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Two Bites in Suburbia has died.

Long live Two Bites in Suburbia!

Actually…

Long live Two Bites in California!

More specifically…

Long live Two Bites in Burbankia?

I like to make up words and even I don’t know if I can give that one legs.

Sept. 1, 2012 we start this thing again.

Two Bites Times – A New Way To Read

Super awesome new Twitter toy, Paper.Li lets users create a virtual e-paper that gathers a list of their links collected from their twitter feed throughout the day. And it’s just so fun that I thought I needed to share.  Yeah, it’s a link dump, but with the current political season work load I’m dealing with, at least I feel that I’m not disappointing the WordPress gods who judge me for every day I don’t post.

Issue 2 is available here.

Issue two features top posts from Rick Bayless & Starbucks.  And as I grow my Twitter list, so too will the paper grow.

What does everyone think?  Yay or nay on the e-paper?

We now have a fan page!

Joining the ranks of people who still live in 2009, I finally set up a fan page for our humble blog.  And by humble, I mean seldom-updated and not very popular.  But, join us anyways, dammit!

Just click on the in the right-hand column and you’ll be whisked away to a world of whimsy, mob wars, and “help raise my chicken” coop notifications from your friends.

Fritz Pastry Press Release

Oh look, a Fritz Pastry press release.  Why yes, it was written by me.

For Immediate Release

CHICAGO, IL — There’s something to be said for good food that’s also affordable.  Too often nowadays, niche bakeries and cafes are moving towards the “couture” or “boutique” end of the spectrum, without looking back at the rest of us who want to be able to afford more than one cupcake when you walk through the doors.  Many of us would love to dine on upscale pastries, but unfortunately most of us can only afford mid-scale prices.

And that’s where Fritz Pastry comes in.  They understand that good food doesn’t need to come at not-so-good prices, which is oh-so-good for us.  Using the freshest local and organic products available Fritz Pastry will feature not only familiar European pastries, but several vegan options for those looking for an extra guilt-free treat; not to mention a rotating menu of seasonal savory dishes.

The owners of Fritz Pastry haven’t set their goals low.  They are also offering their specialty services are for call ahead ordering, catering, cake sales, and wholesale distribution.  Their menu offers a “Take & Bake” section of pastries by the dozen for those people looking to bring the restaurant home.

Located at 1408 W. Diversy Parkway in the Lakeview neighborhood, Fritz Pastry isn’t just another cafe opening in Chicago, but is a cafe that brings its diners to the cobblestones of Europe with every buttery bite.

Chef Nathaniel Meads, the chef behind Fritz Pastry, has long-held a love for the baking and pastry world.  Starting in a small Kankakee bakeshop in 1995 Meads has worked his way up through the restaurant scene.  He was most recently the Executive Pastry Chef for Blue Water Grill before its closing in 2009.

Meads spent his college days working through Joliet Junior College’s Culinary Arts Program, as well as several restaurants turning school theory into real-world practice.   In May 2002 Meads began a long, healthy career with Chicago’s Lettuce Entertain You Enterprises, joining the staff of reknowned restaurant Brasserie Jo as a Patissier.  2006 saw Meads join the staff of world famous The Everest Room as a Pastry Assistant where he would learn the skills to one day lead an entire pastry team.  That same year, Meads joined Gale Gand’s pastry team at the also famous and award-winning Tru.  In 2007 Meads was hired as the Executive Pastry Chef for Blue Water Grill to reinvent the dessert menu.  Creating desserts that were not only delicious, but fun his dishes have been featured on ABC Chicago’s Hungry Hound.

Featuring not only pastries familiar to those who visit cafes, Meads and his partners are hoping to bring a taste of Europe to the Lakeview neighborhood, in turn hoping to make Fritz Pastry a favorite cafe for all of Chicago.

When Meads isn’t making food, he’s eating it.  And when Meads isn’t eating food, he’s thinking about making more.

Elaine Heaney comes from the administration side of the restaurant industry, spending several years as Nacional 27′s Business Manager and Event Coordinator.

Jared Nance currently hails from Nacional 27 where he is currently a bartender and shift leader.  He has worked in the restaurant industry since 1994, covering both the front-of-house and kitchen operations.

A Very Fritz Pastry Q&A

I met up with Elaine Heaney, Nathaniel Meads and Jared Nance, the partners behind Fritz Pastry, a couple weeks before their grand opening to talk about a variety of topics, including why they decided now was the time to open up their own café, their history in the food industry, and who would win in a couple of dream battles of my own creation.

The question and answer session below is actually my second ever interview.  The first?  Takashi Shimizu.  That’s right, I interviewed the director of The Grudge for NewType USA. But that was an e-mail interview where I was able to take the time to research and finesse my questions.  I wasn’t sure how an on the spot interview would go.  I’m not typically the kind of blog writer that enjoys seeking out and hunting down interviews.  So when the opportunity arose to interview my friends for their restaurant, I thought it would be good experience for me, and a chance for them to introduce themselves to Chicago in a comfortable setting.

Let me tell you there’s nothing anything quite as entertaining as interviewing your friends.

Mike: So first question, what up?
Elaine: (Laughs)

Nathaniel: That’s a terrible first question.

M: Pretend I’m just a reporter who you’ve never met before from the most awesome foodblog ever, Two Bites in Suburbia.  What’s up?  How are you guys doing?
N: Rad!

Jared: We are good.  What’s up with you?

M: How are you doing, Elaine?
E: This better not be on your podcast.  I freeze when the redlight is on.

M: This place looks unrecognizable from when I saw it a few weeks ago. How are things coming along?
E: I think things are coming along well.  We’re working, and working, and sleeping and more working.  But it’s fun!

N: Man, things are going great!

M: What made you decide to open up your own place?  Was it always a goal?
E:  I think it’s always been a goal for all of us, but definitely for Nate and I.  We’ve been married almost ten years, and it’s always been more like a dream.  After working long days and long hours we finally wanted to work those long days and long hours for ourselves.

J: I think we were all at a common point in our lives.  We were all ready for something new to happen, and it just worked out.  I think we all supply a different piece to the puzzle, so I think it works between the three of us.

N: For me, it was more the long nights I was working.  I was going to be doing something like this my whole life. Now Elaine and I will be able to see each other, and work next to each other.

J: Also, I feel the same way about Elaine.  Sorry, Nate, I didn’t want you to find out like this.

N: (Laughs while biting into his bagel)

M: She is pretty lovable.

M: And where did the name Fritz Pastry come from?
N: That’s my grandpa!  Frederick “Fritz” Schoch.  He’s from Germany.  His family sent him over (to America) on a boat when he was seventeen. He was a baker’s apprentice in Germany before coming over here.  And once he was here, I don’t think he ever did any cooking…

E: He did when he went into the army.

N: He was a cook in the army!  That’s right!  He was rad.  Was that a good answer?

M: It was!  That was a really good answer.

M: So, Nate, you’ve been into baking and pastry since you were a kid then?
N: (Nods)

M: It’s in your blood? The power of flour?
N: Yep.  Hey, can I get a shirt that says that? (Laughs) But, yes I have.  When I was little, my mom would bake bread and cookies in the afternoon and she would sit me on the counter and let me watch.  I remember that when I was 5 or 6 I wanted to be a fireman, but that all changed by the time I was 8.  By then…

E: He either wanted to be a pastry chef or a rock n’ roller.

M: Not a tyrannosaurus?
E: HA!  I think it’s always been pastry chef or rock n’ roller.

N: Yeah, they had you fill out that form in high school asking what you wanted to do…I mean, what did you guys put down?

M: I think I usually put down artist or mathematician.

N: What about mathemagician?

M: Ooooooooh

J: Come on system’s analyst!  Come on system’s analyst!

E: I totally put fashion designer.  And look at me now!

J: I actually don’t remember people asking me that question.  I’m sure they did, but my fallback answer has always been writer or novelist.

M: What about you Elaine?  Did Nate pass his love of food onto you, or have you always been a fan?
E: We always say that food and music is what brought us together.  Neither of us had met someone else with such a passion for either of those before.  But I’ve always loved food, really good food.  That led me to getting into really good foods, sweets and pastries when I met Nate.

M: And you Jared?
J: My first job, and most jobs were in food.  I started when I was 15, but I thought it would only be temporary.  It just turned out that whenever I went into a different field I was never content.  So it was originally something I just fell into, but it ended up being where I found myself the happiest.  For me, it’s just as much about the food service atmosphere as it is about the product.

M: You’re actually a trained chef, right Nate? Where’d did you go to school?
N: I went to the culinary program at Joliet Junior College. I would say I learned just as much there as I would have paying for a more expensive program.

M: Did it prepare you for your career in the restaurant world, or were there things that there was just no way to be prepared for?
N: School is school.  And then you get a job, where on the first day you learn everything you learned at school, plus more.  There’s only so much you can learn before you start working somewhere and they kick you around for a few years.  So I’d say I learned the most getting kicked around at the start.

E: Nate and I don’t discourage anyone from going to culinary school, but we DO encourage them to get a job at a restaurant.  Whether it’s dishwashing, line cook or hostess; it’s good for everyone to know how a restaurant functions from the front door to the back door.  Sometimes the media glamorizes the industry a tiny bit.

M: I know it’s putting you on the spot, but Nate, what’s your favorite dessert of the ones you’ve made over the years?
N: The Cracker-Jack Sundae at Blue Water Grill.  I made the cracker jacks and ice cream (butter peanut & salted caramel), and then it was served with a peanut butter shell on top.  There was also a small prize in a box with each order.

M: What about one that isn’t yours?
N: A couple of years ago at Avenues in the Peninsula I tried a chocolate-ginger-lime shooter.  It blew my mind because I didn’t think those flavors would go well together. I guess I’m close-minded, because I was wrong.

M: What about one that never made it off your drawing board?
N: Ooooooooh.  There were a lot of crazy failed ones.  I was working on a blue velvet cake, but it ended up turning everything blue.  Everything.

M: Elaine, same questions.
E: Too much pressure!  Go to Jared!

M: Okay, Jared, same questions.
N: Yeah, I want to hear what you favorite dessert of mine is.

J: I don’t really care for Nate’s desserts.

(Everyone laughs)

J: But seriously, my favorites of his at Blue Water were always the specials involving fruit, his brioche especially.  When I go out I usually end up getting something fruit based.  I like chocolate, but I love cobblers and the like.  Stuff like my mom would do.

E: Okay, I’m ready. My favorite of Nate’s is his French Macarons, the galettes and anything he makes in parfait form.   When we go out I’ll always try whatever isn’t chocolate.  It’s so funny, because every time we’ve gone out to eat somewhere new we always ask our server “What would you suggest?”  They always, ALWAYS suggest the chocolate tart or the molten cake or some other “must have” signature chocolate dessert.  I usually just pick the next item down the menu.

M:  I’d ask what your favorite bread is, but we ALL know it’s my Pretzel Bread….right?
E: Duh!

N:  Haha!  You know it!

M:  So enough about you people.  Let’s talk about what everyone really cares about, the food.  What will you be offering?
E: We have a BIG focus on breakfast pastries, along with a light offering of lunch and dinner items. There will also be some soups and salads…some tartines (open faced sandwiches).  We also have a Fritz Pastry custom blended coffee as well as some favorite loose teas.

M: I noticed that most of the pastries are mostly classically French.  Does that come from your schooling, Nate, or is it just your favorite pastry country?
N: That’s my favorite.  Whenever I’ve thought of pastry it was that. It was hardly ever American apple pie.  It has always been European.

E: Nate definitely leans towards the French pastry, but I’ve seen him get pretty into panettone and springerle, too.

M: So you both know the delicious benefits of butter?
E: I’ve just recently discovered European butter.  Unreal and SO good.

N: Heck yeah. It’s awesome.

M: But you’re also not ignoring the large vegan population looking for their sweets fix.  Are you both vegans? Or are you vegetarian with a vegan baking twist?
E: Nate and I are both vegetarian.  Jared’s neither vegan nor vegetarian. I was vegan for years and that’s when I discovered how good AND bad vegan sweets could end up being. Somehow I learned how to make a tasty chocolate chip cookie that was also vegan, so I kept trying to bake egg and dairy free. We’ll have a small vegan section with our most successful recipes.

M: Elaine, I know you do a majority of the vegan baking.  Will that continue at Fritz?  Or have you passed the recipes onto Nate?
E: I’ll definitely help of course, but I’ve decided to finally let go of my secrets and pass the recipes on to Nate. Not that he needs them.  He’s been baking tons of tasty vegan goods for De.li.cious Café since they’ve opened.

M: You’re history is interesting.  You actually started as an online/mail order bakery.  Are deliveries and special orders going to continue?  Do you have plans to expand further?  World domination?
E: Yes, we will be offering a delivery service where we always encourage special orders. Eventually we’d like to have a place in New York, as well as one somewhere in California.

N: But right now, we’re really just focusing on this place.  We really want this place to work.

E: Yeah we’re really focusing on Chicago right now.  We can dream later.

M: I have a couple more questions, and I’ll let you guys get back to your baking magic.  Most importantly, what’s your music selection going to be like?  That always says a lot about a café.
N: I don’t know if we’re done arguing about that yet.

E: I would play the Monkees every second we were open if Nate and Jared would let me.

N: The monkees ARE geniuses.

M: You’ve really banded your friends together to get this place together before opening.  Want to use this space to thank them?
E: We think it would be funnier to list everyone who hasn’t pitched in!

N: An un-thank you list.

E: Just kidding!  Everyone in our lives has been beyond supportive, from our family, to our friends, to friends of friends.

M: And a couple rapid fire questions to get those out of the way.  I figure these are to be taken out of context for when you ultimately get too big and the media wants to take you down.  Favorite Chef?
N: Man, that’s not a quick answer!  That’s like asking someone what’s your favorite song.

M: “They’ll Need a Crane” by They Might Be Giants!

E: I KNEW it would be They Might Be Giants.  What about who your least favorite chef is?

J: So much hate!

E: Okay fine.  Joel Dennis, the Executive Chef of Ducasse’s Adour in New York

N: I’d say Lisa Mortimer.  I loved working for her at TRU.  She was super cool and she really knew how to lead.

J: Paul Kahan.  And I really like Avec.

M: Favorite Restaurant?
E: In Chicago? I’m a sucker for Ben Pao. Outside of Chicago? Red Bamboo in New York.  And my favorite pastry shop is still Tartine in San Francisco.

N: Coalfire on Grand.  Outside of Chicago the Balthazar in New York, because their pain au chocolat is soooooooo good,

M: Favorite cookbook everyone should own?
E: Eric Ripert’s On The Line or Michel Richard’s Happy in the Kitchen.  Both have some great photography.

J: Bachelor’s Pride Microwave Meals!

N: Ha ha! Ducasse’s Grand Livre de Cuisine by Frédéric Robert

M: Favorite Band?
J: I would actually have to say They Might Be Giants.

E: Descendents and Lagwagon

N: Armchair Martian

M: Last question, and one for each of you.  Nate , who would win in a fight between GI Joe and the Justice League?
N: G.I. Joe would win because they’re real American heroes!

M: But the superheroes have superpowers!  And G.I. Joe couldn’t shoot very straight.

N: Luckily, neither could C.O.B.R.A.

M: Elaine.  Who would win in a fight between the cast of 90210 and the Gilmore Girls?
E: Easy. The cast of the old 90210 would win a fistfight, but the cast of Gilmore Girls would win an argument of wit.

M: Jared.  Who would win in a battle between sasquatch and Bender from Futurama.

J: That’s an easy one…

M: BUT, it’s a robot sasquatch.

N: Oh snap!

J: I think between a robot sasquatch and Bender, I’d have to reference the Ultimate Robot League episode, and say it ultimately comes down to how much money is in it for Bender.

M: Nice answer!  Okay, that’s all I got.  Thanks for your time you guys, and good luck on the opening!

ALL: Thanks, Mike!

Fritz Pastry is located at 1408 W. Diversey Pkwy, Chicago, IL 60614.  The phone number is (773) 857-2989.  They will be open 7 a.m.-7 p.m. daily

You can also find Fritz Pastry on Facebook and Twitter.

Hello Reddit Visitors!

I wanted to welcome all the people clicking on the Reddit link to my page.  Hello.  How do you do.  Hopefully you’ll find some other things around here that will keep you interested.  If not, thanks for visiting!

Lean Cuisine Recalls

Thanks to the Red Eye here in Chicago for passing along this information.  Now I get to pass it on to you!

http://redeye.chicagotribune.com/red-leancuisinerecall,0,3188235.story

The makers of Lean Cuisine are recalling three of its frozen chicken meals that may contain pieces of plastic, according to federal officials.

The affected items are:

Pesto Chicken with Bow Tie Pasta, 9.5-ounce packages with production code 8280595912 and an expiration date of May 2010

Chicken Mediterranean, 10.5-ounce packages with production codes 8231595912 or 8241595912 and expiration dates of September 2010.

Chicken Mediterranean packages with production codes of 8263595912, 8269595911 or 8274595912 with expiry dates of October 2010.

Chicken Mediterranean packages with production codes 8291595912 or 8301595912 with expiry dates of November 2010.

Chicken Tuscan, 12.5-ounce packages with production codes 8234595911 with expiry dates September 2009; production codes 8253595911 or 8269595911 with expiry dates October 2009; production codes 8292595911 or 8296595911 with expiry dates November 2009.

The production codes and expiration dates are on the sides of the packages. All boxes carry the U.S. Department of Agriculture inspection mark EST P-9018.

The plastic can cause serious injury or death if ingested, according to the USDA’s Web site.

Lean Cuisine products are made by Nestle Prepared Foods Co. in Springville, Utah.

REPORT: Michael Rank & Katie Lindgren Engaged To Be Married – The Associated Press

October 27, 2008

FROM THE ASSOCIATED PRESS

CHICAGO – The press has learned from authorities that Michael Rank, 32, proposed to Katherine Lindgren, his girlfriend of nearly 4 years, late Saturday evening at The Chicago Diner (3411 N Halsted St) in Boys Town. Authorities have also revealed that their good friend Elaine Heaney was in attendance when the event went down. When asked for comments, Ms. Heaney would only say, “That effer lied to me! He told me he wasn’t going to ask her tonight! I’m still not sure what’s going on!”

When the Associated Press contacted Mr. Rank and Ms. Lindgren for comment, their representatives released this statement from the two.

“It is with deepest love and affection towards each other that we have decided to take this next step in our lives. We appreciate the outpouring of sentiment and support during this time, and we apologize if we haven’t talked to you personally. It is no slight against you, just our fear of holding full conversations on the modern device you call the ‘telephone’.

“For those asking, no we have not set a date, nor plan to in the immediate future. It has in fact not even been a full two days yet since the engagement was accepted. So, please respect our need to enjoy the present time together without having to worry about a big to-do in the big ol’ future. If you insist on having a set date, feel free to use any one of these answers:

“It’s TBA!”

“Not in the foreseeable, near future.”

“Next Tuesday.”

“Once Barack Obama accepts our invitation to preside over the wedding.”

“If we have forgotten anyone, we are relying on our friends to spread the good word for us. So please feel free to spread the good word!”

Other details are sketchy at best. The two are not known for their following of normal traditions, so we are assuming the entire affair will be a small gathering of close friends and family where people will be fed the finest of foods and desserts while the bride and groom wear Chuck Taylor hi-tops. Rumors are a second line band may be involved.

For the most part the two have remained in near seclusion after the event. Mike has a known history of social anxiety issues, and was heard saying, “I hope people aren’t too mad if they learn about this through e-mail, Facebook or Twitter. I can’t handle that many phone calls.” Reports are coming in that they have contacted their immediate families, friends who happened to be in the area, and a couple of the regular homeless people they pass on the street everyday.

Related Information:

http://www.twitter.com/twobitme
http://www.facebook.com
http://twobites.wordpress.com
http://flickr.com/photos/twobitme/sets/72157608362658228/ (Photos of the evening)

Related Stories:
Somebody’s Getting Married! (Video)
White Wedding (Video)

Tom Colicchio Wants Your Money

Tom Colicchio

Look, I like Top Chef.  It’s one of the only reality shows I actually watch and enjoy.  The other?  Wipeout.  Who doesn’t love seeing people try jumping over ridiculously large balls?  But that’s not the point of this post.  The point is that Tom Colicchio, who seems like a serious, but friendly guy, may be moving into the “full of himself” slash “celebrity douche” chef status with what is supposedly his newest venture (NYT via Gawker):

At a press conference (yes, an actual press conference) this morning, Tom Colicchio unveiled his plans for a new restaurant which, like Brigadoon, will magically appear at designated intervals, then vanish from sight.

It will be called Tom: Tuesday Dinner. But Mr. Colicchio appeared far from sold on the name, at one point saying, “If somebody can think of a better one, I’ll change it.”

The restaurant will probably serve about 80 diners a month, which is almost certain to make this one of the toughest tickets in town. Reservations will be taken by telephone six weeks in advance, and the price of the meal ($150 to $250 depending on the menu) will have to be prepaid with a credit card. Menus will only be announced about a week before each meal; they will be posted on a website, tomtuesdaydinner.com.

I mean, come on!  As if the “underground dinner” experiences weren’t elitest enough, now we have a guy I had some respect for creating a magical, disappearing “restaurant” that will only be open twice a month serving a mere 80 people for a ridiculous price.  As if we needed something like to try and take more of our money in a fairly uncertain economic time.

I call for all the celebrity chefs to create 15 dollar lunch menus to help ease the economic recession, not 150-300 dollar “mystery” dinners to stroke the egos of the few well-to-do asshats who aren’t afraid to toss around money like that.

Hell, for 50 bucks, I’ll have people come over to my apartment once a month and cook them some food, and we’ll even watch a movie while I give them a deep tissue shoulder massage.

Hot Beef Sundae

Hot Beef Sundae

Never let your parents tell you again that you can’t have dessert for dinner!  Thank you Nebraska for cracking the code and making the world safe dessert dinner eaters.

What comes in a Hot Beef Sundae?  Glad you asked:

Golden mashed potatoes covered with a generous portion of our roasted and seasoned-to-perfection top round beef.  Then aged cheddar cheese, more golden mashed potatoes smothered with our special beef gravy, more aged cheddar cheese, a slice of buttered toast, and a cherry tomato on top.

Oh yeah.  Soak it in America.