Salty Power Chords

Salty Power Chords: I'm Back!

2011-09-13T16:27:00.000-05:00

Salty Power Chords: I'm Back!: The blogger police have lifted my probation and I am back with a vengeance. Since last we meet The Black Sheep has opened to critical accla...

I'm Back!

2011-09-13T15:36:00.002-05:00

The blogger police have lifted my probation and I am back with a vengeance. Since last we meet The Black Sheep has opened to critical acclaim, I have made tons of new friends and a few arch enemies in the process. Some critics love us, others struggle to understand the art form that is progressive cuisine so they take out their frustrations in 500 words or less. More on that later. Here is a great review by The Chicago Reader's Mike Sula: http://www.chicagoreader.com/chicago/the-black-sheep/Content?oid=4291895

I'll be back every day with food porn, editorials and some recipes from our culinary body shop.

Keep us in your sites, I promise you will be entertained!

Warmest Regards,

Chef James Toland

The Black Sheep Opening After Memorial Day

2011-05-05T18:00:00.001-05:00

Thursday, May 5, 2011, by Samantha Lande

Awning with hand-painted, distressed wood sign.

The Black Sheep has had to travel a path full of twists and turns to get to where it is today, but the restaurant is back on track and will be ready to open right after Memorial Day. Chef/owner James Toland and general manager/partner Michael Simon (Graham Elliot) have a clear goal in mind: to make haute cuisine accessible, with a mission "to bring you the uncensored raw power that is progressive American cuisine, albeit twisted and distorted for your entertainment."

"We think fine dining in Chicago is broken," Toland says, "Our competitive set doesn't know how to step it up in service. Progressive American cuisine is an art form that shouldn't just be for the rich and connected." Pretty strong words, but come opening, we'll see if they can back it up.

The restaurant's facade has a well-worn feeling, with a distressed wood sign hanging from the front awning. Once inside, the place has more of an industrial, artistic feel with exposed ceilings, metal arches behind the bar and some areas of exposed brick. Racy art panels, from Chicago artist Vincent Grech, adorn the walls. The staff will wear custom suits and dresses created by Christina Fan of C/FAN Designs and Ryan Newman of Wilfred Newman. The music will be upbeat and independent, and while Toland is a rocker himself, the music will stay at comfortable level.

The restaurant is divided into two rooms. The front room, with the black sheep "mascot" looking over it, seats 45 and will be for walk-ins only, while the reservations-only main dining room will seat 50 and feature cool black leather elements. A six-person chef's table, available by advance request, looks into the kitchen, allowing for interaction with the chefs.

Regardless of where you dine, the restaurant will offer three menus, an a la carte menu and two tasting menus, one being completely vegetarian. Prices on the a la carte menu will range from $8 to $34 and will feature items like the "study of beets" with goats milk and lemon meringue; and the halibut with crispy beef liver and truffled quail egg. The two tasting menus will be under $100, excluding drink pairings. Simon created an avant-garde beverage program, with flavor ice, about 60 wines, 25 craft beers and cocktails derivative of the classics. Sarah Jordan(Blackbird), created the pastry program, which features house-made bread and a take-away sweet treat for all diners.

Toland will still target bands, industry folks and late-night diners, and entice them in with a secret menu available after the last seating at 10 p.m. This menu will allow Toland to experiment and have fun "cooking for cooks," he said. Essentially, it'll have whatever he feels like preparing, whether that's noodles or some sort of street food. And staying true to his rocker roots, Toland has plans for some "pretty big acts" to perform in the space. Talk about accessible haute cuisine.
· James Toland Set to Open the Black Sheep May 9 [~EChi~]

2011-04-11T08:26:00.005-05:00

Gimmicks, Elvis and Food Talk at Baconfest
by David Hammond via LTHForum.com

"Gimmick, capital G,” I thought, when I saw this Elvis impersonator standing in front of The Black Sheep’s booth at Baconfest yesterday. I’ve recently inveighed against trends, which like gimmicks are suspect though not inherently bad: they had better, though, have more to deliver than just themselves.

The late period Elvis turned out to be Chef James Toland, who’d whipped up a delicious offering: banana panna cotta with smoked bacon brittle and peanut butter foam. Interestingly, of the sixty or so offerings here, this one was selected by me and one of the other judges as our favorite, which is saying a lot as there were many, many outstanding bacon-inspired dishes served at this third annual convocation of the pork-belly- pixilated*.

Toland’s creation was more than just a gimmick: it tasted very good, and I’m no fan of foam (looks too much like dog vomit) or, for that matter, banana. Thus, the power of bacon.

This combination of elements was funny, quite good to eat, and a fitting take on a down-home classic (I believe, though, that the King would have preferred his bacon burned).

This dish ended up being awarded “Most Creative,” which bodes well for Toland’s Black Sheep, scheduled to open in May.

Watching LTH co-founder/Baconfest mastermind Seth Zurer shake hands with the man who would be King, I couldn’t help but be reminded of another gimmicky bit of stagecraft engineered by our most darkly American president and one of our most darkly American pop stars:

For me, a big allure of Baconfest, just as it is for Chicago Gourmet and Green City Market BBQ, is the sheer schmoozosity of it all, the opportunity to run into LTH regulars (RAB, REB, and others), food people I meet only at these events (Mike, the deer hunter from Templeton), and people like Ashley Simone, who I’ve written about but up until yesterday had never met.

What was most enjoyable about this whole event, though, was sitting around the judges’ table in the green room talking intently with Sula, Chu and pork belly heiress Tanya Nueske about the food we were eating. Discussing food with people who love to eat is one of the things I love best; I actually think that’s one of the reasons I decided to hook up with The Wife; and it’s certainly one of the reasons Wiviott, Vital Information and many others decided LTHForum would be a good thing to create.

Talking about food actually makes the stuff more tasty.

The Black Sheep Band sit in with Naked Raygun

2011-02-28T10:45:00.010-06:00

After the Naked Raygun Congress Theater show an impromptu secret show at Cobra Lounge kicked off at midnight. Herb and I joined fellow Black Sheep Band members Pete and Eric of Naked Raygun to sing a few crowd favorites; Suspect Device and Love Song. It was a thrill to see so many of you come out and support us old timers. Thank you for supporting underground independent Chicago music for all these years. Stay tuned as we will be announcing a Black Sheep Band show soon.

The Black Sheep Band Album Cover

2011-02-18T12:44:00.006-06:00

The original version was rated "R" I think this version by Chicago Artist Jon Warobick is awesome! What do you all think? The record will be available at The Black Sheep once we open in April and at Underground Communique Records online.

The Black Sheep Band: A Chicago Punk Rock Collaboration for The Kids, Vol 1

2011-02-04T10:24:00.009-06:00

Photos By Katie Hovland

The Black Sheep Band: A Chicago Punk Rock Collaboration for The Kids, Vol 1

Engineered by Jeff Dean @ Million Yen Studios February 1-3, 2011

I Could Be Into You (If You Were Into Me)

By Dan Schafer

Dan Schafer - Vocals

Mike Byrne - Guitar

Jake Burns - Guitar

James Toland - Guitar

Peter Mittler - Bass

Scott Haynes - Saxophone

Eric Spicer - Drums

Black Sheep

By The Black Sheep Band

Jake Burns - Guitar and Vocals

Mike Byrne - Guitar

Dan Schafer - Guitar & Vocals

Herb Rosen - Bass & Vocals

Eric Spicer - Drums

James Toland - Vocals

Tell Me I'm The One

By Dan and Gina Knapik

Gina Knapik - Guitar and Vocals

Dan Knapik - Guitar

Dan Schafer - Guitar and Vocals

James Toland - Guitar

Peter Mittler - Bass

Eric Spicer - Drums

Love Song

by Rat Scabies

James Toland - Vocals

Mike Byrne - Guitar

Dan Schafer - Guitar

Herb Rosen - Bass

Eric Spicer - Drums

Available Exclusively at The Black Sheep Restaurant March 15th and Underground Communique Records. All proceeds to benefit Chicago's Childrens Memorial Hospital

The Black Sheep Band Press Release

2011-01-10T12:39:00.007-06:00

Click Here for the Latest Press Release Regarding The Black Sheep

Members of Stiff Little Fingers, Naked Raygun, Screeching Weasel, R.O.T.A., and The Methadones working with Chef James Toland on a charity record

2011-01-05T17:05:00.005-06:00

by Marah Eakin @ AV Club Chicago January 5, 2011

Respectable Chicagoans really love two things: good, gritty punk music and good, solid food. Chef James Toland plans to combine both of those when he opens The Black Sheep in the West Loop in March, dishing out food gratis to touring bands and spinning Misfits as the occasional dining music.

He’s also going even more authentic, making music with Naked Raygun’s Eric Spicer, Rights Of The Accused’s Herb Rosen, Stiff Little Fingers’ Jake Burns, and The Methadones’ Mike Byrne and Pete Mittler. The resulting EP, due to be recorded this month with engineer Jeff Dean, will be pressed onto a 45 and released at Black Sheep’s opening. All copies will be numbered, autographed, and on some sort of fancy vinyl, and all proceeds will go to Chicago Children’s Memorial Hospital.

“This 45 project is going to be something we’re going to continue to want to do,” says Toland. “We’ll bring in other local artists. Anyone who wants to record and work on one can be a part of it. Everyone’s more than welcome to make suggestions, come in, work with us, whatever. We’ll have a lot of different releases. I’d like to have a whole collection, really.”

Keeping it even realer, Toland’s been working with members of the local music scene on the actual build out for the new restaurant. Naked Raygun’s Jeff Pezzati and Eric Spicer are working on the space’s HVAC. Joe Haggerty from Pegboy is doing plumbing. Scotia Widows’ Gina Knapik is the restaurant’s graphic designer and webmaster. “We’re only using Chicago-owned businesses so far,” says Toland. “We want to support local business and local musicians. They have day jobs too.”

Related artists

The Black Sheep to Open in Early March

2010-12-30T16:32:00.005-06:00

Chicago native Chef James Toland is opening The Black Sheep in the now shuttered May Street Market Space at 1132 West Grand Ave in River West. The concept is born out of a commitment to support Chicago area owned companies and farms that promote sustainable practices in an effort to support our struggling micro economy. With this in mind Chef Toland and partner Tony Cournia, of L2O and Per Se fame, plan to offer an approachable menu that features innovative cuisine at affordable prices. Toland has already declared his kitchen and bar a high fructose corn syrup-free zone and touring rock bands will eat for free (they will have to pay for their own drinks though). Plates ranging from $4 to $24 will allow the diner to have a variety of experiences as their budget permits. The late night dining room menu might include sharable versions of butter pouched black hen thighs with bacon puree, charred braised mutton with bone marrow pop-overs, a study of beets with lemon curd and goats milk flakes, and salt and pepper pan fried soft shell crayfish. A secret after hours menu will include $2 Daisy Cutters, the $5 Black Sheep Steamer (burger), a fire pot of roasted joints, $4 Hong Kong Noodles and a $10 oyster roll to tempt industry folks into hanging out after hours.

Designer Nicole Montgomery, of Chameleon Concepts, has conceptualized two dining areas that support the chefs philosophy of The Assumption of Commonality, meaning; Chef Toland is building the kind of place he would like to hang out at with friends. The front room will be transformed into a tavern that offers full menus, craft drinks and local brews, community tables and luxurious elevated booths with first-come-first-serve seating. Reservations will be honored for the dining room that will have a view of the kitchen over a counter that seats 4. The room will feature over stuffed upholstered seating, antique iron works and reclaimed wood table tops. Huge art installations, created by the works of local music flyer artist, cover the walls in an effort to keep the mostly analogue obscure music DJ'ed by their own mixologist and chefs at a comfortable level.

Photo by Lorenzo Tassone

James Toland to Take Over May Street Market Location

2010-11-02T13:45:00.009-05:00

Press release!

Here we go! Please call me with any questions. I look forward to cooking for you all very soon! http://tinyurl.com/29oqqom

Press Release

Contact: James Toland

Phone: (312) 502-0554

FOR IMMEDIATE RELEASE

9 A.M. EDT, November 02, 2010

Chef James toland announces loaction and actual name of new restaurant in chicago’s river west neighborhood

chicago, il November 2, 2010: Chicago raised Chef James Toland, formally of Lockwood Restaurant is announcing his new restaurant will open under the name “James Toland” at 1132 West Grand Ave in the former May Street Market space. May Street Market is scheduled to close within the week. James Toland’s opening date has not been set as remodeling of the existing space will take 4-6 weeks. Chef Toland hopes his establishment will be a lighting rod for forward thinking ideas in cuisine, libation, agriculture and the arts.

James Toland is going to be a New American Cuisine restaurant and lounge with a late night kitchen that serves affordable dishes geared toward sophisticated pallets. “I want to cook for cooks” explains Toland. “Nothing would please me more than to be the late night hang-out for kitchen crews, musicians, artists and the rest of the fringe communities.”

The décor will be warm and inviting with touches of garage band artifacts, further supporting the notion of what is old is new again. “I think New American Cuisine is the most exciting movement in the arts right now and I want to make my mark in my own personal way.”

If Restaurant James Toland succeeds in anything, it will further bridge the community to the American farmer and raise much needed awareness about the crisis of poor nutrition in America. “We don’t have to use factory farmed proteins anymore or cheap sweeteners. This is Illinois; the crossroads for the richest agrarian nation in the world!” rants Toland. “I also don’t think haut cuisine has to be for the rich anymore. This is my challenge; how do I use sustainable ingredients that are more expensive than factory farmed products, without passing on the cost or skimping on portion size? The answer, invest in the farmers.”

When asked why he abandoned the name Gabba Gabba Hey! Chef Toland remarked, “It was a working title that took on a life of its own in the blogosphere. I want to meet the surviving members of the Ramones someday, just not in court.”

Restaurant James Toland will offer touring bands, not from Chicago, free meals if they are in town for a gig. Band members must pay for their drinks however. There will also be a 10% discount to cooks, wait staff and bartenders from other establishments in hopes of being the go-to place for after-hour-wind-downs.

Chef James Toland resume includes appointments as Chef du Cuisine of Lockwood Restaurant under Chef Phillip Foss, Executive Chef of the Relais Chateaux Hotel Fauchere, chef collaborator for Sam Kass’s Inevitable Table, Chef du Cuisine at the Relais Chatueax White Barn Inn, Executive Chef of Sugarloaf USA Resort, and Executive Sous Chef for La Boheme in Winnetka. Chef Toland attended and was expelled from SUNY Purchase and Kendall College before Staging in European kitchens for 2 years.

Entrée prices will range from $12 - $24 and Drinks start at $5.

-End-

GGH Specialty Drink Menu

2010-10-12T13:22:00.012-05:00

I was going the release a copy of GGH's Winter menu but I'll wait 'till we are a bit closer to opening. Instead, I will give you a sneak peak into some of our drink specials available in the late night lounge. GGH's bar will be High Fructose Corn Syrup free zone. To keep the cost of soda down, we are making our own from distilled flavors and carbonated to order in seltzer bottles. Ever had a fresh made tonic water? Needless to say, we will use organic cane sugar syrup and fresh juices in everything.

Heavy Liquid: Kahlua and Jamison Whiskey with a Splash of Half and Half

Where Eagles Dare: Eagle Rare Bourbon Old Fashion

Vanilla Blue: Infused Vodka with Curacao floater (Comes with Naked Raygun "Tour Glove")

I Got Mine: North Shore No. 6 Gin Fizz

Pinhead: Our Fresh Version of a Lemonhead

California Über Alles: Mezcal Martini with Vermouth and Fabbri Cheery

Haunted Town: Black Vodka Martini with a touch of Absinthe

53rd and Third: A Perfect Manhattan at 53F

Wild In The Streets: Wild Turkey 101 Sour

Pennyroyal Tea: A Rod Markus Creation TBD

Toland and Tonic: Mt. Gay Rum and house made Tonic Water

Riot Fest 2010: Busted at Oz reunion 10/6/10

2010-10-08T08:56:00.001-05:00

Riot Fest 2010: Busted at Oz reunion 10/6/10

Busted at Oz Review

2010-10-07T10:37:00.010-05:00

Last night at the Double Door in Chicago, Riot Fest 2010 commenced with a zombie line up of '80s Punk Rock legends to raise much needed funds for the Chicago Coalition For The Homeless. Since the announcement of the line up back in August, a few bands dropped off due to communication breakdowns amongst band members. The reunion of Strike Under and Da was a bust and The Effigies couldn't get their collective poops in a group so they were struck from the bill. No matter. Keeping in tradition of the Great Oz shows of the early 80s, the lights came on and the bands just played, for free, as if there was nothing better to do on a Wednesday night.

If you printed out one of the schedules from the Riot Fest website and planed to show at the published set times your were SOL as the line up changed on the fly the whole night. Rottenfinko and the Convicts where supposed to kick off the show but instead we had a bass and drum set from the likes of Steve Economou, drummer of The Effigies, on bass and Steve Bjorkland of Strike Under on drum machine and vox. It was as close to a Big Black set as we are ever likely to see and a fantastic start to a weird and wild night.

Next up, The program called for an outfit out of Chicago by way of The Bronx NY called Rottenfinko. I recognized the aged mohawk wearing singer Willie from Les Voyeurs but the other guys were half our age. It was a classic spit in your face hardcore set that lacked any real verve I am sorry to say. For a brief moment yesterday afternoon I contemplated shaving my pompadour into a mohawk for shits and grins but after seeing another forty something sporting that tired look, I am glad I applied an extra layer of Super Extra Hold Aqua-net on my thinning skull and stayed true to form. He might have been able to pull it off were it not for the safety pins in his ears. But if you wanted a picture with a rotten-nose-picking-punk he was all too glad to strike a Sid Vicious smile for you.

Five more bands still scheduled to go on and it’s already 9:30pm. I caught a glimpse of Riot Mike in the wings and he was as cool as his Adidas track suit. The show was well out of his hands by now. Camilo Gonzalez's short lived Toothpaste took the stage for a 20 minute set that he most certainly didn't rehearse enough for. I love this guy but I was disappointed and uncomfortable as he read the lyrics from pieces of paper he could hardly see in the dim red lights. We all bit the insides of our cheeks every time the band shook their heads when they couldn't remember the bridge. I wish I had my reading glasses tucked away in my skinny jeans, 'cus Camilo sure could have used them. The band was made up of a few members of Silver Abuse so it was confusing as to exactly who they were. If there was a low point in their night, this was it but Camilo would soon return to the stage and prove to us once and for all that he is still the best bassist in the punk rock business.

Silver Abuse! What can you say other than, Holy Shit! These guys were great and still have it after all these years. Billy Meehan is, hands down, the most punk rock looking SOB that ever dared to pick up a mike. The best way to describe his look is take Riff Raff from Rocky Horror Picture show, add a double chin that is as big as his head and dress him like Jerry Garcia going to jail and you have Poor Ol' Billy. A real horror show! With that said, Billy and Camilo, along with Liz Cox and a few others, hit the set smoking and didn't let up until all of their 40 year old gems were loose in the streets. They had long broken up by 1983 when I was old enough to see shows but I had their 7" from working at Wax Trax and loved on it like a kitten for years.

Billed as Steve Bjorklund with Articles of Faith I could only hope they meant Vic Bondi was in the house and sure enough he was. If you have any doubt that AOF is not one the greatest Hardcore bands that ever played, you only need to feel Bondi's buzz saw in your teeth to know this is true. They were rehearsed, tight and loud as fuck! The floor swirled into a viper pit as soon as they started playing and didn't let up until the 30 minute set was too hot to touch. Spot on renditions of Buried Alive, False Security, Bad Attitude and I've got Mine are all I can remember thus far. I am stoked to see AOF on Friday at Metro with the legendary Jello Biafra.

Subverts, an original band from the famous Busted at Oz LP reformed recently and were almost as good as their legendary performance. You could hear the classic Chicago Punk sound but the band seemed a bit shaky and the set was too short. Nonetheless, history was being recreated and I am grateful for that as punk shows seem to get harder and harder to enjoy these days.

Naked Raygun (Almost Original Line Up)? A few days prior to the show, Riot Mike announced that original drummer Jim Colao had broken his arm (collarbone) in a bike accident so Eric Spicer (current drummer)agreed to fill in. Jim later came out during the set and tearfully showed us his broken wing. I felt bad for the guy as I am sure he was really looking forward to playing one last time with his old friends. The set was true to the early period of NR but not exclusively Santiago Durango compositions. They snuck a few Haggerty gems in there as well. From Basement Screams we got; I Lie, Bomb Shelter and Tojo. From Throb Throb, their second album, they cranked out Rat Patrol, Surf Combat, Metastasis, On, No Sex and Managua. I think they might have also played New Dreams but it's hazy. NR is by far one of my favorite bands because regardless of what Jeff Pezzati's health issues are or what the line up is, they always put on a great show with sing along songs I will not forget the lyrics to. It has always surprised me how cultish their fan base is and wonder why they didn't blow up after years and years of tirelessly touring and putting out solid albums one after another. If there is a God, He must be drunk!

Join The Party!

2010-10-05T14:45:00.003-05:00

If I have learned one thing from the dozen or so restaurants I have opened for clients, is you have to discover all of your cost before you start the build out. First time restaurateurs often waste thousands of dollars on materials and equipment they don't need or could have gotten for far less. The best deal in the world is purchasing an existing business that has everything you already need. Used equipment is everywhere if you need it and I know of a few chef stashes of designer plates in garages around town should I need them. For every 1 new restaurant that opens, somewhere 4 are closing and they want to get rid of their stuff. We are now just 4 days from closing on our space and announcing the location in River West just blocks from Grant's Aviary. Hint: it's not on Randolph St.

If you want to be a part of the management team or have dreamed of owning your own place, We are looking for just one manager who is willing to invest in our party. We don't need much more so reach out to us.

The painting "Please Stand By" is by Chicago Artist Joey D.

Calling All Rock Stars!

2010-09-30T15:42:00.004-05:00

We are just days away from closing on the purchase of an existing restaurant in River West. Not Logan Square as previously reported. I pulled out of that deal because the landlord was not a reasonable guy and I just didn't see my self getting into bed with him for 10 years.

I have hired a design team, and have tapped a few heavy hitters to help consult on the spirits program and front of the house. If all goes well, I will have a rock band for a staff from the hottest and most successful restaurants in the country. Stay tuned for the line up. Resumes are pouring in for cook positions from kitchens across the country. I am flattered that they want to work with the likes of me.

If you want to part of the most exciting restaurant project of the year, send me an email and tell me what you have to lend to the project. I firmly believe that a restaurant is only as good as the people that work for it.

We are also looking for 1 more investment partner with restaurant experience to round out our team. drop me an email and lets discuss what you can bring to the project.

When are we opening? As soon as bloody possible!

What is Fine Dining in 2010?

2010-09-24T09:38:00.010-05:00

I would like to start an open forum debate as to what are the criteria for being a Michelin Star worthy establishment in Chicago. For as long as any living chef can remember, The Michelin Guide to dining has been the authority when it comes to defining Haut Cuisine. Since coming to the United States, Michelin has had to, dare I say it, update their rating system to accommodate the wild wild west of New American Cuisine. This has outraged many of the old guard back in Europe who have dedicated their whole life in pursuit of the "10 ton" third star. Hundreds of thousands of Euros have been spent on bone china, crystal and white alba truffles in an effort to please Michelin's reviewers. Until recently this plan has worked if you were patient enough to see it through. Arguably the greatest living chef today, Joel Robuchon, has created something very special in his L'Atelier concepts. They are not affordable per se, but do offer a more comfortable and relaxed dining experience then say La Table. La Table has 3 stars (The highest award) while L'Atelier de Joel Robuchon has 2 stars. Since less then 1% of the fine dining world gets even a single star, 2 is an amazing accomplishment on its own. Here lies perhaps the answer as to what secret judging criteria is at hand. Chefs have speculated on what it takes to get the third star since the guide launched over 50 years ago. Only Michelin knows for sure and they reserve the right to update their criteria should they need to.

A few months ago, Michelin announced, to an eager room of Chicago chef, that they will be publishing a guide to Chicago. Only the third American city to have a guide. NYC and San Francisco, once the leading cities in America, got a welcome head start. Now it's our turn and everyone is buzzing as to who will get some stars. Any stars. The obvious list of Tru, Alinea, Trotters, Avenues, Schwa, and Moto head up the list. But what about our own l'Ateliers de Chicago; Blackbird, Avec, Kith and Kin, Longman and Eagle, and Graham Elliot? Any of my colleagues at the later named shops would be thrilled to have a single star let alone two. Let’s face it, Chicago restaurants are not as glamorous as our NYCs or Paris counterparts. We have our own laid back Midwestern vibe working for us. Will Michelin understand this or dismiss us all together? My guess is if they have decided to publish a book on Chicago, they have already decided that there are enough star worthy establishments in Chicago to warrant such.

After meeting with designers all week, we have collectivity decided to "dial up" our decor in hopes of being in the running for a star. I could not bear the reality that my restaurant Gabba Gabba Hey was DQed from the running because we didn't measure up with the ambiance. I have no doubt our cuisine will be revolutionary and our staff the finest in town so we are sinking a few more thousands into our look in hopes of being the next 2 star sensation in the greatest food town in America.

Cooking For Danny Meyer

2010-09-16T12:11:00.026-05:00

I contemplated posting my bio so that Chicago can get to know their wayward son a little better but who would really read it? I mean, wouldn't you rather I riff about my passion for food and what I think of the restaurant industry today? (yawn) Yeah me neither. It is assumed by now that if you are a chef, worth your salt, you are passionate about sourcing the best ingredients possible and celebrating their perfection with time tested method and techniques so they can reach their fullest potential. Ten years ago this was revolutionary stuff. Only a small handful of us knew what the Slow Foods movement was and I don't think we started throwing around the often misused modifier of "sustainable" until 10 years ago. There is a movement growing that still doesn't have a name. It's uniquely American and gathering momentum. I have heard it referred to as Haut American and Innovative American or better yet, forward thinking American Cuisine. All of them are accurate but when I try to explain it to Joe Diner, it never seems to make sense even to me. Let's put this into prospective so I can make my point about the future of American Cuisine. I am 42 years old last August. When I started cooking in NYC when I was 19, there were a handful of rock stars in America. Daniel Boulud, Jean Banchet, Wolfgang Puck etc. Most of them European in origin so they could call their food French or Alsatian or whatever. Over the pond, great stuff was happening in Spain, England and France but Americans couldn't care less. Much like our appreciation of World Cup Soccer, we didn't get it until a few innovative cooks started experimenting. Chef's like Charley Trotter, Thomas Keller and Jeremiah Towers blazed the path to what we now can proudly call New American Cuisine. I wanted to be a chef of this caliber. I wanted to be known for my innovations. I returned from my European training in London at The Gavroch, Eldorado Petit (Sant Feliu) and Jaume de Provincia to Chicago to find a bleak number of options. I worked for Charlie Trotter for a week but I got into an argument with him about my salary after my first paycheck and he ran me out of the kitchen. It certainly would have seemed like it was the end of the line for a European trained cook with lofty goals, but I found a position quickly in Winnetka working for Didier Durand at La Boheme. Before he became the prince of fattened duck livers, Didier was one of Chicago's hottest chefs. Didier was brought over by Carlos of Carlos's in Highwood on a recommendation from Jean Banchet himself. That was pretty tough street 'cred back in the day. I became his Sous Chef and for 2 years we did some pretty cool French-As-Shit food up there on the North Shore. I was 23 years old and I had a kid on the way already. You see, working for a French guy you pick up some bad habits. I become a slut and knocked up a Winnetka socialite. Needless to say, I needed a better paying job. Didier suggested I leverage my work experience at Relais Chateaux properties in Europe so I applied to the Whte Barn Inn in Maine. After flying out for a tasting I was hired as Chef du Cuisine. I ended up working in R&C for most of my career. You will not find a more fierce dedication to the art of customer service anywhere else. I have a very low threshold for mediocrity so I felt very much at home with the R&C properties I worked for. The down side is Relais Chateauxs are often at the end of a dirt road far away from civilization so while the hotel might be world famous and have 5 AAA diamonds, the chefs, unfortunately, are rarely recognized on the national level unless the property is a Relais Gourmand like The French Laundry, Inn at Little Washington, Ducasse, or Eleven Madison Park.

Back to the Sustainable movement for a moment, in 1998 I left the kitchen for 2 years and sold local sustainable proteins for a company called Specialty Game. It gave me a unique insight into the supply side of this business. I identified hundreds of local farmers nationwide and helped them get their products to a market starving for ethically raised sustainable foods. I am glad I had this experience and since then, when I haven't been able to find a suitable kitchen to work in, I have used this talent for selling to help out other companies like Mikuni Wild Harvest, Maui Seafoods and Rare Tea Cellar. In 2008 I headed east again to command the historic Hotel Fauchere Relais Chateaux 90 minutes outside of Manhattan. We were the only R&C hotel in the NYC area. Danny Meyer (Eleven Madison Park, Gramercy Tavern) often came to stay with us as did Eric Ripert and Alain Ducasse. Talk about pressure to perform. I felt like a rookie porn stud on my first shoot. Earlier that year, My Friend Michael Carlson of Schwa had a nervous breakdown cooking for Ferran Adria. What If Danny Meyer fell asleep on me at the table? I was an absolute mess until after the 4th draft of a tasting menu for Mr. Meyer I had the brilliant idea that would inspire my latest restaurant project, Gabba Gabba Hey. Why not just cook a dinner that I would want to eat if I was the owner of Eleven Madison Park. You see, we chefs don't eat our food every day. In fact, as much as we love our craft and are very proud of what we present to you night after night. We don't sit down and eat what we serve to you. A fresh roll dragged through foie gras fat or a grass-fed butter sandwich with a side of rabbit rillette and a swig of iced sencha tea is more accurate to what we would eat. We are surrounded by the finest ingredients in the world and yet we crave the scraps from your table like a faithful bulldog. So when we go out to eat, we want it simple, flavorful and we know when there are crappy ingredients involved so we search out places that use what we use. A factory farmed prime steak is no match for the local family farmed version. There are very few affordable places that meet this standard in this city. That is, until now. So the tasting dinner for Mr. Meyer was a success largely due to the fact that I anticipated what he wanted and delivered. He sat in our dining room with all of his GMs and chefs for 3 hours while they picked over family style platters of roast duck, Beef short ribs, BBQ goat shoulder, Catalan paella, grilled sardines, stuffed pigs trotters and head cheese to name a few. At one point they were all in such a great mood that they started dancing in our opulent Victorian dinning room; the very same room the legendary Master French Chef Louie Fauchere created some of this new countries most notable culinary delights. Chicken Marengo, Lobster Newberg, Baked Alaska, Eggs Benedict and the greatest dish never to be trade marked, the Delmonico Steak were all invented at the Delmonico Restaurant in NYC. Google it! Louis Fauchere was the chef and the hotel was his summer gig in the Poconos. You gotta visit this part of the country. Waterfalls and streams so clean you can see the future in them, Milford is a wonderful stop on your way to NYC.

I am fiercely proud of what I had accomplished that evening because of the maturity it took to pull it off. I could have just sent him a dialed up version of my grand tasting menu and called it a day but I knew it wasn't want they wanted regardless of how badly I wanted to show off my skills. I have cooked for 3 United States Presidents, the Rolling Stones and dozens more celebrities. I have worked for and with some of the greatest culinary minds in the world, yet this was the most fun I have ever had turning foodies on to food. Gabba Gabba Hey will be a continuation of that night with Danny Meyer. I look forward to you all coming in and having the time of your life with us soon.

Hey Ho, Let's GO!

2010-09-15T13:46:00.009-05:00

After weeks of drunkin' deliberation, and many late night calls to friends and family, I am officially throwing out all of your recommendations and going with my gut on this one. The name of my new restaurant in Chicago is...wait for it...

Gabba Gabba Hey!

Gabba Gabba We Accept You, We Accept You One Of Us!

I don't care, if you don't like it! I don't care, what you say! I Like it and it's here to stay! Seriously, there is a reason to my madness. The name has to be light hearted and fun! The menu will be simple and to-the-point like a Ramone's song. We will be fun Fun FUN all the time! We are joining the small group of restaurants in America that aren't afraid to put out high quality cuisine without the pretense associated with our earlier endeavor! In short, I'm creating a fine dining restaurant for the people. I'm cutting through the Bullshit and getting right down to the heart of what makes a dinning experience memorable; Having Fun!

Anyone who has ever worked for Danny Meyer knows how important it is to create a comfortable experience with orchestrated orders of service. Customer comfort is the universal law of the service industry. I am hear to tell you, you don't have to have a white table cloth to perfect this. So with that said, if you are a service professional who has mastered this art, want to make a ton of money and love garage rock, please reach out to us.

Gabba Gabba Hey isn't for everyone...but I am damn sure there are enough of you out there in this great city who appreciate having fun, great service, and mind blowing food good enough for my elite chef friends.

Note: Gabba Gabba Hey will unofficially offer touring band members visiting the city, free dinner! (The booze you have to pay for.) The key word there is touring! You have to have a gig in town that week to qualify. Cutting a record with Steve Albini for 2 months will not get you a free dinner every night, Frank! So what about local bands gigging you ask? That is entirely up to my discretion if I like your band and you are willing to let me sit in with you.

There is more! Restaurant industry people get a 10% discount on food anytime you visit! Chefs, if you bring your crew in for shift drinks, we'll hook you up...'nuff said.

Pinhead Lyrics

Turn Up The Noise!

2010-09-11T20:12:00.010-05:00

As we get closer to signing the lease, I am on task to not only think of a catchy name that encompasses the vibe of my new restaurant but the overwhelming project of designing the inaugural menu. I have decided not to pull out my old hits like Quail Egg Ravioli, Rum Duck, Risotto cigars and the ever popular Sushi Pizza. They just don't fit into what I am trying to do here. I'm thinking more along the lines of braised short ribs with the most perfect pomme puree ever, sous vide poussin, oak planked pork ribs and olive oil poached cod with shrimp pudding. It has to be easy to pick up and, like a Ramones song, only have three chords. The flavors can not be a stretch of the patrons imagination, rather a fulfillment of that we already know is wonderful. The emphasis is not so much on building juxtaposing flavors but getting what few elements we have on the plate absolutely perfect. There can be no margin for error. Like playing live in a band, if one instrument is out of tune or time, the song sucks! So that begs the question, what is perfect? I have worked for some of the best cooks in the world and have been fortunate enough to have cooks work for me who worked with even better cooks. So Daniel Boulud's pomme puree technique and Alain Ducasse's beef daube will be referenced in an effort to present culinary mastery. Great ideas come from experimentation, but when a guy like Eric Ripert shows you how to cook a piece of salmon, God has spoken. I will resist using my tweezers to garnish the plate with micro greens and keep my squeeze bottles to a bare minimum. Expect a few balls-on-spoon-pulls and some zen-like-brush-strokes but that is as soigne as we are going to get with our second hand plates. I will post the menu after testing is complete. In the mean time, send me memories of eating perfection. It might trigger an idea or two.

Top 10 List of Names You Submitted

2010-08-20T14:51:00.009-05:00

I only have like, 150 followers and 600 something Facebook Friends which is small compared to the likes of the Foss'inator or Curtis Duffy. But enough to get some great ideas! So as you all know I asked for help picking a name for my new restaurant venture in Logan Square Chicago a few days back. It was kind of a lark but I'll be dipped in shit if i didn't get over 100 entrees. The winner of this contest is gratefully awarded a $100 gift certificate and the street cred' of having named the future, best restaurant of Chicago. I have assembled a panel of judges to help distill the list to 10 names but I will leave the final choice up to you.

Here we have the top 10 names:

1. High Fidelity
2. Cravings
3. Set List
4. Yeah Yeah Yeah!
5. Rock Steady
6. Forti-Fi
7. Stoked
8. Monkey Farm
9. Bacon
10. Misfits
11. T.C.B. (Taking Care of Business)

Humorous honorable mentions go to:

1. Lit
2. Wood
3. Uplifting Gormandizers
4. Biscuits and Beer
5. Bite Me
6. Gonzo
7. The Rock
8. The Tolandhaus Bakery & Saloon
9. The J Spot
10 Kief & Kin

Vote NOW via comments, Twitter or Facebook.

The final tally will be made on Monday, August 23rd (My Birthday). We reserve the right to, regardless of the votes, call it whatever the hell we want. My lawyer told me to say this.

GOOD LUCK!

Toland Wants to Cook for Cooks

2010-08-20T14:28:00.003-05:00

The NBC Chicago's Feast Blog just ran a story about my new restaurant in Logan Square. I have tweet'ed and Facebook'ed it so I might as well archive it here. READ

What Do the Obamas Like to Eat?

2010-08-19T13:29:00.006-05:00

I get asked this all the time. And I never have the same answer twice. I guess because He likes everything! When I was partners with Sam Kass at Inevitable Table back in 2008 we stayed pretty busy keeping the future First Family fed. They were not picky eaters but the girls liked what they liked. Smoked Gouda mac and cheese, homemade fruit leather, and veggie soups were always a hit. Barack liked nuts and dried fruit so we always stocked the kitchen with mason jars of freshly roasted cashews, almonds and pecans. We kept it light and simple most of the time and always had the fridge stocked with fresh squeezed juices, ice tea and sustainable proteins that they could throw on the grill. Truth be told, both Michelle and Barack are good cooks themselves so giving direction was easy. To answer this reader's question, they craved grilled fish with fresh salads most of the time. I am very proud to have been present when the movement started and will continue to work hard as we all work towards a more sustainable and healthy America.

I need a Name?

2010-08-17T18:01:00.004-05:00

Today I put an offer in on a restaurant in Logan Square. I will provide details as they deal gets firmed up. In the meantime, I need a name that conjures up the feeling of "comfy, affordable, Rockin' and tasty." Submit your ideas and If I use your name, you WIN a $100 gift certificate! The concept is simple; An ever changing seasonal menu of local, simple and clever dishes that appeal to "industry" folks without the pretense and self importance often associated with forward thinking American restaurants. In short, I want to cook for cooks.

Porcini and Duck Egg

2010-08-13T19:47:00.002-05:00

Boletus Edulis! Now stick your lower jaw out and lock your lips and say it. You sound pretty smart don't you? Phillip and I are guilty of making impulse buys when we have a friendly salesperson on the phone. In this case, Jacob from Mikuni Wild Harvest sweet talked these beauties from British Columbia into our Kitchen. With all the other crazy quan we had here this week, I kind of over looked these on my shelf until tonight. George From Swan Creek brought me some duck eggs yesterday so I threw a few hard boiled ones into brine. They really could use one more day but we are slow and its only a photo. So I'm thinking about Vancouver now, Cathedral Pine Forest and rocky coast lines with Eagles souring high above downtown. It's a great city and Canada's biggest Food Town! I had some pine extract and fresh young rosemary so I worked up a sheet pan of evergreen custard and set it with extra virgin pine nut oil. The jus is a roasted chicken stock reduced with the porcini trimmings. I still have a few pounds of scapes left so I worked up a sauce with xanthuum gum. Garnished with blanched scape flowers. Visit us at Lockwood Restaurant!

Random Food Porn

2010-07-29T10:53:00.006-05:00

I've been caring these low res pics around on my Blackberry for a few weeks now. In the interest of full disclosure I will share with you now a few dishes that I created at Lockwood for some off premise chef driven events. We have an Illinois sweet corn soup with Black pepper foam and butter pebbles, Tuna 3 ways, Alaskan Salmon wrapped in Tunisian bric paper and Seafood bolognese with Laughing Bird Shrimp and Italian heirloom beans,

Best Cheap Eats in Chicago

2010-07-04T17:12:00.007-05:00

I get asked this a lot. "Where do you go out to eat?" I do eat out a lot for a guy who has everything you could ever want to eat at his disposal. I am a single guy so dates are an important part of my social life. But to tell you the truth I don't frequent my equally expensive colleagues shops as I prefer the lesser expensive ethnic flavors not easily reproduced in my own kitchens. The criteria for making this list is the restaurant has to use freshy fresh ingredients and be head and shoulders above the typical in regards to value, creativity and flavors. Here is a short list of the best of ethnic foods in Chicago that I highly encourage you to all try and comment on your experience.

Mexican: El Concordia
All my Hispanic cooks love this place so I checked it out. Unbelievable good, fresh and authentic. This is the real deal for Spanglish cheap eats.
Tex Mex: Big Star!
Paul Kahan's tacoria that is as hip and fun as it is tasty and inexpensive. $5 bowl of guacamole that rocks! $5 mescal Margarettas that raises the bar no one else could touch. Cool rock-a-billy spinning on a record player and of course Paul Kahan (Blackbird, Evec, Publican) inspired dishes. NOTE: I have not been to Rick Baylesses new tacoria XOCO but i hear it is amazing and priced well. Alas, every time I spin by it, there is a line around the block. Hommie don't do lines.

Chinese: Friendship Restaurant!
Their slogan is 180 degrees from ordinary Chinese. Eating here inspired this blog post. It is fantastic! I will never order or go out to anywhere else in this city. Fresh, creative, generous portions that amaze me with every bite. It rivals my experiences in San Francisco and way better then anything in China Town Chicago.

Sushi: Maku Sushi
Maku Chen, brother of master sushi chef Kee Chen is, in his own right, a true artist. His approach to Japanese cuisine is simple, source the best ingredients and stick to tradition. The end result is perfect.

Korean BBQ: San Soo Gab San
It's smokey and the wait staff are linguistically challenged, but the amount of food you get is ridiculous! I am a little burned out on it but I urge you to try it if you are adventuresome.

Argentinian: Tango Sur
BYOB and huge platers of perfectly cooked meat! It's romantic and lively but the salads suck and the olive oil they give you for the bread is blended vegetable oil. Other then that, great cheap eats. Order the Pickled Tongue and the Parda du (for 2). It's everything you need. Skip dessert and walk next door to Dairy Queen.

Asian Sensation: Belly Shack
I've been waiting for a place like this my whole life. I'm just pissed I didn't open it myself. It's nuts! Bill Kim is a genius. Just go...trust me!

Merquez Sausage

2010-07-02T17:08:00.005-05:00

The Lamb Tagine dish is almost complete with the addition of a homemade Merquez sausage. The recipe comes from Brian Polcyn's book, Charcuterie however I didn't think it had enough spice to it so I bumped it up with linen smoked Spanish paprika and added pequino peppers to the mix. Stuffed in natural lamb casings, these little guys are de-lish'. Visit us at Lockwood Restaurant!

Lamb Tagine

2010-06-27T13:50:00.026-05:00

Every culture has a at least one traditional culinary masterpiece with as many versions and recipes as there are grandmothers. Spain, the paella. India, curry. Hungary, goulash. Italy, Fish Soup, Brooklyn, I-talian gravy and in North Africa, the tagine. Named for the uniquly designed clay pot that it is cooked in, Tagines are complex stews usually involving lamb, chicken or goat; aromatic vegetables and a vague combination of spices simply know as Ras el Ahnout. Translation, "top of the spices." Like Indian curry blends, every region and family has their own proprietary recipe for Ras el Ahnout. It most certainly always involves ginger, turmeric, peppercorns, salt, cinnamon, cumin and saffron. However, it can also contain cardamom, nutmeg, mace, paprika, clove, and sesame seeds. On the Spanish Island of Mallorca, where I was born and lived off and on my whole life, we use it all and throw in lots of fresh wild herbs just to prove the point. only a few hours off the coast of North Africa, Mallorca has the dubious distinction of being conquered and occupied by every world power since the dawn of time. Because of this rich heritage, many traditions influence the language, cuisine and attitudes of the Mallorcans. This would also account for the fact that it is, bar none, the home of the most attractive men and woman in-the-world! Ooh la la! I digress.

I love building flavors. By adding layers and layers of complimentary ingredients such as spices, you essentially are creating new flavor profiles. I don't know if there are unique North African method and techniques so I am going to use what I know about Indian Curries and French commonsense cooking to create this dish. When making a curry, every cook starts with a pureed mix of ginger, garlic and onions that is cooked down to a caramelized oily paste, called Masala. To this we add the dried spices and fresh coriander etc. I am going to do essentially the same thing with garlic, ginger, fennel and shallots. I am also going to add fresh parsley and tomato paste.

Terra Spice! 'nough said. In a spice grinder I mixed termeric, nutmeg, mace, black pepper corns, cinnamon, cumin seed, paprika, cardamom, saffron and clove using common sense I have as far as proportions. This is then added to the "Masala" and allowed to bloom. This Ras el Ahnout is the flavor base for the dish so it has to be perfect. I adjust it a few times to get the aroma I remember from my Dad's kitchen in Mallorca.

Lamb Shoulder will give you the best end product. After browning the lamb, I reduce red wine and veal stock flavored with the spice paste, cover the lamb and add a generous amount of golden raisins and a few dates. Cover it with paper and into the oven at 180F for a whole day. Now if I had a Tagine, it would go in there but since my restaurant is in the second largest hotel in Chicago, I need big roasting pans for the amount I am making.

Part 2 of 3

A few weeks ago I attended Graham Elliot's 2nd anniversary dinner and met Chef Merlin Verrier. He was very gracious, cool and humble in accepting my praises. One of his dishes had fennel pebbles on it and they blew my little pea mind. I asked him about them and he emailed me the recipe a few days later. (That's how cool he is!) Made with Tapioca Maltodextrin these little nuggs are a great flavor surprises on any dish. I am going to add them to the tagine but mine are Ras el hanout flavored. I gotta tell you, they are so yummy!

Tomorrow I will post the final picture of the dish once the camera gets back in the Lockwood Restaurant Kitchen.

Alaskan Halibut with English Peas

2010-06-16T22:47:00.004-05:00

I'm heading to a 2 day weekend so I'll make this short and savory. Mikuni Wild Harvest shipped us some amazing halibut still in rigor and the Nichols Farm hooked me up with some sexy English Peas from stem to stern so i worked up a simple dish adding some Spanish golden chanterelles. I am a big fan of warm vinaigrettes. Grab some extra virgin nut oils, delicate Austrian ice wine vinegar and some organic tamari and you are in business. Saute your aromatics, in this case shallots and chanterelles, add roasted chicken jus and finish with the vinaigrette. its a complex flavor profile that goes great with fish.

So we fork smashed russian fingerling and finished with lemon misto oil. we also forked smashed some english peas, laid down a nest of pea shoots, slow roasted some halibut and garnished with peas tendrils dressed in citron vinaigrette. I'll just let the picture do the talkin'!

See you all back at Lockwood Restaurant on Saturday.

You Know You Are a Hack When...

2010-06-01T11:49:00.002-05:00

We have all been there at one point in our career. Maybe you were a cook at a country club or tossing noodles in a Greek owned Italian restaurant when you were 19. We committed culinary atrocities while in indentured servitude. We were forced to comply with the systems that were in place and created by a chef who thinks floppy chef's hats is a good look. We all have come a long way since those dark days and yet, the majority of restaurants in this country still have hacks who on their best day, are preparing meals for you that aren't worth eating and honestly are just plane dangerous.

Borrowing from The Late Show's format of top 10 list, You know you are a Hack in the kitchen if:

10. You think your back pocket is for holding your filthy tongs.

9. If a local farmer brings you the most beautiful tomatoes you have ever seen and you ask how much they are before considering buying them.

8. You wear chef's pants with chili peppers, fish or mushrooms all over them.

7. Talapia is a special?

6. You think curly parsley is a pretty garnish.

5. You wipe the plates with a kitchen towel that has been on your cutting board all night.

4. You have a 5 second rule.

3. You sauce plates with a squeeze bottle in huge zig zags.

2. You have mixed the salt with ground pepper on your station.

1. Someone told you it was a good idea to rinse stinky fish under cold water to remove the smell, and you believed them.

Porcini and Duck Egg

2010-05-31T18:07:00.009-05:00

Black Cow and Onion Rings

2010-05-29T18:03:00.012-05:00

"Mom, can I have $2 so I can ride my bike to A&W and get some Ice Cream?" It was always the same, A root beer float and a side of onion rings. If morels and asparagus are the flavors of Spring, this childhood treat is summer. So how do you take this flavor profile and make a savory dish? The Apprentice of Quan, David Odd, brought us some sarsaparilla root and fresh wintergreen leaves so I have the essential flavors of root beer. Add some vanilla and we are in business. I didn't want to go Gale Gand on this one, so I started with the Name, Black Cow. I need beef or in this case veal sweetbreads. I pouched them in a court bouillon infused with bourbon vanilla beans. Once they were medium rare, I chilled them down and added it back to the cooking broth and let them sit over night assuring they would absorb all of the vanilla flavor. Then I made a syrup from the sarsaparilla root and wintergreen and mounted it into a veal reduction. top with some vanilla bubbles and holy crap! A savory root beer float. It needed some thing tangy so I added a micro thin layer of pineapple and a local wild pineapple weed flower for some color. Shallot rings dredged in beer batter and Three Sisters Farm white corn meal and the dish was ready. Strangely enough the first patron to try it was a member of the Philadelphia Flyers who told me later he too grew up loving this summer treat in Canada. I didn't think they had summer up there. Have you been to Lockwood Restaurant lately?

A New Master of Quan?

2010-05-19T20:40:00.026-05:00

>I don't throw titles around too often unless of course I'm drinking with the crew and your hair looks stupid. So this crazy wild eyed looking dude, bum rushes our kitchen this week with a frog on his head and a trail of Kankakee mud with like 6 bags of some crazy quan he forged right in Chicago's back yard and sometimes alleys. We got some Cat Tails (I've used these in the past); Sweet Cicely Root and flower that taste like the best absinthe you have ever fallen drunk into the Seine on; Nettles (inexpensive for once and this plant that relieves the sting should you get careless); Sassafras Root; Fresh Juniper Berries; wild scapes; This bush called Japanese Knot Weed that taste like Rhubarb/Lemon sorbet and a host of wild herbs and shrooms.

Like so often, inspiration comes in fits and spasms. I had worked up a cold app with my team but after testing and having a walk around the block over it, we decided Cat Tail and Wild Cicely Salad with pickled Scape and flaming sugar cube just wouldn't sell. So we decided to slap some protein on the plate and call it Sally.

I present to you Copper River Salmon with wild Scape broth, stinging nettles and Cat Tail, Sweet Cicely Salad.

Thank you Master of Quan in Waiting, David Odd. (yes that is his real name and ya he kind'a is.)

2010-05-17T10:37:00.002-05:00

FOODIE TAKES COOKING CLASS AND VOWS END OF POPULAR BLOG

By James Toland - PDR

May 16, 2010

CHICAGO – Frank Pastore, long time food blogger and PBS host of Eatin’ Around Chicago has recently returned from a culinary crash course at the luxury resort, the Grand Rapids Biltmore and comments “My life has changed forever.” This 3 day intensive is designed to give food lovers the basic cooking skills needed to perform some of the same task professional chefs use to create 4 STAR cuisine. “I was excited to get in the kitchen and learn the secrets” explains Pastore. “I have lived and loved food all my life, I figured it was time I learned how to make it.” Executive Chef Wily Crains, long time chef of the 3 diamond property and culinary professor at Grand Rapids Community College, built this program around the time tested method and techniques used by Escoffier, Paul Bocuse, Ferran Adria and Grant Achatz. “By fusing classic methodology with some modern new twist on creativity, the student hones their skills and emerges confident they could jump on a station in any top restaurant.” Beams Chef Crains.

But after just 24 hours in this culinary cram session, Frank Pastore had a revelation that would change his life and certainly career goals forever. “This is hard work” gasps Pastore “I had no idea how many steps were involved in creating these simple dishes…I am truly blown away by the process.”

Frank has vowed to post his last blog upon returning to Chicago stating in essence he no longer feels compelled to critique or comment on food and it’s often flamboyant creators now that he considers himself a peer. “If I knew how difficult it was to say make a butter sauce or crystallize eucalyptuses juice I would never have written so judgmentally about some of the restaurants I have visited. This has really been an eye opening experience,” an emotional Pastore confesses.

The last post on the popular food blog ‘Pallet Patrol’ will go up next Wednesday and promises to be a heart felt and bittersweet farewell to what some food bloggers consider the original word on all things cooking in America.

“I just hope all those Chefs I wasn’t so complementary about forgive me. It would be nice if we could do events together now that I am a professionally trained chef. I look forward to taking food to the next level…maybe even as far as that show, Top Chef.”