Even with their flight delays, I was the last to arrive, so David, Lauren, and Ryanne picked me up at the airport. We just chilled at his house for the afternoon and then went with Viralyne to Wildfire for dinner. Lots of steaks and carbs. Good times. More important were the wine flights we did. Lauren and I both did “4 jazzy reds” and “4 premium reds,” which got us off to a great start. We all went to Hangge Uppe for hip-hop and ‘80s nights on different floors. Lots more drinking. Lots of dancing. David’s friend Paul and some of Viralyne’s friends joined us. As did Ted and his entourage, including familiar faces David and Justin. Fantastic night.
That Saturday after a nice breakfast of croissants and blueberry loaf, we went directly to lunch at a drive-in, SuperDawg. We spent the day in the city at Lauren’s love, Cloudgate (“The Bean”) and watching kids play in the face fountain. (I don’t know it’s real name.) We walked down Mag Mile and stopped at both Hershey’s and Ghirardelli chocolate stores. I stocked up with some ammunition for that night’s dinner dessert, as Gisela had requested chocolate be involved.
I’d promised her and the others a high-end meal and recruited Jack, once again, to be my culinary partner. We stopped by Jerry’s for vegetables, Binny’s for wines, and Whole Foods for proteins. Jack and I decided on ingredients and recipes in a completely spontaneous, impromptu way. (Save for dessert because pastries and chilled items usually require a little more prep time than other things.) I had texted Tara our decisions once they were made, so she, fresh out of sommelier school, could do some pairings. The guy at Binny’s took her type-and-region recommendations and even further refined them to bottle-specific. Whole Foods was out of duck, so we changed that dish to lamb at the last minute. But everyone still seemed to be really happy with the Jack-Andrew Tasting Menu:
Breakfast of champions: Shots while barhopping, specifically Patron and “break the curse” which is blue curacao and 100 proof Absolut. Lunch of champions: Ball Oark hot dogs with mustard and onions, peanuts, crackerjacks, and beer (Pabst Blue Ribbon and Bud Light). The Cubs won the game, by the way.
After the game, the four of us and Viralyne’s friend Kris got a few more drinks at Vines with one of David’s friends who was really nice and even drunker than we were. He recommended a film one of their old classmates currently stars in, Wauntown Skank.
We went to get some Chicago deep-dish pizza at Giordanos in Buffalo Grove with Gisela, Laura, and Becca. Then some of us hit up Culver’s for custard and discussion about upcoming marriages and the intricate complications of cheating. I wasn’t going to get dessert, but when I saw the flavor of the day was Snickers, I changed my mind.
That Saturday after a nice breakfast of croissants and blueberry loaf, we went directly to lunch at a drive-in, SuperDawg. We spent the day in the city at Lauren’s love, Cloudgate (“The Bean”) and watching kids play in the face fountain. (I don’t know it’s real name.) We walked down Mag Mile and stopped at both Hershey’s and Ghirardelli chocolate stores. I stocked up with some ammunition for that night’s dinner dessert, as Gisela had requested chocolate be involved.
I’d promised her and the others a high-end meal and recruited Jack, once again, to be my culinary partner. We stopped by Jerry’s for vegetables, Binny’s for wines, and Whole Foods for proteins. Jack and I decided on ingredients and recipes in a completely spontaneous, impromptu way. (Save for dessert because pastries and chilled items usually require a little more prep time than other things.) I had texted Tara our decisions once they were made, so she, fresh out of sommelier school, could do some pairings. The guy at Binny’s took her type-and-region recommendations and even further refined them to bottle-specific. Whole Foods was out of duck, so we changed that dish to lamb at the last minute. But everyone still seemed to be really happy with the Jack-Andrew Tasting Menu:
- Chorizo seared scallops with shallot sauce
- René Muré Gewürztraminer France ’04 from Marlborough, France.
- Veal tenderloin “al ajillo” wrapped around fontina cheese and fresh sage
- Sauvignon Blanc’06 from Le Clos Redon, New Zealand.
- Asparagus artichoke risotto with pancetta bits
- Chateau de Mattes Sabran Corbries ‘05 from Altos de LuzOn, France.
- Center cut lamb tenderloin in sriracha coconut curry
- Cabernet Sauvignon ’05 from Pacific Rim, Spain.
- Dark chocolate mousse with rosemary vanilla crème anglaise and straciatella whipped cream
- Vin de Glaciere Riesling ’06 from Washington State.
Breakfast of champions: Shots while barhopping, specifically Patron and “break the curse” which is blue curacao and 100 proof Absolut. Lunch of champions: Ball Oark hot dogs with mustard and onions, peanuts, crackerjacks, and beer (Pabst Blue Ribbon and Bud Light). The Cubs won the game, by the way.
After the game, the four of us and Viralyne’s friend Kris got a few more drinks at Vines with one of David’s friends who was really nice and even drunker than we were. He recommended a film one of their old classmates currently stars in, Wauntown Skank.
We went to get some Chicago deep-dish pizza at Giordanos in Buffalo Grove with Gisela, Laura, and Becca. Then some of us hit up Culver’s for custard and discussion about upcoming marriages and the intricate complications of cheating. I wasn’t going to get dessert, but when I saw the flavor of the day was Snickers, I changed my mind.
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