Foodie Fridays: Warm Up With Hot Eats In Chicago!

Chef Amanda Downing is spicing things up at Rockit Bar and Grill, located at 22 W. Hubbard, to give Chicagoans a break from the bone-chilling weather with the return of the Fifth Annual Chilifest starting Monday, January 21 – Friday, January 25. 

Each day, Rockit Bar & Grill will push the envelope even further on this beloved American staple by turning it into the most innovative “warm-you-up-from-the-inside-out” chili offered in Chicago!

What could be more satisfying than the average chili? Rockit Bar & Grill’s Andouille Chili ($10) with smoked andouille sausage, red bell peppers, black-eyed peas, tomatoes and aged white cheddar kick starting this year’s Chilifest on Monday, January 21. 

Other daily chili specials include:

Tuesday, January 22

Bacon Chili ($10) braised applewood smoked bacon, corn

tortilla strips, chives, bacon sour cream.

Wednesday, January 23

Beef Chili ($10) cremini mushrooms, roasted portobello

mushrooms, navy beans, truffle pecorino cheese

Thursday, January 24

Pork Chili ($10) ancho braised pork shoulder, pinto beans,

pico de gallo, queso fresco

Friday, January 25

Chicken Chili ($10) chipotle braised chicken, white beans,

 cilantro, avocado salsa

In addition to these special offerings, Chef Amanda will prepare Vegan Chili ($10) lentils, soy sausage, edamame, bell peppers, cumin, tomatoes, Chili Mac ($14) four cheese mac & cheese, turkey chili, shredded cheddar jack cheese and Chili Cheese Fries ($10) crispy french fries, turkey chili, cheddar cheese, jalapenos, available everyday during Chilifest.

For more information on Rockit Bar & Grill’s Fifth Annual Chilifest, visit www.rockitbarandgrill.com.

To celebrate Hundred Horse, their new collaborative brew with Philadelphia's Alla Spina Restaurant and Victory Brewing Company, the Publican has organized a launch dinner on Thursday, January 24, 2013.

Hundred Horse will enter the Chicago market for a limited time beginning on the same day and the Publican will be the Chicago headquarters for the Midwest debut. 

Hundred Horse is a dry, rich ale (5.5% alcohol) made with German Kolsch yeast and Oregon chestnuts.

5:30pm-10:30pm:

A four-course compilation menu from the culinary teams of Alla Spina--Marc Vetri, Michael Deganis & Jeff Michaud and The Publican--Paul Kahan & Brian Huston, will be featured. Each course will be paired with a different Victory Brewing Company beer, all of which will be featured for the first time ever in the Chicago market. 

Price of the menu and corresponding beer pairing is $65/guest, not inclusive of sales tax or gratuity. Reservations will be available every 30 minutes between 5:30pm and 10:30pm and are strongly encouraged. 

As this will be the only menu offered on Thursday, January 24th (The Publican a la carte menu will not be offered) reservations are available by telephone only 312.733.9555--Open Table reservations are not currently available. 

Menu:
Reception beer: Victory Braumeister Pils

1st course: 
Alla Spina - escarole "wedge salad" with blue cheese and pig's head
Publican - fried clams with artichokes and fennel pollen aioli
Victory Via Weisse

2nd course: 
Alla Spina - "pizzoccheri" buckwheat crepe with fontina cheese and cabbage
Publican - smoked lamb and pork belly sausage with apples and brussels sprouts.
Victory Hundred Horse

3rd course: Victory Novello
Alla Spina - pork loin with seafood fritto misto
Publican - guinea hen "in hay" with sunchokes, salsa verde and liver mousse
Victory Novello

4th course: 
Publican Dessert TBD
Victory Red Thunder

Feb 5th, join Publican, again, as it hosts a locavore 4-course, 5 wine tasting dinner .The Menu created by Chef Chris Kuziemko, pairs dishes with Chateau Grand Traverse Vineyards (MI) vintages by winemaker Sean O'Keefe--should be a really enjoyable night of food and unique drink!

Check out the menu below, the event starts at 7pm, and the cost is $75 before tax and gratuity.

1ST COURSE

Fish Fry: fried clams, meyer lemon, parmesan tempura, and baby artichokes wine pairing – 2011 Laika Grüner Veltliner

2ND COURSE

Sturgeon: lightly smoked sturgeon, n’duja broth, shrimp, peppers, and leeks wine pairing – 2011 lot 49 Riesling

3RD COURSE

Lamb: braised lamb, sunchokes, carrots, and merguez sausage wine pairing – 2010 Gamay Noir Reserve

4TH COURSE

Dessert course: to be announced wine pairing – 1996 Riesling

Finally, indulge in comfort food at the newly opened Little Goat. Chef Stephanie Izard's newest eatery opened on December 28th.  Located in Chicago’s West Loop area at 820 W. Randolph Street, the new 8,200 square foot space will serve traditional diner food created from fresh and local ingredients.  The diner can seat approximately 120 patrons and will is open from 7:00 a.m. to 2:00 a.m. daily.

The Little Goat Diner menu will include breakfast served all day and classic diner favorites made with ingredients that are either locally produced or made in-house. The menu will be divided into 11 different sections including: breakfast, breakfast sides, breakfast breads, salads, soups, burgers, potatoes, sandwiches, snacks, sides and supper.  Menu highlights include:

-       Fat Elvis Waffles: banana, peanut butter-butter, bacon maple syrup

-       Pork Belly Pancake: scallion pancake, house hoisin, bok choy salad, ginger maple dressing

-       Hot Crab Dip: creamy cheesy crab, ritz crackers

Little Goat Bread:

Little Goat Bread, features the diner’s coffee shop, deli, bakery, retail and bar area.  Morning pastries, soup and sandwiches for lunch, and freshly roasted Stumptown Coffee are available for grab ‘n go throughout the day.  Full loaves of bread including baguettes, sourdough and seasonal flavors are available for purchase daily  -- perfect for picking up a loaf on the way home to make dinner.  The glass-enclosed bakery, which serves as an active backdrop for the space, also produces all of the breads for Girl & the Goat. 

The retail shop located inside Little Goat Bread includes some of Izard’s favorite finds, like honey from a locally-sponsored bee farm, Izard’s own barrel aged maple syrup and Goat apparel and merchandise.

Little Goat Bar:

Another element of Little Goat Bread is the bar area which will open with the diner and will remain open until 2 a.m. daily.  The bar will feature a selection of handcrafted cocktails and will serve 12 small craft beers on tap at all times, starting with brews from Solemn Oath, Bells and Stillwater artisanal ales.  Guests will be able to order the entire Diner menu at the Bar, or take a seat while eating bites or enjoying a coffee drink from Little Goat Bread.

For more information on Little Goat visit www.LittleGoatChicago.com.