Posts Tagged ‘the hideout’

And so, again, the end

April 20, 2011


I’ve had a hard time, this past week, to find the juice to recap our final Soup & Bread of the 2011 Soup Season. I may be in denial. Can it really all be over again, already? (The craptastic, if soup-suitable, winter storms of the last few days haven’t helped.) But, finally, I busted out my camera and zipped the photos from last Wednesday into my laptop. I now share them, for the public good.

My first stop on last Wednesday’s soup circuit involved neither soup, nor bread, but pie. Hoosier Mama pie, to be precise. Above, the lovely Rae Hill helps load up the Jeep with box after box of apple, sugar cream, and chocolate chess pies. Thank you Rae!

Next stop, just down the street, was La Farine, stalwart and generous donors of loaf upon loaf of crusty ciabatta and other breadstuffs all winter long. Many many thanks to Michelle, Rida, and the whole crew for their ongoing support.

And then: the Hideout!

It was, as I mentioned, our third annual, now-traditional end-of-the-line Soup & Pie night, with pies wrangled from all manner of contributors by the scrumptious Sheila Sachs. Here’s just one specimen, from overachieving Sarah Gardiner, who did double duty last week as both baker and DJ. Sarah got bumped from her DJ slot by the Great Blizzard of Early February, so DJ Mike “Treetop Lover” Bulington invited her to share the booth with him last week. They brought the deep cuts, and I think Bulington may have landed himself a sweet freelance gig as a result to boot. Thanks Mike and Sarah!

Of course, some participants refused to be bound by the strict genre rules of Soup & Bread & Pie. Witness, above, the outside-the-pie-box brilliance of Swim Cafe‘s PBR cupcakes. Which I loved all the more because Bonnie saw them and read not as “PBR” but “bloodshot eyeball cupcake.” Or, as Anastasia said, “put a plaid shirt on one and you’ve got the hipster trifecta at Pitchfork.”

Regardless of your feelings about cheap beer and its place in pastry, many thanks are also due to everyone at Swim for their ongoing support of Soup & Bread. Not only did Karen Gerod bring the cafe’s fab artichoke, leek, and pea soup this week, but over the last three months I’ve relied on Swim staffers Dianna Ryan and Ellyn Biko for help with S&B set up. They have wrangled more than enough folding chairs and sliced their share of bread this winter, and I salute them. Thanks Swim team!


And, of course, there was soup. So much soup. Above, Paul Kahan grates a mess of fresh Parmesan into a hearty pot of ribollita. I was bugging him for his thoughts on soup that night (as I’m working out some currently incoherent thoughts on the ways soup can inspire cooks) and after prodding him he finally confessed that for all the showstopping technique on display at Blackbird — where, for example, a recent soup featured sumac falafel, pickled Asian pears, and caramelized egg yolk —  he’d really rather be eating peasant food like this. It was really, really good. And, kudos to the chefs for leaving behind the rest of their grilled bread, which made an excellent late-night snack.

And it was chefs, plural, behind the ribollita — Kahan gives all the credit for its execution to Publican chef de cuisine Brian Huston, on the left there, with the PBR. On their right are Soup & Bread newbies Rob and Allie Levitt, formerly of Mado, currently of the Butcher and Larder. They brought a devastating Scotch Broth, and I’m going to pester Rob relentlessly until he gives up the recipe.  He did provide a verbal rundown on his stock secret. In a word: Sugo. Popularized by Paul Bertolli in his primer Cooking By Hand, sugo is a method of extracting intense, concentrated flavor from bones and juices and those bottom of the pan scrapings that might foolishly get thrown away.

To make the explosively rich stock for the Scotch Broth (above), he said, “You roast the bones, and then cover them with water and cook it and skim it and reduce it down until it’s super concentrated from, say two gallons to one quart of liquid. Then you add water and reduce it  again, over and over again, across a period of weeks.” By the end he had two quarts of lamb stock that was so concentrated “it looked like a superball  — it was like caramel when you heated it up.” Beyond that, though, I am desperately seeking further instruction. Stand by.

Elsewhere on the soup line we had a mulligatawny soup from Marie Marasovich, a spicy fish soup from Susannah Kite Strang, and a classic split pea with oodles of ham from Annie Coleman. Sadly for me, but good for the rest of you, I only got to taste that last one. The others were gone before I could get my bowl in line. But all told it was an excellent night, full of these serendipitously weird intersections of scenes and relationships that run amok at Soup & Bread. I’m sure we’re not unique in this — but I’d like to think it’s something in the soup. And, did I mention we raised somewhere in the vicinity of $500 for the Common Pantry?

And then, it was time to pack up the crock pots and go home. It’s sad to see it end, of course — it’s going to be really quiet behind the bar today — but there’s plenty more to keep us busy until soup season rolls around again. For one, we are putting the finishing touches on the new revised and expanded and spiffed-up Soup & Bread Cookbook, due out in November from Agate Publishing.* And don’t worry there’ll be a whole lot more on that down the road.

Until then, though, heartfelt thanks to the Hideout — in particular owners Tim, Katie, Mike, and Jim, and the awesome Wednesday crew, early and late, of Ryan, Brandy, Nick, Jennifer, Ben, Andrea, and Mitch — for all their help and support. And thanks to Ariel Bolles for gamely staffing our merch table, to Bonnie Tawse for wrangling recipes, to Laura Fox for all her organizational help, and to everyone who has ever cooked soup, baked bread, crusted a pie, lent us an iPod, and donated time, money, and good cheer to this preposterous little project. You are all Soup & Bread; without you we’d just be playing Scrabble alone in an empty pub.

*And don’t forget about our ongoing Soupscription program! Get in on the limited-edition recipe action now, and get a jump on your neighbors.

The first soup

January 9, 2009

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So, despite the gas leak we had a pretty decent turnout for the inaugural night of Soup and Bread. Heck, one of the gas company guys even came in for a bowl.

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On the menu:
 

Anastasia Davies Hinchsliff’s white bean, kale, kielbasa and tortellini soup.

Celeste Dolan‘s white bean, escarole, and turkey meatball soup.

Swim Cafe‘s vegan “Fiesta de la Fiesta” soup with black beans, cilantro, and … I don’t know yet what else.

Of course, I can’t tell you how any of it tasted, because I was too busy washing dishes to eat. And then it was all gone, save a few bites of the turkey meatball in the bottom of the crock. I will make soup-eating a top priority next time, and promise a detailed report.

Bread came from, well, Dominicks. I’ve been trying to round up some donated bread, but the bakery I’ve spoken with can only donate to a legit 501 C-3 status nonprofit. And that’s not going to happen anytime soon. So I’m working on alternate plans. Stay tuned on the bread front. 

 

 

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Celeste also surprised us with two huge trays of (not-blurry-in-real-life) cookies. This woman is a genius with batter. Gingerbread? Molten-chocolate? Coconut-lemon bars? OMG. I may not have gotten any soup, but I went home on a serious sugar high.

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Other than the gas leak, the only moment of peril came when we discovered that the crock full of donations had been, um, turned ON, and was full of a lot of verry warm dollar bills. Disaster narrowly averted thanks to some keen powers of observation. (“I smell money burning,” said Devon. Who is now appointed Soup and Bread fire marshal in perpetuity.)

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Thanks again to everyone who made it out, and past the hazmat scene.  And if you didn’t make it, come back next week! We would promise no gas leak–but with this city that might be a bit cocky.

All of which brings me to next week’s lineup:

GUEST SOUP CHEFS, JANUARY 14 2008

Music publicist Amy Lombardi
Time Out Chicago food and drink editor Heather Shouse
The Handlebar

See you there!

Soup’s on!

January 2, 2009

 

Soup and Bread

Wednesdays* through April 1
5-8 PM at the Hideout
1354 W. Wabansia

 

Cold? Hungry? Sad and lonely? We have the answer, and the answer is SOUP.

Every Wednesday this winter the Hideout presents a free weekly dinner featuring soup prepared by Hideout staff, regulars, local chefs, and maybe even a few “celebrities.” We’re aiming for three soups per week–but some days there might be more, or less. What goes in the pot is up to our guest soup chefs. Because they’re volunteering their time and energy, we’re not going to be bossy and tell them what to make. (Vegetarians, we are doing our best to ensure at least one meatless option each week–but no guarantees.)

ALL SOUP IS FREE–but we will pass the hat each week. Donations go to the Greater Chicago Food Depository, which can do a better job of feeding the truly hungry than a few well-meaning barflies can.

Soup is served starting January 7.

Our inaugural SOUP CHEFS are:

Hideout bartender Anastasia Davies Hinchsliff
Celestial Kitchens pastry chef Celeste Dolan
Swim Cafe

 

COME ON DOWN!

*No soup February 11