Why We Love Chicago in the Summer
Well, why do we? For starters, just step outside. The lake is sparkling, the air is warm, people look genuinely glad to be alive, and the city crackles with activity. Here are just some of the reasons why we love Chicago best right now
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Illustration: Juliette Borda  |
...Because Block Parties Are Fun.
Of all summer's rituals, the annual block party is surely one of the most pleasant. We cheer the bike parade, admire the fire truck, count on tie-dyeing to draw out the teenagers, and, maybe, hike up our shorts for a game or two of volleyball. The predictability of its lolling rhythm is topped only by the novelty of drinking beer in your lawn chair where you usually park your car. But what would happen if we snapped out of our collective trance, dared to dream, applied a little creative gumption to the event? What exactly could an enterprising block party achieve? Might we rent a Tilt-a-Whirl? Truck in three tons of sand for a beach party? Set off a fireworks display?
Well, sadly, no. After calling around to some aldermen's offices, which approve block party permits, we learned that the first scenario presents liability issues, the second blocks the public way to emergency vehicles, and the last is just plain illegal. However, we came up with some quality alternatives that don't break the rules-provided your neighbors are willing to toss more than a five- or ten-spot in the collection can.
Pony rides
Patch 22 in Wadsworth (www.patch22.biz) will lead two ponies for an hour-that's about 45 rides-for $200. Add a petting zoo of baby animals for an extra $375.
Sumo wrestling
Your neighbor still refuses to cut back the branches from the tree that's dropping fruit in your yard. Settle the tiresome matter by donning a huge, padded sumo suit and wrestling her to the ground. A-Awesome Amusements Co. (www.awesomeamusements.com) will provide costumes and a referee. $500 for two hours.
Street performers
Achieve a true carnival atmosphere with entertainers from Forms in Motion (www.formsinmotion.com/acts.htm). You get stilt walkers, fire-eaters, jugglers, face painters, balloon artists, and more. $2,000 for three hours.
Catered 'Cue
For $25.95 per person, Robinson's Ribs (www.rib1.com) will send out two chefs and two servers with grills in tow. You get a complete cookout, from barbecued ribs and chicken, hot dogs, and hamburgers, to corn on the cob, baked beans, coleslaw, potato salad, Popsicles, ice-cream cups, and drinks. Heck, they even bring all the paper products.
Build-your-own-sundae bar
Blow your kids' minds with a sundae bar for 100, complete with homemade ice cream, chocolate sauce, and loads of trimmings. Forest Park's Brown Cow (www.browncowicecream.com) will do it for $350.
Swing dance party
The biggest bang for the buck just may be a dance party from Big City Swing (www.bigcityswing.com). For roughly $500, two dancers, accompanied by a deejay, will spend an hour instructing the block in how to swing dance. The deejay spends an additional hour spinning swing tunes, then another two hours playing music from various eras. Swing not your thing? They do tango or salsa, too. String some lanterns in the trees, and dance the night away under the stars. Now, that's a party.
–Karin Horgan Sullivan
Cold Comfort, Part I: Six Summer Sippers
Photography: Fredrik Brauer  |
1) Vodka lemonade at Fireplace Inn
This 32-ouncer is big enough to hide behind when dodging exes during the Wells Street Art Festival. And potent enough to help you forget the inevitable awkward run-in
($9; 1448 N. Wells St., 312-943-7427).
2) Floating Orchid at Japonais
Vodka, Cointreau, ginger ale, and pear and lemon juices with an edible orchid to boot. Sip it overlooking the Chicago River downstairs on the open-air veranda
($11; 600 W. Chicago Ave., 312-822-9600).
3) Road Rash Mary at Twisted Spoke
Even liquid dieters need to eat sometimes-the meat and olive garnishes in this Bloody Mary are a meal. And nothing beats the massive rooftop patio
($6.95; 501 N. Ogden Ave., 312-666-1500).
4) Margaritas at Blue Agave
A slightly less sloppy scene than at nearby Melvin B's lets you sink into the strong margaritas with a side of Gold Coast wannabes
($8; 1050 N. State St., 312-335-8900).
5) Martinis at the Matchbox
The world's smallest bar takes it outside during the summer-there's something irresistible about a crystal clear martini quaffed roadside along grimy Ogden Avenue
($6; 770 N. Milwaukee Ave., 312-666-9292).
6) A strawberry daiquiri at Castaways
It's the spring break experience you never had, with the Chicago skyline as your backdrop
($6.25; North Avenue Beach, 1603 N. Lake Shore Dr., 773-281-1200).
Illustration: Juliette Borda  |
The nine-hour drive to pristine fish-filled lakes in Hayward, Wisconsin, some 450 miles from Chicago, offers pure kitsch. Leave early so you can take in lunch at the Norske Nook (13804 W. Seventh St.; 715-597-3069, www.norskenook.com), whose towering, seven-inch-tall slice of banana cream pie is a minor work of art. Head north and sample Jacob Leinenkugel Brewing Co.'s seasonal best at the attractive Leinie Lodge (124 E. Elm St.; 888-534-6437, www.leinenkugel.com) in Chippewa Falls. A couple of hours later, you'll reach hilly, rustic Hayward. Stay the night at the Spider Lake Lodge (10472 W. Murphy Blvd.; 800-653-9472, www.spiderlakelodge.com), a lakeside retreat that has been extensively renovated. Dinner in this part of Wisconsin means supper club, and the nearest fix is the Tally-Ho Supper Club (10432 West State Rd. #77; 715-462-3646, www.tallyhosupperclub.com) for shrimp cocktail and prime rib. Next day, tour the town. The National Fresh Water Fishing Hall of Fame (County Highway B and State Rd. 27; 715-634-4440, www.freshwater-fishing.org) is a hoot. The hanging dioramas of animals at the Moccasin Bar (126 W. 1st St.; 715-634-4211) will remind you that you're in the nation's taxidermy capital. A half slab of ribs at Original Famous Dave's (12359 W. Richardson Bay Rd.; 715-462-3352) will stick to yours. But don't forget to pack a cooler at The Meat Palace And Smokehouse (15867 T-Bone Lane; 715-634-2194, www.themeatpalace.com), where the plump sausages make a fitting souvenir.
–Stacy Wallace-Albert
Strip down your beauty regimen to its barest essentials by replacing laborious rituals with long-lasting treatments.
–Stacy Wallace-Albert
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Dump your mascara
What: Like hair extensions, lash extensions are glued onto existing hairs for semipermanent length and thickness. They look and feel natural, and you'll still be able to take your daily swim.
Where: Rashida B at The B Spot (1471 N. Milwaukee Ave., 3R; 773-256-9799). $300 to $425.
Get a carefree cut
What: "Go with the flow," says Anthony Cristiano at Mario Tricoci; in other words, let curly hair go wild, and keep straight hair sleek with the best cut you can afford. Cristiano is the master of effortless hair from his work backstage as a stylist for New York and Paris fashion shows.
Where: Anthony Cristiano at Mario Tricoci (900 N. Michigan Ave.; 800-874-2624). $200.
Stain your lips
What: Local makeup artist Janine Greff developed a line of long-lasting lip stains that will darken your pout all day, even through meals.
Where: Morpho Super Staying Lip Stain, available at Ruby Room (1743 W. Division St.; 773-235-2323) and Sweet William (15 E. First St., Hinsdale; 630-920-8444). $20.
Shape your brows
What: A strong brow line enhances makeup-free features, defines your bone structure, and accentuates eyes. It's practically an instant face-lift.
Where: Michael Meyer for Ayala Maquillage at Mon Ami Coiffure (65 E. Oak St.; 312-943-4555). $60 first visit; $25 to $45 maintenance.
Dress down
What: The white cotton T-shirt is the summer's most versatile wardrobe basic. The longer cut of this one from Generra will mask the danger zone from waist to hips.
Where: Generra second skin shirts, available at Active Endeavors (853 W. Armitage Ave.; 773-281-8100). $58.
Wax off-but gently
What: The Brazilian is out. So this year, try an Ibiza bikini wax, which is less bare and therefore far less traumatic to maintain. Exfoliate immediately before and after to minimize ingrown hair.
Where: Leticia Kagan at Beauty & Soul (65 E. Oak St., Suite 201; 312-943-4388). $50.
Spray on some sun
What: Real tanning is too dangerous. A precise, technician-applied airbrushing adds color and contouring that no spray booth can match.
Where: Available at Asha Salon Spa (1135 N. State St.; 312-664-1600) and The Streets of Woodfield (601 N. Martingale Rd.; 847-592-5000). $35 per session.
Lengthen your toes
What: The pedicure at Exhale is worth the splurge: after a luxuriously long foot massage, calluses are tamed and nails are polished. Ask for a neutral color, like Essie's classic Mademoiselle, to make toes look longer and chips less visible.
Where: Exhale (945 N. State St.; 312-753-6500). $48.
The bounty of the harvest is upon us. But what to do with it all? We asked a chef, a baker, and a seasonal drink maker for their best ideas.
–Jennifer Tanaka
Photography: Anna Knott  |
Adam Seger
Bartender at Nacional 27
Judging by the "market cocktail" menu at Nacional 27 (325 W. Huron St.; 312-664-2727), the restaurant's head bartender, Adam Seger, has never met a fruit or vegetable he didn't want to muddle into submission. And South America's pantheon of drinks-the mojito, the caipirinha, and the batida-are rustic, casual preparations that lend themselves to such a project. "I just think about food ingredients that will work together and build the drink from there," Seger says. Last summer, Seger invented a strawberry-rhubarb mojito. He stews rhubarb chunks over low heat with a little sugar, and uses his muddler-a mini baseball bat carved from a footlong piece of Brazilian rosewood-to crush the resulting compote with lime wedges, chopped strawberries, mint leaves, light rum, and simple syrup. Add ice, shake, and finish with a splash of club soda. Employing another classic culinary flavor marriage, Seger adds a touch of balsamic vinegar to his strawberry-basil mojito.
Similarly adaptable, the batida-a daiquiri that's shaken instead of blended-is an ideal carrier for any luscious summer fruit. "Peach batidas are awesome," Seger says. To make one, peel and chop a ripe peach and splash with a good light rum (even though cachaca, the Brazilian sugar-cane spirit, is traditional). Shake together spoonfuls of the soaked peach with more rum, lime juice, simple syrup, and crushed ice. Experiment with watermelon, honeydew, and cantaloupe. A caipirinha-which is just lime wedges, sugar, cachaca, and crushed ice-is a good vehicle for fruits with skins, such as grapes or black cherries from Michigan. Simply mash together the limes and fruit, then add sugar, cachaca, and ice, and shake well.
Even ingredients you might associate with a salad don't escape Seger's sweeping gaze. Cucumbers, for example. Using a boutique gin, Seger has concocted a cucumber and mint mojito that's so far on the savory end of the flavor spectrum that he rims his glass with salt and ground pepper. "It just screams summer and freshness," he insists. He is also getting worked up about his heirloom tomato mojito with fresh-snipped chives, but he says it would work with practically any summer herb.
Adam Seger's Cucumber and Mint Mojito
Coat the rim of a sturdy, tempered 16-ounce tumbler with lime juice; then dip into a mixture of kosher salt and fresh-ground pepper. In it, muddle together half a lime cut into wedges, 1/4 cup chopped cucumber (peeled and seeded), and 12 mint leaves until juicy and aromatic. (Seger recommends the muddlers at mister mojito.com; you can get them here at Sur la Table and Binny's, or use the end of a rolling pin.) Add 1 1/2 ounces Hendrick's gin and 1/4 cup cucumber juice (peel a cucumber, purée in a blender, strain out the solids). Fill with crushed ice and give it a good shake. Top with a splash of club soda or tonic water. Garnish with a lime wedge, cucumber wheel, and extra mint leaves. Makes 1 drink.
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Alexander Cheswick
Executive Chef at May Street Market
In 1997, Alexander Cheswick, then a student at the Culinary Institute of America in its restaurant management program, took a school trip to California, where the students learned about organic farming and met a bunch of West Coast chefs. "That changed, basically, my whole life," says Cheswick, the 32-year-old chef and proprietor of May Street Market (1132 W. Grand Ave.; 312-421-5547), a new 66-seater just northwest of the Loop. Between then and now, Cheswick cooked in Germany, first at a three-star Michelin restaurant in the foothills of the Bavarian Alps, and later at a boutique hotel near Munich where deer roamed the grounds and chanterelles sprang up like weeds.
"The true organic is wild," he says. Which may go a long way toward explaining why his list of favorite seasonal ingredients reads like a pantry inventory out of The Sound of Music: elderberry and chamomile flowers; miner's lettuce (a wild green); foraged fungi, such as chanterelles and pine-scented matsutakes; lingonberries for making into a compote for game; and field strawberries.
But he's also excited about trolling Chicago's farmers' markets for the best-looking stuff among slightly less exotic offerings-ingredients he can turn into specials-of-the-day or sneak into regular menu dishes. He expects to find morels, for example, through June, since the popular mushroom has an extended season in Illinois and Wisconsin thanks to our long winters. Peas are quintessentially summer. He recommends using the tender shoots and mid-growth tendrils as greens in a salad. Kohlrabi, the strange-looking and underrated cabbage-family bulb, is one of his favorite vegetables. At its best in late spring and early summer (choose the smallest you can find), kohlrabi can be eaten raw, like jicama, if sliced very thin. Cheswick says kohlrabi's light turnipy flavor pairs nicely with spicy arugula and can be cut into julienne strips for an unexpected twist on coleslaw served next to soft-shell crab.
And, of course, there's corn. Cheswick's method for making a fresh corn soup is as simple as it is ingenious: put cut kernels through a juicer and bring the bright yellow extract up to a boil, which activates the natural starches to thicken. Season to taste and, if you're feeling extravagant, add a touch of cream for smoothness. "Chill it down and serve it with crab meat," he declares. Cheswick's own finishing touch is a curlicue of pure corn oil, which he gets from one of the restaurant's specialty purveyors. "It's yellow and it tastes like eating corn," he says. Sounds like a summer day.
Alexander Cheswick's Corn Soup
Husk 8 ears of fresh sweet corn and rinse away any clinging silk. With a knife, slice kernels off the cob. Put kernels through a juicer, or purée in a food processor or blender and strain through cheesecloth. Bring corn juice to a low boil, and season with 1/4 teaspoon each of kosher salt and sugar, plus a pinch each of white pepper and freshly grated nutmeg. Whisk continuously for about 15 minutes until soup is thick enough to coat the back of a wooden spoon. Adjust seasoning as desired. Chill and serve with a generous spoonful of lump crab meat, garnished with lightly chopped fresh herbs such as sorrel, basil, or cilantro. Serves 4.
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Tara Lane
Pastry Chef At Blackbird/Avec
Perhaps more so than other chefs, Tara Lane, the pastry chef at Blackbird (619 W. Randolph St.; 312-715-0708) and a visual artist by training, is ravenous for color by the time spring rolls around. So naturally she falls for bright-red rhubarb and strawberries, hot pink raspberries, deep orange peaches, and inky purple blackberries and Concord grapes. "I love Concord grapes," she says. "The color is so vibrant." In past summers, Lane has made Concord-grape sorbet, doughnuts filled with Concord-grape jelly, Concord grape clafoutis, and crème fraîche panna cotta layered with Concord-grape gelée.
She also loves green-and has acquired a reputation for crossing into territory where pastry chefs normally fear to tread. For example, she recently turned sweet peas into ice cream (as well as eggplant into cake and fennel into granita), and regularly raids the hot kitchen's herb drawer. "When you think about basil coming out and just exploding, I was like, ‘I want to do that, too!'" she says.
Thus, summer-herb ice cream made with basil but also with tarragon, thyme, and mint.
Tara Lane's Basil Ice Cream
Blanch 2 cups basil leaves for 30 seconds in boiling water; plunge into ice water and drain. Purée basil with 1 cup half-and-half in a blender. Bring 2 cups heavy cream and 1/4 teaspoon salt to a boil; remove from heat. Whisk together 9 egg yolks and 3/4 cup sugar in a bowl; immediately add 1/4 cup of the hot cream, whisking constantly. Slowly whisk this yolk mixture back into the pan of remaining cream. Switch to a wooden spoon and stir over low heat until the mixture coats the back of your spoon. Strain into a bowl set in ice water and stir in the basil. Press plastic wrap to the surface of the custard and chill for at least 2 hours. Spin in an ice-cream maker, according to manufacturer's instructions. Makes about 1 quart.
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