Liam Brex showroom as her 'office.' Amaury Rosado is a renown Chef serving up an inspired, award-winning, eclectic menu in the Western Suburbs. The gal in green, below, described the wine pairings for the evening, is "a self-proclaimed example of when Med School doesn't work out" and "grew up Italian, drinking a nice glass of red wine while doing Geometry homework at the kitchen table." Put them all together in the same room with fresh ingredients, Truchard wine and engaging conversation?
Just let me talk about Beth for a minute. I've been in the same room with her only twice, but I already dig her. She's a former chef, former restaurant owner, former sales gal (I knew we had something in common immediately) and is now chasing her dream (that's two for points in common). Have you ever met someone who you just know is cool, successful and gives off an I-must-know-her-better vibe? That's Beth.
restaurant as he was at Liam Brex that night. I've already booked a reservation.
His meal of pan seared grouper atop a bed of saffron-seasoned amaranth, topped with buerre rouge sauce aside a crisp, fragrant blood orange salad exploded into a fiesta of richness and texture in my mouth. He came to our table offering more amaranth.
I've talked about things in the past exceeding my expectations and how giddy it makes me. I can add this to the list. While I cannot wait to someday go hibernate in the woods and avoid civilization at all costs, it's nights like last Wednesday that cause me to pause. I love experiencing something totally unique and different while meeting engaging, REAL people who already invited me to join them again in their kitchens. Not to mention the new techniques and tricks they taught me, which I've since employed in my own kitchen. Mr. Musky and a tribe of teenagers are the benefactors of my newfound intelligence. Truffle risotto with shrimp and pan seared scallops - perfectly crusted, thanks to the drying technique. Divine. Mussels in a savory, white wine cream sauce with crunchy french bread. Lemme lick the bowl. And the coup - pan seared chilean sea bass atop superbly seasoned lentils and carrots drizzled with a luscious, creamy buerre blanc sauce.
Debbie who's pitching a show for the cooking channels on home entertaining and how to keep parties fresh and interesting.
So if you get an invitation to come to a Blackhawks party at my house because there'll be a production crew here to shoot more footage for a cooking show pilate, go with it. Just don't throw back my famous bloody mary's until the crew says "Roll Camera!"
Loving Life in Plainfield...