Community Announcements
Earlier this summer I wrote about the s'more—and anytime I think of s'mores, I think of the movie "The Sandlot" and the classic scene of a treehouse full of boys, roasting 'mallows and slipping Hershey bars between the grahams. But the 'mallow can be so much more than just a filler, as we're now seeing from some of our chefs.
Here's a sample of what's going on with this ooey-gooey throwback around the city:
Marshmallows are more versatile than they might seem at first. They can be grilled, charred, roasted, frozen, or eaten straight out of the pan. My favorite that we occasionally make at the restaurant is orange blossom. They're fantastic with bitter chocolate.
- Paul Fehribach (Executive Chef/Owner), Big Jones
Carly Sullivan is using a marshmallow to offset the tartness of our lemon brûlée. The bitter burnt outside and the cloying sweetness add a sticky texture to the creamy custard.
- Dirk Flanigan (Executive Chef), The Gage
We make banana marshmallow fluff for the chocolate croquettes and sage marshmallows for a warm butternut squash puree. I like the rustic texture and appeal of the homemade stuff. Also, adjusting the texture with garnish inside the marshmallow and different amounts of gelatin is fun.
- Michael Fiorello (Chef de Cuisine), Mercat a la Planxa
Our pastry chef Craig whips up his own marshmallow fluff for his dessert menu: The NAHA “rocky road” sundae of dark chocolate ice cream, housemade marshmallow “fluff” and cracked almonds.
- Daniela Ortiz (Private Events Director), NAHA
I was talking about marshmallows yesterday with Hillary, we have so much choc mint in our garden we were thinking choc mint marshmallows.
- Michael McDonald (Executive Chef), one sixtyblue
The only marshmallows we use are in a chocolate marshmallow pie with almond. So good.
- Sarah Stegner (Executive Chef/Owner), Prairie Fire and Prairie Grass Cafe
I've written about this often in the past, and I'll write it again—what Green City Market has done for this city, though affecting still a small fraction of its people, has been invaluable. The market inspires innovation in chefs and home cooks alike, and as the free tomato plants that were given away earlier this year display, GCM has encouraged a movement for home gardening and sustainable city living. How is that not just so freaking cool? Well, apparently someone else agrees.
As you might've heard, CNN recently published a list of the country's best farmers' markets. Green City Market? Number three—bested only by the Santa Monica Farmers' Markets (choose any of the four, and yes, they're that good) and the Ferry Plaza Farmers' Market in San Francisco (yeah, this one is, too). Not too shabby.
So we asked the chefs what it is about GCM that's made it so successful? Is it the location? The quality of participating farms? And does the market ever have a shot to top California's markets and reach numero uno? How would it get there?
The last time the chefs had this much to say about a topic was when we polled them on a series of questions leading up to Father's Day. Needless to say, this hits close to home. Please read on:
The Green City Market has consistently expanded its stable of growers and producers, and the growers themselves have expanded their offerings in terms of varieties of fruits and vegetables, including an increasingly large selection of heirloom and heritage crops that is particularly inspiring. The programs such as Sprouts and the chef demonstrations help immensely to inspire folks to eat from the market. In the future, I would love to see the market attract a fish purveyor from the Great Lakes, and perhaps more meat, poultry, and dairy providers as well as local artisanal producers of market goods using market ingredients. Greater participation by these types of vendors should provide the market momentum to go year-round, every week.
- Paul Fehribach (Executive Chef/Owner), Big Jones
First off, Lincoln Park is a great backdrop for a farmers' market. They do a good job of keeping a good mix of fruit/veggies and other stuff (bread, smoothies, pies, etc.). I live in Logan Square and I don't go to that farmers' market because they don't have a lot of fruit/veggies but a lot of other crap. They are also very good at getting chefs involved, which I think people really like. They are very good at fundraising, as well. My biggest beef has always been that it is really only accessible to well-to-do people who already eat well.
- Troy Graves (Executive Chef), Eve
The involvement of the city's chefs has been instrumental in the market's development.
- Dirk Flanigan (Executive Chef), The Gage
Their relentless commitment to the quality of their farms featured, combined with a huge effort to reach out to the community through special events, chef demonstrations, etc. Think about it, is there a bad farm at the market? I think improving on variety of the items and farms offered, such as including some local foragers, would make it better.
- John des Rosiers (Executive Chef/Owner), inovasi
I'm not sure if Green City can be number one? Because the idea of the farmers' market is to gather the freshest/best produce from the area and put it in the hands of families/friends/chefs/etc. Climate, soil, growing space, and a multitude of other components determine what the most successful products from a specific area or region will be, and California seems to simply have more produce that flourishes in their environment over the Midwest. I think Green City does an amazing job providing products to us here in Chicago given the environmental conditions the farmers have been dealt. We just need to keep doing what we are doing and we will be the best we can be.
- Andrew Jennrich (Sous Chef), one sixtyblue
I think GCM has set a standard of having farmers present, requiring them to only sell food grown locally that is sustainably raised. It has done a tremendous job of enveloping the community of farmers, chefs and the general public. They are linked together in a common love of delicious food. In 2012 all of the farmers will be 3rd party certified which means that standards set by other groups that Green City Market has approved are in place to help farmers and the public understand "sustainable." I think it is an amazing place to shop and love to feed people from GCM. I am the co-president of the GCM board and a founding member.
- Sarah Stegner (Executive Chef/Owner), Prairie Fire and Prairie Grass Cafe
Green City has so many great farmers that participate at the market, for one. The team that runs the market from Lyle to Carrie, Sarah and Rita, and everyone else that works or volunteers for the market do an outstanding job. Lincoln Park is a beautiful venue for it, as well. How can we improve to #1? Transplant some California weather here!
- Randy Zweiban (Executive Chef/Owner), Province
Three Chicago chefs are set to go head-to-head in a farmers' market cook-off in Daley Plaza (50 W. Washington St.) on August 5 as part of the Farmers' Market Country Chef Challenge. Beginning at 11:00 a.m., Tony Priolo (Executive Chef of Piccolo Sogno), Patrick Fahy (Pastry Chef of Blackbird) and Ivan Yuen (Chef de Cuisine of Shanghai Terrace) will vie for the title of Master of the Market by preparing a dish made from ingredients on hand.
Chefs will have a grand total of one hour to shop for ingredients and prepare their dishes, which will be served to a judging panel consisting of Matt Maroni, chef-owner of gaztro-wagon; Janet Fuller, food editor at the Chicago Sun-Times; and Roe Conn, host of the Roe Report on United Stations Radio Networks and The Roe Conn Show on WLS Chicago.
The event is free to attend and open to all.
Cracklin'. Wikipedia tells us that it's the fried or roasted skin (rind) of a pig. But we didn't need Wikipedia to tell us that, did we? Neither does Homer Simpson, eh? He opened the eyes of a whole new generation to the wonder that is cracklin', or in the plastic bag form where it's known as, yes, pork rinds. Cracklin' even has its own website.
But the thing is, a chef is never content with the norm. No, it's too mundane. It's too boring. So, what do they do? They bring us to a whole new place, a playground of crispy skin, where cracklin' applies to all sorts of fried rinds. Now we've got chicken skin garnishing raw fish and duck skin with salsa—and, as a result, the classic pork rind has become just that. It's the comfort loving throwing back. A classic.
Just mention of the words "fried animal skin" might be a turn-off for some, but for those out there with hearts that beat faster at the thought of Homer diggin' his four-fingered paws deep within a bag of pork rinds, you're gonna enjoy this post.
Here's what our chefs our doing with cracklin's these days:
We make chicken skin cracklings all the time, because since we process our own chickens from the Gunthorps, we always have lots of skin around. I also like to make crackings with the skin of wild salmon and char. They make a great texture and taste for fish dishes and salads.
- Paul Fehribach (Executive Chef/Owner), Big Jones
I am currently using pork rinds in an appetizer at Eve. Hiramasa ceviche, watermelon, watermelon soup, mint chimichurri and pork rinds. I do love duck cracklings a whole lot, though.
- Troy Graves (Executive Chef), Eve
Our scallops are being served with crispy chicken skin. Seared Fairhaven sea scallops, crispy chicken skin, roasted corn, stone fruit emulsion. We carefully remove the extra fat, brine the chicken skin, then cook on Silpat until crispy. If it wasn't so much work I would serve it instead of bread.
- Dirk Flanigan (Executive Chef), The Gage
I make cracklin's out of smoked sturgeon skin.
- Michael Fiorello (Chef de Cuisine), Mercat a la Planxa
Duck cracklin's would be pretty tight, but later in the season... duck is an amazing fall protein.
- Andrew Jennrich (Sous Chef), one sixtyblue
At present we use duck skin cracklings in a duck ropa vieja mix with BBQ salsa.
- Randy Zweiban (Executive Chef/Owner), Province
Chicken skin garnish for our chicken entree.
- Paul Virant (Executive Chef/Owner), Vie
The show has come a long way since Harold Dieterle deservingly—at least as the edited version showed us—won the first season of "Top Chef." In that time, foodies have migrated away from the once ballyhooed makeup-caked faces of the Food Network like Bobby Flay and Emeril and Rachael Ray to shows that don't take their audience for granted with such a heavy hand. Could the chefs and cooks on that network cook any one of us a great meal? Of course. Just ask Phil Vettel. He awarded 3 stars to former Food Network darlings the Hearty Boys in today's Chicago Tribune. But still, the Hearty Boys left the Food Network because of the censoring barrier its producers and executives have built, and shows like "Top Chef" showcase the forward-thinking ingenuity in the kitchen that the Food Network resists.
But then again, the two do have one thing in common. They've become dependent on the commercial dollar. There aren't five minutes that pass on "Top Chef" without a Glad product or Santa Margarita Pinot Grigio or Hilton brand flashing across the screen in an action shot. Heck, we've all seen this Diet Coke spot with Tom Colicchio. I guess you have take it with a grain of salt because hey, they've got to make the cash-monies somehow, right?
And no matter what you think of the show selling out, or the cooks who go on it, we all have to admit that its popularity has been good for business. Over the span of the show's life, diners have moved from seeking progressive-thinking chefs and restaurants to where we are now, which is a dining demographic that just wants to eat well. They want a chef who cooks with confidence. And dammit, shouldn't we all?
Naturally, we polled the team on their thoughts of the current season of "Top Chef," which has given the axe to several chefs now and lacks the presence of any Chicago culinarian.
This is a rare perspective on a show so many of us love—and from the culinary standpoint of the show, the opinions that follow are really those that matter most, don't you think? Well, here's to that:
Have it on Sunday mornings, or during the days—chefs work nights and weekends.
- Corey Fuller (Sous Chef), Big Jones
I won't be tuning in, mostly because I don't have time. The first couple of seasons were irritating because it seemed they selected cooks as characters rather than for qualifications. From the little bits I've seen of more recent seasons, it seems that they are getting contestants who can actually cook, so it's more interesting now than the first couple of seasons.
- Paul Fehribach (Executive Chef/Owner), Big Jones
I watch, but not as religiously as I did last season. The quality of cooks is not as good. I really believe that last season had the best cooks, but was also the best chemistry for TV. I am actually bored watching it this year.
- Todd Stein (Executive Chef), cibo matto
The group of chefs this time around is absolutely horrible. I have never seen such a bunch of hacks and underqualified people. Last season really had a solid, well-deserving lineup. What happened? When I tune in, it makes me want to send them all back to culinary school.
- John des Rosiers (Executive Chef/Owner), inovasi
Once I started watching "Top Chef Masters," it was hard for me to go back to the regular series.
- Susan Thompson (Owner), MANA food bar
I stopped watching about two years ago. I just did not like any of the contestants. Also, it really started getting commercial. And Rocco DiSpirito being a pizza judge in Chicago? Just not right at all.
- Jill Barron (Executive Chef/Owner), MANA food bar
No, I think the moment for the show has passed. I don't mind "Top Chef Masters." "Top Chef" needs to replace Padma and Tom needs to be more CHEF INVOLVED.
- Carrie Nahabedian (Executive Chef/Owner), NAHA
I really liked "Top Chef Masters," so the current season isn't as exciting for me, no offense.
- Michael McDonald (Executive Chef), one sixtyblue
I think anything that gets people excited about chefs and the restaurant scene is a good thing!
- Sarah Stegner (Executive Chef/Owner), Prairie Fire and Prairie Grass Cafe
Saw a few episodes. I'm not that into it. I think the chefs from last year were much better and more thoughtful.
- Kristine Subido (Executive Chef), Wave
It's tough to not love the caprese, really. Anyone with a palate that isn't limited to chicken fingers and orange soda can appreciate its simplicity.
Take its ingredients, in the most basic construction of the dish: tomatoes, basil, mozzarella—and maybe olive oil, maybe balsamic, yeah?
Tomatoes. If you're using the locally grown, truly seasonal tomato—so not the stuff grown in Mexico or half-way around the world and given its red color through chemical modification—then you really have to think about not doing much to fuss with the phenomenal flavor of the tomato. A chef once fed me two slices of tomato, one seasoned with salt and pepper and one not. The seasoned tomato, hands down, blew the unseasoned away—and tasted oh. so. good. They're delicate, slightly sweet, and a bit acidic. Don't mess with the seasonal tomato!
Basil. It's a simple herb, but its large leaves match perfectly with the size of a sliced tomato and hunk of mozz. And its sweetness, simple and pure, complements that cool and creamy cheese, doesn't it?
About that cheese. The difference between a great mozzarella and a good mozzarella really amounts, for me, to one thing: who made it? If you're getting Italian buffalo milk that's been used to make the cheese from Naples, and it's been shipped to the States just for you, like Tony Priolo, then God bless! If you're working with an artisan cheesemaker nearby, then God bless! If you're making it yourself, then please... God bless! The point is, fresh mozzarella is so wonderfully creamy, its culture packed with bits of water exploding over your tongue when you bite into it, one would hate to distract from the artistry behind this handmade cheese.
So, for a chef to take this salad and make it his or her own? Well, now things get interesting. And that's just what some of the team has done.
Enjoy...
We do a reconstructed caprese for our summer menu: dried tomato tartare, fresh mozzarella, basil pesto and a shot of tomato water.
- Chris Curren (Executive Chef/Owner), Blue 13
We do it as simple as it should be. Tomatoes, aged balsamic vinegar, extra virgin olive oil, basil, fresh mozzarella, and red onion.
- Jerome Bacle (Executive Chef), Courtright's
The capocollo naan-wich is stuffed with a play on the classic caprese ingredients. We sear the mozz and stuff the naan with shaved capocollo, a tomato and onion salad and finish with fresh basil; it is a pseudo caprese with warm and hot ingredients!
- Matt Maroni (Executive Chef/Owner), gaztro-wagon
Hearty is featuring a fried green tomato and heirloom caprese for $9. Our awesome cornmeal battered tomatoes (GCM), fresh mozzarella, house-grown basil, balsamic syrup. Our own rooftop heirlooms haven't ripened yet, but are getting large.
- Steve McDonagh (Owner), Hearty
We use heirloom tomatoes, smoked mozzarella, and a black pepper basil dressing.
- Jill Barron (Executive Chef/Owner), MANA food bar
Not caprese exactly, but baby heirloom tomato salad with white anchovy crema, French feta, roasted pine nuts and Arbequina olive oil.
- Michael Fiorello (Chef de Cuisine), Mercat a la Planxa
NAHA has a wonderful salad that takes liberties with the caprese idea... Italian Burrata (“fresh” cow’s milk mozzarella) from Puglia, McWerthy Farm hoop house tomatoes, wood-grilled zucchini and ciabatta, “Kate’s” arugula, crimson raisins and arugula flowers.
- Daniela Ortiz (Private Events Director), NAHA
Our cheese is imported from Naples Italy and made from buffalo milk.
- Tony Priolo (Executive Chef/Owner), Piccolo Sogno
We like to wait until the heirloom tomatoes hit. We also do it with the earlier Sun Golds that are so sweet and juicy. The key to a good caprese salad is ripe tomatoes and keep it simple. Great Bennison's baguettes torn into the salad doesn't hurt either. We use a drizzle of Greek olive oil as a salute to George B. He's particular about his olive oil, as he should be!
- Sarah Stegner (Executive Chef/Owner), Prairie Fire and Prairie Grass Cafe
You know the crawl—who can ever forget the Ugly Christmas Sweater Bar Crawl that one time?—but were you in the sweater drinking a beer, or laughing at those in the sweaters, yet still drinking a beer?
Bar crawls are big. People love them. As Corey Fuller points out, sometimes they're taken to the necessary extreme like his Halloween zombie bar crawl. Spend a Saturday night in Bucktown and the party buses roll by, their passengers a hoard of voluntary bar crawlers, helmed by a couple guys who just can't leave that bit of college behind. Again, you know the crawl. It's just... are you on the bus or not?
Well, we tossed a bone to the team and asked what they're ideal food crawls would be. Drinks or no drinks, what would be the theme? Where would they go? Some of them have one-track minds—Troy Graves and his sausage fix—and others are all over the crawl themes like Dirk at The Gage.
It's always a trip to have these industry lifers spill on their personal food likes, and this is definitely a time when I learned a thing or two from the team.
So here they are, thoughts on the ideal "crawl":
I'm a big fan of the Halloween zombie bar crawl.
- Corey Fuller (Sous Chef), Big Jones
I don't crawl. Crawling is for lower forms of life, such as lizards.
- Paul Fehribach (Executive Chef/Owner), Big Jones
Sausage, sausage, and more sausage.
- Troy Graves (Executive Chef), Eve
Perhaps we could do several:
The modern crawl; L2O, Alinea, Moto, Avenues, Schwa
The 4 star crawl; Everest, Charlie Trotter's, Tru, Spiaggia
The gastro-tavern crawl; The Gage, Longman & Eagle, Hopleaf, The Publican
- Dirk Flanigan (Executive Chef), The Gage
Bourbon crawl!!! Or charcuterie crawl!
- Matt Maroni (Executive Chef/Owner), gaztro-wagon
Sausages and beer.
- Michael Fiorello (Chef de Cuisine), Mercat a la Planxa
The River North Business Association came up with a terrific crawl last fall and are doing it again in October. It involves all the upscale bars and restaurants in the area—every 45 minutes or so the group moves to another place for a signature drink and a tasting of a popular dish. Very fun.
- Daniela Ortiz (Private Events Director), NAHA
My wife and I have actually done something like this... a few years ago ironically.. .however, I think an amazing "crawl" would go something like this: Longman & Eagle > Bristol > Old Town Social > The Purple Pig > avec > The Publican > Nightwood! That would be the S*&T!!!
- Andrew Jennrich (Sous Chef), one sixtyblue
I'd "crawl" after local food. During the Green City Markets locavore challenge I want to have a crawl connecting 100% local apps, entrees, cheese, and desserts! Wouldn't that be fun?
- Sarah Stegner (Executive Chef/Owner), Prairie Fire and Prairie Grass Cafe
Hot dog crawl. Bourbon crawl with Ron Kaplan.
- Paul Virant (Executive Chef/Owner), Vie
Bloody Mary bar crawl, each venue has a unique recipe!
- Nicole Nowakowski (PR Manager), Wave
Frozen desserts get a festival all their own at the second annual Chicago Luxury Ice Cream Festival, set to take place this weekend, July 30 and 31, at the Peggy Notebaert Nature Museum in Lincoln Park (2430 N. Cannon Dr.). Several of the city's finest pastry chefs will converge to showcase ice cream in all its gourmet glory, highlighting local dairies, chocolatiers and artisan suppliers.
The cost is $25 to attend, which grants access to the grand ice cream tasting room, live demonstration and workshop sessions, and The Great Chicago Brain Freeze, a chef ice cream competition where guests get to taste samples and vote for the winner.
Participating local creameries include Blue Marble Dairy, Black Dog Gelato, Trader's Point Creamery, Homer's Ice Cream and Nice Cream.
Tickets can be purchased here: http://chicagoicecreamfestival.com/festival.html.
Today's Tasting Table featured the start of Riesling Week 2010—of which only Blue 13 is participating amongst the RIA contingent. But, convenient as the timing was, we're rolling out with a polling of the team on this very same grape.
It's a wine, on the whole, with an acidity level that matches perfectly with food. A lot of people call it the best food wine there is. And when it comes down to it, there's really no denying that a Riesling with just the right amount of residual sugar, at just the right temperature, with just the right amount of acidity... makes a damn fine wine for any chef to pair with.
We prompted our chefs with thoughts of sitting on a sun-soaked patio, a light breeze blowing, and a bottle of Riesling on ice. Where is it from and what are they eating with the vino?
We hope you'll be as impressed with their answers as we were...
I'm obsessed with Fritz Hirtzberger's 2003 Federspiel Riesling. It's a dry style. For general shopping, I'm partial to the collections by Terry Thiese and PJ Valckenberg. I tend to look for Kabinetts, Halbtrockens, and Spatlëse Trockens from the Pfalz particularly, though I really enjoy the wines out of Rheinhessen as well.
- Paul Fehribach (Executive Chef/Owner), Big Jones
We are offering an '07 Riesling, Château d'Orschwihr, which is a French wine from Alsace from a winery with a long history. We suggest pairing it with our Maine Bouchot mussels that are cooked with a white "verjus" (verjus is made from grapes that are harvested in mid-summer when they still have a high acidity content and low sugar). It is that contrast between the naturally tart taste of the verjus and the richness of the Riesling that is very interesting.
- Pascal Berthoumieux (Owner), Bistro Bordeaux
I am a huge fan of Alsatian Rieslings; particular to Gustave Lorentz and Marcel Deiss. Always consistent and have great acidity. Perfect back porch wines.
- Lynn House (Mixologist), Blackbird
Because Hearty is an all U.S. wine list, and Rieslings hail from cooler climates, we feature a few of them. My summer choice is Dr. Frank Dry Riesling from the Finger Lakes in N.Y. State. It's crisp and citrusy. I'd have it with our Chesapeake crab cakes with sweet corn flan.
- Steve McDonagh (Owner), Hearty
We are using Rhine River Riesling from Fritz Hasselbach. It's a perfect blend of good acid with a touch of sweetness. It balances all of our spicy dishes, such as our Belize sustainable shrimp with shiitake mushroom and Thai chile coconut sauce.
- John des Rosiers (Executive Chef/Owner), Inovasi
Riesling is not only a great patio wine, it's also terrific with food. We are featuring Frankland Estate Riesling from the Margaret River in Australia. It is a bone-dry Riesling with super vibrant citrus notes, and it pairs beautifully with our salmon rillettes starter.
- Amy Lewis (Beverage Director), one sixtyblue
One of my favorite Rieslings on our list is from Jim Clendenen's Clendenen Family Vineyards. It is a single-vineyard Riesling from the Sanford & Benedict Vineyard that is crisp and dry with lush fruit and stony minerality. It pairs great with chef Randy's bold flavors, but is equally enjoyable on its own for an afternoon sitting on the patio.
- Jeff Donahue (Bar Director), Province
Wave's Riesling—the Pacific Rim—is a Washington state version of this classic grape. It is semi-sweet, very crisp, and grown with organic grapes. We'll be adding two more Rieslings by the bottle in the short future. Many wine nuts feel that Riesling is an even better mate with food than Chardonnay—and it's one of the most versatile varietals.
- Scott McIntosh (Manager), Wave
As you anxiously tap your foot while sitting at your desk today, our former elected governor will watch as the closing arguments in the trial against him are made. Kind of a funny sentence, don't you think?
But then again, this whole thing has been absurd—and really, not very fun at all. But it's the absurdity that makes just about anything that has to do with Rod Blagojevich comedic fodder for anyone in the world, even a person with even the mildest sense of humor.
So, as lead prosecuting attorney Chris Niewoehner leads the jurors through the charges he's hoping they'll press against the former governor, as well as the laws therein that might have been broken and the evidence that justifies this, we wonder if Blago just might need a little something to hold him over? After all, closing arguments take a good bit of time, and he's gonna get pretty hungry, isn't he?
Well, here's what some of the team are thinking on what might be the right meal to piece together for the former leader of our great state, and loser of "Celebrity Apprentice"...
A sub with handmade artisan focaccia, roasted local tomatoes, organic fried egg, crispy speck, local wild arugula, charred onion aïoli, and a hacksaw blade instead of the pickle.
- John des Rosiers (Executive Chef/Owner), Inovasi
I would make him a large vegetable lasagna with extra cheese.
- Jill Barron (Executive Chef/Owner), MANA food bar
Not sure he deserves anything of the caliber of one sixtyblue?? Maybe a day-old McDonald's burger at best!
- Andrew Jennrich (Sous Chef), one sixtyblue
Let him go hungry.
- Michael McDonald (Executive Chef), one sixtyblue
We would start out with a tomato cucumber and feta cheese antipasto, because we know he loves feta cheese. Then we would serve him the bone marrow to get his white blood cells up. Then he would have the braised pork shoulder on mashed potatoes with fortified milk gravy to give him enough calcium for his nice white teeth when he smiles. This would all be followed by a nice sweet Sicilian iris.
- Katie Klotzberger (Assistant Manager), The Purple Pig
He deserves some "tubesteak!"
- Paul Virant (Executive Chef/Owner), Vie
I see that guy jogging in my neighborhood. He needs to eat less and tame that pompadour.
- Scott McIntosh (Manager), Wave
