Our new sous

Sous Chef = Under the Chef. A sous chef performs many duties from kitchen prep, recipe development, staff management, and grunge work. Most importantly the sous chef is there to assist the Chef and make him/her look good and make their job easier. At FIG, we recently added a new sous chef to our team and we hope Terry will make Justin look spectacular.

by Terri Macak

I grew up in a suburb south of Chicago called Burbank. It was pretty boring and to this day doesn’t have much going on of any note, especially where restaurants are concerned (there aren’t many without a drive-thru attached to them). One of main reason I moved into the city, where I now live with my boyfriend and three kitties, was to be by more great food. Growing up I spent a lot of time with my Grandmother in the kitchen, mostly baking, and discovered my love of the food. I also have to thank my father for all of the “strange” foods he used to bring home and then trick me into trying. For example: “Here try these delicious bbq ribs I made”, “Dad, why do these ribs taste weird?”, “Because, they’re made from Bambi”. That is hardly the worst of the things he made me eat, and to be fair I really do love venison now, along with a number of other things I might not have been so willing to try if not for him. In grade school I practiced cooking after school while I was waiting for my parents to get home, that is, until my mother forbid me from using the oven when no one else was home. I didn’t even cause a fire, she was just worried I might when, at 8, I checked a cookbook out of the school library and decided to try to make brownies. I don’t actually remember how those brownies ended up turning out.

Despite loving food, and playing around in the kitchen, I decided to go to college for computer science because it seemed like the thing to do at the time (one rarely knows what they want to do at 18). With my degree in hand and ready to go out into the workforce, I suddenly realized how much I hated working with computers, and how much the thought of spending my life with a job that kept me stuck behind a desk sounded like torture. Shortly after I decided to attend The Cooking and Hospitality Institute of Chicago, to pursue my love of cooking for real. Ever since I have either been cooking in a kitchen, or working with food in some way, including some time at the Spice House, the Green City Market, and a couple years in the meat department at Whole Foods.

Other then that, if I’m not in the kitchen, you might very well find me at a concert, music is my third favorite past time (after eating, and cooking), or reading a cheesy Fantasy book, or watching some equally cheesy sci-fi or horror. I’ve also discovered that you’re also never really too old for cartoons.

“If you don’t like Bacon, you’re wrong”

The Wedding Industrial Complex: Bridal Shows

by Molly Schemper

I imagine this to be a regular series where I "expose" the nasty side of the bridal industry. I suppose I've already started with my previous rants on commissions: here and here.

I love weddings, but being a "tree-hugging liberal" I'm often dismayed by the business of weddings. I don't believe you should "have to" do anything you don't want to do for your wedding - including invite anyone you rather not see, wear a white dress (or any dress, for that matter), or feed people an elaborate meal (hey, I'm a caterer and I love food, but if you want to have popcorn and champagne at your wedding - go ahead). I believe one of the culprits in convincing you that you do have to do these things is bridal shows.

When I started FIG, I didn't envision us ever participating in bridal shows. First off, I think bridal shows should be called wedding shows, after all there are two people getting married and in most cases at least one of them is not a bride. Wedding shows reminded me of all of the things that I felt were bad about weddings - over-consumption/waste, loud gaggles of girls oohing and aahing over chair covers, bad food, sterile banquet halls/hotel ballrooms/country clubs, and monotone solutions. From a owner's point of view I felt like it would be an awful waste of time - giving away tons of free food to brides who were probably dreaming of a duo plate and her friends who were just there for the free food. Additionally having to be the chipper salesperson for hours and hours seemed like hell.

Three years ago I went to Indie Wed, as a guest, and started to change my mind. This was different - it was in an awesome space, had lots of unique and different vendors, and seemed to attract the kind of wedding couple I liked working with - independent, creative, and a little funky. The last two years we've participated in Indie Wed and I've been thoroughly happy with the experience. But, to be honest, Indie Wed is a little big for me. We're used to "intimate gatherings" after all and Indie Wed attracts over 1,000 guests, not to mention the 60+ vendors participating. Unfortunately with large events comes large waste - plastic water bottles, disposable decorations, paper products, and unused food. This is a outcome that is very hard to avoid.

But, at the end of this week (or beginning of next, depending how you count), we're participating in Committed. Committed is a wedding show designed for the green at heart. A collection of eco-conscious vendors getting together to show you how you can make your event more sustainable - local flowers, organic and sustainable food, reducing garbage, vintage clothing, and more. If you think you're against wedding shows, but you're getting married anyways, come to Committed (sign up via the link below).

Eating Indoors

by Lorna Juett

Tax time is here. For Chicago’s accountants and accounting firms, this means increased work loads and longer hours. It also means that leaving the office (or even your desk!) to grab lunch is sometimes an impossibility.

That’s where corporate catering from FIG can help. We always have wholesome and delicious cold salads, sandwiches, and sweets to offer. For an added treat, FIG has put together some tasty and satisfying warm lunch options designed to meet the needs of large groups.

Let us take some of the stress away from this busy time of year by taking care of your catering needs. We are also happy to make custom menus for your crew, and we offer pricing breaks for orders for 40 people or more.


Buffet lunch – Drop-off
Price is based on a minimum order of 20 per lunch selection.

Option One
$16 per person

Zesty Coleslaw
Braised Greens
Red Beans and Rice
Jamaican Veggie and Beef Patties (like empanadas)
‘Magic’ Brownies (these do not contain illegal substances, but they are a trip)

Option Two
$18 per person

Veggie Crudités with spicy ranch dip
Garlic Sautéed Spinach
Sour Cream Mashed Potatoes
Bacon & Sirloin Meatloaf w/FIG Glaze or Quinoa-Mushroom Loaf w/mushroom gravy
Homemade Oreos and Rice Krispies Treats

Option Three
$20 per person

Baby spinach salad with oranges, avocado, and spiced pumpkin seeds
Cumin Roasted Cauliflower
Sweet Potato, Black Bean, & Spinach Gratin
Roast Chicken Thighs & Legs with mole seco
Oaxacan Chocolate Cookies and Margarita Shortbread

Option Four
$23 per person

Fresh Hearth Bread
Kale Salad with lemon, Parmigiano Reggiano, and olive oil
Lamb Stew or White Bean ‘Cassoulet’ (vegetarian)
Pear Upside down Cake

Option Five
$24 per person

Romaine Salad with cauliflower, fennel, and creamy garlic dressing
Cavatappi with pesto, capers, white beans, and spinach
Fontina, Artichoke, & Sun-dried Tomato Stuffed Chicken Breast
Italian Cookies & Bars

Option Six
$26 per person

‘Diner Salad’ with hard-boiled egg, carrots, tomatoes, and cucumbers
Roasted Vegetable Soup
Tuna Melt or Hot Turkey Sandwich
Citrus Meringue Pie

Option Seven
$34 per person

Baby spinach salad with poached pears, goat cheese, and seasoned pistachios
Balsamic Roasted Root Vegetables
Creamed Endive & Leeks
Mushroom, Bean, and Goat Cheese Tart
Blood Orange Glazed Pork Loin with olives
FIGgy Bread Pudding

Our hard job

by Molly

We work really long hours. We load, unload, reload, and unload again tons of really heavy stuff. But, we love it. And we especially love when our job involves tasting yummy food, wine, and beer. As was the case yesterday when Katherine of Katherine Anne Confections and Ian of Vinejoy stopped by the FIG kitchen to finalize our pairings for a special Valentine's Day event we're collaborating on next Friday.


Our "job" was to pick 6 cheese focused savory bites and 6 confectionary bites to match with 6 wines and 3 beers. Although we had developed the menu beforehand based on our previous knowledge of the wines and beers, we had to make sure our tastebuds in our brain actually meshed with our tastebuds on our tongues.

We found several items were spot on, like the Cowda on Pistachio Shortbread with FIG Jam paired with Half Acre's Over Ale.

And some items still needed some tweaking, like the Rosemary Gorgonzola Gougeres with Daisy Cutter. We may end up pairing this with a damn good unfiltered Chenin Blanc or just ramping up the gorgonzola by making a mousse and piping it into the cheese puff.

In the end, we left pretty full and happy. Plus on our way to an early bedtime.

We hope you can come join us to see how we did by attending 12 Perfect Pairs next Friday, February 10 @ 5:30p. It's only $25 and a fun way to start the night out!

It is easy being green #8

On a blustery Friday in December, Sarah & Andrew were married at Salvage One in Chicago. Many couples set out on their wedding planning journey with varying goals towards “greening” their event, particularly being less wasteful. Sarah & Andrew found lots of easy solutions that also made for a unique and memorable wedding to remember for a lifetime.

Venue

Many couples love Salvage One for their funky tables, chairs and lounge furniture which are used for your event instead of traditional rental tables with linens. And because their furniture is reclaimed, restored, and reused, this prevents more garbage in the landfill, and fewer rentals to be trucked around the city in gas guzzling box trucks – though it also helps that Salvage One is located directly across the street from one of our favorite rental companies, Tablescapes. Furthermore, the gorgeous restored antique tables need no linen, and the chairs need no covers or ties, saving hundreds of gallons of water and cleaning solution. Who knew looking cool could be so sustainable?


Escort Cards/Favors


Instead of card stock escort cards, which hare thrown away at the end of the evening, the couples showed guests their seats with small potted succulents, which live well indoors year round and last, as a memory of Sarah & Andrew’s special day.

Menu

Andrew & Sarah chose a hearty, winter menu, instead of old banquet or steakhouse standbys like asparagus & green beans, which are not in season or very tasty in the Midwest in December. The couple and guests enjoyed

Blackened Brussels Sprouts
Smashed Baby Potatoes
White Lasagna with Exotic Mushrooms and Goat Cheese Bechamel
Whole Roasted Rushing Waters Trout (Wisconsin) with Preserved Lemon-Caper Relish and Cranberry-Whole Mustard-Celery Relish
Whole Roasted Chicken with Lemon & Herbs
{Brussels sprouts photo by Jamie Davis/Greenhouse Loft}

The meal was served family-style, so guests could help themselves without getting up and nothing was left to waste! By serving whole fish and chicken, no part of the animal went to waste either. Fish filets and chicken breasts are more expensive than whole, as the prized portion of the meat, so the couple saved money too.

Floral/Vases

Flowers for the reception were designed by Lynn at Pollen. Lynn used a mix of her own vases, which she reclaims and reuses for the next event, and the couple’s personal vases, adding a personal and extra green touch to the décor. The flowers were also sourced from sustainable farms that don't use pesticides and limit production and shipping.



Venue: Salvage One
Catering: FIG Catering
Photography: Alix Kingenberg/Free to Be Photography
Floral: Pollen
DJ: Cage & Aquarium

Gingerbread Fallingwater: The Completion

by Jeff Hallenbeck

With the holidays well beyond us, an update on my gingerbread project is overdue.

I spent about 2-3 weeks worth of free time planning and constructing a gingerbread house to resemble Frank Lloyd Wright's famous Fallingwater home. I had a self imposed deadline of December 25th and was actually able to finish a few days early (and spend some time relaxing with the family, thankfully!).

This is made entirely of edible materials. While we didn't partake in tasting this labor of love, the dog, apparently, has been nibbling on it (it's in my parent's backyard).

Oh, and yes to get a head start, does anyone have ideas or requests for the next gingerbread construction? I was thinking Corbusier's Villa Savoye, but I could change my mind...

Trends in Weddings: Delivered Food

by Elyse Moore

While we deliver food a lot for corporate clients (sandwiches, hot meals, trays of hors d’oeuvres), 2011 was the first year we’ve provided food delivery for a number of wedding clients. Although it offers more limited options, getting food delivered is less expensive than full service catering. It may not work for every client, but we’d love to show you how our clients made it work for them.

At a small, Pilsen art gallery, Jamie and Jan tied the knot last spring. They opted for a light buffet with some of FIG’s favorite hors d’oeuvres including blue cheese gougeres with FIG jam, bruschetta, and Rushing Waters smoked trout cakes. Making your reception shorter (3-4 hours versus 5-6) and either before or after dinner hours (Jamie & Jan’s was from 4-7p) allows you to serve lighter food.

Teena and Brad introduced us to another new-to-us venue with their summer wedding at Logan Square Auditorium. Even though we dropped all of the food off, we actually staffed the event too. This may be a good option if you are at a venue where you do not want to be cleaning up and prefer professional staff.

On a warm Saturday in October, Stephanie and Robert had a casual wedding reception in their parent’s backyard in Wauconda. We delivered snacks (including some awesome artisanal cheeses), salads and sandwiches for a light dinner. The couple and their family definitely put in a little elbow grease into procuring rentals, decorating, and organizing before the wedding, but with a little help from independently hired private home staff on the day-of they were able to enjoy the day (and the FIG food).

Kaitlyn and Adam got married at The Shores of Turtle Creek, a private venue with lodge and extensive grounds near the Wisconsin border. They saved money on a venue outside of the city, but it was difficult for them to find a caterer who would travel that far outside of the city, and who could provide delicious vegetarian, vegan, and gluten-free meals — then Kaitlyn & Adam met FIG at Indie Wed. We created a custom menu, including ceremony snacks, boxed lunches, pies and sweets, including some of Kaitlyn’s own recipes for cupcakes and meringue mushrooms. Kaitlyn and Adam also teamed up with Brittanie at Lola Events, who helped them coordinate other aspects of the reception and was on-site day-of to make sure that everything went smoothly.

Another vegetarian bride, Megan, wanted to offer her friends and family a delicious all vegetarian meal that wouldn’t bore them or cause them to wonder “Where’s the meat?” She rented space at Citizen’s Park in Barrington and had FIG drop off appetizers, salads, sandwiches, and, most importantly, big, fluffy cupcakes.

Everyone has a different vision for their own wedding, but if you imagine something more casual with good bites and close family and friends hanging out, drop-off food is a consideration.