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Historic Sussex Hotels launches its luxury membership in conjunction with Design Restaurants

2012-05-20T06:00:00.000-07:00

The Spread Eagle Hotel - South Street, Midhurst, West Sussex,GU29 9NH

Today marks the official launch of a new unique luxury membership programme, called the Historic Sussex Hotel Club at The Spread Eagle Hotel & Spa in Midhurst, and at its sister properties of Bailiffscourt in Climping and Michelin rated Ockenden Manor in Cuckfield. Historic Sussex Hotels are a group of privately owned collection of three very distinctive luxury small hotels set in some of the most beautiful locations in West Sussex.

The Historic Sussex Hotel Club has been created to provide great value and a range of VIP privileges and gifts for discerning regular customers to enjoy more of their business, pleasure and leisure times within these luxury hotels. Membership also offers complimentary membership to Design Restaurants for extended UK dining preferential benefits.

The Spread Eagle Hotel

For a one-off annual fee of just L130 inc. VAT, Historic Sussex Hotel Club members can enjoy amazing benefits worth thousands of pounds, including: a free stay in a deluxe double room with breakfast for two and spa entry; complimentary afternoon tea for two on two separate occasions; free dining in its three AA Rosette and Michelin star awarded restaurant properties; private dining and event offers; and exclusive passes to the spa.

Edward James, General Manager of The Spread Eagle Hotel & Spa, says: “Historic Sussex Hotel Club membership represents true value for money and a way appreciate the finer things in life more regularly. With The Spread Eagle Hotel, I believe it to be amongst the finest historical inns and is a beautiful destination with mouth-watering cuisine and a lovely relaxed charm. Historic Sussex Hotel group is a byword for meticulous service and this club, with its fantastic array of benefits, is a remarkable indictment of just how much we value our regular customers and neighbours. We hope all our customers can benefit from this and new ones will love it too.”

Specifically, members are entitled to enjoy the following benefits at The Spread Eagle Hotel, and at the other hotels where noted:

Complimentary dining for lunch and dinner when dining with one or more guests all week, except for Saturday evenings in all three hotels.Two x complimentary cream teas for two people, valid Monday to Friday – valued at L20 per visit.Founding members joining before 31 March 2011 will receive a complimentary deluxe double room with breakfast for two and spa entry – valued from L185 – on joining. Valid Sunday to Thursday. Usual membership benefits apply following this of three dining visits prior to receipt of complimentary room stay.A complimentary bottle of ‘West Sussex’ Sparkling Wine voucher when dining in a party of four or more – valued at L42. Two complimentary Spa passes for two people allowing free entry to the spa when booking a 55 minute treatment per person.Gourmet mid-week voucher offers to enjoy a three course dinner with overnight stay and breakfast for two people for: L100 at The Spread Eagle Hotel, L200 at Bailiffscourt, and L200 Ockenden Manor.Exclusive Meeting and Private Dining function member rates from free room hire to 15% pending party size.Complimentary enrolment into the Design Restaurants membership club – valued at L80 – allowing the member to dine with preferential dining rates and privileges at fine dining restaurants throughout the UK. http://www.designrestaurants.com/Member invitations to social, gourmet, and health events throughout the membership year.

Prospective members or Design Restaurant members wishing to increase their member benefits should call the Historic Sussex Hotel Club membership services on: 01276 850581

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Published:January 9, 2012 / 12:40 pmCategory:Lifestyle Articles, Restaurant newsTags:

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Best Pet Friendly Hotels in the UK

2012-05-20T05:56:00.000-07:00

Hudson

So which hotels go that extra mile to accommodate you and your ‘best friend’ in the lap of luxury. Little courtesies such as staff learning your dog’s name, dog sitting and walking services and in some cases customised welcome hampers, a la carte menus to collar tags with the hotel’s address on it.

Whilst your doggies gets the break of their dreams so can the ‘Mummies’ and ‘Daddies’ at our selection of the finest country house breaks in the UK.

Ston Easton

Ston Easton – Nr Bath, Somerset (01761 241631)

You will appreciate the Palladian style mansion in the Mendip Hills but we are sure your four legged friend will like its 36 acre estate complete with cascading River Norr running through. Ston Easton is super comfortable, welcoming and exquisite with fantastic dining facilities. They have also teamed up with pet food producer ‘James Wellbeloved’ to give Pet Lovers a real gourmet getaway this Spring. As part of this special breaks valid till Easter, dog lovers pets will enjoy a complimentary meal courtesy of James Wellbeloved as well as a free stay for doggie. Enjoy a country house break from only L225 per room per night to include dinner, bed and breakfast. Pets free. Members staying on different packages are reminded their members card is also valid for dining at Ston Easton.

The Manor House Hotel

The Manor House – Castle Combe, Wiltshire (0845 521 1880)

It doesn’t get much more idyllic than Castle Combe – a film location regular and tranquil hideaway 20 minutes from central Bath. Here they have two dedicated rooms which are both suites in their cottage rooms. Housekeeping will supply dog blankets and bowls. You have some great walks to do and fantastic places to visit. Charges are the hotel’s usual rates plus L25 per night. The hotel offers Michelin starred dining for the pet owners in the main house and members can dine for complimentary dining for lunch Monday to Saturday and for dinner from Sunday to Friday.

Bailiffscourt Hotel

Bailiffscourt – Arundel, West Sussex (01903 723511)

A perfectly preserved medieval house with 35 acres of pasture land leading down to the unspoilt Climping beach for a very happy dog walk. You have a stunning hotel and its facilities to use and a sumptuous contemporary spa (although sorry to say doggie cannot follow here). The hotel provides the warmest of greetings with a doggie bed, treats, bowls and for L13.50 per night a Doggie Dinner Menu. Members can use their card for complimentary dining in the restaurant for all meal periods except for Saturday night, or special functions.

Bovey Castle

Bovey Castle – North Bovey, Dartmoor, Devon (01647 445000)

History, excitement and glamour yet relaxed and unstuffy – you have it all going on at Bovey. For activities there is plenty to amuse you and your best friend especially if you enjoy long walks. You have the grounds of the hotel and set walks to the village but take a five minute drive and you have the whole of Dartmoor to explore. Bedding and bowls are provided at L20 per dog. Members can use their card for complimentary dining in the restaurant for all dinner periods and for Sunday lunch, except for special functions.

Linthwaite House Hotel

Linthwaite House Hotel – Windermere, Cumbria (01539 488600)

On a hilltop setting above Lake Windermere and the surrounding fells, Linthwaite House is an award-winning small country house hotel. Its setting make it ideal location for a walking holiday in the Lake District. They have two dedicated pet-friendly ‘cottage’ rooms with their own entrances. Although the dogs are not allowed in the hotel there is plenty of pampering available with 14 acres of grounds including a private tarn, our door seating areas, blankets, throws and bowls, lists of dog-friendly nearby pubs, spare leads, scoop bags and many more. You have a variety of off-road and on-road walks available for a refreshing break. Members can use their card for complimentary dining in the restaurant for Sunday to Thursday for dinner.

Gidleigh Park

Gidleigh Park – Chagford, Devon (01647 432367)

A pedigree hotel! You have an idyllic location on the banks of River Teign, an impeccable five star hotel and a restaurant voted number 100 in The Times top 100 Restaurants. It has two Michelin stars and boasts Michael Caines OBE as Head Chef, where he has been and established himself since 1994. They have three dog-friendly rooms at L10 per night extra from a beautiful thatched cottage separate to the hotel, or two rooms within: one with a large balcony and one with a Juliet style balcony. Although dogs cannot go in the main house there are plenty of walks to wear them out with the house pleasantries of dog blankets, bowls, leads, torches to aid early or late walks, or free heated exterior kennels if you prefer to have the room to yourself. Members can use their card for complimentary dining in the restaurant for lunch and dinner Monday to Thursday and Sunday dinner when in a party of four or more.

But note that only well behaved doggies will ordinarily be welcome in any hotel.

For more luxury destinations, restaurants and offers see www.designrestaurants.com

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Published:February 24, 2012 / 10:01 amCategory:Lifestyle Articles, ListsTags:

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Top 10 Most Romantic Restaurants in the UK

2012-05-20T05:52:00.000-07:00

Discover the best restaurants to impress your Valentine

Gentlemen, take it from us. If you want your lady to swoon then a beautifully enchanting restaurant must be on the agenda too, as well as those flowers, diamonds and spa days. The old fashioned proverb ‘ The way to a man’s heart is through his stomach’ works for the opposite sex too.

It is so hard to choose from over 350 of the finest restaurants to find the most romantic destinations. Our criteria was strict: atmospheric but not loud, mood lighting, the setting, table-cloths are a must, table spacing and table sizing, discreet service, bijou on size, relaxed but attentive service. For men of few words, your destination could speak volumes.

Our top ten best restaurants for romantic dining:

The Bingham

The Bingham – Richmond, London

A beautiful Georgian townhouse boutique hotel and gastonomique restaurant with a riverside location by Richmond Bridge. The ultra-elegant restaurant has long held a Michelin star for Chef’s Shay Cooper’s incredible masterpieces. Daytime you have the views and the Balcony use during summertime and at night you have romantic candlelight dining – one of the tables has even been aptly named the ‘Love Seat’ for its cosy setting.

Adam Simmonds at Danesfield House Hotel

Adam Simmonds at Danesfield House – Marlow, Buckinghamshire

Between Marlow and Henley on Thames sits the exquisite luxury country house hotel, Danesfield House. It’s situated a breast a hilltop plateau with full views from the rear sweeping down to the River Thames. A neo-Tudor style grand white building with an equally spectacular restaurant, The Adam Simmonds is small and elegant with well-spaced tables. The restaurant was delicately designed by the famous designer, Anouskha Hempel and retains the house’s character but with light wooden panelling, good use of mirrors, good seating and white linens. Award winning as Buckinghamshire’s finest for numerous years and now the Michelin star ensures this as a destination restaurant to visit.

Inverlochy Castle

Inverlochy Castle – Fort William, Scotland

Perhaps one of Scotland’s finest and most highly awarded hotel and restaurant’s, its pedigree is almost as awe inspiring as its location. At the foothills of Ben Nevis and overlooking its own loch, Queen Victoria once said “I have never seen a lovelier or more romantic spot”. Once there you can savour the excellent British cuisine of Philip Carnegie and his brigade, with the impressive restaurant credentials of having held a Michelin star every single year since 1982. Decor is grand Scottish Castle with period pieces.

Lucknam Park Hotel

Lucknam Park – Chippenham, Wiltshire

For the foodie or the traveller, first and foremost, Lucknam Park Hotel & Spa is one of England’s most glorious 5 star Country House Hotels and a member of Relais & Chateaux. A magnificent XVIIIth century palladian mansion in 500 acres of parkland only 6 miles from Bath. Top class facilities include an impressive spa complex and renowned equestrian centre. Rich and lavishly decorated, The Park Restaurant is located in the house’s former ball room and offers classical menus with modern European influences. Chef Hywel Jones ensures to use the finest local ingredients in his Michelin awarded dishes.

The Samling

The Samling – Windermere, Cumbria

A very special small 11-bedroom hotel overlooking Lake Windermere in the Lake District. Used frequently as a celebratory haven for the Beckhams, Tom Cruise, Nicole Kidman and Stella McCartney, where more than often it becomes an exclusive use property, it is famous worldwide for its unspoilt English charm, romantic setting and excellent cuisine. Currently minus its long held Michelin star but nevertheless somewhere well worth a visit and to stay if at all possible.

Hotel Tresanton

Hotel Tresanton – St Mawes, Cornwall

Perched on the hillside overlooking Cornwall’s stunning Roseland Peninsula, Hotel Tresanton is a former yachting club which has seen a stunning transformation at the hands of owner Olga Polizzi. Described as ‘Seaside chic at its finest’, Hotel Tresanton is a delightful fresh mix of white washed walls, watercolours and mosaics for a emotive carefree holiday feel whenever you visit. The elegant restaurant is flooded with natural light from the windows on two sides making the most of the beautiful sea views and at night you can enjoy candlelight dining. Outside, a delightful two tiered terrace enables you to really make the most of the setting during the warmer months. Head Chef Paul Wadham makes the best use of the wonderful local produce within the daily changing menu and introduces a hint of Italian to the otherwise eclectic cuisine.

The Lugger

The Lugger Hotel – Portloe, Truro, Cornwall

In the cove at Portloe, an unspoilt Cornish fishing village sits The Lugger Hotel. A building carefully extended from an original boat builder shed and house to surround the small water inlet where you can sit and dine both inside or out on the small balcony and watch the local fishermen bring in their hauls. Much of the catch is used in the restaurant for amazing British cuisine. During the summer months we recommend a walk before or after dinner across the headlands straight from the hotel and along the coast, where you can marvel at the stunning views of the land and sea for miles.

Rasoi

Rasoi – Chelsea, London

The dining in this upmarket bijou Chelsea townhouse off Kings Road is spread over several beautiful small rooms on the ground floor. A Michelin starred Indian restaurant of perfection with the chef, Vaneet Bhatia winning formally the Michelin star also for Zaika. The lighting is to perfection for day or night and hugely atmospheric as each room holds a comfortable amount of seating.

The Manor House Hotel

The Manor House – Castle Combe, Nr Bath, Wiltshire

The village of Castle Combe is a regular used as an idyllic film setting for the quintessential Cotswold village, such as War Horse, and the 14th Century Manor House Hotel as the magical setting Stardust. As a setting, you will be stunned. The Bybrook restaurant is Michelin starred, extremely comfortable and reaps much praise for its imaginative menus. Its brigade of chefs use fresh produce from the Manor’s own orchard and kitchen garden to create culinary masterpieces together with a cellar of your dreams.

La Becasse

La Becasse – Ludlow, Shropshire

La Becasse is a boutique fine dining townhouse setting in the medieval market town, now gourmet mecca, of Ludlow in Shropshire. At La Becasse there is a very simply philosophy – “We aim to exceed your expectations leaving you wanting to return.” The food style is Modern French cuisine using the finest ingredients and with seasonality key to the success of the dishes. At the helm in the kitchen is Chef Will Holland, a true craftsman, having previously been Head Chef at the sister Michelin starred L’ortolan restaurant, Berkshire. Perfect for lingering memories.

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Published:January 30, 2012 / 5:12 pmCategory:Lifestyle Articles, ListsTags:

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The Cinco de Mayo Mint Julep

2012-05-20T05:47:00.000-07:00

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May 04, 2012The Cinco de Mayo Mint Julep

With Cinco de Mayo clashing with the Kentucky Derby this weekend we see an opportunity to do a couple of cocktail mashups. The first up is the Cinco de Mayo Mint Julep.

It used to be that you'd order a julep and get a gin cocktail, so don't get all in a bunch about not using bourbon. Mezcal has a wonderful smoky and woody quality and if you avoid the unfiltered cheap stuff, you'll do a lot better. A couple of these ingredients may be tough to find but make do with obvious substitutes.

The Cinco de Mayo Mint Julep

3oz. Mezcal
8 mint leaves
Cane Sugar
Sugar cane swizzle

Muddle the mint leaves and cane sugar with 3 oz of mezcal pour over cubed ice. Add a cane swizzle and sip.

It's simple. It's different and you can kill two birds with one cocktail. Next up - The Derby Mint Margarita.

Josh on May 04, 2012 in Drink of the Week | Permalink

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Underground Dining Club X-Marx to Debut Flour and Bones at Dose Market

2012-05-20T05:43:00.000-07:00

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May 11, 2012Underground Dining Club X-Marx to Debut Flour and Bones at Dose Market

Underground dining clubs have been operating around the city for years, hosted in chefs' basements, friends' apartments, even outdoors. They're fun and creative, but kind of a logistical pain for diners who would like to just, you know, show up and eat dinner.

X-Marx, a four-year-old established group in the underground dining world, is finally making the leap to the big time with a new restaurant, Flour and Bones, slated to open late this summer in Logan Square. They're quick to point out that though it shares some trendy trappings-- communal table, open kitchen-- this is not just another ampersand-ed Logan Square gastro-fill-in-the-blank.

Like much of X-Marx food, Flour and Bone will have an Asian spin. The 30-seat restaurant will serve an omakase menu in addition to a la carte offerings and a beverage program. To get a better peek at the menu, show up to this Sunday's Dose Market, where Flour and Bone will serve some preview bites like smoked tofu, lapsang tea eggs, hand-cut noodles, and ube cupcakes. And if you make it to Dose on Mother's Day, you'll also be rewarded with a preview of Pecking Order, chef Kristine Subido's forthcoming chicken-centric restaurant. We hate to say it, but those are two good reasons to ditch Mother's Day brunch early. --Kate Bernot

Kate Bernot on May 11, 2012 in Logan Square, Pan-Asian | Permalink

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Carnitas Uruapan Restaurant –Minimalism at Its Finest

2012-05-20T05:38:00.000-07:00

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May 07, 2012Carnitas Uruapan Restaurant –Minimalism at Its Finest

I now work on the South Side of Chicago. Well, not really the South Side, but certainly the near South Side, just south of the South Loop. It's a different environment from a restaurant perspective. Well, it's different in many perspectives. But, after years of working downtown and having lunchtime and happy hour accesss to various Loop, River North, and West Loop spots, a smorgasboard of new possibilites has presented itself, across an area ranging from Bronzeville to Pilsen to Little Little Italy, Chinatown, and University Village. Except on occasion, I'm far too busy to get out for lunch, but have visited a few spots that are reasonably close to the office. Sometimes my visits to a new-to-me place have been on the way home. My explorations have inlcuded new establishments, such as Davonti Enoteca, small bistros toying with food trucks, such as Flavor 180, and mainstays, such as Joy Yee Noodles. Quite a few spots have been rewarding.

One long-rumored establishment that is finally within relative striking distance of me is "that carnitas place on 18th and Ashland". That's how it's been described to me over the years, the mysterious Mexican restaurant in Pilsen, off Ashland, that allegedly serves carnitas and only carnitas. Even simply finding this establishment, Carnitas Uruapan Restaurant, was a bit adventurous. Squeezed between a menagerie of shoe stores, clothiers, mercatidos along 18th Street, its understated, slightly italicized signage barely distinguishes itself. But for that key word in the title, "Carnitas", it could easily be mistaken for just another Pilsen taqueria.

Right away you know this place is different as you're greeted by a giant hulking pile of fried carnitas heaped in the window as you enter. It lays there, with a reddish-brown skin and a pinker interior, inviting you to gorge on its cheap, simple succulence. Truly, all they do at this place is carnitas. They have a few other offerings on weekends and they always carry house-made pork rinds. But if you're there on a weekday and fried, battered pork fritters disgust you, carnitas is all you'll get. And why would you want anything else? A golden rule with restaurants should be that if you are not good or great at versatile cooking, then do one thing and do that well. As such, it's hard to chide Carnitas Uruapan's business model.

A gentleman who was cutting up the carnitas into smaller strands handed me a newly-cut piece while I parsed the menu, posted on the wall, looking for a burrito offering. You won't find burritos as Carnitas Uruapan, just as you won't find beef or chicken there. Your carnitas order comes as a taco. They have quite an unusual assembly line. Like a sow in sweltering heat, that pile of carnitas I mentioned never moves its general area near the storefront where you place your order. The gentleman shouts your order in Spanish to the kitchen area in back, and, eventually, a guy in a grease stained undershirt brings up a red basket full of tortillas. Hunks of newly chopped carnitas are lumped into these doubly rolled whitish corn tortillas, and rolled into little pockets of processed carb goodness leaving oil on their tight wrappings.

He stared at me blankly when I asked him about available toppings. Your topping option is salsa. And even that comes in only one variety. It's kind of a mix between a salsa verde and a pico de gallo, a bit green with sizeable chunks of tomato and onion. It's there for an extra kick, and marvelous one at that, but you don't need it. The carnitas is succulent. Its juicy and savory, and the sinewy, chewy chunks are a glorious gnaw. It's not overly salty, allowing the natural meaty and fatty oils to permeate your palate. Packing tremendous flavor, these could easily be eaten cold and would still delight.

Odds are that Carnitas Uruapan is well out of your way. Trust me on this: it's well worth the drive. The folks at Carnitas Uruapan have mastered the craft of carnitas and they're quite the outstanding minimalists.

Carnitas Uruapan
1725 W 18th St
Chicago, IL

--M. Sheppard

M. Sheppard on May 07, 2012 in M. Sheppard, Mexican, South Side | Permalink

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Heirloom Plant Sale This Weekend at the Peterson Garden Project

2012-05-20T05:35:00.000-07:00

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May 11, 2012Heirloom Plant Sale This Weekend at the Peterson Garden Project

How many of these tomato-types have you tried?

?    Box Car Willie
?    Big Rainbow
?    Green Zebra
?    Grandfather Ashlock
?    Stupice
?    Prudens Purple
?    Black Krim

We're tomato-naive but not for long...

Now's the time to explore the many heirloom tomato options at the Peterson Garden Project. Check out the heirloom plant sale Friday, May 11 through Sunday, May 13, from 10:00 a.m. to 2:00 p.m. daily. The sale is a fundraiser; all proceeds benefit The Peterson Garden Project, a 501c3 non-profit organization. Items for sale include organic, heirloom herb and vegetable seedlings, all priced under $5.There is no cost for admission.

Receive urban gardening instructions, purchase plants (beyond tomatoes!) and even gardening supplies.

Peterson Garden Project
4642 N. Francisco,
Chicago, IL

heirloom tomato image via Shutterstock

Josh on May 11, 2012 in The 'Scene' | Permalink

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Chicago Blog Lottie + Doof Wins Saveur's Best Cooking Blog Award

2012-05-20T05:30:00.000-07:00

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May 15, 2012Chicago Blog Lottie + Doof Wins Saveur's Best Cooking Blog Award

Every year, Saveur.com dishes out its blogger awards for everything from best baking blog, to best food photography, to best single recipe. It seems like sort of a toss up because every blog nominated is so utterly incredible that each can singlehandedly distract me for hours. There are always some of your typical big names (Smitten Kitchen, Joy the Baker) whom I follow regularly. But this year a local name popped up on the list, and I didn't even realize it until they won.

Lottie + Doof picked up a much-deserved award for best cooking blog. It's written by a man (gasp!) who takes beautiful food photography and provides an incredibly sophisticated range of recipes. You'll find dressed up classics like mac and cheese, brunch classics and some mouth-watering seasonal sweets.

If you are a foodie and a Chicagoan, which you most likely are, you should definitely check out this blog. I did my own take on a classic garlic soup awhile back and got the idea from a recipe posted on Lottie + Doof. You're going to want to read this blog now - just not while you're hungry.

Check out the full list of Saveur's 2012 Food Blog Award winners here.

Marly Schuman on May 15, 2012 in Marly Schuman, Web/Tech, Weblogs | Permalink

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High Glycemic Index – The "Comfort" in Comfort Food.

2012-05-20T05:25:00.000-07:00

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May 18, 2012High Glycemic Index – The "Comfort" in Comfort Food.

Judd Nelson in Breakfast Club said, "Being bad feels pretty good." In this case eating bad feels pretty food because of the way our bodies process carbs, specifically high-glycemic, carb-driven, comfort food. Bread, pasta, mashed potatoes. Remember the baked potato craze? People were considering that a vegetable and a healthy part of their diet. From the Statesman Journal website comes a pretty straight explaination:

Refined or simple sugars and their cousins — high-glycemic carbohydrates (think white bread and potatoes) — cause the pancreas to produce high levels of insulin, which cause the body to store excess sugar not used for energy as fat. The liver in turn is induced to produce cholesterol. We love high-glycemic carbs because they make us feel good by spiking our blood sugar. But what goes up must come down — with a thud. When our blood sugar inevitably plunges, we feel tired, ornery and hungry — and we repeat the cycle.
Low-glycemic foods (think apples and collard greens), on the other hand, release energy at a steady, less-dramatic rate, and our blood sugar stays reasonably level. Less sugar means less insulin means less fat means leaner bodies means better health.

Now tying the glycemic index to sugar can be confusing. From a chart found on the "For Dummies" website. A Snickers bar has a low GI number of 43 where a baked potato is a super high 98. This might be a real reason why Snickers "really" satisfies. It manages your blood sugar better.

What's also interesting is the difference between rice. Jasmine rice is up at 89 while brown rice is 48. Everyone always says how they're hungry an hour after eating Chinese food... maybe it's the rice?

We'll be searching for alternative ingredients & recipes for comfort food, so think about it. Share 'em if you got em.

Baked Potato image via Shutterstock

--Josh Brusin

Josh on May 18, 2012 in Home Cookin', Josh Brusin | Permalink

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Free Pair of Weekend Passes to the Chicago Green Festival at Navy Pier!

2012-05-20T05:21:00.000-07:00

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May 01, 2012Free Pair of Weekend Passes to the Chicago Green Festival at Navy Pier!

Thanks to the Green Festival for providing Chicago Foodies with 250 pairs of weekend passes to this weekend's Green Festival at Navy Pier.

Green Festival is giving you FREE tickets to this weekend’s event at Navy Pier.

Act now – be one of the first 250 to respond HERE with the special offer code: "chicagofoodiesgogreen" and you will win 2 weekend passes to Chicago Green Festival!

Winners will be notified via email and can come to the Chicago Green Festival Will Call on Sat or Sunday to pick up their free passes.

Josh on May 01, 2012 in The 'Scene' | Permalink

Comments

Are the confirmation emails immediate? I responded but have not received an email yet.

Posted by:David |May 02, 2012 at 10:06 AM

I'm not sure. I would confirm with them. We were limited to 250 and I'm not sure what # we are at.

Posted by:Josh |May 02, 2012 at 06:26 PM

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The Derby Mint Margarita – Margarita Julep

2012-05-20T05:16:00.000-07:00

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May 04, 2012The Derby Mint Margarita – Margarita Julep

A mint margarita? Sounds gross... or does it? There are tons of mint drinks out there that might be more out of an episode of Mad Men than a dusty villa out of Viva Zapata but let's see if we can't mess up another classic cockatail right now. It's the complement to the Cinco de Mayo Julep.

Think of this as a Margarita Julep. NO blender. Now even Opera has a mint margarita recipe out there so let's try to make this sort of different. Tequilla is required but let's use some nice Anejo tequilla, for more wood, and mint-salt for the rim.

In a sealable bag add a 1/4 cup of kosher salt, 10 mint leaves rolled and fine chopped. Mash it all together and reserve - the longer the better.

For the marg:

2oz. Anejo tequilla
1oz lime juice
1/2oz of cointreau

Rim the glass with the salt and mint bits. Stir ingredients with ice until chilled and serve.

Let me know how this one turns out. I was on the fence about changing it all around with grand mariner and jalapenos but that's too zany for now. Let's see where the weekend takes us.

Josh on May 04, 2012 in Drink of the Week | Permalink

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Vegetarian Spaghetti and Quinoa Meatballs Recipe

2012-05-20T05:11:00.000-07:00

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May 01, 2012Vegetarian Spaghetti and Quinoa Meatballs Recipe

Sometimes we just want a hearty comfort food...without feeling uncomfortable after we eat it. Rarely do I indulge in giant plates of spaghetti, so when I came across this recipe on Aida Mollenkamp's blog, I knew I had to make it. Instead of using pasta, it calls for a spaghetti squash. And in place of traditional meatballs, she substitutes in quinoa and meaty cremini mushrooms. It looked so perfect I barely did a thing to change it.

The meatballs are heathy but definitely don't taste it. I'd make them again for a vegetarian meatball sandwich topped with marinara, or flatten them into veggie burgers. Don't oversauce the "spaghetti" because the squash tends to water down the sauce a bit. Feel free to substitute in any traditional pasta instead.

Vegetarian Spaghetti and Quinoa Meatballs
Adapted from Aida Mollenkamp

Serves 6

2 medium spaghetti squash
1 jar pasta sauce (or you can make your own from scratch)
3/4 cup uncooked quinoa
1 tbsp olive oil
1 yellow onion, diced
1 tbsp minced garlic
1 tsp chopped basil
12 oz. cremini mushrooms
2 tbsp tomato paste
2 large eggs, beaten
1/2 cup bread crumbs
1/2 cup parmesan cheese
2 tbsp parsley
Salt and pepper

Preheat oven to 400 degrees F. Pierce the spaghetti squash with a knife in several spots. Put squash on a baking pan and roast until tender, about 45 minutes. Meanwhile make your quinoa. Boil 1 1/2 cups water and add in quinoa. Cook until water is absorbed, about 15 minutes. I used red quinoa but any kind will do. Set aside to cool. Saute onions in a large pan with olive oil. Meanwhile, dice your mushrooms When onions are translucent, add in the mushrooms and cook for about 10 minutes. Stir in the garlic and basil, and remove from heat after another two minutes. I put my mixture in a food processor to finely chop the mixture. if your chopped mushrooms are small enough, that won't be necessary. Allow to cool for a few minutes. Then, add in the quinoa, tomato paste, salt, pepper, eggs, bread crumbs and cheese. Reserve a good amount of the cheese to use as a garnish. Mix thoroughly and then, with your hands, roll into small meatball-sized balls. Put them on a prepared cookie sheet fairly close together. By this point your squash should be about done. Remove from the oven and turn it down to 350 degrees. Bake meatballs for about 15 minutes, until lightly browned. In the meantime, cut squash in half, and with a fork remove the seeds. Use the fork to pull out the squash - it will come out in strings like spaghetti. Empty into a large bowl and toss with sauce. Top with meatballs and parmesan cheese.

--Marly Schuman

Marly Schuman on May 01, 2012 in Marly Schuman, Recipes | Permalink

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Spring Orecchiette with Shrimp Recipe

2012-05-20T05:07:00.000-07:00

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May 09, 2012Spring Orecchiette with Shrimp Recipe

Seasonal pastas are often a challenge because we can get into a rut. That jar of tomato sauce just looks so tempting and familiar! I like to take inspiration from the restaurant dishes I love. I couldn't stop thinking about the orecchiete at Balena. The orecchiete, or "little ear" in Italian, is just so adorable, and those nooks are the best vessel for a chunky sauce or vegetables.

It's the perfect time of year for spring peas. Even if you only have access to frozen ones, throw some into this dish. The sauce is light and fresh, not to mention easy to make. And I'd definitely recommend using fish or shrimp to finish off the dish. You might even want to double this recipe.

Spring Orecchiette with Shrimp
Serves 2

About 8 oz. orecchiete pasta
15 large shrimp, tails removed
3/4 cup peas
1/2 large Haas avocado
2 tsp fresh lemon juice
1 tsbp olive oil
1/4 cup grated parmesan cheese
1/2 tsp minced parsley
Salt and pepper, to taste

Boil water for pasta, and then cook pasta for about 12 minutes. When you have a few minutes left, add in your peas. I used frozen (gasp!), but definitely use fresh if you can. Then drain the pasta and peas. Meanwhile, saute shrimp in a prepared pan until just done. In a separate bowl, mash your avocado, lemon juice and cheese. You can skip this step and combine everything with the pasta - this step will just make your sauce more uniform. Add the shrimp into the drained pasta and peas. Toss in the avocado-lemon-cheese mixture, adding in the olive oil as well. Sprinkle with salt and pepper, and top with parsley.

This dish is a healthy, refreshing take on a spring dinner, even with the creamy sauce. I would even recommend throwing in some just-cooked asparagus, maybe sun-dried tomatoes and then serving as a pasta salad.

--Marly Schuman

Marly Schuman on May 09, 2012 in Marly Schuman, Recipes | Permalink

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Hot Doug's Wants Your Duck Fat Fry Story

2012-05-20T05:04:00.000-07:00

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May 02, 2012Hot Doug's Wants Your Duck Fat Fry Story

If you've lived in Chicago longer than a month, you've probably been to Hot Doug's, the "encased meat emporium" that draws devoted fans by the hundreds every day. Owner Doug Sohn and his famous duck fat fries have a loyal following that will do nearly anything to show support for the hot dog stand. Folks have inked the logo permanently on their bodies and camped out for hours just to order some fries and a dog.

Now, die-hards have another chance to be a part of Hot Doug's history. A forthcoming book about the restaurant will solicit your stories, poems, artwork, and anecdotes for possible inclusion in the tome. Hot Doug's Facebook page has all the details, so if you have a story of a marriage proposal/first date/childhood memory that happened at this venerable establishment, get writing. --Kate Bernot

Kate Bernot on May 02, 2012 in Books, The 'Scene' | Permalink

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Update: Decoding Your Egg Carton

2012-05-20T04:59:00.000-07:00

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May 09, 2012Update: Decoding Your Egg Carton

Marly Schuman wrote a fantastic post here back in January outlining some of the terms you may see on your grocery store egg carton: organic, brown, cage-free, etc. It got a lot of us talking about where we buy our eggs and what we look for on the packaging.

Rodale, the company that publishes Men's Health and Organic Gardening, among others, has a handy post about some other egg labeling terms like "pastured," "certified humane," and "omega-3 enriched."

It's worth clicking through to see which terms are actually third-party verified and which are just marketing claims. But it can also complicate the matter, because even third-party approval might not guarantee all the health or humane benefits that we imagine it does. For example, most eggs could be labeled "United Egg Producers Certified," but all that means is that the eggs were "certified" by a group created by the egg industry itself, and the chickens could still have been treated with antibiotics and kept in battery cages.

So let's get the discussion going again: Do these terms mean anything to you? Is it worth your time (and maybe extra money) to search for eggs from antibiotic-free, pastured, humanely raised hens? Or are all these labels just chicken scratch anyway? --Kate Bernot

Kate Bernot on May 09, 2012 in Farms & Garden, Retail Food (Groceries, stores, etc) | Permalink

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Logan Square Kitchen to Close After Valiant Battle with City Regulators

2012-05-20T04:54:00.000-07:00

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May 16, 2012Logan Square Kitchen to Close After Valiant Battle with City Regulators

Logan Square Kitchen, a shared-use kitchen on Milwaukee, has been the incubator for many of the local food artisans the city has come to love (and yes, that's the proper use of the word artisan). But while LSK and owner Zina Murray have helped launch Tiny Cakes and Katherine Anne Confections, they've also had to spend quite bit of time wrangling with city bureaucrats.

When the kitchen first opened its doors in 2009, the Department of Business Affairs and Consumer Protection (BACP) was alreading making headaches for its owners, according to a press release LSK sent today. Regulatory issues followed, including troubles with licenses and inspections. As of today, LSK has announced that they can no longer operate, and will close on June 28. In the meantime, they will try to help find alternate spaces for their artisans to operate.

It's sad to see that the city and one of its culinary gems couldn't compromise in a way that would keep these small businesses open. To follow the full saga, read this post on LSK's blog, and wish best of luck to all the businesses displaced by the kitchen's closing. --Kate Bernot

Kate Bernot on May 16, 2012 in Current Affairs, Logan Square, RIP: Out of Business | Permalink

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New North Center Farmer's Market Debuts at Browntrout Tonight

2012-05-20T04:51:00.000-07:00

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May 01, 2012New North Center Farmer's Market Debuts at Browntrout Tonight

North Side residents who can't make it to Green City every Saturday have a new option: a Tuesday farmer's market hosted by Browntrout restaurant and Ground Up. From 5 to 8 PM, starting tonight, chef Sean Sanders will host local producers like Frillman Farms, and will also provide child-friendly chef demos (and cocktails for the adults). As for what will be at the market, Frillman says radishes and lettuces are looking likely, and there is the possibility of eggs as well. While this is certainly going to be a smaller market than Green City or Logan Square, it's great that mid-week, local options are sprouting. --Kate Bernot

Kate Bernot on May 01, 2012 in Farms & Garden, North Side | Permalink

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Craft Beer Week Meet the NATO Summit...

2012-05-20T04:46:00.000-07:00

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May 18, 2012Craft Beer Week Meet the NATO Summit...

Apparently several people were arrested in Bridgeport due to possession of either home-brew equipment or stuff to make Molotov cocktails. Now I like high-ABV beer as much as the next guy but since when do you need bottle caps and stuff from a beer making kit for a highly explosive molotov cocktail-type thing. As far as I know even Tactical Nuclear Penguin won't catch fire.

Then again, they'd be smart to masquerade as friendly homebrewers. If they were attempting something nefarious and stupid, we'd assume it would be obvious. From the Tribune:

Police have so far declined to discuss or even acknowledge the arrests, and the details of the alleged raid are murky.
Police reports obtained by the Tribune show that nine people were arrested Wednesday in the 1000 block of West 32nd Street for allegedly making or possessing Molotov cocktails.
Four of those arrested were released without charges, said Sarah Gelsomino from the People's Law Office. They stood outside the Harrison District police station on the West Side Friday morning after their release but none of them agreed to talk.
As many as seven others were being held in the station's lockup, Gelsomino said.

If they're in the klink and missing beer week, that's a bummer.
If they were making bombs then they're busted and good riddance.

--Josh Brusin

Josh on May 18, 2012 in Beer, Food in the News, The 'Scene' | Permalink

Comments

Let's be honest. If they were brewers, they'd probably be Brew Dog. I mean, just look at the names.

Tactical Nuclear Penguin
Sink the Bismarck
End of History

Also, this from their website's "About Us" page:

"BrewDog is about breaking rules, taking risks, upsetting trends, unsettling institutions but first and foremost, great tasting beers."

I kid. But seriously, keep calm and drink IPAs from the comfort of your home this weekend.

Posted by:CVolanakis |May 18, 2012 at 03:36 PM

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Chocolate Nemesis – revered recipe from the River Cafe

2012-05-20T04:44:00.000-07:00

The Chocolate Nemesis is the River Cafe’s most popular dessert – famously devine, famously difficult.
In tribute to the late Rose Gray, here is the recipe, good luck and enjoy.

The River Café’s chocolate nemesis (serves 10-12)
675g dark chocolate 70%, broken into small pieces
450g unsalted butter, softened
10 whole eggs
675g caster sugar
Preheat the oven to 160 degrees. Line a 30 x 5 cm cake tin with greaseproof paper, then grease and flour it. Beat together the eggs with a third of the sugar with an electric mixer for 5-10 minutes until they’ve quadrupled in volume. Heat the remaining sugar in a small pan with 250ml water until the sugar completely dissolves into a syrup. Place the chocolate and butter in the hot syrup and stir to combine. Remove from the heat and allow to cool slightly. Add the warm syrup to the eggs and continue to beat, gently, for around 20 secs until combined. Pour into the cake tin and place in a roasting tin. It is essential, if the cake is to cook evenly, that the water comes to the rim of the tin.
Cook in the preheated oven for 30 minutes or until set. Test by placing the flat of your hand gently on the surface. Serve with crème fraiche and raspberries.

Bon appetit !!!

Green City Market Moves Outside Tomorrow, With Some Changes

2012-05-20T04:43:00.000-07:00

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May 04, 2012Green City Market Moves Outside Tomorrow, With Some Changes

A sure sign of spring, the Green City Market moves outdoors tomorrow, leaving behind its winter confines in the Peggy Notebaert Nature Museum. The same vendors will continue to populate the market, but with a few logistical changes. Here's what's new for the 2012 outdoor season.

Produce and meat vendors are now grouped together toward the center of the market along the footpaths that were paved last year.Prepared food vendors will set up shop on the northside of the park in what's been dubbed the "food court."There will be an increased focus on composting waste, meaning all vendors have the chance to compost organic waste. All servingware for food will also be compostable. Chefs' BBQ tickets go on sale on May 5, and will be available for purchase at the market. All vendors are now third-party certified for sustainable practices. Because of the difference in certifying meat, produce, and dairy, third party organizations vary, but GCM says that all the participating vendors have been cleared by a third party as sustainable. Questions about what that means? Just ask the famers when you see them on Saturday morning.

--Kate BernotKate Bernot on May 04, 2012 in Farms & Garden, Lincoln Park | Permalink

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Lula Cafe's Chef Michael Simmons – On Asparagus

2012-05-20T04:39:00.000-07:00

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April 30, 2012Lula Cafe's Chef Michael Simmons – On Asparagus

We interviewed Chef Michael Simmons of Lula Café to learn more about asparagus and how he incorporates this delectable little vegetable into his cooking. Chef Simmons is an expert when it comes to cooking with seasonal and local ingredients. (CF = Chicago Foodies, MS = Michael Simmons)

CF: When do you typically start incorporating asparagus on your menu?MS: Late winter/early spring-spring proper.CF: Why? MS: It's delicious, beautiful, and multi-dimensional. That is to say you can eat it raw, pickled, grilled, poached, shaved and as a soup – with breakfast, lunch and dinner. It’s a fantastic little pointy veggie.CF: Is there is a varietal that you like to use over another? In your ‘6 minute duck egg’ dish I noticed that you used sprue, why?MS: I like them all, the big purple, green and white. We used the sprue because it is exactly the time for sprue. Sprue refers to the first shoots, or the very first asparagus of the season. This is thrilling because it sort of heralds the coming of all things spring in terms of veggies. This is the most exciting time for cooks because everything is fresh and green and bright. CF: Was there white asparagus in the pheasant and stinging nettle dish?MS: Yes, sir.CF: How did you think to include it in the dish?MS: White asparagus ties the wintry elements of game bird, hedgehog mushrooms, and stuffed pasta to the springy elements of ricotta, nettles and, well, asparagus.CF: What flavors of the asparagus are you typically looking to incorporate?MS: The sweetness, the nuttiness, and the unctuousness.CF: I notice when people cook with asparagus they tend to use rich sauces or meats, why is that?MS: They hold up to these rich flavors well, but we like to explore the lighter side as well, raw marinated and shaved is my favorite way.CF: Anything you want to add?MS: A little asparagus to my eggs perhaps…?

Featured Dishes
This month Chef Simmons is featuring a number of dishes that use asparagus as a key component:

The first dish is the “6 minute duck egg,’ which consists of first shoot sprue asparagus and local fiddleheads, wrapped and grilled in rhubarb with nasturtium vinaigrette.

The second dish is pheasant with stinging nettle cannelloni, grilled hedgehog mushrooms, slivered dates, olives and Avalon goat’s milk cheese.

Lula Cafe
2537 N. Kedzie
Chicago, IL
773-489-9554

--Andrew Zapotosky

Andrew Zapotosky on April 30, 2012 in American, Andrew Zapotosky, Food in the News, Logan Square | Permalink

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What makes a good restaurant?

2012-05-20T04:38:00.002-07:00

What makes a good restaurant?

Eating out should be a treat every time, it’s something you are willing to spend your hard earned money on and you should enjoy every minute of it. It’s easier to spot a bad restaurant, as a good one should offer a discreet, professional and seamless dining experience. It should have an unhurried convivial social atmosphere where guests can unwind, relax and enjoy what’s on offer. Some key characteristics of a good restaurant:
• The food, of course. The best quality ingredients cooked simply to let the flavours sing, not too fussy or over-elaborate, with bizarre combinations of flavours.
• It should be buzzing – not too cramped or noisy, but equally not silent and isolated. Atmosphere is everything. It’s hard to define, but it can make or break a place.
• There should be appropriate space between tables – not too far to be isolated, but Sitting in your neighbour’s lap and hearing their every slurp does not make a good dining experience.
• Background music is a tricky one to get right – too much is definitely a bad thing. Fashionable spotlights and wooden floors look great, but can create a noise cave which can ruin a good night out.
• Service is key – it should be discreet, unfussy and attentive to the right level. No hovering, no ignoring, but a pleasant anticipation of the guest’s needs is important. It should be friendly, but not over familiar, or ingratiating, an equal dance of respect for guest and server.
• Timing is everything. A gap between courses – but not too hurried, or drawn out. Restaurants have a frustrating knack of slowing things down towards the end of the meal, particularly over coffee or the bill.
• The wine list should be an imaginative selection of wine without crippling mark-up prices, and where good wines are chosen to match the cooking, rather than the wine merchant.
• Glass wear matters – everything tastes better from beautiful generous-sized glasses.
We love fine dining at Design Restaurants, we live and breathe it, and we carefully select the finest restaurants based on our experiences to include in our club. A bad experience can be disappointing, but a good one will stay with you forever. Please share your thoughts and comments on your dining experiences with us as well, and let’s celebrate fine dining as one of the best riches of life.

Butter & Cheese... Real Food is the Real Secret for Your Diet

2012-05-20T04:35:00.001-07:00

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May 02, 2012Butter & Cheese... Real Food is the Real Secret for Your Diet

Even though most people are over the low-fat processed foods craze, the majority of Americans still opt for skim milk and stay away from lard when they’re cooking. Cooking with full fats is seen as an indulgence…but why? Author Nina Planck challenges our modern ways of eating in her book Real Food: What to Eat and Why.

Although Planck grew up on a farm, she found herself cutting meat and whole dairy fats out of her diet. She found that once she started eating cheese, butter and meat again, not only did her food taste better, but she looked better too. It seems sort of counterintuitive…eat fat to lose fat? But if you really think about it, the idea isn’t that crazy. Europeans have been doing it for years. Americans are constantly stunned by the fact that the French are so skinny. Well, they eat butter, lard, meat and plenty of cheese. They don’t have low-fat or reduced fat foods taking over their stores.

But why? The fact that most people don’t know the answer keeps them from changing their diet. Planck asserts that consuming fats with vegetables allows the body to absorb more of their nutrients. In fact, some vegetables, like broccoli, are much healthier for you when cooked. She does distinguish between good and bad fats. Butter, olive oil, lard and coconut oil are all fats we should consume, obviously in some moderation. These fats, along with the fat from dairy, meat and fish should accompany the fruits and vegetables that play a main role in your diet.

The one idea Planck shares that many consumers have been picking up on is the significance of organic foods. Not just fruits and vegetables – organic dairy, meat and fish as well. The increased nutritional value of organic food is remarkable, even in fish. She admits that it isn’t feasible to replace all your conventional foods with organic, so her book includes lists of the most important foods to buy organic.

Planck’s book is different from other pieces I’ve read because she has concrete scientific facts to back up each of her claims. I’m not saying her diet is right or practical for everyone. But she has science and real life experiences to support her claims – not to mention praise from healthy food gurus like Michael Pollan. All in all, her ideas aren’t that ridiculous. Like many other current food writers and experts, she just believes we should go back to eating the way our grandparents did. And haven’t your grandparents been telling you to do that for years?

--Marly Schuman

Marly Schuman on May 02, 2012 in Books, Cookbooks, Marly Schuman | Permalink

Comments

All the smoking that the French do help them stay slim. As well as the fact that they eat smaller portions, don't snack, and generally appreciate good food more than we do. Of course their food is less processed, more local, more varied and tastier than much of the food we eat here, but it's still a stretch to conclude that the fats in their diet help them stay more fit.

Posted by:Teri L. |May 02, 2012 at 02:41 PM

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Wolgan Valley Resort & Spa

2012-05-16T07:40:00.000-07:00

LOCATION
Nestled between two national parks bordering the Blue Mountains World
Heritage Area, and a scenic three-hour drive from Sydney Wolgan Valley forms the centrepiece for unique experiences and insights into Australia's wildlife, history and cultural heritage.

FOOD & BEVERAGE
Wolgan Valley Resort & Spa is pleased to announce the appointment of Anston Fivaz as Executive Chef and Food & Beverage Manager. Anston brings over 23 years of international culinary arts experience to the resort and fine dining menu. The South African born chef will continue the acclaimed luxury resort’s commitment to working with local farmers and purveyors – ensuring that its sound 100-mile farm-to-fork practices and seasonal, regional and organic food philosophy will provide for the very best in dining experiences.
A major focus of the guest experience at the Wolgan Valley Resort & Spa is the quality of Australia's finest produce - enhanced by the resort's regional, seasonal and organic food philosophy. Calling on local and regional farms, private growers and the talented 'new world' vintners of Australia, the culinary experiences offered refresh and delight the most discerning palates.

FACILITIES
This secluded resort features 40 individual suites surrounded by private decks, each having its own indoor / outdoor swimming pool, separate living and sleeping areas, luxurious en suite bathroom and double-sided fireplace. Its architecture is progressive but classic, reminiscent of traditional rural Australian homesteads. The resort also provides a fully-equipped gymnasium and a 25-metre outdoor infinity swimming pool, with lounge areas and poolside service and high-end conferences facilities and utmost comfort.

ACTIVITIES
Activities are focused on historic traditions, bringing to life aboriginal culture, wildlife walks, fourwheel drive safaris, and horse-riding activities through the spectacular landscapes. The Wolgan Conservancy project will re-establish many of the region's indigenous and endangered species in this location, which shall also see their protection into the future with habitat conservation programmes. One such programme is focused on the Wollemi Pine, one of the world's rarest plants, recently rediscovered.

SPA
Wolgan Valley incorporates Emirates Hotels & Resorts' own Timeless Spa branded facility. This features six double treatment rooms and offers a distinct range of relaxation,rejuvenation and beauty therapies drawn from techniques used traditionally in various parts of the world.

FOOD & BEVERAGEEmirates’ luxurious Wolgan Valley Resort & Spa is pleased to announce the appointment of Anston Fivaz as Executive Chef and Food & Beverage Manager. Anston brings over 23 years of international culinary arts experience to the resort and fine dining menu.

The South African born chef will continue the acclaimed luxury resort’s commitment to working with local farmers and purveyors – ensuring that its sound 100-mile farm-to-fork practices and seasonal, regional and organic food philosophy will provide for the very best in dining experiences.

AWARDS
Even before its completion, the Wolgan Valley Resort & Spa had already received its first accolade, the Certificate of Recognition at the New South Wales Tourism Awards.

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Comme Kitchen

2012-05-16T07:36:00.000-07:00

LOCATION
Melbourne CBD.

DETAILS
Comme Kitchen took over from Mietta’s, one of Melbourne’s most prized restaurants, and its new owners changed the soft-coloured Victorian décor into a stark white, contemporary space. The building started its life as a German Club before becoming the Naval and Military Club; its elegant 19th century frame remains intact with all those high ceilings, the grand staircase leading to the upstairs function rooms and the smell of history lingering in the air. There are two dining areas downstairs; the enclosed space is used only for dinner, and the open area around a rather dramatic marble bar is taken up by casual diners.

PROFILED BY DE GROOTS MEDIA
The magnificent marble foyer of this beautifully restored Victorian building sets the scene for a dining experience at Comme.

Upstairs, stunning function rooms featuring Murano glass chandeliers and soft leather ottomans boast an intimate grandeur making them a popular choice for corporate functions and discerning brides. To the right, the equally impressive wine room plays host to casual breakfast and lunch diners as well as being a popular watering hole for local professionals.

Through the bar, the cosy dining room is neatly tucked under the grand staircase. While it also retains a luxurious feel, this space is warm and intimate. With cream walls and buttery yellow leather banquettes, dark stained parquetry floor and low hanging lights, it has the elegant ambience of a chic French bistro. Suave, sophisticated, yet relaxed, the décor is perfectly matched by Daniel Southern’s sharply modern French menu.

Bistro favourites make for superbly comforting fare with a contemporary bent. Seared scallops served with soured apple, kipfler potatoes and herb salad make a fresh and light start to a meal. The classic, crisp Burgundy snails are earthy morsels complemented with a parsley salad and garlic mousseline. Local lamb is teamed with ratatouille and gratin dauphinois, delicately poached Harpuka fillet is served with Savoy cabbage and confit baby onions, and Gippsland rabbit is supported with boudin noir sausage and salad Lyonnaise. While slow-cooked pork belly is a perennial favourite, try the ‘risotto’ made with pearl barley, fresh green spring vegetables and hazelnuts, given a deep, rich pungency with creamy Epoisse cheese.

Desserts such as cannoli filled with strawberry cream, jelly, rhubarb and basil, or a rich Valrhona chocolate torte with salted caramel and passionfruit sorbet make a more than fitting end to a meal. The standard of service is also reliably excellent, which comes in handy when negotiating Comme’s extensive and carefully selected 300 plus wine list, or interpreting the menu’s less familiar French terminology. It’s all you would expect and more from this high-end bistro which offers an exceptional dining experience.

Angela Costanzo

FOOD & BEVERAGE
Comme Kitchen’s menu showcases French fare with contemporary twists. Head chef Daniel Southern dishes out modern bistro dishes, such as cream of parsley soup with crumbed goat's cheese, garlic croutons and crayfish vinaigrette for entrée, crisp skin fillet of salmon with Jerusalem artichokes, confit shallots, spinach and crisp caper berries for main course, and desserts including the soufflé of blood orange with cream cheese sorbet. The wine list is extensive, and the waiters are able to help steer you in the right direction of a promising choice. The bar is particularly buzzy on Friday nights, so don’t come expecting too quiet a pre-dinner drink.

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