Heather Lalley - The Chicago Homegrown Cookbook : Local Food, Local Restaurants,Local Recipes

Foreword by Erwin Dreschsler

Aria Chef Chad Starling Nichols Farm Yuzu-marinated Beet and Goat Cheese Salad with Wild Arugula, Frise, and Pistachio Vinaigrette Ricotta Gnocchi with Michigan Morels, Fava Beans, Spinach, and Parmesan Butter-poached Peekytoe Crab with Cuebal Squash, Tempura fried Squash Blossom, and Fava Bean-Thai Basil Puree Frontera Grill, Topolobampo, and XOCO Chef Rick Bayless Mick Klug Tartaletas Rstica de Manzana con Cajeta y Salsa de Moras (Rustic Cajeta Apple Tarts with Berry Salsa) Cazuela de Frutas Empolvoronadas (Skil et Fruit Crisp) The Dining Room at Kendall College Chef Benjamin Browning Simply Wisconsin Applewood-Gril ed Asparagus Soup Sorrel Crackers Herb Broth Wood-roasted Chicken with Market Vegetables and Jus Roti Lavender Citrus Brine Chicken Sauce Nacional 27 Mixologist Adam Seger Harvest Moon Organics Strawberry-Rhubarb-Basil-Balsamic Mojito Summer Hummin Snap-pea-irinha Gazpacho and Tonic Heirloom Tomato Mojitonico Heirloom Tomato Mojito Prairie Grass Cafe/Prairie Fire Chefs Sarah Stegner and George Bumbaris River Val ey Ranch and Kitchens Mushroom Asparagus Ragout sola Chef Carol Wal ack Werp Farms Pineapple and Beet Salad Seared Wagyu Hanger Steak summer Bleeding Heart Bakery Chef Michel e Garcia Growing Power Blueberry Basil Cupcakes with Vanil a Bean Blueberry Basil Lemonade Savory Herbed Bread Pudding Chilam Balam Chef Chuy Valencia Three Sisters Farm Traceys Black Bean Soup with Squash Blossom Quesadil a Oatmeal Pecan Cookies Butternut Polenta with Bacon and Mushrooms Wisconsin Trout Tamal with Huitlacoche and Fresh Goat Cheese Floriole Caf & Bakery Chef Sandra Hol El is Family Farms Caramels Honey Raspberry Sauce Simple Honey Tea (Iced) Almond Pound Cake with Lemon-Lavender Glaze Naha Chef Carrie Nahabedian Green Acres Farm Yukon Potato Gnocchi, Tomatoes, Roasted Eggplant, and Spinach with a Fondue of Ricotta Cheese and Fresh squeezed Tomato Broth Griddled Julianna Goat Cheese Sandwich with a Salad of Big Leaf Spinach, Shaved Nectarines and Fennel, Celery Root Scented with Apple Mint, and Yogurt Grain Mustard Coddled Egg, Prosciutto and Ramps with White Corn Polenta, Goat Cheese, Wild-crafted Watercress, and Radishes Signature Room at the 95th Chef Patrick Sheerin Shooting Star Farm Spice-braised Market Root Vegetables with Jasmine Rice and Sesame Broth Summer Watermelon Salad Sunday Dinner Chefs Josh Kulp and Christine Cikowski Seedling Orchard Gril ed Peaches, Prosciutto, and Wild Gulf Shrimp Brussels Sprouts with Bacon and Apple Cider Late-Summer Slaw with Mutsu Apple, Radicchio, and Pecans Chil ed Cherry Soup Handheld Strawberry Shortcake Uncommon Ground Chef Brian Mil man Uncommon Ground Rooftop Garden Crispy Chicken Breast with Summer Bacon Succotash, Corn Puree, and Heirloom Tomatoes Arugula and Walnut Pesto Farm Vegetable Pasta Salad with Arugula and Walnut Pesto Mint Tzatziki Bacon-braised Kale Caf at Wild Things Chef Ron Krivosik Organic Prairie Beef and Bleu Cheese Wrap Turkey Club Panini fall Browntrout Chef Sean Sanders Mint Creek Farm Braised Lamb Leg Osso Bucco with English Minted Pea Risotto Gourmet Gorilla Owner Daniel e Hrzic Cob Connection Sweet Apple Chicken Curry with Jasmine Rice HotChocolate Chef Mindy Segal Heritage Prairie Farm Chocolate Beet Cake with Cream Cheese Frosting, Candied Beets Cooked in Raspberry Syrup, and Honeycomb The Butcher & Larder Chefs Rob Levitt and Al ie Levitt Spence Farm Crostone of German Howard Tomato Conserva with Zucchini Agro-Dolce Roasted Acorn Squash, Apple, and Chestnut Salad Tuscan Faro and Cranberry Bean Soup Spence Farm Cornbread Nightwood and Lula Cafe Chefs Jason Hammel and Amalea Tshilds City Farm Overwintered Parsnip Soup with Toasted Almond Saltine, Fresh Herbs, and Crme Frache Beets and Mountain Spinach Salad with Smoked Wal eye, Marinated Cheese Curds, Lemon, and Candied Caraway North Pond Chef Bruce Sherman Genesis Growers Rosemary-infused Carrots Spiced Organic Carrot Soup Double-stuffed Delicata Squash, Cider Glace, Fennel-Carrot Slaw, and Halibut Province Chef Randy Zweiban Becker Lane Organic Farm Pork Ropa Vieja with Bourbon BBQ Salsa, and Pork Bel y Hash The Bristol Chef Chris Pandel Hasselmann Family Farm Pork Loin Tonnato Nenas Slow-Cooker Pul ed Pork Tacos winter Chalkboard Chef Gilbert Langlois Slagel Family Farm Roasted Pork Tenderloin with Sauteed Farm-fresh Vegetables and Ancho-Corn Sauce Beef Tongue Tacos with Avocado-Cilantro Puree and Lime Crme Frache David Burkes Primehouse and the James Hotel Chef Rick Gresh Swan Creek Farm Slow-roasted Pork Shoulder with Mole Broth and Tortil a Flan 62 Degrees Celsius Duck Egg with Spicy Asparagus, Watercress, and Parmesan Cheese Hoosier Mama Pie Co. Chef Paula Haney C & D Family Farms Cream Cheese Dough Sausage Hand Pie Fil ing Pork-Apple-Sage Pie Fil ing The Publican, Blackbird, avec, and Big Star Chef Paul Kahan Burtons Maplewood Farm Maple-glazed Pork Tenderloin with Wax Beans and Marcona Almonds Terzo Piano Chef Meg Col eran Sahs Capriole Flatbread with Goat Cheese, Crispy Pork Bel y, Dried Apricots, and Lime Red Beet and Celery Salad with Pyramide Goat Cheese Goats Milk Cheesecake with Hazelnut Shortbread Crust Vie Chef Paul Virant Dietzler Farm Beef Liver Mousse Spicy Beef Skirt Steak Salad Restaurant Directory Local Food Resources About the Author and Photographer Acknowledgments Index Chef Erwin Drechsler is a farm-to-table pioneer in Chicago. A product of the citys northwest side, he grew up in a house focused on local and seasonal foods. His parents tended a huge backyard vegetable garden, bursting with strawberries, tomatoes, zucchini, and even currant bushes. Drechslers father, a meatpacker, would bring home fresh cuts of meat to grind into hamburger. Hed buy fresh chicken and duck from the live-poultry store.

Years later, that fresh, local, seasonal upbringing informed Drechslers award-winning style of urban-heartland cuisine at his restaurants Metropolis Cafe, Metropolis 1800, and, currently, erwin cafe. He became one of the first chefs to shop the citys newborn farmers markets for his restaurants. Along the way, many of Chicagos finest cooksincluding some in this bookspent time in Drechslers kitchen. And all of them credit Drechsler with planting the seed that nurtured their passion for local ingredients. Each summer for the last decade, Drechsler has led farmers market tours that culminate with a three-course dinner at this restaurant, prepared with ingredients from the days shopping. Here, in his own words, are Drechslers memories of those early farmers market days: Being a chef in Chicago provides me with the bounty of the Midwest, which I have woven into a style of cooking I cal urban-heartland cuisine.

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