—Pop life: Please don’t forget that I have another column, Pop-Eds, in which I air my thoughts on various hot-button issues. The latest column includes a FREE interview with transgender Republican Col. Jennifer Pritzker (Ret.)—who talks about why she’s distanced herself from Donald Trump, among other things. Please check it out at Andrew449.substack.com.
And now on to culinary items…
—In “Fashion”: In case you didn’t know, this year’s Chicago Gourmet will be Sept. 25-29.
With the Illinois Restaurant Association as the founding sponsor and Southern Glazer’s Wine & Spirits as the presenting sponsor, this year’s theme for Chicago Gourmet is “Fashion, Plated”—a celebration of the fusion of food and fashion.
All of the usual events (and more) are slated to take place, including Tacos & Tequila, Hamburger Hop, Late Night Gourmet, Grand Cru, and Rise & Shine Gourmet. With more than 100 participating chefs yearly, the 2024 talent roster includes renowned names such as: Rick Bayless (Frontera Grill, Topolobampo, XOCO, Bar Sotano and more), Art Smith (Blue Door, Reunion, and more), Lorena Garcia (CHICA, Food Cafe), Jeff Mauro (Mauro Provisions), Joe Flamm (Rose Mary, BLVD Steakhouse), Darnell Reed (Luella’s Southern Kitchen), Tony Priolo (Piccolo Sogno) and many others.
—Sweet picks: Chocolat Uzma owner Chef Uzma Sharif let SAVOR with Andrew know what her favorite Chicago restaurants are.
One favorite spot is Gaylord Fine Indian Cuisine, 100 E. Walton St. (across from Bloomingdale’s), which Sharif has some “dishes [that] taste like Mom’s home cooking.” Sharif also mentioned Taipei Cafe, 2609 S. Halsted St., adding that it has “delicious” vegan and vegetarian options.
—To Wit: Acclaimed Chef Steve Chiappetti is expanding beyond his role at Hotel EMC2 (The Albert; Archive Lounge) with a culinary leadership role at the downtown Chicago property theWit, A Hilton Hotel, Chicago.
Both the Wit and EMC2 are owned and operated by Chicago-based SMASHotels.
Chiappetti’s first initiative at theWit was to reimagine the menu at State and Lake Chicago Tavern. For example, lunch includes shareables like the Local Meat & Cheese Board with farmer style salami, aged cheddar, sweet Wisconsin blue cheese and pickled vegetables; dry rubbed wings with a signature spice blend with hot honey drizzle and toasted sesame seeds; and sandwiches such as the Smoked Brisket Roll and the Tavern Turkey Club. Dinner includes a full steaks section as well as items like the East Coast Seafood Bowl, The State and Lake Featured Pot Pie and Double Dark Fudge Cake.
The tavern is also aiming to be a community hub, with programming ranging from happy hour to a weekly trivia contest.
—Warm vibes: And another chef is expanding holdings, as The Vinoy Resort and Golf Club (in St. Petersburg, Florida) announced its partnership with Chef Lee Wolen and Boka Restaurant Group on a forthcoming restaurant: Elliott Aster.
Wolen is the award-winning chef-partner of Michelin-starred Boka; popular Italian eatery Alla Vita, and neighborhood eatery GG’s Chicken Shop, all based in Chicago. Wolen’s menu there will include items like a 45-day dry-aged prime bone-in ribeye; king crab tagliatelle; endive salad with baby beets, Florida citrus, and a lemon poppyseed vinaigrette; and an antipasti bar. (BTW, Elliott Aster—set to open early next year—is named for the lavender wildflower native to Florida; it’s also an homage to Gene Elliott, the real-estate developer credited with naming The Vinoy after owner Aymer Vinoy Laughner.)
—Happy birthday!: Garrett (not Garrett’s) Popcorn is turning 75.
According to the Sun-Times, Garrett is marking the anniversary by launching several new flavors (including Apple CaramelCrisp) on Sept. 23. Garrett has 14 stores in Chicagoland as well as shops in Atlanta and Las Vegas, the Dallas-Fort Worth International Airport and in Asian countries such as Thailand.
—Honoring the holidays: The Goddess and Grocer has High Holidays covered this year with delicious Rosh Hashanah & Yom Kippur Dinner Packages. Guests can customize their High Holiday meals with extras from the a la carte menu, with additional soups, appetizers, sides, entrees and desserts. The menus are inclusive of dietary restrictions with vegetarian, gluten-free and vegan options—and they can even be shipped via Goldbelly.
All Rosh Hashanah orders must be confirmed with payment by Tuesday, Sept. 24, at noon; and Yom Kippur by Monday, Oct. 7, by noon. The Rosh Hashanah package ($150 for four) includes such items as chicken matzo ball soup, roasted Brussels sprouts, chopped liver, honey apple cake and more. The vegan dinner package ($95 for two) has items such as roasted fall vegetable soup, tzimmes, agave apple cake and much more.
—Coda of honor: Southern Italian restaurant Coda di Volpe, 3335 N. Southport Ave., announced the launch of its new philanthropic initiative, “Pizza & Pasta with Purpose.”
For September, Coda di Volpe is partnering with next-door neighbor, celebrity chef and Windy City culinary icon Stephanie Izard to create the This Little Piggy Pizza. The pie features a Szechuan sausage, pickled peppers, fior di latte, cheddar cheese and a secret mix of spices. As with all of Coda di Volpe’s pizzas, the This Little Piggy Pizza is served with traditional pizza shears to be cut at the table. Chefs Leigh Omilinsky (Daisies Chicago) and John Manion (El Che/Brasero) will collaborate during October and November, respectively.
In honor of Childhood Cancer Awareness Month (September,) a portion of proceeds from every This Little Piggy Pizza sold will benefit Lurie Children’s Hospital of Chicago.
—Dining for a cause: On Monday, Sept. 30, at 6:30 p.m., Brasero, 1709 W. Chicago Ave., will host the sixth annual ‘Pausing for the Cause’ collaboration dinner with Maxwells Trading to benefit Vibrant Emotional Health (Vibrant).
Guests can expect a special family-style, shareable feast. All proceeds raised during the evening will go directly to suicide prevention initiatives at Vibrant. Tickets are $500 per person and they can be purchased here.
Drop me a line (hot news, tips, etc.) at future3733@yahoo.com.
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