Thursday, March 12, 2009

Wine and Dinner Event in Hinsdale: March 17


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

Tuesday, March 10, 2009

Signature Wines of Southern Tasting: March 13


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

Sunday, March 8, 2009

Taste the Origin of Chocolate



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

Friday, March 6, 2009

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

Thursday, March 5, 2009

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

Wednesday, March 4, 2009

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

Friday, August 17, 2007

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