Foodie Public Relations

Foodie's Logo and Brand Identity

2010-06-05T08:39:00.005-05:00

We've unveiled Foodie Public Relations' new logo and brand identity. Drum roll please ...

Happy Eating! Mr. Foodie

Season Up Father’s Day with Roasting and Grilling Salts

2010-06-02T16:20:00.002-05:00

What are you doing for Father’s Day? What is a better way to get Father’s Day in gear than by grilling out? Ahhhh steaks, chicken breasts, burgers, pork chops, hot dogs and, of course, fresh vegetables from the farmer’s market.

The Barbecue Industry Association reports when it comes to demonstrating their barbecue prowess, men still dominate the actual cooking. Men are much more apt (61%) than women (39%) to do the barbecuing. So what to buy master of grill at your house for this year’s barbecue season? The Scrumptious Pantry has the answer.

Whereas traditionally sauces have the lead when it comes to seasoning, people often forget to include flavorful rubs prior to barbecuing. Rubs can be sweet, savory, spicy, hot, and of course, perfectly suited to your tastes. Finding the rub that is right for you can seem like daunting task, but it is well worth the time. The Scrumptious Pantry offers two Roasting and Grilling Salts – a course salt for roasting meats and all-purpose seasoning salt. These are only seasoning agents you’ll need for your barbecue parties.

What a perfect gift for Father’s Day gift, too!

These salts are unlike any others you’ll find on any store shelf. They are the most aromatic. They are the most flavorful. They will subtly enhance what ever you decide to barbecue and turn your meal from ordinary into extraordinary.

Both salts are produced by proud farmers Roberta and Giulio who live close to Vinci, in Tuscany, and dedicate their energy to there 14 hectares farm. They painstakingly mince fresh, handpicked herbs to ensure the pores of the herbs are not closed during the chopping process so the herbs’ aromatic oils spill out as compared to mechanical chopping where the pressure of the blades is much greater and the herbs’ pores are compressed. Plus, other herbed salts tend to use dried herbs, which results in a less aromatic salt and flavorless cooked product.

Roberta and Giulio follow organic agricultural practices in making their Roasting and Grilling Salts. They not only hand pick and hand mince the herbs, but they also carefully hand mix the fresh herbs with Italian sea salt, letting the herbs slowly dry in the salt to conserve the aromas at their very best and to find that perfect balance of ingredients and seal in the aromas.

The coarse salt includes Italian sea salt, rosemary, sage, bay leaf, juniper berries, garlic, lemon peel, pink peppercorns, tarragon and thyme.

The fine seasoning salt includes Italian sea salt, sage, rosemary, bay leaf, garlic and lemon peel.

Visit www.scrumptiouspantry.com to find a store near you that sells the Roasting and Grilling Salts (as well as others food items) or to order online visit www.piazzaitalianmarket.com.

About The Scrumptious Pantry

The Scrumptious Pantry is “Real Food from Real People.” All of our food items are made in small batches that come from family farms that embrace the traditional philosophies of farming and the importance of growing crops as safely as possible through natural means. In the kitchen traditional artisan techniques are followed to create culinary treasures that do not include any additives, fillers or preservatives—only estate-grown ingredients, passion and the belief that food is nourishment for the body and soul. Each product proudly displays the farmer whose name it carries to show they stand behind what they grow and make. From our farms to your table we pledge to provide a difference you can taste. Visit www.scrumptiouspantry.com to learn more.

Happy Eating! Mr. Foodie

Easter Lamb, Spring Asparagus and Olive Oil

2010-03-25T06:39:00.006-05:00

Give Your Easter Dinner a Traditional Mediterranean Flair with a
Spring Lamb Bathed in Extra Virgin Olive Oil

The traditional Easter dinner in the United States typically revolves around ham while Europeans prefer to serve lamb. Not only is the lamb a symbol of innocence and has special connotation at the Easter dinner table it is the right choice for the season. Spring being a moment in which everyone celebrates the new cycle of nature lamb became the classic Easter meal to celebrate the beginning of spring and the new life. Before intensive animal farming, lambs were born in autumn and ready to market in the spring.

Wow your family by treating them to an easy-to-prepare and tasty Easter meal: lamb seasoned with garlic and Roberta’s Roasting & Grilling Salt from The Scrumptious Pantry and finished with high-quality extra virgin olive oil, like Cosimo’s Premium Blend from The Scrumptious Pantry. Make sure your lamb is a happy one, too, raised on a small pasture farm instead of a large feedlot.

The natural vegetable for your Easter meal is the first vegetable of spring: asparagus. And the only thing better than cooked asparagus is asparagus drizzled with healthy olive oil and sprinkled with just a hint of salt. Asparagus is low in calories, contains no cholesterol and is healthy as it is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. Try to purchase asparagus that is locally grown for best taste and freshness.

Extra virgin olive oil has been used for thousands of years in cooking and is one of the cornerstones of the healthy Mediterranean diet. It is a concentrated source of monounsaturated fats and vitamin E, while extra virgin olive oil also contains polyphenolic phytonutrients that have antioxidant activity. Extra virgin olive oil is very versatile and, with its unique flavor and aroma, has become a must-have in the American kitchen.

The Scrumptious Pantry offers two extra virgin olive oils to use in preparing your Easter feast. Its Premium Blend is elegant, sweeter at first, but quickly developing a peppery sensation that works perfectly with meats, veggies, salads and cheese. Its Extra Virgin Olive Oil is spicy, pungent oil that works perfectly to top off soups and stews, pasta dishes, risotto and veggies.

About The Scrumptious Pantry
The Scrumptious Pantry is “Real Food from Real People.” All of our food items are made in small batches that come from family farms that embrace the traditional philosophies of farming and the importance of growing crops as safely as possible through natural means. In the kitchen traditional artisan techniques are followed to create culinary treasures that do not include any additives, fillers or preservatives – only estate-grown ingredients, passion and the belief that food is nourishment for the body and soul. Each product proudly displays the farmer whose name it carries to show they stand behind what they grow and make. From our farms to your table we pledge to provide a difference you can taste. Visit www.scrumptiouspantry.com to find a store near you or order online at www.piazzaitalianmarket.com/store.

Easter Lamb with Spring Asparagus

Leg of Lamb
Ingredients
1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 tablespoon Cosimo’s Extra Virgin Olive Oil (from The Scrumptious Pantry)
2 tablespoon Roberta’s Roasting & Grilling Salt (from The Scrumptious Pantry)
1/2 teaspoon ground black pepper

Method (1) Preheat oven to 325°F. (2) Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. (3) Gently massage 2 tablespoons of olive oil onto meat. (4) Rub salt over the leg of lamb. (5) Place the lamb, fatty side up, on a rack in a shallow roasting pan. (6) Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155°F for medium. (7) Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

To carve the leg of lamb, for stability, (1) place the roast on its side on the cutting board with the shank bone facing away from you. Cut two or three lengthwise slices from the section of the meat facing you. This will allow the meat to sit flat on the cutting board. (2) Turn the roast up so that it sits on the cut area. Hold the roast steady with a long-handled meat fork inserted into the meat opposite the shank bone. Holding the knife perpendicular to the cutting board and starting by the shank bone, cut across the grain into uniform, thin slices. Cut the slices between 1/4- to 1/2-inches thick. (3) When you reach the bone, release the slices by cutting under them along the leg bone. Place slices on a warmed serving platter. (4) Drizzle the lamb with Cosimo’s Extra Virgin Olive Oil. Serve immediately.

Asparagus
Ingredients
1½ pounds fresh green asparagus
1 teaspoon kosher salt
1 tablespoon Cosimo’s Extra Virgin Olive Oil (from The Scrumptious Pantry)

Method (1) Fill a large stock pot with cold water, bring to a rolling boil and add one teaspoon of kosher salt. (2) Wash asparagus to remove any dirt and trim ends. (3) Add asparagus to boiling water and cook for 8 to 10 minutes, or until tender. (4) Drain and place on warm serving platter, drizzle with olive oil and sprinkle with kosher salt. Serve immediately.

Serving suggestion: Serve the meal with artisan baked baguette.

Happy Eating! Mr. Foodie

Tasty stories at heart of Scrumptious Pantry: CHICAGO SUN-TIMES: Food

2010-03-03T06:49:00.001-06:00

The Wednesday, March 3, Chicago Sun-Times: Food published an article about The Scrumptious Pantry (print and web). Click on the below link to read more.

Tasty stories at heart of Scrumptious Pantry :: CHICAGO SUN-TIMES :: Food

Happy Eating! Mr. Foodie

Roasting and Grilling Salt

2010-02-23T10:12:00.003-06:00

Salt – The Spice of Life!

Roasting and Grilling Fine Sea Salt is an all-purpose seasoning spice

For every meal there’s one thing people generally reach for before they even take a bite – the salt shaker. Salt is one of the oldest spices used and is a key component to humans, animals and plants. Its flavor is unique and versatile. Salt has been a staple throughout time.

The Scrumptious Pantry offers an herbed Roasting and Grilling Salt that can be used as an all-purpose seasoning salt in salads, sauces, soups, and main dishes! It’s perfect for outdoor barbecuing, too!

The salt’s fresh aromatic herbs (sage, rosemary, bay leave, garlic) and lemon peel mixed with fine Italian sea salt will enhance all types of food no matter the cooking method. It is produced by proud farmers Roberta and Giulio who live close to Vinci, in Tuscany. They follow organic agricultural practices and handpick the garlic, lemons, sage, rosemary and bay leaves. They carefully mix the fresh herbs with Italian sea salt, letting the herbs slowly dry in the salt to conserve the aromas at their very best and to find that perfect balance of ingredients.

Please find two easy recipes below. Keep cooking and enjoying your meals with family and friends!

Visit www.scrumptiouspantry.com to find a store near you that sells the Roasting and Grilling Salt (as well as others food items) or to order online visit www.piazzaitalianmarket.com/store.

About The Scrumptious Pantry

The Scrumptious Pantry is “Real Food from Real People.” All of our food items are made in small batches that come from family farms that embrace the traditional philosophies of farming and the importance of growing crops as safely as possible through natural means. In the kitchen traditional artisan techniques are followed to create culinary treasures that do not include any additives, fillers or preservatives—only estate-grown ingredients, passion and the belief that food is nourishment for the body and soul. Each product proudly displays the farmer whose name it carries to show they stand behind what they grow and make. From our farms to your table we pledge to provide a difference you can taste. Visit www.scrumptiouspantry.com to learn more.

GRILLING AND ROASTING SALT RECIPES

Fish on the Grill

Ingredients
1 3-pound whole sea bass, cleaned and without scales
Fresh parsley, as need
1 lemon, sliced
3 tablespoons Roberta’s Roasting and Grilling Salt
6 tablespoons Cosimo’s Extra Virgin Olive Oil

Method (1) Preheat grill to 350°F. (2) Place the whole, cleaned fish on a piece of aluminum foil big enough to wrap it in foil completely. (3) Stuff fish with parsley and lemon slices. (4) Rub the fish generously with Roasting and Grilling Salt and drizzle the Extra Virgin Olive Oil over the fish. (5) Close aluminum wrap well, place package in center of grill and cook for approximately 20 minutes.

Note: Use caution when opening aluminum package because there will be hot steam escaping.

Summer Frittata

Ingredients
2 tablespoons Cosimo’s Extra Virgin Olive Oil
2 medium potatoes, sliced
6 eggs
3/4 cup grated parmesan cheese
1 teaspoon Roberta’s Roasting and Grilling Salt
Black pepper, as needed
12 cherry tomatoes

Method (1) In a non-stick frying pan, sauté sliced potatoes in two tablespoons of Extra Virgin Olive Oil and let cool slightly. (2) In a separate bowl beat eggs, mixing them with cheese, Roasting and Grilling Salt and black pepper. (3) Halve the cherry tomatoes and add them and the potatoes into egg mixture. (4) Combine well before pouring mixture frying pan and cook over medium heat, turning once, until potatoes are fork tender. Enjoy hot or cold.

Visit www.scrumptiouspantry.com to find a store near you that sells these and other special ingredients or to order online visit www.piazzaitalianmarket.com/store

Happy Eating! Mr. Foodie

Foodie Public Relations Web Site

2010-01-29T06:36:00.004-06:00

Foodie Public Relations has launched its first web site.

Visit the site at www.foodiepublicrelations.com to read more.

Happy Eating! Mr. Foodie

The Love Apple Menu for Valentine's Day

2010-01-24T15:21:00.003-06:00

Celebrate Valentine’s Day with a scrumptious menu cooking with tomato-based items

When the tomato arrived into Europe it was slow to catch on, the red color became associated with poison. However the French and Italians dismissed this myth and the tomato became known as poma amoris or pomme d’amour. It subsequently became known as a symbol for the aphrodisiac qualities of food and was labeled as the Love Apple.

Every cook knows the way to the heart is through the mouth, so The Scrumptious Pantry created an easy-to-make, tempting and light three-course Valentine’s Day dinner that includes several tomato-based foods.

Start with antipasti with a sun-dried tomato spread and a green tomato jam. Next, enjoy the primo with a heart-warming tomato sauce served over farfalle made from durum wheat. Finish the delectable meal with dolce served with tomato jam with grappa.

The Love Apple is the secret ingredient to the heart, so there’s no need for cupid’s arrow! Adding The Scrumptious Pantry’s sweet and savory tomato ingredients of love to your romantic Valentine’s Day dinner is guaranteed to woo the apple of your eye.

Visit www.scrumptiouspantry.com to find a store near you that sells these special tomato ingredients (as well as others food items) or to order online visit www.piazzaitalianmarket.com/store.

About The Scrumptious Pantry
The Scrumptious Pantry is “Real Food from Real People.” All of our food items are made in small batches that come from family farms that embrace the traditional philosophies of farming and the importance of growing crops as safely as possible through natural means. In the kitchen traditional artisan techniques are followed to create culinary treasures that do not include any additives, fillers or preservatives—only estate-grown ingredients, passion and the belief that food is nourishment for the body and soul. Each product proudly displays the farmer whose name it carries to show they stand behind what they grow and make. From our farms to your table we pledge to provide a difference you can taste. Visit www.scrumptiouspantry.com to learn more.

The “Love Apple” Menu

Antipasti: Heart-shaped crostini with Roberta’s Sun-dried Tomato Spread (or Roberta’s Eggplant Spread) served with cheese nibbles with Barbara’s Green Tomato Jam as a condiment

Ingredients

2/3 cup cream cheese
1/3 cup Roberta’s Sun-dried Tomato Spread (or 1/3 cup Roberta’s Eggplant Spread)
Cosimo’s Extra Virgin Olive Oil “Premium Blend”, as needed
1 loaf of bread, cut into heart shapes (use a cookie cutter to make heart shapes)

Method: 1) Mix cream cheese and sun-dried tomato spread (or eggplant spread). 2) Spread mixture on breads hearts. 3) Drizzle with olive oil.

Cheese nibbles: Serve aged sheep cheeses, Parmeggiano-Reggiano, Grana Padana or fresh mozzarella. Break chunks of cheese out of the Parmeggiano or Grana using the tip of a knife. Cut aged sheep cheeses first in slices and each slice in to three triangle shaped bites. Cut mozzarella in slices and cut each slice in four bite-size pieces. The mozzarella also can be briefly grilled on a slice of bread in the oven, with a layer of green tomato jam between bread and cheese! Serve condiments on the side in small dessert bowls or shot glasses with small spoons. You also can use honey or Cosimo’s Extra Virgin Olive Oil as cheese condiments.

Primo: Carlo’s Durum Wheat Pasta with heart-warming tomato sauce

Ingredients
1/2 bag (9 ounces) of Carlo’s Durum Wheat Pasta—Farfalle
1 garlic clove, slightly crushed
3 tablespoons Cosimo’s Extra Virgin Olive Oil “Blend”
1 chili pepper, small
1 ½ lb. canned and diced tomatoes
1 Tablespoon Roberta’s Sun-dried Tomato Spread
2 teaspoons Guido’s Balsamic Dressing Sauce

Method: Note: Tomato-based sauces are more flavorful after simmering at least one hour. They can also be made a day ahead to enhance its flavor and save time on Valentine’s Day. 1) To make the sauce, in a frying pan, heat crushed garlic glove in olive oil until the garlic is slightly browned. 2) Take garlic out of oil, add one small hot chilli pepper and tomatoes. 3) Add the sun-dried tomato spread. Sauce should simmer on medium heat for at least one hour. (Note: If a meat sauce is preferred, add 8 ounces each of ground beef, 3 ounces of finely chopped prosciutto and 3 ounces of finely chopped bacon. Brown meats in olive oil before adding the tomato and chili pepper) 4) Bring salted water to boil for the pasta. Do not add oil to the water. 5) Add pasta to the boiling water. When the pasta is almost al dente (after 9 to 10 minutes), drain and put the pasta in the pan with the sauce. (Note: Do not rinse the pasta because you will wash away the starch needed to have the sauce stick to the noodle.) 6) Add balsamic dressing sauce and let stand for two minutes. Serve on warmed plates/bowls.

Dolce: Ricotta with Barbara’s Tomato Jam with GrappaIngredients

½ pound (8 ounces) fresh ricotta
1 shot glass of grappa, dark rum (aged for a minimum of 7 years) or pure vanilla extract
2 tablespoons of sugar
Barbara’s Tomato Jam with Grappa, as needed (or another jam of your choosing)
Nutmeg, freshly ground, as needed.

Method: 1) Mix ricotta, sugar and grappa/rum/vanilla until well combined. 2) Spoon mixture into small glass bowls (or tall shot glasses). 3) Top with a thin layer of tomato jam with grappa. 4) Garnish with freshly ground nutmeg.

Visit www.scrumptiouspantry.com to find a store near you that sells these and other special ingredients or to order online visit www.piazzaitalianmarket.com/store

Happy Eating! Mr. Foodie

Capriotti's Sandwich Shop

2009-12-08T06:22:00.007-06:00

A college friend and fellow TKE, Steve Chanos, Master Developer/Owner at Chanos Bros, LLC, just opened Wisconsin's first Capriotti's Sandwich Shop in Milwaukee in the Chase Tower (111 East Wisconsin Avenue, Suite 130).

I attended the family and friend's opening this past Saturday and was amazed at the quality of food being served -- as well as the friendly service.

I tried the "The Bobbie®", which as been nationally acclaimed as a best-seller, made with homemade Turkey, cranberry Sauce, stuffing, and mayo; and I tried the "Capastrami" with hot Pastrami, Swiss cheese, Russian Dressing, and cole slaw! Outstanding!

Capriotti's also offers a number of hot items, signature sandwiches, vegetarian subs, meaty subs and other types of sandwiches.

I definitely recommend visiting a shop if one is in your area. Visit their web site at www.capriottis.com for locations, menu and other information.

Happy Eating! Mr. Foodie

Chicago Tribune Good Eating Review Rerun

2009-11-22T08:09:00.002-06:00

Today's Chicago Tribune's Sunday Good Eating section reran Foodie Public Relations client's favorable product review: The Scrumptious Pantry's Cantuccione (Tuscan Fig Cookie). They're so good! Order one from Piazza Italian Market @ http://www.piazzaitalianmarket.com or at a quality food store. Vist http://scrumptiouspantry.com to find a store near you.

Happy Eating! Mr. Foodie

Chicago Tribune Good Eating Review

2009-11-18T16:32:00.002-06:00

Today's Chicago Tribune's Good Eating section (p. 8, city edition) published a review of one of my clients food items: The Scrumptious Pantry's CANTUCCIONE FIG & SPELT COOKIE. The company's phone has not stopped ring with new orders! http://scrumptiouspantry.com.

Foodie PR was able to get The Scrumptious Pantry reviewed positively in the Chicago Tribune's Good Eating section within 28 days of introducing the company to the editors. See what working with a good PR company can get you!

Happy Eating! Mr. Foodie

Fancy Food & Culinary Products

2009-11-04T11:31:00.004-06:00

One of Foodie Public Relations clients, The Scrumptious Pantry, is featured as Fancy Food & Culinary Products' pick of the week. Read more @ http://fancyfoodmagazine.blogspot.com!

Happy Eating! Mr. Foodie

Media Blitz

2009-10-30T08:14:00.012-05:00

The Scrumptious Pantry is being introduced to the Chicago media this week -- Chicago Sun-Times, Inside Publications and Fancy Food magazine.

So far all food editors are impressed with the company's product and its commitment to only source from small artisan producers, whenever possible right at the source of the primary ingredient – the family farmer. The artisans of The Scrumptious Pantry are dedicated to natural foodmaking. In most cases, the products are organically grown and prepared. Each artisan does not believe in artificial flavors, conserving agents or other artificial ingredients interfering with their work. All products are 100% natural.

If you want to learn more about The Scrumptious Pantry or its founder, Lee Greene, e-mail me at robbenes@comcast.net.

Happy Eating! Mr. Foodie

The Scrumptious Pantry - Press Release

2009-10-21T12:51:00.008-05:00

Real Food From Real People
The Scrumptious Pantry offers handcrafted food from the heartlands of Italy

THE SCRUMPTIOUS PANTRY is dedicated to improving the quality of food put on consumers’ plates! It represents 21 very special food items from Tuscany, Piemonte and Emilia-Romagna, Italy that are sourced from family farms and artisan producers that cannot be found in the United States.

Items include Durum Wheat Pasta, Risotto Rice, Cornmeal, Tomato Jam with Grappa, Green Tomato Jam, Tuscan Red Onion Chutney, Sun-Dried Tomato Spread, Eggplant Spread, All-Purpose Herbed Salt (Roasting & Grilling Salt), Balsamic Dressing Sauce, Extra Virgin Olive Oil, Cantucci Tuscan Almond Cookies, Brutti Ma Buoni Italian Hazelnut Cookies and more.

All 21 items are carefully made in small-batches without the use of artificial flavors, conserving agents or other artificial ingredients. They are lovingly produced by farmers in the field and artisans in the kitchen, respecting local traditions and tastes, harvesting only the best crops and using the finest ingredients to create food that touches your soul. So what is made is real food from real people!

It’s Roberta and Guilio who tend to their eggplants and tomatoes and captures Tuscany’s sunny fields in their vegetable spreads and herbs. It’s Carlo who grows durum wheat that goes into his conchiglie, farfalle and rigatoni pastas. It’s Barbara and Fabio who transforms their tomato and onion crops into tantalizing spreads, chutneys and jellies.

Founded by Lee Greene in 2008, THE SCRUMPTIOUS PANTRY is an umbrella brand that guides consumers in identifying artisan food products. Each product is uniquely packaged proudly picturing the actual producer on the label.

“Consumers have been embracing the concept of ‘From Farm To Table’. They want to know where their food is grown and what is in it,” Greene says. “THE SCRUMPTIOUS PANTRY raises this concept to the next level of packaged goods because so far it has been limited to fresh produce – farmers’ markets and Community Supported Agriculture (CSA). Plus, having been a farmer myself, I know that it’s so much more fulfilling for the producer if the fruit of their labor is appreciated as being real food.”

THE SCRUMPITOUS PANTRY and the artisans it works with invites you to join them in their commitment to the return of good taste and safe food, believing that success comes from a willingness to provide the best-tasting and freshest products that can be grown and found.

About The Scrumptious Pantry
THE SCRUMPTIOUS PANTRY, founded by Lee Greene in 2008, represents a line of 21 food items from the heartlands of Italy. Focused on direct collaboration with independent specialty food stores and delicatessens, THE SCRUMPTIOUS PANTRY is available throughout the United States. For a complete listing of where to buy items, visit www.scrumptiouspantry.com. THE SCRUMPTIOUS PANTRY is the artisan specialty food line of Rye, N.Y.-based Faithful to Foods, Inc. Greene also is the General Manager of Tenuta di Poggio, a boutique vineyard located in Tuscany.

The Scrumptious Pantry

2009-10-01T18:22:00.012-05:00

Foodie Public Relations is the agent of record for The Scrumptious Pantry's (TSP) media relations. The Scrumptious Pantry presents foods from the culinary heartlands of Italy.

Direct all media inquiries to Foodie Public Relations at 630.913.6289 or robbenes@comcast.net.

Visit www.scrumptiouspantry.com to learn more about The Scrumptious Pantry.

Happy Eating! Mr. Foodie

Lemonade and Chocolate Cookies

2009-09-19T21:13:00.004-05:00

Who could resist homemade lemonade from freshly squeezed lemons and freshly baked chocolate chip cookies from these two cute girls?

Happy Eating! Mr. Foodie

Offal is so Good!

2009-09-14T10:52:00.005-05:00

I went to a pig roast on Saturday hosted by The Pathetic Suburban Males' Grilling Club. The pig was great, which was stuffed with two roasting chickens. Here's a few pictures of the pig and me enjoying freshly cooked pig brains.

The brains tasted and had a mouthfeel of sea urchin. Don't knock it until you try it ... I highly recommend it.

Homemade poppers also were offered made from homegrown peppers and stuffed with cream cheese and bacon; as well as homemade corn bread with Mexican four-cheese and roasted jalapeno.

Happy Eating! Mr. Foodie

Charlie Trotter's 22nd Anniversary Celebration

2009-09-08T14:06:00.011-05:00

I attended Charlie Trotter's 22nd anniversary celebration - somewhat as a VIP guest. I was a backstage pass to kitchen before, during and after the dinner, and I have tell you this is not the first time Charlie has allowed me this opportunity.

For this dinner, Chef Juan Mari Arzak of Restaurante Arzak of San Sabastian (Spain), Chef Michael Carlson of Schwa (Chicago), Chef Daniel Humm of Eleven Madison Park (New York), Chef Paul Liebrandt of Corton (New York), Farmer/Chef Lee Jones of The Chef's Garden (Ohio) joined Charlie in preparing a nine course dinner. Furthermore, there were four master sommeliers in the restaurant that evening: Larry Stone, Serafin Alvarado, Robert Houde, Conrad Reddick.

All of the proceeds from the evening (there were about 110 guest who paid $450/plate) went toward Charlie Trotter's Educational Foundation.

Here are a few of the the goings-on in Charlie Trotter's kitchen. It was a great evening.

Happy Eating! Mr. Foodie

Boeuf Bourguignon

2009-08-29T09:54:00.019-05:00

Here's a photo recap of my attempt at making boeuf bourguignon, following Julia Child's recipe from Mastering the Art of French Cooking. I have to admit the final dish came out pretty darn good. The intensive flavor that developed was incredible. This is one dish that anyone can make ... guaranteed! Now, since those of you who read this blog are foodies, I'm hopefully confident that you know what each picture depicts. If not, get Child's book to find out or e-mail me at robbenes@comcast.net. Happy Eating! Mr. Foodie!

Foodie Public Relations Gets Recognized

2009-08-13T06:40:00.004-05:00

Foodie Public Relations worked with the Glen Ellyn library this past summer by having local restaurants and chefs put on food demonstations for tweens and their parents.

To help promote the program, Foodie PR not only had the food programs mentioned in the library’s print and electronic newsletter, but free publicity was secured in the Village of Glen Ellyn’s newsletter (circulation: 26,999), Glen Ellyn News (circulation: 15,500) and Wheaton Sun (circulation: 20,502). Coverage of the food program (featuring Honey’s pastry chef) also appeared in the Glen Ellyn News.

One restaurant that joined the program was Honey. Here's what Elizabeth Janus, Owner of Honey, had to say about Foodie's work:

"Thank you so much for your effort in coordinating the library demos. It’s great to have opportunities for publicity that are unique, not expensive and well thought out. You're great with communication and organization. We at Honey recommend your services to any restaurant looking for opportunities to grow, with ideas that are outside the box of traditional marketing."

To learn more about how Foodie Public Relations can help with your marketing needs, call 630-913-6289 or e-mail robbenes@comcast.net.

Happy Eating! Mr. Foodie

Foodie PR Gets Another Endorsement

2009-08-02T20:17:00.009-05:00

Foodie Public Relations worked with chocolate confectioner Nahualli Trading Co. (www.nahuallitrading.com), which makes Chocolate Seeds: whole shelled cocoa beans covered in dark chocolate.

Foodie partnered with Nahualli's founder and owner, Paul Mosca, to develop an integrated communications program that included a media kit. The kit, which was sent to 10 food editors and writers throughout the country, included product samples, photography on a flash drive and complimentary tea bags to pair with the Chocolate Seeds.

The campaign resulted in placement in four national publications: Fancy Food & Culinary Products, National Culinary Review, Candy Industry, Tea and Coffee. Placement included positive product reviews and a company profile. In addition to being in the print version of each magazine, Nahualli Trading Co. appeared electronically on each magazine’s web site.

More than $15,000 in free publicity was secured when the all print and electronic placements are totaled.

Here's what Mosca had to say about Foodie PR's work:
"Rob's [Foodie Public Relation's president] perspective, intuition, and creative insight produced several magazine product placements for Chocolate Seeds. In addition, having a sounding board with intimate knowledge of the food industry allowed me to reshape our website and mission statement for The Nahualli Trading Co. Good bloke all around. And he knows his food.”

Happy Eating! Mr. Foodie

Beach Front BBQing

2009-07-30T15:16:00.009-05:00

I'm on a family holiday in Northern Door County (WI) with my wife, Cathy, and my two daugthers, Ava and Ellen. One of our favorite beaches is North Bay Beach at Rowley's Bay. When we spend the day at this beach we often grill out ... using the beach supplied barbecue grills. Have you used this type of grill? They are challenging, depending on the direction of the wind and the unexpected gusts that blow off the water. We had garlic and onion burgers for dinner.
Oh, yeah, here's a picture of a wayward Door County Seagull that would not leave us alone. He (or she) wanted to constantly sneak up to our table to grab a dropped morsel. The bird was very persistent to say the very least.

Happy Eating (and barbecuing at on your favorite open fire grill)! Mr. Foodie

Super Easy Grilled Sockeye Salmon

2009-07-21T08:26:00.008-05:00

The local market had fresh, wild-caught Sockeye salmon. The color was deep red and I couldn't pass it up. Here's a super easy way to prepare it on the grill. Preheat your grill to 400F. Rip out a good size piece of aluminum foil, drizzle a little olive oil on it, lay the salmon on the oil, season the fish with salt and pepper, wrap up the foil (be sure it's tightly sealed), place the package in the center of the grill and cook for 10 minutes ... 10 minutes! Remove the package, let it sit for a few minutes and then enjoy (be careful when you unwrap the foil because there could be steam, which is a nasty burn).

The salmon will be perfectly cooked ... kind of like being poached. The skin will remain stuck to the foil, so there's no need to skin the fish first.

Serve with grilled asparagus and a nice white wine of your choice.

Happy Eating! Mr. Foodie

BBQ Ribs: Boiling or No Boiling?

2009-07-18T07:59:00.006-05:00

I contribute to another food blog called The Pathetic Suburban Males’ Grill Club (www.psmgc.com). Here’s a recent post I had discussing a recent rib dinner I made.

****
Here's a no-brainer on how to make fall-off-the-bone barbecue pork ribs cooking the ribs in a crock pot first and then finishing them on your grill.. Use 5-6 pounds of pork loin back ribs or spareribs ... if you're not a fan of the fatty taste of pork then use beef ribs. Be sure to remove the silver skin from the backside of the ribs before cooking. If you leave it on it'll toughen up the ribs and you won't enjoy them. Take a sharp deboning knife and start working the silver skin off one end, use a paper towel or dry dish rag and grab hold of the silver skin and just pull it off ... it should peel off very easily.

Next, cut the ribs into portions of four bones each. Boil the ribs for 20 minutes in a mixture of apple juice and water (enough liquid so the ribs are covered). I added six cloves to the pot. Boiling the ribs first cooks off some of the excess fat. While the ribs are boiling prepare the barbecue braising sauce. In a bowl pour in the following ingredients: 1/2 cup of ketchup, 1 cup of your favorite barbecue sauce (mine is Sweet Baby's Ray), 1/2 cup of packed brown sugar, 1/2 cup of apple cider vinegar, 3 tablespoons of yellow mustard, 1cup sweet onion (chopped), 14 oz. can of chopped tomatoes and its juice, and 2 cloves of fresh garlic (chopped).

Next, set up your crock pot. Pour just enough sauce in the bottom of the crock pot to cover the bottom. Start layering the ribs in the pot. Pour the rest of the sauce over the ribs. Make sure the ribs are covered completely. Just add water (or apple juice) if you need to add more liquid so the ribs are covered. Cook the ribs for about 4 or 5 hours ... until they are fork tender. When done, remove the rib portions carefully because you don't want them to fall apart ... they will be really tender. Let them cool completely ... put them in the frig when ready to grill.

While the ribs are cooling, strain the braising sauce from the crock pot, put the sauce in a sauce pan and reduce until the sauce turns into a thick barbecue sauce.

When you're ready to eat, fire up your grill, place the rib portions on the grill, mop on sauce and let the ribs get warmed through. Turn the ribs over and mop sauce. The sauce will caramelize and the ribs will get crusty and develop a deep red color.

Serve the ribs with a side of sauce, slaw, and sweet tea. Must be a southerner at heart.

The question the blog master posted along with my entry was if boiling ribs was a good thing or not. What do you think?

Happy Eating! Mr. Foodie

Foodie Public Relations Endorsement

2009-07-09T15:19:00.005-05:00

It's OK to toot your own horn when a client gives you a pat on the back. I received the below note from the Glen Ellyn library regarding the work I did in helping them organize its summer good program.

Happy Eating! Mr. Foodie

*****
Hi Rob ... I would very much like to thank you for all the work you've done to make the Parent/Teen Cooking Demos here at the library possible this summer. Your connections with the local restaurants were essential in making such a program work. So far, the feedback has been positive and the photos of each event depict nothing but smiles. It is such a wonderful thing to see different sectors of the community working together for the benefit of residents.

Madeline Shea

Young Adult Librarian
Glen Ellyn Public Library
400 Duane Street
Glen Ellyn, IL 60137
(630) 469-0879
www.gepl.org

David Waltuck at Charlie Trotter's

2009-07-04T14:44:00.010-05:00

Quiet a while ago, April to be exact, I was invited to a luncheon at Charlie Trotter's to celebrate David Waltuck's latest book, "Chanterelle: The Story and Recipes of a Restaurant Classic." The lunch was carefully planned with seven recipes from the book.

~Chilled White Asparagus Soup with Smoked Salmon
~Crab Ravioli with Almond Oil & Avocado (shown here)
~Cod with Pigs Feet, Manila Clams & Fresh Herbs
~Sweetbreads with Sherry Vinegar & Wild Mushrooms
~Braised Pork Belly with Apple Cider & Root Vegetables
~Ken Hom's Fruit Compote
~Fig & Goat Cheese Tart with Huckleberry Ice Cream

Waltuck's master sommelier Roger Dagorn also was at the lunch to talk about Chanterelle's wine program.

The combination of Waltuck's food and Trotter's service provided a perfect combination for a wonderful afternoon ... as is the usual outcome when dining at Trotter's.

Happy Eating! Mr. Foodie

Cooking Demos at Glen Ellyn (IL) Library

2009-07-03T15:03:00.008-05:00

Anna Davidson, pastry chef at Honey in Glen Ellyn, IL, demonstrated making and decorating designer cupcakes this past week at the Glen Ellyn library to more than 30 tweens and their parents. It was huge success.

The library is hosting local chefs/restarurants who are doing various cooking demos. It's free to the public, last only one hour and is loads of fun ... free food, too!

Visit for more information about other cooking classes or call Foodie Public Relations at 630.913.6289.

Happy Eating! Mr. Foodie

New (soon-to-be) Restaurant in Chicago!

2009-04-23T13:31:00.007-05:00

For those of you who come to Chicago for its art and its restaurants, you're in for a special treat next month. Around May 16 the one and only Tony Mantuano, from the world-famous Spiaggia, will be opening Terzo Piano at the Art Institute! Can you believe it?! This is great news!

The restaurant will be located on the third floor of the Modern Wing and will be open for lunch and dinner.

I'll be sure to pass along more news about the menu and phone number once it all becomes available.

Happy Eating! Mr. Foodie

70% savings at Restaurant.com

2009-04-14T09:13:00.004-05:00

Have you visited Restaurant.com yet? They are now offering 70% discounts on their already basement-bottom restaurant gift certificates!

You can purchase $25 restaurant gift certificates for only $3! What a steal!

Happy Eating! Mr. Foodie

Easter Dinner

2009-04-09T06:17:00.004-05:00

Twelve adults and five children will be joining me at my dining room table for Easter dinner on Sunday. So today begins my mis en place (ie, preparing to cook) the Easter feast.

While I (and my wife) have cooked the entire meal for our family in the past, this year everyone has been assigned a dish (the hors d'oeuvre, sides, and desserts). I will be preparing the two main dishes (a traditional Easter ham, and instead of leg of lamb I'll be preparing a Mediterranean-style stuffed boned-out leg of leg).

Hors d'oeuvres will include the ubiquitous deviled eggs (from my brother's family) and an antipasto plate (from my Italian Aunt Edith).

I want to have a soup and salad, but that's too much work, too much time, and too many plates, so I'm trying a soup/salad combo: Caesar Salad Soup. Don't pass judgement until you try it. It's different, but it's very flavorful and still crunchy.

My mother is in charge of the two side dishes (straightforward Brussels sprouts and green beans a al paysanne). A delicious homemade potato salad is being prepared by my mother in law, too.

I haven't decided what kind of roll will be served, but it'll be a yeast-based variety.

Desserts will included a cheese service (compliments of my brother's family), the traditional lamb cake (from my mom), a chocolate mousse pie from my sister-in-law's partent, and my mother in law is going to bring a special treat.

Wines are still being decided, although my father in law is contributing as is my mom and dad.

I'll keep you posted on the menu as I moved along and will take pictures.

Happy Eating! Mr. Foodie

Restaurant.com - Bargain Dining at its Best!

2009-03-30T19:21:00.005-05:00

Do you love finding a bargain when you shop? Of course you do! What if you could find a bargain each time you wanted to go out to dinner? Now you can!

I want to introduce you to Restaurant.com, which serves as the community matchmaker, introducing great restaurants to great people. From appetizers to dessert, from wine to dinner, Restaurant.com helps restaurant owners promote the new and unique aspects of their restaurants while providing diners with great value in a fun, new and cost-effective way.

Restaurant.com is the leading online community for diners and restaurants. Through its national marketing partnerships – such as Google, eBay, and Yahoo – it's able to drive hundreds of thousands of consumers to its site every month.

All you do at Restaurant.com, type in your zip code, state or city in their search engine and up comes all the restaurants from that query. From there you can pick and choose which restaurant you want to buy online a $10 gift certificate for $3 or a $25gift certificate for $25. You pay online with a credit card or through Pay Pal, print the certificate at home, and go the restaurant for your "discounted-discounted" dinner.

Restaurant.com's tag line is "Eat. Drink. Save Money." It 100-percent spot on!

Check it and let me know what you think.

Happy Eating! Mr. Foodie

Cook and Servers Needed!

2009-03-28T15:50:00.006-05:00

If you're looking to change jobs or are looking for a job here's a great opportunity. The Cellar Door in Downers Grove (5150-A Main Street) needs an experienced, full-time cook and experienced, part-time servers. Tomorrow, Sunday, March 29, from 4-6 p.m., they will have a "job fair" to fill these positions.

Here's the job description for both positions.

Cook: A person who has significant cooking experience at a high-end food establishment. The cook needs to be professional and presentable. Minimum of 45 hours a week. In addition to cooking, this person will be responsible for food inventory, cleaning and maintaining the shop. Must be at least 21 years old.

Servers: Experience servers with flexible hours. Position is part-time. Wine knowledge is preferred. Must be 21 years old.

All you have to do is show up on Sunday with your resume and a list of reference for an interview at the restaurant.

Call 630.241.2030 for more information. Good luck!

Happy Eating! Mr. Foodie

2009-03-27T09:03:00.003-05:00

I want to keep you all informed about industry get togethers and meetings that could benefit you during these challenging economic times.

If you own a restaurant, a bar, a wine bar or anything involving the hospitality industry you should consider attenting the The Santé Restaurant Symposium, April 26-29 at the Sagamore in Bolton Landing, NY. This symposium is the most comprehensive conference designed for fine-dining and upscale-casual hospitality professionals. Industry experts from all corners of the hospitality industry share their expertise over three days of 35 seminars on food, wine, spirits, management, and business-development trends.

In addition, you'll be able to network with the best in the business at guest-chef dinners,receptions, parties, and other events, as well as explore the latest in products and equipment at a comprehensive professionals-only exhibition.

Register by April 1 to receive more than 15% off! Full admission cost $995* prior to April 1, 2009; $1,195 thereafter. *For each full pass, attendees may receive an additional pass for $595.

If you have questions, e-mail events@santemagazine.com or call 1-800-493-9585. Visit www.isantemagazne.com, too, to read who will be presenting seminars and to learn more about the symposium.

Happy Eating! Mr. Foodie

James Beard Awards

2009-03-26T06:07:00.004-05:00

If you love to cook you may want to thank James Beard. If you just asked yourself "Who is James Beard?", then you can't call yourself any type of cook. It's simply impossible to sum up Beard's life in a few sentences, but this is what I can say ... When James Beard died at 82 on January 21, 1985, he left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. He was hailed as "The Father of American Gastronomy" and his name remains synonymous with American food. Go your local book store, library or search the internet to learn more about Beard. It'll make you appreciate cooking and everything about food.

The reason I mention Beard is because The James Beard Foundation Awards are right around the corner: Monday, May 4. These awards shine a spotlight on the best and brightest talent in the food and beverage industry. Here's how the foundations explains what the awards represent.

"Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the James Beard Foundation Awards are the highest honors for food and beverage professionals working in America. The awards are presented each spring at Avery Fisher Hall at Lincoln Center. Nominees and winners are fêted at a weekend of gala events in New York City that has become the social and gastronomic highlight of the year.

Nowhere has the power and influence of women in the food industry been more recognized than at the James Beard Foundation, where more than 350 medallions have been awarded to women during the 19-year history of the Awards. There are more talented and successful women than ever before in all aspects of the food and hospitality world, from chefs to farmers, pastry chefs to bread bakers, winemakers to cheese makers, and more. At this year’s Awards, the James Beard Foundation will be celebrating these women who serve as role models for future generations and who help make our world more delicious every day. At the Media Awards Dinner and Gala Reception celebrations, women from various areas of the culinary industry and from across the country will be represented.

For more information, to join as a member, to learn more about James Beard, or to sign up to receive Beard Bites, our free electronic newsletter, visit www.jamesbeard.org.

Happy Eating! Mr. Foodie

K of C Fish Fry: All You Can Eat

2009-03-18T14:44:00.004-05:00

If you're on a budget, hungry and want to feed your family, head over to St. Petronille Parish in Glen Ellyn (IL) for the Knights of Columbus' Friday night fish fry. It's $8 per adult, children uner 12 are FREE, and $25 for a family ... all you can eat. The doors open at 5:30 p.m. and food is served at least until 7:30 p.m (entry door 2 in the Parish Life Center). There are two more fish fries scheduled ... March 20 and March 27.

Both fried and broiled Pollack is available, along with baked potatoes, french fries, mac and cheese, homemade tartar sauce, cole slaw and dessert. There's also a cash bar (beer, wine, spirits).

You can't beat the price and the food is pretty darn good.

Get there early because lines do form ... it's that good! Upwards of 400 people have eaten throughout the night.

Happy Eating! Mr. Foodie

Wine and Dinner Event in Hinsdale: March 17

2009-03-12T18:06:00.002-05:00

I always like to make known great dinner and wine events. So here’s one not to miss. Zak's Place & Hinsdale Wine Shop will host an extravagant dinner March 17. Your taste buds will travel to Napa Valley and enjoy a pairing of Hill Family Estate's wine and Zak's signature cuisine.

The Menu
1st Course
Pico de Gallo Cured Salmon
2007 Sauvignon Blanc

2nd Course
Watercrest with Blue Cheese Stuffed Pears & Pear Vinaigrette
2006 Chardonnay "Carly's Cuvee"

3rd Course
Capon Stuffed with Proscuitto, Wild Mushrooms & Spinach
2005 "The Barrel Blend" (Merlot/Cab/Syrah)

4th Course
Filet Mignon with Black Truffle and Foie Gras Sauce, Green Beans & Truffle Croquettes
2004 Origin Bordeaux blend(cab/merlot/malbec)

5th Course
Creamy Chocolate & Blue Berry Terrine
2005 Cabernet Sauvignon

Where & When: Zak's Place, 112 S. Washington Street, Hinsdale, IL - Tuesday, March 17, 7:00pm. Call 630.323.9257 to make your reservation. You can also call Hinsdale Cellars at 630.654.9862.

$95 will cover food, wine & gratuity.

Happy Eating! Mr. Foodie

Signature Wines of Southern Tasting: March 13

2009-03-10T07:19:00.003-05:00

I love to keep all of you aware of wine tasting. So, plan on going to the The Cellar Door in Downers Grove this coming Friday, March 13. The Cellar Door and John Harford of Signature Wines of Southern will be hosting a wine tasting from 5:30 p.m. to 8:30p.m. You'll be able to try five wines and at just $5 for the whole tasting This week's theme is wines from the Southern Hemisphere.

Here's what I've heard John Harford has personally selected to taste:

Chasing Venus Sauvignon Blanc
Marborough, New Zealand

Rust en Vrede Merlot
Stellenbosch, South Africa

Arboleda Cabernet Sauvignon
Chile

Enrique Foster "Ique" Malbec
Mendoza, Argentina

Taltarni Shiraz
Pyrenees (Victoria), Australia

The Cellar Door is located at 5150 Main St., Downers Grove, IL 60515. For more information, call 630.241.2030.

Happy Eating, or Tasting this time! Mr. Foodie

Taste the Origin of Chocolate

2009-03-08T15:56:00.009-05:00

I discovered a delicous chocolate treat: Chocolate Seeds. For centuries chocolate confectioners have teased fine flavors from the seeds of the cacao tree. Nahualli Trading Co. goes a step further and combines the flavor of dark chocolate with roasted seeds of the cacao tree to create Chocolate Seeds.

Nahualli Trading Co. sources Criollo cacao seeds from fair trade and organic Ecuadorian farmers. A three-step process takes places to produce a decadent and rich taste. First, whole beans are carefully shelled. Next, the shelled beans are expertly roasted to develop a full, intense flavor. Finally, the roasted beans are perfectly seasoned with dark chocolate.

Two varieties of Chocolate Seeds are available:

• Chocolate Seeds enrobed in smooth dark chocolate. The combination is a fruity body with deep chocolate notes and no bitter finish (4 oz./$7.95; 7 oz./$15.95).
• Organic Chocolate Seeds covered with smooth dark organic chocolate. This version has a sweet punch with a pineapple finish (4 oz./$9.95; 7 oz./$17.95).

Chocolate Seeds can be purchased directly from Nahualli Trading Co. or at select retailers coast to coast. Visit www.nahuallitrading.com for more information.

You’ll find in this media kit a sample of the 100% Organic Chocolate Seeds and the Regular Chocolate Seeds; a flash drive that includes this press release, high-resolution images, and nutrition facts; and tea to enhance your Chocolate Seeds experience – or sample the seeds with your favorite red wine or port.

About Nahualli Trading Co..
The Nahualli Trading Co., founded by Paul Mosca, is a chocolate company dedicated to Theobroma cacao and the people who grow it and enjoy its products. The company is headquartered in Raleigh, N.C., and operates out of a 900-square-foot certified organic facility. To speak directly with Paul, call 919.961.1984 or e-mail paul@nahuallitrading.com.

Happy Eating! Mr. Foodie

Pathetic Suburban Males' Grill Club

2009-03-06T07:17:00.000-06:00

I discovered a new foodie/cooking blog that's sizzling: Pathetic Suburban Males' Grill Club (www.psmgc.com). It's a bunch of guys who live in and around the western suburbs of Chicago who love to cook and write about their cooking success stories, as well as their trials and tribulations. It's a fun site that's worth visiting.

Happy Eating! Mr. Foodie

The Black Forest Strikes Again!

2009-03-05T07:01:00.002-06:00

Chef/Proprietor Walter Staib was awarded Entrée of the Year at Philadelphia Magazine’s 2009 Philly Cooks! Chef Competition on Monday, February 23 at Liberty Place.

He competed against more than 50 of the Philadelphia region’s top restaurants/chefs, wowing judges with his Paupiette of Brook Trout - A fillet of brook trout stuffed with crabmeat, wrapped in leek, poached in white wine, mushroom cream sauce, salmon caviar garni, turned red potatoes. The award-winning dish will be available through Philly Cooks! Week as part of the special four-course menu for two for $75.00.

The dish, featured in Staib’s popular cookbook, Black Forest Cuisine: The Classic Blending of European Flavors, pays tribute to the many classic French recipes and numerous trout dishes prepared in the region.

City Tavern is an historic restaurant that provides the interpretive experience of dining in the 18th century. The restaurant serves lunch and dinner daily from 11:30 a.m, and is located at 138 South 2nd Street, at the northwest corner of Second and Walnut Streets in historic Old City Philadelphia.

I've dined at City Tavern and you have experience the 18th century yourself if you visit Philadelphia. Here's a picture of Chef Staib and me toasting a pint during my visit. For more information, call the Tavern at 215.413.1443, or visit www.citytavern.com.

Happy Eating! Mr. Foodie

The Kitchen is Open, Again

2009-03-04T08:00:00.000-06:00

After a very long hiatus, Glen Ellyn Restaurant Reviews & News is back on line and has been rebranded as Foodie Public Relations. "Foodie" is a media relations specialist, which is based in Glen Ellyn, IL, for the hospitality industry. During these challenging economic times restaurants need help to keep their businesses growing and customers loyal. Here's an overview of Foodie's profile and how the company can help the hospitality industry.

About Foodie Public Relations
We are a full-service public relations agency specializing in media relations for the hospitality industry — restaurants, chefs, specialty food products and services, spirits and beverages, travel, and lifestyle.

Founded by Rob Benes, Foodie’s goal is to help each client grow its business through brand recognition and customer loyalty. We do this by developing successful, proactive communication plans and promotional strategies through our 5-Phase Integrated Communications Program.

• Phase 1: Initial Consultation
• Phase 2: Strategic Planning and Research
• Phase 3: Targeted Implementation
• Phase 4: Comprehensive Follow up
• Phase 5: Evaluation and Assessment

Customization
Foodie Public Relations customizes each communications program to meet each client’s unique needs through creative thinking and strategic problem solving. We partner with you, immerse ourselves in your company’s culture, and become part of your team so we can deliver results.

Media Relations Strategy
Skillful delivery of the right message to the right audience can mean the difference between winning acclaim for your restaurant/service/product and failure to meet sales goals, gain brand reputation, and earn repeat business.

Foodie Public Relations places media relations strategy at the core of every integrated communications program. Our 5-Phase Integrated Communications Program helps develop the right message and choose the right communications vehicle to deliver your message to the right audience.

Brand Marketing
Foodie Public Relations understands the power of a brand. By developing business-to-consumer brand strategies we can impact short-term behavior and choice, as well as build long-term brand preference.

By employing strategic and creative planning, we are able to deliver powerful communication programs that reach target audiences and achieve measurable results.

Strategies employed include:
• Blogging
• Brand Development
• Cross Marketing
• Entertainment Marketing
• Product Publicity and Launches
• Social Networking
• Special Events Marketing
• Retail Marketing
• Word-of-Mouth Marketing
• And more

Marketing Communications Services
Foodie Public Relations can get the word out about your restaurant/product/service and develop a brand-value position that captures the attention of media and builds customer loyalty. We work with you to establish your marketing goals and use media relations, the internet, and other marketing communications vehicles to tell your story and help your business grows.

Our services include:
• Coordinate media tours and events
• Conduct e-blasts and blogging
• Develop compelling press kits and releases
• Facilitate cross promotions
• Perform coaching and media training
• Promote retail special events
• And more

Fees & Expenses
Each client has unique communications needs. Fees and expenses are based on the scope of your specific communications program.

For more information, contact: Rob Benes (aka, Mr. Foodie), President, Foodie Public Relations 630.913.6289, robbenes@comcast.net

Charlie Trotter Day

2007-08-17T16:04:00.001-05:00

The City of Chicago proclaimed Friday, August 17, 2007, as Charlie Trotter Day - in recognition and celebration of Charlie Trotter's 20th anniversary.

Twenty years ago today, Charlie opened his restaurant at 816 W. Armitage when Lincoln Park was not the mecca neighborhood it is today. Now, Charlie Trotter's is a focal point of Lincoln Park and envy of the culinary world.

Congratulations, Charlie, and here's to 20 more!

Happy Eating! Mr. Foodie

Cab's Lollapolooza

2007-07-27T16:23:00.000-05:00

On Thursday, August 2, at 6:00 p.m., CAB'S kicks off Lollapolooza week with an evening of wine, great food and live music! This year’s special event will provide a portion of the proceeds to benefit The Gwaimen Center in Nigeria. The Gwaimen Center helps widows and orphans of HIV/AIDS victims (learn more).

A reception starts at 6:00 p.m., with a two-hour appetizer/dinner buffet that will follow starting at 7:00 p.m. The evening's live music will start early and end late. The line-up of live music will include:

• Majors Junction (alternative, progressive country)
• Danny Draher (NYC Blues & Jazz Festival “Best Artist”)
• Uncle Boogie Pants (jam band and original rock & roll)
• D'mestic Haze (rock & roll classics)
• CAB'S House Band with Smokin Dave Mejia

Reservations are required. Call (630) 942-9463.

Tickets for this private event are $35 per person (plus tax & gratuity), which includes the buffet and live music. Wine and other beverages are additional.

Happy Eating! Mr. Foodie

Chefs' Conference

2007-07-25T09:00:00.000-05:00

I just returned from Orlando, Florida, where I was on assignment for my daytime job: I was attending the American Culinary Federation's National Convention.

Over the weekend, I'll post pictures of chefs cooking food, eating food and other cool food photos.

Happy Eating! Mr. Foodie

Grilling Flank Steak III

2007-07-17T09:03:00.000-05:00

Well, here are the pictures of the marinated flank steak I grilled. It's super easy, but takes a little a little time to let the marinade do its work...about 12-24 hours. Oftentimes I find a great sounding recipe and will try it out the way it's written and then work from there in tweaking it to customize my own and families taste. For this particular recipe, I used one from the latest issues of Saveur (my number 2 cooking magazine...Cook's Illustrated is number 1). The July issue of Saveur is The Steak Issue...gotta love it for the summertime!

This first picture is the flank steak in the marinade, which is combination of several ingredients. The steak is about 2 pounds, which could serve 4-6 people.

Start by toasting the following spices...1 tablespoon of coriander seeks, 1 tablespoon of fennel seeds, 2 broken dried chiles, and 2 fresh bay leaves (I used dried). Toast them slightly in a saute pan to release some of thier aroma. Let cool and crush them up a bit to release their inner flavor. In a larger enough dish, put the crushed spices and add 1/2 cup of red wine (any kind will due...a merlot, cab or whatever you have open), 2 tablespoons of red wine vinegar, 2 tablespoons of worcestershire, 4 crushed cloves of garlic and 2 sprigs of fresh rosemary (use fresh...dried just doesn't add the right amout of flavor), and 1/2 cup of olive oil. Mix it all up. Before adding the flank steak, cut off any excess fat and the skin that look silver (that's why it's called "silver skin...if you don't trim the silver skin off the meat will toughen up), and take a fork and poke the steak on both sides a lot (this allows for the marinade to really get into the meat and help tenderize it). Cover and put in the fridge for 12-24 hours. Every once and awhile, spoon the marinade over the steak, and in fact, I found it OK to turn the meat over so both sides get a good soaking.

When you're ready to grill, take the meat out of the fridge about an hour before so it can come to room temperature (don't worry, it won't go bad). Allowing the meat to come to room temperature lets the meat's muscle and fibers loosen and will help in the cooking process. Cooking a cold piece of meat will not give you full flavor.

The grill should be a medium heat. You could use a gas grill, but I found use a charcoal grill added a different taste.

Since flank steak doesn't have a ton of fat, it'll cook pretty fast...about 7-8 minutes per side (don't forget, once you take the meat off the grill, it'll continue to cook for about 10 minutes, so let the meat rest for 10 minutes before cutting into it.) Serving flank steak at medium-rare to medium is ideal...the end pieces will be more medium, while the center cuts will be medium-rarer. Plus, letting the meat sit for 10 minutes will help the meat retain its juices...cutting into a steak that comes right off the grill will allow the juices to flow right out of it, which will leave with a dry piece of meat. Yuck!

When you do cut the meat, cut it on the bias (an angle) following the grains of the meat. If you cut across the grain, you'll tear the meat and it'll end up on your guests' plate looking like you already chewed on it. Double yuck! I'm sorry to report that my digital camera ran out of battery power during the slicing time, so I'll have to post pictures next time I make this dish.

The outcome is great! With combination of spices (the fennel gives an anise taste...hint of licorice, the coriander has mild flavors of lemon, sage and caraway, and the combination of rosemary and garlic gives a robust sense). The vinegar is one ingredient you really taste and gives a pleasantly pungent taste. The combination of everything is wonderful.

Next time, I'm going to add a bit more red wine vinegar (just one more tablespoon), increase the amount of spices by 1/2 tablespoon, and add three more cloves of garlic. I'll have see if these additions will be too potent, but that's what's cooking is all about...experimentation.

In fact, I'm experimenting by freezing one flank steak in the marinade, which I will make in two weeks. I'll take pictures of that meal, too, (including the slicing technique).

Oh, an easy side dish is boiled red potatoes with salt and butter! Asparagus is a great veggie, too.

Till then...Happy Eating! Mr. Foodie.

Grilling Flank Steak II

2007-07-16T09:16:00.000-05:00

There was glitch with the computer's server over the weekend, so I wasn't able to post the flank steak images yesterday. I promise to get to it tonight!

Happy Eating! Mr. Foodie

Grilling Flank Steak I

2007-07-13T11:05:00.000-05:00

I wanted to give you all a heads up that I'll be grilling a flank steak this weekend...after it's done marinating. Have I whet your appetite? Check back on Sunday!

If you have a favorite BBQ and/or marinade recipe, send it my way and I'll pass it along to my readers.

Happy Eating! Mr. Foodie.

Foodie Web Sites

2007-07-11T15:37:00.000-05:00

If you haven't noticed, I've listed a few of my favorite, most visited foodie web sites on the right-hand side on this homepage. All of them are great resources for taste-tempting recipes, news about the food world and other interesting places to visit.

What are some of your favorite foodie web sites to visit? Send me your list and I'll share them with the readers of this blog.

Happy Eating! Mr. Foodie

Live Music at Cab's

2007-06-29T14:52:00.000-05:00

You don't have to to go far for live music. Cab's Wine Bar Bistro in downtown Glen Ellyn is a great place to enjoy great food, good wine and live music. Here the lineup for several bands that will be playing at Cab’s Bistro during the next few weeks.

—.D'mestic Haze will hit the stage this Saturday, June 29. The show starts at 10 p.m. (www.dhaze.com).

—Friday, July 6, Majors Junction will perform. Their show starts at 10 p.m. They were featured on the radio station—WXRT’s “Local Anesthetic” this past week with DJ Richard Milne.

—Saturday, July 14, the Danny Draher Band (Winner Best Band—New York Jazz & Blues Society 2004) will be playing following the Glen Ellyn jazz fest. The show starts at 10 p.m. http://www.dannydraher.com/

Cab's Wine Bar Bistro is located at 430 N. Main Street (630/942-9463; http://cabsbistro.com)

Isabella’s Estiatorio's Wine Dinner

2007-06-26T09:51:00.000-05:00

Geneva, Ill., is a great town to visit. There's the river to take walks and the downtown area is cute with shops. Swedish Days just happened this past weekend, which is always fun to sample different foods and visit street vendors.

But, above all, Geneva boasts a number of great restaurants. One is Isabella’s Estiatorio, which is hosting a dinner event this coming Wednesday, June 27—with Landmark Vineyards Wine ($85 per person; 6:30 p.m.-8:30 p.m.)

Here's a peek at the menu:

Baked Cod, paprika pork belly, baby squid & chick peas
2005 Landmark Vineyards, Chardonnay,”Overlook”

Roasted Beet, Manouri, Candied Walnut Salad, Chive & Walnut Dressing; Orange Crème Fraiche
2004 Landmark, Chardonnay, Lorenzo Vineyard

Copper River Wild Salmon Pine wood scented, leeks gratin, fig jam, pine nuts pesto
2004 Landmark, Pinot Noir, Kastania Vineyard

Aegean spiced Kobe Short Ribs, creamy grits, roasted peaches, Kalamata olives, cured Meyer lemon
2003 Landmark Syrah “Steel Plow”, El Farolito Vineyard

Cambozola cheese cake with fresh glazed apricot
2003 Landmark, Chardonnay, Damaris Reserve

I'd go just to eat some more Copper River wild salmon...the fish is in season for a short time (I've already had it twice within the last week...once at Shaw's downtown Chicago and once at home). The fish is so fatty and full of flavor! Get some while you can!

If you want to read more about the winery, visit ww.landmarkwine.com/story.html; and if you want to learn more about Isabella’s Estiatorio, visit www.isabellasgeneva.com.

The restaurant is located at 330 W. State St. (630/845-8624)...call for reservations.

Happy Eating! Mr. Foodie

What the hey!

2007-06-12T16:19:00.000-05:00

I know, I know. What the heck! I haven't had a post since mid February. I've been busy. That's my excuse and I'm sticking to it. I'm going to give it another attempt to post - not on a daily basis though - just when I cook something or go out to eat.

I do post on a weekly basis on www.kidscuisine.net, which is part of The Well Fed Network (www.wellfed.net). That's one reason I've been busy.

Talk with you soon.

Happy Eating! Mr. Foodie

Food/Cooking Conference

2007-02-26T13:35:00.000-06:00

I've been at a food/cooking conference for the past several days, so I've been absent in updating the site ... my apologies. I'll shortly upload some wonderful pictures of the classes I attended (all about cooking lobsters and Vietnamese food). Tonight I have cooking school, so I'll update tomorrow evening.

Happy Eating! Mr. Foodie

Foodie Web Site - Well Fed

2007-02-16T08:56:00.000-06:00

There are so many foodie Web sites to read, but one that you should bookmark is Well Fed ... http://wellfed.net.

Within this one site, there are 15 other sites that discuss topics ranging from kids cuisine to spirits and beverages to restaurant reviews to a whole host of food topics. The writers are from all parts of the world, so the posts are very diverse.

If you have time, check out Well Fed.

Happy Eating! Mr. Foodie

Hinsdale Cellars - Wine Shop

2007-02-13T20:36:00.000-06:00

Valentine's Day is upon us, have you bought your sweetheart his or her present yet? It's not too late! Visit the Hinsdale Wine Shop and they'll provide you with the finest wines, chocolates, and accessories.

From wine, to chocolate, to gourmet coffee, they have a wide selection of gifts for you to choose from. WThey can even put together a custom gift basket for you, or stop in and choose a pre-made one!

Or, how about giving a gift that will give all year long - a year membership to their Wine Club! Every month, your loved one will receive two fantastic bottles of wine, access to member's only events, and a 10% discount on all purchases made in our shop!

Don't let the weather prevent you from giving a gift that will make your loved one smile! They are open 10 a.m. - 8 p.m. Monday - Saturday and Noon - 6 p.m. on Sundays.

You can find Hinsdale Cellars at 12 E. Hinsdale Ave. in Hinsdale; or e-mail sean@hinsdalecellars.com; or visit www.hindsdalecellars.com; or call 630/654-9862.

Happy Eating (and Drinking)! Mr. Foodie

Salmon Patties 1-2-3 Easy!

2007-02-11T16:16:00.000-06:00

We all know how healthy it is to eat salmom - the fish is loaded with omega 3s. And, if you're looking for new ways to cook salmon, don't forget about the tried-and-true method of salmon patties. There are only a few steps to this recipe, which I've made several times by seeing what ingredients are in my fridge and going from there. Don't be afraid to work without a recipe...it's only food!

Here's what I used: 1 egg white (beaten), 2 tablespoons milk, either use 1 teaspoon of dried onion or 1 shallots (I prefer to use fresh shallots, because, one, it's fresh, and, two, they're sweet tasting), 2 teaspoons of dried dill or 1 tablespoons of fresh dill (again, use fresh dill because the flavor will be more intense), 1 7-ounce can of salmon (drained), 1/2 cup of wheat crackers (these type of crackers will also lend a taste of sweetness) or you can use bread crumbs and a touch of cooking oil or olive oil to saute the patties.

Here's a step-by-step view of the easy method.

In a medium bowl, combine the egg white, milk, shallot, dill and a pinch of black pepper (use freshly cracked if you can).

Drain the salmon, add it to a second bowl, and flake with a fork. Next, pour in the egg white mixture as well as adding the bread crumbs (I used Italian fine bread crumbs, because I didn't want the patties to be too mealy with chunks of crackers.) Mix thoroughly with a fork or spoon. I also added just a pinch of Kosher salt (use regular table salt if that's waht you have).

Use your hands (make sure you first wash them) and form about 3- to 4-ounce pattyies (I doubled this version recipe, so I was able to get five patties). I also rolled the patties in extra bread crumbs just enough to lightly coat them - not a thick coating. I find the light coating helps bind the patty, and this will brown the patty nicely.

Add enough olive oil to a non-stick skillet to lightly cover it (you do not want a lot of oil because you do not want to "fry" them), let the oil get hot and then add the patties (I got five in one skillet). Cook for about 5 minutes or until they begin to brown. Flip and cook again for 5 minutes or until the brown. You don't want to overcook them, or they will dry out. Dried out salmon patties is like eating sawdust and cardboard. Since the salmon is already cooked, all you're doing is warming the patties (and cooking the egg white to atemperature about 120F.)

And that's it. You can serve with a cheese sauce (use sharp cheddar) or a relish of your choice.

Let me know what you think, and pass along your salmon patty recipe.

Happy Eating! Mr. Foodie

Chocolate Heaven is Here!

2007-02-06T13:07:00.000-06:00

If you're a chocolate lover, you'll want to head downtown Chicago for a fabulous event: For the Love of Chocolate. It happens this Saturday, February 10.

Just in time for Valentine’s Day, The French Pastry School at City Colleges of Chicago is proud to present the second annual For the Love of Chocolate benefit. Top chefs from around the country will join together to transform the celebrated South Shore Cultural Center into a decadent chocolate wonderland that could rival even Willy Wonka's factory—all to help inner city high school students achieve their dreams of becoming the "superchefs" of tomorrow. Intricate chocolate clothing, dazzling chocolate body art, amazing chocolate sculptures and a sensual and luxurious "Cocoa Sutra" room will be on display during the extravaganza. For the Love of Chocolate will benefit Careers through Culinary Arts Program (C-CAP), a national nonprofit which prepares at-risk public high school students for college and careers in the hospitality industry. Managing the largest independent culinary scholarship program in the United States, C-CAP has awarded 1,850 scholarships, valued at over $17.8 million, changing the way many underserved high school students see their future and making a difference between a job and a career for more than 100,000 students. All the proceeds raised from the event will enable C-CAP to continue offering scholarships and programs.

The list of top chefs, pastry chefs, confectioneries is mind boggling! You won't be disappointed...I guarantee it!

For more information, visit www.fortheloveofchocolate.org.

Happy Eating! Mr. Foodie

Lamb II - Mediterranean Style

2007-01-28T07:51:00.000-06:00

Here are a few pictures of the Mediterranean-style stuffed lamb loin's I cooked yesterday ... it's super easy to make, with a total prep and cook time of about only two hours. I used two loins for this recipe, but you could use a crown, Saratoga, or sirloin. My two loins served four adults nicely.

For those people that tend not to like lamb, two things. One, I used American farm-raised lamb instead of imported lamb. I believe American lamb has a much better taste then imported lamb, say from New Zealand, which tends to have that gamey taste people often say as to why they don't like lamb. Second, the combination of stuffing ingredients in this recipe melds so well with the lamb that there's an explosion of flavors in your mouth and no gamey taste at all.

Ingredients:
2 tablespoons olive oil, divided
1/4 cup finely chopped onion (or shallot)
2 cloves garlic, finely chopped
1 cup shredded spinach leaves
1/4 cup fresh basil, shredded
2 tablespoons finely chopped sundried tomatoes in olive oil
2 tablespoons pine nuts or sunflower seeds, chopped, toasted
2 teaspoons lemon pepper, divided (or lemon rind)
1/2 cup crumbled feta cheese
1-3/4 to 2 pounds boneless American Lamb sirloin roast ... I used loins

Remember, a recipe is only a roadmap, so you can make a change here and a change there to make it special for you. Here's a couple of tweaks you can make ... if up can't find fresh basil, just use dried which will work fine (just crush the dried leaves in the palm of your hand before using to release its oils); I toasted the pine nuts in a saute pan until the turned brown (be careful, to much heat will burn them and then they taste, well, burnt); instead of onions, I used shallots, which I believe have a sweeter taste; and, for the lemon pepper, I used fresh lemon rind and freshly cracked pepper instead of lemon pepper out of a bottle...the bottle version, I think, has too much salt and other ingredients...the fresh lemon rind and cracked pepper just gives that extra zing! But, use the lemon pepper if you have it.

Method
In medium skillet, heat 1 tablespoon olive oil, cook onion and garlic over medium heat for 3 minutes. Mix in spinach, basil, sundried tomatoes, pine nuts and 1 teaspoon lemon pepper (or lemon rind, salt and pepper). Cook additional 2 to 3 minutes until spinach is wilted.

Mix in feta cheese; set aside.

Remove all visible fat from meat; slice halfway through meat down center lengthwise. Cover with plastic wrap, and with meat mallet pound to 1-inch thick. Place filling down center of meat.

Roll and tie with string at 2-inch intervals. Brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon lemon pepper (or lemon rind, salt and pepper). Place on rack in roasting pan and roast in 325 degrees F oven to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well (I have to say that well is too done for lamb...it'll be dry and leathery, with an almost kinda liver taste). Cover and let roast stand 10 minutes before carving. Internal temperature will rise approximately 10 degrees.

Here's a picture of the lamb cut into 1-inch slices. Look at the chunk of feta. The vibrant colors of the red sun dried tomatoes, the toasted pine nuts, brilliant green spinach and white feta is so appetizing. I cooked the lamb to 140 degrees F and then removed, let it sit for 10 minutes, which brought up the temp about 10 degrees F. The meat was medium...perfect. Lamb too well done is tough, and then it turns gamey.

Don't forget dessert!

This was delicious; oh, I served a nice full-bodied Cab, and the side was organic long grain rice with golden raisins that were soaked in Port. Go to your local butcher (Wheaton Meat Market is awesome) and ask them for some lamb.

Let me know if you make this dish, or what other lamb dishes your prepare.

Happy Eating! Mr. Foodie

Lamb I ... Mediterranean style

2007-01-25T21:29:00.000-06:00

I'll be preparing a Mediterranean-style stuffed lamb loin's this weekend, which includes spinach, basil, sun-dried tomatoes, pine nuts and feta cheese. It sounds so yummy, and it's a meal unto itself. I'll also serve a side of wild, long grain rice with macerated golden raisins. I'll take pictures of me making the dish and will post them on Sunday.

Happy Eating! Mr. Foodie.

Cab's Bistro on Main St., Glen Ellyn, Spanish Wine Food Pairing

2007-01-17T10:10:00.000-06:00

Can you ever have enough wine and food? Of course not! I've been receiving more announcements about wine-food pairings, and here's another one. Cab’s Bistro on Main St. in Glen Ellyn, just south of the train tracks, is a great restaurant to spend an evening having dinner or just stopping by to enjoy a glass of wine at the bar.

But, on Tuesday, January 23, Cab's is hosting their "Spanish Wine and Food Match!", which will feature a special four-course dinner paired with wines from Spain. The menu is still in the planning stages, but I wanted to give all of you a heads up on this event because it will sell out. Cab's is fabulous, cozy and afffordable.

The Spanish wine and food pairing event is only $65 a person (plus tax and gratuity) ... that's a bargain. A reception will start at 7:00 p.m., with dinner beginning shortly thereafter.

Call for reservations at 630/942-9463 for reservations, and visit http://cabsbistro.com for a peek at the menu. Cab's is located at 430 N. Main Street, Glen Ellyn, IL 60137.

Also, here's a lineup of other events during January and February at Cab's not to be missed:

CABS is pleased to celebrate the nomination of Zora Young as "Female Blues Artist of the Year" by presenting a special show this Saturday, January 20 at 10 p.m.. "Zora Young UnPlugged" features this exciting blues singer in a special night of acoustic music "in the round". Don't miss this show that includes Mike Rizzman (Uncle Boogie Pants) on lead guitar and a number of great musicians. Zora's nominated album "Tore Up From the Floor Up" will be featured and available Saturday night. Reservations suggested.

Also mark your calendars for Saturday January 27 for the return engagement of Uncle Boogie Pants.

February 2 and 3 brings crowd favorites Lost Identity back for a weekend of great music featuring Crosby, Stills, Nash, the Eagles, and their blend of harmonies and music from the Woodstock era. Call ahead for reservations as these nights fill up very fast.

Door County Road Trip Dining Suggestions

2007-01-16T10:04:00.000-06:00

Ron "Hungry in Lincoln Square" asked me about places to stop and eat on his way to Door County this coming weekend. Here are few of my favorite rest stops.

1. The Brat Stop in Racine on Hwy 50 right off of 1-94 (exit 344). This big bar setting offers the finest in native Wisconsin bar food from burgers to fried fish to steaks to salads ... www.bratstop.com.

2. The Port Hotel in Port Washington. You have to drive a few extra miles off of I-43 into Port Washington, but the extra minutes is worth the drive ... www.theporthotel.com. The menu is a mix of land and sea, and the dining room is very nicely appointed. (This is a good half-way point from Chicago, too).

3. The Kohler Club in Kohler, which is right off of I-43. There are 11 restaurants at the Kohler Club, from fine dining to casual to pub ... all of them are first rate ... www.destinationkohler.com.

4. The Inn and Cedar Crossing in Sturgeon Bay, right at the onset of Door County. This restaurant (and hotel, too) is very warm and inviting - and it's on the National Historic Registration. The menu is full of steaks and seafood ... www.innatcedarcrossing.com.

Please call the restaurant to double check on their hours ... they should be open for lunch, but be on the safe side.

If there are other suggestions, please post them in the comments section.

I hope this helps, Ron. Enjoy Door County!

Happy Eating, and safe travels! Mr. Foodie.

Making Smashed Potatoes ... Which potato is the best?

2007-01-15T15:59:00.000-06:00

Todd B. from Glen Ellyn sent me an e-mail asking which potato was the best to make mashed - I prefer to call them smashed - potatoes?

Guess what? There is no one ideal, perfect recipe to make smashed potatoes ... just a bunch of different recipes and personal preferences.

The key ingredient is the potato ... there are ones that are high in startch (russets and Yukon Gold), and there are less starchy ones like the round white ones and waxy potatoes. My preference is the high starch potatoes because the more starch, the fuller the actual cells of the potato resulting in a fluffier texture. I think they tend to be creamier than other potatoes, too.

On the other hand, some chefs I've talked with like to you use the low starch potatoes because they absorb less water and hold up better when cooking. They also think they have more flavor and less "starchy" taste.

So, there's really no right or wrong answer, Todd.

One thing I do is not to peel the potatoes before I boil them. I like the rough appearance of the smashed potatoes and the skins give a contrasting texture and mouthfeel against to the creamy potato. My favorite ingredients to add is unsalted butter (lots of it), kosher salt (not table salt), freshly cracked pepper (I toasted my peppercorns first and then add them to my peppermill, which gives them added flavor and aroma), and whole milk (don't use 1% or 2% milk ... you might as well just add water).

Hope this helps. If you have any food questions, send them to me and I find an answer.

Happy Eating! Mr. Foodie

The Cellar Door's Tasting Challenge tonight, Downers Grove

2007-01-12T12:15:00.000-06:00

I know this is the second wine notice this week, but I couldn't I resist.

If you live in Downers Grove, you must visit The Cellar Door at 5150 Main St. tonight. They are having a blind tasting challenge that starts at 5 p.m. and last until 9. What the challenge entails is tasting 4 wines - 2 reds and 2 whites. How hard could it be? Tasters (that's you) will be asked to guess the grape varietal, the country of origin, the region of origin, and the age of the wine. Are you up for the challenge? The taster with the highest score at the end of the evening will receive a $25 gift certificate to The Cellar Door (the winner need not be present at the end of the evening when we tally scores...they will contact the winner).

To help newbie wine enthusiasts, The Cellar Door will also provide you with a "cheat sheet" on wine tasting to aid you during the tasting. The cost of the blind tasting is only $5.00.

So, pull out that dusty copy of the Wine Lover's Bible and start reviewing today! What a great way to start your Friday evening. Stop by before you head out for dinner.

For more information, call 630/241-2030 or e-mail thecellardoor@sbcglobal.net

Happy Eating (er ... drinking this time)! Mr. Foodie (See you there.)

Courtright's Restaurant Winter Wine Dinner, Feb. 23, Willow Springs

2007-01-10T09:08:00.000-06:00

William and Rebecca Courtright own and operate one of the finest restaurants in the Western Suburbs of Willow Springs to be exact - Courtright's Restaurant. I've dined at the award-winning white table cloth establishment, and executive chef Jonathan Harootunian does an outstanding job with every aspect of his menu. They also an outstanding wine program. One part of Courtright's that I enjoy is the restaurant hosts special events all the time.

The next one will be held Friday, Feb. 23 - it's their Winter Wine Dinner. The five-course wine dinner will begin at 7:00 p.m. with a reception featuring Kim Crawford's 2005 Sauvignon Blanc (New Zealand) and passed hors d'oeuvres (gougiers with vella dry jack, tuna sashami with soy and ginger, and baked Manilla clams with garlic and chilies).

Dinner will follow at 7:30 in the restaurant's private dining room, and will include the following:
- cold smoked salmon served with yuzu and celery root salad, salmon caviar gelee and celery leaves, and paired with 0'Brien Chardonnay 2004 (Napa Valley)
- pan-seared quail served with truffled lentils, bacon and rapini and a black peppercorn beurre blanc, and paired with Costa de Oro Pinot Noir 2005 (Santa Maria Valley)
- grilled cocoa-dusted Denver venison served with butternut squash ravioli, Chinese long beans and a smoked fig and aged balsamic reduction, and paired with Grgich Hills Cabernet Sauvignon 1999 (Napa Valley)
- chocolate tea ganach tarte with an almond sorbet, and paired with Dows 10-Year Tawny Porto (Portugal)

This is quite an exquisite dinner, and it is reasonably priced for $95 (all inclusive).

Courtright's Restaurant is located at 8989 Archer Ave. in Willow Springs. You can call them at (708) 839-8000 for reservations (and I just know this event will book quickly). Also, visit their Web site at www.courtrights.com to see the restaurant's full menu and to read more about this gem.

On a scale of 1 fork to 5 forks (1 fork is not good), I give Courtright's 4 1/2 forks.

Happy Eating! Mr. Foodie

Sante Fe on Main Street, Glen Ellyn

2007-01-05T17:16:00.000-06:00

First, Happy New Year! Everyone makes New Year's resolution while trying to leave behind the past year. However, when it comes to food and the eating of it, let's not forget some of the restaurants that continue to serve quality food year after year.

Sante Fe Restaurant in downtown Glen Ellyn (and in Sandwich) is one of the restauants that you can count on for consistent quality - for basically everything on its menu. I have visited Sante Fe on countless number of ocassions with my family, and the place is always bustle with people at the bar enjoying housemade margaritas by the glass, full pitcher or half pitcher and ordering from the appetizer menu (you can order a full meal, too). There are the traditional apps of nachos ($5.15), chile con queso ($5.95) and guacamole dip ($5.65), but don't pass on the shrimp nachos which is what you think it is ... a traditional nacho order but this one has shrimp ($9.45). In addition to the margraritas, the restaurant also offers a full line of Mexican beers (as well as domestic brews), tequilas, wines and soft drinks.

Consistency, consistency, consistency is what I truly enjoy about Sante Fe. They have it down pat each time I visit. The dinner menu offers all of your Mexican favorites - from the a la carte side ... enchilada ($3.05) quesadilla ($3.25), taco salad ($5.75) and more. My favorite is the taco longy style, which is a corn torilla fried in margarine! Forget the diet, take two Liptors and enjoy! The taco is filled with a mixture of ground beef and American cheese (I find this a little strange instead of using a Mexican cheese), lettuce, and tomatoes. It is good.

There are also dinner items, which is everything and more on the a la carte side, but you get rice and beans. The seafood enchiladas are good, which include a combination of sweet shrimp and succulent crawfish ($8.95), and the steak chimichanga will not leave you disappointed - chunks of steak and onion wrapped in a flour torilla, deep fried and served with sour cream and guacamole.

There's also a separate section for chicken, steak and vegetable dishes. All of them are good, ranging in price from $8.15 (chicken) to $15.65 (steak) to $6.95 (vegetable).

If you want to try something special and are up for something spicey, try the chilaquilles ($5.95). It's Mexican sausage, chorizo and chips cooked together and served with refried beans, sour cream and torillas.

Desserts span the traditional fare of flan ($2.95), sopapillas ($4.25, fried dough served with honey and chocolate sauce...yum!), empanadas ($4.25, ranging from strawberry or apple and served with vanilla cream and topped with whipped cream...yum, again!) or canelitas ($3.85, flour tortilla, deep fried, and sprinkled with sugar and cinnamon...they're fun to eat, especially if you send another buck for a scoop of ice cream).

As you can tell, the prices on all of the entrees are very reasonable, and the portion sizes are big enough for some people to ask for a doggie bag.

Service is always friendly and attentive, and the kitchen is very quick in getting hot food to your table. One aspect I very much like about Sante Fe is that as soon as you sit down complimentary housemade chips, salsa and bean sauce is brought to your table.

For more information, go to 426 N. Main St. in downtown Glen Ellyn, or call (630) 790-3311.

On a scale of 1 fork to 5 forks (1 is not good), I'd give Sante Fe 4 forks. Happy Eating! Mr. Foodie.

Christmas Dinner

2006-12-27T20:52:00.000-06:00

Christmas dinner was held at my house this year, so I spent three days cooking a German-themed dinner for 15 adults and two children. It may be obvious then that I have not had the opportunity to dine out. I will resume the arduous task of eating out to provide weekly (if not more) reviews of restaurants from our village and surrounding towns. Till then, Happy Eating, Merry Christmas and Happy New Year! Mr. Foodie.

One-Bite Wonder Dessert - Miniature Whoopie Pies

2006-12-21T14:18:00.000-06:00

Have you ever tried a whoppie pie when you were a kid? Some of you might be saying "What's a whoppie pie?" They are said to have originated on the East Coast years and years ago. The most common whoppie pie is two chocolate cakes (about 3 to 5 inches in diameter and two to three inches high) with a cream filling, usually made with Fluff (almost like a Suzi-Q...remember them?).

Anyway, I've heard around town a new version of the whoopie pie is making its way into Glen Ellyn. But these are not the kind of pies we ate when we were kids. These are gourmet whoopie pies, minature ones at that.

I've actually tasted several of them, and let me tell you...they are good. They are one-bite servings...very cute, about the size of a 50 cent piece and only about 1-inch high at most..and they come in a variety of flavors, such as chocoate with raspberry filling, banana with peanut butter filling, stawberry with fresh whipped cream filling and several more tantalizing flavors and fillings.

The gentleman who's making these desserts is a resident of Glen Ellyn and is trying to have some of the local merchants carry the little treats in their stores - as well as some of the restaurants. I've been telling my favorite stores to stock their shelves with these treats and to chefs to add them to their menu, because let me tell you that these treats are going to be very popular among adults and children. There great for a lite desserts with a mug of your favorite tea, coffee or cordial. The creator is thinking about calling them "Wonder Wops...the one-bite wonder dessert!"

Ask your local merchants on when they are going to stock their shelves or chef when they are going to start serving these wonderful desserts. They are definitely worth it! On a scale of 1 to 5 (1 is not good), I give these one-bite wonder whoopie pie desserts a 5! If you want a sample, send me an e-mail (glenellynfoodie@aol.com) and I'll this innovative pastry chef get some delivered to you. Happy Eating! Mr. Foodie

Cabernet & Company on Main St., Glen Ellyn

2006-12-18T09:47:00.001-06:00

While Cabernet & Company doesn't serve food, they are best known for their wines. However, they also sell high-end beers, and I have tell you about a line of suds I discovered this past weekend--St. Peter's Brewery from the United Kingdom. This brewer offers beers and ales, fruit and spiced beers, organic ales, porters and stouts and seasonal beers (all $3.95, and well worth the price). I purchased the Old Style Porter (5.1% ABV), and wasn't disappointed. This fine beer is a blend of a mature old ale and a younger light beer--just as a true Porter should be. The marriage produces an extremely characterful brew, which is dark in color and complex in taste. it's recommended to serve the beer at room temperature, which I did, and the flavors really developed after the chill melted away. The bottles are eye-catching as well--they make me imagine something that I'd be served visiting a pub in the 18th century.

Here's how St. Peter's describes the beer on their site: "Our Beers are all 'real ales' and are brewed using the finest ingredients - local East Anglian malts and British hops. Our water is drawn from our own deep source within the chalk layer way below St. Peter’s Hall and is ideal for brewing. We brew 'traditional' beers - bitters, mild etc. - as well as some more unusual beers such as honey porter and fruit beer. Even these, however, are not really 'exotic' at all as it was common practice up to the Nineteenth Century to add fruits and honey to beers to create special seasonal brews. Thus blackcurrant and gooseberry beers would be brewed when soft fruits were readily available while at Christmas-time dried fruits, spices and orange peel would be added to create a special Christmas Ale. At St. Peter’s we aim to carry on traditional brewing practices but hope always to have something new and exciting for you to try."

Visit the brewer's Web site at www.stpetersbrewery.co.uk to read more about these fine offerings. For more information about Cabernet & Company, which also has locations in Naperville and Oak Park, visit www.cabernetco.com (434 N. Main St., Glen Ellyn, 630/469-2644).

On a scale of 1 fork to 5 forks (1 fork is not good), I'd give these beers 5 forks. Happy Eating...er, Drinking this time! Mr. Foodie

Panera Bread on Roosevelt (Danada), Glen Ellyn

2006-12-16T08:04:00.000-06:00

You may think of Panera Bread as an upscale sandwich shop, which it is. But, for the past year, the eatery has been offering its Crispani (aka, pizza). But this is not the kind of pizza you'd find at Barone's (one of my all-time favorites) or Pizza Hut.

Panera's delicious version has a perfect flatbread crust with a variety of topping choices: Roasted Wild Mushroom--roasted crimini mushrooms, fresh Shiitake mushrooms, fresh basil, roasted garlic, olive oil and fontina & mozzarella cheeses; Three Cheese--fontina, fresh mozzarella and ricotta cheeses, roasted garlic, salt and pepper; Pepperoni--all-natural Wellshire Farms pepperoni, organic Muir Glen tomatoes, fresh basil and fontina & asiago-Parmesan cheeses; Sweet Sausage & Apple--all-natural Niman Ranch sausage, fresh apple slices, caramelized onions, roasted tomatoes, olive oil, roasted garlic and fontina, Parmesan and romano cheeses; Tomato & Fresh Basil--organic Muir Glen tomatoes, fresh basil, roasted garlic, asiago-Parmesan and fresh mozzarella; and, just added, BBQ Chicken--smoked and pulled white meat chicken, mild BBQ sauce, caramelized onions, fresh cilantro, roasted garlic and fontina and mozzarella cheeses. The bread is crispy, but not at all dry or flaky. All of the ingredients, no matter which one you order, taste fresh. I particularly like the Sweet Sausage & Apple version--the combination of the apples, sausage and caramelized onions is such a perfect pairing, coupled with the aromatics and cheeses you may find yourself ordering two! While a hungery adult would have no problem finishing off an entire Crispani, two adults would be content by complementing their order with a hand-tossed salad or a hot soup. Kids would absolutely love ordering the flatbread, and enjoy it even more devouring it. Crispanis range in price from $6.95-$8.95, and are offered hot from the oven after 4 p.m.--allow 15 minutes for preparation, which is brought to your table by a server (the "dining room" is another aspect of this particular Panera I like...there's a fireplace, a few comfy chairs, and tables that are nicely spaced out for privacy and comfort). You can't go wrong with the Crispani--I highly recommend it, and will make me way through the entire flatbread menu.

For more information, visit www.panerabread.com (541-543 Roosevelt Rd., Glen Ellyn, 630/942-8955.

On a scale of 1 to 5 forks (1 fork is not good), I'd give Panera Bread's Crispani 4 forks. Happy Eating! Mr. Foodie

Trucchi Italian Bistro on Main St., Downers Grove

2006-12-10T19:41:00.000-06:00

A straightforward menu oftentimes yields a rewarding dining experience. This happened to be the case when I ended up in Downers Grove Friday night at Trucchi Italian Bistro.

The restaurant's menu is not complicated, but it offers a variety of ingredients and homecooked foods to satisfy all hunger diners. I started my meal with a bowl of creamy parsnip soup with smoked chicken and chives ($5)--the soup was rather good, mild and soothing, perfect for a cold, windy Midwestern Winter night. For my entree, I decided on one of the specials for the evening, risotto made with carnaroli rice mixed with quartered artichokes hearts, white truffle oil and topped with Parmigiano ($15). It seemed to me the risotto was freshly prepared, which is not often the case when it comes to risotto in some operations. The rice was cooked al dente, which is the way I like my risotto, but there could have been a bit more liquid, a bit more moisture to the dish. Also, I had the sense that perhaps the wine used in preparing the risotto was a bit too sweet because I had an overwhelming lemony taste, which could have come from the artichokes (I'm not sure if they were fresh or out of a jar...I'm guessing jar). My wife decided not to order an entree and instead have a salad of mixed greens, Amaretti-coated goat cheese, baked grapes, walnuts with a raspberry vinaigrette ($5). The combination of the smooth, room temperature goat cheese, (warm) baked grapes and toasted walnuts made for a classic winter dish. She also order an antipasti for her main course...a crispy grilled flatbread with grilled chicken, roasted tomatoes, wild mushrooms, frisee salad, (drizzled with) red wine vinaigrette and topped with melted fontina cheese ($10). It may seem there is too much on the flatbread, but in actuality the antipasto was excellent. The crispy flatbread held up well and did not go limp and get soggy, and the combination of flavorful grilled chicken, roasted tomatoes and sauteed mushrooms, with wilted frisee salad was exceedingly nice...the melted fontina, probably from being placed under a salamander (a small broiler oven), was nicely browned and bubbly. Other items on the antipasto menu range from carpaccio with white truffle oil, argula, lemon vinaigrette, capers, dice tomatoes and shaved Parmigiano-Reggiano ($12) to fresh salmon on crostinis with onion, dill, cucumber and mascarpone ($9) to the traditional fried calamari ($9) and much more; there are also a number of traditional Italian salads all for $5. Pastas are bountiful in all shapes and sizes, such as angel hair with a red grape basil sauce and Tuscan pecorino cheese ($10) to linguini with sauteed scallops and shrimp ($17) to cockscrew pasta with chicken breast, artichokes, peas, mushrooms, roasted red peppers and rosemary-scented Parmigiano sauce ($15) to four cheese ravioli bologenese ($15). If those dishes don't grab your attention, Trucchi also menus a grilled Gulf of Mexico red grouper ($24), an oven-poached whitefish ($15) and an oven-roasted Normegian salmon ($19). For Italian meat lovers, you can choose from grilled Berkshire double pork chops served with sauteed Brussels sprouts, chestnut polenta with an apple-brandy sauce ($19) to a 10 oz. beef tenderloin topped with Gorgonzola ($29) to sauteed veal scallopine ($23) and more. The traditional Italian desserts are menued, but don't pass on the tiramisu ($6), which is made with ladyfingers, mascarpone, espresso and chocolate...truly decedant and worth the calories. A full bar is available, including a moderate wine list or reds and white ranging in price from $28-$115; by the glass is an option too, $5.5-$11. Trucchi can host private parties up to 75 people, and they can cater your private dinner parties. Service was attentive and friendly, but the restaurant tries to make the most of its space, so the tables are a bit too close to each other.

For more information, visit www.trucchibistro.com (5141 Main St., Downers Grove, 630/434-7770).

On a scale of 1 fork to 5 forks (1 fork is not good), I'd give Trucchi Italian Bistro 3 forks. Happy eating! Mr. Foodie

Pacific Blue on Crescent Blvd., Glen Ellyn

2006-12-06T16:21:00.000-06:00

The space that Pacific Blue occupies, next to the Glen Theater in downtown Glen Ellyn, is tranquil, and the food ranks as some of the best served in the village. A scratch kitchen (a kitchen that cooks with fresh ingredients instead of premade, prepackaged foods), chef/co-owner Jonji Gaffud primarily prepares mouthwatering seafood items with pan-Asian influences, but the menu also offers beef, pork, poulty and pasta.

The night I visited the dining room (with my wife and 1-year-old daughter), we started with a trio of pan-seared spicy shrimp, pan-seared mini crab cakes and butter poached scallops, served with a chunky blue cheese dipping sauce ($8). It was a nice combination to start off a seafood dinner that was flavorful and not overly done with heavy sauces or overcooked. While my wife and I split the starter, it's really meant for one person (warmed bread was also brought to the table). Other tempting starters included Peeky Toe Crab with a Port-braised red onion marmalade and an ancho chile tartar sauce ($8); beef empanadas filled with potatoes, onion and carrots, served with an avocado relish ($7)--there are more as well as soup. Next I order a mixed greens salad with fresh figs, crumbled Salemville blue cheese with a balasmic dressing ($5)--the combination of ingredients was excellent, but I'd like to suggest to the chef that I while I enjoyed the dish (I'll give it a 6.5 on a scale of 1-10), I would have loved it more if the figs were warmed or roasted and if the salad was topped with toasted walnuts...a classic fall/winter salad combination. My wife had the house Pacific Blue salad, which included baby greens, herb-roasted pecans, California-artisan goat cheese, with a whole grain mustard and roasted fennel vinaigrette ($5). It was an explosion of flavor that married well. My entree was grade A grilled Hawaiian ahi tuna cooked medium, which came to the table perfectly done--slightly cooked on the outer edges, with the rest of the fish warm and still red in the middle (the way tuna should be served)...it was delicious. The tuna was accompanied with sweet Maui onions with lemon thyme and a sweet soy butter sauce ($22). My wife had baked crab stuffed with shrimp ($18), horseradish mashed potatoes, sauteed summer vegetables, with a Tarragon shrimp sauce. The shrimp stuffing came out moist and light, but Summer vegetables could have been replaced with Fall (root) vegetables considering it was November. Other entrees ranges from olive crusted Lake Superior whitefish ($16) to parchment-wrapped Costa Rican tilapia ($18) to American-style seafood stew ($19) and more.

For dessert, I had one of my favorites...creme brulee, prepared by pastry chef/co-owner Rita Schubert. I have lost track of how many creme brulees I have eaten, and I consider myself an expert on this particular dessert. The sugar topping was perfect--nicely browned, slightly warm and crunchy (the kind of creme brulee topping that you need to break with your spoon). You can tell it was just made...I detest when a kitchen premakes creme brulee by premelting the sugar and storing in the refrigerator until ordered. The custard was good, and real vanilla was used...you can tell when you see black specks on the bottom of the ramekin. If liquid vanilla is used, you'd have an alcohol taste...and that's a sign of a poor kitchen. The custard was a bit firm for my liking, but it was still very rich and filled my need for something sweet.

In addition to the seafood, Gaffud also prepares pan-seared marinated pork tenderloin ($16), grilled capon breast ($15), a grilled 12 oz. ribeye ($26) and penne pasta with seafood (($18). For sides, you can order aromatic and flavorful horseradish mashed potatoes, french fries, grilled asparagus or shrimp polenta (all $3 a piece). The waitstaff is friendly, pays attention to you and is knowledgeable about wine pairings. For those diners who enjoy wine, but not a full bottle, Pacific Blue offers individual 1/2 bottles--not carafes, but actual half bottles, also referred to as a split.

For those who want to find a hide away spot, the restaurant has a "back room" where cocktails can be order and live jazz music is played Friday and Saturday evenings...it's a great place to get away and not be seen. It's also kid friendly, as my daugther didn't mind our 1 1/2 hour dinner, and the restaurant didn't mind her once in while "yippie."

For more information, vist www.pacificbluerestaurant.com (536 Crescent Blvd., Glen Ellyn, 630/469-1080.

On a scale of 1 fork to 5 forks (1 fork is not good), I'd give Pacific Blue 3.5 forks. Happy eating! Mr. Foodie