Save The Dates

September
5th ~ See Chef Jeremy’s demo at Geneva’s Festival of the Vine17th ~ 3rd Annual Harvest Dinner
24th ~ Concert Between Courses, Young Artists Recital
October
1st ~ Concert Between Courses Michelle Areyzaga - soprano and Larry Dieffenbach - piano
29th-31st ~ Halloween themed Tasting Menu
Tasty Bits
Welcome to the latest edition of Tasty Bits Newsletter!
Mark your calendars for another busy fall and holiday season here at Niche Restaurant!Thursday, September 17th we are hosting our 3rd Annual Autumn Harvest Dinner. That evening we will highlight the best that the season has to offer from local farm pastures to the plates here at Niche. Six courses of tasty morsels of food for $50 plus tax & gratuity and$40 for an optional wine flight paired by Vince.
As the Summer winds down and the weather begins to keep us indoors, check out three great websites about wine that our Sommelier Dan Fijolek sifted from the abundance of info on the web in the Oeno-File column.
Chef Jeremy discusses a bit about the difference between organic and sustainable farming practices and how they ultimately affect the flavor below. Then find out his take on what it is about the change in weather that evokes so many great food memories in the Kitchen Connection.

~Amuse Bouche~

Click the links below and check out the blogs and websites Chef Jeremy keeps tabs on!

Eat Me Daily

Tasting Table

Michael Ruhlman’s Blog

Line Cook

Oeno-File

by Sommelier Dan Fijolek

When all young palates first fall in love with wine the desire for knowledge is never far behind.  Fortunately for today’s emerging connoisseurs the Internet serves to teach us all we are willing to learn.  But like all information on the web the question becomes what wine info on the web can we actually trust?  Below are three websites that come to mind whenever I am asked this question.

• robertparker.com ~  Robert Parker is probably the most influential wine critic in the world.  And unlike Wine Spectator or Wine Enthusiast which has biased opinions based on advertising that is done in their magazines, Parker’s magazine Wine Advocate has no advertisements therefore no bias.  Although his site is only partially free, he has reviews for most of the modern world’s wines which makes it a valuable resource.

• wine-maker.net ~  When people ask me who my favorite wine maker is, the name Sean Thackrey inevitably comes to mind.  He has achieved true cult star status as a modern wine alchemist and insists on using traditional wine making techniques that date back to the Middle Ages.  He breaks all the modern rules of wine making which gives him huge street cred from hedonists like myself.  His site is fantastic because he includes a good portion of his very extensive and very old personal library for free on the site to nourish our minds.

• wineaccess.com ~  This site is a great online wine shop that pays special attention to more obscure wines that require seeking out.

Fortunately for today’s emerging connoisseurs the Internet serves to teach us all we are willing to learn. You don’t even need to leave your house to get great wine anymore.  Oh mighty Internet, is there anything you can’t do?

Kitchen Connection

One of the things that I missed the most while living in the Bay Area was the inherent feeling of the evolving seasons. The changing seasons conjur up sensations on each of our five senses and bring back fond memories from as far back as childhood. Here in the midwest the four seasons arrive sometimes over night like the chill in the night air. Everyone here in the midwest looks forward to the relief of a 65 degree day after weeks of 90 degrees heavy with with dense humidity.

As a chef, the changing season signals the arrival of not just new ingredients, but thoughts of hearty roasted root vegetables, gently braised meats enrobed in a rich reduction of its own juices. Something about the chill in the air makes me crave roasted squash and pumpkins and the delicate balance of nutmeg, ginger, cloves and cinnamon on savory and sweet dishes throughout our menu. This time of year is when the sweetcorn is at its juicy, sweet and tender peak of perfection.

Maybe it’s the change in temperature or the bounty of Autumn’s harvest but the changing season brings excitement of things to come and time to reflect on the past season. Before we know it Thanksgiving will have come and the first snowflakes will begin to drop. Until then enjoy the end of Summer and all that it offers because by we will be craving those 90 degree days by January. Until next time . . .Chef Jeremy