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: $100 Dinner with Wine, $85 Dinner Only

Category: Uncategorized  | One Comment
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

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

Who says girls can’t get handy and creative when it comes to a little home improvement?

With a line draped around the corner on September 20th, Tom Joyner’s Home Depot ‘Girls’ Night Out’ soiree took place in Oak Lawn and ladies adopted creative do-it-yourself inspiration and how-to tips on saving time and money when it comes to home maintenance.

Our team catered  pasta salad,  sandwiches and the event foodie highlight, Thai Beef Ginger Salad to over 900 women and their girlfriends during the fun-filled and vibrant evening.  And we thoroughly enjoyed sharing cooking secrets and tips on how to create their own “Chef’s Kitchen.”

To the beat of live entertainment, girl time included workshops—such as painting and tiling, interactive activities that provided effective ways to gain more home improvement knowledge, giveaways, an on-the-spot fashion show and so much more.

We want to thank all of you for your continued support and for those who experienced A Tale of 2 Chefs for the first time during this event, we hope you enjoyed your seasonings!

Thank you gowherehiphop.com for capturing the action! Check out the video and pics.

“Girls Night Out at Home Depot” hosted by Tom Joyner & Chef Julius from Jada Russell on Vimeo.

Author: Chef Julius
• Thursday, October 31st, 2013

Our “International Style Sunday Dinner” Pop-up on August 31st was by far one of the best and we can’t thank all of our friends and colleagues enough for your continued love and support!  We had a great time putting our twist on the traditional dishes and we are so glad everyone enjoyed it.

We also want to extend another thank you to the Centered Chef, 177 N. Ada, for whose venue space provided intimate and cozy aesthetic. The ambiance and versatility of the space gave us room to engage our social group with wine and mingling on one side and provide an experience for tables of four on the other.

Adding to the excitement of this pop-up, we were featured on ndigo.com where LaToya Cross, stated, “One of the ultimate joys of attending a Chef Julius Pop-Up is connecting and socializing with familiar faces and getting acquainted with new ones!  The décor is always nice and elegant, food is always delicious, wine is continuous and there’s always anticipation for the next one. Well done!” Read the full article.

Here is a visual recap through photos and video! We’re looking forward to seeing you at the next one.

A Tale of 2 Chefs on ABC:

Author: Chef Julius
• Thursday, August 08th, 2013

It seems that every time we do another pop-up, so many things have changed in the food industry. The culinary landscape in Chicago moves so fast that most chefs dismiss the fads and ignore new food trends until they can no longer be ignored. When it comes to a pop-up, I like to take new food trends and merge them, making people feel good. It’s really why I decided to “Pop-up” in the first place. For the next one, I am giving Sunday Dinner a much needed makeover. In this very crazy 9 to 5 world, so often dinner is eaten on the fly…or in front of a television…or from a drive thru. Most want to just get past it just they can rest, because “We All Hate Mondays”. Well, I have had enough of seeing that happen. The Sunday family dinner used to be fun, and sharing a meal is special. It makes the food taste better and you get a chance to relax a bit and gear up for what Monday has in store for you. It’s my belief that if I show you a “re-working” of family dinners from various parts of the world, you can start to enjoy Sunday Dinner again. And this isn’t just a big hunk of protein carved and thrown to the group. There will be PLENTY of fresh, “in-season” vegetables, some duck, lamb and seafood. There are items to remind you of the most comfortable night in front of a fireplace. I also have dishes that will take you to the sexiest beach in Brazil. If that’s not enough, you can jump from a cozy French bistro to a bustling tapas bar in Barcelona. I have around 8 courses and a few surprise dishes to take you ANYWHERE you want to go. No TSA’s, no luggage, no horrible tasting wine from plastic bottles. This is how I see Sunday Dinner from around the world with the energy of a Saturday Night!

Here is a preview of the first few courses:

1st Course

HERB & PARMESAN ARANCINI with BLISTERED SUN GOLD TOMATOES (Italy)

2nd Course

YOUNG CARROTS WITH SAGE, TROPEAS & MERKEN (CHILE/ITALY)

3rd Course

LOBSTER CROQUETTES with BLACK TRUFFLE BUTTER & GRILLED SCALLIONS (South America)

4thCourse

BUTTERNUT SQUASH RAVIOLI, SWEET PEA PUREE & CANDIED WALNUTS (Italy)

5th Course

DUCK CONFIT ETOUFFEE, GOAT CHEESE CORNBREAD CRUTONS (France/USA)

Date & Time: Saturday, August 31st – 6pm

Location: The Centered Chef | 175 N. Ada

Int’l Family Style Dinner

Author: Chef Julius
• Thursday, August 08th, 2013

Thanks to everyone that came out to the Taste of Chicago demo last week! Guests watched intently and asked great questions as Chef Julius showed them how to impress their friends with 2 dishes: Chilean Shrimp with Merken and Herbed Quinoa AND the Better Butter Cheddar Burger with Black Truffle Butter from Epicurean Butter PLUS wine pairings from Casillero del Diablo’s Winemaker’s Red Blend from the Concha y Toro family. Here are the photos from his July 11th demo at the Dominick’s Cooking Corner.

And a extra special thanks to our sponsors Casillero del Diablo, Concha y Toro, Epicurean Butter, Nature Isle Tropical Gourmet, Savory Choice and Deleyda Olive Oil.

Photo Credit: Tim Hanrahan

Author: Chef Julius
• Thursday, June 20th, 2013

Let’s face this indisputable fact. Chicago is one of the most beautiful places to be in THE WORLD during the summer. It even has its own moniker “summertime chi”. That’s because the weather is ABSOLUTELY FLAWLESS for 16 days (the rest of the summer is good too), the lake is beautiful, LOLLAPALOOZA ROCKS, beach volleyball is hot and outdoor food festivals like the TASTE OF CHICAGO comes back!

That is right. Love it or hate it, the TASTE OF CHICAGO is the largest open food festival in the world. And because Chicago is such a great food city, everyone takes notice. I know the crowds can be a little much and the tourists are everywhere, but you really didn’t think that with all this food, no one else wants in…did you? Of course, this means you just have to plan better. It’s worth it! I like the fact that Chicago has brought back the “pop-up” restaurants and they even added food trucks. I checked out the line-up, it’s some good ones.

And this year, once again I will be giving a cooking demonstration at the “Dominick’s Cooking Corner”. If you have ever attended one of my demos, you know we have a good time and I am prone to give away free stuff! You get to stop by the tent, sit down for a bit, learn a fun fact or two about cooking and maybe even get a “chef goodie bag”.

My cooking demo will focus on a few easy to cook dishes, easy to find ingredients, affordable wine pairings and how to have some fun with your summertime cooking. Everyone will get copies of the recipe and who knows what other goodies that I have in store? It’s all happening on July 11 at 5:30pm. Stop by and let’s visit for a bit. After that, you can get back to tasting or check out one of the FREE concerts. My demo just happens to be the same night as the Robin Thicke & Estelle performance!

See ya there,
Chef Julius

More info: Full Cooking Corner Line Up