Postcards from Bunny: Step Up Women's Network Shine and Dine

If there's one thing Bunny and Brandy do better than eating, it's eating for a cause.  Recently, Our Ladies were invited to attend a rather extraordinary event held at the stunningly beautiful Bridgeport Arts Center's Skyline Loft, which not only boasts the most impressive elevator ride in Chicago next to the Willis Tower, but also showcases extraordinary views of the downtown skyline.  Step Up Women's Network hosted their 4th annual Shine & Dine dinner in order to both honor the girls they help, but also to raise some money for their programs by offering Chicago foodies a spectacular array of tastes from some of the top restaurants in town.  "For once I can gorge myself silly and feel good about it!" Brandy said upon hearing about the event from Bunny (who was back in Chicago for a brief moment while on her way explore a new lead on the lost continent of Atlantis).

Step Up Women's Network is a non profit organization founded on the principal of helping women and girls to achieve their true potential through community service, mentoring, after school programs, and networking events.  They have branches not only in Chicago, but also in New York and Los Angeles, all of which continuously host events throughout the year that help connect professional women with each other and with girls looking to find their place in the world.

The Shine & Dine gala this year honored both Catherine De Orio of Check Please! as well as one of their alumnna, Kenia Rodriguez, who stood as living proof of the power that Step Up has to propel young girls towards achieving their dreams.  There was also a massive silent auction with amazing prizes like an MVP experience at a White Sox game, a wine tasting retreat, and a litany of spa treatments.  "Where do I sign up to win all of these things?" Brandy kept asking the attendants, "No dear, I don't want just the one thing, I'd like all of them.  Isn't there some kind of massive list I can join?"

Of course, the food was a huge part of the evening.  The bars served a trio of specially crafted Ciroc cocktails, including one made with pineapple juice and lime that Brandy simply could not put down.  Passed bites circulated the room courtesy of Paramount Events, such as gorgeous little watermelon cups with feta cheese, mini grilled cheese sandwiches, and bacon wrapped dates.  Stations around the room hosted the various participating restaurants, who had certainly brought their finest out for the night.  Farmhouse Evanston served Mini Corn Cakes with a Jalapeno Relish, which actually went perfectly with their neighbor station, Chicago Q, which were serving Pulled Pork Sliders with a choice of some of their signature sauces.  Comfort food seemed to be the name of the game for a lot of the stations, as Honey Butter Fried Chicken served a Buffalo Chicken with Creamy Grits and RL Restaurant (RL stands for Ralph Lauren, as the restaurant stands directly next store the the designer's flagship location on Michigan Ave.) served up a Beer Braised Short Rib Sandwich.  Opart Thai House was one of the crowd favorites of the evening, serving a spicy and sweet dish called Tiger Cry Beef as well as their signature Pad Thai with a customizable variety of toppings, while Fillini Bar and Restaurant showed their Italian pride with a Rigatoni in Creamy Tomato Sauce topped with Yellow Fin Tuna and ZED451 brought their signature Fire Roasted Borsin Stuffed Peppadews and S'mores Pie Skewers, which Brandy recognized from seeing them at Chicago Gourmet last year.  On the sweet side, Vanille Patisserie presented Salted Caramel Macaroons as well as mini Chocolate Cup Cakes, Table Fifty-Two had a Blueberry and Peach Shortcake, and nUM yUMMIES passed around little bites like Chocolate Covered Raspberry Infused Pretzel Sticks and Chocolate Popcorn.

Though the food was beautiful and tasty to boot and the atmosphere was buzzing and alive, the real stars of the evening were the school aged girls who circled the room, taking pictures with attendees and proving to be the best kind of advertisement for the true meaning of the evening.  Bunny and Brandy were certainly honored to learn about this awesome organization and will most certainly be reserving tickets for next year's event!  Keep your eyes peeled on the Step Up Women's Network to be among the first to know when tickets go on sale, or make a donation in the mean time to this brilliant, positive organization.

Access to this event was granted to the writers of this blog at no charge in order to facilitate the writing of this post.

Siena Tavern or Bountiful Brunching Beauty

The Slow and Savory Review

One of the things Brandy likes best about brunch is that, given the right circumstances, it can be just as good whether it's had at a cheap greasy spoon or at the finest and most expensive hotel.  "I've paid $5 for brilliant plates and upwards of $25 for some absolute dreck," Brandy will explain, "Price is not necessarily an indication of  how good your meal will be.  In my experience, often times it's just an indication of the chef's ego."

Brandy decided to prove this point to her dear friend Bailey Blue by taking her along to Siena Tavern in River North for brunch.  Siena Tavern is one of several current ventures in Chicago headed by Top Chef alum Fabio Viviani, this one focusing on rustic Italian fare with a twist of urban Chicago sass.  Opened in the spring of 2013, Siena Tavern has been steadily growing a huge fan base with lighter plates like wood fired flatbread pizzas and home made gelato along side more elaborate entrees and house made pastas, making this place not only perfect for a fancy meal, but also more casual night out.  "They've got everything there for all different budgets," Brandy told Bailey, "So let's put my theory about price versus value to the test."

The inside of Siena Tavern was bright and inviting with its warm woods and gold tones, making the place feel luxurious, but comfortable.  The dining area was open and airy with plenty of space to move around.  At the east side of the restaurant was a gorgeous, sparkling bar area, while against the south wall a couple of chefs prepared fresh plates in full view of the diners, their backs to a beautiful wood fire oven.

Brandy and Bailey started right off with a couple of drinks.  Bailey opted for her usual Bloody Mary, which came nicely dressed with plenty of top quality meats, cheeses, and pickled veggies on a skewer.  Bailey thought the Bloody was just spicy enough without being too overwhelming and that it had a nice freshness to go along with a thinner consistency and some nice peppery bite.  "The Bloody Mary is a pretty crazy thing when you think about it," Bailey mused, "Take out the alcohol and it would practically be a health drink!"  Brandy went for one of the signature cocktails, labeled simply the No. 10 (all the signature cocktails at Siena Tavern had numbers instead of names), which was a bit of a play on an Old Fashioned with a touch of apricot.  Brandy liked that the drink was strong, but not too abrasive, and had a nice little bit of sweetness to it.

They decided to started off their meal with an intriguing dish labeled Egg in a Jar.  "I'm pretty used to what a brunch menu looks like at this point," Brandy said, "Benedict, pancakes, French Toast, burger, skillet, etc.  But this... I just have no frame of reference for this.  I simply must experience it."  What came to the table was a large glass mason jar on it's side, containing a host of fresh, beautiful looking components.  The server, with a sly smile on his face, placed a plate on the table and with the deft skill of a magician, slid the contents of the jar onto the plate in a breath taking arrangement.  There were roasted spears of asparagus, several chunks of tempura crab, two perfectly poached eggs, some arugula, a roasted lemon, and a side of hollandaise sauce in a silver gravy boat.  Indeed, the presentation was so beautiful and original that Brandy sat starring at it, stunned, until Bailey reached across the table and squeezed the roasted lemon over the lot.  "What?" she asked, spearing some crab with her fork, "I'm starving."  Everything was fresh and succulent with a great mix of textures from the crunchy crab to the velvety eggs, all complimented by the peppery greens and bright citrus of the hollandaise.

Next, they sampled the Biscuits and Gravy.  This was no average biscuits and gravy, but rather two perfect rounds of smoked brioche bread pudding slathered in a prosciutto and mushroom gravy with a little bit of truffle oil.  Once again, the plating of the dish simply dazzled Brandy.  "It's extremely hard to make biscuits and gravy look pretty," Brandy remarked, "But look at this thing!  It's a bloody masterpiece!"  The dense rounds of bread pudding had an almost cheesy flavor with a slight hint of aromatic sweetness, working surprisingly well with the savory gravy, which was loaded with chunks of tender, melt in your mouth pork sausage.

Next up was the Lobster Hash, a play on a Benedict with a bed of sauteed veggies and potatoes topped with two perfectly poached eggs, a rich truffle hollandaise and chunks of succulent lobster.  "This might be the most decedent Benedict I've ever seen," Brandy said in awe.  The lobster was heavenly; tender, light, and with a texture like butter, it simply had to touch the tongue before it started to disintegrate into a mouthful of buttery goodness.  The veggies in the hash had a great texture to them, and the potatoes perfumed the palate with a soft smokiness.  The truffle hollandaise was just as rich and indulgent as one might hope, proving to be the ultimate gilding on this beautiful little lily of a dish.

Lastly for dessert, Brandy and Bailey shared the Monkey Bread, which came doused in caramel sauce and topped with candied hazelnuts and a generous helping of whipped cream.  Upon the first bite, both ladies leaned back in their chairs as their chewing slowed, allowing them to savor the delicious bite of food for as long as possible.  The caramel flavor was present, but not obnoxiously sweet, and the hazelnuts provided a nice little crunch to go along with the chewy sticky bun like bread.  "This might be one of those rare cases," Brandy said after a moment, "Where I think the pure sight of this dish will speak for itself."

Brandy and Bailey could not have been more pleased with their brunch at Siena Tavern.  From the impeccable service to the warm and friendly atmosphere, this was a restaurant that understood not only the importance of the best ingredients, but how to present them in the most beautiful, unpretentious, and appetizing way possible.  "Are some of the prices a little higher than your average brunch?  Perhaps," Brandy said, "But in the case of something like a lobster hash with truffle hollandaise, you are certainly getting what you pay for.  No more, no less, and as long as the price matches the value of the dish, I don't mind a larger bill.  But I would venture to say that, all things considered, I'd happily pay almost anything to experience that meal again."  Bailey, who was struggling to shove the last bite of Monkey Bread into her mouth, simply nodded in agreement.

The writers of this blog were invited to dine at this restaurant at no charge in exchange for an honest review.

The Short and Sweet Review

Tea Time with Brandy: Oatworks Smoothies

With all of the elaborate brunches Brandy indulges in from week to week, it's no wonder that every once in a while, she likes the convenience of a quick and easy breakfast on a weekday morning.  "I like a nice smoothie or something along those lines, but I don't have the patience to start juicing or using the vita-whatzit every single morning," she often complains, "I just want a big glass of something cold and fruity and I don't always want to have to go out and find a smoothie place."

Luckily, Brandy was recently introduced to a new bottled smoothie called Oatworks, so called because it not only contains 100% all natural juice, but also the equivalent of 2 bowls of oatmeal.  Oatworks bills itself as "a breakfast in a bottle," or in other words, a great way to enjoy the most important meal of the day anytime one desires. The beverage is made with fresh fruit along with the oats, which provide a great dose of beta glucan that works to make you feel fuller longer and provides natural energy through the vitamins and minerals inherent in it’s ingredients. It's also vegan friendly, dairy free, soy free, kosher, and sweetener free.

The smoothies come in three flavors: Strawberry Banana, Peach Mango, and Pomegranate Blueberry, all in handy portable bottles.  The drink itself is less smoothie and more nectar like in its texture, being more viscous than juice, but not thick and creamy like a traditional smoothie.  The oats have been so finely ground that they aren't noticeable in the texture or flavor, which Brandy appreciated.  "I had thought the drink might be a bit chunky, but instead its more like a a rich, indulgent juice with a smooth mouth feel.  How extraordinary!"  

Oatworks smoothies can be purchased directly from their website or via Amazon

The writers of this blog were sent samples of this product in exchange for an honest review

Grand Tour or It's a Small World After All

The Slow and Savory Review

As regular readers of this blog will know, Brandy is quite the well seasoned world traveler.  "I have lived for at least six months on every continent on this planet," she will proclaim, proudly, "And let me tell you, those six months in Antarctica weren't as cold as you might think."  In fact, Brandy isn't quite sure why she decided to settle in Chicago for the time being, but she's been here so long now that only her native land of England can claim to have held her longer."It just seemed like the right time to stop," she says when asked, "I suppose I just started to acquire too many...things, and those things just happen to be best kept in Chicago.  Not that I don't still have a touch of wanderlust, I just like having a place to come home to at the end of the day."

Recently, it came to Brandy's attention that Chef Roger Herring, formally of Socca, had opened a new restaurant in North Center called Grand Tour.  This establishment professed to serve dishes from all around the world, from South American to Europe to Asia.  As Socca was one of Brandy's favorite brunches of all time and with the concept behind this new place being right up her alley, Brandy simply could not wait to visit Grand Tour for herself.

The inside of Grand Tour was quite impressive, in both size and spacing.  A huge circular bar held the focus of the room, which was lined with high tables, booths, and ornate stools to accommodate any sort of desired seating.  At the back of the room was a small, well lit stage, where, presumably, live music could be performed for the room, but currently the large television screens that encircled the bar provided the visual entertainment while piped in classic rock played.  Other than that, the decor was unremarkable and pretty typical for a bar and grill.  "I'd love to see a little more indication of the theme," Brandy mused, looking around the room, "Not necessarily safari helmets and corny props like that, but maybe some subtle hints of world travel would have been nice."

The cheerful waitress happily explained all of the drink specials to Brandy, charming her by letting her know the red sangria wasn't at it's best that day.  "It's a little dry, if you ask me," she said, "But some people like a dryer sangria."  "I'm certainly not one of them," Brandy winked at her.  Brandy opted instead for one of the many interesting sounding cocktails on the front of the drink menu (though it took her several minutes to read the menu, as the one she'd been given was severally water spotted), ordering something called the Weathered Traveler made with white whiskey, blueberry lemoncello, lavendar, soda, and bitters.  The drink was strong without being abrasive, and had a nice refreshing effect.  The lavender did make it a little perfumey, but not unpleasantly so, and Brandy found it a rather nice drink to sip throughout her meal.

First she started off with the French Toast, which the menu marked as being Canadian inspired.  Brandy supposed the Canadian element was the maple syrup, and in that way, the theme seemed to be a bit tacked on, as the syrup was simply a drizzle on top of the plate.  The French toast itself was pretty standard, being cut into thin triangles and topped with slices of banana, strawberry, and pecans as well as dollops of whipped cream that looked suspiciously like they'd come from a can.  The overall taste wasn't bad at all, but Brandy couldn't help feeling a little disappointed.  "One of my favorite French toasts of all time was at Socca, Roger Herring's old haunt, and in comparison to that dish, this one is just not on the same level," Brandy whimpered, "And especially with an $11 price tag, I'd like to think I'm getting something a little more special than what a greasy spoon diner would give me for half as much."

Lastly Brandy ordered the Merica Burger, an homage to perhaps America's most well known fast food favorite.  The burger came topped with American cheese, lettuce, bacon beer jam, and "special sauce" (at this point, even non Americans like Brandy know that "special sauce" probably means Thousand Island dressing with relish) and was served with a side of fries.  The fries were yet another unremarkable part of the meal: under seasoned and probably cooked from frozen, but tasty enough for plate filler.  The burger was actually quite nice: the meat seemed to be a custom blend as the texture was fairly smooth and lean.  Brandy wished for a bit more of either the sauce or the bacon beer jam, as both seemed to fade into the background, though the burger itself provided a nice meaty flavor and the American cheese, as much as foodies like to make fun of it, did lend a nice silky feeling to each mouthful.

Though the service was warm and friendly, the space open and inviting, and the concept intriguing, in the end Brandy felt a bit let down by the food at Grand Tour.  "It's not that anything was bad," she tried to explain to herself as she left, "I was just hoping for a bit more oomph, as they say.  That meal was less a worldly tasting and more a standard American brunch dressed up to look exotic.  Don't get me wrong, there's nothing wrong with an American brunch; it's what I've grown to love these past few years, after all.  But if that's what is on offer, don't try to trick people into thinking there's some grand design behind the menu that's not really there.  Or maybe I'm just still bitter about paying $11 for that damned French toast..."

The Short and Sweet Review

Postcards from Bunny: Victoria Amory

As of late, Bunny has been traveling through Japan while her husband does research into some of the ancient Buddhist temples in Nara, and while there, Bunny's love of brunch has been translated into an adoration for bento boxes.  "They are just so enchanting!" she sighs while describing that particular brand of boxed lunch, where decoration and visual appeal is just as important as the food itself, which often consists of some sort of rice dish, vegetables, fruits, sausages, fried chicken, and several small servings of different salads.  Bunny has spent many hours wandering through the local stores, gazing enviously at all of the cutters, shapers, cups, and other adorable tools that can be used to make one's lunch something really special.

Upon hearing of Bunny's new "bento deco" hobby, Brandy sent her a little care package to aid in her recipe development.  "I understand that the Japanese are very good about using condiments in their bento boxes," Brandy wrote, "So I thought these little wonders might come in handy."  What Brandy had sent her was a set of condiments from Victoria Amory, a Greenwich based chef, author, and hostess extraordinaire who has come out with a line of 9 gourmet condiments, including ketchups, mayonnaise, pasta sauces, and a peppery concoction known as piri piri.  Bunny was simply thrilled to see that Brandy had sent her a container each of the the Champagne Ketchup, the Roasted Garlic Mayonnaise, and the Green Chili Piri Piri to experiment with.

Taking traditional bento box dishes as her inspiration, Bunny quickly whipped up two recipes that would not only be right at home in a bento box, but also on a brunch plate!  The Roasted Garlic Mayonnaise proved to be the perfect base for a simple potato salad with green beans and fresh herbs, turning a humble side dish into a deeply flavored star.  Bunny had also learned the art of making tamago, or a sweetened rolled omelet, which is often served cold with rice, and she thought the sweet and tangy Champagne Ketchup as well as the relish like Piri Piri would be ideal for putting a whole new twist on this traditional favorite.  "Thank you, my dear friend!" Bunny wrote back to Brandy, "Although bento boxes are made to be highly portable, I'm afraid I won't be able to send you back any of the fruits of my labor.  Luckily, I have signed us up for an Instagram account, so I can post pictures of what I've come up with for all to see!"

The writers of this blog were sent product samples free of charge for the purposes of this post.


Japanese Style Rolled Omelet with Ketchup and Piri Piri

4 large eggs
1 tablespoon Victoria Amory Champagne Ketchup
1 tablespoon Victory Amory Piri Piri
Salt and pepper to taste
Cooking spray

Crack the eggs into 2 separate bowls (2 eggs per bowl) and season with salt and pepper.  In one bowl, add the Victoria Amory Champagne Ketchup, and in the other bowl add the Victoria Amory Piri Piri.  Gently combine the condiments with each egg until the mixture is smooth, making sure to not incorporate too much air into the eggs as you go.

Heat a 9 inch frying pan over medium heat and spay with cooking spray.  Add in 1/3 of the piri piri egg mixture and swirl to cover the bottom of the pan in a thin layer, in the same manner as making a crepe.  Pop an big bubbles that may start to appear.  When the sides of the egg have cooked through, but the center is still a little soft, use a spatula to begin rolling the omelette over itself so that you have a log shape on one end of the pan.  Spray the pan again with the cooking spray, taking care to spray underneath the egg roll.  Add 1/3 of the ketchup egg mixture and swirl it around the pan, making sure that it reaches underneath the existing egg roll.  Once again, pop any big bubbles as they appear and begin rolling the omelette (rolling the existing omelette into the center of the newer mixture) once the sides and bottom have cooked through, but before the top has completely solidified.  Repeat this process 4 more times until all of the egg mixtures have been used up.  Carefully transfer the omelette to a plate and cut in half or into slices.  This omelette can be served immediately, but also tastes really good cold!

Herbed Potato and Green Bean Salad with Roasted Garlic Mayonnaise

3 lbs. red potatoes
1 pound fresh green beans, trimmed and halved
1 cup Victoria Amory Roasted Garlic Mayonnaise
1/2 cup fresh chopped herbs (such as chives, rosemary, thyme, parsley)
salt and pepper to taste

Wash the potatoes and trim off any unsightly spots.  Place them in a stock pot and cover completely with water.  Bring the water to a simmer and maintain for about 20 minutes (depending on size of the potatoes), or until a knife slides easily into the center of one of the potatoes.  Drain water and let cool, then cut the potatoes into 2 inch chunks.

In a medium sauce pan, bring salted water to a simmer and add the green beans.  Cook about 6 minutes, or until the green beans become a vibrant green.  Immediately add the green beans to an ice bath , then drain once they have come to room temperature.

In a large bowl, add the Victoria Amory Roasted Garlic Mayonnaise, the herbs, and the salt and pepper and stir to combine.  Then add the potatoes and green beans and stir until all of the vegetables are coated with the mayonnaise mixture.  Serve at room temperature or let the salad sit over night in the fridge for a deeper flavor.

Food News: A Peek at Spiaggia's Lounge

Last week Brandy was one of a privileged group of foodies invited to a night at Spiaggia, one of Chicago's most storied Italian restaurants, to experience its newest form.  Founded 30 years ago, Spiaggia has remained on every food fan's radar ever since, mostly due in recent years to the leadership of Chef Partner Tony Mantuano and a line of talented chefs he's appointed there (among them several Top Chef contestants).  This is perhaps why some were a little surprised when this past January Chef Mantuano and his team closed Spiaggia's doors in order to redesign, revitalize, and modernize the "crown jewel of Michigan Avenue."  Spiaggia recently re-opened its doors in May to reveal a more relaxed, yet refined atmosphere that takes full advantage of the spectacular views and light brought to the space by a wall of windows on the eastern side.  Boasting a lush bar and lounge area along with the main dining room, Spiaggia now offers not only dinner, but sophisticated "aperitivo" and curated cocktails, suitable for those looking to relax after work, grab a bite before a show, or just bask in the glow of some of Chicago's culinary masters.

Executive Chef Chris Marchino has worked especially hard to incorporate modern techniques into the  standing menu of Italian classics as to introduce a whole new audience not only to the fine cuisine, but the phenomenal ingredients that have always been key to Spiaggia's success.  Chef Marchino was on hand with a big smile on his face the night Brandy was visiting Spiaggia, fixing plates of of delicious nibbles for the crowd  in between interacting with guests via Twitter and Instagram (@ChrisMarchino).  Most of the dishes were simple and clean, showing off the beauty of the ingredients themselves: thinly shaved Surryano ham and Mortadella topped with a little sweet honeycomb, various artisan cheeses, and sliced cured meats, fresh salmon, and an amazingly delicate buffalo mozzarella with macerated black cherries and a little balsamic vinegar were just some of the gorgeous treats put forward.

One of the newest and most exciting additions to the lounge is the craft cocktail menu, which Chef Mantuano himself helped to create.  Brandy had the pleasure of sampling a few of the new cocktails, her favorite of which was the Summer Smash, a fruity, refreshing mix of apricot and bourbon.  There was also a vibrant punch made with grapefruit juice and tequila, since apparently, tequila is the chef's liquor of choice.  Brandy also tried one of the more classic cocktails with a twist: the house Negroni, which had a mesmerizing, almost florescent yellow gold color and a citrus zing.  Along with the cocktails, the lounge also had an extensive wine list as well some excellent craft beers from Italy.

As one last surprise, Chef Marchino brought out several stunning planks of dessert bites that had everything from blue cheese macaroons to exquisite truffles and mini layer cakes.  Brandy was so overwhelmed by the beauty of the plating that she had absolutely no idea which bites she was tasting, but whatever they were, she could have eaten several more of them.  Finally came the frozen desserts, a veritable rainbow of house made sorbets and gellatos.  Brandy managed to snag a taste of two flavors, a creamy pistachio and an intense strawberry, and if it hadn't been considered a bit of a faux pas, she might have snagged the rest of the bowls for herself before anyone else got a crack at them.

One night of gems like this and Brandy knew why Spiaggia is considered such a treasure.  Scoping out the amazing collection of wine at the entrance as well as the gigantic wheels of cheese displayed behind a pair of lit glass doors near the bar, Brandy was heard to comment, "I think I'll need to be coming back here often.  They may not serve brunch here (of in the more casual Cafe Spiaggia next door), but my mind won't be at rest until I know for sure what each of those cheeses pairs best with."

The writers of this blog were invited to attend this event by the restaurant in exchange for their honest opinions.