Wednesday, January 30, 2013

Lite Bites: What Your Favorite Chefs & Mixologists Are Up To Around Town This Week

Brian Enyart (second from left) with Paul Virant (far left), Rick Bayless and Paul Kahan. (Photo: Enyart's Facebook)

Movers shaking sh*t up.

• For a guy with his pedigree, Brian Enyart keeps a pretty low profile. Since leaving the top post at Rick Bayless's Topolobampo in 2011, he's been out of the spotlight, but busy as hell. He worked on 17 projects for Lettuce Entertain You, which included the openings of Do-Rite Donuts, Paris Club and RPM Italian. Currently he's consulting once a month for a week in Los Angeles on various restaurant projects. What's really awesome is that the Michelin-starred chef is also sharing his culinary skills with the public by serving as a part-time instructor at The Chopping Block. Think about how lucky you will be if you pick up even a sliver of what he can do!

Alinea's Grant Achatz is live tweeting from Lyons, France during the prestigious Bocuse d'Or. On his team (Team USA!) are culinary stalwarts Thomas Keller and Daniel Boulud.

Anthony Bourdain is set to be the main attraction at the annual National Restaurant Association Show in May.

Grass Fed's smoked black Manhattan. (Photo: Ashley Pawlak)

• Here's the recipe for Chile Verde with Garlic and Habenero Roasted Sunflower Seeds. Matt Troost of Three Aces blew me away with this tasty concoction, so I awarded him first place over some very talented chefs during a chili cookoff at Red Door Monday.

• Former Markethouse chef Scott Walton has revealed details of his next project, Howells and Hood in the Tribune Tower. On a related note, Markethouse has named De'Ann Wellwerts as Walton's replacement, according to GrubStreet.

• Chef/restaurateur Mark Steuer has named Sterling Field the new beverage director at Carriage House and The Bedford. He replaces Michael Simon, who resigned earlier this month.

• Bucktown's Grass Fed may be off the beaten path when it comes to steakhouses, but what they're doing to match cocktails with cuisine is quite remarkable. Owner Scott Kay acts as beverage director, and one of his biggest achievements is the Smoked Black Manhattan, which pairs perfectly with a seared steak. To make it, Buffalo Trace bourbon is house-smoked over a two- to three-day period. It also includes Averna Amaro and Angostura bitters.

• And finally, who do I need to talk to in order to make sure this never happens again?! Chicago Restaurant Week, Chicago Auto Show and the Grand Chefs Gala are all happening at the exact same time! It is going to be damn near impossible to book a reservation around town . . .

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