The Deliciousness VI

Many stories have been told throughout the restaurateur and food review scene about hush mouth, underground alley side joints.  Even The Wrestler couldn’t help you get into some of these places.  In Chicago, these dining rooms represent the epicenter of the food scene.  Spots like Schwa and dem shits with no sign, have shifted some of the dining focus away from fine dining Goliaths.

Being connoisseurs, we dig deeper into culinary culture and find ourselves at the gates of a closed door dining club.  On the opposite side of a thick oak door and foggy windows, I hear ambient vibes layered with cackles and chatter.  A lovey lady with blue shoes welcomes us in and we melt into the scene.  Hella garlic instantly slaps us upside the head.  We walk through the dining room which yearns for the lose party to become 8 and 3 tops.  Pork tenderloin takes a nap in the storage closet while wrapped in thick blankets of bacon.

In this same vein, Chicago Gluttons hold an annual dinner on the 4th floor of an unforgettable art deco building which basks over the neighborhood of Edgewater.  In its 6th year of operation, Chefs John Honkala and Mike Regan have created a yearly mecca for which foodies eagerly make the pilgrimage though 3 foot snow banks and gale force winds (aka The Hawk).  This food session is known as The Deliciousness.

Over the years, our readers have hopefully had some complimentary laughs on us and tasted a killer plate of food, or ten.  Just like yall, we have a distinct passion for food which will never abate.  We go to Japan and Namibia and Peru to see whats brewing up in other peoples cast iron pots.  We wake sweaty from nightmares about dishes that have yet to be savored.  We are active members of the ‘Clean Plate Club’ and pay our dues on the steady.  And on February 21, 2009, we sat down at the table across from friends who are like family to do what we all do best: EAT.

In-home supper clubbing is like the one night stand: one must gorge their foodhole on items that may never be savored again.  This is the allure to and hesitance from dining in such a venue.  Within this environment, even multi-pack Newport smokers can distinguish every note and tone within the components of the dish.  The fresh salt in sea bass, the ripeness of the squash and the soil of the peanut are all enhanced.

Come screen salivate along with us…

Peruvian Ceviche. Bay Scallops, Key Lime Juice, Onions, Chilies, Garlic

Smoky Acorn Squash. Acorn Squash, Morita Chilies, Bacon, Tortilla Chips, Creme Fraiche

Shrimp Ragout. Chorizo, Roasted Chicken, Shrimp, Roasted Tomatos, Poblanos, Paella

Bacon Wrapped Tenderloin. Bacon, Pork Ternderloin, Peanut Gastric, Roasted Picked Apples, Spring Onions

Cheese Plate. Homemade Jerky, Pholla Farm Elk Mountain, Meadow Creek Dairy Greyson

Trio of Chocolate Truffles. Bacon/Smoked Sea Salt/Ancho Powder

I’ve come to the conclusion that the apartment dining experience is where culinary geniuses are birfed.  On this night, the CG cooks did not hold back and I got lifted off their desire to create, experiment and just be downright pompous with their flavor components.  This is the way dining should be; food intensified by the environment and an unforgettable human dynamic.  CG dedicates this post to great food and stellar company and more great fucking food…it really is the only way.