April 2020 | Projects
Char Siu Pork 1 Boneless Pork Shoulder Butt, 4-5#, cut into 4” wide strips 5 Tbsp Salt For the Marinade and Glaze 1 C Brown Sugar 1/3 C Honey 1 Tbsp Five Spice Powder 1/3 C Tbsp Hoisin 3 Tbsp Whiskey ¾ tsp Red Food Coloring Rub the strips of pork with the salt. Place… Read more »
April 2020 | Links In Bio
For the Shrub Makes extra and perfect all week long with sparkling water to wake up the taste buds! 1 Pint Strawberries, tops removed, diced any size 2 Cups Granulated Sugar 1 1/2 Cup Water 2 Cups Bragg’s Cider Vinegar 6 Slices Ginger root, sliced 1/4″ thick 1 Bay Leaf 3 Lemon Twists, from long… Read more »
April 2020 | Links In Bio
For this dish, we’ll need to make three recipes – each one worth the effort! We’ll start with the Bolognese as this is the most time consuming. You can work on the other recipes once the Bolognese is simmering. Each recipe makes a little bit extra – you can freeze or hang on to what… Read more »
March 2020 | Links In Bio
Beet & Parsnip Salad Parsnips are an underutilized ingredient in the kitchen, and the secret weapon of this dish is the parsnip honey that you’ll make. It’s a great glaze for meats, grilled veggies, or as we use it in this salad, as a glaze for the parsnips themselves. Makes 4 portions: 2 Medium Sized… Read more »
March 2020 | Projects
Birthday Cake Babka A shout out to all those celebrating birthdays right now, we see you and thought you could use something a little special. And also, sprinkles make everything better even. For the Bread: 1 Tbsp Yeast 1/3 C Sugar ½ C Water 4 ½ C Flour 1 Tbsp Vanilla ½ C Milk 1.5… Read more »
March 2020 | Links In Bio, Projects
Agnolotti Verde with Mushrooms Chef Tony Quartaro is opening up his recipe book and sharing some of his favorites. Don’t miss out on this pasta masterpiece – carb loading encouraged. For the pasta dough: 12oz Spinach (frozen or fresh) 4 Eggs 12 Egg Yolks 5# Pasta Flour (can also use AP Flour), plus more for… Read more »
September 2019 | Projects
As you can imagine, we spend a hell of a lot of time in our kitchen and tasting rooms- so we wanted to make the space as cool as our fictional best friends pied a terre. We designed a little 70’s gold and mirror glam, sprinkled in some 90’s hip hop, kept it grounded with… Read more »
November 2018 | Projects
To properly initiate Chef TQ into the Revel fam, we hosted an Omakase Dinner (the Japanese tradition of letting chef choose your order) set to the backdrop of Jason Peterson’s dope pop up art gallery on Ada Street. A select group of industry rebel rousers were invited to try 10 flavor-pushing courses, like tuna poke… Read more »
October 2018 | Projects
We love to break the rules- and have a great time doing it- so when our couple wanted a celebration of life and love beneath a veritable orchard on Michigan Avenue (the South Garden of the Art Institute, to be exact) we couldn’t wait to deliver. Guests dined and danced in a garden under a… Read more »
June 2018 | Projects
We turned a dry storage warehouse into the Tokyo Night of your dreams. Cocktail hour included street scenes, paper lanterns, origami and custom vending machines, while the main event featured dueling DJs, pop up electronic performers and asian street food. The after party drifted into the wee hours of the morning with an epic karaoke… Read more »