Fulton’s on the River is putting the farm on the table when Executive Chef Kevin Schulz teams up with Wisconsin’s Riley Brothers Farm for an intimate “Meet the Farmers” Wine and Steak Dinner on Thursday, January 31 at 7pm.
Short Rib Raviolo
Photo courtesy of Fulton’s On The River
The dinner is $75 per person with an optional $40 hand selected wine pairing. Fulton’s and Riley Brothers have pulled all the stops to offer guests fresh and flavorful fare. Start with the Carpaccio of Tenderloin served with shaved raw root vegetables, followed by Sweetbread & Oxtail Lyonnaise Salad, Pan Seared Strip Loin with salsify and porcini emulsion, Short Rib Raviolo, and Grilled Ribeye with celery root puree and chanterelle mushroom. Finish with the mouthwatering St. Honore Cake, a mascarpone crème patisserie.
The Boarding House is all that it has been promised. Glitzy, glittery and a great place to have some cocktails. At the bar, we got to try some of their craft mixes, had some girl chat with gal pal Alpana Singh, and got ready to head out for the night.
Since Bad Happy opened in Chicago, poutine has been on the radar. The Boarding House’s Chef Christian Gosselin, originally from Quebec (aka home of poutine), layers a delicious Poutine Quebecoise, rich with gravy and cheese curds. His dinner menu reads like a dream. In their dining room, I can’t wait to try the Chicken Three Ways For Two – Edith’s Fried, Braised Chicken Thighs à la Basquaise, Roasted Chicken Breast Roulade with Dried Fruit Stuffing.
Next week is National Meet Week. One of the best steak dishes in town is at La Sirena Clandestina. Grilled Tri-Tip with Chimichurri. Bright green, juicy and full of the expected zing. Now where is that Pisco Sour?
A few really exciting things happened Monday night. My friend and partner in food related crimes Stacy Johnson (Food Mafia) secured a reservation at Chef Gene Kato’s highly anticipated Sumi Robata Bar. Then, upon my arrival, a truly amazing cocktail was presented to me from master-mixer Matthew Lipsky in their underground sexy speakeasy lounge. He is there six days a week – which is good to know. After checking out the specialty drink list – he offered to mix me a more traditional cocktail. Bourbon is one of my loves, but he made this version of an Old Fashioned with Rye, apologizing for the delay in its delivery, because he had hand-chipped the ice. The customer service was already off to a great start. Topped off with a Luxardo cherry.
When you dine there, opt for the front row seats at the Robata bar. These ringside stools are the best, so you can catch all the action.
And on behalf of all the wannabe food photographers out there, huge snaps to Chef for providing the best restaurant lighting in town.
From left to right:
Old Fashioned with hand-chipped ice, Ishi Yaki – Chef’s signature beef and hot rock, Maguro – Big Eye Tuna, Smoked Kamo – Tea smoked duck breast
Shishito Peppers with sea salt from the Robata, Jidori Karaage – Crispy Fried Chicken with Shishito pepper sauce, Beef Tsukine Sliders – aka “Japanese style Hot Dogs,” Onions from the Robata
King Crab with spicy mayo, Chicken Thighs with ohba marinade from the Robata, Lamb Chop with spicy miso from the Robata and Chicken Soup with grilled mochi
Grilled Romaine with garlic from the Robata, Donatsu – Chocolate Filled Donuts with matcha mousse, Oops – bite missing! and “No-Crust Apple Pie”