Yeah, he said it . . .

Crimson Lounge mixologist Todd Appel (Photo: Todd Appel)


Todd Appel, the supreme star mixologist from Crimson Lounge, is known for creating offbeat, yet tasty cocktails with fresh juices he squeezed himself, but he draws the line when it comes to the latest local food fad, offal:

"Tongues and hearts...should stay in the boudoir...and the belly thing is way too trendy for me...I like smoked pork belly though...sometimes called bacon."

Dennis Rodman of the culinary world?!

Graham Elliot Bowles as a Chippendale?! (Photo: Marcus Riley for NBCChicago.com)


This is what happens when I'm on a tight deadline and cannot go out.

I miss Graham Elliot Bowles's turn as guest bartender at Monday's popular industry-driven event, Night Shift, at Pops for Champagne.

Occasionally they'll have a celebrity chef fill in behind the bar shaking up his/her signature cocktail, but of course, Bowles (of the eponymous River North eatery), took it to the extreme, according to our friends at NBCChicago.com:

"Yes, that was the acclaimed chef guest bartending with a shirt buttoned down to his navel, a wig, bowtie, fake moustache and the piece de résistance—cut-off jean shorts that were cut way too short for comfort. His or ours.

Judging by his recent behavior, it begs the question, is Graham going crackers?

'We're just having fun. There's two ways you can take something like this—super fun or super serious,' Bowles said in between mixing drinks at the bar. 'It's a reflection of our restaurant—we like to have a good time.'"

UPDATE: Oh lawd have mercy. Brace yourselves, people. Now there's a slideshow.

This thing will certainly sell out!

Paul Kahan (Photo: Battman Studios)


We typically find the mobile James Beard Foundation dinners a little too dry for our tastes, but the one going down at Publican later this fall on Oct. 18 is one certain to attract not just the hardcore foodies but a cool crowd as well.

As always, the dinner benefits the prestigious New York organization and its culinary educational programs, so its price tag of $125 a person should come as no surprise. But Beard winner Paul Kahan (Best Chef of the Midwest, 2004) has gathered his staff to create such a memorable dinner that you'll want to whip out your credit card ASAP.

The teams behind avec, Blackbird and Publican will each contribute a course, from Michael Sheerin's goat charcuterie with crab apples, dates and dandelions to Brian Huston's take on the Slagel Family Farm suckling pig with Concord grapes, chanterelles, minestra nero and verjus.

Each course is paired with Napa Valley's Blackbird Vineyards, Goose Island Beer Co. and Three Floyds Brewing Co. And arriving guests will be greeted by highboy tables filled with oysters, smoked black cod and spicy pork rinds, as well as flutes of Henriot Blanc Souverain N.V. Champagne.

The only things missing?! Some of those amazing hand-crafted cocktails from their Wicker Park bar, The Violet Hour, and one of the resident deejays from sister lounge Sonotheque—known for cranking out infectious, soulful beats.

Wandering Goat Dinner Series off to great start

A goat-headed mannequin greeted guests at the first-ever Wandering Goat Dinner, which was held on the Near West Side. (Photo: 312 Dining Diva)


Stephanie Izard's much-talked about BBQ for the kickoff of the Wandering Goat Dinner Series didn't disappoint.

Held Sunday in the spacious backyard of Socca executive chef/owner Roger Herring's Near West Side townhouse, the event was filled with Top Chef fans, friends, investors and lots of media types.

Guests mingled and sampled small plates from stations set up all over the backyard. We couldn't decide what we loved best: the succulent braised beef over cornbread appetizer or the savory sweet polenta bite. Whatever the case, nothing beat having as much Three Floyds Gumballhead beer as one could consume in a few hours. Ahhhh, summertime!

Izard's underground Wandering Goat Dinner Series are part of a cool marketing tool to promote her upcoming Drunken Goat restaurant that she's opening with dynamic duo restaurateurs Kevin Boehm and Rob Katz (BOKA, Landmark, Perennial) in early 2010.

The next event takes place in September; for more information check here.

Michael Jackson Zombie Walk takes over Wicker Park!

More than 1,000 participants showed up in Wicker Park to join the first-ever Michael Jackson Zombie Walk. (Photo: 312 Dining Diva)


Say what you want about Michael Jackson, but The King of Pop manages to inspire some of the most offbeat tributes ever.

In Wicker Park Saturday, immediately following the annual Wicker Park Fest, more than 1,000 spectators and participants gathered in the park for the first-ever Michael Jackson Zombie Walk exactly one month to the date of his death.

They all came looking gory as hell, decked out in bloody wedding gowns, nurse's aide costumes and military uniforms. We even spotted a few zombie "slayers," and of course, plenty of Michael Jackson impersonators. But when a mobile deejay started playing Thriller, that's when everyone stepped in unison to the zombie beat.

The massive crowd circled around the neighborhood's most popular haunts along Damen (The Violet Hour), Division (The Boundary, Bob San, Moonshine) and Milwaukee (Lava Lounge, Nick's), freaking out customers dining alfresco, bus drivers (we spotted a zombie jumping aboard a bus entertaining passengers) and cab drivers. It was in all good fun, but for a minute there we thought someone would get hurt.

Overall, it was a good time for all, and while it was an inconvenience for about an hour (blocking up traffic, etc.), it's not every day you see something as wacky as this in Chicago. Sometimes you just need to shake shit up!

UPDATE: Here a video of the event!

Win dinner for four at Italiasia !

When it comes to Italian and Asian fare, Chicago's not short on choices, but when you fuse the two together you get Italiasia, the sparkling new eatery on the 15th floor of the Holiday Inn Chicago Mart Plaza.

312DD has a goal of reaching 1,500 followers on Twitter, and when that happens, one lucky person will win dinner for four people at Italiasia (tip, tax, alcohol not included).

Just to give you an idea of what to expect, starters include hoisin BBQ pork steam rolls, steamed mussels and a grilled seafood salad. Individual pizzas range from hoisin chicken to a four-cheese delight (mozzarella, parmigiano-reggiano, provolone, fontina). And their signature entrees sound especially yummy, particularly the Lobster Risotto Fra Diavlo, Szechwan Pepper-Crusted New York Strip and Veal Osso Bucco.

You know what to do for a chance to win, so good luck and good eating!

The end is definitely near for Grocery Bistro . . .

(Photo: www.stevenjohnsonphotography.com)


Just uncovered a document from the Cook County Circuit Court, where the troubled Grocery Bistro's landlord is suing for more than $24,000 in unpaid rent from the West Loop restaurant and other occupants of the building.

312DD reported Tuesday that plans are underway for the restaurant's eviction, which we hear may happen this weekend. The case is due in court July 28.

To add fuel to the fire, a vendor told us that owner Marcel Somfelean attempted to pay his company with a post-dated check for September for food delivered in June.

Art Smith, Rick Bayless showdown on Top Chef Masters finals?!

Art Smith of Table Fifty-Two (Photo: Table Fifty-Two)


More Top Chef news to report:

Art Smith of the glorious, down-home haunt Table Fifty-Two blew away the competition on Top Chef Masters, reports The Stew:

"Art focuses on the chicken, doing it two ways: one piece fried, the other smothered. He girds the latter with grits, talks about Southern cooking, his mom and love, again. And to cap it, 'who don’t like a pie?' Well, Art, gotta agree with you there. At the tasting, though, it seems an odd combo: two pieces of chicken and a little mango pie? No veggies to speak of. But, no. Though Saveur editor James Oseland dings him for cooking in his comfort zone, and then for the two chicken preparations that fight each other, the remaining judges feel the love on the plate, especially the pie. 'Extraordinary,' says Gael Greene.

At scoring, she regrets that she can give him but 5 stars. Art wins and cries. It's sweet. He really is a 'big honey bear,' as chef Jonathan Waxman calls him."


He'll join Rick Bayless (Frontera Grill/Topolobampo) in the finals, which begin next week.