Friday, July 13, 2012

Hello From Chicago!

From left to right: Nick, Steph, Tony and Nora
Michele and I attended Nora and Tony’s rehearsal dinner last night, hosted by my cousin, and some say look-a-like, Nick Quartaro and his lovely wife Stephanie. 

We had a great time catching up with family we hadn’t seen in years, and as if that weren’t enough, we also got to enjoy a fantastic dinner at The Bristol, where Tony is Chef de Cuisine.

I’ve often bragged about Tony’s prowess in the kitchen, so I thought I’d give you a look at the menu. I hope this shows why we’re all so proud of Tony. Please keep in mind that I was shooting without a flash, so you'll have to take my word that the food was even more gorgeous than it looks here. Today’s the wedding, and if that’s even half as fun as the rehearsal dinner, we are in for a fantastic time. Enjoy!

Monkey Bread with Dill Butter

Carrot salad, mizuna, spiced hazelnuts, yogurt vinaigrette

Gnocchi, zucchini, beurre-fondue, mint

Roast chicken, dill spaetzle, crunchy vegetable salad

Green beans, almond butter, kumquats, crispy shallots

Beef brisket, summer squash, salsa verde

Corn panna cotta, blueberries, chocolate-dipped orange shortbread

12 comments:

Eleftheria Lampropoulou said...

Nice pics. I always take photos of the food when i travel abroad, they are part of the trip's memories. These all look delicious! I'd love to try his deices but i'm a million miles away from this restaurant! Thank you for your wonderful posts!

Anonymous said...

Looks amazing.
Maybe you can show us how to do spaetzle one time. Would love to see that.

Dean said...

Looks like he knows his way around the kitchen. Good times had by all, I trust.

Anonymous said...

We're going to the Chicago area for a pyro festival next month. We may have to find time for this place. Any other recommendations? We've never been to Chicago. We plan a few day trips and possibly one evening trip.

-Pyrofish

Chris K. said...

Salsa verde with brisket? No.

But nice wedding spread. We'd better get a video of Chef John doing the macarena, or at least the Alligator Stomp.

Festizzeo said...

Too many goddamned vegetables. Bet the Monkey bread was nice though.

Chef John said...

No salsa verde with brisket? What? A terrific combo (and one I've done before myself). That sauce is a natural with any beef IMO. Did you have a bad childhood experience with SV and B? ;)

Anonymous said...

Chef John :
I've been trying to look at the ingredients for your dark chocolate macaron recipe,but when I search it only the picture pops out. Can you perhaps Rewrite the ingredients for me in your reply? Thx.
Pls reply
Grace

Chef John said...

That may be your browser. Here you go, but try again and let me know if you can see.

100 gram powdered sugar

50 grams almond meal aka almond flour (the finer the better)

25 grams unsweetened cocoa powder

2 large room temperature egg whites

65 grams granulated sugar

For chocolate ganache:

1/3 cup hot heavy cream

4 ounces dark chocolate, chopped

pinch of salt

Vinny from NH said...

Chef John most certainly has a doppelganger. Also, MONKEY BREAD! Back in March of 2011 you said on your return from your Kingsford University trip: "Sooner rather than later there will be a monkey bread video posted on this blog." I wait with bated breath a Monkey Bread recipe and every freakishly small wooden spoon appearance. EGADS!

Anonymous said...

Chef John:
Yes,my browser is fine now. I can see the recipe clearly. Thanks!
Grace

Anonymous said...

John you soooo need to show us how to do those green beans!