Supper Club write up in the Chicago Reader

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I’m giggly excited about the Chicago Reader write up about the Supper Club that my husband are I are involved in. Our group met a year ago on a mushroom foraging trip lead by Iliana Regan of Elizabeth restaurant. We’re a bunch of people who love cooking, eating good food, and genuinely enjoy each other’s company. Since the beginning, the supper club themes varied (Ancient Roman, Viking, Victorian, Mesopotamia, Iron Chef: Sardine, etc.) and the food increasingly continues to improve due to newly learned techniques.

Additional pictures along with menus to the various themes are on our official Sup Club website.

Ciao Chow!

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Collection of Recent Articles/Happenings

I apologize for the randomness of this post but in the past few weeks, I came across a lot of good articles, dinners, happenings, etc. and I wanted to share!

Really enjoyed my recent meal at Thurk and La Sirena Clandestina; drinks at Scofflaw and The Office

Excited about the new website for the Sup Club I helped start

You really should check out Mitsuwa Marketplace not only for groceries (Wagyu, Berkshire pork, Monkfish liver) and Ramen in the food court

Just signed up for this monthly box delivery for a good cause

Chinese food boxes unfold to become plates!!

10 dining trends you need to know

The truth about olive oil found here

This mug is NOT ok

The Taste of Chicago added Food trucks

Thought this list was 1) helpful and 2) cute

Instagramming stranger’s food video prank = hilarious

Food related skit on SNL had me rollin

Oh Magnus. Only chicken can be chicken

EL Ideas received 3 Stars from Phil Vettel. Well deserved!

So proud of Elizabeth restaurant making it on Chicago Magazine’s list of 2013 best new Chicago restaurants

There’s going to be a beer festival in Wicker Park and Bucktown

Ramen!

Super cool TV show in the works about a Food Revolution in Chicago

Thurk Underground

The broth was this good!

Always on the mission for flavor combinations that I’ve never tasted, plating I’ve never seen, and ingredients I’ve never experienced, I typically don’t seek out simple food unless it’s a perfect baguette, good butter, or something of the like. However, I’m beginning to understand that I totally missed the point of what simple can be.

I met Chef Justin Behlke of Thurk through my friend, Melissa. They met on LTH forum where she offered to host one of his Underground meals at her place. He previously staged at Noma and wanted to bring simple, focused food to Chicago without all the drama of kitchen hierarchy. And so Thurk was born. After speaking to Justin, his passion and drive captured me.

Below are images from my most recent dinner a few weeks ago. Still amazed how complex everything tasted, yet how simple the ingredients were. Flakes of Alaskan maldon salt popping through the soft texture of freshly made cheese make my tastebuds squeal. Light pops of vinegar carrots cutting through the pan-fried pig face and warm pork broth caused me to close my eyes and wish the moment would never end. These pops of surprise tell me that simple can be complex with the right chef behind the plate

And let’s be honest — this is as close to Noma I am going to get for a while.

Letherbee gin and Q tonic with thyme

Letherbee gin and Q tonic with thyme

Fresh cheese, honey, and thyme

Fresh cheese, honey, and thyme

Smoked trout pie

Smoked trout pie

Cured pork belly with lacto-fermented carrot

Cured pork belly with lacto-fermented carrot

Homemade sourdough bread and homemade butter

Homemade sourdough bread and homemade butter

Young kraut, egg yolk, basil (before the mushroom tea)

Young kraut, egg yolk, basil (before the mushroom tea)

Mushroom tea pouring over the kraut and egg yolk

Mushroom tea pouring over the kraut and egg yolk

Roasted beets, smoked sour cream, and leek ash

Roasted beets, smoked sour cream, and leek ash

Cheese dumplings with root vegetables

Cheese dumplings with root vegetables

Pig's head, grated carrot (before pork broth)

Pig’s head, grated carrot (before pork broth)

Chef Justin Behlke pouring pork broth

Chef Justin Behlke pouring pork broth

Pork broth

Pork broth

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Pork chop with brown butter, kale chips, and beer shallots

Pork chop with brown butter, kale chips, and beer shallots

Squash butter and milk sorbet

Squash butter and milk sorbet

Beer marshmallows, burnt honey candy, and biscuit cookie with tomato jam

Beer marshmallows, burnt honey candy, and biscuit cookie with tomato jam