jennsmith's Profile
Advice Please: Proof, Corduroy, Central, or PS7's?
Thanks everyone for the help. I decided on Proof this time around, but Corduroy is definitely on my list for next time.
Advice Please: Proof, Corduroy, Central, or PS7's?
Looking for a special place for a romantic birthday celebration with spectacular food. Would anyone pick one place over the other? Or feel one is a must go?
Thanks for your help!
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PS7 Restaurant
777 I Street, NW, Washington, DC 20001
local grass-fed beef distributors
Liberty Family Farms in Hart, MI does a meat CSA and is at the Green City Market every month. All their meat is grass-fed. You can google their name for contact info.
North Halstead
I would not personally recommend Twist. There are much better Tapas restaurants and I found it really really heavy (buttery, oily). I would highly recommend Home Bistro (former Hearty Boys location) at Roscoe and Halsted (and in the heart of boystown.) It's BYOB, super cozy and hip, very friendly and has AMAZING food and desert. The menu changes daily and the chef uses lots of local fresh ingredients.
Strawberry Picking
Can anyone also recommend Organic U-pick strawberry farms less than 2 hours from Chicago? Seems nearly impossible to find in my search so far.
Wrigleyville dinner
Hey you should definitely try Home Bistro at 3404 N. Halsted. We went there a couple weeks ago, not knowing what we would find and we were blown away. The food was outstanding...fresh, local ingredients, amazing flavors, great service, and warm atmosphere. It's BYOB, no corkage fee and I can't recommend it enough. Also, thought the prices were very reasonable.
Curing olives?
Hey everyone -
So about 3 or 4 months ago i got a pint of freshly picked uncured olives from the farmers market and thought it would be fun to cure my own. I heard the grower explain that you layer olives then kosher salt and so on in a glass jar and let them sit for 2 -6 months. I also thought that I heard her say to cover the layers in olive oil. Not sure if that's right now...my olives look wrinkly and tough and tiny. Anyone have any ideas if i can save the olives with some new step in the process or should I toss these and try again next season?
Thanks for any help!
Some recs for folks visiting Vancouver Island
Hey everyone -
Just got back from a fantastic weekend on Vancouver Island. Just wanted to recommend two places you should definitely check out if you are planning a visit.
Our favorite place by far was Sea Cider Farm and Ciderhouse. In the midst of some of the island's vineyards, this beautiful spot offers samplings of hard cider and a really wonderful tasting menu. The ciders were great - my favs were Kings and Spies and Rumrunner. The food was really out of this world too - tapas of local smoked salmon, cheeses from nearby farms, salt and pepper dark chocolate...yum! And the space was really cool - high ceilings, big windows looking out at Mt. Baker. The place was great and the people were so nice. Check it out at http://www.seacider.ca
Another place for a nice splurge dinner was the Brentwood Bay Lodge and Spa Seagrill. The formal dining room had a really wonderful menu and there is a sushi bar open from noon until late. (Oh and they had the most amazing Nigiri Toro for only $3/piece). They also have a pub, but the food was kind of crappy in there so I'd skip it and go for the formal dining instead.
Enjoy!
