Archive for February, 2010

8 Weeks of Winter: Week 8

Monday, February 22nd, 2010

6288_115899445771_115898915771_2154569_3864985_nOur last week of the winter deals, and we’re giving back. Bring in a can for the Lakeview Pantry and receive a 15% discount. Coming in for brunch? Bring in a can per person and get 15% off the meal! Get the percent off your morning joe and help those in need, have a stack of bread pudding pancakes at discount while giving back!

Lakeview Pantry is one of the longest lasting food pantries in Chicago, they serve our local community members in need. If you aren’t sure what to donate a list can be found on their site. Just like our other ’8 weeks,’ it ends Friday (the 26th).

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Rancho Gordo, Not Your Regular Beans

Monday, February 22nd, 2010

Rancho Gordo Package

Rancho Gordo beans are from Napa Vally and are perfect example of our philosophy of making “regular food” special again.

You said beans right? Why do I want fancy beans?

Beans, yes beans, are something to rave about.  These are not your beans-in-a-can beans, these are hand selected bean varieties from the Americas – some on the verge of disappearing – that are non-genetically altered seeds or plants, picked at perfection, dried, and bagged.  The beans always have a fresh taste, full of unexpected flavor from a simple bean.

Special beans? Do I have to cook them special too? What can I use them in?

Nothing special. Soak and cook the Vaqueros in any dish, drop in a handful of rice beans to perk up a soup, or simmer Yellow Eyes all day with your famous stew – they’ll be perfect.  Classic as a side or the main course, Rancho Gordo beans will make any meal lovely.

Why beans, who would would pick beans out of all things?

Starting from tomatoes and moving to beans, the man behind Rancho Gordo wanted to have fresh and delicious indigenous food. He wants to bring back food that is considered a rarity, food originally from this land back into our diets – away from what he calls a “euro-centric”diet.  “New world foods are exciting, tasty, healthy, romantic, and debatably, easier on the earth.”

What kinds of beans? Only fancy? What about kinds I know?

Starting from just a few beans and growing to cover over twenty varieties, Rancho Gordo has something for anyone: not just pinto or black, but Yellow Eye or Vaquero.

Where can I get these?

Here on our shelves. Looking for a particular kind? Let us know, we’ll do what we can to bring you the best beans.  Share in something that had only existed in the lands where beans are a way of life, and are now brought to your kitchen.

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Oaks Chocolate Bars, melty is in the name

Monday, February 22nd, 2010

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Have a taste for chocolate? Pick up an Oak’s Melty or Malty Melty Bar.

Chocolate bar, aren’t there 1000 of those?

Not likes these. Whipped chocolate center and a snappy thick chocolate coating. Oaks have a thick layer of smooth, rich chocolate coating the outside, providing a snap when biting into the bar.  The inside is whipped chocolate, not too heavy and not too light. There are two types of Oaks bars: the Malty Melty has a center with  Malt powder – like those sweet shakes from your childhood, and the Melty Melty is all chocolate all the time.

Who makes them and where are they from?

For over 100 years and five generations Oaks Chocolate has been making chocolate candies in Oshkosh, Wisconsin and we now bring that delicious tradition to you!

Just need a small bit of something chocolaty?

Yeah, we all do sometimes. We’re often overwhelmed by ‘King’ sizes and even regular sized candy bars – packed full of over sugared caramel and too much of everything. The Oak bars the the perfect size and never overwhelming. Oak’s bars are the ideal quell to your chocolate addiction – so much so even Saveur Magazine couldn’t ignore them, mentioning them in their top 100 of this year

Want to pick one or five up?

We’ve got them for you. If we’re low or out, we can always order some for you.

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Cream-Nut Peanut Butter, well rewarded spread

Friday, February 19th, 2010

Cream-Nut Peanut Butter

Old machine made peanut butter is what Cream-Nut is about.

Peanut butter eh?

Lowly Peanut Butter, cast aside too long as a simple condiment only be spread on bread and share the spotlight with Jelly or even packed in celery (raisins optional). The time has come, time for Peanut Butter to become an experience instead of a simple treat. Cream-Nut Peanut Butter is just that; opening the floodgates of sweet unadulterated peanut taste by the spoonful from the jar (how we like it) or on your PB&Js. Chunky or smooth there is a consistency to fix your needs.

How is it any different than a grocery store brand?

This stuff is made with vintage machinery, it has an amazing homemade taste. Cream-nut is the reward of quality linage: the tradition of food carried for over 80 years.  Try it alone, or use it in your favorite peanut butter dish and you will taste the difference. It is also made in Grand Rapids, a great town full of hard working people, which also makes it a local peanut butter.

Where can I get a jar of sweet peanut heaven?

Here, right on our shelves. Pick up a crunch and a creamy, both are great!

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8 Weeks of Winter Wonder: Week 7

Monday, February 15th, 2010

coffee to goOur ’8 weeks’ are almost over but we’re still going strong. This week we’re warming you up with a cup of hot, your choice. All of our to-go hot drinks are “buy 12 get 16,” pay the 12oz price for a 16oz drink. From Lattes to coffee to hot chocolates, all of 16oz sizes are the same price as a 12oz size. Don’t forget the 12oz commuter coffee is always $1 from 7-8am… we can’t carry that price over to the 16oz size, sorry!

Come in and drink up, we’ll help you stay warm on the way to work or spin class.

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Introducing the Southport Grocery Cupcake Truffle!

Tuesday, February 9th, 2010

Individual Cupcake trufflesYes, that is right – a Southport Grocery Cupcake Truffle. Who could possibly think of such a device of comfort and indulgence? None other than our favorite confectioner: Nicole from truffle truffle. What is a Southport Grocery Cupcake Truffle? Imagine for a moment our cupcakes: soft vanilla cake that melts in your mouth, the richness of buttercream frosting lighting all the right synapses. Now, pull that all inside a thick layering of milk, dark, or white chocolate. That’s Southport’s famous cupcake center, rolled in our buttercream frosting, enrobed in a shell of chocolate and top them off with a wide selection sprinkles. Mouth watering yet?

They are available now, $1.50 individually or $24 for 12 in a truffle truffle tin with Southport’s signature blue ribbon. They will also be available on Thursday the 11th to pack in your truffle truffle container. We are overjoyed to bring you this perfect collaboration between two local Chicago businesses.

Pick one up for yourself and another as gift – what could be better?

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8 Weeks of Winter: Week 6

Monday, February 8th, 2010

Cupcake Pic from V-dayThis week’s ‘Wonder’ is all about ‘Spreading the Love.’  Thursday the 11th stop by for free sparkling wine tastes and pack-your-own truffle truffle container with maker Nicole from 6-9pm.  The cafe will stay open to 9pm also!  To help you give your sweetie appreciation they deserve use our ‘V-day tips’ sent via Facebook and Twitter. For those of you dining in, a little chocolate treat as a valentine.

There is a big announcement coming tomorrow too and we are super excited!  Watch out for something yummy! Mark your calendars and keep updated, a lot is happening this week!

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When We Head North……Milwaukee

Friday, February 5th, 2010

I am from Milwaukee and with family and friends still there there are frequent trips north on I94.   Food is a focus on all visits…not too surprising of a statement, now is it!  What are my favorites, you ask? Here are 3 … more to come later.

Number One – Leon’s Custard

Custard…that cold dessert similar to ice-cream…is a popular year-round treat (yes, even in the dead of a Wisconsin winter).  Milwaukee is sprinkled with custard stands all throughout the city, and everyone has their opinion as to which one is the best.  Well I am here to tell you which one is the best…Leon’s Custard.   I have been going there all my life.

I am a purist when it comes to my custard…a vanilla cone all the way!  I believe that if you can do vanilla right the rest falls right into place.  Leon’s vanilla custard has the perfect balance of  butterfat and vanilla to give this rich dessert a clean, fresh taste.  If I want to kick it up a notch I go for the strawberry sundae…it is to-die-for!!  

Leon’s Frozen Custard (3131 South 27th Street) is a Milwaukee landmark, family owned and operated since 1942.  Open all year long!!

 

 

 

Number 2 – Mama Mia’s

You can’t leave town before heading to Mama Mia’s for their pizza and garlic bread.   Milwaukee pizza is thin crust…a crust that stays stiff when you pick up a piece…classic toppings…and just the right amount of sauce so as not to overpower those classic toppings.  But then there is the garlic bread…

When you mention Mama Mia’s to anyone that has been there their first response  is … ‘oh, the garlic bread’.  A 6 inch long 2 inch high piece fresh crusty bread dipped in melted butter, sprinkled with garlic salt and baked to add a bit more crispiness.  So, so good.  Not garlicky enough for you? No worries…there is extra garlic salt at the table.

There are two locations; 8533 West Greenfield Avenue and 18880 West Bluemound Road

Number 3 – Cafe at the Plaza

Need a made-from-scratch breakfast or lunch in downtown Milwaukee?  Cafe at the Plaza is your answer.  The hidden cafe is in the lobby of The Plaza Hotel & Apartments (1007 North Cass Street)…yes, a charming 1920′s style hotel to boot!  Many an artist & actor stays at The Plaza.

The cafe offers a classic Amercian breakfast and lunch menu, and just like Southport Grocery…breakfast is served all day long…so sleep in!  Homey food (I had the Plaza Pleaser last …scrambled eggs, bacon and buttermilk pancakes) in a great atmoshphere….great food in a charming place.

I will share more of my Milwaukee favorites later…would love to hear yours too!

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February’s Secret… Supper

Thursday, February 4th, 2010

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Its been said that Chicago has 2 seasons, winter and construction.  Had enough of winter? Well rid yourself of the winter woes with February’s Secret Supper. February might be the coldest month but we’ll keep you warm; as usual we’ll be hand picking and developing the menu to suit the season. Secret Supper will be 3 for $30 (3 courses, excluding beverages, gratuity, & taxes); the response of last month’s was hard to ignore.

Dinner will be held on Thursday February 18th at 7pm. Call 773-665-0100 to get your table reserved, they will be going fast!

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8 Weeks of Winter Wonder: Week 5

Monday, February 1st, 2010

Old day passwordsSomething very different this week.  We’re giving out passwords: each day we’ll send out a new one via twitter and facebook, each day a different deal and with it a different password. Follow or friend us to keep up-to-date and try not to miss anything.

Just passed the hump of winter and we’re making plans for our future ‘weeks’ and Spread the Love on the Thursday before Valentine’s Day. We’ve got lots more planned, so stay tuned.

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