Toloache

I just wanted to comment on another restaurant in New York City because it’s such a great city. Located in Greenwich Village, one of my favorite neighborhoods in New York, is a restaurant called Toloache. As New York City is expanding off the island and into the Queens and Brooklyn (more and more people will claim they live in New York when they really live in a suburb), Greenwich Village still represents the old New York City that has a certain charm to it.

Anyway- Toloache is owned by the Chef, Julian Medina. He also owns Yerba Buena and Yerba Buena Perry. He’s been creating Latin food for over fifteen years, but refined. Julian was inspired by his father and grandfather’s cooking growing up in Mexico City. He trained professionally at Hacienda de Los Morales and Les Celebrites in Mexico City’s Hotel Nikko. There he learned fine dining and French cuisine. He was elevated quickly and in 1996 met Chef Richard Sandoval. Sandoval was charmed with Julian’s vision and energy and invited him to work in New York City. Under Julian, his restaurant, Maya earned two stars from the New York Times. At that time Maya was one of the two Mexican restaurants written up in The New York Times. Julian wanted to continue to expand his skills and attended the French Culinary Institute during the day and worked at Maya at night. He was awarded “Best Final Project” in his graduating class at the French Culinary Institute. I have yet to try this place but it is on my list for my next visit to New York.

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Dining Out

Chicago and New York Dining from Patrick Schaal

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66 Days Until the World Cup

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June 12 marks the start of the 2014 Word Cup and day by day, it approaches. The first match will be Brazil against Croatia. Each day leading up to this amazing tournament brings changes and some of them are not good. Unfortunately Jay Rodriguez, 24, hurt his anterior cruciate ligament in his right knee halfway through the first half in the Saints’ game against Manchester City. Rodriguez will be out of commission for six months to heal his knee, which means, regrettably, he will no longer get the change to play with the Southampton team in the 2014 World Cup.

Rodriguez scored 15 goals for Southampton this season, placing them in 8th place in the Premier League. Striker Rickie Lambert, left back Luke Shaw, and midfielder Adam Lallana all have a chance to make it to Brazil. Unfortunately Rodriguez will be hanging with Theo Walcott on the national team’s injured list.

Les Reed, the Southampton director comments on Jay’s disappointment about not getting the chance to play “but is determined to get back playing for the Saints as soon as possible… Jay has asked us to pass on his gratitude to everybody who has shown him their concern and sympathy during the 48 hours since his injury.” What a good sport!

Jay Rodriguez

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2013 Recap

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Best Meals of 2013:

Surveyed critics, writers, experts. Asked what their best meals of the year were?

The Sunday Dinner Club

Next Vegan –chef Dave Beran

Aroy – ate a Thai feast: sai ua, sai krog, khao soi, som tom, tod mun, larb, pork neck salad

Fat Rice- squid

The Lobby- when had chef Lee Wolen, filled cavity of foie gras torchon with custard grapefruit puree, paired with almond crumble

TWO- the roasted ramp risotto

DryHop- burger and beer

Grace- fine dining

Tanta- raw seafood

Spring – French classics

Senza- scallop dish with cippolini, edamame, blueberry and oxalis

Gather

Avec

Summary of Chicago Eateries in 2013

January: Gene Kato moved to Sumi Robata Bar- top Chicago Japanese restaurant

February: Billy Dec opened !Ay Chiwowa! (tacos)

Top chef fan Fabio Viviani headlined Siena Tavern

March: David Dworshak made Takito Kitchen stand out.

Kendal Duque brought respectability to the menu at American Junkie- sports bar/restaurant/club

April: Kabocha grew

May: Juno opened, Parson’s Chicken & Fish created Negroni slushies– the drink of the summer

I can’t wait until it’s warm enough to consume these Summertime drinks

June: The Berkshire Room in ACME Hotel stood out as a lounge.

Smalls, Smoke Shack & More opened

Endgrain became the go-to for doughnuts and biscuits.

OON opened and closed

July: County Barbecue to Little Italy

August: Tanta opened by Gaston Acurio.

CH Distillery offered gusts to see the distillery.

September: Honey Butter Fried Chicken made fried chicken popular again.

October: The Dawson lost its head chef a month in.

Chop Shop serves great meat at a great price.

November: Matthias Merges opened A10 in Hyde Park, inspired by the Alps.

Summer House Santa Monica opened for those seeking California.

Art Smith opened LYFE Kitchen in River North with a healthy menu.

Lone Wolf is a great alternative for Little Goat diner or Au Cheval

December: Eataly- massive food emporium opened!

Nice Osteria opened ( One of Schaal’s favorites).

Cicchetti opened.

Coppervine pairs each dish with a cocktail, beer or wine.

Sportsman’s Club opened, a new cocktail bar in Humboldt Park.

Analogue opened, with the same bartenders from Violet Hour.

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98 Days Until the World Cup

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The Countdown Begins…

June 12 marks the start of the World Cup: Brazil versus Croatia to start. Ecuador has decided to retire the Number 11 jersey. They recently played Australia in a friendly match in London and won 4-3. No one on the Ecuador team was wearing Number 11. A little background on this decision around the Number 11 jersey: Christian Benítez, their striker, recently passed away due to a heart attack at the age of 27 while playing for his club team in Qatar in July.

According to FIFA regulations, his number must be available for use in the World Cup in June. However Ecuador’s federation is going to resist this. They want to honor Benítez. “We will have to have it, that’s what we’ve been told,” Reinaldo Rueda, Ecuador Coach, told Reuters regarding the Number 11 Jersey for the World Cup in June.

The numbering convention, until a few decades ago, precluded individual players from owning their numbers. The goalkeeper wears Number 1 and the numbers go up from back to front, with the striker having Number 11. It’s a touchy situation- the team and fans want to honor a player and what other way to do that by holding on to their number but if every great player was honored, the numbers would be in hundreds by now. Maybe that’s not a bad thing?

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Super Bowl Eats

We are three days away from Super Bowl Sunday- a day I sometimes include as a holiday.  You may catch me at The Refinery in Chicago, IL feasting on some Sriracha wings and caramel cheddar popcorn!  Sriracha is one of my favorite hot sauces- sometimes I even put it on popcorn too.  Seahawks or Broncos... I must say I am excited for this game.  I think these two teams are both going to BRING IT and I'll reveal my favorite later. More to come...