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Lunch at Rosebud Theater District

17 Jan

Lunch at Alex Dana’s Rosebud Theater District:

I came to Rosebud Theater District for lunch this Tuesday afternoon. It was packed in the bar area, but we sat in the dining area which was just as inviting. My friend and I both ordered a grilled chicken salad. It was delicious. Came out in a decent amount of time, presentation was great and the size was perfect.

I know that dining in the Chicago Loop is a little different than River North, but on a Tuesday afternoon, it was all business professionals. Which was something I preferred. I have heard nothing but great things about the food at Rosebud Theater District from my friends, and I’m glad I had a good lunch here.

The 411 from Rosebud’s Web Site:

HUMMING IN THE THEATER DISTRICT. HOW APPROPRIATE.

Located in the Three First National Plaza building (70 West Madison Street), Rosebud Theater District has been continuously selected as the ultimate lunch spot and pre-theatre dining destination.

There’s no better place in all of Chicago to grab a drink after work. Just steps away from the office, meet colleagues after hours Monday through Friday from 5:00 to 7:00 pm to indulge in the appetizer buffet. Come with friends, come alone, it doesn’t matter—by the time you leave, you’ll feel like you know everyone in the place or take advantage of the pre-theater menu, which is guaranteed to satisfy your hearty appetite and leave you plenty of time before the curtain rises.

FOOD FIT FOR A BRIDE, A GROOM, AND EVERYONE ELSE IN BETWEEN.

You’ll get the big, homemade portions Rosebud is known for, of course. However, you’ll also get a beautiful, modern space in which to hold your event. Wedding receptions and rehearsal dinners are especially encouraged, as they work exceptionally well within the outstanding room. Factor in fresh flowers, candles, and perfect lighting and everything becomes even more spectacular at Rosebud Theater District.

For reservations click here

Pasta with Steak and Cherry Tomato Sauce

13 Jan

A Recipe to Share from Type A Kitchen

THURSDAY, JANUARY 12, 2012

Pasta with Steak and Cherry Tomato Sauce

Wanna know a secret?  Sometimes I add a chore to my To-Do list after I’ve already completed it JUST so that I can cross it off.

We all do that.  Don’t we?  Totally normal.

Cricket.

What can I say?  I have a thing for nice, neat lines through items on a list.  It means I’m getting stuff done, and I like giving myself credit for things I did that I didn’t even plan to do in the first place.

It’s a sickness, really.

I don’t normally add “cook dinner” to my To-Do list because it’s something I do often.  It’d be like adding “blink eyes” or “feed tuxedo cat” to the list.  I probably don’t need the reminder.  Plus, I really like cooking dinner, and it never usually feels like a chore.

Today, however, is special.  Today not only did I cook dinner, I cooked dinner (emphatic To-Do list cross-out motion).  I made a delicious, rich-tasting pasta with tender steak and a juicy tomato sauce, and it was such a winner that I had to give myself To-Do list props.  (Are all the cool kids still using that word?)

Today’s recipe is sponsored by:

1) The one pot meal:  Less clean up, and the final product is a big bowl full of pasta, steak, and chunky veggies.  Lots of different flavors in one single fork stab.  The best.

2) The mid-week refrigerator:  I had half an onion, a handful of kalamata olives, some wilting parsley, and a jar of roasted red peppers.  When the fridge hands you half-used ingredients, make pasta.

And I know what you’re thinking.  Um, hello!  Lady!  Where’s the sauce?  Don’t you worry, I got your number.  This cherry tomato sauce is a stove-top miracle, because it basically forms out of thin air.  You don’t even have to worry about it.  It’s kind of amazing.

I’m going to let you in on another little secret:  Grape tomatoes (Nature packs ‘em full of water) + Salt = Instant Tomato Sauce!

And while we’re in the circle of trust here, my special advice for your instant success as a dinner-time super hero is to cut everything up and have it ready to go before you start cooking. This is called “mise en place.”

Look at that.  We’re efficient and French today.

Pasta with Steak and Cherry Tomato Sauce
Yields 3-4 servings
Ingredients:
1/2 lb small whole wheat pasta (I used rotini, but penne or rigatoni would work)
1 tbs canola oil
1 lb top round steak, cut into 1-inch cubes
Salt/pepper
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 c roasted red pepper, roughly chopped
1/2 tsp crushed red pepper flakes (optional)
1 pint grape tomatoes, halved
1 tbs kosher salt
1/8 c kalamata olives, sliced
1 handful fresh parsley, chopped
Preparation:
Cook the pasta according to the directions on the box.  Drain, but reserve 1/2 c of the starchy pasta water, and set both the pasta and the water aside.
Meanwhile, heat the oil in a large skillet over medium-high heat.  Season the steak with salt and pepper, and add to the pan.  Cook for about 6 minutes, or until the steak is browned, stirring occasionally.
Add the onion, and cook for an additional 4-5 minutes, until the onion is soft.  Stir occasionally.
Add the garlic, roasted red peppers, and crushed red pepper (if using), and cook for an additional 2 minutes, stirring constantly so the garlic doesn’t burn.
Add the grape tomatoes and the kosher salt, lower the heat, and cook for about 5 minutes, or until the tomatoes begin to give off their juices.  Immediately turn off the heat.  You don’t want the tomatoes to collapse.  Off the heat, add the olives and parsley and stir to combine.
Add the cooked pasta to the skillet and toss with the tomato mixture to coat.  Pour in some of the reserved pasta water as needed to loosen the sauce and coat the pasta.

You might also like:
Braised Pork Tenderloin with Apples and Onions
Shrimp and Sausage Paella
Chicken with Fennel and Olives
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Posted by Allison @ Type A Kitchen at 4:16 PM
Labels: 

Fried Chicken and Waffles by the2goodeggs

30 Dec

Fried Chicken and Waffles

by the2goodeggs on December 23, 2011

Down South cooking from the East side of town….Los Angeles that is.

We are all guilty of having one of those nights where time slips through the cracks and you look down at your watch and see that the small hand is on the 3 and the big hand is placed on the 12.  Are you kidding? I love those moments of my life. Many moons ago I found myself in a small restaurant in Hollywood having a delicious breakfast of Chicken and Waffles, I believe it was around 3 in the morning, and promised myself I would go home and work this delectable meal into my breakfast routine. Just for the record… I keep my promises. Here is a big big endorsement of our love for the chicken and waffle spread.

Fried Chicken and Waffles
Ingredients for waffles:

1 1/2 – cups flour
4 – teaspoons baking powder
1/2 – teaspoon salt
3 – teaspoons sugar
2 – eggs (separate yolks from whites)
1/2 – cup butter (melted and cooled)
1 3/4 – cups whole milk

Directions
Plug in waffle iron and allow to heat…

In a large bowl add flour, baking powder, salt, and sugar. Mix well.

In a small bowl or cup mix yolks, butter, and milk together then pour into
dry mixture.  Mix well to combine.

   

Take the whites of the eggs and whisk them into stiff peaks… Like this.


Then fold the stiff whites into batter. Mix to combine.

 

Take a laddle and a half and pour into your waffle iron and press.
Should take about 5 minutes to become fully cooked and golden!

Let’s move on to the chicken…

Ingredients for fried chicken:
1/2 – cup coarse salt
5 – cups cold water
4 – large boneless skinless chicken breast
2 – cups buttermilk
1 1/2 – teaspoon ground black pepper
1 – teaspoon Lawry’s seasoning salt
1 – cup all purpose flour
1/2 – teaspoon dried basil
1/4 – cup cornstarch
2 – cups vegetable oil or lard

Directions
Pour coarse salt and cold water in a big bowl. Next add chicken breast and cover bowl with plastic wrap and refrigerate for 1 hour.

Remove chicken from bowl. Dispose of salty water. Put chicken back into the bowl and pour in buttermilk. Cover bowl with plastic wrap again and place back in the refrigerator for a minimum of 3 hours or overnight.

Remove chicken breast from buttermilk bath, and cut into 1 1/2 inch strips, then place on a wire rack to rid of excess buttermilk for about 7 minutes.

Meanwhile in a large paper bag add black pepper, Lawry’s seasoning salt, flour, dried basil, and corn starch. Close the top of the bag and shake it up to mix evenly. Now take your sliced chicken strips (a few at a time) and add to the flour mixture. Close the top of the bag and shake it up to coat your chicken evenly.

Then place chicken strips back on the wire rack to sit and absorb flour mixture for 5 minutes.

Pour vegetable oil or lard in a big frying pan over a medium flame and allow to get hot for about 6 minutes. Then working in batches add your chicken strips to pan and fry on each side for 6 to 8 minutes, depending on thickness of the chicken. Once browned and crispy, place on a paper towel lined plate to absorb some of the oil.

Partner your fried chicken with a delicious waffle and who knows… you might end up doing the chicken dance!  I can tell you, we sure have! ENJOY!

Funky White Chocolate

16 Dec
What better than Hot Chocolate to warm up this season? Probably a funky hot chocolate!
For this month’s Secret Recipe Club I was assigned Anne Jisca’s Healthy Pursuit blog. I chose Anne’s hot chocolate recipe since it seemed the ideal comfort drink for the weather and fun for the kids. My son enjoyed making funky designs with fresh cream over the hot chocolate.
(Funky) Hot Chocolate

ingredients

1/3 cup baking cocoa
1/3 cup sugar
1 1/2 cups water
4 1/2 cups milkProcedure-
  • Mix cocoa and sugar in saucepan. Stir in water.
  • Heat to boiling, reduce heat.
  • Simmer uncovered for 4 minutes stirring constantly. Stir in milk.
  • Heat just until hot.
  • Beat with hand blender till foamy.
  • Serve with fresh cream.

To see other great recipes from this month’s Secret Recipe Club, follow the links below!

(Click link to site)

Alex Dana: Chicago’s Restaurant Dynasty

28 Nov

Alex Dana is the son of Italian and Greek immigrants, Dana grew up in the restaurant business in Chicago and has succeeded beyond anyone’s expectations. His critically acclaimed eateries put smiles on thousands of guest daily. Many observers credit the Rosebud with revitalizing the old Italian neighborhood around the University of Illinois at Chicago.

Rosebud History

In 1973, Alex Dana, a 26 year-old Chicago native with rich Italian culture, purchased a Chicago Loop luncheonette. Piccadilly also called “333” after its physical address on west Washington Street did quite well. However, Piccadilly’s success wasn’t enough for young Dana. He had a much larger vision: a full-service restaurant offering great food, excellent service and warm hospitality from early in the morning to late at night. Coming from a family of restaurant owners it came as no surprise that a Chicago legend was in the making.

In 1977, a prospective property in line with Dana’s larger vision became available. Alex saw an opportunity to purchase a run-down building housing an Italian Men’s’ Supper Club, in an area we now know as Chicago’s Little Italy. This is where “The Rosebud” was born.

Originally called Bocciola della Rosa (bud of the rose), after Sicily’s native flower, the name was translated into English when patrons repeatedly struggled to pronounce the Italian name. Signature dishes, such as Chicken Vesuvio and Pappardelle (square noodles) became staples, and The Rosebud became a favorite of popular celebrities, including Robert DeNiro, Tony Bennett, Frank Sinatra (pictured top left), not to mention Carol Burnett, Jim Belushi (pictured top right), Robert Redford and Jimmy Buffett. Naturally, a gallery of autographed celebrity photos was created, and continues to grow to this day.

In 1992, Dana found an aging, yet beautiful building on Rush Street, just one block from the trendy Michigan Avenue, here was born: Rosebud on Rush. The restaurant was an instant hit among Chicagoans and visiting celebrities alike.

In 1994, Rosebud’s continued success allowed Alex a third location just five blocks up Rush Street: Carmine’s. This was the first departure from the use of the Rosebud name for a Dana restaurant. Offering two levels of dining, a bustling bar, live entertainment and an outdoor cafe for unrivaled people watching – Carmine’s became an instant celebrity in its own right.

Not one to rest on his laurels, Dana sought expansion outside the city limits. Naperville, just 32 miles southwest of the city, became home to Rosebud’s first suburban location. Around the same time, Rosebud Theater District (FKA “La Rosetta”) opened in Chicago’s financial and theater center.

Three years after opening in Naperville and Chicago’s Theater District, Alex was ready for his second departure from the city limits. In 2000, Rosebud of Highland Park opened with an emphasis on family, value and great food.

The new millennium also brought about a new concept for the Rosebud name. The Rosebud Steakhouse – A Rare Steakhouse, Well Done — opened on Walton Street. Thus, the magic that is Rosebud continued. This time with tuxedoed waiters, a 28-ounce Chicago-Cut bone-in filet and “The Best Burger” in town, as voted on by Chicago Tribune readers.

A few years later, Dana was in the mood for something different. Combining a high end Italian restaurant with a fun loving lounge atmosphere, the corner of Dearborn and Illinois in Chicago’s trendy River North neighborhood became Rosebud Trattoria (FKA Ballo). Dana transformed the former 50’s style diner into a sleek and sophisticated dining spot with a lounge like feel offering something for everyone.

After the success of eight restaurants, Dana had another idea. He wanted to offer diners the most beloved, best selling dishes from all of his locations together under one roof. He wanted customers to have the opportunity to enjoy sausage and peppers from The Rosebud on Taylor Street, Mama’s Meatballs from Rosebud Trattoria and Linguine with Clams from Carmine’s all on one menu. In May of 2007 the ideal setting presented itself and he opened Rosebud Old World Italian in the Northwest suburb of Schaumburg.

Not much time passed after opening his third suburban location, and Dana was back in the city impressing customers yet again. In July 2007 he opened Rosebud Prime, a lavish dining oasis amidst the finest entertainment venues and steps away from the heart of the loop. The second steakhouse under the Rosebud umbrella, Rosebud Prime combines impeccable service, a sophisticated atmosphere and the finest selection of steaks, seafood and chops.

In 2009, Dana decided to make a change to Rosebud of Naperville. In operation for over 10 years, it was time to make a transformation, and the restaurant became Rosebud Italian Specialties & Pizzeria. The new concept provided an updated perspective on Italian cuisine. The menu changed weekly, focused on regional dishes using fresh ingredients, thin crust, Chicago-style pizzas served from a traditional deck style oven became a popular hit. The ultimate goal at Rosebud Italian Specialties and Pizzeria is to provide customers with two distinct dining options: a more casual, family friendly pizzeria and an upscale, white table cloth dining room.

It’s been an exciting journey for Alex Dana and Rosebud. Today, ten restaurants including two steakhouses, eight white table cloth Italian concepts and a robust private event and catering service are proudly under the Rosebud umbrella. Each restaurant fills a unique niche within the community and upholds the highest standards for fine cuisine and superior wine selections.

What’s Next:

Rosebud owner plans late-night comfort food spot in River North
New eatery will feature baked goods in the morning, comfort foods at lunch & dinner, and a kitchen open past midnight

Crain’s Chicago Business :: Eddie Baeb :: March 29, 2010 :: View Original Article :: Bookmark and Share

(Crain’s) — Rosebud Restaurants Inc. is planning a new eatery in River North that will feature fresh-made baked goods in the morning, comfort foods at lunch and dinner and a kitchen that will be open well past midnight.

The café, dubbed Eatt, is under construction and is slated to open by June at 6 W. Hubbard St., the longtime home of Vong’s Thai Kitchen, a popular Lettuce Entertain You Inc. restaurant that closed in December when its lease was up.

The concept is loosely modeled after European cafes that are open for breakfast – where diners often grab bread or pastries to go – and then cater to lunchtime, dinnertime and bar-time crowds, says Rosebud owner Alex Dana. Eatt will stay open until either 2 a.m. or 4 a.m.

The location, at the corner of Hubbard and State Street, should work well for a late-night eatery because of the numerous nightclubs and bars nearby, according to Phil Mott, a professor at Chicago-based Kendall College’s School of Hospitality Management.

“Chicago has certainly become a nightclub city, much more than it used to be,” Mr. Mott says. “You can only go to the Wieners Circle so many times.”

Rosebud, which is best known for upscale Italian restaurants and steakhouses, is looking to capitalize on the popularity of the Hubbard Street area for diners and club-goers. Mr. Dana says he also expects Eatt’s fare, items such as short ribs, hamburgers and tuna sandwiches, to play well in a difficult economy.

“It’s going to be a little higher-end comfort food with a real heavy value to the portions,” says Mr. Dana, whose Chicago-based Rosebud has 11 locations in the city and suburbs, including a Rosebud Trattoria in River North at 445 N. Dearborn St.

Mr. Dana first tested some elements of the comfort-food menu last year in west suburban Naperville, where he overhauled the menu of the Rosebud there to focus on items like hamburgers, chicken in a basket, ribs and hot dogs. The experiment lasted only about six months though, as an outcry from the locals for the old Rosebud menu prompted Mr. Dana to reverse course.

He says the comfort food was well-received, though the family-oriented Naperville crowd was more interested in having Rosebud’s traditional Italian menu than they were in paying upwards of $8 for a burger.

“Sometimes you’re not as smart as everybody thinks you are, and you’ve got to be willing to eat a little crow,” Mr. Dana says. “The town was so caught up with our Italian culinary, they didn’t want to hear about burgers. They wanted their spaghetti back.”

That’s partly why Eatt will have its own, distinct brand separate from Rosebud, Mr. Dana says. He also thinks the River North location is well-positioned for the concept because of the tourist crowd along with nearby bars, restaurants and hotels.

“That location is so hot. There’s so much foot traffic,” he says. “There are a lot of people in the (restaurant) industry who work late and want a place to eat after work. There are all the people in their hotels. They don’t want to eat in their rooms.”

The challenge with such an operation is to be consistent from breakfast to lunch to late night, says Kendall College’s Mr. Mott. The benefit, he says, is the late hours generate higher sales volume at little additional costs — which helps overcome the high rents now being commanded for such prime real estate.

“It’s a really interesting concept, and it can work,” he says. “But I haven’t seen a lot of people do it well.”

Rosebud Italian Country House and Pizzeria:

Alex Dana’s Newest Restaurant

A GROWING EMPIRE

The newest addition to the Rosebud family, Rosebud Italian Country House & Pizzeria serves up the home-style Italian dishes that Rosebud is known for, seven days a week. Choose from fresh pizzas hot from the oven that are big enough to share and are sure to be enjoyed by the little ones. Our famous handmade Square Noodles are always a favorite, or try a flavorful steak, chicken or seafood specialty, all prepared with the utmost passion. For those with special dietary needs, low glycemic, gluten-free, and whole wheat pastas are available upon request.

ITALIAN, AT ITS BEST

Classics like the Sausage & Peppers Appetizer or crispy “Brick Chicken” entrée paired with a handcrafted cocktail from our fully stocked bar will give you a true Italian dining experience you won’t soon forget. Combining friendly staff, an inviting atmosphere, and traditional cuisine, Rosebud Italian Country House & Pizzeria provides a relaxing escape where everyone is treated like family.

Pictures from Rosebud

Rosebud founder and owner, Alex Dana, with his good friend and Rosebud regular, Tony Bennett
Rosebud founder and owner, Alex Dana, with his good friend and Rosebud regular, Tony Bennett
Mel Gibson loves Rosebud!
Mel Gibson loves Rosebud!
Olympic Gold Medalist, Evan Lysacek, with Rosebud President, Joe Ahern
Olympic Gold Medalist, Evan Lysacek, with Rosebud President, Joe Ahern
Evan Lysacek brought his Gold home to the Rosebud in Naperville
Evan Lysacek brought his Gold home to the Rosebud in Naperville
Rosebud founder and owner, Alex Dana, with Chicago-born actor, Jim Belushi
Rosebud founder and owner, Alex Dana, with Chicago-born actor, Jim Belushi
Country music legend, Dolly Parton
Country music legend, Dolly Parton
U2’s Bono celebrating his birthday at Rosebud on Rush, but he’s a Carmine’s regular!
U2’s Bono celebrating his birthday at Rosebud on Rush, but he’s a Carmine’s regular!
NY Yankees’ Jorge Posada and Derek Jeter at Rosebud on Rush with GM, Dino Mazzei
NY Yankees’ Jorge Posada and Derek Jeter at Rosebud on Rush with GM, Dino Mazzei
Rosebud founder and owner, Alex Dana, with basketball legend, Michael Jordan
Rosebud founder and owner, Alex Dana, with basketball legend, Michael Jordan
Michael Jordan celebrating his birthday at The Rosebud on Taylor Street
Michael Jordan celebrating his birthday at The Rosebud on Taylor Street
Chicago Bulls’ Derrick Rose at Carmine’s with GM, Eddie Perocevic
Chicago Bulls’ Derrick Rose at Carmine’s with GM, Eddie Perocevic
"Yo Alex! The Best." -Jay Leno
“Yo Alex! The Best.” -Jay Leno
Alex Dana with the one and only, Frank Sinatra and Tom Dreesen
Alex Dana with the one and only, Frank Sinatra and Tom Dreesen
Actor Dennis Farina with Alex Dana and comedian, Tom Dreesen
Actor Dennis Farina with Alex Dana and comedian, Tom Dreesen
Cleveland Cavs’ Lebron James at Rosebud on Rush with GM, Dino Mazzei
Cleveland Cavs’ Lebron James at Rosebud on Rush with GM, Dino Mazzei
Meg Ryan, Dennis Quaid, Tom Hanks and Rita Wilson
Meg Ryan, Dennis Quaid, Tom Hanks and Rita Wilson
Brooke Shield hanging out at Rosebud
Brooke Shield hanging out at Rosebud
To Rosebud – With Thanks, Barry Manilow
To Rosebud – With Thanks, Barry Manilow
George Clooney
George Clooney
When Joe Torre is in town, he’s definitely dining at Rosebud!
When Joe Torre is in town, he’s definitely dining at Rosebud!
Chicago Bears’ running back, Chester Taylor, at Carmine’s with GM, Eddie Perocevic
Chicago Bears’ running back, Chester Taylor, at Carmine’s with GM, Eddie Perocevic
Tony Bennett with the Sun Times’ Bill Zwecker
Tony Bennett with the Sun Times’ Bill Zwecker
Rosebud General Manager Dino Mazzei with Rosebud regular Tony Bennett
Rosebud General Manager Dino Mazzei with Rosebud regular Tony Bennett
GM Dino Mazzei, Tony Bennett and Alex Dana – one big, happy Rosebud family!
GM Dino Mazzei, Tony Bennett and Alex Dana – one big, happy Rosebud family!
Rich Clune and Wayne Simmonds of the LA Kings
Rich Clune and Wayne Simmonds of the LA Kings
Rosebud regular, Robert Conrad
Rosebud regular, Robert Conrad
Chicago born and raised NBA all-star, Dwyane Wade, with Rosebud GM, Dino Mazzei
Chicago born and raised NBA all-star, Dwyane Wade, with Rosebud GM, Dino Mazzei
Danny Aiello, George Hamilton and Robert Conrad at the original Rosebud on Taylor Street
Danny Aiello, George Hamilton and Robert Conrad at the original Rosebud on Taylor Street
Wesley Snipes enjoyed his time at Carmine's, so he left us a note
Wesley Snipes enjoyed his time at Carmine’s, so he left us a note
The Gipsy Kings
The Gipsy Kings
Baseball legend and Rosebud regular, Tom Lasorda
Baseball legend and Rosebud regular, Tom Lasorda
Tommy Lasorda is a real Rosebud fan – he even talks about us when he’s interviewed!
Tommy Lasorda is a real Rosebud fan – he even talks about us when he’s interviewed!
Tony award-winning actor, Joe Mantegna
Tony award-winning actor, Joe Mantegna
Singer and actor, Frankie Avalon, can be found dining at Rosebud when he’s in town
Singer and actor, Frankie Avalon, can be found dining at Rosebud when he’s in town
Fashion designer, Bob Mackie, with Rosebud founder, Alex Dana
Fashion designer, Bob Mackie, with Rosebud founder, Alex Dana
Director, producer and actor, Peter Bogdanovich, enjoying a Rosebud meal
Director, producer and actor, Peter Bogdanovich, enjoying a Rosebud meal
To Joe: "It's never been better!" -The Wonder Years
To Joe: “It’s never been better!” -The Wonder Years

Stracciatella Soup, Rosebud on Rush

27 Oct

Rosebud on Rush’s Stracciatella Soup

Not always on the menu at Rosebud on Rush, but when it is please give it a try.

Stracciatella Soup (from Italian stracciato, “torn apart”) is an Italian egg-drop soup usually said to be “alla Romana” (“in the style of Rome”), but also popular in Marche and Emilia Romagna.

It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle (“little shreds”) of cooked egg in the broth, which is clarified by the process.

A Recipe to Share:

Ingredients

1 tablespoon butter

1/2 cup chopped onion

1/2 teaspoon minced garlic

12 ounces skinless, boneless chicken breast halves – cut into strips

3 1/2 cups chicken broth

1 cup water

1 (10 ounce) package frozen chopped spinach

1/4 cup ditalini pasta

3 eggs

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1/4 cup grated Parmesan cheese

            Directions

  1. Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
  2. Meanwhile, whisk together eggs and both peppers.
  3. Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion.  Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

Rosebud on Rush is in a renovated brownstone that is the perfect setting for the harmonious Rosebud dishes served here, such as handmade pappardelle, cavatelli, as well as the renowned Rosebud standards. The famous signature martinis will round out your meal in perfect style.

You can find Rosebud on Rush at:

720 North Rush Street
Chicago, IL 60611
Tel: 312-266-6444

Culinary Classes with Professional Restaurant Chefs!

1 Oct

LEARN FROM A CELEBRITY CHEF! New DISCOUNTED ticket price!

Join in the rich Italian tradition  of bringing the ones you love  together around the table to celebrate  with fine food and wine. Allow  Rosebud’s Culinary Team to demonstrate  several distinctly different  ways to entertain with the class and style  only Rosebud restaurants can  bring to a celebration. Our talented chefs,  such as cookbook author  Michael Ponzio, will prepare and serve numerous  Italian favorites in  true Rosebud style – portions are generous,  participation is a must!  For info on Chef Ponzio, click here.

  • Oct. 24th: “So Good It’s Scary” features dishes so delicious, your friends will think you went to Culinary School!
  • Nov. 21st: “Hostess with the Mostess” will teach you recipes and tips that are sure to impress!
  • Dec. 12th: “Nonna’s Christmas Feast” is about recreating Grandma’s traditional Italian Christmas dinner.

Of course, no good meal would be  complete without wine and this is no  exception. On-hand experts will  uncover wine cellars from around the  world and toast fine wines from  Chardonnays to Merlots for all  participants to enjoy.

Guests  will receive a copy of all  recipes, as well as servings of the dishes  made during the class.  Advanced registration is REQUIRED! We expect to  sell out. However, if  you do not register in time, you can always try  for next month’s class.

Click here to register.

Phone:
773 325 9700
Location:(Little Italy/University Village)   Google Map
The Rosebud
1500 W Taylor
Website:
http://rosebudrestaurants.com/pdf/rosebud_press159111058.pdf
Price:
$50

Rosebud Express: Delicious breakfast and lunch every weekday

20 Sep

Affordable, delicious breakfast & lunch every weekday at Rosebud Express.

For just $8.95 you can dine on items like these for lunch during the week.

POT ROAST

Buffalo Chicken Salad

Rosebud Express

Information

Description
Time-pressed diners in Chicago’s Loop couldn’t ask for a more perfect spot than Rosebud Express. Convenient and delicious for a quick breakfast or lunch, everything from omelets to entrée salads to Rosebud signature dishes are made-to-order. Great for mid-morning and afternoon breaks too, seating is available in the atrium of Three First National Plaza.
Address
Phone
Website
Status
Open until 3:00 pm
Hours
Mon – Fri: 6:30 am - 3:00 pm

Rosebud Old World Italian – They just make Good Food!

26 Jul

Rosebud Old World Italian: 30 + YEARS of Tradition & Charm 

Rosebud Old World Italian Patio

Alex Dana’s Rosebud is proud to be one of the Best Restaurant venues in the Schaumburg community. They are bringing a taste of Little Italy to the heart of the Northwest suburbs. The restaurant’s elegant décor captures Rosebud’s rich history and provides the perfect backdrop for its celebrated Italian cuisine. Multiple dining rooms provide a warm and inviting atmosphere from oversized windows framed by lush curtains, hard wood floors, a cozy fireplace in one of two private dining rooms and a magnificent chandelier in the main dining room, each space has its own unique character.
Charming and fast paced by day, elegant and relaxing by night.  Rosebud Old World Italian is the perfect place for you to celebrate a special occasion or escape for a quick bite with colleagues at lunch time.

Shrimp Cocktail and Antipasto Misto

A TASTE OF LITTLE ITALY IN THE HEART OF SCHAUMBURG

The extensive lunch and dinner menus feature the most beloved, best selling
dishes from all of Rosebud’s restaurant locations including fresh salads, thin
crust pizzas, seafood, chops, and of course generous portions of Rosebud’s renowned house made pastas. Begin your dining experience with one of the delightful salads like a beautifully presented eggplant salad, stacked high with fresh mozzarella and juicy beefsteak tomatoes or a chopped salad with crisp mixed greens, vegetables, and cheeses drizzled with a special vinaigrette. Follow that with a plate of our signature linguine with clams in a red or white sauce, or indulge in the World Famous Chicken Vesuvio.

Round out your meal with a robust glass of Italian wine from Rosebud’s spectacular wine list and don’t forget to save room for a decadent dessert paired with a steamy cup of cappuccino or espresso.

Cannoli Cake

Rosebud Old World Italian is located at:

1370 Bank Drive
Schaumburg, IL 60173
Tel: 847-240-1414

http://rosebudrestaurants.com/rest11.php

Eatt Chicago: A Chicago Diner with a Twist

21 Jul

Eatt is a friendly setting that conveys a neighborhood charm where guests can experience great food, libations, and entertainment in a fun and unpretentious environment (they are pretty laid back and casual). Eatt is open seven days a week serving breakfast, lunch and late night dinning. The daily specials and desserts are some of the best in Chicago.

After dinner, Eatt transforms into a late night eatery and lounge where locals come to enjoy the night life. For your special event needs, they offer full service corporate and event catering at Eatt or your venue of choice.

This casual diner in River North is a concept brought to us by Alex Dana of the Rosebud Restaurants and is focased on a casual European atmosphere with comfort food that pulls together influences from across the U.S. and Europe. Eatt is truly amazing and Mr. Dana has brought Chicago another great eatery.

Eatt is Located in the River North area of down town Chicago at the corner of State and Hubbard.

Eatt Restaurant

6 W. Hubbard St.
Chicago, IL 60654

312-494-3288

www.EattChicago.com

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