A Rare Vintage Affair
On March 10, 2010 my good friend Rodrick Markus & I have teamed up to create an exciting event. This is the first time I’ve ever offered a complete tasting of the David Burkes Primehouse Dry Aged Steaks ranging from 28 days up to 75 days. If you dont know Rod, you deffinately need to come meet him because he is the guru of all things tea, his collection of rare teas is the best in the country! Cave aged pu-erh teas are absoutly amazing, there are so many great teas to enjoy and currently we are putting the fininshing touches on the tea cocktails and wines for the evening. The menu is listed below, it is all inclusive for 79 dollars, please call 312-660-6000 to make your reservation, remember space is limited. http://chicago.metromix.com/restaurants/article/tea-it-up/1796655/content
A Rare Vintage Affair
Wagyu Nibbles
Tartar With Freeze Dried Grape Caponatta
Emperors Lotus Blossom Leaves Crusted Braised Shortrib
Ninja Sausage Dumplings with Pineapple Shoyu
Dinner
Wet Aged Ribeye Versus 28 Day Dry Aged Ribeye
stewed green lentils with wild osmanthus petal & almond chutney
Emperor’s 2008 Oak Barrel Aged Keemun
40 Day Sirloin
emperor’s houjicha pickled carrots & buckwheat custard
2001 Vintage Pu-erh Wild Rose
Slow Roasted 55 Day Dry Aged Prime Rib In Fresh Green Kukicha
smoked potato dumplings, swiss chard crema
75 Day Ribeye
spicy crab with sicilian blood orange pu-erh sauce maltaise
1983 Vintage Private Reserve Masterpiece Pu-erh
Fields Of France Rooibos Biscuit
soft fleur de sel caramel, roasted mexican vanilla ice cream, brown butter sautéed mango,
wild osmanthus hedonistic orange blossom
Emperor’s Late Night Elixir
Executive Chef: Rick Gresh
Executive Pastry Chef: Jove T. Hubbard
Master Of Tea: Rodrick J. Markus
Sommelier: Rachael Johnson Hussar
WGN Cooking Demo
Today I cooked a great winter dish on WGN news, its really simple and somthing I’ve been making for years. When I was at Green Dolphin Street we could hardly keep up with production. I’ve adapted the recipe a bit so its easy to make at home, you can always substitiute a beef roast or lamb leg if you dont eat pork. Enjoy!
http://www.wgntv.com/videobeta/?watchId=ddadfc1a-bf8e-4711-85c3-3b265e673c15
Slow Roasted Pork Shoulder with “Mole Broth” & Tortilla Flan
5 # Bone in pork shoulder
1 ea onion, chopped
4 ea garlic cloves
2 ea ancho peppers, soaked for 30 min in warm water, stemmed and seeded
1 tbsp black peppercorns
½ ea vanilla bean, split and scraped
4 sprigs thyme
4 sprigs marjoram
1 ea carrot, chopped
1 ea Celery stalk, chopped
3 qts Chicken Stock
¼ bunch cilantro, chopped
½ cup almonds
To taste salt and pepper
Method:
- In a blender combine onion, garlic, drained ancho peppers, black peppercorns, carrot, celery and blend together using the stock to help blend this smooth.
- Season pork with salt and pepper, in a hot pan over high heat sear the meat until deep golden brown. Remove and turn flame down to medium heat.
- Add blended liquid and remaining stock, vanilla bean to the searing pan, bring to a boil, reduce heat to a simmer for 30 minutes. Add herbs and seared pork, cover and place in a 325°F oven for 3 hours.
- Add the almonds and cilantro and return to the oven for approx 1 more hour. Pork should be tender. Remove from pan, reduce sauce if necessary, adjust seasoning, strain and serve over the pork.
Tortilla Flan
1 bag corn tortilla chips, plain
3 ea poblano peppers, charred over an open flame
10 oz tomatillos
2 ea garlic cloves
1 bunch cilantro
4 ea eggs
1 qt heavy cream
2 cups mild cheddar cheese shredded
To taste salt and pepper
As needed vegetable spray
Method:
- In a blender puree peppers, tomatillos, garlic cloves, cilantro, eggs and cream until smooth. Season.
- Pour over chips and mix together well.
- In an oven proof pan, spray with vegetable spray. Add layers of chips and cheese until pan is full. This mixture should be wet, pour over additional cream mixture to ensure. Set aside covered for 40 minutes at room temperature.
- After 40 minutes check to see if the mixture is too dry, add additional cream mixture as necessary. Cover and bake in a 325°F for approx 30 minutes until set.
Brunch In A Box
I just launched my Brunch in a Box concept at David Burkes Primehouse, the follow up to American Dim Sum Brunch. Every week I offer a menu of collections in a bento box, for example the hangover box which contains mini burgers with french fries, mac n cheese with crispy bacon and a monte cristo made with house cured proscuitto & rockstar sunglasses! Yep the perfect cure for the hangover, some weeks I think I should just call this breakfast haha! I love to try many different things in a meal so this a fun way to taste the menu and enjoy multiple flavors. If you are truly a dare devil, try the mystery box, this is where we really get to have fun as chefs! Don’t let the steakhouse fool you, we are always cooking something cool in the kitchen! Here is a copy of the Brunch in a Box menu.
Brunch Boxes
Griddled 15
Cinnamon raisin french toast…maple syrup
Buttermilk pancakes…blueberries
Crepe…stewed fruit
Breakfast Sausage
Eggs 17
Benedict…spicy ham, hollandaise
Lobster Scrambled…crème fraiche, caviar
Peppers & Eggs… kobe paprika sausage, brioche
Bacon Biscuit
Little Bull 21
207L Beef Tips…arugula, blue cheese, tomato vinaigrette
Grilled Steak…mushrooms, onions & whipped potato
Shortrib Dumplings…horseradish, cheddar cheese, bbq sauce
Tempura Green Beans
Big Bull 42
Petite Filet…garlic spinach
Petite Kansas City Sirloin… asparagus
Delmonico…basil whipped potatoes
Petite Mixed Green
Hangover 16
Mini Burkers….spicy mayo, french fries
Mac N’ Cheese…chopped bacon
Monte Cristo…proscuitto, gruyere, tomato tapanade
Shells 21
Pretzel Crusted Crabcake…poppy seed honey
Angry Shrimp…basil, lemon, chili
Scallops…lobster fried rice, miso glaze
Oysters
Mystery Box priced daily
let go & let Chef Rick treat you to a culinary surprise
Pop Up Vegan Tasting
The email came through that guests of theJames hotel needed a vegan tasting menu, excellent! Its not often we get requests for vegan cuisine afterall we are Chicago’s premier steakhouse! This day took me back in time when I was just a line cook working at Trio in Evanston for Chef Shawn McClain, I was on entremetier (veg station). We had tons of food requests, special diets and overall a passion and audiance to create great cuisine highlighting vegetables.
I started out with some simple nibbles in the lounge, grilled eggplant arancinis that we placed on a bed of crushed nicoise olives with roasted garlic and fresh oregano. Three sisters farm grit cakes topped with smoked mushrooms and sweet and sour peppers. The last nibble was truffle root vegetable crostinis. Look at that knife work, my Sous Chef Nolan clearly passed skills class!
We had to play with our new kitchen toy, seeing the look on my Sous Chef Dino’s face when he plays with the cryovac machine is priceless, he’s happy Dino! We made compressed watermelon carpaccio topped with marinated kumatos, watermelon radish, slivered onion rings, cucumbers, fried capers, fried ginger and mint.
We had some beautiful local baby carrots, I cooked each seperately golden with garlic, orange with ginger and purple with chilies. They were cut into small rounds and tossed with dried baguette and the remaing cooking liquids and parsley to make a panzanella. This was wrapped in basic eggless pasta dough and baked. Garnished with olive oil poached fennel and a pesto of arugula and hazelnuts.
At this point in the evening the rest of the guests at the table were eating steaks and drinking bigger red wines, so I took a simple and beautiful approach to match. Grilled king trumpet mushrooms, asparagus and watercress emulsion, corn shoots and (below) caramalized caulifower and olive oil crushed yukon gold potato gratin with fresh thyme.
Dessert, I didnt get to take a picture but it looked and tasted amazing. John a.k.a. PC1 and Amanda made a heirloom apple crisp with organic oat struesal and orange sorbet. A fun day of cooking during a classic Chicago winter blizzard!
Getting Ready For South Beach Food & Wine
I’m excited, plain and simple! I can’t wait to go to SOBE Food & Wine! I cooked at Aspen Food and Wine last year and it was a blast! I know that Miami will only be better, theres so much more to do.
One of the dishes I will be making is a 14 day dry aged duck breast with foie gras dumplings and mango chutney. The key to this dish is having a dry aging room, lucky for me I have one at David Burkes Primehouse. It all starts with making a brine of 5 parts soy, 3 parts water, 2 parts honey, ginger, lemongrass, star anise and chilies all boiled together for 30 minutes and then chilled completely. Next I trim up any excess fat on the ducks, prick the skin all over and submerge them in the chilled soy brine for 30 min. After that its into the drying room, this happens approximately every 12 hours (twice a day). After 14 days the ducks are ready to be roasted. I can’t wait, they are so tasty, you just cant stop eating it. If you are in SOBE stop by the Best of the Best Event and try a plate, or two.
History Repeats Itself
I started 2010 by looking back in history, when it comes to food there is something to be said for “grandmas cooking”. For such a long time the culinary world shunned the thought of cooking food simply and set its sights on a higher caliber of product. I know my grandmother didn’t have the time to refine her skills in the kitchen to the point of 4 star perfection; she had to get food on the table. She couldn’t contemplate if she used a different olive oil how that slight change would affect the dish.
I think sometimes we take ourselves a bit too serious in the food world, yes both chefs and guests alike, chasing the perfect bite of flavor. I’ve actually witnessed guests at a recent wine dinner I attended put every dish under the microscope and pick it apart around the table so much that they forced themselves not to have a good meal. This is an actual quote from the evening “Yes this bass is exceptional, but in a dream world I would want more flavor from the fish, I think poaching the fish and then searing the skin crispy would have made the dish perfect”. In a dream world? Sorry I’m back here on planet reality, now chefs have to compete with a dream world? You go and poach your fish first then sear it crispy, let me know how that works out for you! How about the real issue was that the fish was farm raised and lacked the true flavor of wild line caught striped bass?
I meet young culinary students all the time, fascinated by the culinary world, eager to rise through the ranks like a rocket. The important thing is that no matter what your title or experience, you have to keep learning. I remember some of my early days in the kitchen working on a project and the chef would come over and show me another technique or recipe, wow I still use it today! In our own kitchen family kind of way we produce heritage recipes, one that is passed on from one to another over time.
Now that I’m looking back at old family recipes I realized that I’ve never once in my life used a pressure cooker. In the kitchen we always had the time to braise things for hours, we planned ahead for it. Plus who are you feeding in a 6 quart pressure cooker? We would need a 30 gallon pressure cooker at the hotel! So I purchased a home model and went at it, not having a clue as to how to cook with one of these. I read the book that came with it, clearly written in 1950 so I didn’t quite understand everything, but I’m a chef I’ll figure it out. I put some pork spare ribs in with onion, water, smoked and dried green chilies from the garden, homemade canned bbq sauce, sugar, salt and pepper. Put the lid on and then put it over a high flame until the pressure built up and the release cap was rocking back and forth. Turned the flame down so the cap would just rock back and forth for 15 minutes and then it was done. I let it cool at room temperature for approximately 45 minutes, opened it up and in front of my eyes in the pot was the most tender pork spare ribs I’ve had in such a long time. I turned the broiler on and while waiting I ate a 5 bone rack, they were so delicious. Once the broiler was hot enough I charred up the outside, glazed them with bbq sauce and sat down for a feast, just like grandma used to make (well a few improvements, grandma didn’t have smoked dried green chilies from the garden or homemade bbq sauce).
Michigan Farm, Beer & Cheese Trip
Back in October 2009 I took my crew on a trip to vist local sustainable farms, brewery and cheesemaking operation. This video is a snapshot of our weekend and we had such a great time! I have more trips planned for my staff this summer, its great to get out and see where your food really comes from. Thanks Michael Mason for putting this video together.
Lobster & Avocado Salad for Valentines Day
I put together a 3 part short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal that you can make in your own home. I have to thank Michael Mason for shooting on his high def camera and editing the material. This was a fun project and I hope you enjoy the video and the recipes. Now watch the video, print off the recipes, go shopping and cook like a pro chef in your own kitchen on Valentines Day!
Lobster & Avocado Salad…tipsy tomato sauce
Tipsy Tomato Sauce
2 ea tomatoes, medium sized, rough chopped
2 tsp tomato paste
1 oz vodka
2 tsp horseradish, prepared
1 tsp kosher salt
¼ tsp cracked pepper
10 drops tabasco or your favorite hot sauce
1/3 cup extra virgin olive oil
Lobsters
2 ea lobsters, 1# each
2-3 tbsp mayonnaise
½ tsp basil chopped fine
1 tsp lemon juice
To taste kosher salt and pepper
Avocado Mixture
1 ea avocado, ripe but not mushy, rough chopped
2 ea scallions, sliced thin
1 ea jalapeño, seeded, finely chopped
2 tsp cilantro, chopped (optional)
½ ea lime juiced
2 tsp extra virgin olive oil
1 ea tomato, small, peeled, seeded and small diced
to taste kosher salt and pepper
Garnish
1 cup mesclun greens
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Method:
- The first 7 steps can be made the day before.
- In a blender combine all ingredients for the tipsy tomato sauce except the oil. Puree until smooth, while running on medium speed slowly incorporate oil. Adjust seasoning if necessary and place in refrigerator for later use.
- In a pot large enough to hold the lobsters bring salted water up to a simmer. Remove claws and tail by twisting, if you are squeamish you can kill the lobster by inserting a knife into its head. Push a bamboo skewer into the tail to keep it straight when cooking. You can save the lobster bodies for stock or soup, freezing for a later date is good, just wrap them well in plastic wrap or a freezer bag.
- Place claws in simmering water and cook for 6-7 minutes, and tails for 3-5 minutes. Remove and immediately plunge into ice cold water.
- Once chilled remove meat from tails and claws, again save the shells for use in another recipe. Cut tail meat into chucks and leave the knuckles and claws whole. Set aside in refrigerator.
- Combine mayonnaise, basil and lemon juice, set aside in refrigerator.
- Combine the extra virgin olive oil and lemon juice listed in the garnish section, set aside in the refrigerator.
- In a bowl combine all the ingredients for the avocado mixture. Set aside in the refrigerator for up to 4 hours, make sure to press plastic wrap onto the surface to prevent discoloring.
To assemble:
- Toss lobster in mayonnaise.
- Toss mesclun greens in lemon vinaigrette.
- On a plate spoon a small amount of avocado mixture down in the center of the plate.
- Place greens off to one side.
- Place lobster mix falling off the mixed greens.
- Drizzle the salad with the tomato vinaigrette.
Spice Roasted Lamb, Dried Fruits & Fennel Tart Tatin for Valentines Day
This is part 2 of a short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal. Now watch the video, print off the recipes, go shopping and be a star in your own kitchen on Valentines Day!
Spice Roasted Lamb…dried fruits & fennel tart tatin
Dried fruits
2 tbsp butter
3 ea garlic cloves, sliced thin
1 slice white bread, crust removed, small diced
1 tsp sugar, granulated
¼ cup raisins golden, soaked in ¼ cup warm water to plump
3 ea dried apricots, sliced
¼ cup almonds, sliced, chopped
1 tbsp sherry vinegar
1 tbsp extra virgin olive oil
3 ea anchovy fillets (optional)
2 tsp basil, chopped
Tart Tatin
1 sheet puff pastry
2 ea fennel bulbs, medium size, cut into ½ inch thick lengthwise slices
2 ea oranges,1/2 of one zested, both juiced
2 tbsp honey
½ tsp fennel seeds, ground
5 tbsp butter, cubed
to taste kosher salt and pepper
Lamb & Spice Mixture
2 pcs lamb loin, boneless, silver skin removed
As needed vegetable oil for cooking
To taste Kosher Salt
½ tsp ground cumin
½ tsp black pepper
pinch cayenne pepper
½ tsp fennel seeds, ground
¼ tsp cinnamon
As needed extra virgin olive oil
Method for Fruit:
- In a sauté pan over medium heat melt the butter, add the garlic and cook until lightly browned. Remove garlic and set aside.
- Add bread cubes and toast until lightly brown, remove and set aside.
- Add dried fruits with plumping liquid, sugar & vinegar and cook until almost dry.
- Remove from heat, add to breadcrumbs and garlic, add olive oil, anchovies and basil. Adjust seasoning, leave covered at room temperature for up to 2 hours.
Method for Tart:
- In a nonstick oven proof pan or a smaller cast iron pan combine orange juice, zest, honey, ground fennel, butter, salt and pepper. Bring to a boil for 1 – 2 minutes, swirl pan to combine.
- Remove from heat and arrange fennel in a star pattern. Simmer for over low heat for approx 40 minutes adding a little water as necessary to prevent the mixture form burning. Then fennel should be tender and nicely glazed , make special note not to move the fennel around too much, the star shape will be presented later. Remove from heat and cool completely.
- Once cool cut a round of the puff pastry to fit over the fennel, place on top and use a ring mold to prevent the rise/shrinking of the dough in the oven. If you do not have a ring mold use a ring of aluminum foil. Keep in refrigerator until ready to bakes.
Method for lamb:
- Combine all spices together. Season lamb with spice mixture and salt when ready to start cooking.
Cooking & Assembly
- Preheat oven to 400°F degrees and bake tart for approx 10 minutes, drop oven temp to 325°F for approx 20 minutes.
- In a hot pan over high heat sear lamb on all sides until deep golden brown. Approx 3 minutes per side. Place in oven for 5 minutes. Remove from oven and lest rest in a warm place.
- Place tart over burner on low heat to warm the syrup, Remove from heat, invert a plate or cutting board onto the top of the pan and carefully flip over using towels and being very careful. Garnish with some fresh cracked pepper and fennel fronds.
- Slice lamb into medallions, season meat. Place on plate and garnish with fruit topping and a drizzle of extra virgin olive oil.
Chocolate Creme Pot for Valentines Day
Part 3 of my short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal. Now watch the video, print off the recipes, go shopping and cook a great meal in your own kitchen on Valentines Day!
Chocolate Creme Pots…caramilized oranges & madeleines
7 oz bittersweet chocolate
1 ¾ cups heavy cream
3 tbsp butter
Method:
- Bring the cream up to a boil.
- Melt chocolate and butter together over a double boiler, whisk thoroughly with a whisk. Whisk cream into this mixture.
- Pour mixture into ramekins or desired dish, refrigerate until ready to serve.
Garnish
4 pcs Madeleine (available at most coffee shops)
1 ea Orange, cut into segments
3 tbsp Sugar
As needed your favorite coffee or espresso drink
As needed powdered sugar, optional
Method
- Remove chocolate cream pot form refrigerator.
- On a oven proof pan lay out orange segments, sprinkle with sugar. Using a blowtorch caramelize the sugar. If you do not have a blowtorch using you r broiler set on high caramelize the oranges under the broiler.
- Be very careful removing the oranges place on top of the chocolate, garnish with a dusting of powder sugar. Serve with madeleine’s on the side and your favorite coffee drink.
Second Generation Bacon Candle
The bacon candle is a huge hit, but how do I take it to the next level? It just seemed natural to make a great spinach salad with a warm bacon vinaigrette. The candle itself is bacon fat mixed with chopped herbs and then diced red wine vinegar jelly is folded into the fat and it is left to chill completely. We light the candle upon your order and send it out to the table, this is steakhouse aromatherapy! We present the spinach salad garnished with grilled red onions, spiced eggs and feta cheese, grab the candle and pour the candle dressing over the salad.
Bone Marrow = Chef Comfort Food
Perfectly roasted after being cut lenthwise instead of the “rabbit hole” version served most often. Paired with a slow roasted head of garlic, toasted baguette and homemade cherry mostarda made from seedlings farm cherries. The first few were a snack for us in the kitchen and then we decided to share with our guests at David Burkes Primehouse, boy are they happy that we did!
October’s Farm Trip
October was one busy month for me, as soon as octobeer fest was over some of the kitchen crew, front of the house, sales & marketing crew packed our bags and hit the road to go visit some farms in southwest Michigan. Its no secret that I have pushed the restaurant this year into using more local products then ever before, the weekly shopping at Chicago’s Green City Market, living water farm who grows our hydroponich lettuce greens and spinach year round, all of our oats and cornmeal comes from 3 sisters farms and the list goes on & on. The crew has loved all of the wonderful product but I thought it was even more important for them to go and see what it takes to get us these great products in hopes that they will take even more care of them.
We also ate and toured New Holland Brewery, Fred and the crew as always gave us the royal treatment. Since I’m such a homebrewer and the crew has been so involved with my beer making it was great for them to see a larger scale operation.
The following day was a bit rough in the early hours for some who had a little too much brew the night before, I guess closing the parrot bar didn’t exactly help but we finally made it to Grassfields Farm to make cheese with Jesse Merman. The following is a collection of pictures from our trip, we had an amazing time and this trip changed all of our lives for the better. I’m already being asked to plan another trip, its great to see my crew take such pride and love in my vision.
Rethinking the Baked Potato
I’ve never offered a baked potato at David Burkes Primehouse because we are not the normal steakhouse, we use a modern approach and honestly who really enjoys a potato thats been baked off earlier in service and sitting in a warming drawer for hours like most restaurants serve. The skin is never crisp, its more steamed and it never has the delicious seasoned crust it should like when you bake one fresh. That just isn’t the type of quality I expect to serve in the restaurant and it is nearly impossible to pull off on a regualr basis, so I had to rethink the baked potato and came up with the loaded baked potato waffle. Its a waffle that is made out of baked potatoes, topped with crispy bacon, melted cheddar cheese, scallions and whipped creme fraiche and finished at the table with a drizzle of butter syrup.
Octobeer Fest Begins 10-4-09!!
Daily this will start with a beer reception from 630-7:15
Dinner starts at 7:30 in David Burkes Primehouse
4 course meal/reception costs $55 per person plus tax and gratuity
Purchase 8 courses (2 separate dinners) for $95
or
Purchase all 16 courses (all 4 seperate dinners) $175
cal 312-660-6000 for reservations
Chef Ricks Homebrew Dinner
October 4, 2009
Reception
Chef Ricks Selection Of Nibbles
Belgian Blond…snow white head, gold color, spice, malt hops & orange essence
Stoned Wheat…seedling farm peach infused wheat beer, zesty aroma
Dinner
Beet Cured Sturgeon
grilled brioche, butter whipped brie & spiced bacon mustard
Working Man Champagne…whipped cream head, golden body, toasted bread aroma, malt, fruits & spicy hops
Shrimp & Chorizo Cake
charred corn & roasted sweet pepper vinaigrette
I-PAC (India Pale Ale With Chamomile)…malt, toffee, caramel apples and floral hops that finish with chamomile
40 Day Dry Aged Slow Roasted Prime Rib
caramelized onion gratin & grilled lobster mushrooms
2 Wood Ale…reddish brown color, sweet aroma, caramel, toasted malt & velvety mouth feel,
started with birch syrup & finished with african mahogany
Sticky Toffee Pudding
chicory creme brulee & chocolate coffee caramel
Mr. Peabody Porter…rich, full bodied, bittersweet, chocolate & coffee
Two Brothers Brewing Beer Dinner
October 5, 2009
Reception
Chef Ricks Selection Of Nibbles
Cane and Ebel…unique red rye beer, full of hop flavor and aroma. 70 pounds of Thai palm sugar is added to each batch which attributes a vanilla-like flavor. A new hop variety call Summit is really showcased in this beer.
Dinner
Seafood Trio
Lump Crab Cake… roasted jalepeno relish
Fried Oysters… homemade pancetta vinaigrette
Chilled Lobster Taco… grilled onions, watercress, lemon crema
Ebel’s Weiss…traditional German Hefeweizen that is naturally unfiltered. It has wonderful malt sweetness and a soft aroma of clove, vanilla, and banana
Blackened Benton Bacon Raviolis
roasted pumpkin, toasted almonds & tuscan kale
Heavy Handed IPA…fall seasonal brewed with freshly harvested hops. Since these “wet hops” have not been dried before use, they add a wonderful character found in no other beer.
Coffee & Spice Crusted Dry 35 Day Dry Aged Sirloin
potato and onion gratin, fait gras, haricot vert
Red Eye Baltic Porter …starts with a 9.3% ABV Imperial Baltic porter recipe that can easily stand on its own. Then we loaded it up with 100% organic, fair trade coffee beans that were roasted about 3 miles from the brewery. The result is a wonderfully rich chocolate and coffee aroma, with nice coffee and black malt flavor, and a soft clean finish
Apple Tarte Tatin
salted caramel ice cream, caramelized puff pastry
Avalon…A spiced ale brewed with pressed apples grown right here in Illinois. The apples and a special blend of mulling spices are introduced into the mashing process. Champagne yeast is then used to create a highly carbonated beer with fruity undertones and a clean, crisp finish
New Holland Beer Dinner
Reception
Chef Ricks Selection Of Nibbles
Golden Cap…saison soft, golden beer with a subtle peppery fermentation profile.
Dinner
Spicy Salmon Gravlox
preserved bok choy, smoked potato pancake, citrus crème fraiche
Mad Hatter…india pale ale that is well balanced beer in terms of aromatics, bitterness and malty-sweetness.
18 Day Dry Aged Tenderloin Medallions
heirloom tomatoes & roasted garlic risotto with black pepper malt syrup
Sundog…classic representation of amber ale’s feature of caramel malt (barley.)
Braised Benton Bacon
celery root puree, grilled onions, mushroom wontons
Charkoota Rye…smoke-forward body is balanced with tones of deep molasses and caramel, with a crisp, clean lager finish.
Gorgonzola cheesecake
balsamic concord grape jam
Dragon’s Milk…Oak-aged Strong Ale/stout: Bourbon barrels lend their help to this deliciously balanced beer. Oak, bourbon, vanilla, roast, chocolate and coffee tones lurk beneath the surface. Extremely versatile, it can lend an earthy complement for mushrooms, beef, or balsamic, and it can also be a hearty counter to big, rich flavors like bleu cheese.
Goose Island Beer Dinner
Reception
Chef Ricks Selection Of Nibbles
Sofie…belgian style ale featuring citrus peal, vanilla, tart and dry
Dinner
Baked Lobster & Chestnuts
shallot confit & 3 sisters coarse cornmeal, roasted corn
Matilda…belgian style ale with a slightly fruity aroma, spicy yeast flavor
Chicken Liver and Crispy Rabbit Ears
cavetelli pasta, poached egg, manchego cheese
Juliet…belgian style ale fermented with wild yeasts and blackberries
Braised Dietzler Farm Beef Shank
parsnip puree, curry, haricot vert & red wine celery slaw
Pere Jacques…fruity malty ale, complex flavor
Cherry Bread Pudding
bourbon walnut caramel, vanilla bean ice cream
Imperial Brown Goose…strong bourbon barrel aged ale, this ale is rich and full flavored with
notes of wood, vanilla, and raisin
OctoBeer Fest 4-7, 2009 at David Burke Primehouse
There is no denying I love beer, so its only natural to celebrate my passion of brewing beer, drinking beer and cooking with all of you. I will kick off OctoBeer Fest at David Burke Primehouse with a homebrew dinner. I know other chefs have helped “make” a beer for a dinner, but I truely have brewed every beer featured at my homebrew dinner. I think that this unique approach of making not only the food but also the beverages will make for a remarkable dinner. The following three days I leave the brewing to the pros and I’ll stay in the kitchen.
Daily beer reception from 630-7:15 pm
Dinner starts at 7:30 pm
4 course meal costs 55 per person plus tax and gratuity Purchase 2 separate dinners for $95 or Purchase all 16 courses (all four seperate dinners) $175
Sunday October 4
Chef Ricks Homebrew Dinner
Reception Beers
Belgian Blond
snow white head, gold color, spice, malt hops & orange essence
Stoned Wheat
seedling farm peach infused wheat beer, zesty aroma
Dinner Beers
Working Man Champagne
whipped cream head, golden body, toasted bread aroma, malt, fruits & spicy hops
I-PAC (India Pale Ale With Chamomile)
malt, toffee, caramel apples and floral hops that finish with chamomile
2 Wood Ale
reddish brown color, sweet aroma, caramel, toasted malt & velvety mouth feel,
started with birch syrup & finished with african mahogany
Mr. Peabody Porter
rich, full bodied, bittersweet, chocolate & coffee
Monday October 5
Two Brothers, Warrenville, Illinois
Tuesday October 6
New Holland Brewery, Holland Michigan
http://www.newhollandbrew.com/
Wednesday October 7
Goose Island, Chicago, Illinois
Chicago Green City Market Demo
Today I had the honor and privelage to demonstrate some great uses of heirloom tomatoes at Chicago’s famous Green City Market. Here is a picture of most of my ingredients, the recipes are listed below. 
I’m serious when mixing drinks!
Heirloom Tomato Bloody Mary
1 tbsp Olive oil
1 ea Onion small, chopped
2 ea Jalapeño pepper, chopped
6 ea Garlic cloves, chopped
3# Heirloom tomatoes, chopped
¼ cup Celery leaves
1 ea Lemon Juiced
4 tbsp Horseradish
To taste Kosher salt, black pepper
2 tsp Worcestershire Sauce
2 tsp Celery Seed
Method:
- In a sauce pan sweat onions, garlic and jalapeño for a few minutes, add tomatoes and continue to cook to release tomato juices. Reduce flame and continue to cook over medium heat until tomatoes are almost dry.
- Add lemon juice, horseradish, Worcestershire, celery seed and celery leaves. Place in blender and puree. Chill and reserve, adjust seasoning once chilled.
- To make cocktail mix 2 oz of vodka, 5 oz of bloody Mary mix and shake with ice, serve and garnish as you wish.
Black Pepper Pappardelle Pasta
heirloom tomatoes, micro basil, pancetta
Pasta Dough
½ # AP Flour
½ # 00 Flour
2 ea Eggs
1 ½ oz Olive oil
3 tbsp Black pepper, coarse ground
2 tsp Salt
As needed water
Additional Ingredients:
3 oz Pancetta, bacon, smoked ham, smoked chicken etc…
1 # Heirloom Tomatoes, coarse chopped
½ oz Micro basil
½ oz Butter (optional)
1 oz Extra Virgin Olive Oil
2 tbsp Parmesan cheese, grated
Method:
- Combine all dry ingredients for pasta, combine eggs and olive oil in separate bowl and mix into flour mixture. Add water to bring together and kneed until smooth. Set aside for 30 minutes, roll out into thin sheets and cut into 1in wide by 6in long noodles. Set aside.
- In a sauté pan sweat pancetta until almost crispy, add tomatoes and sweat to release juices and warm through.
- In a separate pan of boiling water cook pasta approx 2 minutes. Drain well, dress with olive oil, salt and pepper.
- Toss tomatoes with basil and butter, put in bottom of bowl.
- Place pasta on top of tomatoes and top with cheese.
Home Brew 101
I love to brew beer, it’s one of my hobbies that is relaxing and has so many tasty rewards!! There are a few ways to brew – extract partial mash or all grain. I brew mostly all grain, there rarely is a reason for me to use an extract unless I’m making a starter for my yeast, or I want to awaken something in second fermentation, plus all grain is wwwwaaaayyyyyyy cheaper! What’s that, really tasty cheap beer; does such a fabulous thing exist? Yep it’s called homebrew.
Beer is made from 4 basic things grains, water, hops and yeast. The grains have been malted in order to extract the proper sugars and starches needed to brew. This is not the barley found on the shelf of the grocery store! Remember like anything in life; the better the quality ingredients the better your final product will come out! I’m lucky to have a top notch home brew supply store so close to my home and the guys that run Perfect Brewing Supply in Libertyville, Illinois always help point me in the right direction. I think that sometimes they wonder where I come up with my crazy beer ideas, hey I’m a chef!! That translates into crazy, rule breaking, tell me I can’t do that and I will prove you wrong 10 times over. Who makes rhubarb Belgian wit, or angry ale with a blend of yeasts strains that probably shouldn’t go together? Yep that’s me and that’s what home brewers do, we help invent the next great batch of beer!
The basic idea of beer is that you steep grains at certain temperatures for extended periods of time like a tea, drain the liquid off and reduce it to a specified amount along with items to clarify and flavor the ”wort” as it is referred to at this stage in beer making. As you see in the picture the grain is just resting in the liquid, which is drained off and boiled with various flavorings etc…
Boiling the wort with hops and any adjuncts.
The wort just before straining and cooling to 70 degrees in less than 20 minutes.
Before I add the yeast it’s important to boost the oxygen in the wort. Shaking the beer for 3 minutes will only achieve 8 parts per million, but who wants to shake 5 gallons of liquid for 3 minutes, not me! If I use my oxygen tank, stone diffuser and some tubing I infuse 15 parts per million in about 45 seconds.
On the left a package of unactivitaed yeast, the packet on the right is ready to go.
Here the wort/yeast mixture has been sealed, fitted with an airlock so co2 escapes and no oxygen can enter. The wort sits for 5-7 days in temperatures generally between 45-75 degrees where it ferments and becomes beer. After this first fermentation I have the option to put it into second fermentation & add more flavorings or depending on the type of beer bottle or keg immediately.
More to come on second fermentation, bottle or keg conditioning, happy brewing!
Meet The Boys
These photos are from a photo shoot at Primehouse last summer for the Anti Cruelty Society of Chicago. From left to right – Mr. Peabody, Oswald & Bentley.
This is Mr. Peabody; he is a Beagle & West Highland White Terrier, 13 years old and the perfect gentleman. I refer to him as Peas; he has seen it all since I moved to Chicago almost 14 years ago.
Bentley, 100% Beagle! He is 7 years old and thinks he is king of the world. Loves to steal any tidbit of my cooking that he can, loves to garden without dad as well. The only problem is that he doesn’t share the crops with me; he keeps them for himself. Last week he ate about 30 radishes before I noticed him in the garden.
Oswald, the big baby! Ozzie is 3 years old and a Weimaraner. Full of energy and loves to play catch with the ball. True to his German heritage, he doesn’t know when to quit, he plays until he can’t walk and then rests for a few and goes right back to playing ball. He is a big boy around 70 pounds but thinks he’s a lapdog! Ozzie loves to cuddle, usually falling asleep with his beloved toy ball under his chin.
Chicago Green City Market Chefs BBQ
This past Thursday Chicago Green City Market held its annual Chefs BBQ, it was an honor to cook at this event. We had a great time as expected; the best was to see the smiles on our farmer’s faces and their families. We see them every week and the market is usually crazy busy so it’s nice to see them not working and enjoying themselves!We topped our table off with sod which we later planted at the market in a bare spot by a bench. Our Himalayan pink salt served as our landscape blocks containing our herb garden featuring sweet basil, opal basil, rosemary, lavender and sage all from Nichols Farm. Some hand tools from my backyard, a few flower pots, Templeton Rye bottles and the usual business cards etc… We were ready to go and had about an hour and a half to kill so it was great to walk around and talk with other chefs and catch up before starting to cook. We grilled 35 day dry aged ribeyes and served them with a German style potato salad made from what we dubbed Nichols farm “cobblestone potatoes”, knob onions, bacon and Templeton Rye whisky. Smoked river valley shiitake mushrooms and Green Acres super sexy carrots shaved into a slaw. It was a fun night and a huge success, we brought enough plates for 700 servings and ended up serving over 850 servings, I’m glad we prepped extra!
Which Little Piggy…
Above is a shot of the salami that is drying in the aging box at Primehouse, we made this a few weeks ago from the whole pigs we purchased. I tasted it yesterday and it has about a week to go before its ready. The pancetta pictured below is almost ready; it looks beautiful and smells fantastic. I can’t wait to start cooking with this, one more step closer to truly making everything in house which is a hard task for such a busy operation!
Flesh Of The Gods
There is no denying the power of the porcini mushroom, the first time it graces your mouth your life is changed forever. Today I received 20 pounds of porcini mushrooms; I’m so excited I ordered 30 more pounds for tomorrow to preserve for use at a later date. I have been dreaming lately about working with some porcinis. I have to admit; I cleaned some up, tossed them in some oil, salt and pepper and grilled them off for a snack. Now that’s what I call benefits, how many people out there get to do that for an after breakfast snack? Tonight I will feature a salad of grilled porcinis, lombardy spinach, pepato cheese and warm benton bacon dressing. Time to go play with the chanterelles that arrived today and look fantastic, I bet they taste even better!
Porcinis on the grill!
ASPEN FOOD & WINE Quick Recap
Ive spent the last few days in Aspen, CO at the food and wine festival. Friday and Saturday my Banquet Chef Erik and I worked our butts off, friday we made 600 sliders for Sam Adams burger bash at the little nell. Sat we cooked 180 pounds of dry aged ribeye and served in the tent. Sunday was our day to enjoy the show and more of Aspen, unfortunately today I was bumped from my flight and cannot get back to Chicago, ugghhh another day in ASPEN!!! I’m keeping this short because I’m going back out to enjoy this great city, its the devils playground! I’ll write more later, time to go play!
The Beauty Of Pork
Recently I purchased 2 whole hogs from my old friend George Rasmussen of Swan Creek Farm. When he pulled up to the restaurant it quickly spread through the kitchen that our little piggy’s arrived and the crew ran out to the trailer parked on Ontario Street like it was Christmas morning.
After freaking out some people walking down the street because I guess they believe meat comes in cute little packages with cartoons on them like in the grocery store and not from real animals! Really people? Come on! We brought them inside and freaked out some of the housekeeping staff who ended up praying because they were stuck in the elevator with the pigs; when we finally arrived to the butcher shop and weighed them… 396 pounds of pure yummy pork! A few days later the crew and I broke down the pigs, it was great to have the pastry department butchering as well. Even our front of house staff showed up to watch and take pictures!
So what did we do with all of this pork?
Tete de cochon, 4 prosciutto, 40# of salami, 40# soprassata, bbq spare ribs, various loin specials, pancetta, roasted pork glace & crispy pork rinds.
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