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Steve Champagne, ArtSees Diner Radio music historian, writer and libation expert welcomes Bestselling author and TV personality Morgan Murphy as he celebrates the release of his new bestselling cookbook, Bourbon & Bacon. Morgan considered “America’s funniest food critic,” is a bona fide Southern Gentleman. He sings his ode to two of the South’s most talked about food groups – Bourbon and Bacon, in his new book: BOURBON & BACON: The Ultimate Guide to the South’s Favorite Food Groups. A little history and a whole lotta bourbon and bacon!
In this beautifully photographed book with recipes, he will lure you into an orgasmic food moment. The book contains more than 115 recipes every treat you can imagine that is perfectly bacon and perfectly bourbon! Murphy will be celebrating Four Roses Bourbon, legendary bourbon that got its start more than 125 years ago. Bourbon & Bacon (Time Inc. 2014) immediately hit #1 in wine and spirits and #18 on the cookbook bestseller list. Millions have read Murphy’s trademark wit in Vanity Fair, Forbes, Esquire, Garden Design, Harper’s Bazaar, The New York Post, and Southern Living. Murphy has appeared on the Travel Channel, The TODAY Show, Fox & Friends, CNN, Sirius/XM, and NPR. He is a graduate of the University of Oxford and Birmingham-Southern College. He serves as a commander in the U.S. Navy Reserves, where he is currently assigned to the Chairman of the Joint Chiefs of Staff. Commander (sel.) Murphy is a veteran of the war in Afghanistan, where he was awarded the Meritorious Defense Service Medal and the Afghan campaign medal, among others. http://morganmurphy.co/booksbymorgan/
Showing posts with label Mary E. LaLuna. Show all posts
Showing posts with label Mary E. LaLuna. Show all posts
Wednesday, October 15, 2014
Saturday, September 13, 2014
ArtSees Diner_The Mother Ship Continues to Grow!
There is nothing more thrilling to a blogger, or social networking glutton than to see the numbers climb! That is exactly what I am proud to announce to you all! While there are bloggers out there who are attaining their market share and then some in readers, I can boast that our numbers continue to rise! The past 2 months ArtSeesDiner.com has seen substantial growth. Over 19,000 visitors for July and August. We are continuing to see that growth. Along with our ¨Mother Ship¨ increase we are also seeing substantial growth through ¨The Voice¨ of ArtSees Diner with over 340,000 listens in 17th months. Our blogging presence regionally as well as nationally. Growth is a beautiful thing and we are seeing continued growth. All areas of ArtSees Productions continue to grow!
SLOW AND STEADY wins the RACE! Join us, become involved with ArtSees Productions! A very special thank you goes out to Steve Champagne, Paul Smith, Susan Block, Douglas C. Rapier, Diane Blanchette and over 200 amazing guests! You are what makes this so amazing! 
Thursday, August 14, 2014
Tesori Delivers a Fine Orchestrated Symphony Directed by Chef Andrew Deuel
Let's call it a "Rhapsody in New," or "Concerto Classico," or maybe "Eden on Adam's." No matter what you name this symphony, each movement was well orchestrated by Tesori located in the Symphony Center, 65 East Adams, Chicago, Illinois.
Tesori merges old world cuisine with new world technique. It proudly boasts an inviting menu along with an extensive wine list. Upon arrival we were greeted by dining room manager Mike who quickly addressed our every need. Mike exudes pride and ensures that patrons leave realizing that good hospitality is an "art-form." He was quick to boast about Tesori and shared with us the specific details and back story of the restaurant. Because of his knowledge, Steve and I chose to let him make the appropriate selections that guaranteed our dining experience would be well versed as well as highlighting the artistry of Chef Andrew. His selections were well coordinated and precise. He was the George Martin to Lennon's Beatles.
We were rewarded with the presence of Rachel, our server for the evening. Her friendly, yet professional demeanor set the stage for a relaxed, yet experiential event. One can never underestimate the value of a server that is able to tune in to your every need. Matching the rhythm of your guests is equal to the fine tuned sensitivity of a highly sought after studio musician. A musician wants to come in and say "this is who I am, this is my style and rhythm" and then have others fall right in line. So it was with Mike, Rachel and their team; they just "get it!"
It wasn't long before Sean, Tesori's general manager, or should I say, "concert-master" came over to greet us. We witnessed him surveying the establishment to underscore the importance that everything was in order and that the maestro would be able to deliver a symphony of flavors without a glitch. Maestro, Chef Andrew is the conductor of this symphony, and rightly so. While Tesori paid special attention to each patron's senses by paying close attention to aesthetic quality, they were also keenly aware that the food is the star of this show.
While Chef Andrew was not adorned with tails and tie, he was well dressed in his crisp whites. Taking a bow, he stood before the orchestra with masterful grace. He deserved a standing ovation, as he delivered with absolute perfection a culinary symphony. From the first course, white zucchini soup, to the last in house gelato and spumoni bomb, this well orchestrated symphony awakened our senses.
Chef Andrew's use of old farmstyle, or more specifically Cucina contadina Italiana, or maybe "fattoria", is infused throughout the menu. No matter how you refer to it, it is superb! Bravo! Unlike many Italian themed cuisine, Chef Andrew infuses celery, carrots, garden freshness and a specialty vegetable broth in many of his well planned out dishes. (If you are coming to Tesori to experience typical Americanized Italian cuisine, you may be surprised. It is important just let go and in the words of the Phantom..."Floating, falling, sweet intoxication,Touch me, trust me, savor each sensation, Let the dream begin" Phantom Of The Opera - Music Of The Night.) Although Chef Andrew Deuel incorporates Cucina contadina Italiana, with a modern farmstead approach, this sensitivity to the needs of both vegan and gluten-free patrons is represented and therefore he embraces a new world approach to his culinary masterpieces.
We began our evening with a light Zardetto (a little bubbly) and assortiti pane italiano e olio d'oliva. Although a roasted tomato soup was the evening's specialty, our prelude was white zucchini soup. Personally, I have come to judge a restaurant by two items, soup and dessert. As Mike aptly put it, the book-ends more on that later). Soup quality and originality is what I expect. Chef Andrew scored with a five star rating with the white zucchini soup. I cannot impress upon you enough how impressed both of us were with this soup. The intermingling of carrot, celery and herbs with the zucchini, lightly drizzled with olive oil for infused richness made this vegetarian creamless soup sing as only Pavarotti could sing! I was shocked that there was no cream or butter used in the preparation of the creamy soup. I would have argued with anyone that the base for this soup was in fact a rich roux, but no, the Chef's pureeing technique is that perfect! Next, we indulged in veal cheeks, anson mills stone ground polenta and charred octopus, san marzano relish,with capers and olives. After savoring the polenta I could have easily stopped and just begged for more, encore, encore! Needless to say, we didn't stop there. The octopus was impressive and, more importantly, the Chef's eight hour process of soaking the meat in red wine made for a delectable Cyprian delight and exemplifies his attention to detail and precision. Next Mike delivered a recommendation by Chef Andrew. A new appetizer pizza, fresh made crust, topped with bechamel sauce, topped with house made ricotta cheese, proscuitto and arugula. It was a nice spin on an old classic. To prepare us for our pasta dish, we gracefully entered into the fourth movement with a sugar beet salad, which presented the perfect blend of color, freshness, crunch and zing. The grand finale, while not the finale, was duck bolognese over house made linguini. While we imagined that we had hit the pinnacle of palatable pleasures, we quickly discovered there was more. Let's call it the encore or, simply put, the other "book-end." Dessert! It was delivered with pageantry and flair as we were presented with trio gelato and sorbetti as well as the spumoni bomb. The trio consisted of vanilla bean gelato, mango/peach sorbetti and drum roll please the Pièce de résistance, grapefruit and mint sorbetti! A simple pink little mound of heaven! We also delighted our taste buds as we savored la bomba/ pistachio and cherry mousse, dark chocolate glaze, chocolate cake, dark cherry gastrique, white chocolate pistachio shard.
Satisfaction guaranteed, Chef Andrew and Tesori delivered a well orchestrated symphony of flavor, texture, aromas and at a price that is guaranteed to make your accountant smile.
Mangiare Bene!
Steve Champagne's Review.
Tesori merges old world cuisine with new world technique. It proudly boasts an inviting menu along with an extensive wine list. Upon arrival we were greeted by dining room manager Mike who quickly addressed our every need. Mike exudes pride and ensures that patrons leave realizing that good hospitality is an "art-form." He was quick to boast about Tesori and shared with us the specific details and back story of the restaurant. Because of his knowledge, Steve and I chose to let him make the appropriate selections that guaranteed our dining experience would be well versed as well as highlighting the artistry of Chef Andrew. His selections were well coordinated and precise. He was the George Martin to Lennon's Beatles.
We were rewarded with the presence of Rachel, our server for the evening. Her friendly, yet professional demeanor set the stage for a relaxed, yet experiential event. One can never underestimate the value of a server that is able to tune in to your every need. Matching the rhythm of your guests is equal to the fine tuned sensitivity of a highly sought after studio musician. A musician wants to come in and say "this is who I am, this is my style and rhythm" and then have others fall right in line. So it was with Mike, Rachel and their team; they just "get it!"
It wasn't long before Sean, Tesori's general manager, or should I say, "concert-master" came over to greet us. We witnessed him surveying the establishment to underscore the importance that everything was in order and that the maestro would be able to deliver a symphony of flavors without a glitch. Maestro, Chef Andrew is the conductor of this symphony, and rightly so. While Tesori paid special attention to each patron's senses by paying close attention to aesthetic quality, they were also keenly aware that the food is the star of this show.
While Chef Andrew was not adorned with tails and tie, he was well dressed in his crisp whites. Taking a bow, he stood before the orchestra with masterful grace. He deserved a standing ovation, as he delivered with absolute perfection a culinary symphony. From the first course, white zucchini soup, to the last in house gelato and spumoni bomb, this well orchestrated symphony awakened our senses.
Chef Andrew's use of old farmstyle, or more specifically Cucina contadina Italiana, or maybe "fattoria", is infused throughout the menu. No matter how you refer to it, it is superb! Bravo! Unlike many Italian themed cuisine, Chef Andrew infuses celery, carrots, garden freshness and a specialty vegetable broth in many of his well planned out dishes. (If you are coming to Tesori to experience typical Americanized Italian cuisine, you may be surprised. It is important just let go and in the words of the Phantom..."Floating, falling, sweet intoxication,Touch me, trust me, savor each sensation, Let the dream begin" Phantom Of The Opera - Music Of The Night.) Although Chef Andrew Deuel incorporates Cucina contadina Italiana, with a modern farmstead approach, this sensitivity to the needs of both vegan and gluten-free patrons is represented and therefore he embraces a new world approach to his culinary masterpieces.
We began our evening with a light Zardetto (a little bubbly) and assortiti pane italiano e olio d'oliva. Although a roasted tomato soup was the evening's specialty, our prelude was white zucchini soup. Personally, I have come to judge a restaurant by two items, soup and dessert. As Mike aptly put it, the book-ends more on that later). Soup quality and originality is what I expect. Chef Andrew scored with a five star rating with the white zucchini soup. I cannot impress upon you enough how impressed both of us were with this soup. The intermingling of carrot, celery and herbs with the zucchini, lightly drizzled with olive oil for infused richness made this vegetarian creamless soup sing as only Pavarotti could sing! I was shocked that there was no cream or butter used in the preparation of the creamy soup. I would have argued with anyone that the base for this soup was in fact a rich roux, but no, the Chef's pureeing technique is that perfect! Next, we indulged in veal cheeks, anson mills stone ground polenta and charred octopus, san marzano relish,with capers and olives. After savoring the polenta I could have easily stopped and just begged for more, encore, encore! Needless to say, we didn't stop there. The octopus was impressive and, more importantly, the Chef's eight hour process of soaking the meat in red wine made for a delectable Cyprian delight and exemplifies his attention to detail and precision. Next Mike delivered a recommendation by Chef Andrew. A new appetizer pizza, fresh made crust, topped with bechamel sauce, topped with house made ricotta cheese, proscuitto and arugula. It was a nice spin on an old classic. To prepare us for our pasta dish, we gracefully entered into the fourth movement with a sugar beet salad, which presented the perfect blend of color, freshness, crunch and zing. The grand finale, while not the finale, was duck bolognese over house made linguini. While we imagined that we had hit the pinnacle of palatable pleasures, we quickly discovered there was more. Let's call it the encore or, simply put, the other "book-end." Dessert! It was delivered with pageantry and flair as we were presented with trio gelato and sorbetti as well as the spumoni bomb. The trio consisted of vanilla bean gelato, mango/peach sorbetti and drum roll please the Pièce de résistance, grapefruit and mint sorbetti! A simple pink little mound of heaven! We also delighted our taste buds as we savored la bomba/ pistachio and cherry mousse, dark chocolate glaze, chocolate cake, dark cherry gastrique, white chocolate pistachio shard.
Satisfaction guaranteed, Chef Andrew and Tesori delivered a well orchestrated symphony of flavor, texture, aromas and at a price that is guaranteed to make your accountant smile.
Mangiare Bene!
Steve Champagne's Review.
Saturday, August 9, 2014
Little Italy, Dyer, Serves it Up Big!
A few weeks back one of my ArtSees Diner Radio guests shared that she and her husband love going to an Italian restaurant in Dyer Indiana that is to die for. So, today on our way back from Chicago Hts, where we saw The Drama Group's production of Reefer Madness, all that smoking "the weed" got us hungry! :D No seriously, there was no smoking of weed in the making of this hunger, merely a play on words and an opportunity to plug an amazing show. Did I mention my daughter was in it and was outstanding? Okay, so I digress! Back to the food...and the restaurant, Little Italy
We arrived at the start of their dinner hour, so the place was relatively empty. This gave Steve and I an opportunity to just take in the place without the bustle and noise of a happy dinner hour. The ambiance truly captures a the feel of restaurants in New York's Little Italy. There were moments when Steve and I felt like we were on vacation! "Did it remind us of places we visited in Florida, or was it NYC?" Our conversation settled on it being unique to Northwest Indiana and yes, something experienced in our travels.
Our server was Anthony. Anthony was a true professional, he knew the restaurant, the food, and most importantly, he was not afraid to converse with the patrons. Whether it was making us feel comfortable, laughing at our silly jokes, or just making recommendations on everything from the new Malbec on hand, or patron's favorites, he was on! We took his recommendation for the wine, La Copa Malbec from the Mendoza region of Argentina his recommendation for food, Entree;Crispy Pork Shoulder,Pasta;Rigatoni with fennel sausage, tomato cream sauce. Because this is a family style restaurant, the food is serve in two sizes, either the Little Italy, or the Big Italy. We went with Anthony's recommendations and we were not disappointed. Choosing the two dishes in Little Italy sizes proved to be more than enough. In addition to the dishes chosen, we requested the red pepper bisque soup topped with goat cheese. I truly believe you can tell so much about a restaurant by the bread, the soup and the dessert. We did not have room for dessert, so I cannot vouch for a triple header on the basics, but, I can guarantee that the hearty bread served with herb infused olive oil is a hit! I can also attest to the fabulous homemade soup.
All of the ingredients are prepared on site. This is the chef-owner's guarantee that we are getting his best. Along with the entree came a dark leafy green salad, with grape tomatoes, arugula and the lemon vinaigrette dressing is a must. A house specialty! Also, with every entree patrons are served a generous portion of bakes ziti, with the house tomato sauce.
"Okay, so LaLuna, how was the food?" I am so glad you asked! It was exceptionally good. The pork was perfect. Prepared over two days to ensure the best quality possible. The pork shoulder is slow cooked in chicken stock, (all prepared on the premises) celery, onions and carrots and cooked to a reduction. Then refrigerated over night, the fat is removed from the pork reduction. Prior to serving the pork shoulder is rubbed with a blend of spices, roasted to a crispy edge and served with portobello mushrooms, carrots and reduction. The ziti was better than most tomato sauce based dishes. I am very particular and rarely find a sauce that sings. This sauce came pretty close, but, the rigatoni, oh mama mia! First of all, the pasta was cooked perfectly. The sauce for the rigatoni was half Alfredo and half tomato. That happens to be one of my favorites. Often times Alfredo sauces let me down. Chef Andrew's Alfredo did not let me down. There was a zing, a garlic edge, pure cream, and butter. The fennel sausage added the right level of sweet herb (not to be confused with the herb mentioned in the beginning of this blog) and fresh peas. The peas lent the perfect balance to the many exciting tastes. Just enough green to keep it light. Both Steve and I felt that the rigatoni sauce was the perfect adornment to the pork dish.
Little Italy, Dyer, Serves it up Big, and receives 2 forks up! We will be going back and encourage you to make this one of your favorites! 1155 JOLIET ST. DYER, IN 46311 219-865-3040 DYERSLITTLEITALY@YAHOO.COM
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