Baconfest takes place this Saturday, October 24th at Publican restaurant. While I wish I could claim credit for creating this latest and most amazing event, I'm more than happy to be one of the lucky 60 or so people who RSVPed earlier enough to attend this VIP Pro cook-off and taste all the results. As if this wasn't good enough, the 10 bacon samples - each prepared by a different chef - will be paired with beer selected by Publican owner, Paul Kahan. This cookoff will be the ultimate bacon food fight.
Saturday's event is just a prelude to an even larger event for bacon aficionados, Baconfest. With the main event taking place April 10, 2010, the organizers plan to turn to Chicago into a bacon wonderland.
Who thought of and organized these amazing events? People who love bacon, of course. More specifically, Baconfest was started by Seth Zurer, Michael Griggs, and Andre Vonbaconvitch, who share their bacon manifesto and bios here.
Saturday's event treats bacon like the star that it is; to these chefs - and to those attending - bacon is more than just a piece of pork (which isn't always fried, mind you). The ten bacon chefs are, in alphabetical order:
Troy Graves – Eve
Rick Gresh – David Burke’s Primehouse
Gilbert Langlois - Chalkboard Restaurant
John Manion – Goose Island Clybourn Brewpub
Michael McDonald – one sixtyblue
Chris Pandel – The Bristol
Jason Paskewitz – Gemini Bistro
Nathan Sears – Vie
Patrick Sheerin – The Signature Room
Giuseppe Tentori – Boka
The Baconfest organizers have interviewed all of the chef contenders, and their BacoTV interviews - and thoughts on everything from bacon to Pulp Fiction - can be found at the organizer's blog.
To prepare for this glorious tribute to bacon, I've been eating healthy all week in a weak attempt to counteract the cholesterol intake, but, come Saturday, it'll be all about the bacon.
Thursday, October 22, 2009
Wednesday, October 14, 2009
Deep dish winner!
All deep dish pizzas are not created equal. They may look alike, but hiding under the sauce and stuffed inside the crust are a variety of flavors and all sorts of different fillings. Even the sausage tastes different from one pizza to the next. Some offer a sausage patty, others offer crumbled. And the sauce, too, changes depending on what spices are added. Gino's proved lackluster and cheaply made, whereas both Uno and Lou Malnati's fought head to head, making this one of the closest food fights to date.
THE OFFICIAL RESULTS
THE OFFICIAL RESULTS
Lou Malnati's wins!
Do you agree with these deep dish results? Or do you have another deep dish favorite that deserves to be a food fight contender?
Deep dish contender no. 3
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In a sea of deep-dish pizzas that all look similar to one another, the pizza from Lou Malnati's stood out from the crowd with a sauce that looked like more than just a regular tomato sauce. The flavors oozed with spices, even though some claimed the sauce tasted too much of tomato and didn't have enough depth. The crust, too, was perfectly cooked, even though we didn't order the famed butter crust. The sausage didn't make much of an appearance, drowned out by the flavors from the strong sauce and cheese, but some liked it that way (while others didn't).
Deep dish contender no. 2
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Established in 1943, Uno Chicago Grill is the oldest deep dish Chicago pizzeria, and today the restaurant's Website claims Uno pizza is often imitated but never duplicated. The sample of this dish lived up to expectations. The hearty slice of pizza, covered in a layer of sausage patty just like Uno's, tasted fresher and had more cheese. The sauce also had more of a kick and more of a tomato flavor than contender #1. The crust proved lackluster, considering the outer crust fell off nearly everyone's sample and it tasted a bit dry. But the quality of the insides made this pizza one of the best of the night, even if some thought the sausage patty was too much.
Deep dish contender no. 1
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Luckily, no one knew which pizza was which, otherwise the shoddy delivery service may have played a bigger role when it came time to vote. It turned out that someone at Gino's accidently cancelled the wrong order - our order - and the pizza didn't arrive until about 7:15.
Compared to the other two contenders, the ingredients in Gino's deep-dish pizza wasn't of the best quality. The sauce was bland, which some liked because it didn't taste too much of tomatoes. Some liked the thick sausage patty that spread across the diameter of the pizza, since it allowed every bite to be full of sausage, but others thought there was too much sausage. Even though some of the crust was burned, the cornmeal flavor tasted decent. Overall, the quality of the pizza was 'meh' for most.
Compared to the other two contenders, the ingredients in Gino's deep-dish pizza wasn't of the best quality. The sauce was bland, which some liked because it didn't taste too much of tomatoes. Some liked the thick sausage patty that spread across the diameter of the pizza, since it allowed every bite to be full of sausage, but others thought there was too much sausage. Even though some of the crust was burned, the cornmeal flavor tasted decent. Overall, the quality of the pizza was 'meh' for most.
Deep dish recap
The latest food fight took place at a "restaurant" unlike any other. Between the northern views of the city and the couch that, no joke, could fit seven people, if not more, it was the perfect place for a rumble and good-natured arguing about food.
The rumble over deep dish took place at Maggie and Joe's Marina Towers high-floor apartment. When we weren't standing on the rooftop watching fireworks explode over Navy Pier, we were chowing down on three of Chicago's best deep dish pizzas, which - not coincidentally - were from the oldest three pizza joints in the Windy City: Gino's, Uno Chicago Grill, and Lou Malnati's. All three pizzas were scheduled to be delivered at 6:30 so they could be served piping hot and wait times could be avoided. Alas, one of the three arrived early. Another arrived a half hour late. But none of that put a damper on the night.
Since everyone had a strong opinion about where the best stuffed pizza is in town, we did this food fight differently. Every pizza was numbered, one through three, and no one but me (and one of the hosts, Joe) knew which was which until after they ate, argued, guessed, and voted.
Without further ado, I present to you the results of the latest rumble in the Marina Tower jungle.
Contender #1
Contender #2
Contender #3
Results
The rumble over deep dish took place at Maggie and Joe's Marina Towers high-floor apartment. When we weren't standing on the rooftop watching fireworks explode over Navy Pier, we were chowing down on three of Chicago's best deep dish pizzas, which - not coincidentally - were from the oldest three pizza joints in the Windy City: Gino's, Uno Chicago Grill, and Lou Malnati's. All three pizzas were scheduled to be delivered at 6:30 so they could be served piping hot and wait times could be avoided. Alas, one of the three arrived early. Another arrived a half hour late. But none of that put a damper on the night.
Since everyone had a strong opinion about where the best stuffed pizza is in town, we did this food fight differently. Every pizza was numbered, one through three, and no one but me (and one of the hosts, Joe) knew which was which until after they ate, argued, guessed, and voted.
Without further ado, I present to you the results of the latest rumble in the Marina Tower jungle.
Contender #1
Contender #2
Contender #3
Results
Saturday, October 10, 2009
Food fight preview: deep-dish pizza
Forget the gourmet pizzas of California and the Sicilian thin style associated with New York; it's Chicago-style deep dish pizza that's sure to fill you up.
Whether you call it deep-dish or stuffed, Chicagoans have been calling this thick pizza their own since the early 1940's. Today, there's plenty of pizzerias that serve deep-dish, but which one does deep-dish best?
All deep-dish starts the same way: with a thick crust that is between one and three inches tall. The pizza is then filled, or stuffed, with mozzarella, toppings (with sausage, onions, and peppers topping the list of traditional), and last, but not least, the seasoned tomato sauce.
As for the origins of the deep dish, most food aficionados agree: the famous deep-dish began as the 'casserole' of pizzas - meaning, it was cheap to make and it fed a lot of people. The original creator of the pizza hailed from Texas and went by the name Ike Sewell.
Sewell first served deep-dish pizza in 1943 at his restaurant, Pizzeria Uno, at the corner of Wabash and Ohio Avenue in Chicago. The popularity of the dish soon spread, especially after soldiers started returning from Italy after the end of World War II. Other pizzerias started making their own versions of deep-dish, trying different flavored crusts and changing up the toppings. Now, Lou Malnati's, Uno's, Giordano's, and Gino's are some of the most famous pizzerias to grace the streets of Chicago.
With all these choices for deep-dish, where do you go when you want your pizza stuffed?
Whether you call it deep-dish or stuffed, Chicagoans have been calling this thick pizza their own since the early 1940's. Today, there's plenty of pizzerias that serve deep-dish, but which one does deep-dish best?
All deep-dish starts the same way: with a thick crust that is between one and three inches tall. The pizza is then filled, or stuffed, with mozzarella, toppings (with sausage, onions, and peppers topping the list of traditional), and last, but not least, the seasoned tomato sauce.
As for the origins of the deep dish, most food aficionados agree: the famous deep-dish began as the 'casserole' of pizzas - meaning, it was cheap to make and it fed a lot of people. The original creator of the pizza hailed from Texas and went by the name Ike Sewell.
Sewell first served deep-dish pizza in 1943 at his restaurant, Pizzeria Uno, at the corner of Wabash and Ohio Avenue in Chicago. The popularity of the dish soon spread, especially after soldiers started returning from Italy after the end of World War II. Other pizzerias started making their own versions of deep-dish, trying different flavored crusts and changing up the toppings. Now, Lou Malnati's, Uno's, Giordano's, and Gino's are some of the most famous pizzerias to grace the streets of Chicago.
With all these choices for deep-dish, where do you go when you want your pizza stuffed?
Friday, October 9, 2009
New food fight recap format
Excuse me if this comes out a bit jumbled. I'm still recovering from some bug that laid me up yesterday, and my head is still a bit fuzzy, so I might not be making total sense. But, whether I'm there or not, the next food fight is scheduled to go down tomorrow, and the latest rumble has me thinking about how to improve this blog.
Namely, my posts have been much, much, much too long when it comes to recapping the day's food fight events. To fix this, I'm instituting a new format. Here's how I'll start posting; each number signifies a new post:
Before the food fight:
1) Poll... sometimes. It'll depend on if more people start commenting on my blog, rather than on my Facebook page. (Hint, hint.)
2) A preview, discussing what food my friends and I will be fighting over.
After the food fight:
3) Restaurant/food recap of food fight contender #1
4) Restaurant/food recap of food fight contender #2 (and so forth; if there's more than 2 contenders, there will be that many more number of posts)
5) THE RESULTS
Maybe this will add a bit of suspense as to which restaurant won? Unless you were at the food fight and know already, obviously.
Do you like this new, suggested, format? Or do you prefer the long rambling posts? Blog lurkers/friends/family, let me know in the comments section below!
Namely, my posts have been much, much, much too long when it comes to recapping the day's food fight events. To fix this, I'm instituting a new format. Here's how I'll start posting; each number signifies a new post:
Before the food fight:
1) Poll... sometimes. It'll depend on if more people start commenting on my blog, rather than on my Facebook page. (Hint, hint.)
2) A preview, discussing what food my friends and I will be fighting over.
After the food fight:
3) Restaurant/food recap of food fight contender #1
4) Restaurant/food recap of food fight contender #2 (and so forth; if there's more than 2 contenders, there will be that many more number of posts)
5) THE RESULTS
Maybe this will add a bit of suspense as to which restaurant won? Unless you were at the food fight and know already, obviously.
Do you like this new, suggested, format? Or do you prefer the long rambling posts? Blog lurkers/friends/family, let me know in the comments section below!
Monday, October 5, 2009
What's your favorite Chicago-style deep dish pizza?
We've pitted hot dog classics Gene & Jude's and Superdawg against one another. We've thrown down with Italian Beef Johnnie's and Al's. But the third food fight might be the most contentious fight yet, because this time around, it's all about... deep dish pizza.
You can help determine which restaurants will be the contenders in the next food fight by giving your two cents in the comments section below.
Do you prefer Lou Malnati's over Giordano's? Or is Uno's the place you go to when you've got a hankering for some thick crusted, cheese filled, meat stuffed pizza? I want to know.
And while you're at it, tell me what kind of toppings top your favorite deep-dish pizza.
You can help determine which restaurants will be the contenders in the next food fight by giving your two cents in the comments section below.
Do you prefer Lou Malnati's over Giordano's? Or is Uno's the place you go to when you've got a hankering for some thick crusted, cheese filled, meat stuffed pizza? I want to know.
And while you're at it, tell me what kind of toppings top your favorite deep-dish pizza.
Friday, October 2, 2009
In praise of Topolabampo
I already spent a lengthy post praising XOCO restaurant, but now it's time to heap the praise on another Rick Bayless restaurant. I don't normally frequent fine dining establishments, but ever since my boyfriend Tyler got into cooking Mexican food (long before Bayless won on Top Chef Masters), he's been enamoured with the ingredients, cooking styles, and pretty much anything Bayless-related - so it only made sense for us to take a trip to the one Bayless restaurant we hadn't yet frequented: Topolabampo.
Luckily, we made the restaurant reservation for four - for Tyler, his parents, and me - days before Bayless won Top Chef Master. Wait times for reservations are even longer now; plan on calling at least six to eight weeks ahead of your desired reservation date/time.
There really is nothing bad I can say about this place. Yes, prices are high, attire is formal, and reservation wait time can be long - but you're not going to find better quality food or service at any other place, whether it's a Mexican restaurant or not.
Whether ordering the ahi tuna in Bayless's signature black mole sauce, or the trio of ceviches, or any number of other dishes like we did this past Tuesday night, the food experience at Topolabampo is an amazing treat to the senses and the tastebuds.
After eating our two appetizers (and oohing and ahhing over the black mole), Tyler just happened to mention to our waitress that he'd love to get a picture with Chef Brian Enyart, the restaurant's Chef de Cuisine, or head chef, at Topolabampo. Amazingly, this tactic worked. Within minutes, our waitress whisked Tyler & I away to the kitchen doors, where Brian appeared moments later to shake our hands and take a picture with Tyler.
The shock of meeting such an amazingly talented chef - who was working on our meals - kind of made us giddy with excitement. Did that really just happen? Was it really just that easy? Sure, people associate Bayless with Topolabampo because he's the owner - but Chef Enyart is the HEAD CHEF. He's in charge of the food we were about to eat!
And the food is why you're reading this - not to hear about my latest food celebrity encounter/handshake. (Granted, it is pretty awesome that I not only met Chef Enyart but also saw Rick Bayless in person all in one week; yeah, I know I'm bragging).
Everyone ordered someone different - the lamb, the halibut, the hen, and the trout. Sounds pretty simple, right? Think again. When deconstructed, each part of the meal seemed somewhat average. I tasted my the main part of my dish, the halibut, by itself and thought it was okay. But the true test of the dish comes when you tie all the different parts together.
Every dish comes with a sauce, poured onto the plate by the server just before you take a bite. The halibut, after dipping it into the green squash blossom sauce, suddenly had layers of flavor. One moment delicate and barely there, another moment sweet. The sauce encouraged me to savor every bite. And then there was the side items that decorated the plate. The crunchy spinach, filled with Oaxacan string cheese, crumbled in my mouth. It, too, tasted absolutely divine with the sauce and the halibut. This was not unusual. Every piece of every dish - in which everyone shared - worked so incredibly well together in large part because of the complex sauces that come with every plate.
While I never ever wanted these flavors to leave my mouth, the servers brought a small truffle to finish off our meal. Considering the chocolate was the size of a marble, it was yet another shock to the system how much flavor exploded with each nibbling bite; again, you have to savor every bite of every thing they serve you. The service itself is spectacular; keeping in mind the fact that the server arranged for us to meet Chef Brian, she also was attentive to the fact that we needed to leave by 7:45 and had many recommendations for what to drink and eat.
My praise for Topolabampo and Bayless's restaurants is done, for now. I hope this answers the question: when you want a special night out and a lavish dinner, where do you go in Chicago?
Luckily, we made the restaurant reservation for four - for Tyler, his parents, and me - days before Bayless won Top Chef Master. Wait times for reservations are even longer now; plan on calling at least six to eight weeks ahead of your desired reservation date/time.
There really is nothing bad I can say about this place. Yes, prices are high, attire is formal, and reservation wait time can be long - but you're not going to find better quality food or service at any other place, whether it's a Mexican restaurant or not.
Whether ordering the ahi tuna in Bayless's signature black mole sauce, or the trio of ceviches, or any number of other dishes like we did this past Tuesday night, the food experience at Topolabampo is an amazing treat to the senses and the tastebuds.
After eating our two appetizers (and oohing and ahhing over the black mole), Tyler just happened to mention to our waitress that he'd love to get a picture with Chef Brian Enyart, the restaurant's Chef de Cuisine, or head chef, at Topolabampo. Amazingly, this tactic worked. Within minutes, our waitress whisked Tyler & I away to the kitchen doors, where Brian appeared moments later to shake our hands and take a picture with Tyler.
The shock of meeting such an amazingly talented chef - who was working on our meals - kind of made us giddy with excitement. Did that really just happen? Was it really just that easy? Sure, people associate Bayless with Topolabampo because he's the owner - but Chef Enyart is the HEAD CHEF. He's in charge of the food we were about to eat!
And the food is why you're reading this - not to hear about my latest food celebrity encounter/handshake. (Granted, it is pretty awesome that I not only met Chef Enyart but also saw Rick Bayless in person all in one week; yeah, I know I'm bragging).
Everyone ordered someone different - the lamb, the halibut, the hen, and the trout. Sounds pretty simple, right? Think again. When deconstructed, each part of the meal seemed somewhat average. I tasted my the main part of my dish, the halibut, by itself and thought it was okay. But the true test of the dish comes when you tie all the different parts together.
Every dish comes with a sauce, poured onto the plate by the server just before you take a bite. The halibut, after dipping it into the green squash blossom sauce, suddenly had layers of flavor. One moment delicate and barely there, another moment sweet. The sauce encouraged me to savor every bite. And then there was the side items that decorated the plate. The crunchy spinach, filled with Oaxacan string cheese, crumbled in my mouth. It, too, tasted absolutely divine with the sauce and the halibut. This was not unusual. Every piece of every dish - in which everyone shared - worked so incredibly well together in large part because of the complex sauces that come with every plate.
While I never ever wanted these flavors to leave my mouth, the servers brought a small truffle to finish off our meal. Considering the chocolate was the size of a marble, it was yet another shock to the system how much flavor exploded with each nibbling bite; again, you have to savor every bite of every thing they serve you. The service itself is spectacular; keeping in mind the fact that the server arranged for us to meet Chef Brian, she also was attentive to the fact that we needed to leave by 7:45 and had many recommendations for what to drink and eat.
My praise for Topolabampo and Bayless's restaurants is done, for now. I hope this answers the question: when you want a special night out and a lavish dinner, where do you go in Chicago?
445 North Clark Street
Chicago, IL 60654
Chicago, IL 60654
Ph.: 312-661-1434
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