Lookingglass Theatre, Frontera Grill and Silverguy Entertainment present Cascabel
Five week limited run from March 21 – April 22, 2012 at the
Lookingglass Theater on Michigan at Pearson in Chicago. Tickets are on
by phone, (312) 337-0665 or at the Lookingglass Theatre box office.
Each ticket includes hors d’oeuvres, a three course dinner, and
On the Menu @ Topolo
Foie Gras con Platano Macho: Banana leaf-wrapped terrine of cured Belle
Farms foie gras & ripe plantain, smoky salsa negra,
brown-butter-toasted sourdough migas, caramelized cacao nibs and tangy
Cascabel Opening Night
Lookingglass Theater is offering a limited number of Opening Night
packages for 2 which include an overnight stay at the Park Hyatt Chicago
on Michigan Avenue, tickets to Cascabel for its official opening on
and the after party with Rick and the rest of the
cast that evening back at the Park Hyatt. For reservations or more
information contact Sarah Gehrki at 773-477-9257 ext. 116 or
Food and Wine Magazine's "Chefs Make Change" Campaign Wraps up
This charitable campaign that benefits the Frontera Farmer Foundation will end on February 15th
, so this is our last pitch to encourage you to contribute. Just go to the
Frontera Farmer Foundation donate page
give any amount that you feel comfortable with. No amount is too small.
Type in the amount you want to donate in the "other" box and in the
dedication box, type in "Chefs Make Change".
Frontera Farmer Foundation Grant Applications are Due this Month
The deadline for applications is rapidly approaching. All applications must be in by Feb. 28th
. There’s still time to apply, here’s the link to the
February 2012 | From Deb's Test Kitchen
It’s that time of year that farmers and avid gardeners alike start
picking out the items that they will be planting this season. Since
there’s always a lot of interest in what we’re growing both in Rick’s
garden and the rooftop, I thought I would have a conversation with Bill
Shore, our master gardener, about what his plans are for this season.
In other news, I’ve included information about Cascabel and the
opening night package that’s being offered. Reminders about the Chefs
Make Change program that benefits our Frontera Farmer Foundation and the
FFF grant applications Feb. 28th deadline. Information on restaurant week, Tortas Frontera's Grand Opening in the American Terminal, plus this month's gadget.
Finally, check out my Valentine’s menu to create your own romantic evening at home.
3 Course Lunch $22.00
February 21 thru February 24
Crispy empanadas filled with mushrooms and served with salsa negra, crema and a frisee/watercress salad with queso aņejo.
Grilled chicken or roasted pork loin in red peanut mole with crispy,
nutty corn tortitas, grilled green beans and red chile peanuts.
Luscious coconut tres leches cake with caramelized pineapple and gooey toasted meringue
Grand Opening of Tortas Frontera in Terminal 3
February 2, 2012
Recipes from Deb’s Test Kitchen
Bill picking last year's long beans.
Bill Shores: Our Master Gardener
Last November Bill met with Rick and the sous chefs to plan this year's
garden. It's a yearly meeting to discuss yields, what worked or didn't
work and their wish list. From that meeting, Bill designs the crop list
and layout of the garden. They then touch base throughout the growing
season and make adjustments as needed.
In order for a crop to be included in this master plan, it has to meet the following criteria:
1. Can it be used in the restaurant?
2. Will it yield enough to be useful in the restaurant?
3. Does it grow well in our climate?
4. Does it look good in the landscape design?
Since Rick also uses the garden when he cooks at home, there are items
that Bill plants just for him, including rhubarb, cherry tomatoes,
basil, thyme, lemon verbena and oregano.
There were some interesting additions in 2011. Bill added a
lighted, self watering area in the kitchen where he grows red veined
sorrel and micro cilantro. The advantage is that these microgreens can
be harvested daily as they are being used. In addition, Chinese long
beans, New Zealand spinach and Swiss chard were also added. The demand
exceeded the supply so this year they will be grown in much larger
quantities. Bill also plans to grow all the salad greens in raised beds
to extend their growing season.
I've posted an
with Bill's recommendations to help you plan your garden, some of last
year's crop yields and information on private tours of Rick's garden.
KitchenArt Pro 55210 Adjust-A-Cup 2-Cup Measuring Cup
The plunger is made from durable metal and the sleeve is made from
polymer. It can be used for both liquid and dry ingredients, but
it’s especially useful for sticky ingredients like honey, peanut butter
or mayonnaise to name just a few and it’s dishwasher safe, which makes
it easy to clean. Just set the plunger for the amount you need and then
push it up through the sleeve to release your ingredient. The sleeve is
marked for pint, cups, ounces and millimeters. I found it on the
site for under $10.
I first heard of this charity through my public library when they held a
drive earlier this winter. The organization was founded 10 years ago
with the mission of providing pajamas and books to youngsters in need,
who are living in group homes and shelters. Since its inception, they
have distributed over 1 million new pajamas and new books in the US and
around the world. They have identified this time of year as the “Danger
Season” when the need for warm pj's reaches a critical stage. Your
donation not only provides for the physical needs of these children, but
also fills a very real emotional void as well. For more information
about this worthy cause, check out their
Test Kitchen Director/Web Site Culinary Director
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