The Stephanie Paige

Shine On - The Original Moonshine

2011-10-20T16:50:00.006-04:00

Throw your pre-conceived notions out the door. The Prohibition era may exist on PBS specials and HBO but gone are the days of bathtub gin and low quality D.i.Y. moonshine. I recently sat down with Chuck Miller, master distiller of The Original Moonshine and Shem Blum, Brand Ambassador (and mixologist at the Boom Boom Room at the Standard) for a tasting at Macelleria - a steakhouse in the meatpacking district in Manhattan.

Meat and Moonshine?

You bet.

In fact, during happy hour Macelleria has a promo where they offer up a side of Smithfield Virginia Ham as a small bite to accompany a Moonshine cocktail - a fitting combination given both brands’ commitment to local food and ingredients.

Miller, who donned plaid and a cowboy hat (love), spoke to his family’s long standing tradition of distilling this storied American spirit.

But what is Moonshine?

The Original Moonshine is clear corn whiskey, hand-crafted from 100% estate-grown corn and distilled four times in a Prohibition-era copper pot still. At 80 proof, the Virginia distillery prides itself on sticking to an all-natural, gluten-free, proprietary recipe. The whiskey is charcoal-filtered which produces a pure and smooth flavor.

Moonshine is a gateway spirit. It has more flavor than vodka, it’s not as polarizing as gin and is not as aggressive as a brown spirit such as bourbon or scotch. For newbies, first try it neat, at room temp. Then add a couple of ice cubes to open it up. And finally, segue into a cocktail with Shine as the base spirit.

It’s versatile, approachable liquor that will undoubtedly be incorporated in my next Bloody Mary or mixed with apple cider.

Cupcake Vineyards

2011-10-11T17:11:00.004-04:00

A couple of weeks ago I had the pleasure of dining with Adam Richardson, Chief Winemaker for Cupcake Vineyards at the oh-so-chic Setai Hotel on 5th Ave. It was an intimate dinner of about 10, where we wined and dined and covered off on the inspiration behind the name "Cupcake" for a winery and discussed the best methods for nurturing young and old vines.

Adam showcased a stellar selection of his Cupcake wines, including several new vintage bottlings - delish and to die for when paired with the Italian cuisine from Ai Fiori.

Since it's introduction in 2008, Cupcake wines have seen strong growth. After chatting with the charming Aussie, it's evident that this is due in part to Adam. Australian born and trained, he brings an international perspective to bear on winemaking. By sourcing grapes from the places around the world where they grow best -- Sauvignon Blanc from New Zealand's Marlborough, Prosecco from Italy's Prosecco D.O.C., Chardonnay from California's Central Coast, for instance -- he is able to craft a unique lineup of high quality, regionally expressive wines of place.

And they're affordably priced - $15 a bottle (at max).

A personal favorite is the Red Velvet, a blended red with notes of chocolate and deep rich blackberries - it's smooth, just as the name implies.

The label has a fantastic selection of wines, perfect for any occasion - from a fall dinner party to weekend brunch.

Cheers!

L3 Lounge at the Empire Hotel - Fashion Week

2011-02-16T18:14:00.006-05:00

It's Mercedes-Benz Fashion Week so NYC is ripe with celebs, athletes and rockstars. On Monday night they descended onto the Penthouse suite of the Empire Hotel for the first ever L3 Lounge presented by New Era and hosted by celebrity stylist, Phillip Bloch. The chic suite overlooked the steps of Lincoln Center and was transformed into a fashion oasis for men (and this girl). Brands such as DL 1961 Premium Denim and New Era hats (yep snagged a fab white Yankee hat that made it into the night) were readily avail and John Allan’s Salon offered complimentary services. Dewar's Scotch was flowing behind the bar and it kept the party going with signature cocktails like the Dewar's Smash - very light and refreshing - kind of like a scotch mojito. I didn't see them...but spotted at the lounge was Gabe Saporta (lead singer of Cobra Starship), Sex and the City Alum, Mario Cantone, 30 Rock’s Scott Adsit and the Real Housewives of NYC couple du jour.

Fashion Week: The Kim Crawford Dispatches

2011-02-11T12:02:00.006-05:00

This week is all about fashion and Kim Crawford Wines is the exclusive vino of Mercedes-Benz Fashion Week at Lincoln Center (Feb 10th - Feb 17th). The Wine Bar is a haven for celebs, designers and jet-setters. It's a faux pas to eat at Fashion Week (I learned that at my first fashion weekcouple of ye when I was noshing on a cupcake at a Betsey Johnson show...hey at least I was wearing Thakoon and leather...) so drink up my friends...drink up.

This season Kim Crawford Wines has partnered with NYC nightlife guru – Mr. Patrick Duffy – to host and curate exclusive events in the space. Stay tuned for more deets on those events.

Crowds came out for the fashion week kickoff event of The Heart Truth Red Dress Collection. Kim Crawford Pinot Noir and Sauvignon Blanc were the varietals du jour and could be seen in the hands of Patti LaBelle, Dita Von Teese, Camilla Alves and Matthew McConaughey - who sent their reps out to beg for bottles to bring back to them. One bottle, two glasses each.

Jittery?

After walking the catwalk Eve, Taraji P. Henson and Ann Curry, who, when asked about how she felt when walking the runway for the first time, said “I was petrified. Totally petrified. But I just kept telling myself ’I am here to love you all, I am here to love you all.”

We love you too, Ann Curry.

Beefeater Winter Edition

2011-02-09T20:13:00.005-05:00

Wanna know what winter tastes like?

For some palates, gin is a tricky spirit. More often than not imbibers either love it or hate it. I’d venture to say that it’s the botanicals and unique flavor profile of the spirit that has the tendency to overwhelm or scare newbies. Some are haunted by their Gin & Tonic college days and others can’t handle a traditional gin martini. But gin is a lady, albeit a complex one, and for
some reason I picture gin having the personality of Mae West.

I also happen to heart gin. I’m fascinated by the vast array of proprietary botanical recipes that
distillers employ to set their spirit apart. And as I headed to the Lamb’s Club in New York last
month, I was eager to try the latest display of gin craftsmanship – Beefeater Winter.

Master Distiller Desmond Payne opted to combine the traditional tastes and flavors of winter
to bring the limited edition gin to life. Cinnamon, nutmeg, pine, and Seville Orange peel were
combined with the classic flavors of Beefeater London Dry to create the winter edition. It’s
only available in New York and San Francisco but that shouldn’t deter any one from getting out of the vodka rut and reaching for the nearest bottle of gin (I like Beefeater, New Amsterdam and Bombay Sapphire).

Don’t be intimidated by the spirit. When in doubt go for gin and lemon San Pellegrino
sparking water with a sprig of mint.

Worsh.

Beefeater cocktail combo’s to try:

24:75 – Beefeater 24, Sencha Tea syrup, lemon juice, champagne
French 75 – Beefeater, lemon juice, simple syrup, champagne
Ruby Negroni – Beefeater, Campari, Tawny Port, raspberry syrup, prosecco

For more info and additional drink inspiration visit http://www.beefeatergin.com/.

The Macallan and Lalique: $460K for Charity:Water

2010-11-20T15:30:00.004-05:00

I popped by Southeby's for a glimpse (wish it was a taste) of a rare single malt Macallan that was being auctioned off to benefit one of my favorite charities. The Macallan and Lalique set a record for a bottle of whisky sold at auction, with all proceeds going to charity: water, an organization that provides access to clean, safe drinking water to people in developing nations. The Macallan 64 Year Old in Lalique: Cire Perdue sold for $460,000. It's one of the most unique collaborations to date between The Macallan and Lalique, with 100 percent of the proceeds benefitting Scott Harrison's (founder) non-profit. Lalique’s bespoke, one-of-a kind crystal decanter, created using the “cire perdue” or “lost wax” method, houses the oldest and rarest Macallan ever bottled by the distillery, a 64-year-old single malt whisky. It's been on a 12-city “tour du monde” since April, and each stop along the way has raised funds and awareness for charity: water.

Rémy Martin Hosts Mad Men Dinner

2010-11-10T13:07:00.005-05:00

Paying homage to the classic gentlemen, Rémy Martin, a cognac best known as an after dinner drink, reinvented their time honored spirit and incorporated it into fine cocktails. Gone are the days when Rémy is sipped neat post-dinner - it's a lovely base spirit that can be and should be used as the foundation of a classic cocktail (Sidecar or Manhattan). I'm currently obsessed with the Gold Rush (Remy 1738 Accord Royal, Lime Juice and Honey). The intimate seated dinner at the Lambs Club was an exclusive tasting of Rémy Martin's 1738 Accord Royal hosted by Mad Men's Vincent Kartheiser and the show's Emmy Award-Winning Costume Designer, Janie Bryant. Loved it. For additional deets on the evening check out the recap's from Blackbook and the Wall Street Journal.

2010 Stella Artois World Draft Master Competition

2010-11-10T12:39:00.007-05:00

I had the privilege of being one of five U.S. media to travel to London to experience the Stella Artois Draft Master Competition. It was three days filled with fish & chips, pub crawls, beer drinking and a mastering of the 9-Step Pouring ritual. Stella takes pouring beer seriously. It's an art form; similar to decanting wine, pouring a beer in specific manner will reap the most flavor rewards. Chris Meyers from Madison, Wisconsin was crowned the winner and he’ll be traveling around the world educating culinary types re: the 9 - Step Pouring Ritual.

2010 Stella Artois World Draft Master Competition

2010-11-10T12:19:00.009-05:00

Whisk(e)y – American, Canadian and Japanese

2010-10-21T18:24:00.007-04:00

Jack Daniels Old Tennessee Whiskey sets itself apart thanks to the charcoal mellowing process used during distillation and the proprietary barrels used to mature the spirit. The classic spirit is smooth and easy on the palate. No wonder it’s synomous with American, albeit Southern, culture – it’s the never ending crowd pleaser. Although the spirit is distilled in Canada, Canadian Club whisky was one of Al Capone’s favorite indulgences. During Prohibition, Capone funded the building of a tower in Canada that was used to signal when he could safely cross the Detroit River to pick-up bottles Canadian Club. Now, it’s the only Canadian whisky that’s pre-barrel blended before aging to allow the flavors to marry resulting in an exceptionally smooth and mellow spirit. Japan is making its mark with Suntory’s Yamazaki single malt whisky (12 and 18 yrs) and Hibiki (12 yrs) – two expressions that are popping up in some of Chicago’s most stylish cocktail bars. Whether it’s served neat, on the rocks or in intricate cocktails, whiskey lovers have come to enjoy the newcomers from Japan. When searching for the perfect nightcap, opt for the Yamazaki 18 year old as it complements chocolate dessert and has notes of toffee, honey and butter cream.

Best places in Chicago for Whisk(e)y:
• Sunda and Bar DeVille for both Yamazaki expressions - 12 yr old and 18 yr old
• The Gage for the Finish Line, made with Russell's Reserve 6 yr rye whiskey, spiced simple syrup and Dogfish Head Punkin Ale
• Delilah’s continues to offer the most robust whiskey selections in the city
• Fountainhead offers over 100 bourbons, Canadian, Irish and American whiskies.

Bourbon Cocktails

2010-10-21T18:13:00.004-04:00

Basil Hayden's small-batch bourbon has a unique flavor, derived from a family recipe that dates back to 1796, which uses twice as much rye as traditional bourbons to create a smooth, balanced blend. Aged eight years, it has a relatively mild 80 proof which means that it can be sipped neat or can be used as a base for a traditional cocktail. It’s is part of the small batch bourbon collection, a celebrated group that also includes, Booker’s, Baker’s, and Knob Creek and continues to be a favorite for both aficionados and culinary enthusiasts. Similarly, Jim Beam, a Ketucky Straight Bourbon Whiskey, is a great introduction the bourbon family. Aged for two years, Jim Beam is versatile, easy on the palate and a great base spirit for cocktails. Bulleit Bourbon is winning the hearts, minds and palates of Chicagoans. Found in cocktails all over town, Bulleit, similar to Basil Hayden, has a unique recipe with high rye content that creates a certain dryness with a smooth distinctive character.

Best places in Chicago for bourbon cocktails:
C-View for the Ginger B made with dried cherry and vanilla bean infused Jim Beam, ginger beer and Hum botanical spirit
The Southern for The Presbyterian, which incorporates Jim Beam Rye, club soda and ginger ale or the Georgia Julep, which blends Bulleit, peach schnapps, mint and bitters
Longman & Eagle for an Old Fashioned, made with Bulleit
Big Jones for the Northern Woods, made with Woodford Reserve bourbon and Fee Brothers barrel-aged bitters and a splash of amontillado sherry

Julie Reiner, expert mixologist, shares her two favorite Basil Hayden bourbon cocktails for the fall.

Basil Hayden’s Kentucky Buck
2 parts Basil Hayden’s Bourbon
¾ part Lemon juice
½ part Pineapple juice
¾ part Simple Syrup
1 part ginger beer

Directions: Shake and strain over fresh ice in a Collins glass. Garnish with a lemon wheel and candied ginger

Sir Hayden’s Smash
2 parts Basil Hayden’s Bourbon
½ part Cio Ciaro Amaro
¾ part Fresh Lemon Juice
¾ part Simple Syrup
Blackberries
Mint Leaves

Directions: In a mixing glass, muddle 3 blackberries and 8-10 mint leaves in ¾ part Simple Syrup. Add Basil Hayden’s Bourbon, Cio Ciaro Amaro, and Lemon Juice. Shake and fine strain into a wine glass over crushed ice. Garnish with a mint sprig and a blackberry.

Some More Scotch to Keep you Warm

2010-10-21T18:06:00.005-04:00

With five expressions, each unique in character and personality, the Johnnie Walker family proves that there’s something for everyone. The blended scotch collection consists of the Red, Black, Green, Gold and Blue Labels, with the latter being the eldest (aged 30 – 50 years) and consequently the most rare and most expensive.

Best places in Chicago for Scotch:
Sable at the Hotel Palomar for The Glenrothes collection
Maggiano’s pours all labels within the Johnnie Walker family
Duke of Perth for The Classic Malts lines of Single Malt Scotches
Gibson’s for Macallan Single Malt and The Glenlivet Single Malt

Lovely for Fall

2010-10-21T17:59:00.002-04:00

The Glenrothes, one of only three Speyside Malts to hold ‘top class’ status recently introduced three new single malt scotch expressions that have aficionados going gaga. The Glenrothes Alba Reserve, the first certified kosher expression from the distillery, is matured in American oak refill bourbon casks, which produces a rich, sweet single malt. The Glenrothes Vintage 1998 has hints of cinnamon and results in an expression that’s smooth on the palate. The Glenrothes Vintage 1994 was released to complement the wildly successful Vintage 1991 which – as anticipated – will soon be unavailable. It’s the most stimulating and uplifting expression from the Glenrothes family and is the ultimate post-dinner drink.

How is one to get the best out of the Glenrothes vintages? “Enjoy each expression neat,” says Nathalie Phillips, The Glenrothes Brand Manager. “I like to add a few drops of water which opens up the aromas and nuances.”

Chambord Vodka Launch at Ganesvoort Park Ave

2010-10-17T14:30:00.008-04:00

When an aerialist is pouring drinks you know it's a good party. This proved to be true at the launch of Chambord Vodka at the new Gansevoort Park Avenue. It's an interesting brand extension from a spirit dedicated to flavor v. vodka, a distinction that the brand manager as quick to make. I used the raspberry flavored spirit as a foundational element in a fall sangria that I made when entertaining several friends recently. It was a hit. Try this holiday season and do pop by the new Gansevoort - if only for the views of the Empire State building. Very cool.

Mercedes Benz Fashion Week

2010-10-17T14:21:00.003-04:00

EFFEN Fashion Week Cocktails

2010-10-17T14:19:00.003-04:00

EFFEN PICTURE PERFECT
2 PARTS EFFEN BLACK CHERRY® VODKA
8 MINT LEAVES
1 PART SIMPLE SYRUP
1 PART FRESH LIME JUICE
½ PART CHAMPAGNE FLOAT

MUDDLE MINT WITH SIMPLE SYRUP AND FRESH LIME JUICE IN MIXING GLASS. ADD EFFEN BLACK CHERRY VODKA AND ICE. SHAKE WELL AND STRAIN INTO CHILLED COCKTAIL GLASS. FLOAT CHAMPAGNE AND GARNISH WITH A MINT LEAF.

EFFEN Fashion Week Cocktails #2

2010-10-17T14:05:00.005-04:00

2010 MERCEDES-BENZ FASHION WEEK AT LINCOLN CENTER SIGNATURE COCKTAILS

EFFEN HAUTINI
2 PARTS EFFEN VODKA®
5 RASPBERRIES
¼ PART GINGER SPICE (GROUND GINGER)
1 PART FRESH LIME JUICE
1 PART SIMPLE SYRUP
¼ PART CRANBERRY JUICE

MUDDLE RASPBERRIES WITH GINGER AND LIME JUICE. ADD REMAINING INGREDIENTS AND SHAKE WELL WITH ICE. STRAIN INTO CHILLED COCKTAIL GLASS. GARNISH WITH FRESH RASPBERRY, SKEWERED.

Basil Hayden at WD-50

2010-08-20T18:13:00.007-04:00

Basil Hayden’s Bourbon partnered with celebrity chef Wylie Dufresne of WD-50 (located on Clinton on the LES) and mixologist Tona Palomino to create new holiday appetizer and cocktail recipes. Their innovative techniques and use of ingredients was a natural fit for one of my favorite Bourbon's. It was an 80 degree evening in NYC but inside WD-50 I was channeling my holiday spirit. I'm genuinely looking forward to the Fall and am eager to circle back to WD-50 for a proper meal. FYI Wylie's fried egg nog is the best thing I've ever had. Don't judge.

Lollapolooza 2010 - Music Lounge at Hard Rock Hotel

2010-08-20T17:58:00.010-04:00

Party Like a Rock Star - Lolla Invades Chicago

2010-08-20T17:40:00.008-04:00

Most go for the music. Some go for the celeb sightings. And others opt to channel their inner Mick and Bianca. Motives aside, last weekend proved that once again, Lolla rocked.

The three-day festival is all about the music. I get that. I’ve gone for the full three days for the past 4 years. So if you want music reviews and a performance analysis, check out our fab Sounds section. But you’ve made your way to the Scene section, which inherently means that I’m going to give you the glitz and glamour, the booze and the babes and the star studded happenings of the weekend. Because after all, a Dos Equis, some popchips and a disheveled Ke$ha always does the body good.

Leave it to the Hard Rock Hotel and to play host to generous VIP lounges, chic pop up shops, gifting suites and pre and post parties. Perez Hilton kicked off the weekend with his “One Night in Chicago” party on Thursday, which included performances by Chicago native Kid Sister (her big bro is part of Flosstradamus, a electro-pop duo who performed on Perry’s Stage) and B.o.B.

The Music Lounge, which celebrated its fifth anniversary, was a three-day VIP + Artist retreat that included the Express Rocks! at the Music Café (guests noshed on food from China Grill, drank UV Vodka and Red Bull and hydrated with smartwater while taking in acoustic performances from veteran and emerging artists) and Belvedere Nights (invite-only post-Lolla concerts on the 4th floor of the Hard Rock where the likes of Phoenix, Temper Trap, Hockey and Mike Posner performed). If one needed a caffeine boost Café Bustelo was onsite with unbelievably strong and utterly delicious coffee beverages. Like hoopsters, I predict the next indie trend will be sporting the eponymous yellow, Café Bustelo t-shirts and fanny packs. They have clever marketing. I’ve only seen the brand at influencer events. So maybe hoopsters won’t latch on. It’s not campy enough.

The lounge was decked out with fab swag like Carrera Sunglasses (worship), Onitsuka Tiger Shoes (too hipster for me but very cool) and the Bugea guitar boutique (wish I played). If you wanted to get pampered, guests could pop into the Garnier Fructis Rock Star Salon and get their hair teased a la White Snake, or should I say a la Ke$ha, who I literally bumped into six times. Other artists who where at the lounge included Cut Copy (best show of the weekend, well, that and Gaga), Semi Precious Weapons, The Constellations, Edward Sharpe and the Magnetic Zeros and Zoe Kravitz, Hayden Panettiere and Erykah Badu.

Want a mani and a facial? The FUZE® Refresh Lounge had spa treatments galore.

Craving a floor length fur vest? Chicago’s beloved Sofia Vintage had a pop up shop on the 3rd floor (Moneypenny stopped by to get outfitted for an Artist Collective they were hosting).

It’s also worth mentioning that the food on site at Lolla was top notch: Kumas, Sunda, Graham Elliot and More Cupcakes were just a taste of what was available.

Party on Garth.

The Green Table: Patrón Cocktails

2010-08-04T22:45:00.001-04:00

If Alice Waters is a fan of your food, you know it’s good. And the queen of green really likes the Cleaver Co. , a slow food catering company which runs the Green Table within the Chelsea Market on New York’s west side. Mary Cleaver, founder of the Green Table – an organic eatery and wine bar- believes that the best foods are grown, tended and harvested within a day’s drive of your table.

The wine menu is stocked with local favorites from Finger Lakes and the Hudson Valley and the food menu changes daily: fresh produce drives the offerings.

So when you think of a spirit brand that would be best aligned with this food philosophy, you would think of Square One Organic Vodka or a locally distilled Brooklyn gin.

But rather than opting for the obvious, the Green Table is infusing its summer cocktail program with Patrón tequila.

A small batch, organic tequila? Well, no.

But it’s a spirit that prides itself on sourcing the finest and purest ingredients to produce an impeccable spirit. And it makes sense: that a restaurant dedicated to a similar principal aligns with a spirits brand that holds itself to the same standard.

A visit to the Green Table and a chat with Rick Hickman, the beverage director within the Cleaver Co., confirmed what I have always known: Patrón is a damn good spirit.

This summer the Green Table is incorporating Patrón varietals into its daily cocktails. As with the food, the menu changes daily depending on what’s fresh and available. On this particularly humid evening, we sipped on two drinks. The Green Market Cooler was a blend of Patrón Silver, ginger simple syrup, seltzer, mint and cucumber – a combination so good yet so dangerous. The second was the Patrón Pimiento which incorporated the Añejo, heirloom peppers, cilantro, lime juice and a hint of a jalapeño for a healthy kick. The latter hinted at severe spiciness but a sip proved that the bark was worse than its bite.

Complementing the market fresh cocktails was unusual bar fare – we noshed on a platter of organic veggies like carrots, celery, radishes and bell peppers paired with tapanade and black bean dip. I drank all night and actually left feeling healthy.

For Chicagoans who are itching for a local cocktail to call their own, Patrón is also working with Rich Szydlo of One Sixty Blue who is currently serving up the Outside Living, made with Patrón Reposado, strawberry consommé, basil, lemon and whole strawberry slices.

New Amsterdam Gin Tasting

2010-07-28T10:51:00.001-04:00

New York, New York

2010-07-28T10:43:00.001-04:00

Elton John said it best: the Bitch is Back.

As loyal readers know I’ve set up shop and am a permanent New Yorker. Fear not. I’ll always be Chicago girl at heart but now I’ve brought the Cheekiness with me to the Big City.

I look forward to sharing tips and tidbits, drink trends and dining destinations that inspire and intrigue. I’ll still be your resident Scene contributor, only now my columns will be penned from a New York State of Mind.

I’ve already managed to take a dive into the cocktail culture of the city. It started with a private tasting session with master mixologist Alex Ott who is working with New Amsterdam Gin. As you recall, I chronicled the spirit earlier this summer and shared signature cocktail recipes and tips. Alex developed the cocktail menus for Buddah Bar and Sushi Samba and consistently finds himself flying across the country to mix cocktails for celeb studded events like the Academy Awards. Under the direction of the world traveling mixologist, I got a crash course in how to incorporate simple ingredients into gin cocktails: consider shaking strawberry jam with a hint of mint and a couple ounces of gin for a fresh twist.

I also took home a bottle of Rose water (a must for cocktail queens) and fresh sandalwood, one of Alex’s signature Indian spices.

The gin tasting was the first step in the NYC cocktail immersion.

The second step was tagging along with Alex as he made the rounds to several NYC cocktail lounges on a Saturday night. First stop was Angel’s Share (see images in post below), a chic Japanese cocktail abode that’s discreetly tucked behind a wall in a different Japanese restaurant.

The education began.

First was a lychee martini made with citron vodka, quickly prepared with the precision that only comes with Japanese discipline and custom bar tools. If Japanese knife ware is considered art then so too should the gleaming silver shakers and strainers used to craft the cocktails - they‘re beautiful. Then it was on to an artfully crafted and beautifully layered drink, too elegant to be referred to as a shot, but that’s how we consumed it.

Dinner followed, but the drinks continued to be the highlight.

Sake, order by Alex (an off menu selection, naturally), was enjoyed with several Japanese servers .

“I stay with him whenever I’m in Tokyo,” Alex said, referring to a slender 25-year old server who was covered in black and white tattoo sleeves.

In addition to the rounds of sake came a 40 oz signature Japanese beer that complemented the quail eggs. I drooled for the green tea tiramisu but I knew that another destination was still in the cards.

The evening ended at Zinc, a quiet and cool jazz club in the West Village where tequila was ordered and taken with fresh slices of orange sprinkled with cinnamon (I’ll never have a lime again), Hendricks gin was the middle course and the night cap was a bourbon cocktail paired with the soulful live Brazilian jazz.

If my New York cocktail adventures continue to be as fun as this one, Cheeky readers, you are in for a treat.

Angel's Share in the East Village

2010-07-28T10:41:00.002-04:00

Michael Kors Opening, Chicago 2009

2009-11-30T19:55:00.000-05:00

A couple of weeks ago, my cohort and I sipped bubby from Swarovski Crystal embellished Moet & Chandon White Star bottles as we sifted through Michael's 2010 Spring and Resort collections. The shops at 900 N. Michigan were magically transformed into a runway as local amazons strutted down the white catwalk.

Michael Kors Opening, Chicago 2009

2009-11-30T19:51:00.000-05:00

Michael Kors Opening, Chicago 2009

2009-11-30T19:45:00.000-05:00

Vodka Quadruple Distilled Through Diamonds

2009-11-29T16:06:00.000-05:00

Every vodka has a point of differentiation. Some are marketing ploys, others are legit; and this lush is thrilled to share one of the coolest offerings she’s come across in quite some time.

Crystal Head Vodka first caught my eye when I was perched at the bar at Kuma’s, downing a Two Hearted double IPA and noshing on a dish so gluttonous (waffle fries topped with BBQ pulled pork may or may not have been involved), I can’t even bring myself to share with you. I was sandwiched between a Kings of Leon-hating guy with silver dollar spacers and a full tattoo sleeve and a 40-year-old suburbanite, trying too hard to fit in with new Chuck Taylor’s. The crowd at Kuma’s is an anthropological study that speaks to the power of food and how it brings people together, but that’s a whole other story and this isn’t an ‘Analyze This’ Cheeky column.

It was at this crossroad that a glass bottle, shaped as a human skull, caught my eye. Above it was a note that read: Not for Public: Don’t Drink. I was intrigued and asked the girl behind the bar what was in the skull.

“Not sure. Something to do with Dan Akroyd.”

“Hmmm…okay. Dan Akroyd? What? Really?”

And so the fascination with the mysterious glass skull bottle began.

The bottle is an accurate glass rendering of a human skull and was designed with the utmost attention to the symbolic nature of the skeleton. For those who have seen Indiana Jones and the Temple of Doom, this crystal skull may look familiar. It is. Both are based on a similar legend:

Thousands of years ago, thirteen Crystal Heads were scattered across the earth. Their workmanship is perfect: they contain no tool marks and have been cut against the natural axis of the crystal, defying the laws of physics. Some say they’re artifacts from the lost civilization of Atlantis, others claim that they date back to the Mayans, and there have been rumors that the skulls were created by a higher intelligence.

Brought together, the Crystal Heads are said to have vast knowledge and enlightenment capable of unlocking our most enigmatic ancient mysteries. Alone, each is believed to house radiant psychic energy, which has magical powers and healing properties.

According to the videos on the Crystal Head website, Dan Akroyd claims that he’s always been interested in the supernatural and legends of a higher power, so he teamed up with Milan glass manufacturer, Bruni Glass, and worked with Diamond Estates Wine & Spirits (Akroyd is part owner) to produce a pure spirit that has been quadruple distilled through Herkimer diamonds. Two things are clear: one, Crystal Head Vodka is smooth and balanced; and two, there’s more to Dan Akroyd than Blues Brothers and Ghostbuster fame. He’s also a reputable wine maker with his Dan Akroyd Winery. We love it.

You can find Crystal Head Vodka at Binny’s and Sam’s locations in Chicago, but don’t expect to find it in local bars or lounges just yet. It’s a selective spirit, so just keep an eye out for it next time you’re jockeying for a position at Kuma’s.

Crystal Head Vodka

2009-11-29T16:03:00.000-05:00

Wine from Down 'Unda

2009-09-11T10:54:00.000-04:00

In order to get Chicagoans to open up to Australia’s wine diversity and to encourage city dwellers to look beyond Shiraz, Wine Australia worked with the City of Chicago to develop a unique Australian Wine Oasis in tandem with Chicago Jazz Fest. The chic urban oasis provided a relaxed atmosphere where you could experience 24 wines by the taste and the glass. All of the wines were between $9 and $15: a budget friendly price for you Cheeky girls saving up for this season’s Louboutins. Be sure to visit OpenUp.WineAustralia.com where you can enter to win a trip to Australia to visit their wine country.

This Cheeky writer chatted with James Gosper, Director of Wine Australia for North America to get the deets on the wines that grow in the Southern Hemisphere.

Cheeky: What’s unique about the climate and land of Australia that lends to producing such great vintages?

Australia has a huge diversity in climate and soil which lends to amazing diversity in wines styles and varieties. You can enjoy cool climate Pinots Noirs on one hand, and warm climate full bodied Shiraz on the other. We had wines of many styles and many climates at the festival to demonstrate this diversity.

Cheeky: Tell me about the most under-rated Australian wines

Australia is regarded as Shiraz - so all other varietals and styles are under rated. At the Festival we had extraordinary interest in many alternatives varietals such as Viogniers, Pinot Noirs, Grenache, Pinot Gris, Roses, sparklings, and some very interesting blends. The objective of asking the consumers to “Open Up” was achieved with great success. One consumer stated that he did not know the Australia produced Pinot Noir, and then proceeded to say he was blown away by the quality the Pinot noir had to offer.

Cheeky: Share some thoughts on what separates the wines from Australia from those produced in other regions of the U.S.

Many wine drinkers know they can get Pinot Noir from Oregon and cabernet from Napa, however they are completely unaware of the diversity of Australian wine regions. Our wine regions stretch from east to west coast, and many have been producing wines for more than 120 years.

Cheeky: Who do you predict as the new “It” girl, the up-and-coming wine varietal that Chicagoans should have their pulse on?

Check out Aussie Rieslings (Clare and Eden valley), Pinot Noirs from Victoria and Sauvignon Blanc/Semillon blends from Margaret River. And you can’t forget old vine Grenache - yummy.

Open up to Australian Wines

2009-09-11T10:52:00.000-04:00

Midwest Wines

2009-09-11T10:43:00.000-04:00

With September comes the fall harvest of grapes growing ripe in the vineyards of the Northern Hemisphere. Late August through October are prime months for harvesting grapes, known as the vintage. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certain wines, it can denote quality. But don’t be mistaken; vintage doesn’t mean that the wine is made with the most mature grapes.

If the weather in 2004 was particularly dry and temperate for, lets say, a Pinot Noir, many houses will produce a vintage and market it as such, rather than create a non-vintage which is a blend of two or more grapes from different years. The wine that you are currently drinking is most likely a non-vintage because it’s an easy way to produce a consistent wine such as a Pinot Gris, Cabernet or a Malbec. A perfect vintage is like the perfect storm: the powers that be mandate the weather. From my experience, if you know that 2004 was THE year for Pinots from the West Coast, then my reco is to opt for the less expensive bottle.

With these tid bits of wine knowledge in your pocket, it’s time to explore the great wineries of the Midwest. In the early 20th century, Illinois was the country’s fourth-largest wine producer. Then that little thing called Prohibition was put into place and vineyards were transformed into corn fields. It’s been over a century and now Illinois is home to 80 wineries.
I know what you’re thinking:

What? Wine in Wisconsin? Gewurztraminer from Michigan?

Yes, my Cheeky girls and, ahem, boys, the Midwest is Pandora’s box. Once you open it up, the possibilities are endless.
And who better than Kyle McHugh, owner and proprietor of Drinks Over Dearborn (650 N. Dearborn) to share his favorite selections of Midwest varietals.

1) Lynfred Winery, Roselle, IL
“Vin de City” Red, a jammy, medium-bodied wine that, according to Lynfred’s blog, swears it pairs perfectly with a Chicago hot dog. BYOB and head to Hot Doug’s. And stock up for fall entertaining with their Cranberry Vino.

2) August Hill, Utica, IL
Seyval, Blanc, 2008, similar to a Pinot Grigio, this is a light-bodied, semi-dry table wine. The Seyval Blanc grape is a French-American hybrid, relatively unfamiliar to consumers, but undeniably tasty.

3) Black Star Farms, Traverse City, Michigan
2006 Arcturos Cabernet Franc, a result of premium fruit from three vineyard sites: Black Star Farms estate, Montague estate and Nelson Road Vineyard - one on the Leelanau Peninsula and two on Old Mission Peninsula. Different vineyards have different soils and growing conditions and thus, have differently flavored fruit. Combining them makes this a more interesting and complex wine.

August 2009: Versatile Vodka

2009-08-24T15:15:00.000-04:00

Appleton and Avenues at the Peninsula

2009-08-24T15:04:00.000-04:00

Exquisite food commands perfectly paired cocktails. And that’s just what I experienced last week at Avenues at the Peninsula. To introduce Appleton Estate Jamaican Rum to the Chicago scene, a group of twelve joined Master Blender, Joy Spence, for a dinner and cocktail pairing featuring the Appleton Estate Reserve Blend. Steve from Chicago cocktail Mecca, The Violet Hour, was on hand to serve up several artfully prepared, delectable drinks that whet our appetite and left us wanting more. Executive Chef, Curtis Duffy (love), was the mastermind behind our multi-course dinner.

To open the palate, we were greeted with a flute of the Royal Aperitif made with Appleton Estate Reserve (a luxurious blend of 20 select aged rums), a half ounce of honey syrup, fresh squeezed lemon juice and a pop of Champagne.

We moved on from the lobby reception to a private room where we were made privy to the exceptional cuisine and culture of Avenues. It must be said that the precision with which the Avenues staff operates is nothing short of extraordinary. Dressed in black, they enter a room from tallest to shortest in perfect stride; they swoop in like silent ninjas to rescue fallen napkins; water glasses are refilled without a droplet being spared.

It’s no surprise that Appleton has chosen Avenues as the venue to showcase their esteemed spirit. It was quite the celebration.

Paired with the the King Crab first course, the Jamaican Cobbler was a refreshing blend of Appleton Estate Reserve, dry sack medium sherry, Massenez Crème de Peche, a sugar cube and garnished with ruby red grapefruit pieces.

We moved onto the second course of Iberico Pork Belly (did you know the rare, black Spanish pigs only eat acorns?) and matched the tender pork with the Bless Up: Appleton Estate Reserve, Carpano Antica (a special, high-end red vermouth), Aperol (a traditional Italian orange liqueur aperitif), a splash of Averna (an herbal liquor) and a dose of white crème de cocoa. All of the ingredients are combined over ice and are stirred until freezing. The contents are then strained in to a chilled cocktail glass and garnished with an orange peel.

The Bless Up was similar to a Manhattan in that the flavor profiles of the rum were sweet like bourbon and left a pleasant after taste that complemented the salty texture of the pork belly.

And with desert came the Perfect Pour, a two ounce taste of Appleton Estate Extra 12-Year-Old served neat. The 12-Year-Old is aged for a minimum of 12 years in oak and exemplifies the divine characteristics that can be achieved through time intensive oak aging.

Jamaican (as in you’re-makin’) me crazy!

Lolla Lounge at the Hard Rock Hotel

2009-08-24T15:02:00.001-04:00

This Cheeky writer snagged a VIP pass to the Music Lounge at Hard Rock Hotel Chicago and, let me tell you, as a three year veteran of not only the lounge, but Lolla as a whole, this is one of the highlights of the weekend. The Music Lounge is an exclusive three day VIP/Artist retreat where the perks include gifting (by Griffin, Café Bustelo, Blue Mic, Dickies), a tattoo parlor (for reals), training sessions from DavidBartonGym, as well as fab food from China Grill, cocktails and coffee drinks at the Music Lounge Cafe.

Seriously, the Hard Rock Hotel knows how to do it up, rockstar style

Not only is the Music Lounge a to-die-for experience, but Base Bar is just as cool.

Little insider info for ya: it’s called the Base Bar not only because of the obvious music reference, but because the bar is located in the Carbine & Carbon historical building and both elements are bases…interesting.

Pop into Base Bar anytime this weekend and a FREE cocktail. Yep, there is something in life that is free. From 8 to 9 p.m. Thursday-Sunday during the festival, Base Bar is serving FREE Lolla cocktails sponsored by UV Vodka and FECKiN Irish Whiskey, including The Rockstar Special, Killers Cocktail, Lolla Lemonade, Depeche Mode on the Hard Rocks and VIP Spiced Punch.

Or opt for one of these:

Yeah, Yeah, Yeah(s)…I Need a Drink: Stoli Vanilla Vodka, lychee puree, rose water and fresh lime

Sex on Fire: Templeton Rye Whiskey, espresso, Angostura bitters and blood orange vinegar

A Glass of Glasvegas: Tito’s Handcrafted Vodka, muddled cucumber & honeydew melon, fresh squeezed lime and a splash of soda

JBar

Jbar at the James Hotel is one of best spots to party post or pre-concert. Kanye popped by last year and hosted his official after party and you never know who may make an appearance. This year they’re celebrating with themed drink specials on Friday and Saturday night. Go for The Vampire Weekend – a specialty drink based on the favorite band made with Tito’s Handmade Vodka (so good!), Chambord, club soda and lime over ice. Still wearing your Lolla wristband? Fab. All Lolla drinks are only $5 for you. Regular price is $12. What’s more, if you need some pre-concert sustenance, the 40 Day Dry Aged burgers from David Burke’s Primehouse are only $5 from 6 - 9 pm on Friday.

How to Inhale a Martini at Red Kiva

2009-08-24T14:59:00.000-04:00

The VaporTini

2009-08-24T14:55:00.000-04:00

At Moto, a Class 4 laser (usually used for military experiments or eye surgery) and a vanilla bean are used to “caramelaserize” a wineglass. David Burke’s Primehouse has served up a house Manhattan made with sweet vermouth, leather-infused bourbon and a bitters-spiked maraschino puree: a liquid dropped into the drink that will coalesce into a “gumdrop” when it hits the side of the glass.

Adventurous bartenders and master mixologists around the world are employing the techniques of avant-garde cooking to their work behind the bar. On the heels of molecular gastronomy - a culinary discipline pioneered in the 1980s - comes a new breed of innovation: Molecular Mixology. It is with this gastro art form that chemistry and physics determine what makes a brilliant cocktail and scientific techniques that were once only used behind a stove are now being used behind the bar. Part of the challenge to the art of the drink lies in pairing components with a similar genetic makeup that may not have traditionally gone together; the other part is juxtaposing various temperatures and disparate textures to create startling combinations.

Molecular gastronomy combines foods with similar chemical compositions. If one ingredient has a high level of amines or aldehydes then they should be paired with other ingredients with a similar makeup. Molecular mixology pairs alcohols, spirits, spices and aromatics with similar chemical compositions to create a perfectly blended drink.

On a similar note, Red Kiva proprietor, Julie Palmer, is introducing a need breed of the martini: The VaporTini.

The VaporTini consists of flavor-enhanced alcohol vapors served in a glass globe that you inhale by “sipping” through a straw. The glass globe has a custom-made silver metal base and evokes a 1970’s mod, futuristic feel. Red Kiva’s mixologists pour the selected alcohol into the glass globe then heat the liquid to 110 degrees, beginning the vapor process. A glass straw is inserted into the globe and participants “sip”, or inhale, the vapors. They’ve suggested that you inhale the flavored vapors slowly for 20 minutes.

The VaporTini’s creator, Julie Palmer, was inspired to create the”inhale-tail” while in Helsinki, Finland on the shortest day of the year. The local tradition in Helsinki is for people to pour vodka onto hot sauna coals and inhale the vapors. Julie wanted to create a similar experience at Red Kiva. After several prototypes and many different trials with her father, an engineer, the VaporTini was born.

The VaporTini Menu is below, where each cocktail is prepared for $10.

Effen Black Cherry Vanilla vodka with a chocolate-covered cherry garnish

Tanqueray Rangpur with a candied citrus peel garnish

Knob Creek with a griottine garnish

Absolut Raspberri served with raspberry candy and chocolates

VaporTinis are available on Thursday evenings beginning August 6th and table reservations are welcomed for VaporTini service.

The James Hosts Party for MCA artist Justin Cooper

2009-07-27T22:58:00.000-04:00

The James continues to recognize unique artistic pursuits in Chicago with the Justin Cooper Artist’s Reception onThursday, July 30 from 5 to 7 pm. This distinguished fete toasts the weeklong Justin Cooper Vay Kay Performance Series at Chicago’s Museum of Contemporary Art, taking place immediately following his performance that evening.

The James currently features a Justin Cooper photograph installation, courtesy of Monique Meloche Gallery, throughout the lobby and will celebrate Justin Cooper as the guest of honor for this exclusive evening of art, featuring complimentary “Cooper-tini” cocktails made with Bacardi Dragon Fruit, spiced apple and lime, topped with a champagne floater and garnished with a fresh apple. Complimentary hors d'oeuvres will also be served from David Burke’s Primehouse Chef Rick Gresh. The James’ extensive wine, beer and cocktail selections will also be available for purchase.

Reservations are not required and all are invited to mix and mingle while enjoying delicious food, drinks and the art of Justin Cooper.

This party will take place in The James lobby, located at 55 East Ontario.

Do-It-Yourself Liquor Infusions

2009-07-20T00:52:00.000-04:00

From the Green City Market to the small organic farm stands that pop up on weekends in neighborhoods, fresh produce is everywhere. For all of the Cheeky foodies out there who are dreaming up news ways to use locally produced food, try experimenting with liquor infusions.

Whether you’re hosting a summer dinner party and need a unique pairing to your fresh tomato salad (try basil-mint infused vodka) or if you’re on the prowl for the perfect hostess gift for a friends’ weekend cabin (strawberry infused tequila), homemade infusions are simple and can be great gifts. I’m heading out to an East Coast beach party in a couple of weeks and plan on making a vanilla bean vodka so smooth it can be served on the rocks or with a splash of lemonade. It’s a great nightcap for a relaxed Hamptons bonfire.

And the best part is that you don’t have to have any spirits experience to infuse.

Below are my top three picks for homemade infusions this summer. And if you simply can’t bring yourself to infuse at home or if you’re strapped for time, pop into Binny’s or Sam’s and pick up a bottle from 267 Infusions. The brand is my go-to for fresh flavors in a pinch.

A couple rules of thumb:

When infusing vodka, rum and tequila, use a moderately priced, mid-range spirit like Smirnoff, Bacardi or Sauza. The natural flavors of the herbs, spices and fruits will offset the alcohol notes and will round out the spirit. You can certainly use Ciroc or Corzo, but their nuances won’t be fully appreciated when mixed with fruit flavors.

Budget a week for the flavors to seep into the spirit.

Use the freshest ingredients possible (no frozen and thawed fruit).

The fruit will continue to ripen while in the spirit, so err on the side of unripe versus over-ripe.

Mango Rum

Ingredients: Two ripe mangos, 1 litre of white rum

· Cut length-wise into crescent shapes and put into large mason jar.

· Store air-tight mason jar in cool area of kitchen for at least a week. I’ve found that a week is an adequate time for the sugars and flavors of the mango to seep into the rum.

· You have the option to serve the rum as is - with the mangos still inside - or you can use cheesecloth and strain the rum into a fresh container.

Fresh Strawberry Tequila

Ingredients: Two handfuls of full, nearly ripe strawberries,1 litre of Blanco or Gold tequila

· Wash strawberries and drop whole berries into large jar.

· Store air-tight mason jar in cool area of kitchen for at least a week.

· The best part about whole berry infusions is that the berries become so drenched in tequila that they can be taken as a shot, or they can be used as a garnish to a scoop of vanilla ice cream.

Organic Basil-Mint Vodka

Ingredients: Fresh, whole leaf basil, whole mint leaves, 1 liter of vodka

· Drop whole basil and mint leaves into vodka. Do not cut or crush.

· Store air-tight mason jar in cool area of kitchen for at least a week.

Do-It-Yourself Liquor Infusions

2009-07-20T00:51:00.002-04:00

Do-It-Yourself Liquor Infusions

2009-07-20T00:51:00.001-04:00

Spiked Milkshakes and Ice Cream Cocktails

2009-07-20T00:46:00.000-04:00

Pie is out. Crème Brulee is passé. And that chocolate molten lava brownie cake? Hasta la vista, baby.

There’s a new player in town and it comes with a little bit of heat. A little bit of edge. Enter the spiked milkshake and the ice cream cocktail. Yes, ladies, now two of our favorite things in life - sweets and spirits - have gotten married and they just made a baby.

At C-View (166 E. Superior), Executive Pastry Chef Toni Roberts is introducing her brand new C-House Shakes. They’re sweet, creamy and made to order. If you’re a chocoholic, opt for the Super Dark Chocolate Malt ($6) and add in a liqueur of your choice. I recommend adding a healthy dose of Kahlua or Starbucks Coffee Liqueur to your rich chocolate shake. Frangelico is a hazelnut liqueur that will complement the chocolate notes and will lend a layer of nutty texture to the shake. For an Italian twist, add Disaronno Amaretto, a liqueur flavored with herbs and fruits soaked in apricot kernel oil.

For those who prefer something a bit lighter, the Strawberry Lemon Shake ($6) is your ticket. Transform the fruity shake into a spirited sipper by adding a touch of limoncello or a splash of St. Germain elderflower liqueur. There are an abundance of light, organic liqueurs available that are fantastic complements to sweet, summer drinks. My new favorite line is Thatcher’s Organic Liqueurs, a collection that is distilled in Michigan and distributed throughout the Midwest. Another creative addition to the Strawberry Lemon Shake is a splash of VeeV, an acai liquor that has become the new “It” girl of the mixology world.

The milk shakes include your choice of two toppings – whipped cream, brownie crumble, butter pecan, malt powder and shaved milk chocolate. To add even more decadence, you can top on more ($2 additional) “Crushed Candy Bar Toppings” from the C-House dessert menu.

Tizi Melloul (531 N. Wells) has just turned ten and what better way to celebrate the anniversary than with a tasty treat. For an interesting take on a classic, cool sorbet, try the Spiked Sorbet, made with refreshing pomegranate sorbet drenched in Red Sangria and served in a wine glass with a splash of soda. And the Creamy Creation is an inventive spiked dessert that is made with your choice of ice cream (homemade mint chocolate chip, movie butter flavored popcorn or vanilla bean) and then is topped with a SVEDKA Vodka Citron, a splash of 7 UP and a hint of bitters. With a revamped menu that includes Mediterranean inspired small bites and refreshing summer cocktails, Tizi Mellloul is proving to be an under the radar River North gem. It’s a trifecta with their new Crescent Menu (which includes seasonal specialties like herb goat cheese stuffed peppers and bacon wrapped dates), $3 Martini Mondays and an outdoor summer patio where you can sip on Safi Sangria or vanilla-infused Ali Baba Lemonade.

When the work day is over and you’re ready to play, it can be tough to decide where to go for a sweet summer treat. After all, Chicago is home to some uber fabulous outdoor patios, lounges and restaurants. So where does one go when faced with a drink dilemma? A cocktail conundrum of sorts? To C-View and Tizi Melloul, of course.

Spiked Milkshakes and Ice Cream Cocktails

2009-07-20T00:45:00.000-04:00

ROOF at the Wit Opens

2009-07-20T00:21:00.000-04:00

The weather was gloomy and rain was in the air, but I had a new black dress from Bloomingdales and nothing was going to stand between my date with Roof at the new hotel, theWit (201 N. State). Sure my impossibly straight hair was falling flat from my attempt at hot rollers that morning and I may or may not have broken a strap on my sandals, but it was nothing a hair tie and a couple of cocktails couldn’t cure. And cure it did. Roof was so fun that it could turn an eternal pessimist into Elle Woods.

I hopped onto the express elevator and zipped up to the 27th floor (past the chic guest rooms and past Screen, the multimedia private viewing room where Game 4 of Lakers/Magic was being screened) and was greeted with floor-to-ceiling glass windows and a cool palette of charcoal, black and ivory. It was sensory overload as I got off the elevator because I was so consumed with taking in the space - the vaulted ceiling, the seven-foot tall double sided fireplace, the plush lounge chairs and gasp! is that a glass-enclosed table for eight resting on a plank extension? - that I wasn’t quite sure if I was to go to the left towards the smorgasbord of food or choose my own adventure and opt for the right where a bevy of good looking people were mingling.

Sadly, or should I say, wisely, I chose the food.

Roof has an Italian-inspired small plates menu created by Executive Chef Todd Stein and as a precursor to our full dinner at State and Lake, we nibbled on a light menu sampling. Funghi Pizza made with roasted oyster mushrooms, smoked mozzarella and thyme and Bianco’s Pizza decked out in parmesan, pistachios and rosemary were two of my favorites. The mini Grilled Lamb Burgers with minted cucumber dressing and tomato marmalata were the perfect size, ideal for sharing with friends over a cocktail.

And speaking of cocktails, Roof has an eclectic selection of European wines and a gourmet cocktail program, one in which this drink writer thoroughly enjoyed.

The space is really quite stunning. It’s as if there are all of these nooks and crannies that you could see yourself claiming to be your spot. There are two outdoor terraces: one that has a P. Diddy white party Miami vibe and the other that has a more Hamptons chaise lounging chair feel. The interior is warm and inviting, begging for conversation and a crisp glass of wine.

As the clouds subsided and the Chicago skyline could be seen in all her glory, it was down to the floor level for dinner at State and Lake where we sampled a wonderful display of appetizers, small plates, entrees, beer, wine and, of course, dessert.

State and Lake is a great place for a pre-theatre dinner and drink (go for the Louisiana BBQ shrimp with cheddar bacon grits and a glass of white), a casual beer with an old friend (small plate of baby back ribs with far east sauce and cashews paired with one of their 16 beers on tap) or a dinner with the girls (lemon sage roasted chicken with fingerling potatoes and a bottle of Klee, a pinot noir from the Willamette Valley).

Once summer weather decides it wants to show up in Chicago, I’ll be the first to round up the troops and head up to Roof and dine at State and Lake. Then again, if bad hair and drizzly weather didn’t stop me from this night, unseasonably cold weather has nothing on me.

P.S. Cheeky is looking forward to Cibo Matto, the Wit’s yet to be opened restaurant. Get excited.

Summer Wine Dinner with Solaire

2009-07-20T00:11:00.000-04:00

A couple of weeks ago, I attended a beautiful dinner at the Signature Room on the 95th . Truth be told, I’ve only been to the Signature Room once before (gasp!), and similarly, it was for a liquor launch party. But this dinner had a subtle sophistication that only comes when a brand isn’t trying too hard to impress.

They’re confident. They know they’re good.

To celebrate the Solaire by Robert Mondavi Chardonnay and Cabernet Sauvignon selections, guests were greeted with a crisp glass of the aforementioned white. For a girl who swears by her favorite red wine, I was thrilled to discover that the notes of the Chardonnay weren’t overly oaked, or too intense. I greedily asked for more.

From our north side scenic view, the sun set and the lights of Wrigley Field illuminated. Ginger Zee, the charming (and so cute!) meteorologist from NBC 5, spoke to us about the unique climate of the Santa Lucia Highlands in Monterey County, which is on California’s Central Coast. It was a clever concept. Ginger was the official host of the evening and throughout the dinner, in tandem with Solaire winemaker extraordinaire, Rick Boyer, she spoke to the unique climate of Central California and Rick commented on how the weather patterns affect the natural growth of the grapes.

As our first course came out, Rick, who has a degree in Plant Science and has made a name for himself for serving as chief winemaker in several well-respected wineries, spoke about the Bianchi Bend Vineyard (located in the Santa Lucia Highlands) and how the climate allows him to produce cool weather grapes such as Chardonnay, Pinot Noir, Pinot Gris and Riesling. It’s in the Bianchi Bend Vineyard that the Chardonnay is produced.

Ginger then explained that every morning, by10:30 am, the fog around the Santa Lucia Highlands lifts as Paso Robles (south of the highlands) begins to warm up. This allows the vines to have a couple of hours of great sunshine before the land cools. The ebb and flow of warming and cooling results in a desirable, long, slow growing season.

As the main course made its way to the table, Rick and Ginger highlighted the characteristics of the Cabernet Sauvignon that was perfectly paired with my roast chicken. South of the Santa Lucia Highlands in Paso Robles is the Pine Creek vineyard where warm-weather grapes such as Cabernet, Merlot, Cab Franc and Malbec grow. What separates the two vineyards is the intense sun and heat. Pine Creek is about 15 – 20 degrees warmer in the summer and this temperature allows the grapes to ripen and develop into chewy wines. From these grapes you can expect dark berry notes like blackberry and boysenberry.

It’s also interesting to note Rick’s barrel selection for the two wines. Because each barrel produces a distinct flavor, he balances the wine by using three specific barrels:

· Billon (soft and textural barrel, gives off a fat feel in your mouth)

· Dargaud and Jargle (structural barrel that preserves acid, makes the grape more lively in your mouth)

· Mercier (aromatic barrel, brings out a coasty-smoky flavor)

He moves the wine from one barrel to the next so the wine takes on a little bit of each. It’s a harmonious, homogenous blend.

We nibbled and chatted, sipped and discussed. And as the evening progressed, I reflected on how refreshing it was to enjoy a wine and then shake the hand of the winemaker whose vision steered its creation. Rick Boyer was warm, intelligent and his love for the land, the grape and the end product shined through.

For your summer entertaining needs, this wine guru gives Solaire by Robert Mondavi a big thumbs up.

Head to Binny’s to pick up a bottle of the Chardonnay and/or the Cabernet.

Cinco de Mayo Cocktails

2009-07-20T00:08:00.000-04:00

Say buh-bye to sloppy tequila shots, greasy quesadillas and a-thousand-calories-a-pop Margaritas. This Tuesday is all about celebrating Cinco in style.

I’m convinced that the Skinny Girl Margarita is the best thing to have come from the Real Housewives of New York and I’m excited to say that Chicago has found the boyfriend to the infamous SGM: Adam Seger’s Look Better Naked Margarita which combines partida reposado, all organic açaí-agave-rosemary-egg white. It’s the perfect cocktail to kick-start the warm weather months.

For those of you that may have heard of Nacional 27, but are yet to pay homage to the Latin-American food Mecca, I may hit you.

No really. You need to go.

And with the inexpensive invite to join us next week, there really isn’t an excuse.

If you’re new to the mixology scene, Seger’s cocktails are award-worthy. In fact, the guy is award-winning. Unlike most mixologists, Seger is a Certified Culinary Professional (CCP). It’s no wonder that he has the ingredient obsession of a chef. In addition to using specialty and boutique liquors for his drinks, he also sources artisan products, such as organic agave syrup from Peru and he creates other syrups and mixes in-house, including Sangria, Tres Leches and Horchata. And for those with a serious sweet tooth: Seger makes his own maraschino cherries.

Guests have a choice of white, red, guava or passion-ginger Sangria, which is made with house-infused wine, fruit, liqueurs, spices and brandy. True, this is a Spanish drink, but, ahem, calling all history buffs, who was it exactly that first settled in Mexico?

And with Tuesday’s Cheeky party comes all-you-can-drink Margaritas, and we’re not talking about too sweet, over-processed sugary mixed margs.

These are artfully-created, innovative displays of cocktail craftsmanship.

The Breakfast Margarita blends Sauza gold, Amaretto di Saronno, Navan vanilla liqueur, orange marmalade and egg whites, while the Signature Margarita consists of Cazadores reposado, Bacardi anejo and Grand Marnier. The Luxe Margarita mixes Corzo añejo, Grand Marnier centenaire and hand squeezed lime.

If you’re looking to step out of the box, opt for the Five Citrus Cazuelas. Built in a sixteen ounce pint glass, this cocktail harmoniously blends oranges, lemons, limes, ruby red grapefruit and Mexican sweet oranges. A pinch of Hawaiian pink salt is added to the fruit mixture and is then topped with an ounce and a half of rum, Silver tequila (opt for Corzo) and Fresca.

Salud!

The $1,000 Mint Julep

2009-07-20T00:03:00.000-04:00

It’s known as the most exciting two minutes in sports and as all of you racing aficionados know, the Derby is the first leg of the United States Triple Crown of Thoroughbred Racing and is followed by the Preakness Stakes then the Belmont Stakes. But if you’d rather sit and look pretty in your big ‘ole Southern hat - then, boy, do we have a drink for you.

On May 2nd, Woodford Reserve bourbon will offer a tribute to jockeys with the world’s most exclusive mint julep cup. A collection of 99 sterling silver cups plated in 24-karat gold – a select few adorned with diamonds and signed by Triple Crown-winning jockeys - will be made available for purchase online until April 28th and must be picked up by the buyer at the Kentucky Derby next Saturday, May 2nd.

Proceeds from the Woodford Reserve $1,000 Mint Julep Cups will benefit The Permanently Disabled Jockeys Fund and The Robby Albarado Foundation.

When owners of the $1,000 Mint Julep receive their glass, they will enjoy a mint julep featuring a unique set of ingredients from around the globe: sugar cane cut and crushed by hand from Sainte Marie in the Reunion Island of France; Turkish mint grown near the Euphrates River; ice made of water from an aquifer in the wilderness of Central Norway; and a small batch of the Master Distiller’s personal selection of Woodford Reserve super-premium bourbon.

For those of you who can’t make it to this year’s Derby, pop into your local Binny’s and pick up a 2009 Limited Edition Woodford Reserve bottle that was designed by former jockey-turned-artist, Tom Chapman, for your own Derby viewing party. And for all you cheeky chicks looking for a local par-tay, check out the below:

Via Ventuno (2110 S. Wabash)

Housed in the former Room 21 space in the South Loop is Jerry Kleiner’s latest creation. Next Saturday, May 2nd from 4 – 6 pm, Via Ventuno’s bar area will celebrate with Chef Jim Kilberg’s special bar menu and Derby-themed cocktails. Bluegrass and Dixieland jazz will set the sounds of the soiree as you sip, smile and swirl.

Expect Benedictine Tea Sandwiches with Ramps, Deviled Eggs, Oyster Po’ Boys with Remoulande and Fried Okra with Truffled Honey, all of which are only $5 each. Sip on the Belle of the Ball ($8) which incorporates peach-macerated bourbon, cognac, absinthe, muddled brown sugar and bitters or go for the Red Means Go ($8) made with Blackstrap Navy Rum, Amaro, Blood Orange, Pomegranate Molasses and ginger beer.

The Pony (1638 W. Belmont)

Aptly named for the Kentucky Derby, the Pony is hosting an event benefiting the local charity, Equestrian Connection, which maintains horses as a therapeutic outlet for children and adults with disabilities. From 1:30 – 5:30 pm, as guests nosh on Southern style comfort food like biscuits and fried chicken, they can donate money and “bid” on their favorite horses from the Equestrian Connection (photos will be on display) - the one with the most money will be named the Derby “winner.” For $40, patrons can take advantage of the open bar and sip on classic mint juleps.

Limited Edition Woodford Reserve, 2009

2009-07-20T00:01:00.000-04:00

Organic Spirits

2009-07-19T23:46:00.000-04:00

Cheeky girls love a good party and, let’s be honest, we also love a great drink. At your next soiree, go gaga over green and substitute a regular vodka for organic and swap your splash of soda for an organic liqueur.

But, Stephanie, I don’t know what places in the city offer organic-inspired drinks and I’m clueless as to what brands are out there.

Well, silly, I’m here to help.

Square One Organic Vodka is my go-to organic vodka when I’m out on the town. What makes the vodka green?

Founder, Allison Evanow, started at square one (pun intended) to create the purest vodka that this palate has ever tasted. Pristine spring water from the Teton mountains and organically certified North Dakota-grown rye are used to create a spirit with such clarity that Square One doesn’t need multiple distillation. It emerges through a single pass in the distiller with its unique flavor profile intact. But the ingredients are only half the battle. The Square One bottle reflects the brand’s eco-conscious philosophy. Notice that the bottle isn’t frosted (ahem, like so many other brands that will remain nameless). That process calls for the use of serious chemicals and the Square One label is printed on paper made from bamboo, bagasse and cotton, all sustainably grown and renewable fiber sources. And once the bottle is empty, the label easily peels off so it can enjoy a second life as a vase or other container.

Insider Tip: Allison was in town recently and spilled the beans: They’re launching Square One Botanical, a unique organic spirit that is 45% abv and infused with eight organic botanicals - pear, rose, lavender, chamomile, lemon verbena, coriander, rosemary and citrus peel.

Now that you’ve got your base liquor, try incorporating a secondary flavor such as LOFT Organic Liqueur. The first U.S. liqueur to be USDA certified organic, LOFT is the brainchild of a 20-year vegetarian, Lisa Averbuch, who wanted a flavorful organic spirit to go with her favorite veggie meals. Her mission was to save people from the synthesized flavor and bright neon colors found in your typical ‘tini. Being organic means that LOFT is produced without chemical pesticides, synthetic fertilizers, bioengineering or ionizing radiation. There are no additives, preservatives, artificial coloring or flavorings - which means that the orange tint you see in the LOFT tangerine bottle is derived from the natural fruit flavor. Their portfolio includes lavender, lemongrass, spicy ginger, tangerine, blueberry and raspberry.

Two of the LOFT liqueurs - the Lemongrass and the Spicy Ginger – won medals in the San Francisco World Spirits Competition (the Olympics of the liquor world), so expect great things from the brand.

LOFT is only available in West Coast restaurants and venues for now, but you can learn more about the brand here and order your bottles online here.

Once your bottle arrives, try the Almost Purple Haze, a fantastic recipe that can easily be executed at home. Mix and shake 1½ ounces of LOFT Lavender, 2 ounces of Square One Vodka, ½ ounce of fresh squeezed lime juice, a dash of bitters and then garnish with an organic lime wheel.

Eager to explore what Chicago has to offer?

Organic Hot Spots:
· Sepia…go for the Salty Dog made with Square One
· Butterfly Social Club…THE organic place in Chicago
· Crust…some of the most diverse organic drink selections
· Drinks Over Dearborn…Kyle McHugh stocks great organic wines
· Crimson Lounge…VeeV , a sustainable acai spirit, has a strong presence

The "Al GRESHco" Feast at David Burke Primehouse

2009-07-10T18:21:00.001-04:00

This past Wednesday, I dined al fresco, or should I say, Al GRESHco at David Burke’s Primehouse. What? You ate fresh vegetables, fruits and fingerling potatoes at one of Chicago’s best steakhouses?

I sure did.

But there was foie gras and baby goat, so it wasn’t completely sans meat.

Every Wednesday, Executive Chef Rick Gresh (hence, Al GRESHco) heads to Chicago’s Green City Market farmer’s market with his culinary team to shop and talk to the farmers and purveyors, selecting the fresh, local and sustainable ingredients for that evening’s Al Greshco menu, handwritten by the chef. Depending on the season and what the market has to offer, this creative four-course dinner menu changes weekly, ensuring all new and never before tasted dishes from Chef Gresh every week.

The Al Greshco Feast begins at 7 pm every Wednesday and is hosted at the communal table on the al fresco patio at David Burke’s Primehouse. Unfortunately, the weather wasn’t cooperating the night I attended so we dined indoors, amidst the well-heeled first-daters and businessmen.

Chef Gresh personally served all of the courses and provided interesting information and stories on all of the market dishes throughout the course of the evening.

We started with epi and roasted garlic with a side of mixed greens and homemade salami, paired with Mionetto Prosecco. Then it was on to my favorite dish of the night: fresh scallop and porcini mushroom fritters with grilled zucchini ribbons and red wine beets. With the second course came the most delicious wine of the night, the Marti Fabra Garnacha from Costa Brava, Spain. Tender foie gras and baby goat ravioli closed out the main dish courses and vanilla Bavarian mousee with strawberry filling and lady fingers topped off the meal.

One of the more intriguing drinks of the evening was the Amaretto Black Tea with a large whiskey soaked strawberry floating in the middle. I took one bite of the strawberry and was in heaven.

When Chef Gresh came out to say his goodbyes and thanked us for joining him, he slipped me a white paper bag. Pour moi? A to-go bag filled with a dry-aged Porterhouse? A fresh Caeser salad (which they make tableside by the way)? I glanced inside the bag and saw an old-fashioned Ball jar with a silver cap and a piece of faded yellow masking tape on the lid labeled, “berry jam.”

“It’s homemade berry jam that I made. It’s from the fresh raspberries, blueberries and blackberries that I picked up at Green City Market,” Chef Gresh said.

My night was complete. I will now dine Al GRESHco every morning with my toast.

Sidenote:

Chef Gresh is embracing the social media phenomenon. Signing up for Al Greshco reservations are available exclusively through Chef Rick Gresh on Facebook or Twitter. Guests must friend Chef Gresh and simply inquire about Al Greshco to get added to the list. For all of you Rick Gresh fans out there, here are his social media links:

Facebook and Twitter.

Martini & Rossi Monviso Sangria

2009-06-12T15:48:00.000-04:00

Martini & Rossi Monviso Sangria

1 (750 ml.) bottle of Martini & Rossi® Rosso vermouth

1 cup (8 oz.) pomegranate juice

1 cup (8 oz.) cranberry juice

½ cup (4 oz.) Disaronno® Originale Liqueur

½ cup (4 oz.) simple syrup

2 apples, cubed

2 lemons, thinly sliced into wheels

20 cherries, whole

1 cup (8 oz.) lemon-lime soda

Combine first five ingredients in a large pitcher, and stir in fruit. Chill until ready to serve (24 hours, if possible). Just prior to serving, stir in lemon-lime soda. Pour over ice in tall glasses. Makes 8-10 servings.

Cheeky Chicago 6/12 My New BFF

2009-06-12T15:43:00.000-04:00

On the eve of my best friend’s birthday, I was toying with the idea of hosting a dinner at some “totally hot, so right now” restaurant. But I took a step back and realized that sometimes the birthday dinner at a restaurant is just too much. Don’t get me wrong. I love dining out. I would put it in one of my top ten favorite things to do in life. But it’s a bit presumptuous for me, the party planner, to expect everyone to pay about $80 per person to go to a sit-down dinner where they are seated at the far end of the table away from the birthday girl and stuck next to me, the lame BFF.

So in an effort to save a little moolah for all involved parties (the boyfriend, the sister, the sister’s boyfriend, the work friends, etc.), I thought I’d order out a main dish like fajitas from a local West Loop Mexican joint and then I’d take care of the chips and guac, apps and, obviously, the cocktails.

Ohhh, the cocktails. When I thought about what I would make for this smallish get-together at our West Loop loft, my wheels started turning. Do I create a do-it-yourself margarita bar? What about muddle-your-own, fruit-inspired mojitos? After all, if you Cheeky readers could see my bar, it’s over-stocked, so the possibilities are endless. The amount of full bottles of booze that I have resting on my mahogany bar would put established places to shame. I have no qualms with speaking to its opulence ($800 Glenlivet, rare vodka, JT’s new tequila). That baby is my pride and joy.

And here comes the inspiration for this post. I settled on the latest cocktail trend to hit Chicago: the communal drink.

Genius!

I would only have to run to Dominick’s to get a few items, but by gosh, this could work.

So what cocktail concoction do you make for the BFF who runs marathons (think: low cal), wants to be a beach bum (think: relaxed), but is also a closeted party-girl (secretly, I know she likes something spicy, something sexy)?

I checked in with my Martini & Rossi peeps (love Asti) and sought their inspiration. Tonight I will be making the Martini & Rossi Monviso Sangria and Martini & Rossi Torino Sangria. Two potent punches that will be crowd pleasers. The first will appeal to those who like a sweeter, less intimidating drink while the latter will appease my personal craving for anything dirty and dry.

The Monviso Sangria is made with a combination of one whole bottle of Martini & Rossi® Rosso vermouth, pomegranate juice, cranberry juice (opt for one made with 50% less sugar so it’s not too sweet), Disaronno liqueur, cubed apples, cherries, lemons and some Sprite or Fresca. The recipe calls for simple syrup but you can do without it if you don’t like cocktails too sweet. Although the syrup does add a layer of connectivity. Make it without it, taste it, and if it seems like it might need a little something extra, add a couple of splashes into the punch bowl. See the full recipes for both Martini & Rossi Sangrias below. They are simple, tasty, and very on-trend.

And for those of you who would rather have all of this prepared for you at an uber cool place, head to my first choice, The Drawing Room, on Rush and ask Charles Joly to whip you up a punch with whatever flavors, spirits and liquors you like.

Looking for a group cocktail for your BFF? Opt for these…

Martini & Rossi Monviso Sangria

1 (750 ml.) bottle of Martini & Rossi® Rosso vermouth

1 cup (8 oz.) pomegranate juice

1 cup (8 oz.) cranberry juice

½ cup (4 oz.) Disaronno® Originale Liqueur

½ cup (4 oz.) simple syrup

2 apples, cubed

2 lemons, thinly sliced into wheels

20 cherries, whole

1 cup (8 oz.) lemon-lime soda

Combine first five ingredients in a large pitcher, and stir in fruit. Chill until ready to serve (24 hours, if possible). Just prior to serving, stir in lemon-lime soda. Pour over ice in tall glasses. Makes 8-10 servings.

Martini & Rossi Torino Sangria

1 (750 ml.) bottle of Martini & Rossi® Extra Dry vermouth

2 cups (16 oz.) cranberry juice cocktail

½ cup (4 oz.) brandy (optional)

½ cup sugar

2 cups (16 oz.) sparkling water

2 oranges, thinly sliced into wheels

1 lemon, thinly sliced into wheels

1 lime, thinly sliced into wheels

Combine Martini & Rossi Extra Dry vermouth, cranberry juice, brandy and sugar in a large pitcher; stir until sugar is dissolved. Chill until ready to serve

June 2009 Drink Report: Rum Revolution!

2009-06-12T15:41:00.001-04:00

June 2009 Chicago Scene

2009-06-12T15:29:00.000-04:00

Looking for a Rum Revolution? Check out June's Drink Report which highlights cocktails from Roof at the Wit, NoMi and more.

One SixtyBlue: Burgers, Beers & Beats

2009-05-28T14:59:00.002-04:00

Throw your preconceived notions out the door. This West Loop hot spot may be decked out with white table clothes and outfitted with an award winning chef (that would be Executive Chef Michael McDonald to be exact), but with the introduction of two new relaxed chic nights- Burgers, Beer and Beats on Thursdays and Play Dough on Fridays-you’ll put the kibosh on those reso’s and pop in for some casual and tasty fare.

My culinary cohort and I ventured into one sixtyblue around Happy Hour last Friday. We were met with smiles and whisked to two strategically placed corner seats at the end of the bar. It was our people watching perch. As I stared at the glass bar shelving (I analyze every bar) I smiled because it was refreshing to see understated small batch, hand-crafted beers sitting along side flashy bottles of Patron and Grey Goose. The bar and lounge areas are sophisticated but with the addition of a lower priced bar menu with feel good food that’s always in style (read: hand packed MJ burgers and Neapolitan-style pizzas), one sixtyblue exudes a welcoming, come-as-you-are vibe.

The deal of the summer takes place on Thursday nights at Blue Bar where they offer $4 craft beers and $4 burgers to complement the smooth beats that bounce slowly around the room. Can’t make it on a Thursday? Pop in on Friday for $5 wood-fired pizzas and $4 Prosecco cocktails. If you’re looking for a sweet addition to your bubbly, ask for a splash of one of their fresh-squeezed juices such as rhubarb, green apple or blueberry. And you can’t go wrong with their yummy pizzas like Blue Cheese & Spring Onion, Mozzarella & Ramps (a unique vegetable similar to a wild leek) and White Pizza with Zucchini Blossoms.

We split an MJ burger, topped with sweet barbeque sauce, scallions, thick cheddar cheese and a hefty piece of smoked bacon then segued into a blistering moderately sized spicy sausage pizza. True to our foodie form, we didn’t stop there.

A couple of deep fried pickles here. Some shoe string French fries there. We may or may not have dabbled in a special order of Hawaiian Yellowfin and it has been said that pastry chef, Stephanie “I need no last name” Prida, prepared two remarkable desserts that left me, quite literally, speechless.

It was a great evening and as a local West Looper, they’ll be seeing this face regularly. Hope they’re ready.

Both evenings officially kick off at 5:30pm and music is queued up at 6pm.

One SixtyBlue

2009-05-28T14:59:00.001-04:00

One SixtyBlue

2009-05-28T14:41:00.000-04:00

Cheeky Chicago Party at Nactional 27

2009-05-01T13:49:00.000-04:00

It’s with the eternal words of the legendary group, Debarge, I open this oh-so-Cheeky, Cinco de Mayo Tribute.

Oh, to the beat of the rhythm of the night,
dance until the morning light.
Forget about the worries on your mind;
you can leave them all behind. To the beat of the rhythm of the night
Oh, the rhythm of the night
Oh yeah.

And that is exactly what we will be doing on Tuesday, May 5th at River North’s Nacional 27. Say buh-bye to sloppy tequila shots, greasy quesadillas and a-thousand-calories-a-pop Margaritas. This Tuesday is all about celebrating Cinco in style.

I’m convinced that the Skinny Girl Margarita is the best thing to have come from the Real Housewives of New York and I’m excited to say that Chicago has found the boyfriend to the infamous SGM: Adam Seger’s Look Better Naked Margarita which combines partida reposado, all organic açaí-agave-rosemary-egg white. It’s the perfect cocktail to kick-start the warm weather months.

For those of you that may have heard of Nacional 27, but are yet to pay homage to the Latin-American food Mecca, I may hit you.

No really. You need to go.

And with the inexpensive invite to join us next week, there really isn’t an excuse.

See all party details here: http://www.cheekychicago.com/

Chicago Scene May 2009

2009-05-01T13:45:00.000-04:00

Chicago Scene on CBS

2009-04-29T18:33:00.001-04:00

A couple of weeks ago, my home girl Rachel Gillman, Dining Writer for Chicago Scene, paid a little trip the new CBS studio in the Loop. Building off an April Splurge v. Save article in our print pub, she chatted on-air about the best places in the city to save a little coin, spend a little dough.

Check out the clip here: http://cbs2chicago.com/video/?id=56640@wbbm.dayport.com

Stay tuned for our joint Drink-Dining Article coming out in May 2009's Chicago Scene. We embarked on a little Mexican roadtrip through the Chicago.

I'm a Lush. She's the Glutton. A match made in heaven

The Sox are Bringin' Sexy back at MARKET

2009-04-08T00:52:00.002-04:00

Off the heels of a season opening the win against the K-C Royals, the Chicago White Sox were primed for good time.

And a good time it was.

There was Vueve. There was Patron. And there was birthday cake.

Earlier this week, Sox General Manager Kenny Williams hosted his birthday bash and introduced his new West Loop hot spot to the gliteratti of Chicago. The invite-only event was replete with a “who's who” of Chicago sports and entertainment media who rubbed elbows at the private party and took in the latest multi-faceted restaurant to hit the West Loop: Market.

Located in a non descript building on Randolph (I swear, I've jogged past this very space every day for the past two years and never knew it was under construction), Market at 1113 W. Randolph, is the brainchild of Karl Spektor (Mod Construction) and Kenny Williams. Market is a Chameleon. It can change colors and has the ability to wear many hats.

Looking for a Sports Bar? Check.

Want to sport your Gladiator heels in a lounge environment? Check

Stunning rooftop views of the Chicago Skyline? Check.

The space is versatile; but it doesn't have a confusing identity like so many restaurants that try to appeal to too many people. Market has character.

The first floor is referred to as Restaurant and Sports Bar at Market which has birch wood walls, a double sided glass-enclosed fire place, plush leather booths and accordion style doors to offer open-air dining. The dining room can also be curtained off from the bar area for private events.

What to wear: Floor-length casual summer dress with Tory Burch sandals.

The Sidewalk Café at Market is at the front of the building, ideal for casual outdoor dining and to the west of the building is the Beer Garden at Market, a 2,500 square foot area surrounded by trees. Six outdoor flat screens will allow guests to watch games and with a seating area that caters up to 200 people, there's no doubt that this will be a great area to host an outdoor private party.

What to wear: Acne skinny jeans, Tods flats, sleeveless white top.

The highlight of Market is the Rooftop Lounge. Casual dining may exist in the lower half of the venue, but once you escape to the 4th floor, it's nothing by sun, sky and skylines. There are plush cabanas draped in white lines, granite stadium seating so you can perch casually, sipping on a cocktail, people watching as you take in views of the Hancock, Trump and Sears Tower (forget the new name, it will always called the “Sears”). There will be Market bus on call, used to transport guests to sporting events like Sox games and Bulls game (ahem! No Cubs games).

With Executive Chef Joe Rosetti serving up classic American fare such as mini pulled pork sliders, baby lamb chops and popcorn shrimp (served in an old-fashioned popcorn box), Market practices what it preaches: yummy food for a delicious crowd.

Market

2009-04-08T00:52:00.001-04:00

Market

2009-04-08T00:50:00.000-04:00

USBG Cocktail World Cup at Boka

2009-04-04T00:07:00.000-04:00

When Bridget Albert called me up and asked me to be a judge at the USBG World Cup State Championship at Boka, I eagerly replied, “Yes, Please.” Chicago has some talented mixolgists. And our judges weren't too bad either (North Shore Distillery, Le Cordon Bleu, Chicago Scene, Boka, Ultimate Elixirs). I was thrilled to taste, contemplate and score all of the aperitif’s that were in competition against each other. See below for the highlights, photos courtesy of Angie Jackon, my fellow judge. The winning drink is above...

2009-04-03T23:06:00.002-04:00

2009-04-03T23:06:00.001-04:00

2009-04-03T23:05:00.003-04:00

2009-04-03T23:05:00.001-04:00

2009-04-03T23:04:00.002-04:00

2009-04-03T23:04:00.001-04:00

2009-04-03T23:03:00.002-04:00

2009-04-03T23:03:00.001-04:00

2009-04-03T23:02:00.006-04:00

2009-04-03T23:02:00.005-04:00

2009-04-03T23:02:00.001-04:00

2009-04-03T22:58:00.002-04:00

2009-04-03T22:58:00.001-04:00

2009-04-03T22:57:00.002-04:00

2009-04-03T22:57:00.001-04:00

2009-04-03T22:54:00.000-04:00

2009-04-03T22:47:00.000-04:00

This Drink Editor and The Diva Series

2009-04-03T00:00:00.000-04:00

Caipirinha Cocktail Competition

2009-03-18T23:01:00.000-04:00

I participated in my first cocktail competition (for charity, so no pressure) a couple weeks ago in honor of the Brazilian Festival, Carnivale at Texas de Brazil. We were charged with creating our own Caipirinha's. I was in great company, competing against my fellow Food and Drink writers in Chicago. Pictured with me is Chanda Ram, editor of PLATE but contestants included:

Stephanie Miller, Drink Editor, Chicago Scene (obvi)
Chanda Ram, Editor, PLATE Magazine
Marissa Conrad, Associate Editor, Chicago Social
Denise O'Neal, Food Writer, Chicago Sun-Times
Laura Stolpman, Food & Drink Writer, Chicagoist

I was robbed (kidding) by Laura who took home the grand prize-dinner for 10 at Texas de Brazil- and Marissa was runner up (man! I should have known to use my fav liqueur, Domain de Canton). Looks like my Huckleberry Honey with Muddled Blackberry Caipirinha wasn't quite as good as I thought...

Texas de Brazil Judges

2009-03-18T23:00:00.000-04:00

My Supporting Fans and Marissa Conrad from CS

2009-03-18T22:59:00.000-04:00

Sixteen Celebrates it's One Year Anniversary

2009-03-05T00:38:00.000-05:00

To celebrate the one-year anniversary of Sixteen, the renowned restaurant on the sixteenth floor of the Trump International Hotel & Tower, I had the pleasure of attending a dinner party with some of my favorite media friends. For those of you yet to make the pilgrimage to Sixteen, I suggest that you at least commit to a drink at the oh-so-chic bar. Make a date with your boyfriend, best friend or co-worker (scandy!), order a gin martini (Bombay Sapphire please) and munch on the yummy nuts, salty olives and whole cloves of garlic, yes, garlic, that are served as the snacks de jour.

Sure times are tough, but everyone deserves a treat once in a while.

And this cookie is well worth the calories.

To me, Donald Trump embodies opulence and excess. I was half expecting to see gold plated faucets in the bathrooms and crystal glass for the tap water. Yet Sixteen, and the entire Trump Tower for that matter, was more Ivanka than the Donald: modern and refined. It was new-school not old-school and it was evident that the award-winning Chicago architecture firm Valerio Dewalt Train were the brains behind the project.

As I sipped champagne and meandered past the floor-to-ceiling glass enclosed wine rooms, I literally kicked myself (no, really, I tripped on the French limestone floor as my 6-inch Stuart Weitzman gladiator heels crumbed underneath me) for forgetting to bring my camera. Whether you’re a wine aficionado or are happy with at bottle of Yellowtail, it’s impossible not to appreciate the 465 red and 375 white wine bottles artfully displayed.

Connected to the Bar is a cozy room called the Bridges Room, aptly named for its picturesque view of the famous Michigan, Columbus and Lake Shore Bridges across the Chicago River. As a Chicagoan, I was convinced that I had experienced every memorable view the city has to offer- the Signature Room, Everest, the Planetarium and even the panoramic view from my balcony in the West Loop- but no. As we stepped out onto the terrace of Sixteen (we were only the 2nd group allowed to do this-the first being the Donald himself for a private opening party), the vantage point was unlike anything I’ve seen.

It was in the Bridges room that we drank, dined, laughed, cried, argued over the Oscar winners and lamented over the interminable Chicago winter. It was one of the longest dinners that I’ve ever been to.

Four hours.
But every minute was worth it. From my first sip of champagne at 7pm to the second dessert course (a study of chocolate: molten mousse and pavlova served with Dow’s Vintage Port) served at 11pm, it was one of my most memorable dining experiences.

Executive Chef Frank Brunacci, who during the course of his 20-year career has garnered experience in some of the world’s most distinguished restaurants (um, AAA- Five Diamond Victor’s at The Ritz Carlton, New Orleans), served up modern American fare which included two of my favorites:
Lobster royale; butter poached Maine lobster, corn and truffle soup

Diver Scallop; foie gras, sweet potato and spiced pecan

With his Australian accent and Italian last name, I was eager to see what cultural twists Brunacci would place on the 10-course dinner that he prepared for us.
Chef Brunacci’s nightly dinner menu—which changes daily—is designed for a three-course selection. Cheeky got a sneak peak at a couple of items that will be making their way into the dinner rotation the Spring:

Mediterranean Rouget, stuffed morels, english pea puree, maple ravioli
Morel mushroom tart, witlof salad, arugula mayo, spiced pecans
Spring lamb, roasted salsify and morel lasagna, thyme jus
Stuffed quail, Israeli couscous and morel ragout, wilted leeks

Bon Apetit!

Sixteen's Wine Collection at The Trump

2009-03-05T00:37:00.000-05:00

Wrigley Building Through The Lens of Sixteen

2009-03-04T23:49:00.000-05:00

Table Kits at the Underground

2009-02-27T13:57:00.000-05:00

Bottle service is SO last year. Why don’t you forget it and opt for a table kit instead? What’s a table kit, you ask? Well, I headed to the Underground to find out what Benjamin Newby, GM and cocktail creator, had concocted.

The latest offering is a cocktail experience, where well-trained servers in Cold War Era booty shorts take an artisan approach to pouring a drink.

Seeing that I had just come from Rockit (where I had my first Kobe beef with brie burger, followed by a couple of vodka martinis with three bleu cheese olives - more on that obsession later), I could really only handle two of the kits. I was already familiar with Cosmos and Mojitos, so I settled on the Absinthe and the St. Germain table kits.

And out they came.

The Absinthe Table Kit was served on a silver platter with glasses reminiscent of Waterford crystal. It was as if we were about to enjoy tea at the Dorchester, except Absinthe had taken the place of Earl Gray (okay, okay, it was dark and I may or may not have had a couple of martinis, but hey, they looked beautiful). As I took my quick drink of Absinthe (you drink it as you would a shot, but with more revere - you’re drinking Pernod Absinthe, the oldest Absinthe brand in the world - show some respect, people!). I couldn’t help but feel as if I were entering a forbidden world. A round of Absinthe drinks are made in the traditional way with sugar and fire and served per person ($15 each). Each table is limited to one round and this particular kit is only available until midnight.

Next was the St. Germain Table Kit. For those yet to experience the lovely nuances of the French elderflower liqueur, I encourage you to try it as a secondary flavor with your next cocktail (Champagne, sparkling water, St. G). It offers a fantastic flavor - one of my favorites. St. Germain naturally enhances the flavors of Champagne (or sparkling wine) and brings out notes that you may not normally pick up. Add a dash of St. Germain to your Champagne flute and suddenly peach, pear and citrus flavors can be detected. At UG, the St. Germain cocktails are served on the rocks with a silver straw spoon. A carafe serves about six for $75 and you have the option of adding on a bottle of Champagne for $50.

I didn’t have a chance to try the Cosmo Kit or the Mojito Kit, but you can imagine that high attention to detail is provided to ensure the ultimate cocktail experience.

And for those who like to detox to retox, Sunday brunch at Rockit can either be the perfect hangover cure or just another excuse to keep the party going. Rockit has one of the best gourmet Bloody Mary bars in the city and they’re channeling UG with their Mimosa Kits. The Sunday Funday Kits feature an assortment of fresh fruits and seasonal juices, including orange, pineapple, mango and pomegranate, served in carafes and accompanied by a bottle of Champagne: $50 for Veuve Cliquot, $30 for Domaine Chandon or $5 per glass.

Absinthe Kit at the Underground

2009-02-27T13:56:00.002-05:00

Cosmo Kit at the Underground

2009-02-27T13:56:00.001-05:00

Mimosa Kit at Rockit

2009-02-27T13:55:00.000-05:00

First Look, Chicago Auto Show 2009

2009-02-13T01:17:00.002-05:00

Just got back from the First Look for Charity at the Chicago Auto Show. The champagne was flowing and the cars were gorg.

2009-02-13T01:17:00.001-05:00

2009-02-13T01:16:00.001-05:00

2009-02-13T01:15:00.002-05:00

2009-02-13T01:15:00.001-05:00

2009-02-13T01:14:00.000-05:00

2009-02-13T01:13:00.004-05:00

2009-02-13T01:13:00.003-05:00