Chicago Brauhaus
4732 N. Lincoln • 773-784-4444
www.chicagobrauhaus.com

For more than 40 years we have been serving up a friendly Bavarian atmosphere where friends and family of all ages can enjoy a good meal, a stein of beer and dance to the sounds of the Brauhaus trio. Bon Apetit.!

The bagel • Jewish CUISINE • www.bagelrestaurant.com
3107 N. Broadway • 773-477-0300 
50 old Orchard Center Skokie • 847-677-0100 

The Bagel is all about authentic Jewish cooking at its best. Located in Lakeview this eatry is the best around. The family recipes demand only the freshnest  ingredients from top quality purveyors. Owner Dan is personally oversees every aspect of the daily operation and carries on his family heritage. Huge selection of bagels, cold cuts, cheeses salads and more. Try the roast beef and the lox combo, chicken liver, and the blintzes. They are delicious! 

JOYS NOODLES and RICE • THAI CUISINE
3257 N. Broadway • 773-327-8330 • www.joynoodlesandrice.com

This popular institution in the middle of Boystown attracts diverse crowds of loyal customers who always come back to enjoy the home cooking of owners Joy and John. The Chef's favorite dishes, and the best on the menu are the Pad Thai, Pad See Eiw, Panag Noodles and the Chicken Coconut Curry. For appetizers you should try the the chicken satay, pot stickers, spring rolls or crab rangoons. These appetizers are always a delicious, fresh start to your meal.  This convenient casual eatery is  B.Y.O.B. and open seven days a week. Just like the regulars you will find out  what Joy's Noodles and Rice is all about. It is about fresh ingredient,  good value, and a good price. 

What is a Chilean Pisco?  It is a distilled spirit made from grapes grown under the clearest skies in the world and irrigated by the snow-capped Andes water. The result is clean, expressive and versatile, that can be enjoyed in unlimited ways.

Originated by its primitive inhabitants, the Diaguita Indians, who controlled the five valleys that  produced Pisco, the Copiapó, Huasco, Elqui, Limarí and Choapa. Over two centuries these natives cultivated and farmed these lands making them attractive to other settlers from the Inca Empire and then the Spanish Conquistadors who arrived in the mid-16th century.

The Chilean Pisco vine were brought to this region by the conquistadors at the beginning of their quest. The cultivation of the vines in this region and the areas surrounding Copiapó and La Serena began upon the arrival of Pedro de Valdivia. With his closest collaborators they turn the region  into a  vine-related industries to become one of the most important economic activities in the region. Due to the need of supply first for wines and then for spirits, the region grew commercially and expanded its administrative centers.

This first phase in the development of Chilean Pisco occurred mainly in the North part of the country. At that time, this territory was under the administration of the Vice royalty of Peru, and Chile was part of their colonial authority. The term Pisco was in common use at that time and was referred to as “a bird that flies”  in Quechua, the language that was spoken in that region, and the container that held the alcohol called “Pisquillo.”

By the second half of the 19th century, Chilean production methods had changed from the Spanish style into the dominated  “French-style”. The french used more suitable vines such as Muscat vine that added an aromatic flavor to the spirit> They also improved the production by using new modern technology, which lead to improvement in the quality of the product itself.

By 1850 the Chilean economy experienced great growth due to the successful local economic industry.  During this time the exportation of nitrates on the North, and cereals in the South, helped the growth of Chilean Pisco, at a national  production level by created a robust local markets for the product.

In 1931 the protection law created for the protection of Chilean Pisco, ensured the development of the industry as a cooperative industry and aided the national recognition to the Chilean Pisco  that became part of the country’s marquee products.

Pisco Chile partnered with top-notch mixologists Andrew Seymour of Viktor & Spoils, Josh Perez of Booker & Dax, and Jason Littrell of Jbird to create special drinks that will capture the spirit of Chilean people and egnite our senses

These drinks were to provide a relief to the winter during the month of September in Chile.

So try out this new versatile spirit–– the Chilean Pisco.

La Serena Sour  by Josh Perez, Booker & Dax
1.5 oz Chilean Pisco
.75 oz lime juice
.75 oz orgeat
1 egg white
Topped with .25 oz to .5 oz float of Chilean white wine
Shake all ingredients, except for the wine, with ice. Strain into a chilled cocktail glass. Float the Chilean white wine on top (this can be done by pouring the wine slowly over the back of a spoon.

Libertad  by Andrew Seymour, Vicktor & Spoils
1.75 oz Chilean Pisco
.25 oz Grand Marnier
.25 oz Green Chartreuse
.25 oz Amaro CioCiaro
Combine all ingredients in a large mixing glass with ice. Stir thoroughly to chill. Strain over a large cube of ice in a rocks glass. Garnish with a wide orange peel.

Pisco y Tamarindo by Jason Littrell, Jbird
2 oz Chilean Pisco
4 oz Jarritos Tamarindo
Pinch of salt
Squeeze of lime
Pour Pisco and Jarritos in a highball glass over ice. Add pinch of salt and squeeze of lime. Swirl and garnish with a lime or orange.

After 25 years, the legendary chef Charlie Trotter will be closing his restaurant in Chicago on Friday, August 31, 2012. 

His departure from the industry is a sad day to all of us, who will always remember him for putting Chicago on the map, and for leading the way for all, to experience the real meaning of fine dining. I will always remember his establishment for its wide-ranging menus, and for the impeccable service restaurant goers always received.

Trotter, who accidentally enter the business with his father who was his business partner too, learned many good lessons from his dad, which made him rise to food fame.

The renowned chef, author, and philanthropist is ready to explore new goals "it's time for something new. Running a restaurant for a quarter of a century is a long time to do one thing." Trotter is going back to school to get a graduate degree in philosophy and political theory.

Here are few last sound bites from one of the greatest chefs of all times:
    • “I guess you could say I’m an accidental restaurateur in that the family I grew up in, there was no interest in food or going to
    restaurants, or certainly fine dining restaurants.”
    • “My father was a very successful entrepreneur and everything my father did turned to gold…so when we opened the
    restaurant together, he kept track of the numbers, advised me how that all worked, and client response.
    • “The greatest compliment we can ever get is when someone walks out saying, ‘Well, I was expecting a lot, but this            
    succeeded my expectations,” and that’s the whole objective.

I personally wish Charlie Trotter good luck in his new path. I also would like to thank Trotter for giving me the opportunity to taste and experience his genius, creative and wonderful delights.

David Cohen
Publisher and Owner of PINK Magazine.

First Course: Truffle Mac and Cheese
The truffles reflect the earthy undertones in the Tempranillo, and the richness of the cheese is balanced by the wine's modest acidity.

Second Course: Moroccan Lamb Meatballs in Spicy Tomato Sauce
Tempranillo and lamb are a classic pairing, and the spices found here share the spotlight with those of the Tempranillo.

Third Course: Apple Turnovers with Maple-Mascarpone Glaze
Maple and cinnamon inspire homeward bound thinking, while the apple embraces the Tempranillo's fruit-forward notes.