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Big beef benefit, Nov. 14

Big beef benefit, Nov. 14
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  • Big beef benefit, Nov. 14

    Post #1 - November 2nd, 2005, 5:21 pm
    Post #1 - November 2nd, 2005, 5:21 pm Post #1 - November 2nd, 2005, 5:21 pm
    Beefing Up for the Holidays

    The Union League Club
    65 West Jackson
    Chicago, Illinois 60604

    November 14, 2005
    5:30PM - 9:30PM
    Donation $100.00

    Allen Brothers Inc. has purchased the Grand Champion Steer from the Illinois State Fair 2005 and will be serving it up to support the New Orleans and Gulf Coast ACF Relief Fund. Monies will be sent directly to John Folse and company to feed and support those in their area left devastated by the hurricane Katrina. The day after the tragedy Chef John converted his food company into a rescue kitchen. Currently his company with the support of area ACF Chefs is producing 27,000 meals per day.

    This event will feature chefs from Chicago’s restaurants, private clubs, hotels, country clubs and caterers. Each will be creating dishes featuring super prime beef from the prize winning steer.

    Food, plenty to drink, great company and a chance to help others in need and make a difference. Featuring live and silent auctions with spectacular items just in time for the holidays.

    Call 773-890-5100 for reservations.
  • Post #2 - November 5th, 2005, 9:59 pm
    Post #2 - November 5th, 2005, 9:59 pm Post #2 - November 5th, 2005, 9:59 pm
    My own personal chef, Evil Ronnie of the Standard Club, will be one of the guest chefs. Each chef is assigned a different part of the steer. Ron has to come up with something tempting with short ribs (I believe he'd like tripe, but that wasn't an option) It's a good cause and you get to see Evil Ronnie and his short ribs. (I believe that may have been a band in the '70's)

    This could be the hottest thing since two-toned halvah.
  • Post #3 - November 5th, 2005, 10:13 pm
    Post #3 - November 5th, 2005, 10:13 pm Post #3 - November 5th, 2005, 10:13 pm
    So, braised or kalbi?
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #4 - November 5th, 2005, 11:16 pm
    Post #4 - November 5th, 2005, 11:16 pm Post #4 - November 5th, 2005, 11:16 pm
    Hi Ed,

    Unknown at this time
  • Post #5 - November 6th, 2005, 12:55 am
    Post #5 - November 6th, 2005, 12:55 am Post #5 - November 6th, 2005, 12:55 am
    Perhaps smoked?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #6 - November 6th, 2005, 10:11 pm
    Post #6 - November 6th, 2005, 10:11 pm Post #6 - November 6th, 2005, 10:11 pm
    Hi,

    I heard them developing the plan for this dinner at the French Consulate program two weeks ago. They are also asking people to bring wrapped gifts for girls and boys. The gift should be at least $10 value, wrapped and on the rear stating whether it is intended for a boy or girl with the appropriate age range.

    Originally the steer meat was going to distributed to food pantries until Hurricane Katrina when it was redirected to this food event.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #7 - November 13th, 2005, 1:39 pm
    Post #7 - November 13th, 2005, 1:39 pm Post #7 - November 13th, 2005, 1:39 pm
    I was given about 70# of short ribs for this event, those from the championship steer and other ordinary, commodity short rib plates.

    Sliced them into 1" thick flanken style strips on the band saw Thursday, and marinated them in 12 bottles of Silverado cabernet, with carrot, onion, garlic cloves, peppercorns, thyme, basil, and oregano.

    This morning, in our tilt skillet (like a gigantic electric frying pan), I dredged the ribs in seasoned flour and browned them nice and crusty in salad oil and Plugra, then sweated off the drained mirepoix, before returning the ribs to the pan with the marinade and covering them with about four gallons of chicken stock. They should take about two hours to cook.

    I'll probably reduce the liquid tomorrow, maybe adding a touch of demi glace. We'll be doing scallion spaetzle with the short ribs and finishing the dish with a drizzle of horseradish oil.

    :twisted:
    Last edited by Evil Ronnie on November 13th, 2005, 3:00 pm, edited 1 time in total.
  • Post #8 - November 13th, 2005, 1:52 pm
    Post #8 - November 13th, 2005, 1:52 pm Post #8 - November 13th, 2005, 1:52 pm
    Uh, yum.
    Ed Fisher
    my chicago food photos

    RIP LTH.

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