rant: fine dining

[stlouie_lipp]

Fish fraud in the Windy City.

Chicago diners who think they are eating red snapper may actually be munching on goldbanded jobfish.

Those who order Alaskan cod may really be tucking into a threadfin slickhead. And fans of yellowtail could just be getting a fish tale.

Thirty of 93 fish samples taken from Chicago restaurants, retail chains and sushi bars were mislabeled, mirroring percentages found in other cities.

http://www.chicagotribune.com/news/loca ... 6323.story

[Freed Roger]

This American Life did a fairly dumb episode on the prospect that sometimes calamari served is actually pig bung

Lol-the thought of those Webster people eating pig bung!

[jim]

You know where they have awesome calamari? That's right. Red Lobster.

[Michael]

Posting this for jim:

WEST LOOP—Sepia chef Andrew Zimmerman is teaming up with St. Louis chef Gerard Craft (Niche, Pastaria, Taste by Niche, and Brasserie by Niche) for a "Modern Midwest" dinner at Sepia March 12. Five courses (plus an amuse) features pork belly, preserved trout sauce, honey-radish purée, sorrel, hazelnut; and Wagyu "bavette," maitake, cippolini, sunchoke, coffee, béarnaise. Wine pairings are included in the $115 price. [EaterWire]

[Freed Roger]

Posting this for jim:

WEST LOOP—Sepia chef Andrew Zimmerman is teaming up with St. Louis chef Gerard Craft (Niche, Pastaria, Taste by Niche, and Brasserie by Niche) for a "Modern Midwest" dinner at Sepia March 12. Five courses (plus an amuse) features pork belly, preserved trout sauce, honey-radish purée, sorrel, hazelnut; and Wagyu "bavette," maitake, cippolini, sunchoke, coffee, béarnaise. Wine pairings are included in the $115 price. [EaterWire]

I'd kick in $50 of it to send jim there for an exclusive GRB review.

[lukethedrifter]

you going, Michael?

[Michael]

Nah. I love sepia, but I'm kinda over tasting menus, particularly if there is a forced wine paring.

[Michael]

For jim: Red Lobster Coupon: $10 off Any Two Lobsterfest Entrees via Printable Coupon

[Radbird]

Posting this for jim:

WEST LOOP—Sepia chef Andrew Zimmerman is teaming up with St. Louis chef Gerard Craft (Niche, Pastaria, Taste by Niche, and Brasserie by Niche) for a "Modern Midwest" dinner at Sepia March 12. Five courses (plus an amuse) features pork belly, preserved trout sauce, honey-radish purée, sorrel, hazelnut; and Wagyu "bavette," maitake, cippolini, sunchoke, coffee, béarnaise. Wine pairings are included in the $115 price. [EaterWire]

What, no brain sandwiches??

http://gatewayredbirds.com/forum/viewto ... &start=190

[jim]

Posting this for jim:

WEST LOOP—Sepia chef Andrew Zimmerman is teaming up with St. Louis chef Gerard Craft (Niche, Pastaria, Taste by Niche, and Brasserie by Niche) for a "Modern Midwest" dinner at Sepia March 12. Five courses (plus an amuse) features pork belly, preserved trout sauce, honey-radish purée, sorrel, hazelnut; and Wagyu "bavette," maitake, cippolini, sunchoke, coffee, béarnaise. Wine pairings are included in the $115 price. [EaterWire]

I'd kick in $50 of it to send jim there for an exclusive GRB review.

Gee thanks for the glass of wine big spender.

No thanks. I'm guessing people that eat here go to Panera for lunch.

edit ... I'm just reading that and here is a list of words I don't understand:
-Sepia
-amuse
-preserved trout sauce (what on earth could that be?)
-puree (i know the word but I don't know what it is)
-sorrel
-Wagyu
-bavette .. although it's in quotes so it's probably slang
-maitake
-cippolini
-sunchoke

That's a lot of [expletive] I'd be eating that I didn't know what it was. And please if you feel the need to educate me, don't. I don't want to know what that stuff is. Except preserved trout sauce. That I'm curious about. It's a bowl full of pretentiousness is what it is.