Author: Chef Julius
• Friday, June 30th, 2017

Hey, hey we’re heading back to the Taste of Chicago next Thursday, July 6th at 4:30pm to whip up some yummy South American fare! We absolutely LOVE hanging out at the Lifeway Foods Taste Kitchen and as always we plan to provide a fun experience and great giveaways. JOIN US at the demo tent just north of Buckingham Fountain.

Author: Chef Julius
• Tuesday, June 13th, 2017

Chef Julius Russell’s Pop-Up Restaurant Experience Returns this summer with a next-level menu at a private roof location. Chef Julius and team will spend 8 weeks developing an 8+ course Soulful Nu American menu that blends the haute cuisine with high culture.

The first preview released features dishes from the appetizer service, which includes Duck Confit Tacos, Pollo Moruno Sausage with custom Mustard & Scallions, and the “New Classic” Chicken Burger, a complex spice blend new to the chef’s kitchen.

As with each pop-up, the curated wine pairings amplify the experience. After the menu is finalized, the chosen varietals from the top regions of the world are perfectly matched to enhance each dish.

Chef’s goal for the 1st pop-up of the year is to deliver the very best of what the season has to offer.

The Soulful Nu American Pop-Up
Saturday, July 29th
Location: Chef’s Private Rooftop
Dinner Ticket Price: $85

Author: Chef Julius
• Tuesday, June 06th, 2017

Today we’re stopping by  Fox 32 Chicago @ 12:45pm to create a few New + Creative Burgers! We’re in burger season, and we’ve developed a few recipes to help kick off your summer right! In addition to a chicken and a beef burger, Chef  Julius will prepare what he considers to be “the absolute best turkey burger you can ever make”.  Recipe below. Tune in to see what’s got us so excited! #TheFoodYouWant #ATaleof2Chefs

The BEST Turkey Burger That YOU Have Ever Made

1lb ground turkey (85/15)

2tsp Garlic Olive Oil

2tsp Chef Julius Salt Blend

2tsp Chef Julius Pepper Blend; plus 3tsp for cooking process

2tsp Chef Julius Creole Dust

2tsp Asian Chili Garlic Sauce

1 egg (beaten)

½ cup – ¾ cup breadcrumbs

1 cup Tomato & White Sultana Chutney

2tsp hot sauce

12 spicy pickles

4 buns (toasted with olive oil or butter)

Cheese (optional)

2 plastic gloves

1 meat thermometer

Directions:

On a BBQ grill or a grill pan, get the temperature VERY HOT. Depending on your equipment, this will take 5 to 20 minutes.

While this is happening, mix all the ingredients (except for the olive oil and 3tsp of the pepper)

Mix gently and form into 4 patties…let rest

Brush pan/grill with half of the olive oil

Place the patties onto the hot grill/pan…Be sure to not move the burger until the protein has separated from the surface. This will take a minimum of 4 min or as long as 7 minutes.

Use a slotted spatula and flip the burger. DO NOT disturb until the burger reaches 165* degrees.

Place on Toasted Buns with the spicy pickles, cheese and your favorite garnishes… after that, INDULGE in the BEST TURKEY BURGER that YOU have EVER made!

***You can avoid the bun and place this burger in a Lettuce Wrap, to avoid the carbs

Author: Chef Julius
• Thursday, January 19th, 2017

It’s SUPERBOWL time again! If you are providing a dish for a party or hosting a gathering, don’t get stuck doing all of the work.  Let our team provide dishes that everyone will love. Check out our curated menu – its short but packs a punch. Deliveries can be scheduled for Saturday, February 4th through Superbowl Sunday at 3pm. Give us a call, place your order and relax, we have you covered for the BIG GAME!  -Chef Julius

Meat, Chicken & Seafood

Sweet & Spicy BabyBack Ribs

Chipotle BBQ Ribs

Asian Ginger & Soy Glazed BBQ Ribs

(8-10 bone racks) $27 per slab

Slow Smoked Pulled Pork $15 per lb, makes 8-10 mini sandwiches…Pickles & slaw included

Texas BBQ Beef (Shredded) $20 per lb, makes 8-10 mini sandwiches…mustard & pickles included

Party Wings – Creole Dusted/Herb Rubbed/Caribbean BBQ (Packages start at $5 per person)

Chicken Cubano $50 serves 10 (Boneless thighs marinated in rum, spices, orange, lemon and lime juices. Grilled and slow roasted

New Orleans BBQ Shrimp (shell on) $38 (1/2 pan) $70 (full pan)

Whole Roasted Side of Salmon $75 ea (8 choices) ask for details

Sliders and Such…

Cajun Turkey

Mediterranean Lamb

Buffalo Chicken

Angus Beef

Beef Hot Sausage Mini Po’Boy

*All sliders are $2.50 each and come with Toasted Buns, lettuce, pickles, and tomatoes. Your choice of Horseradish Garlic Aioli, Chef Julius’ Mustard or Spicy Ketchup

Chili

Turkey with Black Beans

White Chicken Chili

Southwestern Green Chiles Chicken

$15 per person

Lamb Lollipops with Dirty Rice $3.50 each

Duck Confit Tamales $5 each


Chicken or Seafood Gumbo with Rice $17/$22 per person

Chilean Ceviche with Merken & Sweet Peppers – $20 per lb

Crab & Quinoa Salad – $25 per lb

Italian Pasta Salad with Salmon or Shrimp – $19 per lb

Sautéed Island Style Corn $20

Fingerling Potatoes with Duck Bacon $40

BBQ Baked Beans with Duck Bacon, Garlic & Leeks $25

Chicken Sausage Jambalaya $30

Cuban Black Beans & Rice $20

Haricot Vert (French Green Beans) with Tomato, Truffle & Lemon Zest $50

Author: Chef Julius
• Friday, December 16th, 2016

We are pleased to present our Winter Catering Menu, available December 19th – March 1st. To place orders call 872-818-5368 or email us at chefjulius@taleof2chefs.com.

Appetizers | Salads | Soups | Sides | Poultry | Meats | Seafood | Chef Tiki’s Favorites

All pricing is based on per person

APPETIZERS

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Manchego & Chorizo Empanadas with Fire Roasted Salsa – $4

Chicken Satay with Mango Pepper Sauce – $4

Chef Maurice Smoked Ginger Chicken Wings -$8

Roasted Drumettes with Smokey Mustard Dipping Sauce – $3

Cherrywood Smoked Bacon Wrapped Dates with Asiago – $4

Duck Rillettes with Crostini – $6

Heirloom Bruschetta with Crisps – $3

Lump Crab Salad w/Avocado Lemonaise on Crostini – $4

Roasted Fig Jam with Port Salut on Crostini – $5

“Very Corny” Cornbread Bites – $5

Handmade Sausage (Cajun Brats, Duck, Jerk, Curry Brat, Saucisse Mautorde) – $5

Open Face Empanadas (lamb, beef, duck, chicken, vegetarian) – $5

SALADS

Rainbow Romaine with Pomegranate Raspberry Vinaigrette – $7
Monte Carlo Salad with Sun-dried Tomato Vinaigrette – $7
Spinach Salad with Champagne Shallot Vinaigrette -$9
Julius Caesar Salad with Chipotle Caesar Dressing -$9

SOUPS

Pepper Pot Soup with Fennel Pollen – $6

Carrot and Ginger Soup with Vanilla Chantilly Cream – $6

Miso Soup with Shrimp & Lemongrass – $8

Soba Noodles with Scallion, Vegetables & Ginger – $7

Turkey Chili – $9

Creole Chicken Noodle Soup with Handmade Andouille Sausage – $10

Bisque: Lobster, Sweet Pepper, Carrot, Squash, Lentil and Creole Shrimp – $10-22

SIDES

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Rosemary & Garlic Roasted Potatoes – $4

Truffle Mashed Potatoes – $12

Lobster Mashed Potatoes – $12

Louisiana Dirty Rice – $4

Adobo Black Beans & Rice – $4

Southwestern Style Corn – $4

Roasted Root Vegetables – $4

Chef Tiki’s Rubbed Vegetables – $4

Greens with Smoked Turkey – $8

POULTRY

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Supreme Stuffed Chicken with Tarragon Butter – $45 per Chicken
Antigua Rum Braised Chicken – $17
Slow Roasted Savory Chicken – $15
Chicken with 40 Cloves of Garlic – $20
French Roasted Chicken with Champagne Sauce – $25

MEATS

Veal Scallops with Hazelnut Butter Sauce (onsite) – $30
Jerk Ribeye Steak (prepared onsite)  – Reg ($25), Kobe ($45)
5 Pepper Hangar Steak with Tomatillo, Bell Pepper and Garlic Sauce – $20
Caribbean Glazed Pork Loin with Mango Relish – $20
Grilled Berkshire/Duroc Pork Chop with Cherry BBQ Sauce – $25

SEAFOOD (6-8oz per serving)

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Lemon Curry Salmon with Truffle Honey Drizzle – $20

Cedar Plank Salmon with Mango and Cilantro – $18

Pan Roasted Halibut with Preserved Meyer Lemons – $30

Artic char with Provencal Vegetables – $26

Lousiana BBQ Shrimp – $15

PASTAS – available upon request, call for pricing

Lasagna

Parpadelle

Linguini

Ravioli (Shitake and Black Truffle, Black Garlic, Beef Short Ribs, Spinach)

Sauces: Saffron Butter, Turkey Bolognese, Mushroom Ragout, Tomato Basil

Ragu is on the side; assembly required and instructions included

CHEF TIKI’S FAVORITES
Mango Jerk Chicken – $17 leg & thigh, $20 wing & breast
Gumbo – $17 – 30 (depending on the type, ask the chef)
Jambalaya – $8-16
Duck Confit Etouffe – $25

Lump Crab Cakes with Lemonaise Remoulade – $17
Grilled Snapper with Pomegranate Mango Chipotle Sauce – $30
Filet of Salmon with Sweet & Sour Smokey Mustard Sauce – $25
Szechwan Peppercorn Pork Loin with Baby Bok Choy & Soy Reduction – $28
Sherry Braised Chicken – $20

To place orders call 872-818-5368 or email us at chefjulius@taleof2chefs.com.

Author: Chef Julius
• Saturday, July 23rd, 2016

AS SEEN ON FOX CHICAGO, ZAGATS, WGN, WINDY CITY LIVE and more…

Our next and last pop-up of 2016 will celebrate all things holiday! During the multi-course meal, the music and wine will flow freely. We will close with dancing, musical performances and more!  Seating is limited. Check back or visit our FB invite for menu previews…

Supported by Moet Hennessy and Game Changers

The Pop-Up Holiday Bash
Saturday, December 10th
Location: 950 W. Fulton Street
Dinner Ticket Price: $185 | Includes Post-Reception – SOLD OUT
Valet Parking: $16
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Post-Reception Only – TICKETS STILL AVAILABLE
Cocktails + DJ + Light Fare: $60

Author: Chef Julius
• Monday, June 27th, 2016

Chef Julius Russell returns to Ampersand with his quarterly pop-up restaurant experience. This installment features a theme of Nu-American meets Summertime in France.

With each pop-up restaurant event, I try to bring you something unique in taste, atmosphere and experience. And this summer is no exception. Dining out in the summertime gives you a chance to visit other countries and explore food with no boundaries. Through food, you can travel the world. I invite you to stamp your culinary passport and experience how great life can taste!

Don’t miss this curated multi-course meal that includes wine and dessert.

Chef Julius Summer Pop-Up
Saturday, July 23rd
Ampersand
419 W Superior St
Ticket Cost: $100
Purchase Tickets: http://www.ampersandpopup.com/shop/a-tale-of-two-chefs-1

Author: Chef Julius
• Monday, June 27th, 2016

We are returning to the Lifeway Foods Cooking Corner at the Taste of Chicago?! Chef Julius will take the stage on Thursday, July 7th at 4:30pm. This is our 5th Year at the Cooking Corner. We are going to do something extra special. Let the recipe planning begin! ‪#‎SummertimeChi‬ ‪#‎TheFoodYouWant‬

Author: Chef Julius
• Friday, June 24th, 2016

Looking for “Quick, Easy & Delicious Food to Cook During the Summer”? We’ve got you covered! Check out this recipe we featured on FOX Chicago.

Seared Beef Tenderloin with Charred Corn & Asparagus Sauté topped with Smoked Peach & Tomato Salsa

1 (6oz) filet of beef – sliced in half

¼ cup garlic olive oil

2 ears of sweet corn on the cob

2 small shallots (diced)

2Tb roasted garlic (smashed)

4 stalks of asparagus (sliced on the bias)

3 mini sweet peppers (diced)

2 peaches

6 -8 Sungold tomatoes

1 banana pepper (diced)

1 lime (juiced & zested)

Chef Julius’ Salt Blend

Chef Julius’ Pepper Blend

Espresso ground coffee from South Africa

Directions:

Filet of Beef

Place a cast iron or non-stick pan on high heat for 3-5 minutes;

Season the beef with salt, pepper & a pinch of South African coffee

Add 1Tb of olive oil to the hot pan. After 1 min add the beef

Do not move it for AT LEAST 2 minutes

After 2 minutes, use tongs to turn over, cook for one minute more and turn off the heat

Let rest 3 minutes before you slice

Corn & Asparagus Sauté

Remove corn from the husk and place it directly onto a heat source (stove or grill)

As you see it start to char, turn it to another side. Once charred, remove from the cob & set aside

In the pan that had the steak, place on medium heat and add the shallots, sweet peppers, garlic and asparagus

Season with salt & pepper and sauté for 5-7 minutes

You can add a bit more olive oil if needed

Add the charred corn, sauté for 2 minutes more. Taste and adjust the seasoning

Smoked Peach & Tomato Salsa (make this the day before)

Make 5-6 slits into each peach and place into a nonstick pan

Take the tomatoes and sprinkle with a smoked salt and place into the same pan

Place the pan on a hot smoker for 30 min – 1hr

Take of the smoker, remove the pits from the peaches and cut into quarters

Add peaches, tomatoes, shallots and remaining olive oil to a blender

Pulse until you reach your desired consistency and then add the peppers!!!! (SPICY)

Season with salt & pepper and assemble the dish

Author: Chef Julius
• Tuesday, May 03rd, 2016

So when you come off the type of weekend that I have had, it’s hard to slow down and adjust to real life. And then there is a little voice in your head that says, “This is YOUR real life!” Sometimes it takes a minute to take it all in because after a BIG event is done, you get a chance to take a deep breath, get 3-4 hours of sleep…and then you are back at it for your clients. I haven’t had time to do a recap with the team, so that we can make the next one better. I really need to clarify what I am referring. This is my recap and ‪#‎thankyou‬ post for the ‪#‎BahamasMeetsNOLA‬ popup restaurant experience.

When we started working on this event, I had about 120 dishes ready to go. Since I knew that was not an option, I had to get it down to 10-12 courses. Btw, that IS NOT an easy task. You need REAL support. You need a main crew that can give insight on what works with the theme and what doesn’t work. That idea may sound like a ‪#‎nobrainer‬, but it’s hard to say no to a dish that tastes really good. The next thing you need is a support crew that shows up on time to execute the vision with NO QUESTIONS asked. That’s even harder because EVERY cook has questions.

I appreciate the number of people that give me help in trying to stay on point. For those that don’t what I mean, let me explain. I CONSTANTLY CHANGE WHAT I FEEL LIKE COOKING!!! There were 6 different versions of the menu before we LOCKED it. After that, I still changed 2 courses. This is why I love my ENTIRE staff. If you need further clarity…here it is.

Once I have the theme, it is Jada’s responsibility to work on the design of the space. Btw, she doesn’t even have confirmation of the location at this point. Each of my ‪#‎core‬ chefs will have at least 2 dishes approved for the menu and they are happy. Within days most of their dishes will disappear. They adjust and focus. That’s why my team is the best. We worked through this menu with SO many changes and it wasn’t easy. I still listen to fans of the ‪#‎popup‬ and I want to make them happy. It’s A LOT to manage and streamline. We get a core menu and you start getting a preview. We give the links to purchase tickets and “away we go!”

more…

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