Something A Little Different- Charlie Trotter's Cooking Class Demonstration By: Elizabeth

Elizabeth Bayston is a fitness trainer and business owner from Lincoln Park. Her favorite kind of food is fresh, healthy vegetarian food and 'za (pizza). She tries to eat according to her motto: "Gourmet Everyday- treat yourself to the freshest wholesome ingredients possible- you and your body deserve it".

A cooking class demonstration at Charlie Trotter’s is my most memorable dining experience. I saved the menu from this experience. Thirty-five of us who had the intuitive good fortune to purchase a $100 ticket for a school fundraiser were equally blown away and hopefully all have treasured the experience as I. Back then, Charlie Trotter’s ruled the Chicago fine dining destination spots. Others have followed, but at that time Trotter’s along with West Coast Keller and Waters were trend setters serving fresh flavorful food in stylish settings. Diners flock there to celebrate memorable occasions and receive the royal treatment: cozy amply spaced seating areas, relaxing background music congenial to conversation, cordial and attentive dining staff. A three-four hour sitting was the norm. This afternoon fit all those criteria and the icing on the cake was having Charlie himself and his entire staff at our disposal (in his kitchen I might add) for viewing and questioning.
The sommelier greeted each of us with utmost courtesy offering a champagne flute of Gruet Blanc De Noirs Brut from New Mexico to stimulate our afternoon palates. Relaxing living room chairs with sufficient high backs added to our comfort level as we all settled in to see the maestro at work and take copious notes. Our first of four wine-paired courses was a cerviche of Citrus (grapefruit- I recall) cured Smoked Salmon with Soba Noodles and Ginger Soy Hijiki Sauce. Our palates cleansed with a pouring of a 1998 Chateauneuf du Pape Blanc Chateau La Nerthe . The second course sampling of Roasted Elephant Garlic Soup with Fennel, Cumin Scented Eggplant and Fennel Emulsion was no less impressive. Its creamy yet light texture languished on the tongue and again paired beautifully with the aforementioned aperitif. Both Charlie and Sous Chef Sari gave us sufficient explanations on the meticulous preparation of this dish. Another one of those why you don’t attempt this at home type detail. Of particular noteworthy was the fresh “home grown” ingredients incorporated from the garden out back. A key differentiation point offered in New American cuisine. Along with other notable restauranteurs then Trotter’s prodigious attitude provided the catalyst for today’s Green City Markets now commonly accepted city wide. But I digress, onwards to the Main Event; Thai BBQ Beef with Collard Greens and’ Hen of the Woods’ Mushrooms composed of a secret asian spice blend no doubt he will take to his grave. The Volnay selection of “Caillerets-Cuvee Anciennes Carnot” Bouchard provided an appropriate chaser. Gratefully the sommelier came by with ample refills as our never before stimulated tongues were on fire. Sadly, we accepted our final course that afternoon of Espresso Crème Brulee with Dark Chocolate Sauce, (simple but so smooth), with a tiny glass of 10 year old Malmsey Madeira. Alas our rich experience bought at a bargain basement price had come to an end. And now that this famed restaurant is closing its doors after twenty-five successful years makes it that much more memorable. Though almost twelve years have passed, I still relish this once in a lifetime experience in one of America’s most sought after kitchens. As they say in Hollywood – it doesn’t get any better than this


Charlie Totter's

816 West Armitage Chicago, IL 60614

(773) 248-6228

http://charlietrotters.com

Inovasi By: Steve Rheinstrom

Steve lives in Highland Park and enjoys cooking, photography and even hitting the slopes skiing in the winter.  He says because he enjoys cooking so much he truly appreciates going out to restaurants and experiencing the creations of a great chef. If you asked him what the best ingredients are for a perfect meal is he would say love and care.

We had dinner with our friends the W**** at one of my favorite restaurants, Inovasi in Lake Bluff.  A delightful place in an unlikely spot, as Lake Bluff is not know for fine dining, but that has changed since Inovasi arrived 2 ½ years ago.  “Inovasi” means innovation in Indonesian, and it is an apt name for this restaurant.

To give you a flavor for the surroundings, the restaurant is right in the middle of the small town center area of Lake Bluff, east of Sheridan Road off Rt. 176.  You walk into the restaurant in it’s bar area, a nice sized room with an almost Jackson Pollock like, bar counter.  The bartender is first rate, and the assortment of spirits and craft brews are excellent.  The seating areas are divided into 3, a smaller room off the bar, and 2 larger, open spaces with window views of the kitchen as you walk to your table.  The furthest room has a gas fireplace, and there is a touch of prairie style architecture to the moldings on the ceiling.  A picture of Theodore Roosevelt sits above the fireplace, and the menu makes mention of the ideal of conservation and the restaurant’s support of local sustainable organic farms.  The wait staff is uniformly knowledgeable and helpful, and the service is impeccable.

The chef, John des Rosiers, has a local background.  His career started at Gabriel’s in Highwood, and then to training at the Culinary Institute of America in Hyde Park, New York.  He then worked at Charlie Trotter’s, and returned to climb the ladder at Gabriel’s to the reach the level of chef de cuisine.  He then worked at Bank Lane Bistro in Lake Forest before he opened Inovasi.

This restaurant gives him the stage to create his style of fusion, mixing Asian accents with local ingredients.  This is not fusion restricted to one geographic area, but can reflect Spanish influences, low country Carolina cooking, and many others.  The menu changes with the seasons, reflecting what is best available.  The first time I went to Inovasi, I had rainbow trout served on a piece of cardboard, with a palate of 4 different sauces in a very random and abstract Jackson Pollock painting type of presentation on the shiny side of the cardboard, each of the sauces delicious, and the trout perfectly cooked.  The menu here has enough choices to satisfy my vegetarian daughter, and plenty of meat opinions for the carnivores, as well as fish choices.

On our last visit, we started with “Argyle St” flatbread, with pecans “driftless cheese” and wild huckleberries, sprinkled with herb oil.  Roasted Brussels sprouts were topped with shallot, a local cheese, and a touch of a truffle mayonnaise.  A circle of “El Piconero” goat cheese was mated with a small pillow of polenta and a tomato fondant.  Perfectly fried and lightly breaded calamari was spiced with Spanish chorizo and hints of marcona almonds.  These plates are small portions, designed to be starters, but were enough to share.

For entrées, I had the “fish swimming yesterday” which in my case turned out to be striped sea bass on a bed of julienned carrots with macadamia nuts.  D*** had the “carnivore addition” which was a delightful preparation of pork shoulder with anson mills farro verde, huckleberry vinaigrette, and fennel tops marinated in a variety of spices and presented in a round timbale about 2 ½ inches high.  My wife had dry aged beef sirloin served aside dollops of spicy chocolate (a take on molé) and cheese croutons.  J*** had organic roasted chicken breast on antebellum grits.

Chef des Rosiers constructs the plates elegantly.  The thing to keep in mind is that the “main” plates are still on a small portion concept, but the costs reflect the quality of the ingredients used.  The “fish swimming yesterday” is apt, as the piece of fish is sourced from small family operation fishing boats.  The striped sea bass I had was hand caught the day before in Rhode Island.  There is a Kentucky grilled squab on the menu that I am going to try next time. Add a little extra trust in Chef des Rosiers, and let him pick a tasting menu of 5 courses, that can be tailored around individual’s food allergies/aversions.

I also can't forget that I love burger night, every Tuesday.  They are not the cheapest burgers in town, but they are all very well executed and worthwhile!

 

Inovasi

28 East Center Ave.
Lake Bluff, IL 60044

(847)295-1000

http://inovasi.us/

Café Ba Ba Reeba By: Rudy Abiera

Rudy is a research development manager who enjoys cooking and bowling. He uses his outside dining experiences to further develop his own creativity and cooking explorations. If Rudy chooses a drink while dining he will usually choose wine or a Latin Mojito.

The restaurant that keeps me coming back is Café Ba Ba Reeba on N. Halsted in Chicago. This is because Café Ba Ba Reeba has a great overall dining experience. First-Tapas style is always a blast, especially if you are looking for a variety of eats…don’t go with anyone who does not like to “SHARE”…that’s what Tapas is all about! My personal peak is my dinner is when the Paella comes out…Fantastic! The bonus to this restaurant is that they do special events like Flamenco Dinners and Paella classics! What keeps me coming back is the atmosphere and quality of the staff, the great outdoor patio seating, the ever-changing menu selections, but most of all…we can keep coming back with different people, with different tastes and make it a totally new and exciting experience! Remember, “Life is Food-Food is life!” 

Café Ba Ba Reeba

2024 Halsted Street

Chicago, IL 60614

(773) 935-5000

www.cafebabareeba.com