Author: Chef Julius
• Thursday, July 17th, 2014

The New South Pop-Up with Chef Julius: Bringing refinement and a lil bit of haughtiness

The anticipation is over family and friends. Our first Pop-Up of the summer is July 27th and we’re cooking up tantalizing dishes that will give you a new perspective on southern and low country cuisine.

As many of you know, we can’t mention the south without dipping into New Orleans. In the next couple weeks I will be taking a pilgrimage to the south and bringing that inspiration back to create one of our most unique pop-up restaurant experiences to date. We will have an incredible time along with some awesome wine.

CHEF JULIUS’ POP-RESTAURANT
Theme: “The New South”
The Centered Chef
177 N. Ada
3pm
Tickets on Sale Now:
“The New South” Pop-Up Restaurant
Please list any food allergies

Author: Chef Julius
• Thursday, May 22nd, 2014

We are pleased to announce dates for two FUN Summer Events:

Taste of Chicago 2013- Cooking Demo


July 10th – 4:30pm

TASTE OF CHICAGO
In The Kitchen with Mariano’s
Formerly the Dominick’s Cooking Corner

……………………………………………………………………………………………………………………………………………… July 27th – 3pm

The Seafood Pop-Up - March 2014

CHEF JULIUS’ POP-RESTAURANT
Theme: “The New South”
The Centered Chef
177 N. Ada
Tickets on Sale Now:
“The New South” Pop-Up Restaurant
Please list any food allergies

Author: Chef Julius
• Friday, February 21st, 2014

Everyone should know we are taking this next pop-up VERY seriously… Not that we don’t put a tremendous amount of time and care into all of our meals. But this one will take things up a notch. Here is a preview of a few of the courses.

1st Course – Pan Seared Scallops with Lavender Butter Cauliflower, Charred Tomatoes and Black Truffle 

2nd Course – Chef Julius’ Award Winning Chilean Seafood Chowder

3rd Course – REAL Lobster Bisque with “Very Corny” Cornbread Croutons and Truffle Honey

Date: Saturday, March 29, 2014 @ 7pm

Location: The Centered Chef Food Studios| 177 N. Ada Street

Ticket Options: $85 Dinner with Wine, $70 Dinner Only

Author: Chef Julius
• Wednesday, February 12th, 2014

Since Valentine’s Day falls on a Friday this year, we figured many of you will be celebrating throughout the weekend. So we have extended our delivery period and added a fun new “Do it Yourself” Valentine’s Day experience.

Option 1: Do It Yourself Valentine’s Day Dinner
Our Gourmet Dinner has been simplified and made ready to prepare in a few easy steps. The finest ingredients will be purchased, packaged and delivered to you, with detailed instructions. We have done all the prep work for you, so you can have fun in the kitchen.

Price: $45 per person

*Orders must be placed 24 hours prior to delivery time for Valentine’s Day Weekend
*Wine pairings are available

Menu includes your choice of one protein:

Carmenere Braised Kobe Beef Short Rib

Mango Jerk Chicken (leg/thigh or wing breast) – Jerk Seasoning, Mango Pepper Sauce

French Roasted Salmon – Salmon, Brown Sugar, Chef Julius’ Mustard and Gourmet Pepper
plus

Herb Risotto – Risotto Base (rice, shallot, leeks, chicken stock,

chanterelle mushrooms, truffle cream, Parmesan cheese, parsley, thyme, tarragon and lavender)

Haricot Vert (French Green Beans) – Green Beans, lemon zest, garlic herb
butter

and

New Orleans Bread Pudding with Rum Glaze – Brioche Bread, caramel, coconut, rum, Tahitian vanilla, butter, heavy cream and more rum

Option 2: Chef Delivers Valentine’s Day Dinner
For the ultimate indulgence, Chef Julius’ Gourmet Dinner (featured above) can be delivered fresh and fully cooked for you on Valentine’s Day. The finest ingredients go into all our dishes and we guarantee an award-winning fine dining experience in the privacy of your home.

Price: $65 per person

*Orders must be placed 24 hours prior to delivery time for Valentine’s Day Weekend
*Wine pairings are available

For more information call Chef Julius at 312-326-1948.

Author: Chef Julius
• Thursday, January 16th, 2014

It’s that time again; the BIG game…the SUPERBOWL is back! And whether you are going to the party or the one hosting the party, EVERYONE looks forward to the food. Even if the game is bad and your team is being blown out, the food makes it easier to forget. This year don’t get stuck doing all of the work. And for the rest of you, stop showing up with a cheap six-pack or bad food from the neighborhood grocery store. Order from the professionals that truly care about your Superbowl dining experience! We kept the menu short and to the point. Deliveries can be scheduled for Saturday, February 1st through Superbowl Sunday, up until 3pm. Give us a call, place your order, enjoy your custom catered menu and have a blast watching the BIG GAME!

-Chef Julius

2014 Superbowl Menu (options are priced per pan, each pan feeds approx 10)

Kobe Beef Short Rib

Chicken Wings (New Orleans Creole, Mango Jerk, Kansas City BBQ) $85.00

Mango Jerk Chicken $80.00

Angus or Kobe Beef Short Ribs – Angus $95; Kobe $150.00

Beef Short Rib, Lamb or Blackened Salmon Po’ Boy Sandwiches with Creole Remoulade  (regular/mini)$7.50/$2.50 each

Turkey or Spinach Lasagna with Truffle $80.00

“THE BEST” Turkey Chili $40.00

Southern Style Fried Corn $25.00

Georgia Cole Slaw $20.00

Bacon BBQ Baked Beans $25.00

Shrimp Etouffee

“Very Corny” Cornbread $18.00

Goat Cheese Cornbread Muffins $20.00 per dozen

Memphis Rubbed Ribs/Kansas City BBQ Ribs $24.00 per slab

Rib Tips $10.00 per lb

Championship Pulled Pork $15.00 per lb

Texas Style Smoked Brisket $17.00 per lb

Kansas City Burnt “Endz” $13 per lb

Spicy Garlic “Hot Links” $12 per lb

Mango Jerk Chicken

Chicken or Shrimp Etouffee $10 per person

Chicken & Turkey Andouille Sausage Gumbo $12 per person

Author: Chef Julius
• Thursday, January 09th, 2014

We had such a great time at the New Year’s Day Brunch Pop-Up! It was a wonderful way to bring in the New Year. While the team is putting together a full recap, we have received requests for info on the next one. So here are the preliminary details. And visit again soon to see how we kicked of 2014.

Date: Saturday, March 29, 2013 @ 7pm

Location: The Centered Chef Food Studios| 177 N. Ada Street

Ticket Options: $85 Dinner with Wine, $70 Dinner Only

Seafood & Wine Edition

Author: Chef Julius
• Friday, November 29th, 2013

Start the year off with bit of decadence. We open with a Bubbly Bar featuring sparkling cocktails done four ways followed by a 6-course brunch including our fan favorite, Seafood Frittata. Make your 1st meal of the new year one to remember!

The Centered Chef
177 N. Ada Street

Doors Open at 11:30am with a Bubbly Bar, pastries & coffee

Brunch starts at 12:30pm

***SOLD OUT***

Author: Chef Julius
• Monday, November 25th, 2013

As always, we had a great time in this cold Monday morning at WGN News.  We whipped up one of our fun holiday recipes – Jerk Fried Turkey! Special thanks to our sponsors Concha Y Toro, Epicurean Butter and Savory Choice. We hear the bird went over well with the crew after we left! Great job on cooking the turkey Ricky the Chef! Keeping that fire lit was no easy task. Later in the show we presented a few remixed side dishes. Check out the videos below. more…

Author: Chef Julius
• Wednesday, November 13th, 2013

Are you ready??? If not, we are happy to help. This year our menu is bigger and better, and we have expanded our services making it super easy to order a full Thanksgiving meal or key dishes needed to complete your meal.

The menu below is for pickup & delivery service.  In-home, private chef services are available upon request. Call us for a free menu planning consultation – 312-326-1948.

COMPLETE THANKSGIVING DINNER FOR 10 | * 450.00 *
Choice of oven-ready organic turkey (fried, jerk, herb roasted, maple & bourbon glazed or cajun butter)

-Traditional cornbread stuffing or chicken andouille sausage & chestnut stuffing

-Vanilla kissed sweet potatoes or espresso roasted sweet potatoes

-Herb roasted baby red potatoes with romesco & shallots or Epicurean Butter mashed potatoes

-Brussels sprouts with duck bacon & thyme or broccoli with garlic, ginger & sweet chili

-Roasted root vegetables

-Turkey gravy or wild mushroom gravy

-Cranberry sauce with orange & mint

-A dozen dinner rolls

-Sweet Potato Pie

*This meal can also have the following protein substitution in place of the turkey:

Pinot Noir Braised Beef Short Ribs

Calvados Braised Chicken

Herb Roasted Whole Pork Loin

DINNER A LA CARTE

APPETIZERS
Dates with bacon & Manchego (per dozen)  12
Spiced shrimp with Mango cocktail sauce (per dozen)  18
White bean soup with sage & Porcini Butter (per quart)  20
Salmon with Sourdough crostini, goat cheese & herbs (serves 8)  28
Deviled crab dip with crostini (serves 8)  38
Goat cheese and leek tartlets (per dozen)  20

CHEF’S BREAD (dozen)
Goat cheese Cornbread Muffins 18

“Very Corny” Cornbread Muffins 15

Garlic Bread Loaf 12 each loaf

Dinner Rolls with Garlic Butter 12

FOR DINNER
Oven-ready organic turkey (all ways) 10 –14lb(serves 10-12)  70

Oven-ready organic turkey (all ways) 18– 20lb (serves 16-22)  100

Pinot Noir Braised Beef Short Ribs (serves 10-12) 70

Herb Roasted Whole Pork Loin (serves 10-12) 75

Brown Sugar and Honey Glazed Ham (serves 7-10) 90

Turkey Breast Roulade (serves 10-12) 65

Cajun Stuffed Capon 75 each

Roasted Whole Duck 70 each

Calvados Braised Chicken (serves 10-12) 70

Supreme Stuffed Chicken (serves 10-12) 100

Roasted Turkey Legs (serves 8-10) 50

Roasted Turkey Wings (serves 8-10)

Chef Julius’ Game Hens - $9 each | black truffle butter, thyme, lavender

SIDES
Traditional stuffing (serves 8-10)  22

Chef Julius’ stuffing with chestnuts and andouille sausage (serves 8-10)  32

Baby red potatoes with romesco & shallots (serves 8-10)  27

Brussels sprouts with duck bacon & thyme (serves 8-10)  32

Broccoli with garlic, ginger & sweet chili (serves 8-10)  24

Haricot Vert with Lemon Zest & Truffle Butter (serves 8-10)  34

Roasted root vegetables (serves 8-10)  20

Mashed potatoes French Style or Saffron Creamed (serves 8-10)  28

more…

Author: Chef Julius
• Friday, November 01st, 2013

The A Tale of Two Chefs team had an amazing time at the Chilean Embassy presenting the wonderfully flavorful Foods from Chile with culinary leaders on September 10th. Below is the menu and a few food shots from the kitchen.

Roasted Pisco Chicken Empanadas