Thursday, May 29, 2008

New Website Launched! COTL:

www.gourmetrecipedia.blogspot.com


That's the link to my new website, Gourmet Recipedia. Pls Check Out The Layout as I will be adding new recipes often. Pls leave comments and suggest recipes you'd like to see.

Thanks,

Your Resident Chef

Monday, May 26, 2008

Volare: Windy City Done Right

Never judge a book by its cover, or a restaurant by its website.



Volare Restaurant- Chicago http://www.volarerestaurant.com/


So it was a recent weekend road trip that found us in The Windy City, one of the few food capitals of the U.S., and the world even, so I am told.


The problem with dining with a large group of people is that everyone has their own ideas, opinions and notions about certain things, and it makes for a frustrating experience when everyone can't decide on the right place.


We had some suggestions from a globetrotting friend, who dines with the elite...although the majority of those selections were shot down by our local expert, we were adventurous and took the advice of our trusty concierge, who recommended this place according to our specific needs- affordable, good Italian food.



Queue VOLARE- an almost hole-in-the-wall-ish type place, was quite close to our hotel located in the downtown district, that we didn't even need a cab.

I always try to go into each restaurant with NO expectations whatsoever, so that I can be wowed thoroughly. If I have even the slightest inkling of hope for something to expect- I always get let down. So I don't even bother to listen to any one's recommendations, I just go in hoping for the best. And for the most part- I still get let down. Apparently- I'm a very picky eater, according to my girlfriend.


For the record, I'm not a picky eater at all- I just hate when restaurants cut corners and think we don't know. Oh, we know.


Okay back to Volare. So we were all apprehensive about this place since we weren't confidant in the selector's choice, but hey, always have an open mind. Most of us, I think, wanted it to be a flop just so that we could prove our instincts right. But we were waaaaay off. This place really surprised us.

Upon entrance we already had a reservation for 9pm. We arrived at about 10 past 9 and this place was rammed. Good sign number 1. We didn't have to wait long at all as it seemed we were supposed to be seated outside, or on Volare's make-shift patio. This was an interesting concept. So we traveled to a nice, quaint- and by quaint I mean minner, patio. But since it was May and still cold (Windy City cold), their patio was enclosed by a plastic shower curtain type thing. Odd, but still, with the outdoor patio heaters, it gave us an intimate, almost cruise-like atmosphere.


So we're not off to a great start, our table of 7 was not the biggest, and we were bumping elbows with each other in an already crowded indoor/outdoor area.


Our waitress was nice and knowledgeable, but when asked what the specials were, she responded "there are none". Okay. What does that mean- you're out of the specials or you don't have any? Either way, this was not looking good. After up selling us on a softball-team size order of Calamari, that apparently only feeds 3-4...We were also up sold on 2 bottles of wine. Yes, we ordered two of the same bottles of wine for some reason...


To the menu...This thing was huge. This was your classic pasta house, so the standard one page-full dedicated to pastas, a meat and seafood section, and of course pizza.


We all carefully selected our meals and crossed our fingers. The calamari arrived and was good, lightly battered, seasoned well, and cooked to perfection. Not rubbery like you would expect, that you get you know- anywhere. This was good sign number two. So far we're tied 2-2. The meal would be the winning tally.


Let's just say, the food was amazing. I ordered the Risotto with chicken, peas, and asparagus...this was cooked to perfection. Not mushy, not raw...just right. The flavour exhumed Italy in my mouth, and I was very excite. The balance of seasoning, fresh parsley and chicken stock told me the guys in the back knew what they were doing. Not to mention the four cheeses, really made my tongue tingle.


I think every one's meal was superb. I didn't hear one complaint. In fact I didn't really hear one word from anyone as we all devoured our huge portioned meals. Not one of use even dented our plates, as the portions were definitely Italian style. Other meals consumed included:


Penne Arrabiatta: Spicy Vodka sauce- I should have got that it was damn good


Fettucine with Pesto: Also very good.


We all finished our meals (partially) with big grins on our faces. This had been one of the best meal's I'd had in a really, really long time. I will definitely recommend this place to anyone heading to Chi-town.


Every plate was decently priced, and all meals came home with us. Now, meal sizes in the US are fairly larger than those here north of the border, but still, value was great here.


I paid $50, including my main, split app, and 1 and bit glass of wine, and tip. And we tipped well. To me, that's a good deal. For food that good, I would have paid more, and been happy about it.


Overall, the decor was bush, the service was decent, the price was fair, but the food was amazing. And in all honesty, even though I always critique based on the overall experience, this time around the food made up for anything lacking, which wasn't much, mind you.


For a tourist, expectations are usually not that high as you already are spending a lot while in travel status. And that's what made Volare such a good experience, as it was cheap, but great. And I always say, good food does not have to be pricey. The best food should be found in the dumps, hole-in-the-walls, and back alleys.

So let this be a lesson to all of you, never judge a restaurant by their website, their ghetto patio, or their weird server. Give them a chance. The worst that can happen- It'll be bush and show up on this website.


Ciao.







Thursday, May 22, 2008

Tips: Drive Thru Edition



After starting the battle of Drive thru's recently, I thought I would take the time to give my loyal readers some tips to get the most out of their drive thru experience. Since I have been on the inside, I feel as though I've been holding out on everyone. Seau.

Okay, so first things first...

If you're like me, you need to have fresh fries. Not only fresh, but froosh. McDonald's is notorious for having the best fries, yet also notorious for have the worst fries if they're not fresh.

Best thing to do to ensure the freshest fries is:

a) if you go when it's not busy and you're the only car/person ordering, ask for fries without salt. This will ensure that they will make you a fresh batch, then you can just salt them yourself. This works best when you go inside, but also can work in drive thru.

b) if its busy, you're in luck. The busiest times are the best to ensure the frooshest fries, cuz they have to replenish amply. Don't be scurred of that intimidating line...it's worth the wait.

c) just straight up ask for fresh fries, and tell them you don't mind waiting. This way they are not impartial to spitting in your food (just kidding, this never happens). As long as you're honest, the sont working there can't hate- they can only appreciate.


These days it seems as though sauce is a frigging commodity. Long gone are the days of getting a 20- piece nugget with 20 sauces, yes one for each nugget. For 12 cents there's no way I'm paying to have BBQ with my fries. How do I get free sauce you ask? Easy:

Order sauce with your meal at the end, like when they ask you for any ketchups, politely mention what sauce you'd like. This way EVEN if you didn't order nuggets, they should hook up a sauce. Now in the event that they are being toite- ask to see a manager. I know, everyone hates to be a bitch, but it's your right to have sauce. Just tell them in the nicest way "WTF?" 12 cents per sauce equals almost 0.3 cents per dip...this is ridiculous!

Note- if you're a woman, you shouldn't have any problems getting free sauce, but guys- you probably will. Seau boys, that's just the way of the world.


Ever get that drink that just doesn't stop leaking? I know we've all got the "dribbler", that seems like one innocent drop until you hit the brakes and you've got coke-age all over your dash. Keep an eye on the cup when they pass it to you....any leakage signals desperately for a new lid. You must ask for a new lid otherwise you're in trouble.


We all have a 'friend' (this may even be you) who is never satisfied with the way Fast Food places make their burgers...sometimes they just don't recognize the proper needs of the customer. If you're one of those ppl who always make special requests on the burger- (I once had a friend who always got his Big Mac with no onions), power to you! By making that special request, you are secretly enabling yourself to a fresh burger. When I used to work at Mc'D's oh so long ago...we utilized the "BIN" system. What is? you ask... The bin was simply a buffer of burgers for when it got super busy...We would have a float of a few of the most popular burgers so that we could just pump them out without having to wait for each individual order. Those days are long gone, thank God...As I'm sure we've all received that age-old McChicken that was made many, many hours ago.


So now Mc'D's always makes their burgers to order...or so they say. If someone changes their order, they do not throw away the extra burger- heaven forbid. They just leave it and assume someone will order it soon enough.

What I'm getting at is simple...Make your burger a special order and it will guarantee that it will actually be made right at that moment. Now this doesn't ensure that your chicken was fried right at that moment, but now we're just pushing it. In a perfect world, or say an A&W world, everything, and I mean everything is made to order.

Lastly, always check your bag before you pulle away from the window. There's nothing worse than getting home and realizing your fries are missing or you have no blood-clot straw. Even if there's a line, COTL of your bag and perform a contents check:

1- straw, napkin, sauce
2- correct burger/sammich
3- unspilled fries- 'fry check'- have one fry before you drive away...if its even smei-cold, send it back

Remember- no one likes working at any fast-food drive thru, and for the most part the people who do are young, high, and just don't give a fuck. So always try and make a joke or two, cuz even if they are krusty, and you make them smile, they'll think twice about giving you that burger that's been sitting in the bin for ages, or waiting that extra 3 seconds for the fresh one on it's way.


I hope these tips will enable you a better Drive-thru experience next time you find yourself meandering into the realm of fast food.

One last thing:
If you feel the service you received was bushy or the fries you got were cold- don't be afraid to voice your opinion. "The customer is always right" mentality really does come into effect in the Fast Food World. Don't be shy, speak to a manager, and I guarantee you'll be hooked up...

Tell them Alz sent you.