The Party Crasher: April 2-6, 2013

Welcome to a new month! As long as April is filled with Tweet-worthy parties and fashionable fêtes, our favorite Hermes slicker can withstand a few raindrops.

Here’s a list of our favorite Facebook check-in hotspots happening this week.

Tuesday, April 2, 2013

What: Discovery Dinner Party Series with Ryan C. Gaudin, AS

Where: Storefront Company, 1941 W. North Avenue
Time: 6:30 p.m.
$$$: $79 per person. Reservations can be made by calling the restaurant at 773-661-2609.
411: Pack your culinary passport, we’re going on an oenophilic journey. Hungry travelers will enjoy an interactive evening of contemporary, farm-to-table fare expertly prepared by Storefront Company’s award-winning chef Bryan Moscatello and regional Spanish and Italian wine pairings hand selected by Advanced Sommelier Ryan Gaudin of Wirtz Beverage. The gastronomic getaway includes a reception of small bites and cocktail tastings followed by a 5-course feast complemented by whites and reds from Lis Neris and Vall Llach wineries.

Wednesday, April 3, 2013

What: Stimulus Social Club 4 Year Anniversary Party

Where: Nellcôte, 833 W. Randolph Street
Time: 5:30 p.m. – 9:00 p.m.
$$$: $20 donation at the door. Complimentary appetizers from 6:00 p.m. -7:00 p.m. and two drinks.
411: The Stimulus Social Club, a network of socially conscious professionals, are shaking up Hump Day to celebrate four successful years in the charity biz. Guests will enjoy complimentary cocktails and appetizers with monies benefitting Jennifer Hudson’s Julian D. King Gift Foundation.

Thursday, April 4, 2013

What: Chicago Latino Network Breakfast Series
Where: East Bank Club, 500 N. Kingsbury Street
Time: 7:30 a.m. – 9:30 a.m.
$$$: $40. For more information and to purchase tickets, click HERE.
411: Power lunches are so five minutes ago. Enjoy the art of networking over breakfast while getting hip on the latest social media breakthroughs, from must-have measurement tools to key insights from top business executives.

What: Sarca’s “Shop the Pop!”

Where: Waldorf Astoria Chicago, 11 E. Walton, Gold Coast Suite
Time: 11:00 a.m. - 7:00 p.m.
$$$: Free. RSVP to info@shopsarca.com  
411: What's a fashion pop-up without a treasure trove of head-to-hoof must-haves? Trot over to the Waldorf Astoria Chicago and stock up on a delicious lineup of summery essentials from designers Karolyn Pho (and Shia LaBeouf’s leading lady), Sam & Lavi, Artelier Nicole Miller, Nieves Lavi (we heart the sorbet-kissed silk dresses), UKE, Risto, Love, Zooey (Emma Watson and Halle Berry are fans), and more.

Friday, April 5, 2013

What: Red or White Ball

Where: Venue One, 1044 W. Randolph Street

Time: 8:00 p.m.
$$$: $150. For more information and to purchase tickets, click HERE.
411: We prefer black, but when it comes to making a fashion statement, it’s important to have options. Steppenwolf Auxiliary Council raises the color bar two notches when it hosts its 10th Anniversary Red or White Ball. Mingle with Steppenwolf’s performing artists, enjoy whiskey and beer tastings, exciting prize drawings, and a VIP reception featuring sweet and savory tasting stations by top Chicago chefs including Thomas Elliott Bowman and Ben Roche (Baume and Brix), Puje Dorlig (Jellyfish), Rick Gresh (David Burke’s Primehouse), Mark Payne (Deca Restaurant + Bar), and Jean Tippenhauer (Fred's at Barneys New York). Afterward, head to Nellcôte for post-bash revelry.

Saturday, April 6, 2013

What: Eras of Hope

Where: Hubbard Inn, 110 West Hubbard
Time: 6:00 p.m. – 10:00 p.m.
$$$: $50 (General Admission); $100 (VIP Admission). For more information and to purchase tickets, click HERE.
411: Celebrating its 118-year history of protecting children and strengthening families, One Hope United is honoring its past with an exclusive fashion event spotlighting some of the city’s notable fashion designers. Guests will enjoy a VIP Champagne reception, fashion show, delicious treats by the Hubbard Inn, and a chance to win exciting prizes like an all-inclusive trip for two to Las Vegas.

Photo credit: Fashion illustration by Hayden Williams

Written by Sally Shorr

HARE-Y HOTSPOTS: Where To Indulge In Rabbit This Easter

Whether supping out or staying in, Luxe File Chicago’s got your fix for the perfect “other Easter” dish: rabbit. Known for its sweet, mild flavor, this scrumptious herbivore offers a tasty alternative to the classic holiday meal.

Here, a sampling of five outstanding Chicago restos whose well-executed, hare-apparent offerings you are sure to savor well after Easter is over. Peter Cottontail, you've been warned.

Billy Sunday: Like a big, blue Snuggie, the Jean Banchet Award-winning Matthias Merges offers up one of the city’s best, and most old-fashioned, options – a braised rabbit pot pie (below), stuffed with fresh fixings like carrots, celery, onions, and peas and potatoes in a rabbit gravy and topped with a melt-in-your-mouth buttermilk biscuit crust. Includes a side of roasted Cream of Wheat with mustard greens, tomatoes, and Pecorino Romano. $18. 3143 W. Logan Boulevard, 773-661-2485.

Filini Bar & Restaurant: Newly-minted chef extraordinaire, William Johnson, features a four-course prix fixe menu that spotlights rabbit ragù risotto with green olives and Grana Padano. $45 per person. 221 N. Columbus Drive, 312-477-0234.

Mercat a la Planxa: Craving Catalan cuisine? Head to Iron Chef Jose Garces’ tapas hotspot for a 3-course brunch, featuring Conill Coca, a braised rabbit flatbread with mascarpone béchamel, arugula, orange and hazelnut, and unlimited carving and dessert stations. $35 per person. After 5:00 p.m., tuck into Arroz a la Cazuela, a saffron scented broth featuring tender rabbit, Maine lobster, chicken, chorizo, shaved artichoke salad, and piquillo aioli, on the restaurant’s regular dinner menu. $14. 638 S. Michigan Avenue, 312-765-0524.

Moto: Chicago’s hometown hero, Homaro Cantu, flips this comfort food-style dish onto its furry head with Allium 2.0, one course on the restaurant’s 13-course Nightly Tasting Menu. Featuring rabbit roulade (rabbit farce and loin inlay wrapped in rabbit belly) and served with five-onion jam, pickled pearl onions, onion and garlic chips, baby leeks, confit green garlic, and onion ice cream. $175 per person. 945 W. Fulton Marketing, 312-491-0058.

Nellcôte: Executive Chef Jared Van Camp offers a creative take on an old Francophile favorite. Smoked bacon-wrapped rabbit loin and sausage served with braised red cabbage, housemade apple mostarda, and shallot-garlic rabbit jus. $13. 833 W. Randolph Street, 312-432-0500.

Prefer to skip the reservation and celebrate at home with close friends and family? Here’s one of our favorite rabbit recipes by chef/owner Chris Pandel of Balena and The Bristol. His secret behind this elegant and flavorful dish? Use locally-sourced meats and farm-fresh vegetables.

Rabbit Liver and Kidney Lyonnaise with Poached Egg and Frisée Lettuce

1 serving

For the Frisée Salad:

3 heads clipped frisée

1 tsp. minced shallots

12 rosemary croutons

1 tbsp. chive batons

½ oz. sherry vinegar

For the Rabbit Liver and Kidney Lyonnaise:

1 tbsp. butter

4 rabbit livers, cleaned and dried

½ oz. lardons

1 tsp. shallots, minced and soaked in red wine

6 butter-poached rabbit kidneys

3 oz. rabbit jus

1 pinch fines herbes, minced

Sherry vinegar

Kosher salt and freshly ground pepper

For Final Assembly:

1 hen egg, poached

½ oz. extra virgin olive oil

Salt and freshly ground black pepper

Make the Frisée Salad:

In a metal bowl, combine the frisée, shallots, croutons, and chive batons, and dress them with the sherry vinegar. Let the salad stand while assembling the rabbit liver and kidney lyonnaise. NOTE: Vinegar helps break down the frisée.

Make the Rabbit Liver and Kidney Lyonnaise:

Heat a sauté pan over medium-high heat. Add a touch of butter and melt. Season rabbit livers with salt then add to the pan and cook to rare. Remove rabbit livers and add the lardons. Cook until crisp. Add the wine-soaked shallot, livers and poached kidneys to the pan. Deglaze with sherry vinegar and reduce until it reaches a syrupy consistency. Add the rabbit jus and bring to a simmer. Season with kosher salt and freshly ground pepper. When ready to serve, add the fines herbes.

Final Assembly:

Plate rabbit liver and kidney lyonnaise and top with the poached egg. Add olive oil to the frisée salad and season with salt and freshly ground black pepper. Spoon frisée salad on top of the egg, rabbit liver and kidney lyonnaise.

Fa-La-La Fabulous Holiday Giveaway #3: Brunch at Nellcôte

If catching up with your BFFs over sublime lobster hash and a bottle of bubbly at one of the city’s most fashionable watering holes is on your To Do list, then this giveaway is definitely for you.

Giveaway #3: $50 gift card for Weekend Brunch at Nellcôte

To enter: 

1. On Twitter, follow Luxe File Chicago (@LuxeFileChicago) and Nellcôte (@Nellcote833) AND answer this giveaway question using hashtag #falalafabulous: "What's your favorite brunch item?"

Terms & Conditions:

1. Introduction: Luxe File Chicago's "Fa-La-La Fabulous" Giveaway Series - Giveaway #3: Nellcôte. NO PURCHASE NECESSARY.

2. Eligibility: The Giveaway is open to Chicago residents only and winner must be twenty-one (21) years of age or older at the time of entry. Entrant must be following “Luxe File Chicago” and “Nellcôte” on Twitter to be considered.

3. Giveaway Period: The Giveaway begins at 1:30 p.m. Central Standard Time (“CST”) on Monday, December 10, 2012, and ends at 11:59 p.m. CST on Wednesday, December 12, 2012.

Lobster Hash a la Heaven

4. Winning: After 11:59 p.m. CST on Wednesday, December 12, 2012, one (1) winner will be randomly selected by Luxe File Chicago. Winner will be notified by Luxe File Chicago (via Twitter). If a potential winner is unreachable for [24] hours after the first attempt to contact such winner, Luxe File Chicago may award the Prize to an alternate entrant. Winner will be required to provide name, mailing address, and telephone number. Prize will be mailed to the Winner.

5. Prize: One (1) winner will be awarded a “$50 dining gift card" at Nellcôte. Luxe File Chicago will not be responsible for any loss, liability or damage arising out of the winner’s acceptance or use of the prize. Prizes are not transferable. No cash or substitutions of prizes may be made. No alternative prize or other substitution is permitted. Tip/Gratuity is the sole responsibility of the Winner.