Chef's Farm

December marks my 14th anniversary with Lettuce Entertain You restaurants. Before jumping into Asian cuisine with Chinese food pioneer Bruce Cost, I spent five years as executive chef of foodlife in Chicago's Water Tower.

One of our chefs, Eddie Gomez, came to the farm last week to help with the rooster harvest. We selected 18 birds, but we decided this bird (pictured) was just to pretty to eat. He's an Arucana rooster and will grow much larger, making his beautifully colored plummage even more striking.   

A funny thing happened recently on the farm. One of our chefs, Eddy Gomez, came by to help us determine whether our chickens were ready to harvest. By chance, the harvesting came from the fields.

We had been so busy in the past few weeks (expanding the pen for the Berkshire hogs, building a contraption for a portable chicken coop and caring for just hatched turkeys) that we hadn't taken a hard look at the crops.

When Luis celebrated a recent birthday, he got three Berkshire piglets and 500 pounds of all natural corn and soybean feed - lucky guy.

I'm hoping this turns out well or there may be no birthday presents for me in the future. Everyone has told us we are crazy to raise pigs. We're told pigs are too smart, mean, and nothing but trouble. They dig up the pens (a good thing for us - it will help loosen the soil) they are smelly (also good manure) and they love to dig out from under their fencing. Time will tell but I'm am very excited for the challenge.

What kind of farmer would I be without a tractor? 

It's pricey but much needed. We considerd buying used or even leasing. But at the end of the day, you want a warranty and service for the "just in case."

On a cold wintry day more than a year ago, I took a snapshot of a snow covered farm that was for sale in La Fox, IL., about 30 miles west of Chicago. This idyllic image has inspired me as I dreamt about starting a working farm, replete with livestock, orchards and 5 acres to grow produce for Big Bowl. Last week, the dream came true; this week, my partner and I start moving in.

Braised dishes - ingredients slow cooked for a long period - are some of the most delicious foods in any culture, especially Chinese. I'm not sure if people get braised dishes, so even though I love them, you won't see them on the regular menu.

But that's the challenge for most chefs - balancing the menu with foods you love to eat versus what everyone else wants. Lucky for me, we have a way of sharing with our guests the kinds of dishes that the majority may or may not clamor for, but for the minority that do, they're truly appreciated.

Each year I am asked many of the same questions during the holidays, so I thought I would put it out there for you all to read. Many people are surprised when I say I cook on Thanksgiving Day, but of course I do—cooking is my passion, and I enjoy indulging my family and friends during the holidays. For me, cooking is a gift to be shared with the people you care for the most.

Q: Do you do all the cooking yourself on Thanksgiving?

I sure do.

I hate zucchini. There is really nothing I like about it. It’s relatively flavorless, uninteresting, and takes over an entire garden. Zucchini gives all other squash a bad name.

When the leaves change and the air turns crisp, I’m reminded of some of my favorite childhood memories. Every October my dad would take us on two or three trips to Clapp Orchards in Claverack, New York. We spent hours picking apples and pears to bring home to be stored for the cold New England winter. Early Macs, Rome Beauty, gold and red delicious apples were hard, tart, and tasted exactly how an apple should.

It goes without saying restaurants are a labor of love. This week our labors have been located in Dierbergs Brentwood Pt in St. Louis, MO. We’ve been working long hours and adding our finishing touches to ensure a successful Big Bowl Chinese Express opening on Monday. It’s an exciting process, and we’re very lucky to have a really good-looking space, and a stellar team!

At one point I thought how cool it would be to keep a beehive;

This past week, Big Bowl Chicago stores received their first major crop from Heritage Prairie Farm. 

The other night I was channeling surfing and came across Anthony Bourdain on a late night talk show.  He is one of the few food show hosts I truly enjoy. 

Big Bowl chefs in Chicago recently received this email from Nate Sumner at Heritage Prairie Farm.  We were so impressed with Nate’s passion for his work and the partnership with the Big Bowl team.  With his permission, we are reprinting his letter.

Throughout high school and into college, I spent my summers and weekends working in a commercial greenhouse.

Last week, we had the first winter day over 50 degrees in Chicago.  It’s a signal for the bees at Heritage Prairie Farm to begin their first cleansing flight of the long winter. 

Some people are squeamish about certain foods. Having raised children, I get it when it comes to kids, but not so much with adults. It's time to dump those preconceived,

Gatherings over the holidays become traditions for their heartfelt spirit and endure often when they're reminiscent of past experiences.

Get ready.  After a long absence we are re-introducing a Big Bowl favorite; fresh rice noodles. 

On Sunday a group of Lettuce Entertain You chefs spent the day cooking at Heritage Prairie Farms to benefit Family Farmed efforts to bring locally produced foods into Chicago public schools.

Last fall, we created a Fall Harvest Chowder for L. Woods Tap and Pine Lodge in Lincolnwood.  We roasted Nichols Farms Kabocha squash and sauteed it with sweet potatoes and honey crisp apples. 

So far the early favorite on the new vegetarian menu has been a dish we call Unfried Fried Rice. 

Vegetable potstickers have always been a menu item our guests either love or hate. 

At Big Bowl, after we cook the noodles for the day, we begin the process of making chicken stock for our broths, soups, and sauces.  We’re proud of our stockpot.

Espresso affogato, one of my favorite desserts and an Italian coffee house specialty, was the inspiration for this months featured dessert.

It’s not what you might think.  What may sound like a cowboy’s fireside meal is actually a classic Sichuan dish. 

With so much good food at The Million Dollar Dinner, it was clearly going to be difficult to choose a winner of our Top Chef contest.

Returning home and to the routines of a busy restaurant, our chefs have found time to share additional photos of our trip to Nichols Farms.  

It seems like forever but it has only been a few weeks since I last posted. 

Summer really is in full swing and I love it!    But apparently not everyone feels the same. 

Last week one of the restaurants ran out of Michigan peaches. Needing fresh fruit for his peach and blueberry crumble and peach sangria, the chef ordered a case of California grown peaches.

It was a scorching, hot afternoon but I would not have traded places with anyone.  I am so proud of our Big Bowl chefs and farmers and the food we created. 

This week we begin roll out of the new gluten free menu in Chicago. 

Check out Big Bowl Chef Raul Gutierrez on Kare11 in Minnesota and learn how to make one of his favorite new recipes

I love going to farmer’s markets.  I can’t drive by a farm stand without stopping.  Obsessed with finding the best picks, I arrive as early as possible. 

Thanks to everyone who sat through the hot, humid morning to watch our demonstration at the Green City Market yesterday. 

The sugar snap, snow, and English peas are starting to show up at the farmer’s markets.  I remember the English peas from my dad’s garden behind the greenhouse. 

Years ago, I visited Alice Waters' Chez Panisse Restaurant in Berkeley, California. It was there I had my first taste of Chioggia beets.  Growing up, my dad grew the classic Detroit Dark Red beet and an occasional row or two of yellow beets.

Luis and I have grown garlic at home for as long as I can remember. Each year around this time, the plants produce a shoot that is long and thin, pliable enough to curl in gorgeous tendrils.

Fans of Big Bowl in Minnesota should be grateful to have Chef Keith Wood taking the lead on our farmer initiatives in the Twin Cities.  Keith has done a great job sourcing locally grown fruit and vegetables

A Big Bowl favorite, summer rolls are perfect for warm weather eating.  Our new menu, now available at all locations, features four summer rolls; all natural chicken, Scottish salmon, Classic Shrimp, and vegetarian vegetable.

If you have never seen purple asparagus before, don’t worry. It’s not that common.

Growing up in Berkshire Hills of western Massachusetts, the only available water chestnuts I experienced came in a little can imported from Asia.

It was a very long three week run in Minnesota. The good news for Minnesota Big Bowl fans is the new menu is up and running. Our tired team of chefs returned home Friday evening so we could participate in opening day of the Chicago Green City Market.

People often ask to summarize the difference between Chinese and Thai foods at Big Bowl. China, being a large country with varying climates, has a wide range of unique flavors. Our Chinese recipes typically feature soy, ginger, Shaoxing rice wine, and homemade chicken broth. Try Shanghai Shrimp & Scallops or 
Ginger Chicken for fine preparations of classic Chinese ingredients. We also serve great sweet and sour dishes; orange chicken, hot and sour soup, sweet ginger shrimp and scallops. All of these dishes require careful balancing of vinegar or citrus juices with sugar and soy sauce.

Have you checked out our new menu yet? My favorite section is the “To Share” page. We love ordering three or four small plates when I bring my family into Big Bowl.