A LITTLE CELEBRATION

For Dan's Birthday, I was planning to make something new. It was an excuse to do something that was unnecessary for normal people to do. So I did 2 new dishes... The first dish was my creation: White Fungi Floret with Shanghai Bok Choy and Chicken in White Sauce. The second was Cassia Pork, a traditional dish from Northern China, a better version of Moo Shu Pork by my favorite teacher, Grace Chu.

I am proud of my White Fungi dish. Usually White Fungi is prepared for sweet dish ( as I know it). I like the texture of White Fungi. It is crunchy and meaty at the same time, a unique combination. What I did was to soak the fungi in the warm water and simmer them in ginger chicken broth for almost 1 hr. I placed it on a bed of Shanghai Bok Choy and pour a garlic chicken sauce with green pea. This dish is very light, savory, with layers of texture and taste. 

The second dish is very unique. It is basically chinese vegetarian tacos with scrambled egg. Again, texture is the main character of this dish. Very balance in taste and very refreshing.

The combination of cloud mushroom, black mushroom, golden needle (dried tiger lilly buds) with dried scramble eggs is a perfect fillings for chinese tortilla made of flour, water, and vegetable oil ( Mrs. Chu called it doilies).  

If you think about it, the preparation of these dish wasn't practical at all for regular night dinner. But considering this was Dan's birthday, It worth an effort. I even make my own doilies.

Well... I like the experiment. Am I crazy?? not really, considering I make my own clay bowl for the dish... ha!

Happy Birthday Dan!

RESTAURANT REVIEW 0901: GRAHAM ELLIOTT, CHICAGO

Location:

Downtown Chicago, off from the hustle and bustle of Mag. Mile.

www.grahameliott.com

 

Price: $$$

 

Culinary type: Creative, Playful

 

Rating: ** ½

 

Chef: Graham Elliott Bowles

 

My story:

I like this restaurant. It is less pretentious and definitely has a sense of neighborhood place. You will be comfortable to dine in this place for regular “dining-out” night, first date, or want something that is not spectacular from the restaurant ambiance point of view. Definitely it is a restaurant that makes an effort to stress on the food itself.

 

I knew I will be spending my birthday in Chicago for a business trip. So there you go, I ask Linda to help me making a reservation on the restaurant that was reviewed as the most “playful” in Chicagoland area. I think it was a smart move.

 

It was a very delightful evening with Jim, Paul, Peggy. After a little shopping excursion, we headed to this restaurant and surprised by the warmth of the service. Seems like the whole restaurant atmosphere is very relax.

 

Instead of bread, we have seasoned popcorn (with ranch and herbs), and it was a surprise. It was gone within no time. I decided to pair my dinner with GREAT wine that Paul ordered. It was a pinot by Ken Wright.

 

My first course was Kung Pao Sweet bread, which is very playful. The whole dish is celebration of texture and layer of taste with a touch of Orient. The sweet bread was deep-fried to create crunchiness from the outside, and very tasty and perfect consistency inside. It was compliment by the crunchiness of seasoned broccoli floret. What impressed me was the layering of taste to the sauce: Kung Pao sauce with taste of peanut brittle, black sesame, and chili oil.  This is an A-dish for me.

 

I choose Grilled Colorado Lamb over Pistachio Stuffed Pork. It was delightful and for sure playful, but I think it is rather complicated dish for my palette. If only they move one of the ingredients of the menu. Unlike the sweetbread, which I would consider simple, this dish has too many stuff to think about. And usually I do not want to think when I eat… Complicated me!

 

I tasted a little soup that Peggy and Jim ordered. It was quite tasty. Peggy thought it was a bit too sweet. Paul like the Bison that he ordered but he said it is a bit chewy. I think it was normal for Bison. It has so many fiber.

 

Overall, for a neighborhood restaurant, it was a good experience. Great waiter, great food delivery, good food and comfortable atmosphere.  I would give 2 ½ stars from 4 stars rating for this restaurant. The price is bit high for this restaurant, but considering the food quality, preparation and the high rent of the restaurant, it was ok. What do you think???

 

Ps.. I love the logo of this restaurant.

Sorry the pictures are not too great! I need better camera