Hey everyone, I just launched my new website www.rickgresh.com
Please check it out, I’ll be posting my blog on www.rickgresh.com moving forward. Don’t forget to sign up for my email list! Thanks for all the support.
rg





Hey everyone, I just launched my new website www.rickgresh.com
Please check it out, I’ll be posting my blog on www.rickgresh.com moving forward. Don’t forget to sign up for my email list! Thanks for all the support.
rg
So this past summer I decided to have what was coined by a friend of mine the “summer of Gresh”. That meant I would relax and enjoy the great city of Chicago. I felt like I was always working, my days off usually are spent getting ready for the week, a few hours of catching up on emails and organizing what feels like 5000 meetings. Well I decided enough of that, its time for me to enjoy those days off. I’ve had a great summer, I even finished Betty my vintage Harley. So instead of me typing all about one topic I decided to just give a few quick images and call it a day.
I can not deny my love for denim, I wear jeans pretty much daily. Most nights out you will see me sporting jeans instead of dress slacks, its just my comfy ways. I also spend a lot of my off time having tequila, margaritas and Latin food. So when the Gap company approached me about creating a taco menu for their Pico de Gap taco Truck of course I said yes. This was a fun project, creating the tacos menu and then attending the street festivals where the truck was serving the food. I dont usually get out to the festivals seeing how I have this little restaurant/hotel to run and I need to be here. Its really nice seeing the people of Chicago out, having a taco and enjoying them.
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Dry Aged Steak Taco with caramelized onions and tomatillo jalapeno jam
Chicken Chorizo Taco with charred poblano, potatoes, queso fresco, cilantro
Farmers Market Queso Fundido Taco with whole wheat tortilla, arugula salsa verde, truffle smoked tomatoes, goat cheese and smashed pinto beans
Pork Belly Taco with preserved cabbage and fermented black beans
Make sure you grab a taco, only $1.69 a piece. If you bring your receipt from a gap purchase that day the tacos are free! Go shopping, grab some new jeans and eat a few tacos!
So I’m making dinner for some friends tomorrow after a round of golf, I needed something I can have ready, be full of flavor and will not make me stand over the grill or in the kitchen all night. I get great Berkshire hogs from Faith’s Farm to use at the resto and what better than a bone in shoulder.
I started by scoring the fatty side about 1/2 inch deep 3/4 inch apart and then cold smoking it using apple wood chips for 5 hours, then I made a wet rub of the following ingredients:
8 cloves of garlic
2 inch piece of fresh ginger, peeled, grated fine.
1 tbsp red chili flakes
2 tsp ground mustard
2 tsp hot paprika
3 tbsp leather wood honey
1 tbsp salt
2 tsp marjoram
2 tbsp low salt soy sauce
2 tbsp olive oil
Grind the following spices to a powder and add to above:
1 bay leaf, 2 pcs of broken star anise, 6 cloves, 2 tbsp black peppercorns, 1 tbsp coriander seed, 1/2 cinnamon stick
Mix everything together and after the smoking rub half of it into the meat on the scored side. Place in an oven at 450 degrees Fahrenheit for 45 min to brown.
Flip over and spread the rest of the rub onto the bare side and roast for 20 minutes longer. turn oven down to 250 degrees Fahrenheit, add 2 cups of water and cover. Slow roast for 16-24 hours. Before serving flip over and turn the oven back up to 400 degrees and crisp up the top, just make sure you do not burn it.
This is going to be served with some poblano pepper and tortilla casserole, minted cabbage slaw and grilled green onions and vinegary bell pepper relish. My house smells amazing right now and I cant wait to dig in!
So let me start this post with an apology, I’ve been a tad bit busy and typing up my life has not ranked high on the priority list. I’m sorry for ignoring all of you, so what have I been up to the last few months? lets see….
BETTY -
No I wont show her yet. No woman wants to be seen before she is completely ready and I’m not going to do that to my girl. Betty is my motorcycle I decided to build from scratch. Yes from scratch, I didn’t buy a built engine like you see on tv and put it in the frame etc… I rebuilt the engine piece by piece, hunting for the parts to get just what I needed. Nothing was a kit, it was hand fabrication and lots of hours of making her mine! No rules besides what the state of Illinois says of course to make her legal, I just built what I thought fit my personality. So many people have asked me why a harley (can you see me in a sport bike?) like really I give off a sport bike vibe? I need to change that immediately, I know if you are on two wheels its already cool but me on a crotch rocket? ehhhh not so likely. I like vintage, I love everything old school. Give me a rat rod and some doo wop and you will see the inner greaser in me smile from ear to ear. I love that style, I love that era. I love all things vintage, if only the perfect “pin up” girl was out there! ahhh a boy can dream right? So for me to have a 32 year old engine and a 39 year old frame plus some newer parts mixed in just makes me happy on the inside. You may have your cruise control, power steering blue tooth enabled whatever, but I have vintage, and in my head I have just a bit of extra cool! hehe. Hey I can always build another one, havent you figured that out yet? Why build just one?
THE KICKER -
I had to get my motorcycle license. Yes I didnt know how to officially ride, but i knew I would love it. Build first, ride later. Same thing applied to my hockey career, i told my mom in 2nd grade “I want to play ice hocke”y, she replied “you have never been ice skating”. Ehh details, I played hockey! Let me tell you that I’m so happy with my class and my instructor Kathy! She was awesome and really taught me how to be a good biker not some db that we all know we have seen. I recommended everyone taking a class from www.lrn2ryd.com. Both Larry and Kathy made learning to ride the bike very easy and a ton of fun, thanks you two!
THE GARDEN –
400 seedlings to get my garden going this year. plus there is that whole yard clean up and getting everything ready for summer enjoyment. Don’t worry its all planted, looking great and Im excited to have some fantastic crops! this year Im clipping my bush berry plants and making them root to expand my stock of berries, approx 90 Feet of mixed raspberries, blueberries and blackberries! I moved my strawberries to a better spot and gave them a proper netting cover to keep the birds, rabbits etc out of them!
WORK -
Oh right I still have that little hotel and restaurant to run! Everything is great and I’m looking forward to a great summer. Speaking of a great summer, I plan on really enjoying my summer. I read the handbook and it had this whole paragraph on “work/life balance”
seems to be a life balance moment for me! As one of my friends has dubbed this the “Summer of Gresh”, please say hello if you see me out!
CITRINE BOMBSHELL -
Brewed that little number with Goose Island, so delicious! Not going to lie, brewed a homebrew batch afterwards. Hey a boy has to keep some goodness around when all of you drink it up! Thanks for loving it!
WEIGHT LOSS CHALLENGE -
Myself and Roger Herring both decided to “clean up our acts” and loose the weight. it was a simple challenge, who can lose the most weight in 6 weeks. Well I’m happy to say I’ve lost 23 pounds and still going strong. For those of you who don’t know this chef lifestyle I eat and drink better the anyone else out there. It just adds up, there is always an event to be at or an after party etc. I’m a new man, a new discipline, a new world! Its not over, I’m dropping more weight and I’m not happy until I reach my goal! I’m going to keep using my “Daily Burn” App because it’s the greatest! It makes me think about what I’m eating, nibbling on etc. If you want to lose weight, try it out, be disciplined and it will work.
CHARITY -
I had the luxury of cooking at some great charity events so far this year, man so many I cant list them all. Some highlights have been Food Fight and Meals On Wheels in Delaware. Anytime I can cook with other chefs and we just “let our hair down” ok more like we try to control Steph’s hair is a good time. Its always fun to just catch up with friends, we are all so busy its nice to see friends out and doing well.
al GRESHco feast -
Im back but with limited dates and I’ve given myself a little extra time to intensify the offerings. Only 4 dates this year so make your resos now.
June 16, July 28, August 18 & September 22
JOVE T’s BIG DADDY CONE ICE CREAM SHOP -
I love ice cream, Jove (my pastry chef and fellow punk rocker) makes amazing ice cream. We came up with this idea of just offering a Friday afternoon treat. So its simple, we make 2 absolutely killer ice creams every week and serve them just outside jbar (mid block on rush between Ontario and Ohio street) between 3-5 pm. Now if we run out we run out, get there early. Not everything in life is unlimited, deal with it.
GREEN CITY BBQ -
July 21, yes I will be there! Will you?
Talk with all of you soon, lots of fun still to come this summer! All the best and happy cooking!
rg