LUSH Staff Dinner ’11: Inovasi

January 28, 2011 at 4:45 pm (Current Events, Our Favorite Things, Special Events, What we are eating, What we are thinking, What we're drinking) (, , , , , , , , , )

 

Chef John des Rosiers, INOVASI

LUSH Staff Dinner

Wednedsay, January 12th, 2011

Chef was gracious enough to personally cook a 20 course tasting menu, served family style, as well as allow us the very amazing opportunity to share our cellar.  With 20 wine nerds and a few Twisted friends, we were absolutely a force to be reckoned with. Although, I think our chaos was mainly contained and all in good fun.  The menu is listed below. Any mistakes are on me, and Chef, my apologies should I misrepresent any courses. I was writing furiously as you so diligently and eloquently punctuated each dish presentation.  Chef also accommodated a gluten free request. What a  marathon.

The wine list is also below. We had two corked bottles, sigh, but everything showed beautifully. Most paired extremely well with dinner. Brilliant evening. And in good company.  A great thanks to Mr. Mitch Einhorn, as well, for the extravagant treat. Talk about staff appreciation! Thank you.

We hopped the Metra. Sorry daily commuters…but, c’mon, it was probably really FUN, too.  All of us, on the train. We zipped through 3 bottles of Champagne, one of which was in magnum, as well as a sparkling French cider and at least two whites.  Only one cork bounced off the train wall, as Colyn promised to catch it and then ducked.  Not enough practice, I suppose.

A short dash through the snow, past Wisma (looks amazing!) into Inovasi.  The regulars were a tad bit scared of the stampede as we all rushed inside excitedly chattering.

FOOD

To begin:

Charcuterie [Speck, Lomo, and Coppa from Becker Lane, Virginia; pickled cauliflower, mustard ‘custard’, brioche]

Assortment of Chicken Wings [fried, BBQ, with sauce of yuzu skin and soy glaze]

Flatbread [St. Benedictine cheese, black truffle, artichoke, polenta, emental cheese]

Tacos [corn tortilla, grits, carmelized onion, foie gras, chocolate and spice sauce, pecorino cheese]

 

Next:

Warm Beet Salad [shaved, raw brussel sprouts, soy, ginger, macademia nuts, Sicilian blue cheese]

Shrimp/Mussels, Squid/Calamari [coconut, soy, mirin, ginger]

Snails in Prichard’s Bourbon [duck reduction, basil, garlic, marsacpone and pane grille]

 

Main: (complicated, layered ingredients and a loud party made it difficult to record details…)

Haddock Casserole [carolina gold rice, fresh haddock]

Raw Chinese Cabbage [raw cabbage, sake, pecans, pesto]

Beef Sirloin [red quinoa, celery, creme fraiche, sage, brown butter, burned bacon (yes, burned)]

Pork Shoulder [chestnuts, macademia in butter, sea island red pea]

Chicken Leg Confit [goat, chorizo, house thousand island, cognac, cornichon, capers]

Bison [polenta, golden raisin, walnut, cinnamon schnapps]

Cheese & Dessert: (about this time, my writing becomes illegible…)

Tripel Cream Brie skewer [on toothpicks, tempura, egg, cream, sourghum, pistachio crumble]

Bread Pudding [amaretto pudding, vanilla, brioche, custard, tuscany]

Dark Chocolate [hazelnuts, espresso, amaretto, cherry]

Gelato [cranberry, cherry, chocolate]

Majuri Chocolate [I give up…this is totally not right…all well, it was delightful!]

WINE

BUBBLES

NV Michel Arnould Brut, Verzeney, Champagne, France

2002 Launois Pere et Fils Grand Cru Special Club Blanc de Blancs, Mesnil, Champagne, France

 

WHITE

2008 Ermacora, Collio, Italy – Pinot Grigio

2006 Muros De Melgaco, Vinho Verde, Portugual – Alvarinho

 

2007 Domaine Huet ‘Le Mont’ Sec, Vourvray, France – Chenin Blanc

2004 Fichet Puligny-Montrachet, Cotes de Beaune, Burgundy, France – Chardonnay

2003 Parent Corton Grand Cru, Cotes de Beaune, Burgundy, France – Chardonnay
1996 Rolly Gassman, Alsace, France – Tokay-Pinot Gris

 

2000 Diel ‘Dorsheimer Pittermannchen’ Spatlese, Nahe, Germany – Riesling

 

Scholium Project White, California

 

RED

2006 Rolly Gassman, Alsace, France – Pinot Noir

2006 Gros Tollot ‘Carretals’, Minervois, France – Carignan

1997 Chateau Beaucastle Chateaneuf du Pape, Rhone Valley, France – Grenache, Syrah, Mourvedre

 

2007 Umathum, Burgenland, Austria – Pinot Noir

2006 Moric ‘Neckenmarkter’, Austria – Blaufrankisch

 

2008 Lo Triolet, Vallee D’Aoste, Italy – Gamay
2002 Fattoria Le Terrazze ‘Planet Waves’, Marche, Italy – Merlot, Montepulciano

1997 Perzalo ‘Vulcano’, Campania, Italy – Aglianco

 

2000 Fra Fulco, Priorat, Spain – Carignan

2003 Esporao Private Selection Rouge, Alentejo, Portugal – Garrafiera

 

2000 John Alban Vineyards ‘Estate’, Edna Valley, California – Grenache

2006 Tablas Creek ‘Panopolie’, Paso Robles, California – Grenache, Syrah, Mourvedre, Counoise

2005 Couer d’Alene ‘Opulence’, Couer d’Alene, Idaho – Syrah

2004 Peay ‘La Bruma’, Sonoma Coast, California – Syrah
2005 Demuth Kemos ‘Bei’, Napa, California – Cabernet Sauvignon

BEER, CIDER and SHERRY

2010 Eric Bordelet ‘Granit’, France – Apple Cider

30 year Tradicion Palo Cortado, Jerez, Spain – Palomino Fino

And, after all that, we skeedaddled back to the last train.  And proceeded to do train burpees and cartwheels and pull ups. A train dance party also ensued…while we sipped on a flask of amaro.

Some of us went home. And some of us went on over to the Twisted Spoke for Pappy Van Winkle bourbon Manhattans. And another dance party.  Good times. Wild times. Check lushwine.smugmug.com for detailed pictures documenting our suburban dining and drinking adventure. Our apologies to clients the next morning…

Gotta love kickin’ it with the Lushes. Another good party. Another good year a’comin.

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LUSH: Snacks

September 30, 2010 at 10:12 am (Current Events, What we are eating) (, , , , , , , , , , , )

Ms. Kelly Cosgrove, Employee of the Years, has taken on a new title. That of Director of Snacks. Exciting news! Wine and food pairing, in the house of LUSH. We have been dreaming [yeah, food dreams] of this moment for quite some time and are thrilled to share with y’all!

LUSH Wine Bar, 1412 W. Chicago Avenue, Chicago, IL 60642.  312.666.6900.  [Tuesday-Saturday, 5-10pm]. lushwineandspirits.com

LUSH West Town has launched the wine bar portion of the shop, and now has simple but delicious small plates available to nibble. Cured pig parts and fermented milk products are the focal point of the menu, along with indulgently delicious small bites of pork rilletes, duckfat popcorn, fried chickpeas with truffle oil, a daily sandwich, hummus, and other seasonal options.  Owner Mitch Einhorn and Director of Snacks, Ms. Kelly Cosgrove, crafted a menu based on much research and tasting and personal experience. Edited. Tasty.  Ms. Kelly will keep the menu fresh and popping with flavor, while following the seasons and fresh market produce.

Small plate prices range from $2 to $16. Perfect for sharing. Or all for you!

And, for the moment, the wine bar is BYOB.  Thus, you are welcome to grab a bottle of wine or beer from the LUSH shop and come on over to snack and sip.  As we move forward with licensing, the wine bar will have a small by the glass selection of wines and six brews on tap.  Wine and beer menu will rotate along with the snack menu.

We have 8 bar seats, a communal table for 12, and couches and leather chairs for an additional 10 seats.  Yummy and fun. So, now, in addition to interactive, fun & free wine tastings on Chicago Avenue, you can crack your very own bottle and stay for snackies!

Ms. Heather Sperling of the Tasting Table popped in for an exclusive interview to get things kicked off.  Check out her initial impressions…http://tastingtable.com/ecs/3886.htm.  Please contact kelly@lushwineandspirits for any press or media inquiries. Or call 312.666.6900.

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LUSH & Mollydooker Blending Seminar and Pig Roast

July 23, 2010 at 10:08 am (Current Events, Our Favorite Things, Special Events, What we are eating, What we're drinking) (, , , , , , , , , , , , , , )

RSVP to kelly@lushwineandspirits.com.
LUSH University Village
hosts MOLLYDOOKER Winery
‘Blend a Hand’ Seminar

MOLLYDOOKER (Aussie for left hander),  is a cheeky, fabulous winery in McClaren Vale, Australia, under the brilliant hands of Sarah and Sparky Marquis.  This dynamic duo is a remarkable husband/wife team that loves what they do and have fun doing it, and make wines that definitely exhibit that passion.  Wines are crafted with the ‘wow’ factor in mind, and each bottle is totally intent on shaking things up a bit.  Sparky created a specialized watering program and an entire new measuring system to better translate the science behind the big flavor punch and luscious textures of the Mollydooker wines.  Let’s get a bit messy and wild…

LUSH adores the punchy labels and indulgent wines of Mollydooker, and sent out a big, loud invitation to Sarah and Sparky to come on by, in person, and hang with the Lushes.  It is an incredible honor to welcome Sarah and Sparky to the shop to not only share their wines with us, but also to teach us some of the secrets to blending great wine. This seminar is totally hands-on and folks will have the opportunity to actually blend their own wines under Sarah and Sparky’s guidance. So, join LUSH for a crash course seminar in blending (tasting, drinking, and nibbling) with Sparky.  There will, of course, be plenty of  wine to sip on.  AND, in true LUSHified style, with will be throwing down and hosting a 4 course PIG ROAST, as well. Expect yummy, wine-friendly food (the menu will be all along the lines of meatmeatmeat and finger-licking good barbecue on the grill with all the fixins’). This seminar is going to be crazy fun and super informative, as well as tasty, and we really want y’all to come play with us! Shake up your routine, blend your own wine, and love learning.  EAT.  DRINK. Grab a few friends, your mom, or a hot date and get on down with Mollydooker.  This is education the fun way…casual, interactive, and extremely delicious. Reservations are required, and registration will close on July 31st.  $75 inclusive of tax and tip. Please RSVP immediately to kelly@lushwineandspirits.com.

DETAILS:
Wednesday, August 11th, 2010
6pm – 8:30pm

Open to 100 guests, $75 each [inclusive of tax & tip]

LUSH University Village
1257 South Halsted
Chicago, IL 60607
312.738.1900

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Pappy Van Winkle Cocktail Dinner & Pairing

April 23, 2010 at 4:35 pm (Current Events, Our Favorite Things, Special Events, What we are eating, What we're drinking) (, , , , , , , , , , , )

Old Pappy Van Winkle Bourbon

Whiskey Dinner

Thursday, April 22nd, 2010

hosted by LUSH

with Julian Van Winkle

Appetizer:

Assorted charcuterie, craft cheeses, olives, pickled vegetables, jams, crusty bread

Cocktail: Americana

1 oz. Pappy Van Winkle 10 year 90 proof

½ oz. Campari

¾ oz. Punt e Mes Sweet Vermouth

Regan’s Orange bitters

Topped with bubbly &  orange oil

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Craft Brewers Conference: New Belgium Brewery ‘LOVE’

April 9, 2010 at 8:52 pm (Beer, Current Events, Our Favorite Things, Special Events, What we're drinking) (, , , , , , , , , , , , , , , , , , , , , , , , , , , )

So, one day, Lauren Salazar from New Belgium Brewery gave LUSH a ring.  She had grand plans to invite brewers, brew folk, and friends to a private ‘brewery only’ event right smack in the middle of the Craft Brewers Conference, the World Beer Cup, and copious amounts of public beer events.  She wanted pig.  And beer.  And good people.

Ms. Rachel Driver thought this was just the right kind of crazy idea that could be brilliant and amazing.

Thus, we schemed and scheduled, flew beer in from around the country and Canada, and threw on hella big shindig.  Drowning in beer required.  Special brews, delicious pigs and all sorts of super serious fun were to be had by all.  See the rundown below for a glimpse of the par-tay that New Belgium hosted with LUSH.

Rocking. Read the rest of this entry »

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ReCap: Whiskey Week, Night 1

April 1, 2009 at 2:28 pm (Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Mr. Julian Van Winkle arrived promptly at 5:30pm, a full half hour before expected, minus his signature mustache.  In true Lush style, a few die hard Pappy Van Winkle drinkers waltzed in minutes later to grab a few bottles and a signature before the tasting began.  Whirlwind of bourbon drinking begins!

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LUSH Interview: 10 Questions with Mitch Einhorn.

January 13, 2009 at 9:38 pm (Beer, French Wine, Interviews, Our Favorite Things, Travel, What we are eating, What we are thinking, What we're drinking) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

10 Questions with…

MITCH EINHORN

LUSH Wine and Spirits

Owner, Head LUSH

BIO:

Mitch Einhorn, a local boy with a penchant for incredibly irreverent humor, yummy food, wine, beer, and bourbon, is the catalyst to making LUSH happen.  He loves good wine and wants to share.  He cooks…gourmet chef style, with big knives, and loads of local, or at least gourmet, ingredients.  He has a couple awesome kids that inherited the precocious tendency to entertain.  The Einhorns have been involved in several local Chicago projects, including Bone Daddy, Pie Hole, and the Twisted Spoke…um, Smut and Eggs anyone?  Mitch is a serious wine drinker…and likes to spread the love for all things fermented.  Hence, each and every day wine, beer, and spirits are OPEN and available to sample.  LUSH strives to offer hand-crafted, eclectic, boutique bottles.  Any budget is welcome, just make sure you are ready for an adventure.  Open your palate and step into Lush.

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