WHAT: Eric’s Ger­many Kitchen presents: OKTOBERFEST

WHEN: Sat­ur­day Sep­tem­ber 20th, 5– 8 PM

WHERE: Roots & Cul­ture 1034 N Mil­wau­kee Ave.

WHY: Chef Eric needs an occa­sion to address his cul­tural her­itage. Also, you will be par­ty­ing all week­end because of the art fair any­way and will need some cheap, greasy food + more drinks. ALSO, it hap­pens to be real OKTOBERFEST weekend.

WHAT ELSE: $10 gets you: bratwurst, Ger­man potato salad, home­made pret­zel, kraut, + 1 beer. $20 gets you din­ner + a lim­ited edi­tion stein with free refills.

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5/6: Citric Benevolence Cartel at MCA


Goi Ga, meyer lemon, chicharron

Goi Ga, meyer lemon, chicharron

Jicama and mandarina salad with mint

Jicama and man­da­rina salad with mint

Cebiche, cara cara, cancha

Cebiche, cara cara, cancha

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Mexico Drug War

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E-2-tha-Z presents: The Citric Benevolence Cartel


Chicago: April, 2014. Your tacos are served with, what’s this, a wedge of lemon? You won’t find limes with your in flight gin-and-tonic these days either. What’s the deal? Lime prices have nearly tripled in the past year from $45/ case to $125/case. The cause? The Mex­i­can lime crop, which accounts for 95% of Amer­i­can lime sup­ply, has had an excep­tion­ally ter­ri­ble year: hard hit by heavy rains and bac­te­r­ial infec­tion and then hijacked by forces more sin­is­ter: Michoacán’s Knights Tem­plar car­tel. The car­tel has been seiz­ing cit­rus ship­ments and extort­ing farm­ers, con­trol­ling the indus­try. This is the same car­tel respon­si­ble for un-mentionable atroc­i­ties towards ene­mies and civil­ians alike, the bour­geon­ing Mex­i­can meth indus­try, and close ties to the dis­rep­utable Sinaloa car­tel, who has cozily set up shop in Chicago as its home base for its thriv­ing Amer­i­can nar­cotic trade.

Do we really want our cit­rus bud­get bankrolling these blood­thirsty mur­der­ers and ped­dlers of soci­etal detri­ment? The Cit­ric Benev­o­lence Car­tel (E-Dog + Z-Dog) is here to strike back and help you iden­tify alter­na­tives. How about Meyer lemon in that mar­garita, blood orange in your ceviche, fin­ger lime in your papaya salad? Look to domes­tic sources, grow our own… It’s time we take cit­rus on our own terms and add guilt-free, eth­i­cal zest to our favorite food and bev­er­ages. Join the CBC on May 6th at the MCA for more infor­ma­tion and a sam­pling of benev­o­lently tart dishes.

May 6th, 6–8 PM

Museum of Con­tem­po­rary Art, 220 E Chicago Ave.

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Piranha Club: Apicius


Get­tin on my grind

Legs of goat

Legs of goat

Really getting a rise (photo ℅ Matt Zatkoff)

Really get­ting a rise (photo ℅ Matt Zatkoff)

Cool crew

Cool crew (photo ℅ Teresa Becvar)

Salted FIsh Ball with Wine Sauce

1st Course: Salted Fish Ball with Wine Sauce

2nd Course: Asparagus Custard

2nd Course: Aspara­gus Custard

3rd Course: A Tempting Dish of Peas

3rd Course: A Tempt­ing Dish of Peas (photo ℅ Teresa Becvar)

4th Course: A Dainty Dish of Kid

4th Course: A Dainty Dish of Kid (photo ℅ Teresa Becvar)

The Pea Brain

The Pea Brain (photo ℅ Teresa Becvar)

5th Course: Cottage Cheese & Honey

5th Course: Cot­tage Cheese & Honey (photo ℅ Teresa Becvar)

Had a blast pulling together this Api­cius menu with Matt Zatkoff. With such vague recipes (mainly lists of ingre­di­ents in this ancient tome), there was a lot of room for inter­pre­ta­tion. For­tu­nately, I do think we cap­tured the essence of this 1600+ year old cook­ery, I was told that the food “tasted of its his­tory, def­i­nitely not famil­iar, mod­ern fla­vors”. Enthu­si­as­ti­cally, we con­verted non-offal eaters and shared first goat eat­ing expe­ri­ences. I should give spe­cial shout-outs to our select set of sup­pli­ers for off-the-beaten path pro­teins: big thanks to Chris Turner & the Butcher & Larder for the lamb brains and C & C Meats down on Archer & 33rd for the lovely local goat. There were fla­vors that sur­prised us too, for instance the cuisine’s heavy reliance on East­ern spices (reflect­ing the Byzan­tine prove­nance of the cook­book). Matt was deter­mined to sneak cumin in his dessert, which paired won­der­fully with the cheese & honey (he even snuck some garum, aka Roman fish sauce, in there as well). We used tons of cumin and cilantro, but not one clove of gar­lic. For­tu­nately we had laser, aka asafetida, to add its sul­fu­ric pungency.

"Chefs" always trying to look tough.

Chefs” always try­ing to look tough. (photo ℅ Mark Siegal)

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4/12: Piranha Club: Apicius


April XII, 7PM

@ Roots & Cul­ture 1034 N Mil­wau­kee Ave.

The Piranha Club cooks from Apicius

Api­cius is a col­lec­tion of Roman cook­ery recipes, usu­ally thought to have been com­piled in the late 4th or early 5th cen­tury AD. Though impos­si­ble to prove a con­nec­tion, the book is attrib­uted to fabled Roman gour­mand, Mar­cus Gav­ius Api­cius. While the cook­book is meant for home cook­ery, it reflects a lav­ish, upper class diet of the era with an empha­sis on rich meats and exotic spices. The Piranha Club will team up with Matt Zatkoff (Brew­ery Zatkoff) on April 12th to inter­pret five recipes from this enig­matic tome.


Salt Fish Balls in Wine Sauce

Aspara­gus Custard

A Tempt­ing Dish of Peas

Dainty Dish of Kid

Cheese and Honey



Wine included.
Veg­e­tar­i­ans wel­come.
Limit 30 seats.

“Api­cius the Writer Most of the Api­cian direc­tions are vague, hastily jot­ted down, care­lessly edited. One of the chief rea­sons for the eter­nal mis­un­der­stand­ings! Often the author fails to state the quan­ti­ties to be used. He has a mania for giv­ing undue promi­nence to expen­sive spices and other (quite often irrel­e­vant) ingre­di­ents. Plainly, Api­cius was no writer, no edi­tor. He was a cook. He took it for granted that spices be used within the bounds of rea­son, but he could not afford to for­get them in his formulæ.”

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