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.

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.

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

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

 http://www.twobrosbrew.com/

Tuesday October 6

New Holland Brewery, Holland Michigan

http://www.newhollandbrew.com/

Wednesday October 7

Goose Island, Chicago, Illinois

http://www.gooseisland.com/