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Apparently today is National Doughnut Day, and people are freaking out like it’s deep-fried Black Friday. No doubt doughnuts have exploded over the past few years, becoming the darling dessert of bake shops and restaurants nationwide. To be honest, I’m reaching doughnut fatigue, so it takes a special doughnut to earn my drool. I am here to say that special doughnuts can be found at TWO. The menu changes frequently, but a current dessert is pretzel doughnuts filled with chocolate and served with a cup of drinking chocolate. Do it.
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Artisan cheesemaker Fons Smits from Ludwig Farmstead Creamery visits Chef Amaury restaurant in Aurora at 6:30 p.m. Wednesday, June 26, for Chef Amaury Rosado’s special dinner focusing on Ludwig cheeses.
These handcrafted cheeses are made on the Fithian, Ill., farm with milk from Ludwig’s own cows.
Rosado’s five-course menu includes Sangamon cheese in a roasted vegetable salad over greens, paired with Domaine de Pajot 2011 ‘Les Quatre Cepages’ Cotes de Gascogne; sea bass with Kickapoo cheese-amaranth risotto and wilted greens, served with Domaine Montrose 2012 Chardonnay; Jake’s Wheel in a grilled Cheese with tomato coulis, accomanied by J. Christopher 2011 ‘J.J.’ Pinot Noir; Feather Ridge cheese layered in a sandwich Cubano along with Berkshire pork, Dijon mustard, La Quercia prosciutto and pickle, with a glass of Saint Cosme 2011 Cotes du Rhone Rouge; and Vermillion River Blue Cheese strawberry tart with port-wine chocolate sauce and Secco 2011 Rose Sparkling Brut.
Co-sponsored by the Great American Cheese Collection, the dinner, including wine pairings, cost $75 plus tax and tip. Reservations are required.
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But honestly? If you left him on his own, he’d sit around on the sofa like Al Bundy with baseball on the tube all day. So, let’s rephrase that: Let Dad do what he really wants to do outside of the house.
You can start with brunch options tailor-made for him:
IPO. If you plan on spending the day in the Loop (i.e. Art Institute, Goodman Theatre, etc.), a visit to W Chicago City Center should be in order. Executive Chef Trevor Hoyte launches brunch on Father’s Day weekend, so you’ll be the first to check out what he’s dubbing “new urban cuisine.” Dig into hearty dishes such as fried chicken with a buttermilk jalapeno cheddar biscuit; a chorizo skillet of pork shoulder, potatoes,
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For Father’s Day, you’re probably tempted to take your dad hunting, then to a burly barbecue featuring animals he shot and butchered himself. Break out of the stereotype by partaking in any number of Father’s Day dining activities happening around Chicago this year. From DIY taco boxes to carving stations aplenty, there’s something out there for every type of dad and every budget. Happy Father’s Day!
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What would summer be without ice-cream cones?
Chicago’s contribution to this seasonal essential comes from the Keebler factory at 10839 S. Langley Ave. The world’s largest bakery of ice cream cones, producing sugar cones, waffle cones, waffle bowls, vanilla cups, vanilla cones and fudge-dipped cups, the plant’s 28 ovens bake more than 3 million items daily.
Keebler Co. was headquartered for many years at One Hollow Tree Lane, Elmhurst, settling there in 1966. The Keebler firm was the result of many mergers and acquisitions, including the Illinois Baking Corp., established by Max Goldberg in 1931, and Chicago-based United Biscuit Co., itself a conglomerate of regional bakeries formed in 1927. The company ultimately took its name from its oldest unit, a bakery opened by Godfrey Keebler in Philadelphia in 1853.
Kellogg Co., which bought Keebler in 2001 for a reported $3.86 million, kept the brand name but moved the head office to Michigan three years later. However, Keebler still maintains an Illinois Baking Division with two Chicago plants.
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You love Southport Grocery & Cafe for its brunch, and for its cupcakes, and for the best of both worlds, cupcake pancakes. Now there’s a lot more to love about this darling Southport Ave. staple, with the recent debut of supper service. The food philosophy is the same as at brunch, concentrating on contemporary interpretations of American comfort foods, albeit at a later hour and with more booze. As owner Lisa Santos explains, they wanted to bring a bit of conviviality to the supper experience, encouraging sharing and sampling bites of different things. As always, high-quality in-house products are the crux of the program, including house-smoked meats
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Gur Sweets’ “croughnut.”
Part doughnuts, part croissants, “Cronuts” are the latest culinary craze sweeping New York City. The baked goods debuted last month at Dominique Ansel’s, namesake SoHo bakery. The cult following for the limited-availability pastry has not only led to extensive lines at Ansel’s bakeshop, but also a black market peddling the authentic articles for up to $40 each.
If you want a real Cronut, you’ll have to go to New York to get it — Ansel has applied for a trademark on the confection — but for a taste of the same style, you need only go as far as Elmhurst. To some city dwellers that may seem nearly as distant, but that’s where software engineer-turned-pastry-chef Rubina Hafeez, owner of Gur Sweets, is frying her own doughnut-croissant hybrid.
Gur’s “croughnuts,” available in limited quantities, come in such flavors as rose with Madagascar vanilla filling and strawberry-glazed with mango filling, each $5.
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CHICAGO’S BEST STEAKS & STEAKHOUSES
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