Chicago’s fifth annual restaurant week is launching this Friday and NoMI Kitchen is proud to partake in the festivities.  Chef Ryan has created a delicious 3-course lunch menu that will make everyone’s taste buds dance.  Per Restaurant Week’s customary $22 prix-fixe, diners will be able to choose dishes from the following menu:

Available:

Friday, February 17^th through Sunday, February 26^{th |} 11:30 am to 2:00 pm

To make a reservation, call 312.239.4030 or through OpenTable http://www.opentable.com/nomi?scpref=106

Windy City Live’s, Ji Suk Yi, gets a sneak preview of dishes NoMI Kitchen will be featuring during Restaurant Week.

It is an honor for us to announce that NoMI Kitchen’s very own, Pastry Chef Meg Galus, has been nominated for Food & Wine Magazine’s first ever The People’s Best New Pastry Chef award – an expansion of the Best New Chef awards that Food & Wine has given to the country’s most promising cooks for the past 24 years.

We would be truly appreciative of your assistance in voting for Chef Meg to win this extraordinary honor. Voting will take place from February 8 through February 14, 2012 at foodandwine.com/the-peoples-pastry.   Please follow the link, select central region, and place your vote.

Thank you for all of your help and support!

Here are some of her delicious creations that we have loved this past year:

What do Madonna, GMC commercials, and Indianapolis all have in common?   They are a part of Super Bowl XLVI- along with the NY Giants and the New England Patriots.  Since the Chicago Bears are not playing (or Chef Sean’s Precious Packers) we’ve decided to shift gears to what we know best… and that’s Super Bowl Chili!  Below is Chef Sean’s PBR Chili recipe that he has tested to perfection.

PBR CHILI

1 lb bacon

1 lb ground beef

1 med red onion

1 red bell pepper

2 poblano peppers

2 jalapeño

8 cloves of garlic

1 can hominy

1 can black beans

2 cans san Marzano tomatoes

2 tbsp ground cumin

3 tbsp chili powder

1 tbsp chipotle powder

12 bottles of PBR (one for the chili and 11 for you and your friends)

Salt to taste

In a large pot, sauté your ground beef of until cooked through.  While the beef is cooking dice your bacon.  Then dice the peppers and onion and garlic.  When the beef is done, remove it from the pot and drain out the fat.  Put the pot back on the stove and sauté your bacon until the fat is rendered and the bacon is starting to crisp up.  Add all of your veggies to the bacon and sauté until soft.  While your veggies are cooking drain and rinse your hominy and black beans. Open the cans of tomatoes.  Puree one can in a blender until smooth.  Use your hand to crush the other tomatoes so you have a nice chunky texture to add to you chili.  When the vegetables are done add all of your spices and stir quickly as not to burn them.  Add your tomato (both pureed and crushed), and your hominy and beans.  Bring to a simmer and add your ground beef.  Simmer for about 15-20 min and adjust your seasoning with salt and more spices if you feel the need.  After the flavors have come together, add one bottle of PBR.   Bring back to a simmer.  Your chili should now be ready to serve.  Garnish with your favorite toppings, I prefer cheese, sour cream and Fritos!

Valentine’s Day at NoMI Kitchen:  Signed, Sealed and Delivered

Let romance and food collide.  In honor of the romantic holiday, NoMI Kitchen is partnering with local, high-end stationery line, Suitor, to create limited-edition ‘Suitor for NoMI’ cards that will debut during your Valentine’s Day dinner at NoMI Kitchen on February 14.

The launch of ‘Suitor for NoMI’ includes three elegantly witty cards with sayings: Never Kiss and Chanterelle, Romeo & Julienned, and May Your Bouche Always Be Amused.  Guests’ booking a reservation at NoMI Kitchen will receive an email following their booking with instructions on how to customize their card and write a special note to their valentine.   At the conclusion of dinner, a handwritten version of the message will be delivered with a specially prepared dessert by Pastry Chef Meg Galus.  With love notes circulating the dining room and views of an illuminating Water Tower Square and The Magnificent Mile, the ambience at NoMI Kitchen will surely receive your significant other’s stamp of approval.

Follow Chef Meg’s recipe and tutorial as she shows Dina Blair on WGN News how to bake a Boston Cream Tart, a special dessert from Park Hyatt Chicago’s Masters of Food & Wine dinner.

http://www.wgntv.com/news/middaynews/middayfix/wgn-lunchbreak-boston-cream-tart-20120110,0,7874647.premiumvideo

Boston Cream Tart
Yield: 8 4-in tarts

Tart Shell

Ingredients:
1 stick butter
1/2 tsp vanilla extract
1 3/4 cups cake flour, sifted
pinch salt
4 Tbs powdered sugar
1 whole egg

Directions:
Make sure all ingredients are room temperature. Cream the butter with the salt and vanilla paste in a stand mixer with paddle attachment. Sift the powdered sugar and almond flour together, and slowly incorporate into the butter, until 2/3 of the way combined. Add the eggs and paddle until 2/3 combined. Add the sifted flour and paddle until just combined. Wrap tightly and refrigerate overnight. The next day, roll to 1/8″ Peel off and cut a circle with diameter of about 1 1/2″ larger than the ring. Line tart ring, use a fork to prick the bottom and chill. Bake at 275F until golden.

Chocolate Ganache

Ingredients:
2 3/4 cups cream
4 1/2 cups chopped high-quality bittersweet chocolate
1/3 cup light corn syrup

Directions:
Bring the cream and corn syrup to a boil. Melt the chocolate in the microwave at 50% power. Slowly drizzle the hot cream into the chocolate, stirring slowly. Fill each tart shell 1/4 of the way. Cover the remaining ganache with plastic wrap and store in the cooler.

Pastry Cream

Ingredients:
2 cups whole milk
5/8 cup sugar
1 vanilla bean, split and scraped
5 egg yolks
1/4 cup cornstarch
1/2 stick butter

Directions:
Bring the milk and vanilla bean to a boil. Whisk together the egg yolks, sugar, and cornstarch. Pour a little of the hot milk into the eggs, whisking quickly. Pour the rest of the hot milk in and whisk to combine. Strain, return to heat and continue to whisk over medium heat until boiling. Continue cooking for about 3 minutes, until smooth and shiny. Transfer to a mixing bowl, cover with plastic wrap. Chill until completely cool. To use, stir well with rubber spatula. Spoon into tart shells, filling to the top.

To assemble:
Top the vanilla pastry cream with the remaining chocolate ganache. Shave a chocolate bar over the top with a vegetable peeler. Sprinkle with powdered sugar

Chicago Magazine Announces NoMI Lounge’s 1871 Manhattan as One of the Best Cocktails in Chicago

As with many events we have done in the past, the moment just after we send out the last plate is borderline euphoric.  It’s a time for the staff to shake hands and reflect back on what just occurred.  The James Beard House dinner held an extra special spot in our heart when it was complete.  Together with a lot of hard work and a roller-coaster of emotion, the team created and executed a truly amazing event.  The glass of Champagne at the end was a bit more bubbly after this one.   

RL

Photography by Tom Kirkman 

Sean Pharr [Chef de Cuisine], Lynne Bredfeldt [Director of Public Relations], Aaron Sherman [Sommelier], Ryan LaRoche [Executive Chef]

Photo Credit: Galdones Photography