**featuring** multiple cheesemakers, fine wine, craft beer & artisanl spirits! 10 different savor, sweet and singularly exquisite edibles!

$30 per person – buy tickets on line or in store  http://marionstreetcheesemarket.com/shop/cow-town-november-16th-2011-event/

PLUS – get 10% off all your purchases that night, and an MSCM tasting glass! Over 21 event!  AND at 9pm, join us for a screening of Living on the Wedge!
Start Time: 18:00
Date: 2011-11-16

Mother’s Day Dinner Special prix fixe – $40
Starter – Grilled asparagus + poached egg + tarragon hollandaise + crispy parmesan

Choice of entree
Pork Chops & Applesauce – a tribute to Carol Brady (and Alice)!
or
Grilled Black Earth Meats Pork Chops + roasted cinnamon apple sauce + mashed sweet potatoes + green beans amandine
or
Beef Stroganoff – Grassfed beef tenderloin + egg yolk noodles + charred wild mushrooms + crème fraiche truffle gravy
or
Crispy Whitefish – Beer battered whitefish + fingerling potato salad + sweet Amish coleslaw + dill tartar sauce

Dessert 
Classic Lemon meringue pie with Lehman’s orchard raspberry coulis

(tax, tip and beverages are not included)

Ramp Butter

4 # cleaned ramps – green only – bottoms reserved
2# butter
1 tbsp salt

• Melt the butter in a large pot, add the ramp tops and sauté until soft. 
• Add the salt and simmer the mixture for 10 minutes and remove from the heat to cool. 
• In batches, transfer the ramps and butter to a food processor.  Puree the mixture until smooth and transfer to a heat safe container for storage.  Keep in the refrigerator until firm. 
• Use to finish pasta, steaks, chicken, anything!  Keeps for 2-3 months in the refrigerator or 6 months in the freezer.

Well, what do I do with the ramp bottoms, you ask ?  I say, pickle them!
 
Ingredients

4 pounds cleaned ramps, green leaves reserved
2 ½ cups champagne vinegar
1 ¼ cup water
1 cup sugar or honey
4 small thai chilis
4 cloves smashed garlic
½ tsp fennel seeds
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp white peppercorns
2 tsp salt

• Bring a large pot of water to boil and quickly blanch the ramp bottoms
• Transfer the ramp bottoms to an ice bath to cool quickly.  After a minute or two, remove from the water and drain. Place into a large glass container with room for plenty of extra liquid.
• Combine the remaining ingredients in a pot and bring to a boil.  Reduce the mixture to a simmer and cook for 10 minutes to infuse flavors. Remove the liquid from the heat and allow it to cool completely.
• Pour cooled pickling liquid over the ramp bottoms and store in a container with a tight fitting lid. After two days in the refrigerator, they will be ready to eat.  They will continue to develop in flavor over time and will keep or 6 – 12 months in the refrigerator.   Be sure to keep them completely covered in liquid for best results.

3 courses$33/ choose one from each category

First Course
roasted pear and almond soup + toasted almonds + crumbled goat cheese
 or
organic greens + white balsamic vinaigrette + dehydrated apricots + toasted pistachios

Second Course
crispy whitefish tacos + spiced black beans + tomatillo salsa + red cabbage jalapeno slaw
or
whole egg pappardelle + coriander pork sausage + fennel marinara + ricotta salata
or
white cheddar grits + braised mushrooms + wilted spinach + crispy tempeh

Third Course
flourless chocolate cake + cherry caramel + toasted pecans + vanilla malt gelato
or
carrot cake + white chocolate cream cheese icing + rum poached golden raisins

this menu will be first come first served and there will be limited availability no substitutions please

An Evening of GREED  with MSCM and Al Gini
and you thought LUST was provocative??

Executive Chef Leonard Hollander has crafted a gourmet greed-themed dinner menu and Loyola University Chicago’s Al Gini will be providing the food for thought with a discussion on another deadly sin: GREED.  Join us to celebrate and/or condemn Tax Day 2010!  So, if you hunger for dinner and a show, join us for an   evening of greed on Tuesday, April 13th @ 7:00pm. $40 per person.   Make your reservations by calling 708.725.7200

The Menu
asparagus bisque + smoked asparagus + black truffle crema
golden beets + honey glazed almonds + capriole chevre
roasted sableish + forbidden rice + charred scallions
coconut coffee tart + vanilla bean honey + cayenne crisp

Here are some of the new second courses:
cured and pickled house cured meats + seasonal pickles + mostarda + olive oil toast
stuffed peppers piquillo pepper + whitefish brandade + marcona almond romesco
mac n’ choose three cheese mornay + spiral pasta + daily inspired additions – ask your server
sliders duck confit + carrot slaw + golden raisin marmalade
or heirloom beet + almond butter + melted chevre
crab “salad” lump crab salad + fennel panna cotta + frisee + riesling poached grapes **
MSCM beer cheese aged cheddar + metropolitan doppel bock + warm pretzel roll

What about the main events?
duck carbonara smoked duck breast + bucatini pasta + sarvecchio parmesan + crispy farm egg
fish & chips beer batter + lake superior whitefish + salt & vinegar fries + lemon tartar
mint creek farm lamb white bean stew + merguez sausage + braised shank + mint salsa verde
diver scallops toasted millet + wilted spinach + black truffle vinaigrette **
crispy skin barramundi celeriac risotto + spiced carrots + almond brown butter **
tj’s chicken breast lentils du puy + duroc lardons + caramelized cauliflower + grainy mustard **
eggplant schnitzel caraway spaetzle + sweet n’ sour cabbage + lemon caper yogurt
graue mills polenta roasted mushrooms + baby spinach + crispy tempeh + smoked cheddar **

**- gluten free

We are all very excited about this new menu, and hope you come by soon to enjoy it with us!

Pete Crowley of Rock Bottom Brewery in Chicago is at it again.  Five courses, five great beers. Executive Chef, Leonard Hollander, has written a menu that will pair perfectly with some amazing beer from some incredible Illinois breweries.  Brewmasters from Goose Island, Gordon Biersch, America’s Brewing, Flossmoor Station and Rock Bottom Brewery will be participating. Cost: $55, which includes a beer flight but not tax or gratuity.  Call 708.725.7200 to reserve your spot!

Welcome!  America’s Brewing Pilsner

First

Stuffed Peppers

piquillo peppers + whitefish brandade + marcona almond romesco

Beer: Flossmoor Station’s Panama Red

Second

Soup & Salad

chestnut bisque + crispy parmesan + mushroom salad

Beer:  Goose Island Brewpub’s Alt

Third

American artisan cheese course

Beer:  Stilton with Rock Bottom’s Imperial Red, Cheddar with Flossmoor Station’s Pullman Brown

Fourth

Duck Pasta

duck leg confit + white truffle ricotta + local butternut squash

Beer: Gordon Biersch’s Marzen

Fifth

Kumquat Duo

dark chocolate truffle

+

 Tiramisu

Beer:  Rock Bottom’s Bourbon Imperial Stout