White Nights, Big City

Rebecca Taras, NBC Chicago Street Team

 

Yesterday was Father’s Day, so chances are you spent some time with good ol’ dad feasting on brunch, or firing up the grill. You may not have realized that yesterday also marked the Summer Solstice, a celestial event that prompts longer, light-filled days.

Pane Caldo is celebrating this astronomical occurrence with a special “White Nights”  lunch and dinner experience, available through June 27. Executive chef Maurice Bonhomme got creative in the kitchen and came up with special dishes featuring light and white-colored foods, such as steamed white asparagus with morel mushrooms and truffle dressing, and grilled halibut fillet with with golden beets and a grain mustard sauce. Pastry chef David Same’ didn’t forget about your sweet tooth, so save room for the ice cream bar of white chocolate, muscatel and white cherries.  Wash it all down with (what else) a crisp white wine.

If you’ve never been to Pane Caldo (or need to revisit how fabulous it is), Bonhomme only uses the freshest ingredients, seasonal herbs, organic meats and wild seafood in his preparations. Of course, as the restaurant name suggests, fresh-baked bread is an accompaniment to every table. Another way you can celebrate the warm temps is by dining alfresco on Pane Caldo’s newly expanded outdoor seating area, which has doubled in size this season. If you’re watching you wallet but still want to experience a little of  ”la dolce vita,” then dine early from 5 p.m.-6:30 p.m. and take advantage of the 3 course prix fixe dinner menu for only $34. It’s cheaper than a trip to Italy, but tastes just as good.

For more information and reservations, diners can visit www.pane-caldo.com or call 312.649.0055.

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Chicago Style Pizza Has World Pizza Championships Buzzing

D.C. “Fete Select TV” Crenshaw, NBC Chicago Street Team

The Italians created pizza, but can you believe that they had never heard of Chicago style pizza?  That’s until Leo Spizzirri made some noise amongst the best pizza makers in the world.  Leo, the Executive Chef for Giordano’s 46 locations, is now a member of the World Pizza Champions team.  He is considered to be one of the best pizza makers in the world, and his specialty is stuffed pizza.

Leo has been trained by 9 time pizza champion, Tony Gemignani, and is also certified in Classic Italian Pizza, Pizza in Pala, and Pizza in Taglia from the Scuola Italiana Pizzaioli in Carole, Italy.  Gemigiani tagged Leo to be a part of the World Pizza Champions after many conversations about Chicago style and tasting the stuffed pizza.  Chicago style pizza wasn’t recognized in any of the World Championship competitions, but Gemigiani wanted to change that.  

Click here to read the rest of this post on NBCChicago.com.

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