Pathetic Suburban Males' Grill Club

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!

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

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

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

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

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

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.