A Bliss-ful bash for the sweet tooth

(Photo: Sugar Bliss)


Thank The Local Tourist for extending your Valentine's Day, with a Chef's Table event that's all about the sweets on Feb. 17.

It's happening at Sugar Bliss, where owner Teresa Ging will dole out homestyle cupcake creations paired with port and dessert wines. And we hear that you'll also get to sample her already-famous "frosting" shots. Yum yummy!

7-9pm Feb. 17. $25 (the last one sold out almost immediately, so get on it!)

Sola chef on her way to Burger Bash

If you're lucky enough to have tickets to the annual Amstel Light Burger Bash happening at South Beach Food and Wine Festival Feb. 19-22, good for you.

But if you're stuck here like the rest of us, have no fear.

Sola chef Carol Wallack is featuring her juicy Wagyu burger that same weekend at the restaurant. The burger, which comes with cambazola cheese, house-made bacon, caramelized onions and arugula all squeezed between a soft pretzel roll, is what she'll be serving in the Burger Bash competition judged by TV personality Rachael Ray.

Doesn't it look delicious:



Get it Feb. 19-22.

What they're saying on Facebook . . .

Deejay Madrid Perry is hosting a Valentine's Day event at Sushi Samba. (Photo: Robzoom)


Le Colonial: "Preparing the menu for WEDNESDAY DATE night! $20/person...."

Bob McDermott (owner/Beer Bistro): "Adding 6 more draft lines."

Elizabeth Palmer (Wine Director/Carnivale): "Taking her fiancé to Blackbird for dinner."

Madrid Perry (Deejay): “Working on The Unconventional Valentine Masquerade of the season.....C'est Dommage at Sushi Samba.”

Azimio Rashad a.k.a. "Z" (Mixologist): "Gonna be slinging drinks at Manor tonight. Who's coming?"

Sweets & Savories: "Join everyone at Sweets & Savories (on Feb. 11) for the filming of 'Sweets & Savories Burger' segment on 190 North!"

Jon Young (Managing Partner/Volo): "French Wine Dinner baby. Oui Oui to mind-blowingly good wines and a sublime menu - can't wait!"

On its way ...

A tipster sends in this photo of the third Goddess & Grocer, scheduled to launch in Lincoln Park.

He writes: "Doesn't look open yet but they just put the awning up today."

So any day now?!

After this airs tonight . . .

. . . you won't be able to get a reso at L.2O, Laurent Gras' sensational seafood restaurant that's featured on bad boy chef Anthony Bourdain's "No Reservations."

Drive Thru liveblogs the episode, which should be added entertainment.

What they're saying on Facebook . . .

Tru Executive Chef/Partner Rick Tramonto. (Photo: Tru)


Charles Joly (Mixologist/The Drawing Room): "Gearing up for bartending at Pops for Champagne with Chef (Nick Lacasse) tonight!"

Dale Levitski (Chef/Relax): "Is ass deep in cookbooks. Love it..."

Mac's Bar: "Closed at 9pm (Monday) for the annual holiday party."

Mark Mendez (Chef/Carnivale): "Thinking about spring menu changes, first thought, asparagus with marcona almond butter and chorizo breadcrumbs."

Edwin Rios (Deejay): "Spinning at Darkroom on Wed Feb 4, Buddha Lounge Feb 5th, Vain Feb 6th, Ohm Feb 7th.. Uh huh!"

Rick Tramonto (Chef/Partner Tru): "Getting ready to cook at South Beach Food & Wine Event."

Erick Williams (Chef/MK): "Just got 2 whole bluefin tuna. The collars and toro are off the hook. Literally. Guess what the additions will be tonight?"

Pastry chefs on the sweetest day of the year

Valentine's Day is perhaps the biggest time of the year for pastry chefs, so our friends at the Restaurant Intelligence Agency asked their thoughts on the occasion in the new Back of the House feature:

What foods say "romance" to you?

Todd Feitl (Vie): I guess chocolate-covered strawberries because it is kind of a standard.

Craig Harzewski (NAHA): Anything cooked at home and anything that has been braised.

Jeannie Stephenson-Posilovich (The Goddess & Grocer): I read somewhere that food is "sex for the stomach." I agree and I love to eat—a lot. So, all foods say romance as long as they don't give me bad breath and a tummy ache.


Are there any ingredients with aphrodisiac properties that you plan to use? If so, how did you learn about these ingredients?

Feitl: The only ingredient I know of that I use, as far as an aphrodisiac goes, is chocolate. I think I read somewhere that truffles can be an aphrodisiac and I have a black truffle ice cream available on my ice cream list.

Harzewski: Chocolate!

Kimberly Schwenke (312 Chicago): I am making rose preserves with red rose petals. The oil from the rose petals is considered an aphrodisiac. The rose preserves are both a visual addition to the plate and, more importantly, another level of flavor for the dessert.

Stephenson-Posilovich: Just chocolate. Obviously that is the ultimate mood-enhancing food. But I'm not trying to "turn on" our customers. I just want the desserts to taste good and be truly satisfying.

Duffy's got spring fever

Chatted up Avenues' Harley-ridin' chef de cuisine Curtis Duffy at the Cystic Fibrosis Foundation's annual Grand Chefs Gala last week about what’s next at the modern American restaurant inside the Peninsula.

He's excited about his brand-new spring menu, which will be revealed this week (the restaurant reopens after a monthlong hiatus) with a new emphasis on garden-fresh gourmet. He also gives us a preview on his blog:

"This time away from my regular schedule has given me the opportunity to brainstorm and conceptualize new dishes for the spring menu of 2009.

While being away from the kitchen, I composed one new dish a day. I have 31 new dishes finalized on paper and ready to execute in the kitchen."



New Avenues dish: Wagyu Beef Cheek Cannelloni, Kaffir lime, black sesame in forms, coriander blooms. (Photo: Avenues)


Thirty-one new dishes?! Wow. Some of the entrees to expect when Avenues reopens Feb. 4 include the Wagyu beef cheek cannelloni and Jidori chicken with sudachi sherbet.