FIG Catering isn’t trying to be the hippest caterer in Chicago. They’re not into molecular gastronomy, they don’t dig Rachel Ray and other Food Network “personalities,” and they are not the ones to call on for a family-style mostacciolli dinner for your next family reunion. Instead, FIG (“For Intimate Gatherings”) aims to provide customized menus with upscale, unpretentious, “non-catering food” for your small events. Created in 2005, FIG is comprised of Justin Hall and Molly Schemper, who just happen to be a couple.

Justin and Molly met at Poag Mahone’s, an Irish-American alehouse in Chicago’s financial district. Justin cooked and Molly waitressed; it was a match made in culinary heaven. With Molly’s marketing background and Justin’s culinary training from the Culinary and Hospitality Institute of Chicago, the two became business partners after dating for only five months. Justin prepares most of FIG’s savory items, and Molly covers the sweets. Both draw inspiration from cookbooks and frequenting their favorite Chicago restaurants: Molly’s latest frontrunner is Frontera Grill, and Justin’s is Spring World.

A little known fact: Justin has auditioned for Top Chef three times. “Unfortunately, Top Chef is all about personality, not raw talent,” Justin explained. He revealed that with each audition, the same casting agents asked him the same two questions: 1) “Why do you want to be on the show”, and 2) “What can you add?” On Justin’s third attempt at auditioning, he brought along his truffle white cheddar popcorn and white grape gazpacho for the panel. Much to his chagrin, they didn’t eat the food in front of him. Although he hasn’t received a call back, he’s confident in his versatile cooking style and is trying out again for the next season.

FIG offers individually packaged, fresh gourmet meals (menus change weekly) that can be delivered to your door, in whatever quantity you request. Don’t expect frozen meals á la Seattle Sutton; only fresh, organic ingredients are used. Try ethnic options like Chicken Tikka Masala with Curried Cauliflower and Potatoes or a seafood dish like Horseradish and Matzo Crusted Halibut with Steamed Broccoli and Potato Latkes. Take home a batch of Spring Rolls for an appetizer and Molly’s signature Red Velvet Cake with Cream Cheese Frosting for $25, and you’ve got yourself a dinner party without the work! Meals are $17 each, 6 or more of one meal costs only $14.

FIG specializes in small events; Molly and Justin stress that “an intimate gathering does not mean your daughter’s wedding for 300 guests or your company holiday party at the Field Museum.” Instead, FIG caters seated meals for up to 30 guests, buffets for up to 60 guests, and cocktail parties for up to 100. Molly and Justin typically will ask their new client what their favorite foods are, and will create three menu options for them to choose from. Every menu is different; there’s no set catering menu to choose from. FIG’s attention to the individual carries over to the in-home cooking classes they offer. Justin and Molly recommend cooking classes as a non-traditional Bachelorette party idea, for kids’ birthday parties, or for a girls’ night in.

Justin and Molly maintain a Food Blog, “Food Talk with Fig,” in which they list upcoming FIG appearances and events, cooking tips, food musings (“I love bacon, but…it can to easily be used as a crutch to help those with a lack of food knowledge look as though they were qualified”) and recipes. Molly’s Caramel Pear Torte is delicious and decadent, and we’re happy to give a FIG about it.

Caramel Pear Torte, courtesy of FIG Catering.

For the caramel:

½ cup sugar
2 Tbs. water
2 Tbs. butter

For the torte:

2 large firm pears (D’anjou or Bartlett), cored and sliced
½ cup sliced almond
1 ½ cup flour, sifted
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. ground ginger
pinch of salt
¾ C. Sugar
¼ lb/1 stick unsalted butter, cut in small cubes
½ cup sour cream
3 large egg yolks
1 tsp. almond extract

Directions:

Preheat oven to 350. In a heavy 9″ skillet, mix the sugar with enough water to moisten (it should look like wet sand – good for building a castle). Bring to a boil over medium high heat, without stirring; boil until it reaches a dark caramel color (swirl the pan if the caramel is not browning evenly). Remove from heat and add butter – stand back or cover to avoid splashing.

FIG Catering
1850 S. Blue Island Avenue
Chicago, IL
(773) 793-1035
info@figcatering.com

*Originally published in Gaper’s Block.

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During the work week, Juicy carries an appealing assortment of cheese, cured meats, and other delights served in tasting portions. The wine list suits wine geeks and novices alike; $15 is added to the price of any bottle in order to experience your purchase on-premise.

Brunch items like Harold’s Chicken & Waffles - two pieces of Harold’s Fried Chicken lounging on a big, crispy, fluffy, home-made waffle and The Hippie Breakfast – fresh fruit, organic yogurt and super-crunchy, home-made granola, and scrumptious sweets from award-winning chef, Mindy Segal (of Hot Chocolate) are recommended.

Since all entrees and drinks are only $5, why not order a few Bellinis or Bloody Marys (served with refreshing beer backs) to wash everything down?

Take note, foodies on a budget: Juicy Wine Company is tiny, and the word has spread about this bargain brunch. Arrive early (doors open at 11 am) to avoid the lines.

Juicy Wine Co.
694 N Milwaukee Ave, Chicago
(312) 492-6620

On a personal note, thanks to everyone who joined my husband-to-be and me for brunch. Its a blessing to have such lovely friends and family to celebrate with!

*This article was originally published in Gapers Block.

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The smell of fruity treats and fresh popcorn is the first thing you’ll notice when you walk through Candyality’s doors. Grab a basket and choose from retro confections like Mallow Cups, Idaho Spuds and Abba-Zabbas, rainbow-colored jellies and vegan chocolates. Quirky novelty items like edible-tattoo kits and candy “pizza” are among the treasures found in glass candy jars placed throughout the store.

Candyality aims to uncover your “candy personality” by analyzing your selection of sweets. Love sugary candy? Owner Terese McDonald predicts you seek immediate gratification and recognition. Licorice fans are loyal, hard-candy connoisseurs are logical, and those seeking out the fluffy stuff are non-conformists. Forget tea leaves; candy readings may be the new key to finding your inner self.

With summer just around the corner, Candyality plans to stock its freezer with classic treats like Bomb Pops and other frosty temptations. To top it off, Candyality is available to provide goodies for children’s birthday parties and events, perfect for your own little Charlie Bucket or Violet Beauregarde. The sugar isn’t the only thing that will spoil them rotten; bulk candy weighs in at $8.99 per pound, bulk chocolates are $10.99 per pound and gourmet chocolates top out at $17.99 per pound.

*This article was originally published in Centerstage Chicago.

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Is wholesome even for the King,

But God be with the Clown,

Who ponders this tremendous scene-

This whole experiment of green,

As if it were his own!

-Emily Dickinson

The buds are rapidly blooming on the tree outside my kitchen window. Last weekend I stepped outside to examine a branch; overnight its blossom nubbins had expanded into flowers. As the season changes so should our diets, a theory encouraged by the Macrobiotic approach. So in the spirit of lighter eating, try my “Fiesta Salad,” named for its vibrant colors.

Fiesta Salad

Ingredients:

• 1 bunch cilantro, finely chopped or quickly pulsed in a food processor
• 1 red pepper, finely chopped
• 1 red onion, finely chopped
• 1 lime, juiced
• 1 bag of frozen sweet corn, cooked as instructed on package
• 1 bag of frozen edamame, cooked as instructed on package
• 1 can black beans, drained & rinsed
• 1 can aduki beans, drained & rinsed
• 1 can garbanzo beans, drained & rinsed
• 1 can black eyed peas, drained & rinsed
• 1 bottle of balsamic vinaigrette salad dressing (I like Whole Foods 365, fat free)
• 6 tablespoons cumin
• 1 teaspoon cayenne pepper (increase or decrease as desired)
• 1 tablespoon coriander
• 2 tablespoons salt
• 2 tablespoons black pepper

Directions

Combine beans, red pepper, onion, corn and edamame in a large bowl. Add cilantro. Drizzle lime juice and balsamic dressing over the ingredients and add cumin, salt, coriander, cayenne, and pepper. Stir all ingredients until they’re completely covered in dressing. Cover and chill for 1-2 hours before eating. Serve Fiesta Salad as a side dish, or over rice as a complete meal.

Serves 6-8, and is fabulous as leftovers.

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Haro’s menu highlights both tapas and pinxtos, which are bite-sized, open sandwiches. In Spain, pintxos are served during lunch or evening hours and are laid across a bar, where people can pick and choose from their favorites. Our server suggested we try the crabmeat and anchovy pinxto, one of the lightest offerings. I wasn’t crazy about the egg and anchovy combination, but it was refreshing to experience authentic Spanish cuisine, unmarred by Americanization. (I’m looking at you, Ba Ba Reeba!)

We ordered an assortment of tapas to share and sipped “Sangria with a Kick,” a potent concoction with a mystery ingredient. The Queso Manchego Flambeado (“flaming” breaded Manchego cheese in honey and brandy de Jerez) stunned us out of our sangria stupor; the bubbling hot, sweet cheese could have doubled as dessert.

Vieiras con Jamon Serrano (jumbo sea scallops wrapped in with saffron aioli and lemon oil) were nothing but amazing. Lemon zest punctuated the salty ham and my friends and I swooned with pleasure. The adventure seekers ordered Angulas al Ajillo (Basque baby eels sauteed with olive oil, red chili, garlic and lemon). To convince a dining companion to try the eels, I told her to ignore the fact that they resembled worms and to instead pretend she was eating spaghetti with garlic sauce. Unfortunately, in the battle of imagination versus reality, reality conquered and the eels were the only dish left unfinished.

The most visually appealing tapa of the evening was Las Ramblas (shrimp sauteed in olive oil, glazed with balsamic reduction and honey). Although the dish was simple, the flavors were sophisticated. Balsamic reduction flowed into a honey barrier, creating a stained-glass effect on the plate.

We also sampled one of the evening’s specials: grilled calamari served in a pool of lime green olive oil and fresh parsley. The calamari was the perfect consistency and hints of the smoky grill were detected in its taste.

Our attentive and charming server, Rolando, asked us what we were celebrating. When we replied “We’re always celebrating, we don’t need a reason,” he seemed to understand. Haro Tapas y Pinxtos is one of those places that causes celebration, whether or not an occasion exists.

Haro Tapas y Pintxos
2436 S. Oakley St.
Chicago, IL 60608
(773) 847-2400

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Virant has an impressive resume to say the least; highlights include stints at Charlie Trotter’s, Ambria, Everest, and Blackbird. Last year, Virant was named one of the Best New Chefs by Food & Wine. He was Chicago Magazine’s Best New Chef of 2005 and has received 3 stars from Chicago’s culinary Grand Poobah, Phil Vettel. So naturally, if everyone else in the country loves Virant and Vie so much, I should too. Right? Well, I didn’t. There. I said it!

On the night of our reservation, we were prepared for perfection and lingered at the gorgeous, iridescent-flecked marble bar with our cocktails. As we waited for the rest of our party, we took in the simple yet luxurious decor: austere white walls, chandelier sconces, dramatic black and white photographs, and fresh yellow tulips on each table.

Once seated, we were immersed in the eager yet rambling banter of our waiter, who urged us to try the evening’s side special of pommes frites. “They’re served with ricotta cheese and sausage gravy, just like how we like them in Canada,” our server gushed. I was quite confused, and later learned that the pommes frites were actually a variation on the poutine, arguably Canada’s most pervasive contribution to cuisine. I wasn’t convinced-fries and gravy didn’t sound like the most appetizing duo. Nonetheless, we took the risk and ordered both the frites and the wood-grilled shrimp as a starter.

Unfortunately, my instincts on the frites were on point. The visual appeal was nonexistent: the fries were soggy, the gravy gloopy, the ricotta was cold and incongruous with the other ingredients. The wood-grilled shrimp, served on a bed of frisée with poached garlic, crispy potato, and a fried quail egg was equally unremarkable, but a bit more edible than the fries. The shrimp were tough, the egg was oily and burnt on the edges.

For entrees, my dining companions and I chose the rainbow trout, the sea bass, Gunthrop Farm chicken two ways, and the strip steak. First, a few words about the steak, which was served with toasted barley, marinated cauliflower, mushrooms, and mustard béarnaise. Our waiter assured us that the mustard sauce was a must; without it, the steak just wouldn’t be up to snuff. In retrospect, we should have ordered the sauce on the side.

Béarnaise is a traditional sauce for steak, and is made of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a reduction. A little béarnaise goes a long way, especially when the intense flavors of mustard and capers overpower the dish, as was unfortunately the case with Vie’s steak.

The Gunthrop Farm chicken was presented two ways: as breaded and fried breast and as chicken sausage pierogis, served with braised house made sauerkraut and pickled red onion jus de poulet. The breast was flattened and dry, chewy and over-salted. The pierogis, although an interesting idea, were poorly executed, rubbery and bland.

Our two fish dishes, sea bass and rainbow trout, seemed as though they were conjured up and prepared by two separate chefs. The sea bass was the highlight of the meal: a light, sweet chunk of pan-roasted fish, presented over braised greens and accompanied by a tomato arrabbiata, toasted breadcrumbs, shaved celery and arugula. The flavors were honest and clear à la Chez Panisse and were free of heavy sauces or excess salt.

The trout was a horse (or fish) of another color. Described as “marinated and wood-grilled rushing waters rainbow trout,” it was served with Wisconsin fingerling potatoes, herb aioli, pickled garlic, shaved radishes and fried “pickles.” The normally mild, nutty flavor of the trout was totally compromised by again, the misuse of salt. Chef Virant, didn’t you watch the first episode of this season’s Top Chef? After seeing poor salt-wielding Chef Nimma pack her knives and go, we should all know that properly seasoning food is at the very base of any dish. It’s a skill often taken for granted in a professional kitchen, but one that can never be overlooked.

All in all, the experience was highly disappointing. The food lacked the depth of flavor and elegant presentation I’d been expecting of Virant and Vie based on recent accolades, and was instead unsophisticated and prepared in a heavy-handed, sloppy fashion. Hints of brilliance resonated in the sea bass, but one superb dish out of six just doesn’t suffice. Hopefully Virant and Vie will be rejuvenated by the return of farmers’ markets and the new season. Until then, I’m still searching for a true disciple of Chez Panisse in Chicago.

Vie

4471 Lawn Ave.

Western Springs, IL

(708) 246-2082

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The current gastropub trend started in England in 1991 and came stateside in 2004 via The Spotted Pig, located in New York City’s West Village. Although I’ve never been to TSP, I’ve read nothing but positive reviews; a meal at TSP is on the itinerary of my next trip to NYC. The gastropub formula has apparently been a huge success for Chef April Bloomfield, bringing acclaim from national critics, two Michelin stars, and a string of imitators.

One such imitator hoping to jump on the gastropub bandwagon is The Bluebird, located in Chicago’s Bucktown neighborhood. My sister and I ventured out last weekend (despite my car’s tires being frozen in ice, two extremely hostile cab drivers, an injury and a terrible mood I sustained while attempting to remove my car’s tires from the ice) to enjoy each other’s company, some wine, and hopefully unique yet relatively inexpensive pub food.

Bluebird is long and narrow with a front room dominated by the bar and a back room solely for dining. Tables are lined neatly along a banquette that runs most of the length of the building. Lighting is low, brick is exposed, the waiters were rocking hip frames and weird haircuts, blah blah blah. I’m sure you can imagine the rest.

We chose an interesting bottle of Austrian red wine for a very affordable $28. The menu highlighted different “toasts” as starters, all of which sounded rather unappealing to me. Nevertheless, we asked our waitress for her recommendation, and she suggested the “cream cheese and melted leek” variation. Perhaps this waitress is a connoisseur of onion dip and Lays potato chips, because those were the exact flavors that this bizarre appetizer provided. “Melted leek” was accurate….the leeks had evaporated into the overpowering cream cheese tang, creating a totally unappetizing sludge effect both in taste and presentation. I couldn’t even bring myself to photograph the toast because it was just so damn ugly!

For our second courses, we split a flat bread pizza with roasted mushrooms, roasted shallots, watercress and brie. The flat bread was, well, flat. It lacked any spice or seasoning, and tasted like someone had just spread butter on the flat bread and laid watercress on it.

We also tried the mussels in Blanche de Chambly Ale with shallots, chili flakes, and garlic. The mussels were on the other end of the spice spectrum: chili flake overkill! So much chili in fact, that the normally lovely, salty-brininess of the mussels was muddled.

I’ll give it to Bluebird in that their ambiance was somewhat interesting, with a communal atmosphere and a loft-like space, but for the money we spent, I expected the food to be much more creative and inspired. Obviously Chicago hasn’t quite caught on to the gastropub phenomenon.

The Bluebird

1749 N Damen Ave

Chicago, IL 60647

(773) 486-2473

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At my house, Sunday is Soupday. I find it so relaxing to spend time alone on a Sunday afternoon, chopping and doctoring up the perfect, warming, soothing concoction. This particular soup brings together the buttery, rich flavor of Swiss Chard and the smooth, silky texture of white cannellini beans. It will sustain you through these last seventeen days until spring! Yes, I am counting…

Ingredients:

• 2 large bunches Swiss chard, white stems removed, chopped into ribbons
• 4 cans cannelini beans, rinsed and drained
• 1/4 cup basmati rice
• 2-4 cloves garlic, depending on your garlic preference, finely chopped
• 1 can fire roasted diced tomatoes
• 1 red pepper, finely chopped
• 3 stalks celery, finely chopped
• 1 medium red onion, finely chopped
• 9 ounces vegetable stock (life’s too short to make your own!)
• 1/4 cup extra virgin olive oil
• salt and pepper to taste
• 1/4 t rosemary
• 1/4 t basil
• 1/4 t oregano
• 1/4 t thyme

Instructions:

Combine garlic, celery, onion, red pepper, and olive oil in large soup pan, saute at medium heat until vegetables are transparent.

Add tomatoes, beans, spices (to taste), and stock. Bring to a boil then reduce heat to low, simmering for about 45 minutes.

Add Swiss Chard ribbons and rice, keeping heat on low for another 30 minutes or so.

Stir frequently and adjust spices to taste. Serve with warm, crusty bread and enjoy!

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Enter Chef M*, May St. Cafe’s Executive Chef! Now, I generally think it’s a positive sign when the chef comes to your table to introduce himself and recommend his favorite dishes. Its a personal touch that can set a small restaurant apart from the rest. However, recommending favorite dishes does not mean that the chef should read the entire menu aloud to his patrons. For the love of God! M stood above us for a good 10 minutes…”The beef is the best in the city. All organic. The fish is also the best. I get many compliments on my shrimp. If you like chicken, ours is outtadisworld. I have been in business for a long time, and my customers always tell me, ‘M, this pork! This lamb! This steak! Those shrimp! The best in the city!!’ Blah blah!” And so on, and so forth.

As I’ve mentioned, I’m a weirdo eater these days, limiting my dairy and meat unless its something like FOIE GRAS (see a previous post for a soliloquy on my fondness for foie). But Aaron’s got another thing going altogether: he’s allergic to dairy.

Aaron always informs the server (or in this case, chef..?!) of his affliction, using the same schpiel: “I would prefer to order something from the menu that normally doesn’t contain dairy, so I don’t have to miss out on any flavor.” That makes sense to me. But apparently, not to M. When Aaron explained his dietary restrictions, M said “We give all of our customers a first-rate experience. That’s why we put all of our sauces on the side. (Huh?) You’re being difficult for no reason.” Wow. With all of the bravado, we expected phenomenal food.

Our starters included “made to order” guacamole and a salad composed of field greens, dried mango slices, goat cheese, caramelized pecans and balsamic dressing. The salad was quite good, despite the fact that the goat cheese/pecan/balsamic dressing combination is tired, in my opinion. Since we could specify the components and spice level of the guacamole, we requested ‘extra spicy’ and with cilantro and lime. Unfortunately, when the guacamole arrived, it lacked any spice and tasted pre-made and over-blended. When I asked the waitress to send it back for more spice, she returned with essentially the same dish with a few extra chips thrown on top.

For our main courses, I ordered the grilled Mahi Mahi with a lemon caper sauce and grilled vegetables on the side. The fish was not bad, but I didn’t really understand the side dishes of sauce and of mushrooms. The vegetables were over salted. There was too much emphasis on presentation, and not enough flavor to back it up.

Aaron ordered the Allen Brothers steak special, also served with grilled vegetables and also presented on an unnecessary banana leaf. Again, the vegetables were over-salted and the meat seemed to be marinated in salt.

Despite the fact that our over-hyped food was over-salted, we wanted to enjoy it quietly at our private table. Apparently, this would not be the case. M squished himself between myself and a woman sitting beside me on the same banquette at the next table. Quite literally, the entire time we were “enjoying” our meals, we had the immense pleasure of listening to M brag to this table about his relationships with top Chicago chefs, his fame and notoriety, and his fabulous, fresh, unique food. When our waitress came to take our coffee and dessert order, M coincidentally mentioned to his friends that they carried Intelligentsia, “the best coffee in the world.” I’m surprised my eyes didn’t roll straight out of my head and into my over-salted fish. We did decide on a poached pear dessert, which was non-dairy and the best dish of the evening.

All in all, the meal was marred by Chef M’s running commentary. The food could have been great but I still would have given May St. a negative review. Humility, class, and manners go a long way, especially when you’re dealing with me.

May St. Cafe

1146 W Cermak Rd

Chicago, IL 60608

(312) 421-4442

*M’s identity and image redacted…I’m still a lawyer, people!

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Ras Dashen, located in Chicago’s Edgewater neighborhood, focuses on authentic Ethiopian comfort food. Fun fact: Ras Dashen is the highest mountain in Ethiopia (and fourth highest in Africa), and is located in the Simien Mountains National Park. Ras Dashen offers a large selection of vegetarian & vegan dishes since the Ethiopians observe over 100 days of fasting during which the Ethiopian Orthodox church mandates having no meat, fat, eggs or milk (I thought the Master Cleanse was rough!). Other than vegan choices, the cuisine is also rich in lamb, poultry and beef either sautéed to perfection or prepared in the unique spicy hot stew called ‘Wot ‘ or its mild counterpart ‘Alicha’.

Spinach sambusas—hot, crispy dumplings—are a fine way to start your meal. I’m a fan of the vegetarian combo platter: an assortment of your choice of vegan or vegetarian dishes. Try cold or hot lentils, beet salads, pumpkin or mushroom wot, and sauteed greens. We also love their tilapia dishes, Asa Wat (boneless tilapia fillets cooked in a spicy berbere sauce) or Asa Tibs (boneless tilapia fillets cooked with ginger, garlic, and Ethiopian spices.

Ethiopian beer and wine is suggested to complement the intense spices and rich flavors of the food. Once you’re on the cusp of a food coma, order Ethiopian espresso….shazam! You’ll quickly be back in action, bopping to the beats of the band normally in residence at this neighborhood gem.

Ras Dashen
5846 N. Broadway
Chicago, IL
(773) 506-9601

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