Wild Scottish Grouse Now Available at Everest:
The grouse will only last until tomorrow on Chef Jean Joho’s menu at Everest. The meat of the rare and expensive game bird is the only exception Chef Joho----known for using only American ingredients---makes for a singular luxurious treat. Crepinette of Wild Grouse Roasted in Alsace Cabbage. Available for the month of November only on the prix fixe menu (four-courses $94; five-course $120). You can find out more information and make reservations at Everest, 312-663-8920.
House-made Ginger Drinks at the Big Bowl:
I visited the Big Bowl on Cedar and State in Chicago yesterday and got pretty full, fast by partaking of a gin and ginger cocktail, exactly two dumplings---my daughter had three---and a generous entrée of Shrimp Pad Thai. I was lucky enough to end up with the take-home carton of spicy chicken curry though, which will be great when my appetite returns. My only regreat is that we had to pass up the peanut butter and jelly gelato. We were just too full.
Indiana-Purdue Tailgate Party Saturday: Miller Bakery Café is hosting and the football festivities begin at noon. The culinary main feature is by Ogden Dunes Chili Cook-Off Contest Winner Jason Hinman. Reservation lines are open at 219-427-1446.