Talk & Eat is a round-up of memorable dining experiences, perfect meals, and new and good eats around town from our guest bloggers, Tweets and Facebook posts that take you behind-the-scenes of Check, Please!, and weekly tips about what’s on the show this week.
Chef de Cuisine Erling Wu Bower, Nico Osteria
Hello! This week, I’m talking seafood with Nico Osteria’s Chef de Cuisine Bower (and 2 time James Beard nominee) Erling Wu-Bower, who gives us some tips on sourcing, purchasing, and preparing seafood. And since wine is one of the most important elements of a great meal, I asked Wine Director Bret Heiar to provide some guidance on pairing vino and seafood.
Little Bad Wolf's 15 drafts
Ask any random tourist to come up with some of Chicago’s most notable attributes, and “brewing” might not be near the top of the list. But perhaps it should be, because its origins in the city date all the way back to 1833, when Dearborn was a fort, LaSalle was a French explorer, and Jackson was President of the United States (of which there were then only 24).
Wine and Cheese Pairings, Bar Pastoral
Are you ready to start the 16th season of Check, Please!? I am! This is an exciting season – jam-packed with more amazing finds recommended by all of you – as well as a few new elements. This season, right here on our website at wttw.com/checkplease, our guests will give confessional-style interviews before and after shooting their episode. How fun will this be to peek behind the curtains!
“Good meat can change the world” – The Butchers Guild
Charcuterie. This French term (pronounced shar-KOO-tuh-ree), despite its distinctly unappetizing English translation of “cooked flesh,” conjures up the pleasures of an upscale picnic spread, perhaps to be enjoyed with good friends at an outdoor symphony concert under the stars. A bottle or two of good wine; sliced French bread, small toasts, or thin crackers; sweet and savory spreads; some grapes or other bite-sized fruits, pickled vegetables, and olives (for more of an Italian flair); and the main event: a sumptuous array of cheeses and cured meats in a wide variety of textures, attractively arranged on a rustic wooden board.