News from North Pond


December 2007 - January 2008
 News from North Pond
  • Happy Holidays to all for this, the final newsletter of 2007 and the first of 2008.  As we ramp up for the busy month of December, we hope whatever your plans are for the holidays (regardless of whether you plan to spend any time with us!) you'll have an especially festive and warm end-of-the-year, grateful for the friends, neighbors, patrons, and farmers with whom you've shared meals, food and special occasions.
  • And speaking of special occasions, I'm scheduled for another spine-tingling Green City Market demo this month - Wednesday, December 12th at the Notebaart Nature Museum.  Come by to witness firsthand the transformation of raw market product into delicious, finished, table-ready goodness.  Though I'm not sure yet what I'll be cooking on-site, it'll surely involve something available for purchase from the farmers present.
  • And speaking of presents, check out the special ornaments decorated by a select group of guest designers - including you-know-who - in the Sunday Chicago Tribune on December 9th. Then please consider going online to bid on them for charity.
  • And speaking of bids, consider joining us on December 31st to bid goodbye to 2007.  We'll finish the year with an extra-special seven-course meal, highlighting some new ingredients and preparations yet-to-be-seen this season. Dinner will be $110 per person, exclusive of beverages, tax, and tip - with an optional wine-pairing menu to complement the food. Please call the restaurant to secure one of the ever-more-limited reservations.
  • And I have no reservations about trumpeting the 2008 celebration of North Pond's 10-year anniversary. Though we don't yet have a secure plan to commemorate it just yet, please watch this space...
  • ...but not for a couple of months.  We'll again close the doors for the winter hibernation/revitalization on the 1st of January and reopen on Thursday, January 17th for dinner service.  And as a reminder for our guests, our winter hours at the time of reopening will be Wednesday-Sunday for dinner, and Sunday morning for brunch.  Hope you all have a fabulous and healthy New Year if we don't see you before then.
Tips from the Green Market
Chestnuts - Not Just Roasting

As the weather turns downright frosty, we start using more chestnuts here on the pond. Historically not only a reliable food source, but a focal point in the economy and a symbol of wealth and prestige, the American chestnut was nearly wiped out by a fungal blight at the beginning of the 20th century.  Fortunately, they've rebounded, thanks in-part to people like Paul Thelen at Hillside Orchards in Berrien Springs, Michigan.  (See our Oct '06 newsletter for more on Hillside Orchards.)

Chestnuts are actually full of energy and B vitamins, are a great source of iron, and contain nearly as much vitamin C as lemons. They're typically harvested fresh in October and November and keep best in cool, dark, and dry conditions (the refrigerator is too humid).

Many, unfortunately, can think of chestnuts only in association with pungent, charred smells emanating from a homemade grill on the street corner. But sweet, rich chestnuts are wonderful cooked in more mellow ways - whether glazed whole with a touch of honey and citrus, or roasted in the oven and blended in to a rich warming soup with apples and a hint of roasted garlic.  We've got them on the current menu in a smooth puree, underneath a braised oxtail raviolo and topped by a fresh sage emulsion.  Mmmmm, warming...
Drink of the Month
Mulled Bold Wine

This sweet, spiced winter warmer will get any evening or holiday get-together off to a tasty start.  And why not make a big batch to keep in the fridge, for when the neighbors stop by unannounced?

1.5c     red zinfandel
¾   c    ruby port
1    ea  cinnamon stick,
           broken in half
3    ea  cloves
25  ea  black
           peppercorns
1    ea  star anise,
           broken in pieces
½   tsp fennel seed
1    Tbl organic honey

  • Combine all ingredients in small saucepan.
  • Bring to simmer and remove from heat. 
  • Cover pot tightly with plastic wrap and let steep for 2-4 hours.
  • Strain, discard solids, and reserve.
  • Heat before serving, garnished with cinnamon stick and orange zest.
Charity of the Month
The Chicago Coalition for the Homeless 312-435-4548

Each year, we accumulate donations through our wine program for four deserving organizations. Their inclusion on our list is based on their work to help preserve diverse food choices, contribute to the local community, support local farmers, and help commit to a more sustainable future. As we're in the midst of holiday giving, this month I've chosen a local organization which advocates an end to homelessness, something many of us might not think about often enough during the rest of the year. Though not affiliated with the present or past lists, please consider a gift to those within our own community without the means that we enjoy.

The Chicago Coalition for the Homeless addresses the complex issues causing homelessness in today's society and offers programs and services to assist those most at-risk. Among the many ways the organization aids, the coalition seeks to create more affordable housing and living wage jobs, educate the homeless youth population, and create more options for susceptible women. The CCH employs community organizers, development specialists, policy experts and legal advocates in an effort to end homelessness wherever it exists.

Chicago Coalition for the Homeless Website
Tips from the Fish and Meat Market
King Crab Season is Here!

What's more exciting than the chance to sample some of The Deadliest Catch?  That's right - now's the prime of Alaskan king crab season (Oct 15-January 15).  And we've got king crab in the restaurant - minus the gnarly human characters off the boats!

There are fewer than 100 boats that go out fishing for this prized crustacean.  And, fortunately for all of us, the crab population is reported to be on the increase after a decline in the past years. The catch is monitored and regulated in order to ensure that this delicious crustacean is around for years to come.  And only male crabs larger than 6 inches across are allowed to be kept on-board for processing.  The sweet and salty meat is truly remarkable and only available now - fresh - until the quota is met.  Come in to sample the king crab terrine we're serving alongside a pickled purple cauliflower salad and cider syrup.  It won't be around for long.
 
Recipe of the Month
Pan-Roasted Rosemary-Garlic Carrots, Apple Cider Reduction
Serves 4


Ingredients

1 lb       organic carrots, peeled
            3 tbl      olive oil
            2 clove  f
resh garlic, peeled
            2 sprig  fresh rosemary
            1 Tbl     fresh parsley, chopped
                        salt and pepper
            1 Tbl     unsalted butter, chilled
            ½c        fresh pressed unfiltered apple                             cider
            ½c        apple cider vinegar












Preparation


  • Place cider and cider vinegar in small non-reactive saucepan on medium heat.  Bring to boil, reduce, and simmer until 3 tablespoons syrup remain. Turn off heat, reserve warm.
  • Lay carrots flat on cutting board and cut on diagonal, into 1/8" ovals.
  • Gently tap garlic cloves with the side of a knife, until flesh just cracks.
  • Heat olive oil over medium-high heat in large (12") non-stick pan for 1 minute, then add in carrots, lightly crushed garlic cloves and whole sprigs of rosemary. Let sit without shaking pan for 3 minutes.
  • After this time, agitate/turn carrots so top sides become exposed to direct heat. NOTE: carrots should be moderately caramelized without being "blackened".
  • Salt and pepper carrots and cook undisturbed for additional 3 minutes.
  • After this time, pick out and taste carrot for seasoning and doneness.  If not tender to bite, cook for additional minute.
  • Finish by discarding garlic and rosemary and evenly mixing in chopped parsley.
  • Gently heat apple reduction and whisk in butter.
  • Drizzle apple syrup around and serve immediately.
Farm of the Month
La Quercia
515-981-1625

Herb and Kathy Eckhouse began curing meat in 2000, as a dream business borne of their years spent in Italy on assignment for Herb's then-corporate job. Today they cure, age, and sell delicious, luxurious prosciutto - lauded as some of the best available anywhere, using artisanal methods and humanely-raised Berkshire pigs. We're proud to use La Quercia (meaning "the oak" in Italian - for the traditional symbol of the province of Parma) product here at North Pond, and encourage you - if not to come in and eat here! - to go online to both read about the fabulous job Herb and Kathy do, and buy some for the holidays.

La Quercia Website

Another Pithy Article / Think Piece

This time of year, you should really appreciate this heartwarming story about a real human treasure in New York City.

Bruce Sherman
North Pond -- Chefs Collaborative -- Green City Market
773-477-5845
North Pond website

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