Sunday, September 30, 2012

THE PUBLICAN


This summer the two of us took a vacation traveling throughout the United States, culminating with a week in one of North America's culinary capitals: Chicago. A formerly under appreciated heavyweight in the dining scene, Chicago was long unreasonably regarded as a mid-western "B" version of places like New York City and Los Angeles. But things have changed, people have begun to pay attention to Chicago, and those who visit are rapidly learning that their unfounded perception of the windy city as being a backup singer to the city of angel's and the big apple are terribly misconceived. Chicago has a reputation of being an unapologetic rough-around-the-edges town with a shady past, but it's also home to America's third largest population and one of not only America's - but the worlds leading centers of commerce. With all those people and all that money, you can bet that the food here is no slouch, a fact to which we can attest after having experienced it first hand. Staying at a hotel on the "Magnificent Mile" amidst high end retail stores and museums, the Chicago we  experienced was classy, clean, pleasant and most importantly to us: delicious. The following series of posts, current one included, will focus on the meals we ate and the restaurants we visited in Chicago, so stay tuned because this is going to get really good.

Monday, September 10, 2012

CABANE À SUCRE AU PIED DE COCHON: APPLE SEASON 2012


So, what do you do when you own and operate a destination restaurant offering a unique and exclusive dining experience that sells out an entire season's worth of reservations in a 12 hour period via email? While the planning and execution remain as monumental a task as ever, the answer to this favorable dilemma is simple. You capitalize on the rarity of a commodity who's demand outweighs the supply and begin brainstorming with your staff to come up with another opportunity to open your doors and fill your dining room with eager clients, big appetites and happy faces. Case in point: apple season at Cabane À Sucre au Pied de Cochon.