It's Time To Book Reservations For 'Chicago Chef Week,' Happening March 17-22

Matthias Merges (from left) photo via chefsconnection.com; Ryan McCaskey (Photo: Acadia); Andrew Zimmerman photo via Splash Chicago

Chicago Restaurant Week is a thing of the past. It's now time for Chicago Chef Week, in its fifth year and happening March 17-22. To entice you to participate, more than 70 chef-driven restaurants will be offering three-course, prix-fixe deals for lunch ($22 where served) and dinner ($44).

I'm telling you this so far in advance because for some of these spots you might want to book as soon as possible. For example, this year's event boasts three of the biggest winners of the recent Banchet Awards: Chef of the Year Matthias Merges (Yusho), Best Restaurant recipient Andrew Zimmerman (Sepia) and Best New Restaurant winner Ryan McCaskey (Acadia, with Jason Prah winning for Best Sommelier).

Senza Introduces All-Gluten Free Bakery . . . And The Items Look Tasty!

Senza's new gluten-free muffins are offered daily at the bakery. (Photo: Senza)

Susan McMillian and Amelia Fonti are accomplished bakers who also happen to own the critically acclaimed, gluten-free Senza restaurant in Lakeview. And now that the spot's gotten into its groove, it's time for them to do what they do best.

They recently launched a bakery inside the tiny space that's only open during the day. It's open 9am-noon Tuesday through Friday and the lineup includes:

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

Sola's Carol Wallack with her Hanger steak in chocolate demi. (Photo: Sola)

Sweet sensations . . .

• Valentine's Day may be long over, but Sola's Carol Wallack is still celebrating with a chocolate prix-fixe menu that's available throughout the month, Monday through Wednesday. Highlights include the cocoa nib-balsamic salad and Hanger steak with mashed sweet potatoes, Chinese broccoli and chocolate demi. It's $30.

• Here are the locals who made the cut for the James Beard semi=finalists. Those who made it to the finals will be announced in March. Good luck to all!

• Cheers—the only beverage business publication devoted to full-service restaurants, bars and hotels—recently honored the Tippling Bros. (Little Market Brasserie, Mercadito, Tavernita) with the Beverage Industry Innovator of the Year Award. That's mostly for the duo's creative kegged cocktail system at Tavernita.

Are Carrots The New Fois Gras?!

According to Grant Achatz (Alinea, Next) in his twitter they are.

A Brilliant 'Bond Brunch,' Plus More Festive Oscar-Themed Parties Set For Sunday

Les Misérables. Life of Pi. And 50 years of Bond.

With all the exciting movie themes set to play out at this year's Academy Awards ceremony, why is it that Kit Kat Lounge and Supper Club is the only spot in town cashing in on the fun?!

For the occasion on Sunday, Feb. 24, the Lakeview restaurant plans to throw a brilliant Bond Brunch that's followed by the Life of Pi Oscar Party. These bashes sound like a blast with the brunch highlighting the iconic 007 series by showing many of the films on seven HD projection screens.

There will be live performances as Diva Madam X sings some of the series most notable theme songs, including "Die Another Day" and "Skyfall." Of course there will be cocktail specials (shaken, not stirred!) and staffers will be decked out in Bond Girl and villain costumes. A $10 drink package includes mimosas, sangria and a special Octopussy cocktail. The brunch is 11am-3pm and the regular menu will be served.

If you're still standing, hang tight for Kit Kat's annual Oscar party, which starts at 5:30pm. The restaurant and lounge will be transformed into a glowing island of meerkats, and the staff will dress as zoo animals. There will be more live performances, plus half-price cocktails. Guests are encouraged to dress in black-tie attire or Life of Pi-inspired costume.

Additional parties happening around town:

Chicago's Culinary Heavyhitters Share Thoughts & Recipes During Black History Month

Brian Duncan of BIN 36. (Photo: BIN 36)

"Black History Month is a brilliant opportunity for us to share the monumental accomplishments of so many past and present with our children," says Brian Duncan, partner/wine director at BIN 36.

He is one of several accomplished local African Americans in the culinary industry I spoke to recently on their thoughts about the significance of Black History Month.

Find out what others had to say, including chefs Erick Williams (MK) and Trevor Hoyte (IPO) as well as sommelier Wanda Cole (Dining Room at Kendall College).

They also share recipes, including one for Powdered Doughnut Beignets with Apple Rum Sauce from Frontier chef Brian Jupiter.

Yum!

Seafood With Sass . . . For Lenten Season

Ryan McCaskey brings back his famed lobster "pot pie" for winter at Acadia. (Photo: Acadia)

OK, so you've given up meat for Lent. Or you just need a break from all that heavy wild game and want to delve into something different.

Don't even think about consuming one of those super-dry fish sandwiches at the "golden arches." It's time to upgrade. And Acadia executive chef/partner Ryan McCaskey should certainly be able to make you happy with one of his most famous seafood dishes.

McCaskey's lobster "pot pie" first appeared on the now-shuttered Rushmore's menu when he was executive chef (now Vera). In its new life, it's more refined with locally sourced ingredients, which help the flavors pop. The Stonington lobster is surrounded by pommes Dauphine, arancini, black trumpet mushrooms and Thumbelina carrots in a rich bisque. The dish is crowned with a house-made sour cream pastry—which serves as the crust. It's $38.

If the price is a bit steep for you, McCaskey also uses the Stonington lobster in his lobster roll ($16). For ultra-freshness, the rolls are flown in daily from Maine. It comes with house-made salt/vinegar chips.

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

Teriyaki chicken-stuffed bao from Wow Bao. (Photo: Wow Bao)

Some shining stars on a sunny day . . .

• These guys are always on to the next thing. Wow Bao managing partner Geoff Alexander and chef/partner Marc Bernard (also exec chef at Big Bowl) have created new self-order kiosks that allow customers to custom design baos to satisfy dietary needs, including vegetarian, nut free, soy free, dairy free and gluten free. Sounds good to me, as long as they are never taste free.

• The latest on Baconfest highlights the day's entire schedule so that you can ensure you're there for the chefs you want to see. Be certain to get a swig of swine-infused sippers from Mike Ryan (Sable Kitchen & Bar) and Stephen Cole (Barrelhouse Flat). The event happens April 20.

• Speaking of swine, pork-obsessed chef Charlie McKenna (Lillie's Q) teams up with Cleetus Friedman (formerly of City Provisions Delicatessen) for a Dark Horse Brewing Co. beer launch at the restaurant. I'll Have More sounds like the perfect nightcap! It's a chocolate, caramel and toasted rice stout that's based off Nestle's 100 Grand candy bar. It debuts on draft for $7 during the launch party happening 6-8pm Feb. 20.