Food + Art (Part 2!)

Well, kiddies, I've gone to the Park Grill yet again.  This is the...third time?  Once again, delicious.  This time there was tapenade and rustic bread, which I am so happy about.

The bread basket came with a too-small bowl of superb olive tapenade, one that tasted strongly of vinegar and Spanish olives and citrus.  I could've just eaten it with a spoon.  As you can imagine, it was gone before I could snap a photo.

Pear Salad at the Park Grill,
with Chicken

My entree was a lovely pear salad with bleu cheese, reconstituted dried cherries (the waiter never told us what they were soaked in, unfortunately), hazelnuts, and chicken (an added charge, but a wise addition).  It is because of this salad that I'm adding mesclun greens to my list of foods that you cannot eat while still managing to look classy.  Spinach stems hanging out of the corners of your mouth unless you turn every lettuce leaf into a work of origami?  Too.  Much.  Work.  And decidedly unattractive.  No me gusta.

Reuben at the Park Grill.
Anybody else hungry?

Mom finally made it to lunch with us!  She had an awesome reuben sandwich on super-toasty marbled rye, topped with a very pickle-y thousand island dressing.  It had just the right balance of meat, cheese, and kraut.  Well done, PG.  Well done.  It was served with a dill pickle spear and a mound of those excellent fries (which essentially meant I really had pear salad and french fries for lunch, but let's not get too technical, okay?).

My sis got the Grand burger again, and it was grand.  Equally as good as the last, not to worry.  You know what it looks like.  If you don't, check my last lunch-at-the-Park post.

My aunt had the spring risotto, which was lovely and creamy with a strong garlic flavor.  It was made with peas and mushrooms.  I was jealous of her lunch, I'll admit.  Especially since you could eat it and still look sophisticated (darned mesclun greens...).  I forgot to take a picture.  And I'm so, so sorry, lovies.

Our purpose in meeting at the park/AIC was to see photographer Abelardo Morell.  He's hilarious.  And so honest and upfront about his photography.  What a cool guy.  Check out his website!  His photos are fabulous!  His retrospective exhibit will be on display at the Art Institute until September 2.

I know the food photos pale in comparison to a well-executed camera obscura.  But the New York skyline rarely makes me drool...

Peace, Love, and Good Eating!

~AF

I Love Food with Funny Names

Bangers and mash.  Go ahead and get out the obligatory giggles.  That's Irish for sausages and mashed potatoes.

My favorite Irish restaurant is a one-of-a-kind: Shannon's Irish Pub in Glen Ellyn.  They have a great reuben sandwich, and their shepherd's pie is fab.  I love my traditional fare, but I had never tried the bangers and mash (yes, I'm going to call it that as many times as possible to prolong the giggle-fest).

I've had bangers and mash before at a different Irish place, but the sausages weren't substantial enough, and the mashed potatoes were dry and underseasoned, even with a hefty ladle of well-salted brown gravy.  This was a meal.  The four sausages were enough for a dinner and leftovers for lunch the next day, and it came with well-seasoned mashed potatoes (thank you!), baked beans (odd, but forgivable), and broccoli.

The mashed potatoes at Shannon's are what is called champ, which means the potatoes are blended with chopped scallions, giving them a mildly oniony flavor.  This goes so well with the sausages, and complements the little pile of sauteed white onion that comes alongside.

The sausages will likely strike most people as odd.  They're not overly porky, and the grind of the meat is extremely fine.  The flavor of the meat is not smoky, salty, or sage-y.  It's very fatty tasting, but not in a way that is unpleasant.  The overall impression of the flavor is acidic; it probably tastes beery, but I wouldn't know.

The real beauty of the dish is the marriage of the hearty flavors on the plate.  The beans and mash and gravy go perfectly with the sausage and onions.  To really "get it," you need to take a bite of everything at once.

The only thing that doesn't work is the broccoli.  Now, I'm not opposed to a good green, cruciferous veggie on my dinner plate.  But if you're going to feed me broccoli, it had better be something amazing, not just a butter-roasted floret.  Sorry, Shannon's, but if I want something healthy to go with my bangers and mash, then I'll order a side salad.

Oh, and the key lime pie is to die for.

Before I forget, one final giggle: bangers and mash.

Cheers,

~Amateur Foodie