Archive for February, 2013

Tuesday night I needed a hug.

I had just gotten done doing a Bikram Yoga class and was calm for the first time all week. Then I checked my phone and read a text : “You read the Time Out review?”.

F*&K.

I’d been stressed about this review, like I am for all of them. It doesn’t matter how many tweets, handshakes, compliments, and good reviews we get (all though we love them- ha!)…one bad review can put me in a dark place for weeks.

I bit the bullet and read Julia Kramer’s review , my panic increasing by the moment. I respect Julia as a food critic, and winced at some of the comparisons.

But as my eyes found the final paragraph, I cheered up a bit. A bit. The Big Baby , is my favorite thing on the menu and I’m glad she was also a fan.

It’s a dish that reminds me of where I came from, and I have that goal with all of my food- to remain authentic, while finding new ways to become a better chef.

So I chose to focus on the positive and had some fun with it and tweeted this at Julia.
Thank god she got the joke and played along. Not bad for a hotel Chef, right?

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Amigos 2.0

Posted: February 4, 2013 in Drinks, Events, Food

Last Monday “Amigos de Pinxto” with Sean Brock really embodied what the whole event is all about; getting cool peeps together to hang out, enjoy cocktails and bites of food with friends.

 

Our guest chef did not let us down- the guy showed up with a 2 year aged Ossabaw country ham for Christ sakes!!!

He also brought; BBQ pork ribs from his restaurant Husk and fried pickled green tomatoes.

 

Not only was the food great but the conversation was non-stop laughs the whole night- everyone was pumped to have Sean there and to taste his food.

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I met Sean a few times with Mike Sheerin from Trencherman and we all totally hit it off in a “bromantic” sort of way. I really respected his cooking and his approach to food and I asked if he’d be open to coming up and doing an Amigos with us. He said yes, but I figured it was the liquor talking…but sure enough- he came thru and hosted what turned out to be a standing room only night.

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Having a guy like Sean in, has created the kind of buzz we need to bring more and more talented chefs from around the country together to introduce their food to Chicago.

Stay tuned…

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