut of top sirloin that is very popular in southern Brazil. It wasn’t one of our favorites, but it is good and very authentic. Another authentic dish is Alcatra, another top sirloin cut from southern Brazil.

The Filet Mignon was extremely tender and juicy. It was one of our favorites. Fogo de Chao serves it with or without a bacon wrap.  Another very flavorful and tasty cut was the Fraldinha (pronounced fral-DIN-ya) a well-marbled bottom sirloin.

If you’re not the beef lovers we are, you’ll still have much to enjoy. We were very pleased with the Cordeiro (pronounced cor-DAY-roo) the grilled, mint-marinated lamb. Both lamb chops and leg of lamb were offered and both were delicious and tender. Personally, we liked the chops better but both were worth choosing. Poultry lovers have two varieties of chicken to choose from. Our favorites were the chicken breasts wrapped in bacon. The grilled chicken legs were moist and tender, even if somewhat bland, but that may a good thing if you’re not a fan of spicy food.

Among the pork selections were the Linguica (pronounced lin-GWEE-sa), grilled cured pork sausage with a barbecue tang, and the Lombo (pronounced LOM-bo), grilled pork loin. The sausage was zesty and fun; the loin was a little less seasoned than we’re used to and we probably could have taken a pass.

Rib lovers can choose from two styles. If you’re a bone-in steak fan, you’ll love the Costela (pronounced co-STELL-a), which are beef ribs grilled for several hours. They were juicy and flavored in a very straightforward manner, with only slight seasoning, but needed nothing more. The Costela de Porco (pronounced co-STELL-a gee PO-co), are Fogo de Chao’s baby back pork ribs. These were very tender and flavorful and the dry rub seasoning came through nicely.

The meats are accompanied by a host of family-style side dishes. The most addictive were the pão de queijo (warm cheese bread), small popover-like rolls. We could have eaten these until we burst. Other favorites were the crispy polenta and the caramelized bananas.

There really isn’t enough room for dessert, but we must admit Fogo de Chao has a great selection. The Brazilians in our group were thrilled to get the signature Papaya Cream, while we indulged in the Molten Chocolate Cake and the New York style cheese cake. All were very good; surprisingly so.

All in all, Fogo de Chao delivered on its promise. The service was well orchestrated and professional; the servers seemed quite happy with their roles and the food was very good. Fogo de Chao may be a haven for tourists and convention-goers in Chicago, but by no means should Chicagoans write it off. We really enjoyed the experience.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

JunoWallet app may be the best for getting and giving gifts, earn points and and more

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by Lee Barrie and Cindy Kurman
Have you heard about JunoWallet? We just came across this relatively new iPhone and Android app that’s sure to be the next BIG thing in social gifting. If you enjoy receiving and giving gifts (who doesn’t), then JunoWallet is for you. Perhaps more importantly, JunoWallet will introduce you to new businesses and provide you with a real incentive to visit them.

This is a win win for you and your favorite businesses. Download the JunoWallet app on your iPhone or Android mobile phone and received promotional mobile gift cards and gift certificates from restaurants, bars, and so much more! There’s no cost to you and once you’ve spent your promotional gift card money, you can reload the card, making it convenient to manage your dining and entertainment dollars.

You can even earn JunoPoints at your favorite haunts in Chicago and nationwide by linking your JunoWallet to your Foursquare account! Typically, you earn 20 points for each check-in. Once you’ve accumulated 10,000 points, you’ll receive a $100 gift card to that business. In the future, you’ll be able to gift and share points among your friends, making it easy to reach your goal.

To start using JunoWallet, download the app here

and enjoy $1000s of dollars in gift cards and certificates.

Here’s a list of some of its benefits:

iPhone, iPad 3G, and Android

  • Store all your gift card information in one place
  • Real time balance checking
  • Free downloads of promotional mobile gift cards and certificates
  • Redeem promotional mobile gift cards/certificates right from your phone
  • Push notification letting you know when a new free promotional gift is available
  • Facebook and Twitter sharing to let your friends know about new promotional offers
  • Convert Check-ins on Foursquare and JunoWallet into Gift Cards
  • Buy gift cards and get bonus gift cards and discounts
  • Protect your information with a 4-digit PIN code
  • Your information never leaves your device


Android

  • Optional voice entry of your gift card information

For businesses who want to participate, you can signup for JunoWallet here or contact cindy@junowallet.com for assistance.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Chicago French Markets sponsors the Good Food Project, October 2

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Chicago French Market is proud to be among the first Chicago-area businesses to support the outstanding work of The Good Food Project, a not-for-profit organization that brings fun and interactive food tastings to schools to teach kids to become young food critics and help them develop a lifelong love of good food.

Join Chicago French Market as it welcomes the Good Food Project from 11 a.m. to 1 p.m. Saturday, Oct. 2. With help from Susan Taylor, a Chicago Tribune food critic, children will learn how to taste like a pro. Each child will be among the first in Chicago to taste the new SweeTango apple along with three other varieties of apples. Upon selecting their favorite apple, the children make an apple slinky to bring home to show friends and family. $5 donation to the Good Food Project per child ages 5-10 (includes one guardian) and tickets can be purchased at the door.

The Good Food Project’s mission is to introduce different flavors of produce to children in order to develop a lifelong love of good food and healthy living. Visit http://www.thegoodfoodproject.org/ for more information.

Chicago French Market’s support has already provided apple tastings to children at Cleveland Elementary School, Saint Ann Catholic School, CICS Longwood and CICS Washington Park with more to come. Chicago French Market vendors City Fresh Market, Produce Express and Chicago Organics provide produce for the event.

For information about The Good Food Project or to arrange an apple tasting in your child’s school, visit http://www.thegoodfoodproject.org/ and contact Susan Taylor at goodfoodchicago@gmail.com or 773-648-0068. The Chicago French Market is a proud sponsor of The Good Food Project. For more information, visit http://www.chicagofrenchmarket.com/.

When it’s Autumn, it’s Time for Hearty Artisan Beer and Comfort Food

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Popping a cold one is a summertime tradition, but sitting down to indulge in a seriously good brew paired with some hearty comfort food is our idea of a perfect cool weather sport. So as autumn closes in, we thought you might want to make some plans to drop by one of these Chicago hot spots for good food and a memorable beer.

The Beer Bistro

1061 W. Madison St. – Chicago
312-433-0013; www.thebeerbistro.com
STATS: Beers on tap: 20 |  Bottled beers: 125
This West Loop spot is a casual neighborhood place to party with good food and great beer. The beer collection showcases domestic craft beers as well as imported delights, while the eats are focused on comfort bar food. Starters include spinach and artichoke dip with pita chips, baked goat cheese, beer-battered chicken fingers. Sliders come in several varieties; if you order them all you get a basket of fries or tater tots free. Try the cheeseburger, pulled pork, buffalo chicken, patty melt, fried fish, Caprese, turkey or Reuben. Other goodies include nachos, quesadillas, wings, soups, salads and large full size burgers. Here’s a unique burger to try: The Gourmet Burger, on a pretzel roll with peanut butter, fried egg, bacon & cheddar.
Hopleaf
5148 N. Clark St.
Chicago, IL 60640
773-334-9851; www.hopleaf.com
STATS: Beers on tap: 36 | Bottled beers: 300
Hopleaf is a great Chicago institution, not unlike a Belgian abbey. If you haven’t been there, it’s time. This is a beer aficionado’s heaven and the food is casual, creative and very tasty. The beer collection is varied, and there is an exceptionally robust collection of Belgian beers.

The signature starters are steamed mussels, which you can order Belgian-Style, steamed in Wittekerke white ale with sliced shallots, celery, thyme and bay leaf or steamed in White Wine: with sweet and spicy chorizo, caramelized onions and pepadew peppers. Other interesting starters include the Sausage Plate (organic sausages served with bourbon pancetta, white beans or German potato salad); the Sweet Corn Flan and Crepe (savory flan with sweet pepper caramel and a corn crepe stuffed with assorted local vegetables and goat cheese) and the Rabbit Saddle stuffed with housemade Mortadella sausage. 


Sandwiches are ambitious: Tilapia Sandwich with lemon pickles, butter lettuce & gribiche sauce; the Duck Reuben featuring Pekin duck breast on marble rye with cranberry cream cheese spread; Cashew Butter and Jelly, made with fig jam and morbier cheese with stilton macaroni and cheese; Organic Montreal-Style brisket on sourdough rye, slow roasted, briefly smoked. For entrees, try the Loch Duart Salmon with cucumber-creme fraiche salad w/walnuts & mint, avocado-banana puree, plantain chips, mache, curry oil; pan roasted Poussin w/summer squash pancakes, minted English shelling peas, roasted carrot puree & herb oil; the Fish Stew is made from tomato-white wine fish broth, sweet corn, bell peppers, red onion, new potatoes, plus Lake Superior whitefish, Loch Duart salmon, Laughing Bird shrimp, Prince Edward Island mussels, and smoked salmon rouille. Another robust choice is the Grilled Gunthorp Farms Pork Tenderloin  with sautéed sweet corn, shallots, red peppers, mushrooms, sweet corn spaetzle and tomatillo salsa verde.


Jak’s Tap
901 W. Jackson Blvd., Chicago
(312) 666-1700; http://jakstap.com
STATS: Beers on tap: 48 | Bottled beers: 5
Tucked away in the Greektown/West Loop area is this fun neighborhood bistro where draft beer and a large comfort food menu are the main attractions. The beer selection includes a sizeable collection of American regional brews as well as German, Belgian and Irish favorites. The food is an eclectic variety of American, Southern, Mexican and Italian comfort foods covering lunch and dinner and late night, including excellent egg dishes.
Starters include the popular favorites such as nachos, quesadillas, hamburger or pulled pork sliders, wings and baby back ribs. There is a Six Gun Chili (vegetarian) as well as two Mexican inspired salads—Ensalada Del Rey with chicken, avocado, Yucatan pico, cheese, tomatoes, onion, cucumbers and tortilla strips, and the Fiesta, a taco turkey in a tortilla bowl with black beans, rice, lettuce, pico de gallo, cheese, avocado & sour cream.
Pizza lovers can choose from six thin crust varieties or they can concoct their own from a variety of toppings. Sandwiches include a Cubano and a decadent Grilled Cheese as well as a Reuben and Pulled Pork. The burger selection is huge (17 choices, to be exact). If you want to go for the gusto, you can choose entrees such as BBQ Baby Back Ribs, Burritos, Country Fried Chicken, Fish and Chips, and Southwest Steak,
Mrs. Murphy & Sons Irish Bistro
3905 N. Lincoln Ave., Chicago
(773) 248-3905; www.irishbistro.com
STATS: Beers on tap: 15 | Bottled beers: 40
This Irish restaurant, owned by the same Murphy’s who own Murphy’s Bleachers next to Wrigley Field, is a Mecca for quality, modern Irish food and the beer selection is more than ample to pair with the cuisine. Your meal starts with amazing homemade Irish soda bread and then you can meander through a long menu that includes traditional Irish dishes and a wide variety of contemporary creations made from authentic ingredients.
Tasty, unique starters include the Duck and Crispy Brie, featuring “corned” duck breast, crispy brie cheese, arugula and candied walnuts and the Baked Cheese Rarebit, a blend of Irish cheeses with bacon and green onions served with a bread basket. Soups include a rich Guinness and Onion soup with white Irish cheddar and a Potato Leek soup. Salad choices include a Barbecue Salmon Salad with whiskey marmalade barbecue sauce and a Roasted Beet Salad with marinated beets, walnut vinaigrette and Irish Chimay Beer Cheese. Among the nicely conceived entrees are the Beef and Guinness Stew with roasted root vegetables and buttermilk mashed potatoes; Bacon Wrapped Pork Loin in a Murphy’s Bleachers Ale reduction; the Fisherman’s Chowder with Cod, Shrimp, Mussels, Littleneck Clams and Scallops, Yukon Gold Potatoes in a Tomato Saffron Broth and the Grilled Lamb and Figs with a fresh fig chutney, tomato-walnut butter, bleu cheese mash and vanilla balsamic cream.
Publican
837 W. Fulton Market; Chicago
(312) 733-9555; http://thepublicanrestaurant.com
STATS: Beers on tap: 12 | Bottled beers: 62
This handsome, wood-toned restaurant is the brainchild of chef Paul Kahan and his multi-award winning culinary team from Blackbird and Avec. There is no question about the quality of the food here. The raw oyster bar is stocked with eight kinds of oysters. Also on the menu are many fish and seafood entrées including yellowtail, ahi tuna, swordfish, scallops and trout. Ham lovers will enjoy the artisan aged ham selection, each served with goat’s milk butter and hearty peasant bread. Other inspired entrées feature suckling pig, sweetbreads, Pot-Au-Feu made with sausage, ribs and pork tenderloin; a delicious half-chicken with summer sausage and frites; ribeye steak and a ham chop with beets, leeks and saba.
Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please subscribe to their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Bon Appetit and Chicago Gourmet Dine Around

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The Bon Appétit and Chicago Gourmet Dine Around extends the event beyond Millennium Park into some of the city’s best restaurants.  Special prix-fixe menus will be available at participating restaurants offering guests not only a unique dining experience but a chance to earn a free ticket to Chicago Gourmet.  Guests who purchase five meals during the Dine Around period, Monday, August 30 through Sunday, September 26, at any participating restaurant must attach a copy of their receipt to their receipt holder in order to redeem a complimentary ticket to Chicago Gourmet.  Receipts must be presented at registration the day of the event in order to redeem your one-day pass.    

2010 Dine Around restaurants:

Aja
aria
Balsan at the Elysian Hotel
Bittersweet Pastry Shop & Cafe
Boka Restaurant
Branch 27
C-House
Café des Architectes at Sofitel Chicago Water Tower
cibo mattoCourtright’s Restaurant
Firefly Grill
Green Zebra
Harry Caray’s Italian SteakhouseHenri
Hugo’s Frog Bar & Fish House, Chicago
Hugo’s Frog Bar & Fish House, Naperville
Keefer’s Restaurant
L2O
Lao Beijing
LM Restaurant
LUXBAR
May St. Café & Catering
Mercat a la Planxa
Mexique
Morton’s The Steakhouse
N9NE Steakhouse
NoMI
Oceanique Restaurant
Old Town Social
one sixtyblue
Park Grill 
Perennial Restaurant
Phil Stefani’s 437 Rush
Piccolo Sogno
Prairie Fire
Prosecco
Province
Quartino
RIVA at Navy Pier
RL
Rockit Bar & Grill
Seasons, Four Seasons Hotel Chicago
Sixteen
Sola
Spring Restaurant
Sunda New Asian
SUSHI SAMBA rio
Takashi
Tavern at the Park
Tavern on Rush
The Bristol
The Dining Room at Kendall College
The Gage
The Metropolitan Club
The Parrot Cage Restaurant
The Signature Room at the 95th
Vie

The list of Dine Around restaurants continues to grow. Check here for more information. 

Amelia’s Mestizo Grill is an oasis of culinary treasure in the historic Stockyards neighborhood

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Amelia’s Mestizo Grill
4559 S. Halsted, Chicago
(773) 538-8200; www.ameliaschicago.com

Hours: 11 a.m.-9 p.m., Mon.-Fri.; 10 a.m.-10 p.m., Sat.; 10 a.m.-9 p.m., Sun.
Prices: entrées, $17-$24

Driving south on Halsted to the historic Stockyards area, we were not expecting the warm, sophisticated and gracious atmosphere that greeted us; it’s a tribute to owners Leo and Eusevio Garcia that they have created such a comforting respite in a relatively industrial, stark neighborhood. Through word of mouth, Amelia’s Mestizo Grill has become a beloved destination restaurant for many Chicagoans, and the Garcias have clearly put much heart and soul into it. They are passionate about their food and their desire to please their guests. The beautiful exposed brick walls are generously decorated with Mexican art, the seating is very comfortable and the service is thoughtful and considerate.

Amelia’s Mestizo Grill presents a sophisticated blend of southern central Mexican and European cuisine, much like the food one would enjoy in cosmopolitan Mexico City. They are using authentic, fresh ingredients and have refined the food with subtle seasonings and flavor combination’s that make the dining experience memorable. In keeping with the beautiful décor, the food is handsomely presented as well.

We chose some popular dishes as well as some we couldn’t resist because they sounded so good. The menu is extensive. We were pleasantly surprised by the quality of everything.

To start your meal, there is a more than ample choice of appetizers, salads and soups, with more than enough variety to please everyone and great for sharing. We loved the Taquitos de Cangrejo, which were more like spring rolls: crabmeat rolled in rice paper, with papaya, cilantro, basil, fresh mint, peanuts and spicy mango. Three other great starters were the Tamal Nejo (ash layered tamal with spicy black bean puree and red mole sauce and sheared chicken), the Croquetas Fritas (artichoke corn fritters, squash blossoms, epazote and salsa cruda), and the Quesadilla de Huitlacoche (corn truffle, Chihuahua cheese, epazote, roasted corn and black bean salad with tomato salad). The guacamole had a nice touch of heat to liven things up. Some other choices to whet your appetite include the Eggplant Empanada (roasted eggplant, caviar, sun dried tomato, baby arugula salad, goat cheese and basil pesto), and the popular Queso Fundido and Ceviche.

Entrées were equally delicious. We were thrilled with an entrée special, crispy Peking Duck topped with a subtle, spicy Mexican sauce. Another clear winner was the Lomo de Puerco (grilled pork tenderloin with fava beans, andouille sausage, baby spinach in a spicy ciruela sauce) which was well balanced and perfectly prepared, although we recommend getting it medium rare rather than medium.

On the seafood side, we also loved the Camarones Ala Pipiana (sautéed shrimp served in green mole with plaintains). Other great sounding entrée selections include Cordero Al Carbon (grilled baby lamb chops, polenta cake, roasted tomatoes, asparagus salad in a chipotle pasilla reduction), Raviolis de Queso de Cabra (goat cheese stuffed ravioli, stir fry, eggplant, green peas, cherry tomatoes and basil pesto), and Pescado Empapelado (tilapia wrapped in foil, steamed with nopales, chorizo and epazote, served with rice and grilled banana).

The dessert menu is also quite intriguing. We loved the chocolate infused tres leches cake with coconut ice cream, which was beautifully presented.

Keep in mind that weekend brunch is also very extensive, offering some of the same starters and entrees as on the dinner menu, as well as some delicious brunch specials. Special brunch egg dishes include Heuvos Al jardin (two poached eggs, grilled Portobello mushrooms, Mexican zucchini and red pepper hollandaise sauce), San Pedro Omelet (crab meat, roasted corn, quelites and muenster cheese), Halsted Omelet (avocado, pico de gallo, spinach and feta cheese) and the Frittata, an egg white soufflé with artichoke hearts, spinach, cherry tomatoes and pesto.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com. Follow us on Twitter @Dinewise.

Gourmet Brain Freeze: Chicago’s Best Ice Cream Shops

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By Lee Barrie and Cindy Kurman
First published in StreetWise Magazine

As we write this, we’re gearing up to attend the second annual Chicago Luxury Ice Cream Festival at the Peggy Notebaert  Nature Center in Lincoln Park, July 30-31. By the time you read this, the festival, the brainchild of our friend Jeff Reid, will have become history, but an even bigger annual foodie event. This leads us to consider our topic of the week: artisan ice cream.

Almost everyone who likes dairy loves ice cream or a suitable variation like frozen yogurt, frozen custard, and gelato. Whether you’re a purest and prefer your ice cream plain or an adventurer who will try any and all types of flavors, mix-ins and toppings, Chicago offers up many great places to try an ice cream creation that refreshingly rises above the typical supermarket ice cream experience.

Here are some fun places to try when it’s hot out and you’re looking for a relatively inexpensive fix of frozen delight.

The Chocolate Shoppe
5337 W. Devon Ave., Chicago           1823 Waukegan Rd, Glenview, IL
773-763-9778                                       (847) 998-0809

We stumbled upon the Glenview location when it first opened last year, taking over a former Baskin Robbins space. What a difference! They feature more than 40 flavors, with a very helpful, enthusiastic staff. Their Zanzibar Chocolate, a dark chocolate scoop of guilty pleasure, is the best chocolate ice cream we’ve ever had. Our advice: go there and get two flavors, one being the Zanzibar and the other a suitable, but lighter accompaniment. There is nothing better.

Black Dog Gelato
859 N. Damen Ave., Chicago
773-235-3116; www.blackdoggelato.com

Using fresh, locally produced ingredients, this gelato and sorbet shop offers traditional flavors such as vanilla bean, milk chocolate and pistachio, or more adventurous choices such as salted peanut, goat-cheese cashew caramel and roasted red pepper.

Gertie’s Ice Cream
7600 S. Pulaski Rd., Chicago
(773) 582-2510

If you’re nostalgic for an old-time ‘50’s era ice cream parlor, Gertie’s is the real deal. They make their own ice cream and their signature dish is an old fashioned banana split, with three scoops of ice cream, strawberries, pineapple, chocolate syrup, whipped cream, chopped nuts and a cherry. Sometimes classics withstand the test of time for good reason.

Homer’s Homemade Gourmet Ice Cream
1237 Green Bay Rd., Wilmette, IL
847-251-0477

We know you’ve heard of it, but now is as good as any time to actually give it a try. Homer’s is family owned, award-winning, offering 35 flavors of premium frozen joy. Rave reviews for the Fresh Peach ice cream, and many say that the simpler flavors are so good that they are worth ordering over the more complex flavors. Either way, you’ll get your fix of pure pleasure. Don’t forget the shakes and malts, either.

Bobtails
2951 N. Broadway
Chicago, IL 60657
(773) 880-7372; www.bobtailicecream.com

Bobtails is another delightful retro journey back to the days of yesteryear’s soda jerks. The ice cream is made on-site; you can even view the factory while you’re there. Choose from about 20 original flavors, including the “signature sunset”, which is a merlot ice cream with dark chocolate chips. It’s also a great place to try a special ice cream creation such as a sundae.

Artisan Micro-Creameries for your Ice Cream Radar Antennae
We’re the first to admit that it would take page after page to describe all of the wonderful ice creams available in Chicagoland. So here’s a shortcut: peruse the following list of micro-creameries and then keep your eyes open for a restaurant or ice cream shop that carries these brands. You’ll enjoy some of the finest ice cream made in the Chicago area, some with offbeat flavors and unusual ingredients. Then enjoy the brain freeze:

Blue Marble Dairy of Chicago
Sibby’s Ice Cream
Trader’s Point Creamery
Nice Cream
Ruth & Phil’s Gourmet Ice Cream
Mayfell Farms (sheep’s milk ice cream)

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com. Follow us on Twitter @Dinewise.

2010 James Beard Foundation Winners Announced

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By Lee Barrie and Cindy Kurman

Writing restaurant features for DineWise has its perks. We’ve met a lot of wonderful restaurateurs and have eaten some tremendous meals. Along the way, we’ve been fortunate to attend a lot of fabulous events, including this week’s 2010 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries.

Chicago can be proud as it takes home a number of Beard awards including two Journalism Awards, one for Multimedia Food Feature, Kevin Pang, Chicagotribune.com for “The Cheeseburger Show;” another for Newspaper Feature Writing went to Cliff Doeksen, Chicago Reader, “The Real American Pie.”

The Outstanding Service Award went to Chicago’s Alinea, chef/owner Grant Achatz. Koren Grieveson, Avec chef, took home the award for Best Chef, Great Lakes.

Whether or not nominees took home an award, being recognized by the James Beard Foundation is an honor for chefs, restaurants and journalists who cover them.

Chicago’s nominees represented our best, Michael Carlson, Schwa; Arun Sampanthavivat, Arun’s; Mindy Segal, Hot Chocolate, and Bruce Sherman, North Pond.
Journalists nominated included WLS-TV’s Hungry Hound Steve Dolinsky; Mike Sula, Chicago Reader; Kevin Pang, Chicago Tribune, and Monica Eng, Chicago Tribune. Rick Bayless was nominated as a TV Food Personality for his PBS series, Mexico One Plate at a Time.

Restaurateurs are known for mentoring young professionals interested in the business. This year’s theme embraced the idea at all levels. In addition to the luminaries, the function showcased up-and-comers at the post-event reception including Priscilla Satkoff (Salpicon), serving Miniature Tostadas with Shredded Pork, Chorizo and Roasted Tomato-Chipotle Sauce, and Curtis Duffy (Avenues) who showcased Alaskan King Crab with Cucumber Consomme, Kalamansi, Floral Cream, and Lemon Balm.

During a ceremony hosted by Lidia Bastianich, Alton Brown and Wolfgang Puck at Lincoln Center’s Avery Fisher Hall, awards in the Restaurant, Chef, Design and Graphics categories were presented, as well as a number of special achievement awards including Who’s Who of Food and Beverage in America, America’s Classics, Lifetime Achievement, and Humanitarian of the Year. Winners of the Foundation’s Book, Broadcast Media and Journalism awards categories were presented the evening before, on Sunday, May 2, 2010, at the annual Media and Book Awards dinner at Espace in New York City, hosted by Kelly Choi of Bravo’s Top Chef Masters and Andrew Zimmern of the Travel Channel’s Bizarre Foods.
A complete list of all award-winners can be found on www.JBFAwards.com.
Highlights from this year’s list of winners include:
Outstanding Chef: Tom Colicchio (Craft, NYC)
Outstanding Restaurant: Daniel (NYC, Chef/Owner: Daniel Boulud, Owner: Joel Smilow)

Rising Star Chef: Timothy Hollingsworth (The French Laundry, Yountville, CA)

Best New Restaurant: Marea (NYC, Chef/Partner: Michael White, Partner: Chris Cannon)

In addition, special achievement award honorees included:

Who’s Who of Food and Beverage in America: Leah Chase (Chef/Owner, Dooky Chase Restaurant, New Orleans, LA); Jessica B. Harris (Author and Historian, CA); Paul C.P. McIlhenny (President/CEO, McIlhenny Company, Avery Island, LA); David Rockwell (Founder/CEO, Rockwell Group, New York, NY); L. Timothy Ryan (President, Culinary Institute of America, New York, NY); Susan Spicer (Chef/Owner, Bayona, New Orleans, LA)
America’s Classics: Al’s French Frys (owners: Bill Bissonette and Lee Bissonette, South Burlington, VT); The Bright Star (Owners: Jimmy Koikos and Nicky Koikos, Bessemer, AL); Calumet Fisheries (Owners: The Kotlick and Toll Families, Chicago, IL); Gustavus Inn (Owners: JoAnn and David Lesh, Gustavus, AK); Mary & Tito’s Cafe (Owners: Mary Gonzales and Antoinette Knight, Albuquerque, NM)
Lifetime Achievement Award: Ariane and Michael Batterberry (Founders, Food and Wine and Food Arts)
Humanitarian of the Year: Wayne Kostroski (Founder, Taste of the NFL)
The Book, Broadcast Media and Journalism awards categories were presented on Sunday, May 2, 2010, at the annual Media and Book Awards dinner at Espace in New York City. Highlights included:

Cookbook of the Year: The Country Cooking of Ireland by Colman Andrews (Chronicle Books)

Cookbook Hall of Fame: A Book of Middle Eastern Food by Claudia Roden
M.F.K. Fisher Distinguished Writing Award: Francine Prose, Saveur, “Faith and Bacon”
Television Show, In Studio or Fixed Location: French Food at Home with Laura Calder, Host: Laura Calder, Network: Food Network Canada, Producer: Johanna Eliot
Television Show, On Location: Chefs A’ Field: King of Alaska, Host: Rick Moonen, Network: PBS, Producers: Heidi Hanson and Chris Warner
TV Food Personality: Andrew Zimmern, Bizarre Foods with Andrew Zimmern, Network: The Travel Channel
Newspaper Food Section: The Washington Post, Joe Yonan
Craig Claiborne Distinguished Restaurant Reviews: Jonathan Gold, LA Weekly, “Sauced,” “Hot Birria, Cold Cerveza,” “Hare Today”

Website Focusing on Food, Beverage, Restaurant, or Nutrition: Chow.com, Jane Goldman

Food Blog: Serious Eats, Ed Levine, Seriouseats.com

Industry leaders from across the country attended the highly-anticipated festivities, which celebrated this year’s Awards theme of “The Legacy Continues,” a tribute to the enduring impact of the standards of culinary excellence set by James Beard himself and all the talented professionals who keep those traditions alive. In a nod to this year’s theme, each of the Outstanding Chef winners honored over the years, including Mario Batali, Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Nancy Silverton, Rick Bayless, Grant Achatz, Alfred Portale, Dan Barber, Larry Forgione and David Bouley, served as award presenters throughout the evening at the Awards Ceremony on Monday, May 3, 2010. At the Gala Reception immediately following the Awards Ceremony, guests enjoyed a dine-around gala prepared by notable chefs from across the country, each of whom was personally selected by a past Outstanding Chef winner.

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. The annual James Beard Foundation Awards honor the best and the brightest talents in the food and beverage industries, celebrating outstanding achievement in each of the following categories: Restaurant and Chef, Restaurant Design and Graphics, Books, Broadcast Media, Journalism, and special achievement awards. Each category has an individual Awards Committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All award winners receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

The 2010 James Beard Foundation Awards are presented with support by the following companies: In Association Sponsors: All-Clad Metalcrafters, Visa Signature®; Premier Sponsors: Green and Black’s® Organic Chocolate, Lenox Tableware and Gifts, Mercedes-Benz; Supporting Sponsors: The Coca-Cola Company, Delta Air Lines, Food Network NYC Wine and Food Festival, illy caffe North America, Inc., Louisiana Department of Culture, Recreation and Tourism, Southern Wine and Spirits of New York, Stella Artois; Gala Reception Sponsors: Acqua Panna® Natural Spring Water, Beijing Tourism Administration, Ecolab, Food Network South Beach Wine and Food Festival, Pernod Ricard USA, Rums of Puerto Rico, S.Pellegrino® Sparkling Natural Mineral Water; Media Sponsor: The Wall Street Journal and with additional support from Chefwear.

About the James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit http://www.jamesbeard.org/. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

Photos of the May 2 Media & Cookbook Awards.
Photos of the May 3 Awards.

Photos: 
Cindy Kurman and Lidia Bastianich
Grant Achatz and Lee Barrie
Mindy Segal and friend
Kevin Pang and Andrew Zimmern

DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact dinewise@kurman.com. You can follow DineWise on Twitter @Dinewise and follow us @kurmanstaff.

The new Prairie Fire brings excellence, warmth and comfort to casual Fulton River District dining

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by Lee Barrie and Cindy Kurman
Original story appeared in StreetWise

Prairie Fire
215 N. Clinton, Chicago
(312) 382-8300; http://www.prairiefirechicago.com/

Hours:
11 a.m.-11 p.m. Mon.-Fri.; 9:30 a.m.-2 p.m. and 5-11 p.m. Sat.-Sun.
Entrée prices:
$9-$23 (lunch); $13-$27 (dinner); $39 for the Tallgrass Beef Filet Mignon

When veteran 4-star chefs Sarah Stegner and George Bumbaris left the Ritz-Carlton in 2004 to open the casual Prairie Grass Café in Northbrook, their foray into everyday dining, with a sustainable/organic emphasis, was an instant hit. Now they’ve expanded their empire from one to two with the recent opening of Prairie Fire in the Fulton River District, just across the Chicago River from the Merchandise Mart (Clinton is one block west of Canal St.). We’re very happy—the food is wonderful, the room is beautiful and comfortable, and it’s just a two-block walk from our office.

Even if you’re trip is a bit longer than ours, you will be very pleased with the experience (and valet parking makes it convenient). The restaurant, open for lunch, dinner and weekend brunch, offers a wide selection of contemporary American creations, crafted with a master’s touch yet simply presented and perfectly appropriate when you’re in a casual mood. The menu is similar to that of Prairie Grass Café, and their signature wide screen TVs, showing scenic video footage from Bill Kurtis’ Kansas ranch, are in full display.




Speaking of Bill Kurtis, the menu features his delicious and healthful Tallgrass Beef that he and a network of beef suppliers raise on their prairie grass ranches, following Kurtis’ exacting standards. But beyond the beef dishes, the menu offers many choices that will please fish and poultry lovers as well as vegetarians.

The lunch menu features a delicious assortment of appetizers, salads, sandwiches, burgers, entrées and desserts. There is some overlap on the dinner menu, but the evening selections focus more on the inspired entrées. We’ve eaten lunch and dinner at Prairie Fire, so here is our first take.

The appetizers are wide-ranging and one could easily create a meal from a combination of them. Among the intriguing choices are Baked Feta Cheese with slices of spicy banana peppers and tomatoes; Duck Ballotine Pate with cornichons, whole grain mustard and Cognac marinated prunes; Nueske’s Bacon Pizza with Pleasant Ridge Reserve cheese; Tender Braised Mint Creek Farm lamb with cucumber, mint and yogurt sauce; French Lentils slow cooked with tomato marmalade, crumbled Capriole Farm goat cheese and crispy shallots. Do justice to the apps and share them with your tablemates; this is no time to be stingy.

Salads are creative and very tasty, with sublime flavor combinations derived from primarily organic ingredients. The dinnertime Farmer’s Salad, with Green Sister’s Garden greens, chopped Romaine, roasted root vegetables, pomegranate, pumpkin seeds, Pleasant Ridge Reserve cheese and herb dressing, is excellently conceived, large but not huge. The Citrus Honey Marinated Beets, with sliced pears, Capriole Farm goat cheese and toasted hazelnuts, are fresh, crisp and enchanting. The “Chicago Magazine’s #1 Sirloin Burger,” served at lunch and dinner, is made from Tallgrass Beef, topped with mild Amish Blue Cheese and served with a roasted beefsteak tomato slice and homemade potato wedges. Good call, Chicago Magazine. We loved it—it’s rich and satisfying and the cheese topping has the most wonderful texture.

The flavorful “Tallgrass Beef” Penne Pasta, with basil and a crispy bread crumb topping, was is a perfectly prepared lunchtime dish. It’s hearty and zesty without being over-spiced. We also enjoyed the dinnertime Sautéed Lake Superior Whitefish, served with delicious roasted Portobello mushrooms and creamy mashed Yukon Gold potatoes.

Another wonderful dish is the Tallgrass Beef Slow Braised BBQ Brisket, served as a sandwich at lunch (served on Ciabatta with French fries) and as an entrée at dinner with a Yukon Gold potato purée and mirepoix (butter-sautéed vegetables). The brisket is nicely seasoned and subtle enough to avoid the heavy smoky flavor that often characterizes barbecued brisket. It’s a homemade, wholesome experience.

Here are some other choices that may interest you: Mint Creek Farms Handcrafted Lamb Sausage with giant Greek-style beans—Chef George is a sausage master and his lamb sausage, which we’ve had at Prairie Grass Café, is a work of art. The Moussaka, with braised lamb, potato, eggplant and Bechamel sauce, is a treasure of texture and flavor. The Boneless Half Chicken, with rosemary, thyme and garlic, pan seared until crispy, with roasted honey-glazed sweet potatoes, is a showcase for their mastery of rustic fare.

At Prairie Fire, the excellent desserts are a perfect end to a comforting meal. The homemade pies change often, according to the season. The Double Chocolate Cake is done right: moist, rich with a well-balanced chocolate flavor. The Thin Apple Tart with Crème Anglaise is light, fruity and refreshing. We predict that the Warm Sticky Toffee Date Cake—moist and rich but not cloyingly sweet—will become one of their most popular signature desserts. It’s different in a very good way.

Prairie Fire is a superb addition to the burgeoning Fulton River District. It will be welcomed by the growing residential community, but it’s also a great destination restaurant that’s surprisingly close to the Loop and River North. Spring for the taxi fare and have a great time among very appreciative hosts.

While you’re in the neighborhood, walk south two blocks and stop in at the fabulous new Chicago French Market. There you can purchase the Tallgrass Beef to prepare at home.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at http://www.gotbuzzatkurman.com/

David Burke’s Primehouse: a newer kid on the block offering a hip, contemporary spin on Chicago’s steakhouse tradition

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David Burke’s Primehouse
616 N. Rush St., Chicago
(312) 660-6000
http://www.davidburkesprimehouse.com/

Hours:
Lunch: 11:30 a.m.-3 p.m., Mon.-Sat.
Sunset: 3-5 p.m., daily
Dinner: 5:30-9:30 p.m., Mon.-Thurs.; 5:30-10:30 p.m., Fri.-Sat.; 5:30-9 p.m., Sun.
Brunch: 11 a.m.-2 p.m., Sun.

By Cindy Kurman and Lee Barrie

It always amazes us at the number of steakhouse offerings there are in Chicago. Judging by the numbers, we are clearly the steakhouse capital. Chicagoans love their meat and potatoes.

One relative newcomer to the steakhouse scene is David Burke’s Primehouse, located in the chic James Hotel in River North. Primehouse is a hip, contemporary version with non-traditional selections alongside old favorites.

Having just left the adjacent JBar, where yours truly (Cindy) was honored as a Media Maven, we were still hungry and so we went next door, where the staff graciously welcomed us even without a reservation. The room is contemporary, comfortable and warmly appointed.

Our meal began with a delicious fresh-from-the-oven popover—a real treat. Primehouse makes a killer Caesar salad, which they prepared for us tableside (we added a topping of white anchovies). We even had complimentary Surf & Turf Dumplings (angry lobster, lemon, chives, crispy basil braised short rib, horseradish cheddar), thanks to an iPhone promotion on Foursquare. Yum.

We try not to overdo our portions and Primehouse had no problem letting us share a 20-oz. bone-in Filet Mignon, which was plenty, considering the ala carte accompaniments we ordered. The waiter even sliced it for us tableside and exec chef Rick Gresh sent out a variety of toppers including Béarnaise and three mousses: horseradish, blue cheese and truffle. All are excellent accompaniments to the perfectly prepared medium-rare dry aged steak. We loved the easily shareable roasted mushrooms, the asparagus and shallot side dish and the basil mashed potatoes. And, yes, we brought the bone home to our dog, Truffle, who was immediately in canine heaven.

We particularly like Filet Mignon, which is so tender it doesn’t need a lot of aging. But for those of you who like your Ribeye, Kansas City, Delmonico, Sirloin and other cuts, Primehouse dry ages them from 28-75 days in their own dry aging cellar, tiled with organic Himalayan salt blocks to absorb moisture. The waiter proudly explained how Primehouse grows its own meat. They own their own prime bull, “Prime,” who lives on Creekstone Farms in Kentucky. “Prime” happily sires all the prime beef sold at the restaurant.

Although prime dry aged beef is the headliner here, there are several other seriously good contemporary choices for those who prefer something else. Appetizer choices include Miso Glazed Scallops with lobster fried rice and Thai peppers; Lobster Pasta with arugula, cherry tomatoes, chanterelle mushrooms, strozzapreti pasta and truffle butter; Pan Roasted Baby Octopus with roasted peppers, chickpeas, grilled onions, charred tomatoes and black olives; Pan Roasted Veal Sweetbreads with roasted fennel, polenta and warm coriander vinaigrette.

For entrées, there are several poultry, lamb, fish and seafood selections, such as Seawater Brined Half Chicken, semi boneless, with basil whipped potatoes, asparagus and roasted garlic jus; Roasted Lamb Rack, with cavetelli “mac n cheese,” and almond mint pesto. Fish lovers will enjoy the Seared Alaskan King Salmon, with bok choy, shrimp and pork dumplings, wonton broth, and the Pan Roasted Red Snapper, with dry aged kobe paprika sausage, clams, garlic & grilled artichokes.

For dessert, we enjoyed a sampling of cheeses from the generous selection (Chef Gresh is a cheese aficionado and clearly knows what he’s doing) and the amazing homemade doughnut holes, accompanied by three small squeeze bottles of fillings (fill your own doughnuts—a fun touch.)

Keep in mind that prime beef can be pricy, so expect to pay around $50 or more per person for dinner. It’s a bit expensive, but rest assured that Primehouse’s pricing is in keeping with other prime steakhouses in Chicago. For your dollar, you get a very creative and contemporary experience and excellent service in an atmosphere that works for business as well as that special date.
Note: DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact mailto: dinewise@kurman.com. If you enjoy reading DineWise, perhaps you’d enjoy reading our other blog Got Buzz. Please check it out.