Meat Picks | 10.19.12

How to Get Your Lucy & Ethel On

Chicago Eater says you can “emulate Lucy and Ethel” at City Winery’s first ever wine crush event tomorrow. Billed as, “You Never Get Over Your First Crush”, $30 buys: trying out the wine making process, taking a winery tour, tasting wine and having a buffet lunch. Tickets can be bought online by hourly increments beginning at 10 a.m. up to 4 p.m. For more info, call: 312-733-9463.

Rave Review Rates Ravenous

We have a little challenge for you. We dare you to read this review by David Tamarkin in TOC  without feeling wanting and ravenous afterward.

Tamarkin’s major rave over the Peninsula’s revamped Lobby restaurant accolades the food, ambiance and newly hired “Chef de Cuisine”, Lee Wolen, but his artful use of delectable description is the real hook. Here’s a sample of what we’re talking about regarding this passage on “Chicken for Two”:

The thing is a spectacle: Like at New York’s Nomad, it’s stuffed with herbs and shown off to the table before being carried back into the kitchen to be carved. Then it comes back as a perfect breast, stuffed under the skin with butter and brioche, with roasted apples and some chocolate-enriched chicken jus on the plate. It tastes as insanely delicious as it looks, and you think it’s the best chicken you’ve ever had. But then, a few minutes later, a tiny cast-iron crock of dark meat, tossed with chives and a little cream, arrives, and suddenly the best chicken you’ve ever eaten has just gotten better.

See what we mean? If that doesn’t make you yearn for immediate palatable gratification, nothing will! Book reservations here.

Hail to Ale, Tots & Crème Brulee

Congrats to the six Chicago-area breweries who won medals at the Great American Beer Festival where over 2,700 beers were consumed and cajoled over last week. The winning brews, according to the Trib, solidify, “the city’s place as one of the nation’s craft beer hot spots (combined, New York, Los Angeles and Houston were barely to be found).”

If you haven’t read about the history of Tater Tots yet – yes, Tater Tots – it’s quite spudtacular. Turns out, tots are to ‘taters like sticky notes are to 3M. Tater Tots were born in 1953 from left over potato pieces used in making frozen French fries at Ore Ida. Who knew?

 

 

Aptly dubbed, “America’s first foodie”, by reporter Bill Hageman, one of our nation’s Forefathers is being credited with bringing French cuisine to the U.S. in a new book: Thomas Jefferson’s Crème Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America.

If the Hemings name rings a bell, it’s because James’ sister was Jefferson’s long time concubine and mother to three (of his illegitimate) children, Sally Hemings. Drawn from biographical and culinary history, book reviews on Amazon are favorable to date.

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From the desk of  John Cecala  Twitter @Buedel Fine Meats  Facebook  Buedel Fan Page

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