That's weird, wild, funny stuff*

Catalyst Ranch is a unique Chicago venue that you have to see to believe. For years (literally), I have been looking at their website thinking about how cool it would be to do events there. It's like a playground for adults with bright colors, unique furnishings, hammocks, antiques, a sweet vintage photo booth, and a monkey mascot! I could not imagine an event being boring of stuffy at this place and since those are the exact events we try to avoid I just knew we'd be the perfect fit. Somehow, I never got around to persuing the idea though. I never had a client inquire that was having an event there and I was too busy working 60+ hour work weeks to keep track (hell, last week was 95 hours, but who's counting?). Suddenly FIG is 4.5 years old and I realize that, while we love our old venues, it's time to introduce FIG to new spaces too.

So it happened one day (a month or so ago) that I mentioned Catalyst Ranch to Justin's half-way employed friend, who is working part time as our first ever salesperson. He was blown over by their website and agreed that we would be a great fit. Except instead of just thinking it, he actually called and talked to someone about how we'd get on their preferred caterer's list. And, it was just that easy! Okay, there were a couple more phone calls, a fabulous reference from one of our favorite people , and a little paperwork. But, basically, it was that easy.

Now we're just eagerly awaiting our first event at the Ranch. So, please, if you're reading this and want a totally cool space right in downtown Chicago that screams "PERSONALITY" consider Catalyst Ranch. Creative business meeting and you need the juices flowing? Perfect. Bride that imagined her wedding at an amusement park? Perfect. 50-going-on-13 birthday party? Perfect. Call Paulette (See the number? Right over there? By the pogoing monkey?)

* thanks Johnny

Much Ado About Bacon

If you haven't already noticed, people like bacon. In the past year alone, we've witnessed the bacon explosion, pig roasts in every nook and cranny of the city, bacon showing up in unexpected places like candy and chocolate, Cochon 555, and, of course, last weekend's Baconfest Pro Cookoff. There is a good reason for this - bacon is delicious. It's decadent and fatty. It's salty. It reminds you of Sunday mornings and long breakfasts watching cartoons or taking Mom breakfast in bed (bacon even tastes delicious out of the microwave, which can be said about so few things). It is comforting and satisfying.

With so much hoopla over bacon, some people feel like we've gone a little overboard. They feel that while bacon may be a great ingredient, we shouldn't celebrate bacon. We shouldn't praise it above other foods or rely on it's humor for jokes ("It’s amazing the shrinkage that occurs with bacon. You start with a pound, you end up with a bookmark.") or wear catchy bacon slogans (Bacon, Everything Else is Just a Condiment.)

Even as a sponsor of Baconfest, an unabashed bacon lover, and a maker of artisan bacon truffles, I understand the impetus behind this sentiment. It's clear that they (the anti-bacon establishment) are being secretly funded directly by chickens. Chickens who are clearly missing their time in the sun. For a long time, chickens had it good. They were touted as a clearly healthy alternative to the heady days of beef consumption. Chicken was versatile and could be fried, roasted, poached, baked, or broiled. Chicken breasts were bred to be big and nearly flavorless so you can add just about any sauce, marinade, or rub that you want to and not "mess them up." Pork, the other white meat? What about the first white meat?



So, readers, I say, "Forget this obsession with delicious, fatty bacon and eat a chicken." You can even buy a chicken clothing (like the onesie above available from Cafe Press). (But, if you still can't get over bacon, check out the recipe below for candied bacon truffles. Yum.)

Candied Bacon Truffles
Makes around 3 dozen truffles

For candied bacon:
1/4 cup dark brown sugar
1/4 tsp. ground cinnamon
6 strips thick cut applewood smoked bacon

Preheat oven to 375. Mix sugar and cinnamon in a small bowl. Dip bacon in sugar mixture making sure both sides have a thin coating of sugar. Place strips on a parchment paper lined baking sheet and cook until crispy (8-15 minutes, depending on the thickness of your bacon). When finished, drain bacon grease into a small heat proof container and save. Cool bacon and grease.

For truffle ganache:
6 oz. semi sweet chocolate
1.5 oz. unsweetened chocolate
1 Tbsp. cooled bacon fat
1 Tbsp. unsalted butter
1/4 cup heavy cream

Chop chocolate (unless it's in chip form) and combine all ingredients in a medium bowl. Set bowl over a pot of simmering (not boiling) water. Melt slowly, mixing to incorporate the ingredients. Once smooth and completely melted, pour into a shallow pan (I usually use a round cake pan) and spread evenly. Chill in the refrigerator. Once hardened (you should be able to make an impression in the ganache with your finger and a little force), remove from fridge and scoop out balls of chocolate with a melon baller (small side). Line the truffles on a baking sheet and put back in the fridge.

Chocolate coating:
8 oz. semisweet chocolate

Chop chocolate (unless it's in chip form) and put in a microwavable bowl and on medium-low heat; warm for 1 minute. Stir and put back in the microwave for 30 seconds. Repeat until chocolate is completely melted. Be careful not to scorch or overheat chocolate; it should be completely melted but only warm to the touch not hot.

Dipping chocolates:
Use a fork to dip each cooled truffle into the melted chocolate. Remove to a cool, clean baking sheet and top with a 1/4 inch slice of candied bacon. Refrigerate after done.

Chocolates will be best if removed from the fridge 15 minutes prior to serving. If you temper the chocolate, they will be able to withstand higher temperatures and won't melt if left out on the counter all day(but it probably won't matter as the truffles will be gone before you have to worry about it).

Our Little Tomato

Justin and I are notoriously bad with plant life. While we admire chefs who grow their own food and are especially in awe of Uncommon Ground's rooftop garden, we have never had much luck keeping even houseplants alive. Our herbs have always died after their first harvest and we have never attempted to grow fruits or vegetables. Bearing that in mind, our friend Callie Lipkin (she's also a fabulous photographer, check out her site) brought me a tiny tomato seedling in May which I vowed would get planted, watered, loved, and produce juicy tomatoes.

I knew the plant needed to go in a large container to grow. I needed the container and some soil. Every week I would remind myself to go get a container and soil, but some how it kept being put off. The tomato plant stayed tiny, but alive. Weeks passed, month passed. Finally in August we managed to get the tomato plant replanted. We used some compost that we had been cultivating in our basement and added that in with the potting soil. The tomato plant sprang to life; growing by leaps and bounds. We watched like loving parents and rooted for it like any good soccer mom would. We found garden wire and built a cage around it. We watered it when there was no rain. We cried when the storms knocked it over and we carefully picked it up and patted it back in. Justin's mom came to visit in September and sadly informed us that the plant would probably not get big enough before the first frost to actually produce tomatoes, but we held on to our hope. At least we could enjoy the smell of a fresh tomato plant every day until then.

It got cold fast here in Chicago. We were already worried about frost at the beginning of October. We saw flowers begin to bloom on our plant and quickly hurried it inside. The front door at our kitchen is glass and gets pretty warm during the day. We put the plant in front of the door and crossed our fingers. Two weeks have passed and we now have three fuzzy little green tomatoes. They are gorgeous! I don't know if they'll ever grow up to be adults, but if you have any tips for keeping tomatoes alive inside please share. Maybe in November we'll be harvesting truly locally grown produce. And, who knows, maybe next year we'll plant in spring.

What a Difference a Year Can Make, Chicago Gourmet 2009

Last year, we were invited to Chicago Gourmet as "press members" because of this blog. Even though we've been dismal at updating the blog and I doubt we drove any real traffic to the event, we were more than happy to get invitations again this year. Sure, we didn't love the event and would definitely not have paid $150 for a ticket, but we did enjoy the wine. And, it was free. This year, I would have gladly paid (but look for early registration and Groupon discounts to get more bang for your buck).

Last Year Rehash: Long lines, lack of food (some of it really good), lots of wine (some good to great)leading to an excessively drunk crowd, and no seating

The organizers seem to have addressed most of the problems from last year and this year's event was much more successful. They increased the number of food vendors from 8 to 32 per day. Tents and seating were added in the middle of the park (last year they merely surrounded the periphery), filling the void where drunk people sprawled out last year, and encouraging people to sit down and take it easy rather than merely walking from wine to wine to wine. Logically a bread sponsor (LaBriola) was added to load the tents up with samples which helped absorb the alcohol. In addition to the bread, food vendors and antipasto trays were placed in the wine tents to keep the buzz from turning into something more.

On to the food. While not everything was spectacular, there were some yummy highlights. Our assistant, Nicole, attended on Saturday while Molly and I went Sunday. We got to taste quite a smattering of samples and here are the standouts:

L20's House Cured Salmon with Earl Grey Noodle was at the top of my list. An ambitious sampling that went off flawlessly. If the Chicago episode of No Reservations didn't convince us, this bite definitely catapulted L2O to the top of our "Must Try, When We Have Money" list (before Alinea?).

Even after a full 5 hours of eating, Molly went back for seconds of the awesome (poached/roasted) plum dessert from NAHA with sweetened ricotta and crumbled biscotti. Simple ingredients, perfectly balanced.

The super spicy ceviche from Carnivale is also on my list. It takes some cajones to send out a dish that spicy at a public event, I wish more chefs were packing em'. Along with his recent rant on culinary students, I'm liking Mark Mendez more and more.

Pork belly is always delcious, but the restaurant that served our favorite version surprised us. Primarily because we had never heard of the place...Blue 13. Self described as Rock and Roll Chic American Cuisine, I'm sure I would have avoided this place like the plague if I had read that first. Their crispy pork with house fermented kimchi and ginger broth won me over though and if I'm ever in the west loop I won't hesitate to try more.

And lastly the Top Chef cheftestants really brought it. Radhika Desai showed up in the Supreme Lobster booth showcasing an Indian (what else?) Spiced White Fish Cake which was hot, spicy, and delicious. Nicole raved about Stephanie Izard's pork. And, Fabio, well he looked fabulous as he schmoozed with the Terlatos and hawked Santa Margarita Pinot Grigio.

Although the event went well, I still have a few ideas about how it could be improved next year. First, as recognized by others, the waste involved with this big of an event is enormous. Obviously, it's great to have one wine glass, but some kind of compostable or reusable plates and utensils could also be used. Although we tried to hold on to our utensils, many chefs plated up their dishes with utensils on the plate. The plates were almost exclusively the plastic, non-recyclable variety and trash piled up quickly. Maybe a set of silverware upon entry? Or a universally accepted biodegradable plate/bowl/cup? Next, the music. There are certain kinds of tunes you can use to fill the void of silence, I just don't think teen pop is the right choice for a gourmet wine and food event. I can't imagine they have any Britney or Ms. Gaga being piped in at Aspen (not that we have to copy them, but they have been doing it for longer)

And finally, food promos only please; it may just be me, but I would rather take my picture with a giant Heinz or Snapple bottle than with a Buick. I am sure they paid alot for the space, but the Auto Show is not until February.

Mac N Cheese N Bechamel N Cake N Chocolates

This past weekend FIG catered a 40th birthday party with some unique buffet hors d'oeuvres. One of the highlights was a hors d'oeuvre that we are known for, Macaroni and Cheese Spoons. A bite sized portion of the yummy favorite that is far from what you would find in a blue box. A guest at the event told me that her kids loved mac n cheese and had only eaten the "real" version once, and they loved it. So, I told her I would post a recipe on my blog, it is below.

The event had two other highlights, a custom cake and chocolates provided by Flour. The cake was adorned with a culmination of life landmarks held close to the heart of the birthday boy. A giant New Balance shoe. NY, Boston and Chicago Marathon Logos. A "finish" line banner. Golf club and balls. A Mini Frisbee. And to top it off the entire outside was made to resemble the facade of Boston College, the alma mater of Mr.40. And what I thought was the coolest thing of the night, individual custom chocolates that had a announcement of a baby that was soon to be. All of the the guests were blown away when at the end of the night when they found out the hosts were expecting via chocolate.

It was a great event and everyone had a blast. Enjoy your cheesy noodles.

Real Macaroni N’ Cheese

1# Cooked Elbow or Corkscrew Pasta

Béchamel:
4T. Unsalted Butter
3T. All Purpose Flour
2C. Milk
2T. Salt
½ Spanish Onion (Small Dice)
1 Clove Garlic (minced)
1 Bay leaf
Pinch of Nutmeg
Hot Sauce

1 C. Sharp Cheddar (grated)
¼ C. Parmesan (grated fine)
¼ C. Aged Goat Cheese (broken into tiny chunks)

Place a medium sauce pan on a medium flame and melt the butter. Once melted add onion and garlic and cook for 2 minutes or until the onions become translucent. Then add your flour and stir until a paste is made at the bottom of the pan. Then add the milk, bay leaf, nutmeg and hot sauce. Stir until everything is combined and bring to a simmer. Once simmering the sauce should thicken. You want the texture to be thick enough to coat the back of a spoon. Once thickened, remove from the heat and let sit for 5 minutes. This will allow all of the flavors to marry. Then pass the sauce through a fine mesh strainer into a large mixing bowl that has your cheese in it. Combine the cheese with the sauce and then season with salt and pepper to taste. Once finished you can place into a shallow container and cool for future use or you can add it to your cooked noodles and enjoy right away. I like to combine it with the noodles, add some broccoli and crispy bacon and place into a baking pan and top with a layer of more cheddar. Then cover it and bake at 350 degrees for 25 minutes. If you want to go all the way, once it is finished in the oven uncover it and place it under the broiler for 3 minutes or until a yummy golden crust appears. Cover with some buttered bread crumbs and let the family or guest devour.

The Art of the Tasting

If you've never planned a wedding or large event before you may not be aware of the term "tasting," used a noun. A tasting is when you, your fiance or fellow host, possibly your event planner, or even your mom and dad come to "try it before you buy it." Basically you get a free meal and we get to sit watching you eat, taking notes, and convincing you that we would definitely be THE BEST caterer for your event. It's a bit awkward for everyone - you may not know the questions you "should" ask and we may be unsure if we're truly capturing your opinions. A tasting doesn't have to be intimidating though, it should just be a fun experience and a chance for you to see if your caterer and you "mesh."

In the past two years, FIG has had dozens of tastings here is some advice that might help you feel at ease as you go into the tasting and maybe even some important questions to ask:

- You should get along with your caterer (or, for that matter, any vendor who is involved with your wedding). These relationships last from 3 months to 1+ years and you want to be able to tell/ask this person anything. If you feel like a caterer would be unapproachable or hard to talk to, you don't want to be doing business with them.

- Be honest. Even though sometimes it may sting a little, we're professional chefs and not every one's taste is the same; in general we can tweak the menu and make adjustments to dishes until you're happy. This is not a restaurant and although we have ideas about what goes well together; you should consider yourself the executive chef at your wedding, have what you want.

- Ask about payment options, extra fees, and contracts. Budget is an important factor when it comes to planning any party and we never want to lose your business because of price misunderstandings. All caterers price things differently (eventually we'll get a standard system) and we want you to understand how we price things. It's important to know if we charge a cake cutting fee (we don't), we mark-up rentals (we don't, unless we're delivering them), we add on gratuity (we don't, but will offer suggestions if you'd like to tip and have no idea how much), or whatever.

- Let us know as much as possible about you and the event. What restaurants do you like - food wise and atmosphere? Are your guests young, adventurous, big eaters, traditional? What type of beverages are you serving? But, also, where do you work and what do you do for fun? The more we know the better we can give you the event you want.

- Most full service caterers will accommodate you if you want a second tasting, a rental showroom visit, and a venue walk through, but there may be additional fees.

- Ask us for recommendations for venues, bands/djs, florists, and other wedding suppliers. After all, we do this for a living and have some unique insights.

- Know what the next steps are before you leave. Does the caterer need to send you an updated proposal? Do you need to get back to them regarding the menu options you liked most? Do you want to look at linens/rentals are get a more accurate price?

- And, if you forget to ask something, don't sweat it. A short e-mail or phone call after a tasting is expected.

If you keep these things in mind (without obsessing over them) during your tasting, it should help you when deciding on a caterer (and...I hope it's us).

Saving Summer's Bounty

If your name doesn't begin with Grandma or you just don't have the time, patience, or food-fortitude for a day of canning try these easier methods for preserving food:

FREEZING:

Stew whole tomatoes for 5-20 minutes, depending on the size, and chill (in fridge). Place in an airtight container with at least 1" of space at the top and freeze.
Blanch (throw in boiling water) for 1-4 minutes and shock (cool rapidly by submerging in ice water) vegetables like broccoli, snap peas, cauliflower, and green beans. Drain cooled vegetables and spread on a baking sheet, place in freezer until frozen, remove and store in a bag. (Freezing the vegetables individually will allow you to more easily remove portions from the freezer when you're ready to use them.)
Roast peppers over an open gas flame or in a broiler until the skin has charred and blistered. Place peppers in a bowl and cover with plastic wrap to steam. Once cooled, peel skin off, remove seeds, and freeze individually (see above) before putting in a storage container.
Jams and jellies can be made and frozen instead of canned. Just take them out when you need them.
Make pesto or other herb sauces and freeze them in ice trays. Pull out a little cube of summer whenever you miss it.

DRYING:

Most vegetables and fruits can be dried and you avoid the added sugar and preserving agents that are often present in store purchased dried goods. Blanch vegetables or fruit and put in a dehydrator or really low oven (140 degrees) for 6-24 hours. The produce should be really dry and brittle before removing, cooling, and storing in an airtight bag.

SALTING:

Before refrigeration, salt was one of the most common methods for preserving food. While we recommend using refrigeration even when you cure foods with salt (we have it so we may as well be on the safe side), a salt brine or salt-sugar cure will provide a hostile environment for bacteria and will allow you to enjoy meat, fish, and vegetables for longer.



PICKLING:

Acids, such as vinegar or citrus, help prevent bacterial growth and therefore are good preserving methods. Although we all think of cucumbers when we think of pickling, many vegetables work well including kohlrabi, cauliflower, celery, beans, beets, and carrots.

If you do want to take the plunge and start learning canning techniques, the
University of Illinois offers a Master Preserver class that I've heard is awesome (and one of these days I'll have enough time to go).