WBEZ | City Provisions http://www.wbez.org/tags/city-provisions Latest from WBEZ Chicago Public Radio en Local, sustainable, hardcore deli: City Provisions http://www.wbez.org/blogs/louisa-chu/2012-10/local-sustainable-hardcore-deli-city-provisions-103062 <p><p style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/8076656422/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/cityprovisionsmelt.jpg" style="height: 411px; width: 620px; " title="Brunch patty melt special at City Provisions (WBEZ/Louisa Chu)" /></a></p><p>The chef behind this mesmerizing egg-topped patty melt is Cleetus Friedman of <a href="http://www.cityprovisions.com/">City Provisions</a>&nbsp;and he&#39;s&nbsp;hosting <a href="http://www.cookingupacurechicago.com/index.html">Cooking Up a Cure</a> this coming Monday, October 15, at <a href="http://salvageone.com/home.php">Salvage One</a>, benefitting the&nbsp;<a href="http://www.scleroderma.org/site/PageServer?pagename=gc_home#.UHbSavk4XkB">Scleroderma Foundation Greater Chicago Chapter</a>. Friedman lost his father to the disease in 1991. You may remember Friedman created the chocolate&nbsp;charity truffle of the month at <a href="http://www.wbez.org/blogs/louisa-chu/2012-09/hot-chocolatier-katherine-anne-confections-102599">Katherine Anne Confections</a>. His&nbsp;<a href="http://instagram.com/p/P2U5HrxRk4/">Bad Ass Bourbon Bacon</a> truffle is available until the end of October, with a portion of the proceeds also going to the&nbsp;Scleroderma Foundation.</p><p>Friedman is now best known as a local, sustainable chef, whose mission is to connect our community with food. With his widespread charitable work, you could rightfully expect a crunchy granola guy. But the once self-described &quot;<a href="http://www.cleetusfriedman.com/">writer, performer, Jew</a>&quot; is more hardcore than hippie, or God forbid, hipster. Instead of <a href="http://www.bluehillfarm.com/food/overview/team/dan-barber">Dan Barber</a> or <a href="http://michaelpollan.com/">Michael Pollan</a>, think <a href="http://www.wtfu2012.com/censored.php">Samuel L. Jackson</a>.</p><p>Friedman does however make a ridiculously rich honey granola, too, with honey he harvests himself from hives at <a href="http://www.heritageprairiefarm.com/">Heritage Prairie Farm</a>.</p><div class="image-insert-image " style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/8076656144/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/cityprovisionspate.jpg" style="height: 411px; width: 620px; " title="Chicken liver grand-mère pâté at City Provisions (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image ">Before he opened his Ravenswood deli in 2010, while still working on stage, Friedman pioneered the local brewery and farm dinner movement around Chicago. He now expresses his multi-disciplinary talents through the deli &mdash; featuring his many collaborations with artisan food-makers &mdash; as well as catering, off-site supper clubs, and a continuation of the farm&nbsp;dinners.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/8076656616/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/cityprovisionslatke.jpg" style="height: 411px; width: 620px; " title="Two-potato latkes with adobo sour cream at City Provisions (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image ">While the deli is hardcore local, sustainable, and artisanal &mdash; with their own in-house butcher/sausage-/charcuterie-maker, <a href="https://twitter.com/AndreaDeibler">Andrea Deibler</a>&nbsp;&mdash; Friedman understands the impossibility of eating this way all the time. As <a href="http://www.wbez.org/blog/mark-bazer/2011-08-24/city-provisions-cleetus-friedman-talks-running-small-business-and-why-his">he told Mark Bazer on <em>The Interview Show</em></a>, he&#39;s the father of twins, whose wife works too, and it&#39;s not feasible for them to eat only locally and sustainably at home. But his goal was to&nbsp;create a place where everything was locally sourced. He also tells Bazer the importance of a well-educated staff, like at <a href="http://www.abt.com/">Abt</a>, where he loves to look around, and eat a cookie.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">I like those little warm, gooey, chocolate chip cookies, fresh out of the showroom ovens too, if I&#39;m there. But I&#39;ll go out of my way for Friedman&#39;s Sunday-only cinnamon sugar old fashioned cake doughnuts. That&#39;s substance, in more ways than one.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/8076655888/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/cityprovisionsdonut.jpg" style="height: 411px; width: 620px; " title="Old fashioned cinnamon sugar cake doughnut at City Provisions (WBEZ/Louisa Chu)" /></a></div></div></div><p>&nbsp;</p></p> Thu, 11 Oct 2012 11:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-10/local-sustainable-hardcore-deli-city-provisions-103062 Friday Foodie Forecast: Pastry camp, a farm dinner and wine pairings http://www.wbez.org/blog/steve-dolinsky/2011-06-17/friday-foodie-forecast-pastry-camp-farm-dinner-and-wine-pairings-8797 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-June/2011-06-17/Dolinsky_Pastry Camp.jpg" alt="" /><p><p>&nbsp;</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-June/2011-06-16/Pastry Camp.jpg" title="Pastry Camp at The French Pastry School" width="400" height="300"></p><p>&nbsp;</p><p>The official start of summer is right around the corner, and while the kids may be away at camp, you can get away too - foodie style. &nbsp;</p><p><strong>Camp Chocolate at the French Pastry School</strong></p><p>What could be better than pastry camp? How about an all chocolate pastry camp? From June 20 -24 (8 a.m. – 1 p.m.), head to the <a href="http://www.frenchpastryschool.com">French Pastry School </a>and learn from World Pastry Champion Chef <a href="http://forums.worldpastryforum.com/xn/detail/2098286:Comment5420">Dimitri Fayard</a> how to make a variety of cakes, breads, tarts, plated desserts, ice creams, candies and more all using chocolate.</p><p>During these hands-on sessions, Chef Fayard will teach you to make the dark chocolate <em>gâteau dev voyage</em> (a chocolate pound cake) and your own homemade “nutella,” as well as some amazing confections like raspberry lollipops, white chocolate and coffee covered pecans, and dark chocolate marshmallows. You will taste and discuss the product made as you go, so be prepared to eat, and still have plenty of goodies to take home to enjoy with your friends and family.</p><p>All tools, equipment and ingredients will be provided for each student. Everyone will receive an apron and a hat to keep. Cost of the five-day camp is $975 (must be 15yrs + to attend).&nbsp; See <a href="http://www.frenchpastryschool.com/faq/index.html#stay">this link</a>&nbsp;for FAQs. The French Pastry School is located at 226 W. Jackson Blvd. For more&nbsp;information, visit <a href="http://www.thefrenchpastryschool.com">www.thefrenchpastryschool.com</a>.</p><p><strong>Farm Dinner with City Provisions</strong></p><p>Join <a href="http://supperclub@cityprovisions.com">City Provisions</a> and transcend the typical food experience as you board a biodiesel bus from their delicatessen on the way to a farm dinner at <a href="http://www.dietzlerbeef.com">Dietzler Farms</a> next Saturday, June 25, at 1:00 p.m.</p><p>On the way to the Elkhorn, Wisconsin farm, beers by the <a href="http://www.halfacrebeer.com">Half Acre Beer Company</a> will be served alongside one bites for nosh, while Gabriel Magliaro will discuss the history of their brewery and practices, and owner Cleetus Friedman chats about his mission to connect the community with food at City Provisions.</p><p>At the farm, you will be given a full tour by Farmer Michelle Dietzler, then sit down to a multi-course dinner paired with the brewery's beers.&nbsp; Dinner will be folllwed by a bonfire, before boarding the bus back home.</p><p>Tickets are $225.00 per person all-inclusive. Call 773.293.2489 or email <a href="mailto:supperclub@cityprovisions.com">supperclub@cityprovisions.com</a>&nbsp;today to make your reservation. City Provisions is located at 1820 W. Wilson Ave. For more information, visit <a href="http://www.cityprovisions.com/">City Provisions</a>.</p><p><strong>Perfect Pairs at Cibo Matto</strong></p><p>Enjoy <em><a href="http://www.eatcibomatto.com">Perfect Pairs </a>, </em>a bimonthly wine-centric series taking placeat <a href="http://www.eatcibomatto.com">Cibo Matto</a> located inside <a href="http://wwwthewithotel.com/">theWit Hotel</a>, this Wednesday, June 22 from 6 – 7 p.m. Every other Wednesday in the coming months, Executive Chef Evan Percoco&nbsp; pairs four small courses of clean, seasonal, ingredient-driven dishes with hand selected wines for a perfect compliment to each plate of this modern Italian spot. Featured wines have included those of Marchesi de Frescobaldi and Titus Vineyards from Napa Valley. Tickets to the event are $20, and space is limited. To make reservations, call 312-239-9503. Cibo Matto is located at 201 N. State St. For more information, visit <a href="http://www.eatcibomatto.com">www.eatcibomatto.com</a>.</p><p><em>-Dimitra Apostolopoulos</em></p><p>&nbsp;</p><p>&nbsp;</p><p>&nbsp;</p></p> Fri, 17 Jun 2011 17:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-06-17/friday-foodie-forecast-pastry-camp-farm-dinner-and-wine-pairings-8797 Friday Foodie Forecast: Earth Day and chef collaborations http://www.wbez.org/blog/steve-dolinsky/2011-04-22/friday-foodie-forecast-earth-day-and-chef-collaborations-85505 <p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-April/2011-04-21/cartoon chefs.jpg" style="width: 364px; height: 199px;" title=""></p><p>While Easter brunches and Passover Seder dinners have all but taken over food talk this week, the coming days also feature some noteworthy chef-driven collaborations. <a href="http://deathsdoorspirits.com/">Death’s Door Spirits </a>will be serving up specialty cocktails at <a href="http://chicago.provincerestaurant.com">Province</a> where Chef Randy Zweiban joins forces with <a href="http://www.cityprovisions.com/delicatessen.htm">City Provisions</a> Chef Cleetus Friedman, creating a multi-course, seasonal, sustainable dinner in honor of Earth Day. Chicago’s <a href="http://blackbirdrestaurant.com">Blackbird</a> will be teaming up with Napa’s <a href="http://www.blackbirdvineyards.com/">Blackbird</a> –<em>Vineyards </em>that is – for a customized dinner and wine pairing, while <a href="http://www.quartino.com/">Quartino</a>&nbsp;is&nbsp;throwing a bash showcasing Chef John Coletta’s fare and Italy’s fine <a href="http://www.quartino.com/">wines</a> as well.&nbsp;Here’s to classic couplings and the spirit of teamwork – cheers!</p><p><strong>Province Celebrates Earth Day</strong></p><p>In honor of Earth Day, Chef Randy Zweiban of <a href="http://chicago.provincerestaurant.com/">Province</a> invites Chef Cleetus Friedman of <a href="http://www.cityprovisions.com/delicatessen.htm">City Provisions </a>over to his West Loop kitchen for a one-of-a kind collaboration Friday, April 22, from 5:30 – 7:30 p.m. Guests will be treated to multi-course, sustainable finger foods sourced from three local farms – including skirt steak taquitos with ancho-chipotle aioli and Cuban pork sandwiches with pickles and mustard salsa – paired with cocktail creations from <a href="http://deathsdoorspirits.com/">Death’s Door Spirits</a>. Tickets are $55 per person and include food and drink (as well as tax and gratuity). A portion of the proceeds will benefit <a href="http://chefscollaborative.org/">Chefs Collaborative</a> – a nonprofit network of chefs promoting sustainable cuisine by teaching children, supporting local farmers, educating one another and inspiring the public to choose good, clean food – <a href="http://www.organicvalley.coop/">Organic Valley</a> will also match all donations. Reservations are required and can be made by calling Province at 312-669-9900. Province is located at 161 N. Jefferson St. For more information, visit <a href="http://chicago.provincerestaurant.com/">http://chicago.provincerestaurant.com</a>.</p><p><strong>Blackbird Vineyards Dinner</strong></p><p>While the snow gives way to rain and the blackbirds fly back to Chicago as a beacon of spring, <a href="http://blackbirdrestaurant.com/">Blackbird</a>&nbsp;the restaurant meets <a href="http://www.blackbirdvineyards.com/">Blackbird</a> - the Napa-based winery - for a customized dinner of food and wine pairings this Wednesday, April 27 at 7:00 p.m. Held in the restaurant’s private upstairs dining room, chefs David Posey and Paul Kahan join forces with Paul Leary of Napa’s Blackbird Vineyards for a menu including English pea soup with hamachi bacon, eucalyptus, and yogurt; roasted duck breast with pastrami, garbanzo beans, golden raisin custard, and rye; and lamb loin with fried lentils, salsify, smoked olives, and licorice pudding. Reservations are required and can be made by calling 312-715-0708. Tickets are $125 per person (<em>inclusive of tax and gratuity</em>). <em>Note</em>: Blackbird also offers an ongoing, $22 three-course prix fixe lunch menu Mon. thru Fri. Blackbird is located at 619 W. Randolph St. For more information, visit <a href="http://blackbirdrestaurant.com/">http://blackbirdrestaurant.com</a>.</p><p><strong>Quartino Throws a Wine Bash</strong></p><p><a href="http://www.quartinochicago.com/">Quartino</a> invites you to taste the wines of Italy and join in on its <a href="http://www.facebook.com/pages/Quartino/251670422096">April Wine Bash</a> this Wednesday, April 27 from 7:00 – 9:00 p.m. The event – now in its third year held on the last Wednesday of every month - showcases wines from a particular region or style, with Sicilian wines the focus of this evening’s soiree. The tasting will include samples of Caldora Chardonnay; Cusumano Syrah; Nero d’Avola; and merlot. Wines will be paired with festive bites and seasonal specialties by Executive Chef John Coletta including; roasted peppers; beet and walnut salad; assorted Neapolitan pizze; bruschetta; and grilled vegetables. Guests are invited to take home a bottle of the featured wines for $10 per bottle. Tickets are $20 per person and registration begins at 6:30 at the door (<em>reservations are not accepted</em>). Quartino is located at 626 N. State. For more information, call 312-698-5000, or visit <a href="http://www.quartino.com/">www.quartino.com</a>.</p><p>&nbsp;</p></p> Fri, 22 Apr 2011 17:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-04-22/friday-foodie-forecast-earth-day-and-chef-collaborations-85505 Friday Foodie Forecast: Spring spirits, wines and dinners http://www.wbez.org/blog/steve-dolinsky/2011-04-08/friday-foodie-forecast-spring-spirits-wines-and-dinners-84885 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-April/2011-04-07/Vie salad.jpg" alt="" /><p><p style="text-align: center;"><img alt="Spring salad at Vie" src="http://llnw.wbez.org/blog/insert-image/2011-April/2011-04-07/Vie salad.jpg" title="" width="400" height="533"><br> Spring on the plate!</p><p>It’s springtime in Chicago, and amid celebrating the return of baseball and anticipation of Hawks and Bulls post-season play, the season also bestows upon us food and drink only Mother Nature could produce this time of year. Chef Paul Virant features ramps - the early spring onion – in everything from pesto to pastry at a one-night only dinner at <a href="http://www.vierestaurant.com/">Vie</a>. Spring wines and cocktail creations are the perfect companions to the seasonally-inspired menus at <a href="http://macellochicago.com/">Macello’s</a> and <a href="http://www.cityprovisions.com/supper-club-farm-dinners.htm">City Provisions’</a> April Supper Club. &nbsp;So before it gets too hot – or dare I say cold - get out and revel in the fruits of the season.</p><p>&nbsp;</p><p><strong>April Supper Club with City Provisions</strong></p><p>Enjoy a one-of-a-kind cocktail party experience as <a href="http://www.cityprovisions.com/">City Provisions</a> announces their <a href="http://www.cityprovisions.com/supper-club-farm-dinners.htm">April Supper Club</a> with <a href="http://deathsdoorspirits.com/">Death's Door Spirits </a>at the <a href="http://www.naturemuseum.org/index.php?id=37">Notebaert Nature Museum</a> this Monday, April 11 at 6 p.m. With the goal of educating and entertaining guests with the origin of food sources, diners at this month’s event will be treated to multi-course seasonal, sustainable finger foods each paired with cocktail creations from Death's Door Spirits from Washington Island, Wisconsin.&nbsp; Menu details have yet to be announced but are sure to focus on seasonal fare celebrating the fruits of the season. Tickets are $100 per person, $25 of which will benefit The Peggy Notebaert Nature Museum, and includes all food and drink (as well as tax and gratuity). Reservations are required and can be made by calling City Provisions at 773-293-2489, or email <a href="mailto:supperclub@cityprovisions.com">supperclub@cityprovisions.com</a>. The Notebaert Nature Museum is located at 2430 Cannon Drive.</p><p>&nbsp;</p><p><strong>A Ramp-ed Up Dinner at Vie</strong></p><p>Ramps are the first sign of Spring, and Paul Virant celebrates their arrival with a six-course meal featuring the spring onion/wild leek this Wednesday, April 13, at <a href="http://www.vierestaurant.com/">Vie</a>. A 6:30 p.m. reception features ramp <em>gougere</em>, arancini with ramp pesto, and a whitefish escabeche with ramp vinaigrette. The five-course dinner following at 7 p.m. includes; a rabbit paté; ramp picalilly; fried rabbit belly bacon; wild salmon wrapped in prosciutto with braised ramp kraut; pork confit ravioli in ramp broth; and wood-grilled beef served alongside crispy pickled tongue, poached marrow, sautéed ramps and ramp dumplings. Ramps are also highlighted in the dessert, which includes cheese served with ramp marmalade, apricot and almond mincemeat and whole wheat crackers. Reservations can be made by calling 708-246-2083. Dinner is $80 per person, additional $20 for matching wines. For more information, visit <a href="http://www.vierestaurant.com/">www.vierestaurant.com</a>.&nbsp; Vie is located at 4471 Lawn Avenue, Western Springs.</p><p>&nbsp;</p><p><strong>Spring Wine Dinner at Macello’s</strong></p><p>ChicaGourmets! invites you to leave your preconceived notions of Italian cuisine behind and step into the world of Italy at <a href="http://macellochicago.com/">Macello’s</a> <a href="http://chicagourmets.org/CGevents.html">Spring Wine Dinner </a>this Thursday, April 14 at 7 p.m.&nbsp; The Puglia-themed menu by Chef-Owner Giovanni DeNigris encourages foodies to indulge in a wine-paired, five-course meal authentic to the region.&nbsp; The menu features <em>antipasti</em> options of burrata and Barese sausage paired with Leone de Castris Salice Salento; a <em>primi</em> course of cavatelli al forno served with Botromagno Primitivo, Insalata Pugliese (cherry tomatoes, cucumber, red onions, costini, lemon &amp; oil); <em>secondi</em> options of filet, chicken or sea bass paired with Leone de Dastris “Donna Lisa”; and figs panettone accompanied by Botromagno Vino Passito - as well as espresso, cappuccino and amaro del capo - for dessert. Reservations are recommended by April 11 and can be made online along with ticket purchase - $81 for ChicaGourmet members - $91 for non-members – <a href="http://chicagourmets.org/cart.html">http://chicagourmets.org/cart.html</a>. Macello is located at 1235 W. Lake Street.&nbsp;</p><p>&nbsp;</p><p><em>-Dimitra Apostolopoulos</em></p><p>&nbsp;</p></p> Fri, 08 Apr 2011 17:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-04-08/friday-foodie-forecast-spring-spirits-wines-and-dinners-84885 Friday Foodie Forecast: Brunch bottles, DJ dining, and tequila dinner http://www.wbez.org/blog/steve-dolinsky/friday-foodie-forecast-brunch-bottles-dj-dining-and-tequila-dinner <img typeof="foaf:Image" src="http://llnw.wbez.org/Bloody Mary Brunch.jpg" alt="" /><p><p style="text-align: center;"><img height="267" width="400" alt="" title="" src="http://llnw.wbez.org/blog/insert-image/2011-January/2011-01-06/Bloody Mary Brunch.jpg" /></p><p>The holiday season may be over, but the celebration continues for foodies in this week's forecast. Whether you enjoy making your own mimosa at brunch while percussionists provide background music, feasting on fresh seafood as DJ s spin music, or dining on a tequila-inspired dinner, there is something on the menu for everyone not yet finished ringing in the new year.<br />&nbsp;</p><p><strong>Brunch Bottles at Mercadito<br /></strong><a href="http://www.mercaditorestaurants.com/chicago/index.php">Mercadito</a> is amping up the typical weekend brunch experience by introducing Brunch Bottles every Saturday from 11:30 a.m. to 3 p.m. Diners may now not only enjoy Chef Sandoval's brunch menu with dishes like huevos ahogados with poached eggs, crispy corn bread and chipotle-hollandaise sauce ($12), but they can also put their own spin on table-side, handcrafted Bloody Marys (El Bloody) starting at $55, and Mas Mimosas, starting at $45. All the while, guests can groove to live percussionists and DJ performances. Mercadito is located at 108 W. Kinzie St. Reservations are recommended and may be made by calling 312-329-9555.</p><p><strong><br />DJ and Dinner at Wave<br /></strong>The party continues with DJs and dinner this Friday and Saturday at <a href="http://www.waverestaurant.com/">Wave</a> in the W Hotel at Lake Shore Drive. Although dinner service begins at 5 p.m., DJs will spin music from 9:30 p.m. to close while guests can enjoy seasonal and locally sourced offerings by Executive Chef Kristine Subido. A highlight on the menu this weekend will be the fish special served with a coconut sauce, blistered tomatoes and mushrooms. But you have to show up to find out what kind of fish it will be since it is chosen fresh daily. <em>FYI: any diners who mention this blog post this weekend at Wave will receive a 10 percent discount on the entire check</em>. Wave is located at 644 North Lake Shore Drive.</p><p><strong><br />City Provisions Serves Tequila<br /></strong><a href="http://www.cityprovisions.com/">City Provisions</a> launches the January <a href="http://www.cityprovisions.com/supper-club-farm-dinners.htm">Supper Club</a> this Monday at 6 p.m. Chef Cleetus Friedman hasn't divulged any specific menu information, but he does plan to pair all dishes in the night's five-course meal with cocktails made from <a href="http://www.casanoble.com">Casa Noble Tequila</a>. The all-inclusive dinner is $75 per person, and reservations are required. City Provisions is located at 1818 West Wilson. For more information call 773-293-2489, or visit <a href="http://www.cityprovisions.com">cityprovisions.com</a>.</p><p><em>- Dimitra Apostolopoulos</em></p></p> Fri, 07 Jan 2011 19:30:00 -0600 http://www.wbez.org/blog/steve-dolinsky/friday-foodie-forecast-brunch-bottles-dj-dining-and-tequila-dinner