Archive for September, 2011

Ripple Effect

September 28th, 2011 by admin

Swurly Wurly Wallpaper | Photo Courtesy of Graham & Brown

Add a touch of whimsy to your home with creatively unique wallpaper. We love the new Swurly Wurly: Tease wallpaper by Laurence Llewelyn-Bowen—its fanciful pattern strikes the perfect balance between sophistication and eccentricity. The muddy blue color is also ideal for adding color to the room, without straying too far from an easy-to-work-with neutral. Pair it with clean white décor (as pictured) for a contemporary appearance or with mahogany furniture for a more traditional look.

Available for $155 per roll at Graham & Brown. For more information, call 800-554-0887, or visit grahambrown.com. —Jenna Schubert

Shrimp and Mussel Thai Curry

September 28th, 2011 by admin

Sheridan Road has decided to team up with the 11th Annual Kohler Food & Wine Experience which will take place in Kohler, Wisconsin on October 20-23. This unique food experience features chefs and vendors from all around the world, and as such we have decided to team up with this renowned food celebration to provide our North Shore readers with Wine & Spirits Wednesdays. This week we have a Shrimp and Mussel Thai Curry to be enjoyed with a Dry Creek Vineyard Sauvignon Blanc. This delicious Sauvignon Blanc produced from grapes exclusively from the Dry Creek Valley displays aromas and flavors of peach, melon, and citrus intertwined with steely mineral complexity and refreshing acidity.

The pairing suggestion of Shrimp and Mussels with Thai Curry works on a number of different levels. The unoaked character of the wine and its natural fruity complexity perfectly balance the spicy Thai elements, cutting through any lingering spice on the palate and lifting the dish to a new level. The lightly balanced sauce, including the fresh ginger and garlic, mingle magically with the citrus undertones of the wine. The fresh shrimp and mussels provide a wonderful salinity to the dish, once again working harmoniously with the steely mineral qualities of this Sauvignon Blanc.

Ingredients

  • 1 tablespoon olive oil
  • 4 shallots, chopped
  • 4 cloves garlic, chopped
  • 2-inch ginger root, peeled, chopped
  • 1 stalk lemon grass, chopped fine
  • 2 red chilies, seeded and diced
  • 16 large shrimp peeled and deveined
  • 3 pounds mussels, cleaned
  • 1 cup white wine
  • ½ cup cream
  • ½ cup coconut milk
  • Fresh chopped cilantro for garnish
  • Spring onions, chopped for garnish
  • Basil, chopped, for garnish
  • Cooked Asian Noodles

Preperation

  1. Add olive oil to a large deep pan over medium heat and add shrimp, shallots, garlic, ginger, lemon grass and chili and sweat for approximately 2 minutes.  Add mussels and white wine.  Mussels will start to open almost immediately.
  2. After a minute add the cream, coconut milk and cooked noodles and cook for another minutes.
  3. Discard any mussels that do not open.
  4. Tip the shrimp, mussels, noodles and liquid into serving bowls and garnish with chopped cilantro, spring onions and basil.

Difficulty:  Moderate
4 servings

Recipe courtesy of: The American Club Resort | Pairing notes by: Bill Smart, Director of Communications for Dry Creek Vineyard

Sights + Sounds: Clybourne Park

September 27th, 2011 by admin

Clybourne Park | Photo Courtesy of the Steppenwolf Theatre

Inspired by Lorraine Hansberry’s seminal A Raisin in the Sun, Clybourne Park’s two acts take place in one house in two different decades, the 1950’s and the 1990’s. Community leaders are shocked when a grieving middle-aged couple sells their home to a black family in the Patti Page era of song. Years later, new officials are taken aback when a prominent white couple plans to make extreme structural renovations to the house, which is now is part of a large black community.

While theories of across the board racism raise their gnarled hands here, most importantly Norris deals with the inability to accurately communicate, the fear of being misrepresented and the profound struggle it takes to be human. Such circumstances bring out rare humor and sharp societal observations. The eternal horrors of war and the ultimate downfall of the self serious self, also, are presented here with painful precision and pin sharp hilarity, depending upon the circumstances.

Director Amy Morton, aided by Todd Rosenthal’s appropriate scenic design and Pat Collin’s transformative lighting, brings forth an honest, thought provoking evening of theater.  The superb cast excels on all levels. Kirsten Fitzgerald’s heartbroken mother, flowing on a river of denial, and John Judd, as her exasperated, angered mate provide the evening’s most poignant emotional shocks. Stephanie Childers, meanwhile, compels with subtle, honest charm as, both, a deaf housewife and a self involved modern career woman.

Clybourne Park runs through November 6 at Steppenwolf Theatre Company, 1650 N. Halsted. Tickets are $20-$75 and can be purchased by visiting steppenwolf.org or by calling 312-335-1650. —Brian Kirst

SR Goes to the Movies: Moneyball

September 23rd, 2011 by admin

Brad Pitt and Jonah Hill in Moneyball | Picture Courtesy of Sony Pictures

You don’t need to know or care about baseball to love Moneyball. But in grand sports-movie tradition, it has you rooting for the black sheep of the underdog team.

This is the true story of the General Manager of the Oakland A’s, Billy Beane (Brad Pitt, The Curious Case of Benjamin Button), and his assistant manager, Peter Brand (Jonah Hill, Get Him to the Greek), as they apply the principles of economics to the game of baseball in an attempt to turn the league’s poorest team into champions. I realize how boring that synopsis sounds, but they don’t beleaguer the details of either industry and they give you enough information to feel like an insider the entire time. I mean, Aaron Sorkin (The West Wing, The Social Network) was one of the screenwriters on this. If you see his name on something, it’s worth a watch.

Everyone does an outstanding job on this movie. Brad Pitt is terse and clever, Jonah Hill is so understated and likeable, the writing is top notch, and it unfolds with confidence at every turn. At two hours and 13 minutes, I thought this movie would feel a little long but it’s paced perfectly. It’s one of those movies where the characters go all in, way over their heads, with just the belief that what they’re doing is right, and it hits all of the right notes. There’s a little more cursing than I expected in a PG-13 movie, but I’m not sure a younger audience would enjoy this anyway. It’s less about the glory of baseball than it is about the glory of the fast-talking deal and attacking an archaic system.

My personal opinion: It’s funny, it’s real, it’s human, and it’s a fascinating look behind the curtain of the baseball industry. I want to see it again. —Jake Jarvi

Wine & Spirits Wendesday: Double Stuffed Pork Chops

September 21st, 2011 by admin

Pork Chops | Photo Courtesy of stu_spivack on Flickr via Creative Commons

With the 11th Annual Kohler Food & Wine Experience looming (October 20-23), we have decided to team up with this renowned food celebration to provide our North Shore readers with Wine & Spirits Wednesdays. If you decide that you love this duo of buttermilk blue cheese stuffed pork chops with Death’s Door Gin, you may also bve interested in the Pig Cheese Cocktail seminar, which will be held on Saturday, Oct 22. This exact pork chop recipe will not be prepared, but other delicious pork dishes will be, and Death’s Door will be there serving specialty cocktails to antendees. But you may want to hurry up, as tickets are going fast.

So in enjoying your double stuffed pork chops, the botanicals from Death’s Door Gin will add a deep, dramatic multi-dimensional element to the cider and pomegranate juices, which go perfectly with pork and blue cheese, while the angostura bitters balance the sweetness; yet the drink is not too heady to overwhelm any of the flavors.

Ingredients

  • 8 oz. of Pistachios
  • 1 Tablespoon of Olive Oil
  • ½ Cup of Buttermilk Blue Cheese
  • 3 Apples (Granny Smith), Peeled and Diced
  • ¼ Cup of Butter
  • 1/8 Cup of Brown Sugar
  • ½ Tablespoon of Molasses
  • Salt and Pepper to Taste
  • 1 teaspoon of Coriander
  • Lemon Juice
  • 4 – 3” Thick Smoked Bone-In Pork Chop
  • 3 Tablespoons of Honey Glaze (See Recipe)

Honey Glaze Ingredients

  • 16 oz. of Honey
  • ¼ Cups of White Wine
  • ½ Stick of Cinnamon
  • 1 Chipotle Pepper
  • 1 Tablespoon of Mirin
  • ¼ Cup of Shallots, Sliced
  • Lemon Juice
  • 1 Star Anise
  • 1 Clove
  • 2 Tablespoons of Cider Vinegar
  • 1 Bay Leaf
  • ½ Sprig Rosemary

Preperation

  1. Toast pistachios in 350° oven for 5 minutes, then cool. Once cooled, chop in food processor with 1 Tablespoon of olive oil until finely chopped.
  2. Place apples, butter, brown sugar, molasses, salt, pepper and coriander in sauce pan until ingredients come together.  Place in 350° oven until tender about 20 minutes, finish with lemon juice, then cool
  3. Split pork chop down the center being careful not cut all the way through, cooking the pork chop to an internal temperature of 155° on a grill or in an over preheated to 350°. In a bowl add Buttermilk Blue cheese, cooled apples and chopped pistachios.
  4. Fill pork chop with Buttermilk Blue Cheese filling. Coat chop with 2-3 Tablespoons of honey glaze, baking the chop in oven for an additional 10 minutes or until golden brown.

For Honey Glaze

  1. Combine all ingredients and simmer until it’s once again the consistency of honey. After it cools, strain spices.
Recipe by: Paul Smitala, Chef at Blackwolf Run at The American Club Resort | Cocktail pairing by: John Kinder our National Sales Director of Death’s Door