WBEZ | brunch http://www.wbez.org/tags/brunch 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 Top 5 Easter brunches http://www.wbez.org/blog/steve-dolinsky/2011-04-21/top-5-easter-brunches-85455 <img typeof="foaf:Image" src="http://llnw.wbez.org//blog/photo/2011-April/2011-04-21/Four Seasons Brunch.jpg" alt="" /><p><p style="text-align: center;"><img alt="" class="caption" height="299" src="http://llnw.wbez.org/blog/insert-image/2011-April/2011-04-20/Four Seasons Brunch.jpg" title="Easter Brunch at the Four Seasons" width="400"></p><p>Some like buffets. Others prefer their Easter brunches a la carte. If you're still trying to figure out where to go this weekend, here are five excellent choices, ranging from casual to partial mortgage payments.</p><p style="margin: 0.6em 0px 1.2em; padding: 0px;">1.&nbsp;<a href="http://www.fourseasons.com/chicagofs/dining/" style="color: rgb(2, 122, 198); text-decoration: none;">The Four Seasons</a><br> If you work for JP Morgan or Goldman Sachs, go ahead, blow some of your bonus money this year on one of the best, big-time buffets in the city. They had me at "unlimited Alaskan King crab legs." $120 per adult/$35 per child ages 5 - 12 (excludes tax and gratuity). 120 E. Delaware Place, 312-280-8800.</p><p style="margin: 0.6em 0px 1.2em; padding: 0px; text-align: justify;">2.&nbsp;<a href="http://www.prariefirechicago.com/" style="color: rgb(2, 122, 198); text-decoration: none;">Prairie Fire</a><br> The urban sibling to Prairie Grass Cafe in Northbrook (also with a great brunch), chef Sarah Stegner is a stickler for local and seasonal produce. A brunch favorite - the grilled ham steak with potato frittata followed by mom's lemon chiffon pie - has never left her menu. $39 per adult/$15 children 10 and under. 215 N. Clinton, 312-382-8300.</p><p style="margin: 0.6em 0px 1.2em; padding: 0px;">3.&nbsp;<a href="http://www.thebristolchicago.com/" style="color: rgb(2, 122, 198); text-decoration: none;">The Bristol</a><br> Chris Pandel is a big fan of the nose-to-tail ethos that many of his fellow chef bretheren have embraced lately. If you want to add a dash of Brooklyn to your Easter brunch, this is the place to go for bold, creative dishes that just might challenge your eggs benedict-loving parents. Try the pork belly and fried egg sandwich or bread pudding French toast with bourbon cream. $23 per adult/$12 children 10 and under. 2152 N. Damen, 773-862-5555.</p><p style="margin: 0.6em 0px 1.2em; padding: 0px;">4.<a href="http://www.salpicon.com/" style="color: rgb(2, 122, 198); text-decoration: none;">&nbsp;Salpicon</a><br> Priscilla Satkoff's Old Town regional Mexican gem continues to silently chug along, while Señor Bayless and his acolytes grab most of the spotlight. Don't overlook her fabulous chilaquiles. A featured brunch item is the <em>costillitas de borrego</em> - a New Zealand baby lamb encrusted with pumpkin seeds and served with a pasilla-tomatillo sauce; accompanied by papas con chorizo and grilled zucchini. A la carte&nbsp;<a href="http://www.salpicon.com/menu-brunch.asp" style="color: rgb(2, 122, 198); text-decoration: none;">menu</a>&nbsp;prices vary. 1252 N. Wells, 312-988-7811.</p><p style="margin: 0.6em 0px 1.2em; padding: 0px;">5.&nbsp;<a href="http://www.tablefifty-two.com/" style="color: rgb(2, 122, 198); text-decoration: none;">Table 52</a><br> Art Smith relishes the chance to entertain like a Southern gentleman (albeit one that has a Gold Coast address) but that's precisely what makes this place so special. Whereas most Southern-influenced restaurants are strictly casual (The Southern, Wishbone, etc.) you'd feel downright foolish if you showed up here in jeans and a t-shirt. Smith's biscuits, chicken and hummingbird cake are plentiful reminders that the recipes here are all from the deep South. A la carte&nbsp;<a href="http://www.tablefifty-two.com/menu/brunch.html" style="color: rgb(2, 122, 198); text-decoration: none;">menu</a>&nbsp;prices vary. 52 W. Elm St., 312-573-4000.</p></p> Thu, 21 Apr 2011 11:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-04-21/top-5-easter-brunches-85455