Cherry Circle Room

I've never been one to attempt to review food. I'm not much of a cook myself. I can make a really good pot of soup. I'm pretty good at scrambled eggs, omelets, sandwiches and salads but I don't know enough about cooking to evaluate someone else's. I do feel like I know service, well enough to judge it. Having been in customer service basically all my life as an actor, as an educator, and as a client service and sales person I understand service, I understand relationships. I understand the exchange. As an actor I know how to read the room and how to judge an audience so service I feel qualified to evaluate. 

I had dinner tonight at the Cherry Circle Room inside the Chicago Athletic Association. I think it's one of the most beautiful dining rooms in the city. I don't usually care for a room that has no windows. But this room is warm, inviting, it's big enough that it doesn't feel too intimate and crowded. It's just a lovely space. I read that Mari Katsumura is the executive chef there now and I didn't get to experience her cooking at Yugen, I was only familiar with her as a pastry chef at Grace and I believe I met her at Yusho during a brief stint that she did there. 

I have to say that this was one of the best meals that I've had in Chicago. I started with the housemade milk bread which blew me away. It was incredible with whipped ricotta on the side. Really nice. Then I had the little gem salad which had a carrot and ginger dressing, everything about it was perfect. For my entree I went with the tenderloin 8 ounce fillet, served with a Béarnaise sauce. I ordered it medium rare and it was perfectly prepared. On the side I ordered the charred Shishito peppers served with a garlic aioli, preserved lemon and yuzu. Could snack on these for days. I managed to enjoy a dessert as well, molten lava cake, candy cap mushroom ice cream, and Oreo crumble, with a miso butterscotch. Transcendent. I had dinner at the bar and was especially well cared for. 

Next to me were four friends celebrating 50 years of friendship, one of whom had been married in the Chicago Athletic Association 30 some years ago. 

The atmosphere is classic elegance, club feel but minus the pretension. Background music unintrusive, dimly lit for dinner service. Hushed. 

When LSD opened the variety of venues in the Chicago Athletic Association Pete Coenen was the opening chef and I will never forget ducking out of the festivities of IML to experience Chef Pete's Nicoise salad. Transcendent. 

I believe Chef Mari's deft hand coupled with the exquisite service will elevate Cherry Circle Room back to the stature of which it is most deserving. 

Dellwood Pickle and Great Lake Pizza

It’s March in Chicago. Clocks already turned ahead one hour. Days getting longer. Yesterday, Sunday, a friend and I went to Taylor Street for brunch. The sun was out. We filled ourselves on bruschette, polenta and beets. And tremendously delicious Sparrow Coffee. Afterwards we went to the lake to go for a walk. We sat on a bench to soak up some sun. Then we headed to Kopi Cafe in Andersonville for some more coffee. As we walked down Clark Street we were reminded of a place on Balmoral that we both loved - I think everyone who experienced it loved it - called the Dellwood Pickle. The Dellwood Pickle was a true neighborhood restaurant. A weekly spot. A spot of refuge and rejuvenation. A spot with shepherds pies and brown cows. Hearts broke when the Dellwood Pickle was no more. 

We also reminisced about Great Lake Pizza, a place I had only been to maybe once or twice but was one of my initial best dining experiences in Chicago. I was working for a company downtown and we had a 3 day weekend. Friday night I picked up a bottle of wine from the nearby wine shop, In Fine Spirits. I went to the restaurant and waited in line. I placed my order and sat down at a communal table. I loved the concept of the communal table. Seated next to me were two lovely girls from the Netherlands. And across from us, a lovely couple. We all got to talking. I shared my wine. My salad was the first to arrive and so I shared it, too. As the rest of our food came to the table we all invited one another to take part. For several hours we sat there eating, drinking, talking and we had an absolute blast. The owner came over to us and she remarked that ‘this’ was what she had wanted when she opened her restaurant even though in the meantime it had become a bit of a clusterfuck because of rave reviews throughout the nation declaring it one of the best pizza joints in the country. I learned that across the table from me was Michael McAvena, who invited us all, the next day, to join him at the Publican for what turned out to be a remarkable brunch. He treated us with such gracious hospitality that we were lifted out of our individual realities. The girls from the Netherlands and I also went on to take pictures at North Avenue beach… of the sunset or stars or sunrise, it gets a little blurry, actually, I’m not sure exactly if that was the night of the pizza or the day of the Publican, either way it was one of those weekends that made me feel like I had had an actual vacation (a few years before the stay-cation became a thing, thank you economic collapse); like I had left Chicago; like I had ventured into the wild unknown.

One Night Stand

Trellis restaurant, in Lincoln Park, hosted a kitchen takeover featuring Chef Won Kim of Maria's Packaged Goods & Community Bar. If tonight's "One Night Stand" is any indication, not only is Bridgeport in for a delectable new dining experience but Chicago is looking at a very bright star and rising chef. 

Fusing Polish and Korean delights, Chef Won Kim expertly creates and executes dishes which do not disappoint. His pierogi, there was a choice of kraut-chi or pork belly, served with soy yogurt sauce and dill are over the moon; spaghetti squash beer pancakes with pulled pork and onion jam, perfect; house made Polish sausage, second to none; the aforementioned kraut-chi is a match made in heaven - subtle yet full of flavor; and the spiced soju mustard & onion jam are both positively jammin'! Moving to Bridgeport? Thinking about it, now! I hope that the kick-ass playlist is a staple there, too! 

For Emmy, Salad Dressing 'Secrets'

It took me years to realize that I was shopping and cooking the way my mother shopped: for a family of six. But I was just one. I would buy bags and bags of wonderful fresh produce. And then tons of it would go to waste. Which made me really mad. I’d make an entire pot of spaghetti. And subsequently be stuck eating it for days! But then I figured it out, how to shop for one. How to cook for one. The waste ended. Portion sizes became reasonable. I was able to enjoy a different dish every night of the week. Finally. 

Then I stepped it up. I committed myself to spending Sunday afternoons in the kitchen prepping for the week ahead. This is a fun and restful way to spend a few hours. It gives me a chance to plan out meals for the week. It also gives me some time to experiment with and try new recipes. Or to do things I’ve always wanted to do but never carved out the time the do them. Like finding a use for the whole food i.e. what to do with broccoli stems so they don’t go to waste. Try a Table, Donkey & Stick inspired kale stem sauerkraut! Don’t get me wrong, this is not a big ordeal. I have two philosophies that I stand by in my kitchen at home: ‘less is more’ and ‘keep it simple’. I work in a tiny space. Counter space is limited. Storage is too. I tend to avoid multi-stage time consuming processes. So Sundays, once all the coffee is consumed, I put on some tunes and get organized. I chop up veggies, pop ‘em into tupperware containers, which really makes preparing lunches (mostly salads) a breeze during the week. Maybe make a vegetable broth, again reducing waste! Maybe put some leftovers to work in some improvised experimental dish. Put on a pot of soup. Just getting ready. It’s a quiet, meditative time. And an investment that pays off in the days that follow in readiness and ease.

A friend recently asked me about my salad dressing secrets which really tickled me because I LOVE making my own dressings. And they are super easy. I make a lot of salads and I think of them in parts: the base (greens, beans, potatoes or pastas etc); proteins; fruits and veggies; toppings; and dressings. For dressings there are some essential ingredients which I keep on hand. And there are no surprises here. It’s the simplest of toolkits. I admit that I really don’t measure much, I just kind of eyeball stuff. Basically I start with 2 parts oil and one part acid, adding seasoning to taste. Acidity sources such as juice from lemon, lime and orange and vinegar and tomatoes. Also, I tend to make dressing ‘fresh to order’ - in other words one serving at a time. I just mix the ingredients in a little shakeable container a few hours before I’m going to dress my salad. I do like the dressing to have time to steep. 

Key Ingredients On Hand:

• Extra Virgin Olive Oil
• Red Wine Vinegar
• Balsamic Vinegar
• Apple Cider Vinegar
• Rice Vinegar (my favorite)
• Sesame Oil (I like Toasted)
• Sriracha Sauce
• Soy Sauce
• Dijon Mustard
• Ground Cumin
• Fresh Garlic
• Fresh Lemon 
• Salt & Pepper

In the summer sometimes I’ll add mint or basil to my stash of ingredients.

That’s it. That’s what I use. I rarely make a mayo or creamy dressing. And there’s only one dressing that I buy, Newman’s Own Parmesan & Roasted Garlic because it is the best thing in the whole wide world. Okay, once I year I might buy Girard’s Champagne dressing for potato salad. Fine, there’s a Green Goddess dressing that I love too but I don’t remember the brand and I’d really rather learn to make my own so now I have a goal for myself, thanks Emmy! I’m going to try Ina Garten’s Basil Green Goddess dressing.

My favorite salad dressing to make is just Olive Oil, Rice Vinegar and fresh juice from a lemon. A little salt and pepper. That’s it. So clean, fresh and simple. I love it.

To take that one up a notch I mince some garlic and drop it in that mix. I LOVE garlic in salads. I love the pungency. In some of my mom’s cookbooks from the 60’s a lot of recipes begin with “rub a wooden salad bowl with a glove of garlic” which inspired me to do my own take on that which is to rub celery or carrots with garlic (letting them sit in a baggy) hours before adding them to a salad, reserving the garlic for another use. It just gives a more subtle flavor in the salad. Another way to tweak this dressing is to add a splash of Sriracha sauce. I have found mixing in just a little bit of avocado will thicken up the dressing nicely and add a creamy texture.

My next favorite is what I call Spicy Asian Dressing. It is Olive Oil, Rice Vinegar, Toasted Sesame Oil, Soy Sauce, Sriracha Sauce and salt & pepper.  Feta is a salad topping that I love to combine with this spicy dressing.

I tend to reserve Apple Cider Vinegar for salads that have more beans and onions than, say greens or if there's a veggie that needs help breaking down like cabbage. Balsamic I tend to favor when it's tomato season or of course if I have a yummy cheese like mozzarella hanging out on my salad. I'll lean towards adding dijon and cumin if I have white beans, eggs or potatoes in the salad.

Armitage Awesomeness

I wanted to try Table, Donkey & Stick for a long time. I love crusty bread and fire, and a little brandy certainly can't hurt. So when I heard that Penrose and Solemn Oath were doing "Armitage Awesomeness" - a Humboldt neighborhood party - I figured there was no better time to get my butt down there and check it out. Going into Armitage Awesomeness I had not yet made the connection between Table, Donkey & Stick's story and the story of our theatre company. Table, Donkey & Stick refers to the Brothers Grimm tale in which three brothers leave home to apprentice for a carpenter, a miller and a turner. Our theatre company, The Billy Goat Experiment, is named after 'playtime' improv games we devised centered on storytelling and folklore. Had I made the connection sooner I would have made this an outing for our entire company. Well, I guess I already have a great reason to go back for more! 

Some of my favorite moments of awesomeness involve our theatre company's retreats, 'The Goats' all standing around a bonfire after a good solid dinner, some drinking and a whole-lotta-smack-talk. That feeling of 'nothin' else to worry about'. The warmth from the fire frontin' you, fending off the cooler air of the night wafting around. The comfort in seeing your friends' smiles through flicking embers. The laughter. The tomfoolery. The lingering smoke smell days after still residing on that hoodie. The bandages, the stitches. But back to Armitage...

Table, Donkey & Stick absolutely rocked out three awesome courses paired perfectly with some of the best beers.

Table, Donkey & Stick - Armitage Awesomeness.
Welcome Beer: Solemn Oath Brewery, Butterfly Flashmob, Belgian IPA.

The 'welcome beer' - hands down one of my favorite beers ever - was a Belgian IPA from Solemn Oath, Butterfly Flashmob. A great way to get things rolling. 

The first course delivered on that crusty bread (which was awesome) and some great meat. The caraway salame was just amazing. I know, I wish I was more articulate, too. There was also this incredible kale stem sauerkraut that went along with it. That's the stuff right there.

Table, Donkey & Stick - Armitage Awesomeness.
Pork Rillettes, Caraway Salame, Schweinkopf, House Baguette.

Table, Donkey & Stick - Armitage Awesomeness.
Papa Goat. aka Todd.

With the first couple of courses we got to enjoy Penrose's Proto Gradus, a Belgian-inspired single ale. Crisp. Clean. Another favorite and a perfect compliment to some delicious fattiness. (ps: they've recently begun bottling this so look for it, ask for it.)

Solemn Oath's Snaggletooth Bandana, American IPA, was in there too. Citrusy Fun is RIGHT!

Table, Donkey & Stick - Armitage Awesomeness.
Shaved Vegetable Salad, Cold Fried Chicken Livers, Pea Dressing.

Took us a minute to wrap our collective heads around Cold Fried Chicken Livers. How do you cold fry something. No. It's cold. Having been previously fried. Right? I don't know. Delicious. That I DO know. 

Followed by this roasted duck and crispy risotto that just had us shaking our heads like, "Really? How is this even possible?" Exquisite. Take me back to that fire. Man. And in this simple beautiful setting of a large naturally lit, glass enclosed room which somehow just cracks open so you have fresh air wafting around, this table focus... for a moment you're transported to that bonfire. The comfort.

The duck paired beautifully with Penrose's P-2, another favorite. Belgian-inspired pale ale. Clove. So good.

Table, Donkey & Stick - Armitage Awesomeness.
Roasted Duck Leg, Crispy Risotto, Chamomile, Peas.

It was great to sit and talk with Rob and Eric from Penrose. It was also really exciting to me to learn about Table, Donkey & Stick's story. And to discover what it is we have in common.

A love for storytelling. Fellowship.

From there we moved on to Parson's. Yeah, you know you love you some Parson's. I love those umbrellas! Red and white. That patio is so laid back. Those shipping containers. That El Camino! No Todd, you cannot steal the logo of their car. Hands off.

Parson's - Armitage Awesomeness.

Parson's - Armitage Awesomeness.
Folks just chillin'

Parson's - Armitage Awesomeness.
A cool evening, a cooler patio.

Parson's - Armitage Awesomeness.
I saw Ryan back there chilling, too. Cool.

While at Parson's, too full to order any chicken (daig-nab-it! Next time!) we ordered Solemn Oath's Whisper Kisses because who doesn't want to experience Whisper Kisses, French Saison. I love the names these guys come up with. Whisper Kisses, honey, whisper them. Just don't steal them. Actually, you can steal a couple...

Parson's - Armitage Awesomeness.
No, Todd. Just leave it.

The final stop for us was Scofflaw, another place I've been chompin' at the bit to try. Walked in. Felt right. Nice vibe. Next up and our final taste for the night: Penrose Brewing's Devoir. I really like the subtle tartness and the dry finish. They describe it as effervescent and airy, that is absolutely right!

Scofflaw - Armitage Awesomeness.

Armitage Awesomeness indeed.

Storytelling. Fellowship.

Craft Beer - The List

I have this thing about detail and I like to gather information to understand the landscape so I can orient myself. As such, given what's happening in the craft beer world I had to make a list. I hope it's useful or interesting to you. Or BOTH! My hope is to add more breweries, notes & info as time progresses and as I have a chance to experience them all.  So here we go, in no real particular order other than by state:

ILLINOIS

Marz Community Brewing  Chicago, IL

Revolution Brewing  Chicago, IL

Half Acre Beer Co.  Chicago, IL

Moody Tongue Brewing Co.  Chicago, IL

Lake Effect Brewing Co.  Chicago, IL

Dry Hop Brewers  Chicago, IL

Off Color Brewing  Chicago, IL

Pipeworks Brewing Co.  Chicago, IL

Spiteful Brewing  Chicago, IL

Haymarket Brewing Co.  Chicago, IL

Ale Syndicate Brewers  Chicago, IL

SlapShot Brewing Co.  Chicago, IL

Aquanaut Brewing Co.  Chicago, IL  (fka Strange Pelican)

Empirical Brewery  Chicago, IL

Une Année Brewery  Chicago, IL

Atlas Brewing Co.     Chicago, IL

Baderbräu Brewing Co.  Chicago, IL

Argus Brewery  Chicago, IL

6th Floor Brewing  Chicago, IL

Low Dive Brewing  Chicago, IL

Local Option Bierwerker  Chicago, IL

Rude Hippo Brewing Co.  Chicago, IL

Motor Row Brewing  Chicago, IL  (fka Broad Shoulders)

Panic Brewing  Chicago, IL

Begyle Brewing Co.  Chicago, IL

Horse Thief Hollow Brewing Co.Chicago, IL          

Forbidden Root Brewery  Chicago, IL

Ten Ninety  Chicago, IL

Hopothesis Beer Co.  Chicago, IL    

Green Line Project  Chicago, IL

Middle Brow Beer Co.  Chicago, IL

Big Chicago Brewing Co.  Chicago, IL

Goose Island Beer Co.  Chicago, IL

Lagunitas Brewing Co.             Chicago, IL

Finch’s Beer Co.  Chicago, IL

Vice District Brewing Co.  Chicago, IL

South Loop Brewing Co.  Chicago, IL

Andersonville Brewing  Chicago, IL
Piece Brewery              Chicago, IL

All Rise Brewing Co. Chicago, IL

Peckish Pig Brewery  Evanston, IL

Smylie Brothers Brewing Co.  Evanston, IL

Sketchbook Brewing Co.  Evanston, IL

Temperance Beer Co.  Evanston, IL

Flossmoor Station Brewing Co.Flossmoor, IL

Penrose Brewing Co.  Geneva, IL

BuckleDown Brewing  Lyons, IL

Hailstorm Brewing Co.  Tinley Park, IL

Galena Brewing Co.  Galena, IL

One Trick Pony Brewery  Lansing, IL

Cahoots Brewing  Oak Park, IL

The Blind Pig Brewery  Champaign, IL

Two Brothers Brewing Co.  Warrenville, IL

Urban Legend Brewing Co.  Westmont, IL

Lake Bluff Brewing Co.  Lake Bluff, IL

5 Rabbit Brewery  Bedford Park, IL

Destihl Brewery  Bloomington, IL

Brickstone Brewery  Bourbonnais, IL

Solemn Oath Brewery  Naperville, IL

Only Child Brewing  Northbrook, IL

Church Street Brewing Co.  Itasca, IL

Tighthead Brewing  Mundelein, IL

Imperial Oak Brewing Willow Springs, IL

MICHIGAN

Pleasant House Brewing Co. Three Oaks, MI

Brewery Vivant Grand Rapids, MI

Bells Brewery, Inc. Kalamazoo, MI

Founders Brewing Co. Grand Rapids, MI

Arcadia Brewing Co. Battle Creek / Kalamazoo, MI  

Greenbush Brewing Co. Sawyer, MI

Oddside Ales Grand Haven, MI

Dark Horse Brewing Co.   Marshall, MI

Atwater Brewery Detroit, MI

WISCONSIN

Tyranena Brewing Co. Lake Mills, WI

Angry Minnow Brewing Co. Hayward, WI

Capital Brewery Co. Middleton, WI

Mobcraft Beer Madison, WI

Central Waters Brewing Co. Amherst, WI

Stevens Point Brewing Stevens Point, WI

INDIANA

18th Street Brewery Gary, IN   

3 Floyds Brewing Co. Munster, IN

Figure Eight Brewing Valparaiso, IN

Upland Brewing Co. Bloomington, IN

Shoreline Brewery Michigan City, IN

Back Road Brewery La Porte, IN

MINNESOTA

Surly Brewing Co. Brooklyn Center, MN 

Harriet Brewing Co. Minneapolis, MN

IDAHO

Laughing Dog Brewing Ponderay, ID

KENTUCKY

Against the Grain Brewery Louisville, KY

OHIO

Great Lakes Brewing Co. Cleveland, OH

Fat Head’s Brewery Middleburg Heights, OH 

PENNSYLVANIA

The Church Brew Works Pittsburgh, Pa

Victory Brewing Co.   Downingtown, PA

East End Brewing Co. Pittsburgh, PA

Hop Farm Brewing Co. Lawrenceville, PA

CALIFORNIA

Stone Brewing Co. Escondido, CA

North Coast Brewing Co. Fort Bragg, CA

Firestone Walker Brewing Co. Paso Robles, CA

Fireman’s Brew Woodland Hills, CA

Almanac Brew Co. San Francisco, CA

Ballast Point Brewing San Diego, CA

Ladyface Ale Companie Agoura Hills, CA

MISSOURI

Charleville Vineyard & Microbrewery Ste. Genevieve, MO 

Crown Valley Brewing Ste. Genevieve, MO 

Baesangmyun Brewery Niles, IL  (I love all things Korean)

Mother’s Brewing Co. Springfield, MO

4Hands Brewing Co. St. Louis, MO

Side Project Brewing  St. Louis, MO

2nd Shift Brewing New Haven, MO

Flat Branch Brewing Co. Columbia, MO

COLORADO

Crooked Stave Brewery Denver, CO.

Upslope Brewing Co. Boulder, CO.

Funkwerks Fort Collins, CO

VIRGINIA

Lickinghole Creek Craft Brewery Goochland, VA

Center of the Universe Brewing Co. Ashland, VA

Strangeways Brewing Richmond, VA

Hardywood Park Craft Brewery Richmond, VA

NORTH CAROLINA

Wicked Weed Brewing Asheville, NC

OREGON

Deschutes Brewery Bend, OR

OKLAHOMA

Prairie Artisan Ales Tulsa, OK

MAINE

Maine Beer Co.  Freeport, ME

NEW YORK

Brooklyn Brewery Brooklyn, NY

FLORIDA

Engine 15 Brewing Co. Jacksonville Beach, FL

Hollar if I messed up your brewery's info or if you got some more for me to add. Word.

Craft Beer

So here’s goes… Craft beer. If you haven’t heard about what’s happening with craft beer you’ve probably been hiding under a rock. It’s exploding. All over the country. I’ve been working on this post for a while now and realized… it’s never gonna be ‘done’ because there is just so damn much happening right now in Chicago's craft beer scene alone, let alone the rest of the US. And it’s AWESOME! While I don’t proclaim to be anything close to a Cicerone whatsoever, I have been paying really close attention and trying’ all kinds of new brews (loving them, too, I might add!) so for anyone who has no idea about this delicious tsunami which has hit our wonderful shores, let me attempt to provide a bit of an update.

Once upon a time, I never would have considered myself a beer drinker because, well, to me most beer tasted like crap. But, mind you, 'back then' I only knew about 'big' crappy beers. You know the ones. I’m not even naming them. Slowly, however, I began discovering beers that I liked, Sierra Nevada, Blue Moon, Fat Tire and Amber Bock. This story is not mine alone. Tons of people are geeking out over the amazing craft that is occurring around brewing. Around 1999 friends introduced me to the Hopleaf in Andersonville, where I - like so many others - learned about Belgian ales. I tasted a Delirium Tremens and OH THAT CUTE LITTLE DAMN PINK ELEPHANT REALLY GOT ME with that 8.5% ABV! So cute. So cute. 

Needless to say my palate began to evolve! Hopleaf expanded, seats something like 270 now, has like 71 draft lines and 350+ beers. I mean it’s an institution. Then came the waves of new breweries. I first learned of Revolution Brewing when friends wanted to meet there before a concert, then of Half Acre (who will be expanding, building a second brewery near Damen/Balmoral) and then… oh my goodness, there's no telling the order. Great Lakes, Metropolitan Brewing (who are collaborating with Green Acres Farm on new tasty treats and who just established a new relationship with a distributor, Wolf Distributing (of Marketplace Selections), Lake Effect, Spiteful, Off Color, Solemn Oath, and Pipeworks (who are adding a bottle shop and growler station). 

Then I learned about Bridgeport, home to Pleasant House Bakery and Art and Chelsea Jackson’s Royal Pies. I also discovered the amazing institution next door, Maria’s Packaged Goods & Community Bar. So many bottles from all over, breweries I had never heard of. I was like, dayum! Stunned by all the art on the labels, too. I learned that Pleasant House had opened up shop in Three Oaks, MI, and had begun brewing their own beers over there. And imagine the thill of learning that Ed and Mike of Maria’s were starting a brewery too, Marz Community Brewing! IT JUST KEEPS GETTING BETTER. Hard to hide my enthusiasm, always has been. 

In January I attended Artists 'N Ales at Bridgeport's Co-Prosperity Sphere where I got to see the awesome artwork of Dan Grzeca, Michael Kiser, BJ Olson, Peat Eyez Wollaeger, Josh Rowan, Jourdon Gullet, Jim Zimmer and Phineas X. Jones. I also got to sample some mighty fine beers by 3 Floyds, 4Hands, Half Acre, Pipeworks and Solemn Oath.

One time at Hopleaf Michael Roper generously gave of his time filling me on their expansion, the needs that it met and the challenges they still faced and what he’s most looking forward to. I remember him telling me ‘Moody Tongue’. Keep an eye out for Moody Tongue.

At the beginning of May I returned to the Co-Prosperity Sphere where I again got to sample another ‘wave’ of amazing new breweries: Marz Community Brewing (YES!), Horse Thief Hollow, Forbidden Root, 18th Street, One Trick Pony, Dryhop, Off Color, Ale Syndicate, Slap Shot, Atlas, Lake Effect, BuckleDown, Penrose, Une Année and others.

I was really excited a few weeks later to get to go to DryHop for the launch of Marz. They collaborated with Dryhop on a brew called Arnie Palmer Meets the Dragon Lady which I loved so much I bought my first ever growler! Word.

At the end of May I got super lucky and got to check out Penrose Brewing in Geneva. It was a really beautiful evening, I took a Metra out there and walked to their brewery. Tom Korder gave us a fun and informative tour, his passion for brewing was apparent. He and Eric Hobbs then told us about their business, their perspectives and they spent a lot of time with us answering questions and sharing their passion for what they do. Jeff Cagle and the rest of the crew graciously kept everyone very happy. I’d met Jeff previously at Co-Prosperity Sphere and learned that he’s not only a really nice guy but he has a keen eye, taking great pics. Passion. Integrity. Purpose. That's what I'll think of whenever I think of Tom, Eric, Jeff and Penrose Brewing.

I just checked out Rude Hippo’s tasting at Burger Bar and liked what I had. Got to meet Ian, he’s way cool, and Marilee, she’s way cool, too. Rude Hippo is a fun mash up of Rude Boy and Twisted Hippo. You can still back their Fundable campaign and find them at 18th Street Brewery in Gary, IN for Sunday Funday. 

Of course I'd be remiss if I didn't mention that Lagunitas recently toasted their first beer made right here in Chicago and they’re on the brink of opening Illinois’ largest taproom. 

I am most excited now about Moody Tongue which I am going to experience tomorrow in Pilsen at Thalia Hall! I’m also excited about the brewery that is going into Chicago Plant. Soon… soon. 

I also can't wait for a beer maker to move into the beautiful Amber building in West Town and for a brewery to move into Edgewater / Rogers Park. 

The thing that is so beautiful right now about all these new breweries is not only what in means in terms of variety, entrepreneurship, small businesses but all the COLLABORATIONS which is such a gorgeous thing and really exciting. So many stories of people helping each other navigate mile after not-so-magnificent mile of bureaucratic red tape. The can-do attitude! People working together. Sharing. Learning. Enjoying. Celebrating. I love it. 

Cheers! 

Credit: 

Oh, credit where credit is due. I rely on the following for information and am grateful for all that these good folks share: Mash Tun Journal, Ed & Mike at Maria's Packaged Goods & Community Bar, Michael Roper, Louise Molnar, et al, at Hopleaf, 'Hoppin' Around With Tom Keith' on The Local Beet (Chicago Edition), my friends Jarran and team at In Fine Spirits and some greet Twitter folk such as The Tasting Room Brews, Chicago Brewery Map, Good Beer Hunting in addition to bartenders and the local brewers themselves. So a major shout out to all these people!