Bon Voyage to Bonsoiree {in Logan Square}

How does a foodie’s husband plan a spectacular anniversary dinner as a surprise for said foodie? Why get us a table at the Underground dinner at Bonsoiree of course!

I have to admit, when the husband told me of Bonsoiree I honestly hadn’t heard of it, and I was a little surprised, because from what he told me it sounded mighty good. A restaurant that is small, intimate, food-focused (with stellar yelp reviews might I add) and BYOB, you'd think it'd be the definition of my favorite restaurant. How could I not have known of this place?? But that’s part of Bonsoiree’s draw – the fact they like to keep things a little on the DL keeps it feeling semi-exclusive, but more importantly, seductively alluring.

So what is this “Underground” dinner I speak of? It started with the founding chefs hosting private dinners to introduce guests to the Bonsoiree culinary style, and Chef Shin Thompson has taken this concept and let it evolve from there. Today it is an invitation-only 6-course chef’s dinner on Saturday nights, with the menu changing monthly. With Chef Shin's experience living in Japan paired with his French training, the food balances these influences and the plates delight.

To top it all off, this little place of glory is also a BYO, allowing us to bring a bottle of the wine the husband used during his proposal. Yes, extra special indeed.

So let’s dive in shall we? Here I’ll give each course description to you in 140 characters or less, "Twitter style", to hopefully tease your tastebuds and whet your appetite. Of the fine dinners I’ve had to date, Bonsoiree is currently in my top four.

First

~ Cherry Wood Smoked Diver Scallop, Creamed Rhubarb, Wildcrafted Soba Spiced with Gentle Ginger ~
Perfectly cooked scallop, sweet rhubarb cream, artful plating

Second
~ Sweet Miso Parsnip & Crab Soup, Green Garlic Tofu, Mushroom Dashi ~
Delicate flavors, loved adding the additional components from soup rim to bowl for the perfect bite

Third
~ Blue Nosed Grouper Marinated in Umami Spices, Bamboo Shoots, Organic Azuki Beans ~
Favorite course! Awesome, phenomenal umami spices – added salt, flavor and a little tartness to dish

Fourth
~ Short Ribs Rockefeller, Bordeaux Butter, Organic Spinach Crumblé ~
Fantastically rich and cheesy (asiago was also in crumble), just the right amount of crisp layer on top of the melt in your mouth tender rib

Palate cleanser
~ Fennel & Pine Sorbet with Key Lime Salt ~
Loved the pops of key lime salt, was just the right combination of tart yet gentle enough to be a true palate cleanser

Dessert
~ Spring Carrot & Ramp Crème Brulée, Sweet & Salty Carrot Crisps ~
DELICIOUS! Grew on me with every bite – the perfect combination of savory and sweet, didn’t want the bowl to have a bottom

So there you have it. Go to Bonsoiree for a delightful food-focused experience, and enjoy the elimination of pomp and circumstance. For a special Saturday night, sign-up for Bonsoiree's mailing list ahead of time and grab a table for the chef's dinner. They also have "no menu Sundays" I'm curious about. Anyone ever been?

Steak with Salsa Verde, Yum!

This Tasty Tuesday I bring to you a new favorite recipe of mine. Due to the close proximity of West Loop meat markets such as Olympic Meats, I've been encouraged to reinstate my weekly dinner of red meat. Since I only eat red meat occasionally, when I do I want it to be very very good. This steak and salsa verde ensures that whatever cut of cow you're cooking, it's paired with the perfect accompanying salsa verde. Enjoy!

[steak + salsa verde served with cajun-spiced roasted potatoes]

Steak & Marinade

1 lb beef such as tenderloin, flank or strip steak, cut into strips
3 tablespoons extra virgin olive oil (EVOO)
1 clove garlic, crushed
1 tablespoon red wine vinegar
salt + pepper to taste

Season meat with salt + pepper. Marinate the beef with the oil, garlic and vinegar for 15-60 minutes. Preheat an indoor or outdoor grill (or other pan will work just fine) over medium-high heat. Grill the beef about 1-2 minutes per side or until desired doneness is achieved. Serve with Salsa Verde.


Salsa Verde

(makes about 1/2 cup)
1 small shallot
1 tablespoon fresh lemon juice
1/8 teaspoon anchovy paste
1 tablespoon capers, drained
2 tablesppons fresh parsley
3 tablespoons EVOO
sea salt + pepper to taste

Mince the shallot (use your knife skills or a food processor :) Add the lemon juice, anchovy paste, capers and parsley to a food processor and process until finely chopped. With the motor running, slowly pour the olive oil in and process until incorporated. Season with salt + pepper. YUM!

Happy Tasty Tuesday~

Tasty Tuesday, Tasty Terzo (Piano)

a view of The Modern Wing from a walk through Millennium Park

Allow me to set the scene. Architect Renzo Piano’s Modern Wing is one of the most attractive buildings in Chicago, at least if you like clean lines and architecture, contemporary décor, and amazing city and park views. The indoor space is open, light-filled and airy, enabling the minimalist design to feel more serene than stark. Add in the modern art, amazing restaurant and beautiful piazza, and you have my favorite place in the city.

No joke. I’ve inadvertently discovered I will find every opportunity to visit the Modern Wing, Terzo Piano, or both. I think the husband also caught onto this trend of mine, as when planning our anniversary he made sure we would be there for the majority of the day. Yes, he’s a brilliant man.

So the day was of course in my eyes perfect. The morning was spent perusing art at leisure, followed by a late and equally leisurely lunch at Terzo Piano, the third floor restaurant atop the Wing (and another Chef Tony Mantuano victory). Known for their locally sourced modern Italian cuisine, Chef di Cuisina Meg Colleran delights taste buds with inspired combinations, “pops” of flavor and fantastically fresh ingredients. Wine expert Cathy Mantuano and beverage manager Ryan Paykert pack a punch with pairings of light refreshing vinos, yeasty ales, and more robust cocktails. The distinguishing detail that makes Terzo so cool is the attention to where they source their ingredients and products, with a focus on the local, high-quality, and sustainable. Chicken from Millers farm in Urbana, IL, delectable oats from Anson Mills in SC, and the husband’s new favorite beer Matilda, from Chicago’s own Goose Island to name just a few.

the oatmeal had my mouth watering from the cinnamon aromas before even diving in

And when I say the Terzo team enjoy creating pops of flavor, I mean it. A distinct trademark of my favorite chefs is when they abide by the theory that consistency in each bite is not always a good thing. There is something so delightful when a dish takes on different flavors in different bites – from outbursts of sea salt with butter and bread, to cream and bites of cherries in the oatmeal, I was thoroughly pleased. We toasted with a sparkling cava (the Spanish version of champagne), who had even the husband, a tough sparkling wine critic, contemplating where we can find ourselves a bottle.

The PEI mussels, served in a delicious broth made with Matilda ale, coriander, citrus and jalapeno, paired with a glass of Matilda perfectly. I swooned over the “piccolo burgers” ~ three decisively cute mini burgers of lamb, beef, and shrimp. Not to mention the house ketchup paired with fries that was spiced just right. All the while, I had the pleasure of enjoying this lovely view:

beautiful piazza

This is a place which pays attention to the details, serves delicious, light, Italian nosh,and pairs it with distinctive drink. I appreciated the Mother’s Day gift jar of salted caramel to take home, which is so tasty (enjoyed on banana sundae last night) I’m hoping they share the recipe in their next cooking class. :)

Go to Terzo Piano to enjoy a leisurely meal, good company, quality food and drink, and amazing view and venue ~

Happy Tasty Tuesday~

Happy Wedding Weekend ~

I made mention in my last post that this weekend is my and husband's one year anniversary. We were married on a chilly spring day very similar to this weekend's forecast, and it was (to me) my dream wedding. So this Friday (and the rest of this weekend) I'm feeling particularly nostalgic and thought I'd share just a bit of my sentimentality with you (you've been warned) through some of the pictures I treasure most. We had a fun time taking close friends and bridal party around via trolley to some of our favorite Chicago locations for a full photo op, and we now hold these locations even more dear to our hearts.

How many locations can you name? What are your favorite photo op sites?

A Foodie Fete ~ Top Chef Masters Viewing Party at the Beautiful Terzo Piano

picture from Chicago Magazine, showing the beautiful venue of Terzo Piano and an example of their locally-sourced beautiful nosh

So, I've had a fantastic week dear readers, and the best part is, it's not over.

Last night I had the privilege to attend the Top Chef Masters viewing party at Terzo Piano, one of Chef Tony Mantuano's restaurants and one of my favorite venues in the city (having attended parties and cooking classes there to date, I have never actually dined at the restaurant - though this will soon change, and I suspect it will soon become one of my favorites restaurants in the city as well) It was so fun tasting the different whites picked by sommelier Cathy Mantuano, nibbling on small desserts, and chatting with fellow foodies. Chef di Cucina Meg Colleran enticed us with talking about their special brunch menu Sunday (steak with poached egg being a dish worth mentioning, as well as oatmeal made from Anson Mills oats), and it just so happens the husband and I will be there Sunday to enjoy. It is after all, our one year anniversary this Sunday (more to come on that in future post).

Chef Tony Mantuano's commentary enlightened the night

The Top Chef Masters show was also a success, with Chef Tony Mantuano moving on to the next round. The compliments judges gave his food were some of the best ~ Food critic Gail Greene loving his shrimp, his au gratin potatoes described as "perfect". Most fun was hearing Tony's aside during commercials and asking the Chef some questions around the show. My favorite Q&A? When asked, "What ingredient do you wish you had (on the show)?" Chef Tony quickly replied, "A sous chef!" I caught real-life Sous Chef Jaime Canete's smile.

So why is it a fantastic week you ask, this just sounds like a fantastic day? It was a fun-filled foodie night, and this weekend will be no different. The husband has planned a special dinner Saturday (full write-up to come), and of course my mention of Terzo Piano lunch Sunday. Being married (almost) a year, I still feel as if I'm on my honeymoon. I plan to relive and reminisce our wedding day this weekend, so pardon any sentimentality that emerges here ~

Here’s to a week of great food, dear readers, whether it’s in your own kitchen or a world class chef’s ~

Calling all cooks ~ Share a recipe and see it featured on Tasty Tuesday!

Happy Tasty Tuesday dear readers. I have a new idea for you, which should be fun for us both. My recipe book needs a little facelift ~ it has scribbles of ideas, thoughts and suggestions, but I'm looking to add some new killer recipes to the mix!

We all know Tasty Tuesday was established to share some good food with you all. So let's turn the tables, shall we? Send me your favorite recipes, and I will test them out and feature them on an upcoming Tasty Tuesday! Think of it as the Trials and Tribulations of Tasty Tuesday, in the best sense of the phrase. A chance for us all to expand our repertoire, and for me to hear from you!

Interested? Click on the flying envelope on the left side-bar to email me and get started! If you have a picture of the final product, attach that too! :)

Artropolis 2010 Update ~ 1 more day left

I’m exhausted but enthused after spending five hours this afternoon winding in and out of the aisles set up on the 12th and 7th floors of the Merchandise Mart's Artropolis this weekend. I know I didn’t cover all the ground of Art Chicago and NEXT, but I’d say we came close. It was a terrific day and I thought I’d share some of my favorites works now, while the shows are still going on, to encourage any procrastinators to get over to the Mart!

This was the first piece that caught my eye in Art Chicago, from Thomas Masters gallery. It is by Michael O'Briant and uses paint and glue to create this forest of drips... intriguing and aesthetically pleasing to me.

Here is another work by O'Briant ~ I loved the sea, and the encaustic quality the glue and paint took on. As a side note, the encaustic technique was a favorite of mine this year ~ using melted wax as a pigment medium. Think of when you melted crayons as a child ~ it's a similar waxy and somewhat blurring effect.

Andy Warhol flowers. I just love that they are still so current and well, cool.

This is by artist John Santoro, a friendly family man who we met on our way into the shows. I really enjoyed connecting artist with paintings. He is an artist who enjoys the same technique as Van Gogh, impasto, which uses large quantities of paint to thickly texture the canvas.

He became my favorite artist of the show - Donald Sultan. His trademark vibrant orange flowers turned black in this piece. I'd hang this in my home in an instant.

The trademark vibrant orange Sultan flowers.

Another Donald Sultan, completely different technique ~ but just as eye-catching to me.

This piece fascinated me for several minutes. Artist Oana Hassan created this sea of blurred people which became more and more interesting the more I looked. I imagined the scene in Chicago's Union Station, and it came to life even more.

And how neat is this? This artist's name is Lee Godi. She used to be homeless, and stand out by the Art Institute stairs and do people's portraits for small change. Somewhere along the way, she become a recognized artist and now shows in galleries. I just find the story so inspiring.

So here's to celebrating the arts, Chicago and beyond ~