Just when you are recovering from the weight that you gained during Restaurant Week, you should start thinking about making reservations for the 5th annual Chef’s Week extravaganza.
It will take place between March 17th and March 22rd when top-notch Chicago restaurants will offer special menus and signature dishes. For more information visit: www.chicagochefweek.com
for a list of the 2013 participants.
Image via CrunchBase
Make your reservations ASAP at www.opentable.com or directly at the restaurant’s website.
Image via Wikipedia
Many noteworthy Executive Chefs will prepare outstanding meals at bargain prices. A three-course prix fixe lunch will set you back $22 and dinner will be $44.
For ten days starting February 17, 2012, you will have an opportunity to dine at over 200 ChicagoRestaurants that offer three-course, Prix fixe menus starting at $22 for lunch and $33 for dinner. Visit www.eatitupchicago.com for the full list. Make reservations ASAP!!
Here’s are some of the restaurants that I dined at last year. I am including them as my favorites for the 5th annual event:
1. The impressive Lobby Restaurant of the Peninsula Hotel offered a starter buffet of roasted vegetables, crabmeat ceviche over a medley of fresh fruit and an assortment of cheeses and charcuteie options. I ordered the grilled salmon BLT for lunch and indulged in the incredible dessert bar with my latte.
2. Sepia is a delightful restaurant in Chicago. The dining room is located in a former 1890′s print studio and it is filled with photography memorabilia. Executive chefAndrew Zimmerman graduated first in his class at the prestigious French Culinary Institute and it is reflected in his Meditterranean influenced cuisine. The urban eatery has exposed brick walls and is located at 123 N. Jefferson Street in Chicago just east of the Kennedy Expressway between Washington and Randolf. I order the porchetta for starters followed by the grilled pork loin and frozen ginger parfait-YUM!
3. NAHA is located at 500 N. Clark St. where executive chef Carrie Nahabedian merges her Armenian roots with Mediterranean influenced flavors that earned her a Michelin star. She was the former executive chef at the Four Seasons Properties in Beverly Hills and Santa Barbara. For my first course I ordered the “Laughing Bird” Shrimp from Belize served over white corn grits. For my main course, I opted for the braised Mishima Ranch “Kobe” Wagyu Beef Brisket with Beluga lentils, bacon roasted parsnips and carrots. My dessert was a millefeuille of bananas with vanilla mousseline and salted caramel.
4. David Burke”s Primehouse is located in the James Hotel at 616 N. Rush. For started I ordered the Surf and Turf Dumplings, two of them were filled with lobster mousse and the other two were filled with braised short-ribs. My entrée included a dry-aged classic fillet served with a side of mushrooms and mashed potatoes. For dessert, I enjoyed the pinapple upside down cake with rum caramel and sour cherry sorbet.
5. Le Colonial has one of my favorite French-Vietnamese inspired menus. It is located Rush Street and is housed in a two-story vintage townhouse decorated in the millieu of 1920′s Siagon. I indulged in the Cha Gio for starters; these fried spring rolls were outstanding! Follow up with the “Bun Thit Nuong”; BBQ pork served over angel-hair noodles. For dessert try, the crispy banana wonton.
6. Il Mulino’s Italian menu at 1150 N. Dearborn is served in a lavish, historic Gold Coast mansion. The eggplant filled with ricotta is one of my favorites for starters. For the entree, I selected the Piccata di Vitello al Limone and my dolci option suggestion is Torta di Formaggio; cheesecake with whipped cream and berries.
7. The Atwood Cafe in the loop on State Street is one of my favorite dining rooms and is located in the elegantly-renovated Hotel Burnham across from Macy’s on Washington. This dining room is one of my favorites in Chicago. They offeried the regular menu with a three-course option for Restaurant Week. I loved the Ahi Tuna appetizer and they serve one of the best pork chops in town. The chocolate dessert was decadent.
8. Blackbird’s award-winning restaurant at 619 W. Randolf offered seared scallops for a starter with a roasted chicken entree and a choclate ganache dessert.
9. Joe’s Seafood, Prime Steak and Stone Crab at 60 E. Grand is the Chicago outpost of Miami’s legendary Joe’s Stone Crab. For dinner have a cup of chowder of bisque with crab claws or steak and don’t leave without indulging in the famous key lime pie for dessert.
10. This year, I’m torn between Terzo Piano at the Art Institute, Rosebud Prime in the Loop and Aria on Chicago’s east side at the Fairmont Hotel
http://www.ariachicago.com .
But I’m definitely going to Piccolo Sogno, one of my all time favorites Italian restaurants in Chicago!
For more information about specific Restaurant Week 2012 Menus, read my “Related Articles” listed below:
Monaco is nestled in the French Riviera along the sumptuous Meditteranean Coast. There are more that 170 restaurants in Monaco’s small but mighty epicurean paradise. A plethora of dining options include charming sidewalk cafes and quaint brasseries in Old Town as well as Michelin-starred establishments in landmark hotels. Monaco has plenty of gourmet menus with signature dishes that offer fresh and flavorful options.
Bouef and Potatoes in Monaco
Pasta with clams in Monaco
Mussels (Moules) in Monaco
Culinary accolades in Monaco
Street Cafes in Monaco
Menu in Monaco on Rue Caroline
Monaco’s cuisine is a flavorful fusion of southern French ( Provençal and Nicoise ), Italian and other Mediterranean influences. These influences on Monaco’s palate generate a plethora of savory options that meld French Provencal with many locally-produced products. Stuffed zucchini flowers, truffle and fois gras tortes and Provençal-style artichokes braised in wine with olive oil are other Monégasque favorites. In Monaco, try some traditional Monegasque specialties including:
*Barbagiuans, a crisp, baked or fried puff-pastry-filled fritters treat with Swiss chard, ricotta, leeks, garlic and herbs usually served as an appetizer
*Fougasse, a small, sweet bread flavored with oranges and decorated with nuts, raisins and anise
*Swiss chard pie, layers of pastry filled with a mixture of Swiss chard, parmesan cheese, parsley, eggs, onions, and rice
*Socca, a thin pancake made from chick-pea flour and olive oil
*Stocafi, dried cod stewed in tomato sauce and flavored with black olives .
Sleek new hotels like the Fairmont Monte-Carlo and the Monte-Carlo Beach Hotel have recently opened new restaurants in the Principality of Monaco. The Fairmont Monte-Carlo’s restaurants allow guests to savor the flavors of Monaco: (1) L’Argentin is a meat-lovers favorite in the Fairmont with wood and charcoal spits for roasting and grilling; (2) breathtaking Mediterranean views are available at Le Pistou located on the hotel’s panoramic terrace with Italian and regional cuisine (www.fairmont.com/montecarlo). You may also want to try Bar & Boeuf, Alain Ducasse’s second restaurant in Monaco.
Five of Monaco’s restaurants have collectively garnished eight gourmet Michelin stars.
The Michelin Man
Yoshi in the Hotel Metropole Monte Carlo earned their first Michelin star this year. Joël Robuchon Monte-Carlo has a Michelin star and is also located in the Hotel Metropole Monte-Carlo (
http://www.metropole.com/ ). Le Grill is located in the Hôtel de Paris and Chef Sylvain Etievant”s rooftop restaurant has incredible ”Vino con Vista” panoramic views of the Mediterranean Sea and was recently awarded one Michelin star. Le Vistamar at the Hôtel Hermitage has earned chef Joël Garault a well-deserved Michelin star with the bonus of having spectacular “Vino-con-Vista” views of Monaco’s harbor. Try the romantic Michelin star-rated La Coupole in the Hôtel Mirabeau with classic French cuisine.
The incredible menu at the Royal Wedding was prepared by three-star Michelin Chef Alain Ducasse who presides over Ducasse’s acclaimed Le Louis XV. His Michelin-starred restaurant is located in Monte-Carlo’s Hôtel de Paris and features a legendary wine cellar. His opulent restaurant is in the luxurious Hotel de Paris has more than 600,000 bottles of valuable vintages. Ducasse was born in France but officially became a citizen of Monaco three years ago.
Ducasse has a collective total of 19 prestigious Michelin stars with restaurants in Italy, Japan, Hong Kong and France. His elegant “Vino con Vista” Jules Verne restaurant in Paris France is perched on the legendary Eiffel Tower. He also runs restaurants in the United States in Las Vegas, New York, Washington D.C. and Puerto Rico.
Alain Ducasse was assisted by Franck Cerutti Executive chef of the Hôtel de Paris. A total of 285 staff members including ten chefs and 54 cooks; seven pastry chefs and 14 pastry cooks prepared the Royal Feast. Nearly all of the ingredients used to prpare the royal feast will be sourced locally. Some of the vegetables will be sourced from Prince Albert’s farm.
The following menu and wine list was released by the Government Office of Tourism:
Princess Charlene of Monaco in her Armani Wedding Dress with her Dad
Created by Alain Ducasse and Monte-Carlo SBM for the Princely Wedding
“As a starter, the Barbagiuan
It’s a natural guest, a full member of every family in Monaco. Traditional prelude, eaten with the fingers, the summertime Barbagiuan is served warm in a fabric presentation box. Under a silky crust of delicate rissoles stuffed with swisschard, spinach, leeks, onions, parsley, basil, marjoram and chives,blended together with sheep’s milk ricotta, egg and Parmigiano Reggiano, beats a meltingly soft green heart.
Tender Vegetables, Tomat olive and marinated golden mullet, Poutargue (Bottargo)
The dish is large, oval and generous. The food is arranged to portray a landscape typical of the coast ofthe Riviera. First, Roma tomatoes cooked until soft and smooth, slices of beetroot, zucchinis “Trompettes” and rawturnips, just marinated in olive oil, salt and ground pepper, on which stand cooked fennels, flakes of celery heart, radishes and mushrooms, a stick of cucumber, tomato confit and yellow and white semidried peaches, all sprinkled with fresh almonds, courgette flowers and borage, sprigs of celery, wild purslane and chervil. Guérande Fleur de sel, extra virgin olive oil and organic black Sospel olives complete this masterpiece of nature, conceived as a real example of plant architecture.
Then, a thinly sliced filet of golden mullet simply served raw, marinated in olive oil, Guérande sea salt and black Sarawak pepper, capers, lemon thyme from Nice and lemon zest from Menton, all seasoned with flakes of bottarga from Martigues, in translucent, fragrant petals. A subtle play of layering and the association of softness and crunchiness. Part sea, part hills, a synthesis of local produce and a relaxed lifestyle. The golden mullet, known as the “daurin,” fished by Gérard Rinaldi, a member of the last fishing family in Monaco, is highly migratory and travels along the Nisso-Ligurian coast from east to west from May to July. It is rarely fished. Every year it offers itself for our delectation, like the little seasonal vegetables, which are deliciously tender and naturally sweet.
Small spelt, seasonal vegetables with herb pistou
Small spelt, an ancestor of wheat grown in Haute Provence, is cooked as a riso with diced carrots,onions, celery and mushrooms sweated in olive oil, mixed with raisins, girolle mushrooms and haricotbeans from Lantosque. Carrots and turnips, artichoke quarters, spring onions and leeks, peas and fava beans, green beans and flat green beans are sautéed and moistened with vegetable stock, then arranged on the spelt. The acidic cooking juices with rocket and basil are pounded in a mortar to make a herb pesto topped with some toasted pine nuts. Real bounty from the earth, this is a tribute to cooking that is healthy, modest and tasty, from the local terroir. An essential approach, a return to the source of nutritional values. Playing on textures and subtle cooking, this small pale spelt is as tender as could be.
Local fish in a delicate bouillon with marine flavours
On a base of new potatoes cooked in saffron broth, a rich catch of fish is a concentration of the flavoursof the Mediterranean. The famous shelled gamberoni “rossi” from San Remo, fillets of rock mullet,calamaretti stuffed with gamberoni meat, cuttlefish and lemons from Menton, filets of capon, seabream, Saint Pierre, denti and rock octopus tentacle. Everything is moistened with a fish stock madefrom rock fish, cooked like a fish broth with saffron. Wrapped in sunshine-coloured spice from the terroirs of Haute Provence, mixed with white onions, garlic, dried fennel, fresh tomatoes, moray and conger, demoiselle, green wrasse, ballan wrasse, goldsinny wrasse, rainbow wrasse, weeverfish, small black and brown rockfish and eriphia crab – localfishing is invited to the feast.
Three mini crostini, one of which sings the praises of the juices from red mullet liver, capon andanchovies; the second of rouille, the third of spider crab meat and coral, complete the bouquet of marine flavours that explodes in the mouth. The whole sea has shaped this amazing dish. Abundance and feasting recall mythical scenes on the ancient shoreline, sparkling with light and saturated with blue. This is an expression of memory, the universal message of a Mediterranean that represents the concepts of mutual exchange and sharing.
Red fruits bursting with sunshine, Rocagel milk ice cream
In an elegant crystal coupe, on a delicate, lightly sweetened strawberry jelly are placed wildstrawberries and raspberries picked early in the morning and a velvety scoop of ice cream made with milk from the Rocagel and a spoonful ofwarm strawberry juice. A flaky palmier biscuit accompanies the exquisite sweetness of this seasonal fantasy.
Refreshing and soft, in symbiosis with the season, this dessert with red berries radiates the colours of the Principality. While banners and flags flutter in the wind in the gaily bedecked streets, the subtle milk ice cream and the flavour of sun-drenched berries are a gentle introduction to the long-awaited moment – the wedding cake.
Red currant and vanilla wedding cake
Silky and flowery. On a soft biscuit base with almonds, a delicate red currant compote and a light mousse of vanilla, covered in a layer of white chocolate and some gooseberries. Forming a cornucopia of pearly sugar, the wedding cake presentation piece unites the flowers of the Riviera and the majestic Protea, the emblem of South Africa, in tribute to Princess Charlene.
An ephemeral pleasure, the crowning glory of a dinner that is intended to be both simple and precious;jellied fruits with lemon and limoncello to surprise and delight the guests for one last time while the sky over the Principality is lit up with bursts of colour.
The Table Setting
A place of honour for the art of the table
The china, selected and created especially for the tables, which are dressed in white tablecloths, is present but discreet, forming part of the spontaneous “ballet” of this great dinner.
The guests are served by 200 Maitre d’Hs, chefs de rang and commis - a precise choreography of agile gestures, porcelain and crystal treasures that cast sparkling reflections on the festivities.
In a combination of modern design and culinary tradition, five little sourdough rolls are arranged on a narrow porcelain dish in front of each guest. Miniature loaves set out in a row, gently shaped by Jean-Paul Veziano, a baker in Antibes, and baked at the Hôtel de Paris a few hours before the dinner: round rolls with olives, floury hand-shaped focaccia from Nice, michettes (Provencal bread rolls) with oil and bread with borage form a harmonious palette of flavours, symbols of life and the perpetuation of the craftsman’s skills.
Splashed with blue, in a very simple style, the china bowl, created by Pieter Stockmans for the delicate fish bouillon, is naturally clear. It is deep, and delicately evokes generous fishing and the clear waters that surround the Principality. For an evening of magic, Alain Ducasse and the Pieter Stockmans studio have redesigned the world in blue, white, and light. From cobalt blue, which is so characteristic, to the pure white porcelain, the dish represents an aesthetic language where motif and material are one and the same.
Alain Ducasse’s recipe gave rise to the search for a specific shape of bowl. Design and creativity come together – a duo in honour of the arts of the table. A delicate coupe in Saint Louis crystal holds the dessert of red berries topped with milk ice cream. The “Bubbles,” a slender, stemmed coupe, reflects a lifestyle that has its sources in the great tradition. This alchemy in glass from the Royal Factory dedicates its exquisite finesse to the celebration of the royal wedding. A resplendent recipient for a dessert in the Principality’s colours, it marries perfectly with the little white napkins edged with red berry fruits.
Wines in Unison (The Wine List)
Aware of how the soul of wines reflects their terroir, Gérard Margeon, head sommelier at Alain Ducasse’s restaurants and Noël Bajor, head sommelier at the Louis XV, have spent many months meeting exceptional small-scale growers and exploring vineyards to find wines to accompany the meal.
The selection is the fruit of their intuition and insight, but is also symbolic and reflects their meetings.
Western Cape Chardonnay, Anaïs vintage 2009
A wine from Orrance, 100% chardonnay, charming and gourmet
A white wine from South Africa will open the dinner as a tribute to Princess Charlene. A classic Cape wine, it is a perfect accompaniment to the starter of tender vegetables and golden mullet.
Bellet Le Clos, Le Clos Saint Vincent 2009
Bellet wine, 100% Rolle, lively, elegant and youthful
The small spelt and seasonal vegetables blended with a herb pesto complement the subtle nuances of a fresh white wine with a mineral taste. It has been developed by Gio Sergi, who uses biodynamic farming methods that are helping the Bellet appellation to evolve.
Bellet, Cuvee Baron G, Château de Bellet 2008
Bellet wine, 40% black folle, 40% braquet, 20% grenache, harmonious and smooth to accompany the locally caught fish bouillon. This astonishing red Bellet is a young vintage, elegant but very light, generous and fruity. At the Château of Bellet, Ghislain and Catherine de Charnacé form a link between Nice and its hills and their personal stories of persistence and hard work.
Château d’Yquem 1996
Appellation Sauternes, harmony in complexity
A Château d’Yquem with a remarkable aromatic potential takes the stage with the coupe of red berry fruits and Rocagel milk ice cream. Thanks to ideal weather conditions, this great, classic vintage fully respects the balance of a Château d’Yquem. A mystery of nature – time has no mastery over this sweet wine. With its very long finish, it holds the promise of a moment of happiness.
Perrier-Jouët Champagne, Cuvée Belle Epoque 2002
Legendary bubbles. A flute of Perrier Jouet’s iconic prestige cuvéee Belle Epoque 2002 champagne rounded off the dinner with the wedding cake and its delicate covering of white chocolate. The foundation of the House of Champagne Perrier-Jouët in 1811 was itself born of a marriage between its founders Pierre Nicolas Perrier and Adèle Jouët 200 years ago. An elegant and romantic flower champagne bottle for a fairytale Royal wedding.
Facts & Figures
1,600 barbagiuan, 150 kg of fish of ten different varieties, 100 kg of mullet for a delicate carpaccio,
300 kg of tomatoes, 50 kg of strawberries, 20 kg of wild strawberries, 30 kg of raspberries in every
variation of passionate red, 100 litres of milk for a creamy dessert, 750 delightfully soft limoncello
sweets, 2,000 majestic sugar flowers, the crowning glory of 250 hours of work for the seven- tier
wedding cake, 1.50 m in diameter and 2.50 metres high.
The staff Alain Ducasse and Monte-Carlo SBM
In the kitchen, Alain Ducasse will be assisted by Franck Cerutti Executive chef of the Hôtel de Paris and Bruno Caironi, consulting chef. Both where part of the opening team of Le Louis XV in 1987.” (Office of Tourism, Monaco)
What a great day for the Loire Valley French Wine Tasting on the 33rd floor of W Hotel on Lake Shore Drive in Chicago. It was definitely a Vino con Vista opportunity with plenty of French wine and wine-makers. The central part of the Loire Valley between Sully-sur-Loire and Chalonnes-sur-Loire in France was added to the UNESCO World Heritage Site List in 2000.
The Loire is the longest river in France and it is characterized by elegant historic chateaux and 300 miles of distintive terroir that supports numerous vineyards along the river banks. This region is the leading producer of white French wines. The region is cloaked with lovely vineyards and microclimates that produce distinctive varietals and wine styles. It is one of the most diverse wine regions in France with 69 appelations that include red, white, elegant sparkling wines and refreshing rose wines. There are distinct climates and a variety of soil types that divide the Loire Valley into 5 distinct regions.
The first vines were probably planted during Roman occupation 2000 years ago. Afterwards, the Augustinian and Benedictine Brothers enhanced the wine-making practices in this region.
I tasted some interesting Rose wines and plenty of earthy 100% Cabernet Franc. Cabernet Franc is one of the world’s major red grape varieties and was introduced to the region in the 11th century. It is frequently blended with Cabernet Sauvignon and Merlot to produce a Bordeaux style wine. In the Loire region, it is not blended with other grapes so it is lighter in color than Bordeaux blends. It is used in the development of Chinon and certain roses in the Touraine appelation.
Today I spoke to Philippe Porche, a charming wine-maker from the Saumur-Champigny region in Parnay located on the south bank of the Loire River decreed an AOC in 1957. Cabernet Franc is the predominant grape in the area. He and his viticulturist wife founded the estate in 2005 and produce some interesting Cabernet Franc wines. I favored the garnet-colored full-bodied and velvety ”Le Fou du Roi” that was aged in oak. This lovely couple is looking for an importer @ www.domainederocheville.fr. Feel free to contact them if you are interested in importing luscious wines from this region. Tell them that Vino con Vista sent you.
There is a breathtaking view of Lake Michigan, Navy Pier and Chicago’sLandmark high rises from the former “Pinnacle Room” of the hotel where I spent my Senior Prom. It’s always exciting to re-live your youth.
It was such a beautiful spring day that I decided to stroll down Ontario Street heading westbound after the wine-tasting. I longingly gazed at the wide array of restaurants on Ontario Street that I patronize. They run the gamut from divine to sublime. Here’s a sampling of my “Chicago Foodie Nation” favorites:
Les Nomades is an outstanding French Restaurant that offers a Prix Fixe menu of four courses for $115 in a swanky turn-of-the-century brownstones mansion on Ontario Street. It is the perfect place to enjoy French cuisine after a Loire Valley wine-tasting event at the W Hotel down the street.
Another one of my favorites is the Capital Grille Steakhouse where I can’t stop eating the crunchy potato chips at the bar. I love the grilled salmon served over a bed of veggies with a side of creamed spinach. They have an extensive wine list and have won numerous awards for their outstanding burgers!
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Across the street from the Capital Grille, I enjoy dining on the outdoor patio of the Coco Pazzo Cafe when the weather is nice. They have an outstanding lunch menu and recently won an award from the Italian government for their “Authentic” Italian cuisine. Quartino was another “Authentic” Italian-award winning restaurant. I took cooking lessons with the chef and he taught me to add some water from the pasta to my sauce–what a novel idea!! The Red Head Piano Bar is another one of my favorites night spots. They have great wine-tasintg events.
There are plenty of famous classic Chicago ”Steak-Houses” on Ontario. Lawry’s serves an incredible Prime Rib and I love the “Aged Filet Mignon” and mushrooms at David Burke’s Primehouse in the James Hotel. The Chicago Chop House has a wide array of delicious “sizzlin steaks.”
You will never be hungry or thirsty on Ontairo Street in Chicago. This city is a haven for Foodies!
Stop in at the the Hard Rock Cafe if you’re up for some live music. There are also some landmark fast food joints on Ontario including “Rock and Roll” McDonalds with a Rock and Roll Museum filled with memorabilia that my guitar-playing son adores.
Portillo’s has a great Italian Beef sandwich and classic Chicago hot dog and the drive-thru is always packed. Make sure you try the decadent chocolate cake . M Burger is another fast food option that people are raving about.
Happy Spring from your wine and food-lovin Travel Buddies
Passionate foodies and wine aficionados should make a Chef’s Week reservation at Michael Jordan‘s One Sixty Blue Restaurant located at 1400 W. Randolf www.onesixtyblue.com.
Executive Chef Michael McDonald’s exceptional “Contemporary American Cuisine” was nutured by Charlie Trotter‘s passion for food when Michael served as Charlie’s Executive Chef at his restaurant in Los Cabos, Mexico. Chef Michael excels at creatively combining quality ingredients and executing a flawless presentation in this sleek and elegant dining establishment in Chicago’s trendy West Loop neighborhood.
For the first course one of my favorites is the Pacific Shrimp and Grits with sweet corn and chanterelle mushrooms or enjoy the delightful Charcuterie with smoked meats and whole grain mustard.
I highly recommend the perfectly-prepared Porcini Ravioli served over white and green asparagus with mushrooms as well as the outstanding wood-grilled flat iron steak served over blue cheese mashed potatoes drizzled with a savory cracked pepper sauce.
I enjoyed the complex flavor of the incredible 2008 Sineann Wilamette Valley Pinot Noir which paired nicely with both entrees.
The talented Pastry Chef Hillary Blanchard-Rikower attended Le Cordon Blue‘s Cooking and Hospitality Institute of Chicago. She wowed us with her decadent chocolate peanut butter terrine with buttery popcorn-flavored ice cream as well as a superb sticky toffee cake with citrus pear mascarpone.
March 17th was the official date of the 150th Anniversary of Italian Unification (1861-2011).
The Risorgimento was a movement led by heroic Italian patriots like Camillo Cavour, Giuseppe Mazzini and Giuseppe Garibaldi. Their efforts resulted in the establishment of the Italian nation. Although Napoleon attempted to unify Italy, his defeat led to oppression and dismal economic and political turmoil. Today Italian national brands like Armani, Versaci and Ferrari are a reflection of Italian ingenuity and quality craftsmanship.
Thank God they didn’t unify the culinary traditions that celebrate the diversity of the historical influences and regions of Italy. The cuisine is the cornerstone of signature dishes around the world.
On March 17th, Fulvio Calcinardi, the executive director of the Italian American Chamber of Commerce in collaboration with the Milan Committee of Chicago Sister Cities International awarded 18 Chicago-area restaurants with the ”Ospitalilita Italiana Quality Seal.” Here’s a video from the Chamber of Commerce that describes the Award Criteria
The Italian Quality Seal Award recognizes authentic Italian Restaurants and is granted by the Italian Government. This honor is bestowed for their authenticity and culinary contributions to Italian Culture. I love that this event took place on St. Patrick’s Day. Did you know that St. Patrick was the son of a Roman?
The Quality specifications are determined by Italy’s National Institute of Tourist Research and was launched in Italy in 1997. The project was extended beyond Italy’s borders and each establishment must meet 10 stringent criteria and submit proof of their authenticity.
The award ceremony took place at the National Italian American Sports Hall of Fame in Little Italy on Taylor Street in Chicago. Participants were able to taste the cuisine of many of Chicago’s premier Italian restaurants where the chef’s lovingly prepared some of their signature dishes.
The seal was created in 1997 and generated a list of criteria that includes proof of authenticity. It is like a “Baldrige Award” for authentic Italian restaurants and esteemed Italian chefs. Each restaurant must employ at least one Italian speaking employee and the menus must be written in proper Italian. At least 20% of the wines must be DOP-certified and the head chef must be proficient in authentic Italian cooking . They must submit at least five recipes with the region and ingredients that inspired the menu.
The 18 Chicago-Area Restaurants that earned the coveted award are:
I love these Italian Restaurants!
Spiaggia Restaurant, 980 N. Michigan (Chef/Partner Tony Mantuano)
Piccolo Sogno, 464 N. Halsted (Chef/Owner Tony Priolo)
Coco Pazzo, 300 W. Hubbard (Executive Chef/Partner Chris Macchia)
Merlo on Maple, 16 W. Maple (Chef Luisa Silvia Marani)
YUM!
Tocco, 1266 N. Milwaukee (Chef/Owner Bruno Abate)
Porchetta cooked to Perfection at Tocco
Vivere at The Italian Village, 71 W. Monroe (Executive Chef Robert Trevino)
Volare, 201 E. Grand (Chef Massimo Campagnini)
Pelago Ristorante, 201 E. Delaware (Chef/Owner Mauro Mafrici)
Mauro's Pelago Restaurant is one of my favorites in Streeterville on Delaware
Quartino, 626 N. State (Chef/Partner John Coletta)
John wrote a great CookBook
Phil Stefani’s 437 Rush, 437 N. Rush (Executive Chef Federico Comacchio)
Riccardo Trattoria, 2119 N. Clark (Chef/Owner Riccardo Michi)
312 Chicago (Chef Luca Corazzina)
Via Carducci La Sorella, 1928 W. Division (Chef Luis Hernandez)
Vivere (at Italian Village), 71 W. Monroe (Chef Robert Reynaud)
La Cantina (at Italian Village), 71 W. Monroe (Chef Robert Duerscheidt)
Ristorante Agostino, 2817 N. Harlem (Chef Anna Fiasche)
adverb. Example sentence:Hai fatto bene a chiamare subito l'ambulanza, il caso è grave!Translation:You did well to call the ambulance, his condition is critical!
It’s always exciting to re-live your youth.
