Wednesday, October 16, 2013

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

Chef Stephanie Izard and her new husband, Gary Valentine (Photo: Facebook); the wedding cake (Photo: Little Goat Bread)

Girl and the Goat chef/owner Stephanie Izard got married last weekend to her long-time beau Gary Valentine. If you weren't lucky enough to get an invitation, don't worry, you can still get a slice of her whimsical wedding cake. Created by pastry chef Mathew Rice, it consists of chocolate ganache with peanut butter and chocolate-covered Cheez-its. WHAT?! It's now available at Little Goat Bread for $3.

Tony Mantuano at last year's quick-fire challenge at Terzo Piano (Photo: Terzo Piano)

• Former SmallBar Division mixologist Craig Hiljus is now at JIMMY at James Hotel, and you might want to head over to try out some of the new fall cocktails. I love it when bartenders use ultra-fresh ingredients, and Hiljus goes a little crazy with them—which makes me a very happy girl. What has caught my eye are The Autumn Jam (bourbon, house-made butternut jam, fresh lemon, all-spice dram, demerara, molasses bitters), Whiskey Fritter…a la mode (rye whiskey, Benedictine, house-made apple butter, house-made honey cinnamon syrup, fresh lime, egg white, ginger beer) and a new take on the classic French 75, The Evening In Paris (cognac, roasted pumpkin syrup, fresh lemon, prosecco).

• I told you last week that Cristiana DeLucca left her position as head mixologist at The Drawing Room to pursue another opportunity. At the time she didn't disclose her next move, but it turns out that she starts at Bangers & Lace Oct. 16. She'll be slinging cocktails in a more low-key role for now, but she says that one of the reasons she made this move is because B&L is closer to her home.

• Whoa. Bill Kim's Urban Belly is folding into Belly Q, according to the Chicago Tribune.

• The fourth-annual Farm to Fork Fest takes place at Terzo Piano at 6pm Oct. 17. Chefs Tony Mantuano and Megan Neubeck spotlight the season's best ingredients with dishes prepared by local farmers such as Majestic Nursery, Living Waters Farm, Pinn-Oak Ridge Farm and Seedling Farm. There will also be a cocktail reception, quick-fire challenge between the chefs, four-course dinner, and open bar of sparkling wine, seasonal cocktails and local beer. It's $99 per person; call the restaurant for reservations.

• And Frontier's monthly "foodie" dinner returns, this time with elk as the main ingredient. Other than that, it'll be a mystery five-course tasting menu prepared by Brian Jupiter. It's $65 (with an option of wine or beer pairings for an additional $15); reservations must be made by calling the restaurant. 8pm Oct. 30.

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