WBEZ | vie http://www.wbez.org/tags/vie Latest from WBEZ Chicago Public Radio en Hunt, gather, eat, drink: A Hank Shaw dinner at Vie http://www.wbez.org/blog/louisa-chu/2011-10-28/hunt-gather-eat-drink-hank-shaw-dinner-vie-93544 <img typeof="foaf:Image" src="http://llnw.wbez.org//blog/photo/2011-October/2011-10-28/hankviefb.jpg" alt="" /><p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankviefb.jpg" style="width: 600px; height: 399px;" title="Hank, Mike Page, and Fernet-Branca"></p><p>I first met Hank Shaw, a rifle-packing Renaissance man, not through his own fine food blog (<a href="http://honest-food.net/">Hunter Angler Gardener Cook</a>), but through that of his friend and neighbor's, the wildly widely read <a href="http://simplyrecipes.com/contributor/hank">Simply Recipes</a>. From there it was down the rabbit hole, emerging in Hank's world, one where he hunts and forages the wide open lands and seas for nearly all his own food, cooks it up with style—and finishes the night with a Fernet-Branca.</p><p>But we're getting ahead of ourselves.</p><p>Hank just wrote the companion book to his life of adventure (<a href="http://www.barnesandnoble.com/w/hunt-gather-cook-hank-shaw/1100228566?ean=9781605293202&amp;itm=1&amp;usri=hunt%2bgather%2bcook%2bfinding%2bthe%2bforgotten%2bfeast&amp;cm_mmc=AFFILIATES-_-Linkshare-_-sKeKUk6WDnY-_-10:1">Hunt, Gather, Cook: Finding the Forgotten Feast</a>) and has been on a cross country road trip/book tour/hunting trip—punctuated with occasional author dinners with like-minded chefs and diners.</p><p>Hank recently stopped in the Chicago area at Paul Virant's <a href="http://www.vierestaurant.com/index.html">Vie</a>. Though we dined in the sleek dining room, on the beautiful dishes that earned a Michelin star, with lovely wine pairings—and a killer cocktail—by the end of the night we all lingered too late over drinks, stories, and the relish of physical nature usually reserved for campfires or lodges.</p><p>Hank sat with my friend <a href="http://www.greatermidwestfoodways.com/index.php/page/14.html">Catherine Lambrecht</a> and I at dinner, but between every course he got up to talk to everyone at every table, though with a limp: he'd banged up his knee on a tree trunk while hunting the nearly-mythical woodcock in Michigan the day before.</p><p>Paul and gifted sous chef <a href="http://soapbox.restaurantintelligenceagency.com/profile/jawa37">Nathan Sears</a> are themselves masters of the wild, and the markets. Their first course, parsnip tortelloni with slow cooked Tuscan kale and pickled fennel, held a pleasant, surprise ribbon of caramelized egg yolk and crunchy fried red onions—which they themselves called, correctly, Funyuns. Paired with a glass of Italian 2008 Alois Lageder Pinot Grigio.</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankvietortelloni.jpg" title="parsnip tortelloni" height="400" width="600"></p><p>Before the dinner, I'd sent Cathy Vie's email announcement, which showed a <a href="http://campaign.r20.constantcontact.com/render?llr=k8femrfab&amp;v=001p_v0Yvtx7lzRWjVFTsvl3BkAxieaoiC3Qmm7yx630pDX7T9CsZzfvx3s-XkHf8PAr_FFK797WMl_oG5j9Af6QvsJTmHlNPjTzwK65pliVVLEZYp43p5E4pN_T2NnlUaH0g8oAF-gxyypMYmTX8sFU8BaBRXaTgNf">photo</a> of hen-of-the-woods mushrooms in situ. She forwarded it to her friend, the mycologist <a href="http://illinoismushrooms.com/About%20Us.html">Joe McFarland</a>, who replied: hey, those are my mushrooms! (I've paraphrased.) In the second course, Joe's Illinois hen-of-the-woods mushrooms, acorn flour puff pastry, wild greens (chickweed, purslane, wood sorrel, dandelion, lamb's quarters), and pickled ramps met Alaskan birch syrup, and Colorado hawks wings mushrooms—foraged by Paul's sister, and found only above 8,500 feet. I've never had anything made with acorn flour. The puff pastry was like shortbread made by woodland elves and fairies. The wine paring, the white Italian 2009 Santa Barbara "Le Vaglie" Verdicchio del Castelli di Jesi.</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankviemushrooms.jpg" title="hen-of-the-woods" height="399" width="600"></p><p>The third course—local surf and turf—Walleye pike, ham hock brodo, celery root gremolata, and sauerkraut cake. Yes, you heard me: a savory sauerkraut cake. Think latke with kraut. An inspired heart for this dish which I finished with spoon and bread. Wine pairing, Oregonian 2008 Emerson Vineyards Pinot Noir</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankviewalleye.jpg" title="walleye pike" height="399" width="600"></p><p>By this point in multi-course dinners, I'm pretty full, and planning ahead for dessert. But the fourth course—wood-grilled Hawks Hill Ranch elk loin, caramelized and fried sunchokes, burdock purée, and elderberry elk sauce—had me eating all the chips, <a href="http://honest-food.net/2008/11/17/jerusalem-fartichokes-revisited/">no problem</a>, and taking just a few more big rich bites. The wine pairing, the big red French 2009 Mas Carlot "Les Enfants Terribles."</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankvieelk.jpg" title="wood-grilled elk" height="399" width="600"></p><p>But before dessert, an herbal, highly spirited palate cleanser—the killer cocktail—an elixir of Buffalo Trace bourbon, housemade black walnut nocello, Chartreuse, cherry bitters, and pear cider. I love complex, bitter, sweet, and murky—I'm still talking about the cocktail here.</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankviecocktail.jpg" title="cocktail" height="399" width="600"></p><p>And finally dessert. By talented pastry chef Elissa Narrow: pumpkin cake roulade, espresso semifreddo, candied walnuts, pumpkin, dried cherry compote. I am one of those diners some pastry chefs hate: I always want chocolate. But in the season of pumpkin, I want everything pumpkin, or more precisely, so-called pumpkin spice. This was all the classic American fall dessert flavors, refined and playful.</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankviecake.jpg" title="pumpkin cake roulade" height="399" width="600"></p><p>Below left, old friends and new: lovable Vie GM Jimmy McFarland (no relation to mycologist Joe), Elissa, Hank, Nathan, and Paul. Below right, Vie exterior at night.</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankviegroup.jpg" style="width: 300px; height: 200px;" title="Jimmy, Elissa, Hank, Nathan, Paul"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankvieexterior.jpg" style="width: 300px; height: 200px;" title="Vie"></p><p>Below left: Hank, Paul, and Hank's infamous white truck. Below right: a blurry shot of Hank's truck door. Did I mention that cocktail was killer?</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankvietruck.jpg" style="width: 300px; height: 200px;" title="Hank, Paul, and truck"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-October/2011-10-27/hankviedoor.jpg" style="width: 300px; height: 200px;" title="honest-food truck"></p><p>What's not pictured are the three <a href="http://honest-food.net/2011/10/23/woodcock-rejuvenation-and-light/">woodcocks</a> hanging in back. After aging for a few days, Hank roasted them up at his next stop in the Dakotas. Not a book dinner; a just a beautiful dinner.</p><p>But back at Vie, before he hit the road again, mixologist and bar manager Mike Page and I shared in Hank's ritual night-ending Fernet-Brancas. Looking forward to the next one, wherever that might be.</p></p> Fri, 28 Oct 2011 14:00:00 -0500 http://www.wbez.org/blog/louisa-chu/2011-10-28/hunt-gather-eat-drink-hank-shaw-dinner-vie-93544 Porkapalooza part 2: going whole hog at Vie http://www.wbez.org/blog/steve-dolinsky/2011-04-11/porkapalooza-part-2-going-whole-hog-vie-85000 <p><p style="text-align: center;"><iframe src="http://player.vimeo.com/video/22209191?title=0&amp;byline=0&amp;color=c40215" width="500" frameborder="0" height="281"></iframe></p><p>Please don't tell my mom about today's two posts, she'll kill me. This morning we talked about the 2nd Annual <a href="http://baconfestchicago.com/">Baconfest</a> over the weekend, and we mentioned that Nathan Sears from Vie in Western Springs took home the "Golden Rasher" for the best bacon dish. Well yesterday, as Sears was basking in the glory of his porcine victory, he also led an enthusiastic group of about 15 people through his regular series of <a href="http://www.vierestaurant.com/events.html">"Whole Hog"</a> classes at the restaurant.</p><p>I stopped by for awhile to see how the class is constructed, and was surprised to see only two women. The dudes in attendance were all stoked to not only see how a whole pig is taken apart, but they also got a tenderloin Milanese lunch, and will be able to take home sausage, bacon and in about two weeks, some homemade pancetta. See my video above for more details. Nathan's next class is in May (but it's sold out). Check the restaurant's <a href="http://www.vierestaurant.com/events.html">website</a> for details on their future "whole hog" classes.</p></p> Mon, 11 Apr 2011 17:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-04-11/porkapalooza-part-2-going-whole-hog-vie-85000 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