Dinner - Chili

One crowd pleaser on a winter day is chili and I love my chili!  So does my family, as well as my niece and nephew.  Their comments are "It is delectable, delightful and delicious" - Johnny and "It's just so delicious" - Lexi.

I call it an open and dump meal. My son, Ian, helped me make it this time. I had the butcher grind up 2 pounds of turkey.  Ian browned in with a packet (McCormick) of chili seasoning.

Once the meat is cooked through, add into the pot 1 large can of Brooks mild chili beans (there is seasoning in this, so don't drain it), 1 regular size of Cambell's tomato soup, 1 drained can of dark kidney beans, 1 drained can of black beans and 1 can of fire roasted crushed tomatoes (not drained).

Stir it all up and taste. I usually end up adding another seasoning packet as well as some salt and some shakes of Chiplote tabasco sauce (this has become my new "go-to" when I want to add just a bit of heat to a dish). Keep it on low and stir it from the bottom every so often, making sure it doesn't burn.  Sometimes I serve it with shredded cheddar cheese....and don't forget a HUGE glass of very cold milk to drink with it!!

Sprout - Every third Sunday of the month is a benefit dinner

This is Sprout in Chicago.  It is a great restaurant by Dale Levitski, who is a Top Chef runner up.  This was our second time going here.  This first time was 10.12.11.  Here is the link to that review - http://supermomthefoodie.blogspot.com/2011/12/we-went-out-for-such-special-dinner.html

They have started a new thing here - every third Sunday of the month, the dinner will do a benefit dinner.  This was their first one and it was for National Downs Syndrome Society.  It only cost $65 per person and included 4 courses with wine/drink pairings.  It started with a absinthe, strawberry and Prosecco drink.  YUM!!  Sorry for the pictures being a bit dark....the whole restaurant is dimmly lit and comfortable.  Since this was a somewhat small crowd, the service was impeccable and very personal (with that being said, last time we went and the restaurant was at full swing, the service was great!).

These were the appetizers - or canapies. I'll go from bottom and around clockwise. The amazingly cut eggs (how do they do that incredibly straight line?!?) have in them an eggnog froth with candied black walnuts.  Then there were goat cheese tarts, duck pate or rilette, and potato belini with creme fraiche and caviar.

Here is the duck rilette.  See the edible flower on this - this added to the specialness of this dish.  It is a beautiful and very tasty bite.

Lobster here.....with some vanilla mascarpone cheese (under the pile in the bowl), radishes, and a generous amount of lobster.  Then lobster bisque was pour into the bowl right at the table.  This was amazing.  The vanilla mascarpone cheese was so unique and unexpected.  These flavor combinations is what sets chefs apart.

This dish is duck with brussel sprouts and pears with mustard and the greens here are watercress.

Now here was our favorite entree of the night.  Venison - served very rare as it should be.  There was not a touch of gamey taste in here, which can easily happen with venison.  It had a root beer reduction around it and it was perfect with the meat.

This was a real treat - it is on the menu as "white chocolate, persimmon, oat and clove. It was amazing. Light, not too sweet and see this small cylindrical white shapes?  Those are marshmallows with a slight taste of clove to them.  It was made by the pastry chef from Vie - in Western Springs, IL. Dale had come over to our table to talk (which he did a couple of times during the evening) and he told us about Elissa making the dessert for the night. We love the restaurant she is usually at. Her name is Elissa Narow.  She was at the restaurant and came over to the restaurant.  We talked with her for quite awhile.  Not only was she generous with her time, but she was also generous sharing her information.  She told us that Paul Virant, the chef and owner of Vie had opened a new restaurant in the city - Perrenial Virant.  This will definitely be one of our next restaurant adventures.  She is the pastry chef at this new venture as well.

PLEASE ATTEND THESE FUNCTIONS AT SPROUT. TO EAT GREAT FOOD AND SUPPORT A SPECIAL CAUSE IS THE PERFECT COMBINATION.