Sunday, July 10, 2011
Croissant Evolution
We have been working on improving our already excellent croissant. Our latest croissant, available in traditional, chocolate, and almond versions, is a traditional style croissant with fantastic flakiness. We do run out, if you want to try one, earlier in the day is always better.
A Midsummer Night's Dream
A Midsummer Night's Dream - A show you must see!
July 15th and 16th, 7:30PM at the LaSalle Street Theatre
1136 N. LaSalle Street, Chicago, IL
We do not recommend many plays but this staging is terrific.
July 15th and 16th, 7:30PM at the LaSalle Street Theatre
1136 N. LaSalle Street, Chicago, IL
We do not recommend many plays but this staging is terrific.
Ahhhhh.....Summer
Where does time go? It has been a blur for the last six months but now Summer is here. Chicago Summer. 92 with 70% humidity. So some of the updates, if you don't know already: we have updated the menu with a couple of new sandwiches (there were a couple of areas we thought were lacking - a salmon sandwich and a pastrami sandwich), we added a patio to the 57th Street Z&H (a hidden garden if you will, to access you need to walk around the building and enter through the rear gate), we continue to bring in new and interesting (and delicious)retail items - one example is Callie's Pimento Cheese from Charleston SC, a true Southern delicacy; we have some more surprises in the works as well.
We look forward to seeing you this Summer at both 47th Street and 57th Street.
We look forward to seeing you this Summer at both 47th Street and 57th Street.
Sunday, March 6, 2011
Here comes Mardi Gras...
In order to truly indulge on Mardi Gras, we're going to have our weekend-famous beignets available at 57th Street! We're all very excited, and we're sure you will be too.
If you haven't jumped aboard the beignet-train yet, here's the scoop...
- Beignets are adorable little French-style doughnuts (also made famous by Cafe du Monde in New Orleans)
- We make them fresh to order so they're warm and delicious
- Available filled (raspberry jam, vanilla pastry cream) or plain, and topped with either powdered or cinnamon sugar
- $1.75 each or 3 for $5
- Sell out risk is high! Get in early if you want them guaranteed, or give us a call if you want to do a pick-up order
We might even have a couple other Fat Tuesday specials up our sleeves, so be sure to stop by!
If you haven't jumped aboard the beignet-train yet, here's the scoop...
- Beignets are adorable little French-style doughnuts (also made famous by Cafe du Monde in New Orleans)
- We make them fresh to order so they're warm and delicious
- Available filled (raspberry jam, vanilla pastry cream) or plain, and topped with either powdered or cinnamon sugar
- $1.75 each or 3 for $5
- Sell out risk is high! Get in early if you want them guaranteed, or give us a call if you want to do a pick-up order
We might even have a couple other Fat Tuesday specials up our sleeves, so be sure to stop by!
Tuesday, February 15, 2011
For the love of pete, make your own cheese curds.
How to make cheese curds:
1. Heat 2 gallons of milk to 96F and add 1/2 tsp of calcium chloride.
2. Add 1 packet of thermophilic culture and let this ripen for 30 minutes.
3. Then add 1/2 tsp rennet and stir gently for 30 seconds.
The milk will begin to gel in 6-10 minutes, and will be fully set and ready to cut in 18 -25 minutes.
4. When firm, cut the curds into 3/4 inch cubes and stir 5 minutes.
5. Then begin to cook the curds to 116F slowly over the next 30 minutes (starting out at 2F every 5 minutes and then increasing the heating rate as the curds dry out). (Open a nice white wine now, pour yourself a glass)
6. Continue to stir the curds for the next 30-60 min at 116F to increase firmness. (top-off you glass of wine at this point)
7. Drain in cheese cloth and bundle by tightening the cloth.
Press with a weight of 1 gallon of water (aprox. 8 lbs) and let set 1-3 hours. (yep, time to open the next bottle. You are not going anywhere tonight anyway)
8. Now break the curds into small bite size pieces and toss with a bit of salt (to your taste). They are ready to eat. They can be stored in a covered glass container or a ziploc bag.
NOTE: If you have a pH meter (you really should), the end of step 5 should be pH6.4 and step 7 pH5.3.
Pretty straight forward.
1. Heat 2 gallons of milk to 96F and add 1/2 tsp of calcium chloride.
2. Add 1 packet of thermophilic culture and let this ripen for 30 minutes.
3. Then add 1/2 tsp rennet and stir gently for 30 seconds.
The milk will begin to gel in 6-10 minutes, and will be fully set and ready to cut in 18 -25 minutes.
4. When firm, cut the curds into 3/4 inch cubes and stir 5 minutes.
5. Then begin to cook the curds to 116F slowly over the next 30 minutes (starting out at 2F every 5 minutes and then increasing the heating rate as the curds dry out). (Open a nice white wine now, pour yourself a glass)
6. Continue to stir the curds for the next 30-60 min at 116F to increase firmness. (top-off you glass of wine at this point)
7. Drain in cheese cloth and bundle by tightening the cloth.
Press with a weight of 1 gallon of water (aprox. 8 lbs) and let set 1-3 hours. (yep, time to open the next bottle. You are not going anywhere tonight anyway)
8. Now break the curds into small bite size pieces and toss with a bit of salt (to your taste). They are ready to eat. They can be stored in a covered glass container or a ziploc bag.
NOTE: If you have a pH meter (you really should), the end of step 5 should be pH6.4 and step 7 pH5.3.
Pretty straight forward.
Monday, February 14, 2011
ATT Phone Service Problems - 14Feb11
Please note, our incoming phone lines are working intermittently. Oddly they can work perfectly, or not at all.
If you are contacting us for a catering order please email us at: catering@zhmarketcafe.com
AT&T is not our friend. The automated AT&T "customer service" system, the one that you actually never get to speak to a real human being, claims that a service tech. will be here to fix this problem by 6PM on Tuesday.
Thank you for your consideration and Happy Saint Valentine's Day.
If you are contacting us for a catering order please email us at: catering@zhmarketcafe.com
AT&T is not our friend. The automated AT&T "customer service" system, the one that you actually never get to speak to a real human being, claims that a service tech. will be here to fix this problem by 6PM on Tuesday.
Thank you for your consideration and Happy Saint Valentine's Day.
Tuesday, February 8, 2011
Z&H Catering
An area that we do not talk about very much, but has become a big part of our reality is catering. Z&H does a lot of lunch and meeting catering, the most popular catering of this type are our Sandwich Platters and Bag Lunches. Groups range from a handful of folks to over three hundred.
A growing area for us is custom catering, we have done everything you can imagine from fancy holiday parties to a wedding for 150 folks. We like to craft menus to suit each particular event; this has turned into a great outlet for our creativity.
If you ever find yourself in need of delicious and thoughtful catering please consider Z&H for your event.
A growing area for us is custom catering, we have done everything you can imagine from fancy holiday parties to a wedding for 150 folks. We like to craft menus to suit each particular event; this has turned into a great outlet for our creativity.
If you ever find yourself in need of delicious and thoughtful catering please consider Z&H for your event.
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