COLLECTIONS: VINTAGE PORTRAITS

 

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Vintage portraits a super collectible in so many ways. You can make-up your family tree if you so desire, do fabulous wall displays, research the history of itinerant painters and naive paintings….the list goes on. What is the picture that I am opening with today, it is mine, sits on my desk purchased, (if I turn my head slightly to the right it is in my view while I am at my lapto)  a zillion years ago at RSM (Randolph Street Market www.randolphstreetmarket.com is Saturday and Sunday, September 23 and 24 from 10 to 5….it is the last outdoor Market of the season, it is, of course, year round inside Plumbers Hall!) it is an oil on wood and I have decided it is me with my. Mother, Ruthy. The frame is in disrepair but I like it that way (Tommy this one is for you!!!)

Come to Randolph Street Market this weekend and find one, two or more to add to or start a collection.  I am featuring some of my favorites as well as introducing you to Melissa Parks who will be at RSM with some of her treasures. Melissa is one of my most admired and go to vendors she has amazing taste and vision with her own collections and she gathers many, many, many items to share with you when she comes to RSM, a must visit booth….and I am absolutely mad for her Instagram posts you can follow her @megillicutti, you won’t be sorry.  l’ll try to convince her to do a Monday Profile…really want to know more about her and share her story with you…fingers crossed!  I asked her to take a couple of photos of her collection of portraits that she displays with her multitude of collectibles.

imageimageimageimageEach definitely has a story to tell.  I particularly like the gentleman who is looking directly at us…what is he saying with his very blue eyes and jaunty mustache!!!! Love all of them.  Melissa, thanks so much for sharing.

Portraits have always been with us and a way not only to capture loved ones but yourself as well.  Here are a few I found on Pinterest and have added to my favorites list.  I actually don’t collect them myself, but you know I have limited space, maybe I will start with some “smalls”!!

imageIsn’t she a charmer with the pearls and magnificent hat.

imageReally, really old but I really, really like her gaze and the primitiveness of it (is that a word!!!!)

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imageI believe a Chagall…

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imageMy photo at RSM, frames all ready for your art!

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imageJust a few suggestions on how to display your collection.

Another vendor I always visit at RSM  is Kevin Gorsch, find him in the Ballroom of Plumbers Hall and follow his Instagram @redleopardcrocodilevintage.  Kevin and I have known each other for years and, in fact, spent many a Sunday getting treasures at the Sandwich Flea Market.  He has shared a couple of portraits with me to pass along to you and included his entrance hall wall where he houses his “family” portraits!!

imageA pastel done by an American in Paris at Le Montmartre.

imageA portrait of Kevin at 13 from a show in San Antonio, no art could be more than $10, it was called the Starving Artists Show, no wonder!

imageKevin done a couple of weeks ago at the Lakeview Festival of Art.

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All of Kevin’s pieces photographed by him.  Huge thanks to Kevin for sharing some of his unique treasures with us.

imageShe is my favorite find on Pinterest…I have become addicted to the site.  I have always be a “clipper” it is in my DNA both my Mother and Father were clippers and I am proud to carry on in the family tradition…I must admit I still pull things out of magazines and newspapers but with all the ways you can save on the Internet I am in pig heaven!

Unless otherwise noted all photos are from Pinterest credits unknown.

I just heard on the Channel 7 News that The Hungry Hound’s www.abc7chicago.com/hungryhound featured restaurant tomorrow night will be one of my new favs and one I reviewed several weeks ago…PROXI www.proxichicago.com.  Emmanuel Nony promised to give me a recipe so here it is….enjoy and do go to the restaurant and enjoy a fantastically creative menu.

PROXI Restauran Andrew Zimmerman, chef

Fried Fish Collars with Thai garlic-chili sauce

Serves four

8pc fish collars, about 6oz each, cleaned by your fishmonger

or 2 whole fish (red snapper for example) about 1.5-2 lbs each, cleaned by your fish monger or and fish fillets that you like (one per person about 5-6oz each)

½ cup white rice flour

2 tbsp tempura flour

1-2 tbsp salt

2 limes, cut into wedges

12-16 sprigs of cilantro

8 cups vegetable oil (or enough to fill a Dutch oven or wide pot to a depth of about 6 inches)

Sauce:

2 tsp vegetable oil

3 tbsp minced shallots

1.5 tbsp sambal oelek

3 tbsp chopped cilantro

1 tbsp minced garlic

2 tbsp fish sauce

2 tbsp sugar

¼ cup tamarind water (made from 4oz seedless tamarind and 3 cups water…warmed up…mashed and then strained)

Pre heat an oven to 200 F.

Pre heat the oil in a wide pot or dutch oven to 350 F.

Have a sheet pan lined with paper towels topped with a rack handy.

To make the sauce, heat the vegetable oil in a sauce pan.  Add the shallots, cilantro and garlic.  Cook for about two minutes until the shallots are softened.  Add the samabal, fish sauce, sugar and tamarind water.  Cook about three minutes more.

Remove from heat and keep warm.

For the fish collars,  lightly season the collars with salt and them combine the rice and tempura flours.  Completely coat the collars in the flour mix and add them in batches to the hot oil.  Fry about 4-5 minutes or until lightly golden brown and hot all the way through.  As the collars are finished remove them from the oil and put them on the rack over the paper towels to drain.  Keep warm in the oven as you cook the remaining collars.

To serve:  put some of the sauce down on four plates.  Top the sauce with the fish collars. And then some cilantro sprigs and the lime pieces.

Serve.

Nena’s note…I am suggesting a wonderful dry white wine or champagne.  It is a delicious dish, enjoy!

 

 

 

 

 

 

 

 

WEDNESDAY MUSINGS: FASHION IN FOOD…SOPHIE’S AT SAKS FIFTH AVENUE, CHICAGO

 

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Today’s post is another of my occasional restaurant reviews. I wanted to share my impressions on one of my favorites, 3 1/2 years old, Sophie’s. This little jewel is tucked away on the Seventh Floor of Saks Fifth Avenue, Chicago. The good news is that it has its own elevator that whisks you up to the Men’s Store where it is located.  But I would recommend you take the escalator so you can “browse” the floors (and think about adding to your fall wardrobe while doing so!!!) going up and down before and after your meal.

Let’s first discuss the name Sophie’s.  For those of you who have been following nenasnotes, you have seen several posts that have mentioned the restaurant and my December 2, 2016, post on its namesake, Sophie Gimbel.  Sophie Gimbel was one of the most important designers of the 1930’s through the 1950’s.  Do pull up the post I know you will enjoy it.

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imageThe two large photos are of vintage Sophie garments and are the first things you see when you enter the restaurant.  You can see in this photo, the bar where you can have a refreshing drink to enhance your shopping experience and/or a bite to eat.

I was invited by Chef Ron Aleman and Chris Dunstatter, Manager, to sample Chef Aleman’s new menu.  It changes 4 times a year and special items appear more often, well, needless to say, I didn’t hesitate to take them up on their offer!

imageThe restaurant, I was seated by the windows to the right.  It is a view like no other.  This space was formally the Beauty Salon at Saks, in my opinion, a waste…I can only dream of the events I could have done here!  Oh well, I’ll have to be content with eating delicious food instead!

IMG_0402My view…isn’t it perfection!!

Now for the food….Chef selected two starters and two entrees for me to taste and photograph as well as two desserts, one of which was a trial run.  I usually indulge in a glass or two of wine, I didn’t do that on this occasion.  I must mention, that the burger is one of the best in the City…I feel an upcoming post on my favorite burgers in Chicago!

imageMy first starter Marrakesh Watermelon Salad, red and golden watermelon, mint, crispy feta, on mixed greens with a balsamic reduction with an olive tapenade.  Truly photo op ready and more importantly totally delicious…and I am not a fan of watermelon nor feta, this dish completely changed my mind!

IMG_0408Next was Focaccia Soppresata, fresh mozzarella, green olives, roasted tomatoes and truffle oil.  Chef’s version of pizza!  Amazing presentation and was very good.

IMG_0418And now the entrees…Pan Seared Chilean Salmon, with green beans, grape tomatoes, shishito peppers and truffle corn sauce.  I am a major lover of salmon and this was one of the best preparations I have had!

IMG_0411Not your usual Avacado Toast…isn’t it incredibly beautiful and tasted just as wonderful. I posted this picture on Instagram and it has gotten the most hits by far of any of my photos. The ingredients, toasted harvest wheat, a perfectly cooked soft boiled egg (you can see it tucked into the greens at the top of the photo) mixed greens, radish, marinated tomato salad.  Extraordinary!

IMG_0423Dessert was this lucious panne cotta on a cake base surrounded by a medley of fresh berries, a berry puree with a dollap of lightly whipped cream, not only gorgeous to look at but a delight to eat.

IMG_0428Oh, my goodness, the finale and at the time wasn’t on the menu….grilled fresh peaches with candied pecans and a scoop of ice cream….unbelievably good!

I do have to admit I only ate portions of each dish (why didn’t I ask for a doggie bag, I must have had a brain lapse!) but could have devoured each.

Do stop by and have a wonderful meal at a leisurely pace and a break from your shopping you won’t be disappointed and do let me know your thoughts after you visit. By the way, there is a private space to have a lovely gathering that holds up to 15 people.

Chef Aleman will share another of his recipes in a future post.

The food photos are all mine, the interior shots are from Sophie’s and others are from Pinterest photo credits unknown.

Here are a couple of summer drink recipes (I think they can be year round) from my recipe box.  I made these while visiting last weekend on our way to the eclipse (at home not during the drive!!!)

Nena’s Red Sangria

This recipe comes from the late Larry Dobson by way of Spain so very authentic.

1 bottle dry red wine

1 large orange squeezed plus 1 large orange thinly sliced

1 large lemon squeezed plus 1 large lemon thinly sliced

12 maraschino cherries with juices

4 jiggers brandy

4 jiggers Cointreau

2 Tablespoons sugar

Combine ingredients, stir cover and chill over night.  Spoon fruit into glasses pour in wine and top with a splash soda water just before serving.  Be careful this is potent!!!!

Tom’s White Sangria

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1 bottle dry white wine

1 lime sliced (additional for garnish)

1 lemon sliced (additional for garnish)

2 ripe peaches cut into wedges

3 ripe green apples seeded and cut into wedges

1 pear cut into thin slices

A hand full of seedless green grapes

3 shots of Calvados or pear brandy

3 shots of Triple Sec

Combine all ingredients and chill overnight.  Spoon fruit into glasses and pour wine over fruit, top each glass with a splash of soda water.  Enjoy, again potent stuff but really, really good,.

 

FASHION IN FOOD: PROXI

 

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Friday, as you know, is all about fashion in flashback, fashion now and future fashion and with a bit of a twist on the theme I am starting to do posts on my favorite restaurants, established, dearly loved and exciting new ventures in one of the greatest food cities anywhere, Chicago. I do not intend to be a food critic but I am, most certainly a foodie. One of the definitions of fashion is “to form something into something else: to make something from something else” isn’t that exactly what we do with food….Executive Chef Andrew Zimmerman and Managing Partner Emmanuel Nony have “fashioned” an exciting new concept in food with their brand new restaurant PROXI, the new kid on the block (Randolph to be exact) which, along with Fulton one of the hottest, happening places in the City (but you will see in future posts, not the only area in this ever changing food story.)

The evolution of the Randolph Street restaurant saga began many years ago with a single pioneering restaurant, Vivo (no longer with us, and of course, the beloved Ina‘s) and look at the area now, not only restaurant heaven but total gentrification.  I remember taking cabs during the beginning of the Vivo era and the drivers thought I was mad and said: “Lady, there isn’t anything there but warehouses, I can’t leave you there!”  I would explain it was okay and they could wait for me and I would wave to them from inside.  Well, those days are long gone, now the Uber and Lyft drivers and certainly all the cabbies know exactly where to take locals and visitors for the excitement that is now “Restaurant Row”! I’ll address other restaurants throughout the City in future food posts, there are so many but, of course, I do have my favorites and I have added Proxi to that list! 

imageThis was our table and I was facing a wall of wine bottles, how appropriate!

imageThe place setting, my photo.

A few weeks ago I got a call from a long time friend, Emmanuel Nony, we go back to his Park Hyatt days, and, of course, who doesn’t love Sepia!  Always the gracious host, Emmanuel invited me and a guest to come to Proxi for dinner.  I was delighted to accept the invitation and extend my guest invitation to my cooking buddy, Tom Mantel.  Emmanuel greeted us in his usual charming manner escorted us to our table where he explained the extraordinary menu and it’s interesting concept.  I asked what he recommended for the evening and after saying he couldn’t choose proceeded to choose everything! Don’t you love it!  He turned us over to our fabulous server, Jordan, who walked us through the unique menu with suggestions along the way, he was the best.  The menu is divided into three sections (all of which will change on a regular basis), the first page was very interesting starters, which were quite substantial, the middle page was all seafood and the last page all meat.

imageI think this was the Farmer’s Market Bhel Puri my photo, absotutely delicious.

imageTempura Elotes amazing!

imageSalad of Sugar Snap Peas and Carrotss, yuzu kosho, sesame, miso brûlée my photo

The concept is to share everything and pick at least one item, each, from each page, which we did. Actually three (see above photos)from page one and the whole fish (which, by the way, was probably the best fish I have ever eaten!) the only fish we tried and two from page three.

imageOur whole grilled fish “Pescado Zarandeado”.  My photo.

imageOne of our meat courses, BBQ Lamb Ribs with mango pickle and cashews. Our other choice was Wagnyu Beef Short Ribs with Malyasian curry, sort of a medley of ribs….also my photo

We had interesting wines, I chose a Gamay which I don’t think I have seen on a menu since I was in Paris (this month the wine selections are from the Loire Valley).  Dessert was a dream.  The exciting news was that with all the food and wine I didn’t feel at all stuffed…it was superb!  We then opted to have a lovely after dinner drink in the gorgeous bar.  The place was packed, but not uncomfortably so, and it had only been open a few weeks.  It will be a HUGE success, of that I am sure.  It was fun to see and have a quick chat with my old friends Bill Zwecker, Tom Gorman and Vicki and Bill Hood.  I’m sure they enjoyed their evening as much as we did. The food was interesting, delicious, the wine extraordinary and the service perfection.  Didn’t hurt that I was with a dear friend who loved it all as much as I did.

I asked Emmanuel to send me detailed information on the restaurant.  I have culled it down a bit but wanted to share it with you.  I am hoping to have a recipe or two to share with you later.

imageAndrew Zimmeman and Emmanuel Nony

Proxi (565 W. Randolph St.), the second restaurant from the acclaimed team of Michelin-starred Chicago restaurant, Sepia, opens on Tuesday, June 13. Executive Chef Andrew Zimmerman and Managing Partner Emmanuel Nony are thrilled for this project to come to fruition after years of searching for the perfect location. Housed in a former print shop right beside Sepia, the restaurant is located at the beginning on Chicago’s renowned Restaurant Row. Proxi takes guests on a ride to the world’s most culinary rich corners. Using elemental cooking techniques and pristine ingredients, the menu celebrates the bold flavors of street foods.

The menu at Proxi takes inspiration from Executive Chef Andrew Zimmerman’s lifelong fascination with the vibrant, emphatic flavors most commonly seen in street foods. Including snacks, small plates, raw selections, entreés, and large-format dishes for the table, the restaurant’s cuisine captures the vivacity of such foods in approachable, Modern American presentations using primary cooking techniques showcased on the restaurant’s wood-fired hearth. Meat, seafood, and vegetables remain balanced throughout the menu, with dishes focusing on bold tastes, including an array of exotic ingredients, wood fire, and worldly spices.

Pastry Chef Sarah Mispagel unleashes her award-winning talent on Proxi’s dessert selection to offer a range of whimsical and nostalgic sweet dishes balancing familiarity with experimentation.

Josh Relkin leads the cocktail program at Proxi, crafting a menu with an emphasis on globally influenced libations to complement the kitchen. Relkin embraces the hearth, incorporating the live fire cooking into the cocktail list, with a goal of blending familiar ingredients in an unconventional way.  Proxi also offers a selection of beers from across the world, with hopes to bring guests unfamiliar brews that they‘ve only sipped during their travels.  

The Wine program, led by Beverage Director and acclaimed Advanced Sommelier Arthur Hon, boasts a succinct, dynamic wine list that converges on a central theme to unique wines from around the world. Hon, who travels often to taste new wines and experience unfamiliar flavors, was thrilled with the challenge of creating a wine list to stand up to the kitchen’s bold, vibrant, and global flavors. Hon’s wine list will have a rotating theme, that will be changed seasonally with the menu. To start, he’s transporting guests to the Loire Valley of France to experience the wines from that region.

imageNotice the original barrel ceiling and the custom fixtures, a great blend of old (read original) and the new, stunning.

Developed by James Beard Award Winning design firm, Meyer Davis, Proxi’s elegant, welcoming aesthetic reveals a mid-century American brasserie.  The space calls out to its worldly influences while preserving existing architectural elements from Werner Printing Company, which formerly occupied the expansive restaurant. Inset with brass-framed mirrors, lightly washed wood covers the walls and rustic wood planks form the floor, though custom designed cement tiles differentiate the bar and lounge space from the dining room. A long, central leather banquette stretches out to anchor the dining room, flanked by additional tables and more leather booths along the walls. The central bar, with its stone top, leather upholstered front, and cerused wood accents, sits opposite a chef’s table donning Noir St. Laurent marble and overlooking an exhibition kitchen. Overhead, eye-catching custom light fixtures hang from the original barrel-vaulted ceiling.

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imageTwo views of the bar, adore all of it, but especially the tile floor!

Through a fresh and innovative American lens, Proxi, a sister restaurant to Executive Chef Andrew Zimmerman and Managing Partner Emmanuel Nony’s Sepia, scours the most culinary-rich corners of the globe to inspire a menu that celebrates the bold flavors of multicultural street foods through pristine ingredients. Located in Chicago’s West Loop neighborhood along Restaurant Row, Proxi unites an award-winning team to transport its guests around the world, beginning with cuisine and extending to an eclectic beverage program focused on worldly inspirations and diverse, exotic ingredients. Developed by New York City-based design firm Meyer Davis, Proxi’s elegant, welcoming aesthetic reveals a mid-century American brasserie that calls out to its global influences while preserving existing architectural elements.” www.proxichicago.com.

All photos unless otherwise noted provided by Proxi.

Do go you won’t be disappointed, it is not only fabulous food but a wonderfully glorious space! Thanks so much Emmanual and Andrew for brnging this concept to Chicago, I love it, could you tell! Cookbook please!!!!