On the Road: A weekend in Lake Geneva

Everybody needs a getaway every now and then, and Brandy is no exception.  Though she set down her roots pretty firmly in Chicago a few years ago, she's recently been missing her jet setting ways.  "Bunny's always flying off somewhere exciting," she often moans, "And I'm so used to the city that what was once sparkly and new now seems dingy and mundane.  Perhaps it's time for a little trip out of the city.  Out of the suburbs even.  Out of the state!  Yes, I think I know exactly where to go for a little refreshment."

Packing her bags and throwing them into her handy Zipcar, Brandy got on the road and headed to Lake Geneva for a soul refreshing weekend stay at Ridge Hotel.  The Ridge is located just a short drive from the center of Lake Geneva and features breath taking views of Lake Como.  The entire location had recently undergone extensive modernization and renovations, transforming it into a more relaxed, yet luxurious hideaway for wedding parties, holiday makers, and the like.  The grounds were lush and beautiful, while the newly decorated lobby welcomed guests with modern furnishings and an open, inviting space to sit, relax, and people watch for a spell.  Around the back, the hotel featured a cabana style bar, both indoor and out door swimming pools, cozy fire pits, and several nature paths leading down to the lake.  The hotel also housed a salon and spa, a gym, a cafe at the front and a brand new restaurant called Crafted Americana.

Brandy checked in with ease and before she headed to her room, she wandered over to Bean and Vine, a quaint cafe in the lobby.  Coolers at the front housed bottles of wine, liquor, and cocktail mixers so that guests could easily grab and go on their way to a lake side picnic.  She picked up a quick sandwich from the cafe (a hot and melty Ridge Scramble with cheese, bacon, eggs, onions, and spinach) as well as a massive eclair and a large cup of iced coffee, then she headed up the stairs to see her digs for the weekend.  She was delighted to find a comfortable room with a lakeside view, a kind sized bed, a loveseat, a desk, a luxury bathroom, and a flat screen television.  "This will do nicely," Brandy sighed as she set down her bags.  Not having been far away from the city in such a long while meant that the peaceful quiet of birds chirping and a gentle breeze running through the trees outside were already doing wonders for Brandy's state of mind.  But of course, she hadn't come out to Lake Geneva to simply sit around her hotel room, so she put on some of her favorite music and got ready for dinner.

Heading five minutes further down the road, Brandy landed at Hunt Club, a beautiful converted mansion over looking a scenic golf course that now housed a world class steak house.  Brandy was immediately charmed by the non-pretentious feel of the place, an achievement for a steak house, which can often feel stuffy and overly formal.  Seated at a window overlooking a water hazard, she ordered a glass of Moscatto to start off her meal while she munched on some house baked bread and herb butter.

First to the table was a Colossal Crab Cake roasted asparagus, sweet peas, and a beautifully delicate caramelized onion ragu.  Brandy really enjoyed the texture of the crab cake, which held together well, and had the perfect ratio of crab to breading.  Next up, she tried the Lobster Bisque, which was so rich and buttery and flavorful that she instantly knew it was the best lobster bisque she'd ever had.  "Oh, I could slurp about three more bowls of this and call it a night!" she exclaimed.  For her entree, she ordered the Tenderloin Trio, a grouping of filets with garlic parmesan, au poivre (peppercorn), and candied pecan crusts.  The steak, as to be expected, was cooked to a perfect medium rare, and was tender and juicy as a good steak should be.  Brandy loved all of the crusts, but was especially surprised by the candied pecans and how their slight bit of sweetness and crunch went perfectly with the steak.  For her sides, Brandy requested some Creamy Macaroni and Cheese (which she ordered topped with lobster at the suggestion of the waitress), and some smokey Roasted Brussels Sprouts with more candied pecans and house cured bacon.  Finally, she ended her meal with a delicate Apple Tarte Tatin, which had lovely tart Granny Smith apples over a thin and buttery crust, and was topped with salted caramel sauce and some vanilla gelato.  "It's no wonder they call this place Chicago's Playground," Brandy sighed in contentment as she finished off her dessert with a tiny espresso.

Returning to The Ridge, Brandy adjourned to the veranda for a few cocktails.  There she mingled with some of the other guests, most of which were part of one of two wedding parties at the hotel that weekend, and enjoyed the beautiful grounds and views of the lake until the sun fell below the horizon.  She considered going for a brief dip in the indoor pool, but remembered the old rule about not swimming after having eaten, and instead retired for the evening.

The following morning, Brandy awoke feeling somewhat refreshed and hungry once again, so she headed down to the newly opened Crafted Americana restaurant to see what Lake Geneva had to offer in the way of brunch.  The restaurant faced out towards the back of the hotel so that one could sit and admire the lake while enjoying a meal.  The tall windows filled the place with sunlight, even on a cloudy day, and everything from the open kitchen to the light fixtures to the leather backed booths gave off an atmosphere of comfort and luxury all at once.  Brandy started off with a simple Yogurt with granola and fresh berries, which had a lovely lightness.  For her main dish, she opted for the Beef and Grits, an unusual twist on the Southern classic made with a scoop of beef stew over creamy parmesan grits and topped with a perfectly poached egg.  Brandy quite liked the homey feel of the dish, which added to the over all unpretentious air of the place.

Finally, Brandy decided to explore the town.  First, she walked down to Lake Como and had a lovely and peaceful think by the water side, watching various boats wiz by, and then she headed out to the main drag to do a bit of shopping in the collection of unique boutiques and independent businesses that lined either side of the street.  Finally, she booked herself into a local spa for some real relaxation with a facial, pedicure, and a massage, before she ended her trip with a walk around an outdoor art fair.  "I can certainly see why Lake Geneva has become such a popular getaway for harried city folk like me," she commented, "And in fact, the gentle peace and friendliness I've experienced here is almost making me think twice about living in the city altogether!"  Regardless of her longing to stay for a few more days (or weeks, for that matter) Brandy reluctantly headed back to sweet home Chicago, but with enough left over peace of mind to confront the daily grind with some new found perspective.

Make sure to check out our Facebook page for lots more pictures of Brandy's trip to Lake Geneva!

The writers of this blog were invited to stay at The Ridge and dine at some of the mentioned restaurants free of charge in return for an honest review.

Teatime with Brandy: Marinades and Sides from Wild Garden

Recently, Brandy has been looking for ways to spice up her home made brunch dishes.  "I'm just getting a little bored of regular old eggs and bacon and pancakes.  Time for something new and exciting!" she grumbled to herself.  Thinking thusly, she was on the lookout while shopping at her local Jewel when she came across something near the meat section; a row of intriguing looking pouches from a company called Wild Garden.

Turns out, Wild Garden had released a line of quick marinades and heat-and-serve pilafs that were simple to use while adding a bit of Mediterranean flavor to otherwise unremarkable dishes.  The marinades don't require any prep work other than dousing one's chosen protein in them immediately before cooking, while the pilafs all simply required about 90 seconds in the microwave.  "These might be just the ticket to make my brunch dishes more exciting," Brandy exclaimed.

First, Brandy decided to create a simple Steak and Eggs dish with the Turkish marinade and the Couscous, both of which were tomato based.  Following the advice on the marinade package to cover her steak and cook immediately, Brandy placed her flavor encrusted New York strip in a pan and seared it to medium perfection.  Meanwhile, she cracked an egg into the couscous before setting it into the microwave to cook.  What she ended up with was an incredibly flavorful steak, a perfectly poached egg, and a hearty bed of couscous, which certainly made for an intriguing brunch.

Impressed by just how much flavor the meat had taken on from the marinade, she next turned to the Shawarma flavor and the Rice and Lentil side.  Deciding to try for a kebob-style dish, she took some thick cut bacon and dipped it into the marinade (which had an almost curry like flavor) and then threaded the meat onto skewers along with some par-boiled marble potatoes and cremini mushrooms, and then she roasted the lot in the oven.  The result was a smokey, spiced, hearty combo that went perfectly over the rice and lentils, which had been flavored with caramelized onions.  "Next time, I'm taking these beauties out to the grill!" Brandy exclaimed.

Lastly, Brandy decided to use the Persian marinade to re-invent chicken and waffles.  She took chicken tenderloins and doused them in the aromatic and herbaceous marinade, then coated them in waffle batter (made by adding milk and an egg to a pre-made pancake mix) and pan-fried them until golden brown.  The batter took on the flavor of the marinade as well, giving it a rich color and a light crispness that perfectly emulated a waffle.  She served this along side the Bulgar side, which had been flavored with a mix of spices and herbs that matched the flavor of the chicken extremely well.

"This is exactly what I hoped for," Brandy said, contentedly, "A simple thing that sparks the imagination towards an infinite possibility of dishes without a lot of added work.  I think I may need to make another trip to Jewel to stock up on some more of these lovely products!"

The writers of this blog were send products free of charge in order to facilitate the writing of this post.

Postcard from Bunny: Dinner at Mesa Urbana

Bunny recently stopped into town for a brief visit, and determined as she has been to explore the suburbs this summer, she rounded up her friend Starr and headed into the Glenview/Northbrook area.  "Where should we eat?" Bunny questioned, knowing Starr was more familiar with the area than she was.  "Well, there's a lot of Asian food around here, specifically Korean, so if you're up for that..."  "I did just get back from Seoul, so I would love something a little different.  Say, aren't tacos all the rage in Chicago right now?  Maybe we can find an exciting Mexican restaurant."

After a short while of driving to and fro, the ladies settled on a new restaurant by the name of Mesa Urbana, a Mexican fusion spot concentrating on a variety of share plates and cocktails made from fresh and seasonal ingredients.  "Aside from the fact that I like the idea of fusion restaurants in general," said Bunny, "A place that encourages sharing is exactly what we need in order to taste as much as possible!"

Bunny and Starr started off with a couple of delicious margaritas in Strawberry Pineapple and Watermelon Lime.  Both were perfectly mixed with refreshing and fruity flavors that were fun and vibrant all at the same time.  Bunny especially liked that fresh fruit had been muddled into the drinks, reiterating the point that all of the drinks at Mesa Urbana were made with fresh juice and not from any mixes.  "Oh, these are the most dangerous kind of drinks," Bunny giggled, "I could easily have three or four of these without even realizing it!"

For their appetizers, Bunny and Starr ordered a trio of dishes to share, abiding by the old tea time rule of one for each and one for the table.  First up was the Calamari Frito, served with an intriguing mango sweet chili sauce.  The calamari was perfectly fried so as to be tender and not too chewy, but the sweet, tangy, spicy sauce is what really made the dish truly unique.  Next up, they sampled the Quesadilla De Huitlacoche, made with black bean relish, melty cheese, Mexican herbs, and a huitlacoche, a type of mushroom that grows on corn and has a flavor that resembled truffles.  Bunny and Starr found the quesadilla very earthy with an unexpectedly bitter note that wasn't entirely unwelcome.  The texture was crunchy and gooey all at the same time, as a good quesadilla should be, but still light and fresh.  Lastly, they split an Empanada, which was filled with leeks, artichoke hearts, cream cheese, and lobster.  The casing of the empanada was doughy and buttery, while the interior was creamy, decadent, and very flavorful.  Bunny was happy to see that this dish came served with a side of greens, which helped to brighten up the otherwise very rich empanada filling.

Moving on to entrees, they again obeyed the rule of three.  Wishing to see if the tacos in Northbrook measured up to the high standards of Chicago's booming taco scene, they first sampled the Pescado, or fish tacos, made with pan seared grouper and topped with pineapple relish, cabbage, avocado, and a caper ailoi.  The fish was wonderfully flaky and added to the party of textures in the tacos, from the crunchy cabbage, the juicy relish, and the smooth avocado.  "I always think the true judge of a good taco place is their fish taco," said Bunny, "And this one certainly passes that test!"  Next, they moved on to the Flautes De Pollo, a different style of taco made with chicken, potato, cabbage, avocado, and dressed with plum sauce and creme fraiche.  The flautes had a crispy texture and an over all smokey flavor, making this a more substantial and bold dish than the fresher and lighter fish tacos (a good counter part, Bunny thought).  Lastly, they tried the Camarones Tropical, a shrimp dish made with pineapple, blood orange juice, asparagus, and jasmine rice.  Bunny enjoyed the bright and citrusy flavor of the shrimp, which almost resembled a Chinese style sweet and sour sauce, and actually wished that the sauce had permeated the shrimp a little more.

Finally, Starr and Bunny decided to share a Lava Cake for dessert.  This decadent chocolate cake came topped with macerated cherries and a scoop of vanilla ice cream, adding even more richness to an already sinful plate.  The cherries actually helped to even out the dense chocolate cake quite nicely with a dose of tartness, giving it a sophisticated finish.

Aside from the fresh food and the killer cocktails, Bunny was impressed by the friendly and knowledgeable staff, the bright and vibrant decor, and the fact that the place was comfortable even when filled to the brim with customers ("It's rather impressive that they've managed to fill up a suburban restaurant on a weekday evening as well!" Bunny observed).  All in all, Mesa Urbana turned out to be a worthwhile excursion and one that Bunny will be excited to revisit in the future as it grows and evolves.  "Now," she said to Starr as they got back in the car, "Tell me about these Pokemon things everyone is chasing around."

The writers of this blog were invited to dine by the restaurant free of charge in exchange for an honest review.

Lark or And Your Bird Can Brunch

The Slow and Savory Review

Aristotle had Plato.  Sherlock had Mycroft.  Luke had Yoda.  Brandy has Belvedere,

Yes indeed, there is one person in this world who might know more about brunch than Brandy and that person goes by the singular name of Belvedere.  Brandy met Belvedere one chilly autumn evening at an experimental theater performance in the basement of a cracker factory.  The doom and gloom of the absurdist piece wasn't quite as effective as its director had hoped due to the pervasive smell of butter in the air, which had given Brandy a case of the giggles throughout the performance.  Belvedere, there to review the show for a major publication, was quite taken with the irreverent girl and offered to take her out to brunch the following morning, and Brandy, intrigued by the tuxedoed man who seemed to have a martini permanently embedded in his fist, readily agreed.  The following morning, she was taught exactly how to evaluate a mimosa, how to judge the consistency of French toast, and how an eggs benedict is correctly assembled.  It was an education she carried with her for the rest of her life.

So when Brandy learned that Belvedere would be visiting Chicago (a rare event, as the man is highly in demand in his native Pittsburgh, where he ghost writes for a rather entertaining cultural program), Brandy knew she had to take him somewhere fantastic for brunch.  "I want to try something new," he told her, "So new that it should be somewhere even you haven't tried yet."  Brandy was distraught by this request, as she wondered how on earth she was going to impress his formidable palate with somewhere she hadn't put her stamp of approval on.

Thinking back to her visit to Replay in Andersonville earlier in the year, she realized that the same chef that had created the whimsy and originality on their menu had recently premiered a new restaurant in the Boystown neighborhood called Lark.  Lark shared some of the same crowd pleasing dishes as Replay, but with even more exciting additions, the least of which was an extensive selection of freshly made Neapolitan style pizzas.  "This could be as safe a bet as I'm going to get," she pondered, "Goodness me, I haven't been this nervous about a brunch since that fateful day we met!"

Lark had a beautiful, sunny interior which welcomed in the neighborhood with large windows at the front and a bustling bar, at which Brandy and Belvedere grabbed a couple of bright and fresh mimosas before heading to their seat near the stone pizza oven.  "Fresh juice, excellent ratio, not too sweet.  It's... acceptable," Belvedere pronounced, as Brandy let go a sigh of relief.

To start the meal, they placed an order for a plate of Smoked Bacon Arancini and at Belvedere's request (much to Brandy's surprise) a plate of Nachos.  The arancini were fairly light with a smokey, silky interior and a crispy exterior, which Brandy rather enjoyed.  The nachos, though, were quite the surprise with their crisp and freshly made chips, the cool dollops of guacamole and sour cream, juicy morsels of pico de gallo, and a touch of sweetness from a sprinkling of pickled peppers, topped off with some tender chunks of flat iron steak.  Brandy was truly shocked by how much she was enjoying the nachos, but Belvedere seemed non plussed.  "It simply sounded to me like everything one needs to sap up the previous night's...vices.  Never underestimate the value of a plate of chips," he said, sagely.

Moving on to something sweet, Brandy insisted they try an order of the Pineapple and Blueberry Pancakes.  Brandy was pleased to see these pancakes also came adorned with a snowfall of coconut and a side of homemade vanilla pineapple maple syrup.  "I never order pancakes unless they are something truly unique," she told Belvedere, "And these look like nothing I've ever seen."  The pancakes were substantial, but also fluffy, and had blueberries mixed throughout them as well as topping them.  Brandy just adored the caramelized flavor of the pineapple mixed with the coconut and tart berries to makes something at once exotic and familiar.

Following that, Belvedere ordered not one, but all of the Benedicts on the menu.  "How else is one to judge the true value of a brunch?" he explained when he saw that Brandy was looking slightly embarrassed by his gluttony.  The Lobster Benedict was just as good as Brandy remembered it from Replay with big chunks of lobster, a soft pretzel roll, and an herby hollandaise,  The Crab Cake Benedict had a loose texture to the cake with a bell peppery note, accented by an Old Bay infused hollandaise that gave it a real New England flavor.  Lastly, the Smoked Salmon Benedict was the perfect combination of a traditional benedict and a lox plate with fresh pesto hollandaise and some arugula and tomato to give the entire thing some levity.  "I've seen the rainbow for the colors," Belvedere said cryptically, "But now I need to study the clouds to truly see the sky."

Brandy took this to mean that Belvedere wished to try the signature dish of the restaurant, a wood fired Neapolitan pizza, and there was no better choice than the Breakfast Pizza with mozerella, ricotta, smoked ham, and a sunny side up egg.  The hand tossed crust was thin and crispy with the slightest bit of chew to it, and the woods used to cook it (apple, cherry, and oak) really infused it with tons of flavor.  Brandy especially liked that the cheeses had been made in house, while Belvedere liked that the smokiness of the meat didn't overwhelm everything else.  "All one would need to perfect this would be a little salad on the side," Belvedere suggested.

Anxious as their meal finally came to an end, Brandy looked to her friend for his honest opinion.  "I thought the prices were what I would expect for that caliber of food," he started to say, "And the food itself was well prepared and thought out.  But what really impressed me was the staff, who seemed to know every tiny intricacy of the menu, which speaks to the passion they have to see a new comer to the Chicago dining scene survive.  I do so like to see a well informed staff."  And so, with a final sigh of relief, Brandy realized that she had actually succeeded in impressing her mentor and friend.  "Now, thinking in advance of our next meal," said Belvedere, "I've heard wonderful things about an Italian man named Al and his unique beef preparation."

The writers of this blog were invited to dine by the restaurant free of charge in exchange for and honest review.

The Short and Sweet Review

From the Kitchens of Bunny and Brandy: Composed Toasts with Amish Roll Butter

Brandy has a butter problem.  She loves it, perhaps a bit too much.  When she was a child, she even used to sneak bites off the butter her mother kept on the counter.  "Not the healthiest practice in the world, I'd imagine, but I suspect that is what gave me the refined palate I have today," says Brandy.

Because of that love for butter, Brandy has become pretty picky about the butter she uses on a daily basis.  "No overly salted, artificially colored, flavorless butter will do for me," she says, "When butter is the base upon which you build your dish, why on earth would you want to use an inferior product?  It's like laying down a foundation of plastic straws to build a sky scraper!"

With that in mind, Brandy recently had the chance to try some extraordinary products from Minerva Dairy, America's oldest family owned cheese and butter dairy.  Minerva Dairy specializes in Amish Roll Butter, a slow churned product that is made in small batches and is free from hormones, artificial flavors, and contains a whole 84% butterfat.  Brandy was especially interested in the flavored butters, which came in varieties like Garlic and Herb, Smoked, Pumpkin Spice, and Maple Syrup.  "Not only is the quality of this butter amazing, but these flavors are so intense and pure!" Brandy exclaimed when she first tried the butters.  Her method of testing the flavors was to make some simple pieces of toast, and that is what gave her a brilliant idea for how to best feature these brilliant butters.

The composed toast has become all the rage among the brunch elite in the last few years as a way to showcase superior bread, seasonable vegetables, and artisan condiments, so naturally, Brandy had to come up with her own version, or versions rather.  Inspired by the flavors of the Minerva Dairy Amish Roll Butters, Brandy devised a quartet of seasonal inspired toasts, loaded with bold flavors and the freshest ingredients.

Winter Toast

For the winter toast, Brandy chose to use the Maple butter, the most delicately flavored of the bunch with a slight sweetness to it.  She paired this with a pecan raisin bread, some un-curred bacon jam, a sharp and soft brie cheese, and some sweetened dried cranberries.  "Makes me think of sitting by fire with a cozy blanket," Brandy said, tasting her creation, "Creamy, slightly sweet, slightly salty, and just delicious!"

Fall Toast

Moving on to the majesty of fall, Brandy once again used the pecan raisin bread, but this time she slathered it in the Pumpkin Spice butter and added some crumbled goat cheese, fig butter, and candied pecans for an extra crunch.  This sweet toast was nicely spiced with earthy flavors that had Brandy dreaming of red and orange leaves and the smell of rain in the air.  "Fall is so close, yet so far away," she sighed, "But this year I've got the jump on the pumpkin spice mania!"

Summer Toast

Imagining grills billowing smoke high into the air, Brandy turned to the Smoked butter for this one.  As this butter had the strongest flavor of the bunch, she knew she had to pair it with some pretty rich ingredients, so she used a roasted garlic bread, some thinly sliced sirloin steak, a dose of caramelized onions, and a drizzle of sweet balsamic vinegar glaze.  "It's like a steak house in a single bite!" she exclaimed upon tasting her creation, "Fresh and fruity flavors are all well and good, but if one's summer doesn't predominantly taste like meat and smoke, then I consider it a wasted season."

Spring Toast

Finally, Brandy sliced up the roasted garlic bread once more, but this time she added the Garlic and Herb butter along with a red pesto (made with sun dried tomatoes), some fresh baby spinach, and a sprinkling of freshly grated parmesan cheese to create a lighter version of a bruschetta.  "Anyone who says there's too much garlic on this toast can never truly be a friend of mine," she shrugged before sitting down to devour all of her toast concoctions.

The writers of this blog were sent products by the company free of charge in order to facilitate the writing of this post.