Vecchio Amaro del Capo – Italia (Photo credit: Wikipedia)
Vecchio Amaro del Capo has been around a long time. It’s a classic Italian liqueur infused with medicinal herbs, aromatic fruits and roots from the Southern Italian region of Calabria, distilled by Gruppo Caffo. I didn’t have room to store it in my freezer – it’s traditionally served ice cold to emphasize its aromatic flavor – so I drink it straight-from-the-refrigerator-cold. It has a unique roots-y, herb-y flavor and hits the spot drunk neat after a big meal. I also like it as a nightcap.
With the tonic properties of its ingredients – 29 herbs and fruits like orange, licorice, tangerine, chamomile, and more – Vecchio Amaro del Capo makes a great digestif – sip it after a long or hearty meal. If your holiday season is crowded with multiple parties, receptions and events, this is a great time to let its soothing properties help you enjoy each meal, stay healthy and be ready for the next party. Vecchio Amaro del Capo could be just the ticket for staying in good shape despite indulging. What more could one ask of a liqueur?
And just for fun, here are a couple of easy international drink recipes to make with it:
Caffoni from London
White del Capo Russian
Brazilian Capo Tonic
Caffoni from London, UK
1 oz Vecchio Amaro del Capo
1 oz red vermouth
1 oz gin
Directions: Shake all the ingredients with ice and serve in an “old fashioned” glass. Decorate with a twist of pink grapefruit peel.
Capo Tonic from Brasilia, Brazil
.75 oz Vecchio Amaro del Capo
3 oz Tonic
A generous splash of fresh lime juice
Directions: Mix and serve in a highball glass. Decorate with slices of lime and orange.
White del Capo Russian from Moscow, Russia
25 oz Amaro del Capo
.75 oz Vodka
.75 oz Ccoffee liqueur
3 oz half-and-half
1 stick of cinnamon
Cinnamon powder
Orange Peel
Directions: Shake with ice Amaro del Capo, Vodka, Coffee liqueur and pour it in a tumbler glass with ice. Shake half-and-half with ice and pour it on top of the mixture in the glass without mixing. Insert cinnamon stick, dust with cinnamon and decorate with orange peel.
George Dickel knows how to make whiskey. Several kinds – from un-aged No. 1 white as an aperitif to rich pre-, during- and after-dinner-style whiskies No. 8, No. 12 and Barrel Select – make great pairings with almost any type of food. In a brilliant partnership with The Publican Restaurant, 837 W. Fulton Market – a popular Chicago restaurant that really knows how to do meat – Dickel and chefs put together a fabulous dinner of meat and booze. Gotta tell ya’ I am surprised at how well these whiskies go with a multitude of dishes.
Notable items at the sample dinner included a gorgeously puffed-up, cheese-encrusted pork rind appetizer that’d knock your socks off compared to the ordinary version, and a beautifully moist and tender cut of pale-pink pork wrapped in fat, roasted and served atop a bed of crisply cooked cabbage and other vegetables. That meat was exquisite, and the vegetables perfectly cooked to bring out their best flavor. A side dish of roasted root vegetables had a nice tang but needed an extra 20 minutes in the oven. Still, the pork was an impressive dish among several others just as delicious. No. 12 and Barrel Select whiskies stood out as exceptionally smooth, flavorful and made powerfully nice accents to the meats.
It’s not easy picking out good whiskies unless you’re a connoisseur and spend a good chunk of time tasting and taking notes. I didn’t love the white version (a little harsh I thought but that’s just my taste). However, I can recommend the other hearty, Dickel made-in-America varieties for all whiskey lovers – see if there is one you might want to add to your list of faves.
English: Image of the George Dickel distillery in Cascade Hollow, Tennessee. Taken by ProhibitOnions, 2007. (Photo credit: Wikipedia)
The Butcher’s Tap opened recently at 3553 N. Southport. According to co-owner Bob Dalton, “We’ve revived this location (a former butcher shop) and given it a whole lot of TLC.” Gorgeous butcher-block tabletops that look freshly made line up to form a cozy, warmly lit seating area opposite the long bar. Lots of twinkly lights join with the multiple sports-centered flat screens to illuminate the place – it’s a sports-bar-lover’s paradise. And one thing I found extremely cool – they have a DJ who monitors the screens and puts on rockin’ music the second the advertising starts. Good games with great music instead of commercials? I’m on board.
Butcher’s Tap – eat and drink and sportify
Drinks range from barrel-tapped wines ($8 a glass) and bottles (a small but nice selection from $25 to $60) to hand-crafted cocktails like the Ravenswood Old Fashioned and Iced and Spiced Moonshine, and a big selection of beers, lagers, ales, stouts, and so on (many on tap). If you’re more in the mood for shots or liquor on the rocks, their selection is respectable and worth sampling.
The food is also a big attraction here. In addition to their hormone- and antibiotic-free, grass-fed burgers, they’ve got signature sandwiches made with hand-sliced deli meats (from Smoking Goose, Dietz & Watson and Ferndale Farm) and off-the-block cheese like Saxon’s Big Ed Gouda, Decatur Dairy Havarti and lots more. PLUS, they offer an array of select and seasonal choices of cured meats and cheeses. The night we visited these included South Sider Cider (pork & Venison, brewed cider), Elk-for-heavens-sake (with dried blueberries and New Day Mead), Capriole Goat cheese (said to be the best in the nation), and Red Dragon English cheddar with whole grain mustard and ale (fabulous taste – I couldn’t stop eating it), among others. Their cheese plate goes for $14 and feeds two generously as an appetizer. Good value. And you can make your own burger by picking a protein and adding your own toppings (burgers go for $10 to $13 and include fries or a picnic side (see below).
Butcher’s Tap – comfort food in a friendly atmosphere
These guys love local. Butcher’s Tap consults on its cheeses with reps from Forge and Foster. The cheese board comes with nuts, crackers and spreads plus a little cup of scrumptious apricot jam that’s made in house. Sandwiches come on crusty multigrain, brioche and other breads from Upper Crust Bakery, and the cured meats come from the Smoking Goose in Indiana. Their French fries are made with real, honest-to-goodness fresh potatoes. They’re salty and crispy and delicious, and you can get an order for 3 bucks – nice. They make their own fried chicken by soaking chicken for 12 hours in beer batter and then hand-frying it for you (Cajun or classic). My companion said the chicken in her sandwich was a little dry and the breading looked slightly burned, but I’m sure they’ll get that under control as they fine-tune their processes. We both thought the mac & cheese could have used a little more oomph – more cheese or something. But again, this place is clearly out to show you the love, so we think any missed notes will soon be addressed. Other sides include onion rings ($4), elotes corn (grilled with a creamy sauce, $3), pasta salad ($4), potato salad ($4), and city slaw ($4).
Don’t miss a chance to enjoy the comfortable, friendly atmosphere and the good food at The Butcher’s Tap when you’re near the Southport corridor. This place could vie for one of my favorite “I need some love” – and food – stopovers.
The Antinori family believes in tradition – and innovation, too. They introduced the Cabernet grape to Italy, in a spot where many other grape varieties can’t grow, and began experimenting with blending Cabernet with Italian grapes. The resulting wines have been exceptional, and now they are spreading the word.
Alessia and Niccolo share their passion for Antinori wines
She’s tall and slender, full of energy, and passionate about her mission. She is Alessia, the youngest daughter in the Antinori vintner family – the winemaker who travels the world alone and with her father, Marchesi. The family is the 26th generation to grow wines in Italy and now in Napa Valley. Together they imbibe lessons from cultures on several continents, the better to enrich their own winemaking wisdom. Alessia and her two sisters work closely with their father to manage the three Antinori wine estates in Italy and in America.
Alessia’s shoulder length, softly wavy brown hair moves in time to her graceful arm movements as she nods to emphasize her words. She is introducing five of the Antinori wines to a group of 60 people in Chicago. The Antinori wines being introduced are all made with some percentage of Cabernet Sauvignon grapes, for that is the theme of the evening: The Antinori Family’s Fascination with Cabernet around the World. Each wine has a subtle complexity along with delicacy and elegance in its blending. Several of them (see list below) are extraordinarily subtle and refined on the palate, especially the only-made-in-exceptional-years 2011 Solaia Toscana, made from grapes grown in a small southwest-facing vineyard next to their Tignanello vineyard in the Chianti Classico area of Italy.
Only in exceptional years – Solaia Toscana
As Niccolo Maltinti, U.S. Commercial Director and Brand Ambassador, said about this Solaia, “This is not a Sophia-Loren-type wine. It’s one of the most elegant wines, but with a backbone. You want to spend time with it and discover it slowly.” He said the poor, rocky soil here, “makes Cabernet Sauvignon grapes speak with an Italian accent.”
Alessia speaks warmly about the commitment to quality and the passion with which her family has been making wines for 600 years. She says these family values are transmitted seamlessly from generation to generation. Since her great-grandmother was American, her family has always felt a pull towards the United States – so it only made sense when her father visited Napa Valley that he would fall in love. He promptly bought 500 acres, built himself a home (an American style home built by an Italian architect) and went to work creating their estate vineyards.
Coco Pazzo’s fabulous venison ravioli with black truffle and wine reduction
The Cabernet event, held in the Florentine Room of the J.W. Marriott Chicago, paired a number of Antinori wines with fabulous Italian food creations, among them osso bucco with saffron risotto, braised lamb lasagna, and from Coco Pazzo, handmade venison ravioli with black truffle and wine reduction.
Alessia’s – and my! – favorite il Bruciato
Alessia gives away her secret – the wine she drinks every day at home is their il Bruciato, a full-bodied red made of 65% Cabernet Sauvignon, 20% Merlot and 15% Syrah. It’s wonderfully red and deep and pairs perfectly with many types of foods. And I was pleased to learn that the wine I liked so much that evening – and had to go back for more of – turned out to be her favorite, il Bruciato.
Barry Devine, the wine manager at Fleming’s Steakhouse in Lincolnshire, said he already carries several Antinori estate wines. He considers “Guado al Tasso Il Bruciato, the second label of the winery, and the Tormaresca Neprica (a blend of Negroamaro, Primativo, and Cabernet Sauvignon) fine examples of elegant wines at great value.” He said another great wine and great value is their Villa Antinori Toscana (Sangiovese, Cabernet, Merlot and Syrah blend). In addition to being “great values, these wines are good representatives of their respective areas,” Barry said, and generally score in the 90 point range in respected wine publications.
I asked Alessia a little about herself. She said realized when she was a teenager that she had a choice of where to go in life. Her father never forced her to go into the business, she said. But when she asked her father if she should go for art history or go to Milan to learn winemaking, he unhesitatingly said, “Go to Milan!” Though she knows she could have done something else, she loves the profession she has committed her life to.
Alessia, sharing her enthusiasm
When asked if it was unusual today for women to be winemakers, she said, “No, not today. But 20 years ago when I started, I was one of only two women in a class with 30 guys.“
She spoke of how being a family-owned winery makes a difference. I asked her to elaborate. “How our family succeeded – it takes humility, open-mindedness, culture, passion, and curiosity. With the family transmitting the culture and commitment from generation to generation, it assures a continuing sense of responsibility. Otherwise people change, and they don’t have the same commitment.” She spoke of how pleasant it is to be involved with nature. “It took 26 generations to build this company,” she said. “It can take only one moment to destroy it. Everything depends on how you behave, how you transmit the values and ideals to the future generations.“ These values are natural in a family-owned wine business, said Alessia, but they must be tended constantly. “When I speak at events like this, that’s how I show my passion.”
On promoting their wines: “My father was a pioneer in the 1970s in discovering new areas, and in Italy we went to other cities to bring our wines and to promote wine drinking in general.” About traveling alone to India and Asia she said, “It was very challenging. I learned about their traditions, culture – very similar to ours – their religious commitments, history, and ancient culture. Also, no one knew me; I could be myself as a person.”
What about here in the US? “I learned about the huge market potential of the U.S., and that everyone focuses on the main cities. In the 50s and 60s it was more about whiskey and beer in the US. There is a huge revolution here, enormous. In Napa Valley we learned a great deal about using Cabernet Sauvignon grapes.”
Alessia’s favorite everyday Antinori wine, il Bruciato, is available at Binny’s and sold in Eataly by the glass.
Nadia G., the popular Food Network show host, was writing comedy at an early age, has moved up fast in the world of TV and happily offers her own take on how to “do” Halloween right. Following are her top party ideas and Halloween recipes that will make your party the hot spot Halloween favorite.
Try decorating your buffet with genuine old stuff – like broken dolls you find at a thrift store. Headless, armless, blackened eyes, whatever.
Present your party spread on a bloodstained tablecloth! Get your hands on a white sheet and have some gruesome fun staining it with theatrical blood handprints and splatters!
Lighting is everything, so replace your crummy lightbulbs with red ones, and light lots of black candles to create a spooky (and sexy) ambiance.
Fill a surgical glove with water and freeze, use this creepy
Nadia’s “severed hand” looks great in a Witches Brew cocktail punch – See recipe below
“severed hand” to cool your punch bowl!
Stay away from generic “scary” props like cheesy spiderwebs.
Try: blood red roses, mice, pictures of Phil Spector… Use your imagination!
Bar Takito, 201 N. Morgan St. (at Lake) in the West Loop celebrates Halloween. Special $5 menu including $5 margaritas and food items will be available to any guest wearing a costume on Friday, October 31 and Saturday, November 1. Try their Sangre Del Toro (or “Blood of the Bull”) cocktail.
Newport Bar & Grill, 1344 W. Newport in Lakeview, hosts a Halloween costume party Friday October 31. A $500 cash prize for the “Best Group Costume” – $200 cash for “Best Individual Costume”. The bar will feature a live DJ all night long and offer $4 Craft Drafts, $4 Fireball shots, $5 Three Olive cocktails and $5 Bacardi bombs. An optional $20 package will be available from 9 p.m. – 12 a.m.
Masked Halloween wine tasting – Taste eight different varietals and wine a prize for guessing the most correct. WineBar at Plum Market, Inside Plum Market Old Town, 1233 N. Wells St.
Quartino Ristorante & Wine Bar, 626 N. State St., is putting on its traditional Halloween Wine Bash on Thursday, October 30, 7 to 9 pm. $25 gets you a selection of beer, wine and delicious Italian-with-the-Quartino-touch fare, along with music and (of course) a Halloween costume contest!
Bar on Buena, 910 W. Buena, EVIL TWIN DEVIL’S NIGHT EVIL COSTUME BASH on Thursday, October 30th (Devil’s Night!). 7pm – til ?? – a night of frightening flicks, macabre music, spooky spirits. Prizes for the most evil costumes include VIP Blackhawks tickets, BOB Gift Certificates, Beer Swag and more.
Chicago Q, 1160 N. Dearborn St., an upscale barbeque place with a gorgeous wood-paneled bar, gets in the Halloween spirit, this October 31 with the Spooky q Potion cocktail ($12 – Bourbon, Cinnamon Simple Syrup and Apple Cider served on the rocks with a gummy worm garnish).
Plymouth Restaurant & Bar, 327 S. Plymouth Court, on Friday, October 31, serves up a complimentary buffet full of Swamp Dip and Cheesy Freddy Fingers. Wash it down with Blue Moon pints for $4.00 and Pama Pomegranate Martinis for $5.00, and The Scary Night drink special for $5.00. Costumes encouraged.
*Spooky Halloween cocktails include Witches Brew punch:
Witches Brew
4 oz. Once Upon a Vine® Fairest Chardonnay
2 oz. Pear nectar
1 oz. Lime juice
.5 oz. Simple syrup
3 Sprigs of thyme
Directions: Shake ingredients in a cocktail shaker and strain into a chilled glass.
I love to feel welcome and elegant when I travel. The restaurant on the 16th floor of the tower at Grand Traverse Resort and Spa made me feel just that way on a recent visit. Called Aerie, it surely is – an airy delight. Graceful panels of ceiling-to-floor, white, lacy fabric separate the space informally. A wall of curvy booths offers cozy accommodations for small parties. The space was completely redone in 2007 by Simeone Deary Design Group of Chicago.
Walls of glass – 360 degrees around – let in the view of Lake Michigan bays and expansive Northern Michigan woodlands. And bathe patrons in the rays of the setting sun when the hour is right.
The evening we arrived for dinner it was still early, so the place was flooded with bright sunshine – too bright for comfort at many tables. Our host was gracious about letting us walk around to find a table with a little shade – and we were delighted to find a perfect spot.
We studied the menu over cocktails and asked for our server’s recommendations. As soon as we ordered, an amuse bouche arrived consisting of two tiny cups of rich lobster bisque drizzled with vanilla chorizo oil and fresh squeezed lime juice and topped with lime zest and micro greens. What a tempting way to introduce a new soup being added to the menu.
Cheyenne, our server, had highly recommended the scallops, so we ordered the scallop appetizer. The julienned vegetables were crisp and delicious, the scallops tender and full of flavor. The sauce – well, we had to ask for bread so we could soak it all up. She told us she was bringing us bread with the next course, but we couldn’t wait.
For main courses we had a fish and a steak entree, respectively. Nicely cooked – fish moist, steak done to order, my broccoli rabe, crisp – though my side mash and sauce were not favorites.
For dessert we studied the complex creations on offer and decided we just wanted some ice cream. Cheyenne consulted the chef and, eh, voilá, he kindly agreed to our request. Out came a delightful presentation of three different flavored scoops plus a small helping of pot de creme (each from one of the desserts on the menu) on a beautiful, crisply white four-section serving plate. We were thrilled – and loved the combination of flavors. We are hoping they’ll put this on their menu for future visits!
We were pleased with the wine recommendations and delighted with our experience. Cheyenne was attentive and friendly throughout. It was also fun to learn that one of the new Sous Chefs in the kitchen here, Nick Battista, worked with legendary Chef Charlie Trotter at his eponymous restaurant in Chicago before its untimely closing.
More about Chef de Cuisine William Matthews (Chef Bill) and stories about his culinary domain in another article. Oh, and the wonderful spa, too.
When you next visit Traverse City for golf or gambling or whatever, treat yourself to a magnificent view and a good meal at Aerie in the Grand Traverse Resort and Spa. A pleasant 7 hours from Chicago via Route 31 up the coast – and much prettier than the highway. Don’t use Google Maps’ directions; call the Resort at 800.236.1577 for nicer alternatives.
It starts months before. Chefs and culinary personalities across the country put on food and drink events in Chicago all year. Then comes the big weekend – that’s now.
Last night Bon Appétit presents Chicago Gourmet opened with the traditional Hamburger Hop. Twenty chefs competed to create the hamburger with the most epicurean elan.
Hamburger Hop winner Chef Mendelsohon #ChicagoGourmet
Chef Spike Mendelsohn of Good Stuff Eatery got *Judge’s Choice for his “Prez Obama Burger,” with red onion marmalade, gorgonzola crumbles and horseradish mayonnaise on a brioche bun.
The Chefs John Hogan & Tony Mantuano for their “Tête de Tête Burger,” layered with house-made head cheese, onion pickle relish, tête de moine (gourmet Swiss cheese) and crispy pig skin on a yogurt roll. Attendees voted by dropping bottle caps into containers at their favorite chef’s station.
A good time was had by all. And I hope you’re out there today partaking of the expansive array of food and drink options in Chicago’s biggest culinary celebration. If you’re not, see if there are any tickets left for tomorrow.
If you’re feeling flush, get a ticket for the Grand Cru. An unforgettable crush of fabulous wines and gourmet tastes.
* Judges included culinary experts Lin Brehmer (WXRT), Carla Hall (The Chew), Jeff Mauro (Sandwich King), Mario Rizzotti (Iron Chef America), Patrick O’Neill (Lagunitas Brewing Company) and Michael Gebert (Chicago Sun-Times).
A fun promotion’s going on at the Hard Rock Hotel Chicago. Every morning at 8 am, check for your name on the Facebook and Twitter pages of its on-site nearly-four-star restaurant, Chuck’s, A Kerry Simon Kitchen. If your name is listed that day, all you have to do is bring a friend, show up with a photo ID to prove it, and get a free meal and soft drink for yourself (your friend pays or you can split it).
Dubbed the ‘Say My Name’ offer, it’s happening at Chuck’s and Hard Rock Hotel every day. For example, today’s name is SARAH. Everyone named SARAH who comes into the restaurant today (with ID and paying friend) gets the freebie. The offer is valid all day (restaurant is open until 11 PM.
Artist Ruben Aguirre of Chicago adds his vision to a Sierra Mist® billboard created exclusively for Chicago on September 17, 2014 in Chicago, Illinois. Aguirre was the fourth artist to collaborate on the co-created billboard, which will be finalized by one additional Chicago artist and placed in 15 locations throughout the city.
You’re invited to attend a very cool, free closing party for the re-launch of Pepsico’s Sierra Mist brand. Tonight, Friday, September 19, from 6 to 10 pm, at Open Secret Studios, 401 Racine Ave. , enjoy gorgeous lemon-lime-lit atmosphere, beautiful art, delicious food, and funky-cool music – and it’s all free.
Pepsico put on a preview party the other night with some of Chicago’s sports, art and culinary elite – including Charles Tillman, Graham Elliot and five local artists for the “Sierra Mist Exquisite Collaboration Billboard Project.”
During the preview, sports giant Charles Tillman shared his passion for the arts and his thoughts on the project. Graham Elliot prepared and served dishes inspired by the soda and by the billboard, while DJ Arkitek (from Studio Paris, theMID, UNDERGROUND, etc.) cranked the beats.
As part of EXPO Chicago, the Sierra Mist collaboration (#sierramistcollab) project features five Chicago artists (Samantha de Carlo, James Whitworth, Tony Bramble, Ruben Aguirre and Justus Roe), who each have added their unique artistic expression to the same canvas during a five-day span.
Chicago Bears cornerback Charles “Peanut” Tillman and “MasterChef” judge Graham Elliot celebrate art and Chicago culture at the preview of the Sierra Mist® Exquisite Collaboration Billboard Project on September 17, 2014 in Chicago, Illinois. The billboard – a collaborative effort between five local Chicago artists – will be photographed and placed in 15 locations throughout the city in late September.
Graham arrived cool as a cucumber, dressed in his, as he described them, poured-into-them-can’t-get-any-tighter lime green pants, and rarin’ to go. We sat down just before the opening night of the Sierra Mist art-food-music Collaborative Project to relaunch one of PepsiCo“s flagship products, Sierra Mist. Removing his trademark white-framed glasses. he fired off quick and sure answers to a few questions about his partnership in this project.
1. How did Sierra Mist choose you to work with them on this?
The idea of showcasing the synergy and relationship between art and food – how it all comes together – I always try to be at the forefront of that. I don’t want to say I was the obvious choice, but I do believe in it. I take my culinary team to the museum to get inspired by color and shapes. And I believe nothing is more important than the journey to find your own voice. You never want to copy.
2. What has been the most fun about this partnership?
Having the artistic freedom to come up with these dishes. It would be easy [for Pepsico] to say it has to be this way, it has to be super user-friendly. Instead, I’ve had carte blanche. If I want to do something with lime and coconut with citrus accents, that’s okay. The fewer parameters set, the more creative you are allowed to be.
3. What has been the biggest challenge?
To have all this freedom! You want to do something because you want to reach an audience. But you just want to be sure people will like them – you don’t want to be so artsy that you’re just out there.
4. Will your Bistro be featuring any of the dishes you’ve created and for how long?
Yeah, maybe the soup – it’s coconut-cauliflower with lime. As we get into the colder weather something like that would be good. It will stay on the menu as long as people keep ordering it.
5. What would you like to tell readers and other chefs about using Sierra Mist (or any soda) in cooking?
When you look at soda, it has a mouth feel, this effervescence, that works well with cocktails. Then there is the flavor of the soda itself. Sierra mist has a lemon-lime flavor – and I think lemongrass, ginger, cilantro. I think Thailand. I think cranberries – cooking them down and reducing the soda to make a glaze.
Just like at home, you try to unlearn things from the past, and never turn your nose up at new ideas.
I can tell you this: I didn’t get to taste the soup, but if the cranberry dipping sauce he made that night is any indication, I can’t wait to try that soup for what I know will be an intense flavor hit. Join the conversation – #sierramistcollab – and get to the free closing night party tonight! You’re invited.
