2011 Top 10 New & Notable and Top 10 Best Value Restaurants


Intro to Shrubs and Switchels Class

apples

Saturday, February 6th Noon-3pm

What is a shrub?  How is it different than a switchel?

What do shrubs have to do with apples? And what are the benefits?

Why are so many bartenders incorporating shrubs into their cocktails?

We will answer these questions and students will prepare their own shrub.

Class fee is $50 and includes tastings of shrub cocktails and a light lunch.

For more information and to RSVP, call 708-775-8122


Happy Hour at Autre Monde

happy hour

Welcome back happy hour to Chicago with Autre Monde!

Happy Hour specials will run on Tuesdays and Wednesdays starting on July 28th from 5-7pm for guests seated at our bar.

(Not available for tables seated in the dining room or on our patio)

On Tuesdays we proudly offer 1/2 price wines by the glass.  Our wine list changes often, so you can explore a different wine or region every week!

On Wednesdays come try any of our specialty cocktails for 1/2 price-including “The Best of the West” featured cocktail, which changes every week.

Cheers!


86 Hunger

86 hunger

For the month of September, Autre Monde is proudly supporting the Greater Chicago Food Depository in its fight for the Second Annual Hunger Action Month “86 Hunger” campaign.

We are featuring a specialty cocktail, the Bourbon Peach Smash, and will donate 10% of the profits sold during the month to the Greater Chicago Food Depository.

Please show your support by enjoying a delicious cocktail for a great cause!


Fall Mixology Class

fall image

In our continuing cocktail class series, House Mixologist and Bar Manager, Becci Visconti West demonstrates how to turn your favorite summer coolers into drinks suitable for the upcoming cooler months.

September 12 from noon-3pm

Class fee is $50 and includes a light lunch and a cocktail tasting

RSVP to Autre Monde 708-775-8122


Summer Mixology Class

summer cocktails1

We have been waiting for the warmer weather!  Please join us for our continuing cocktail series on Saturday, June 27th from 12pm to 3pm.

Our Bar Manager and Mixologist, Becci Visconti West will be featuring spins on classic summer cocktails, showing you how to pack your cocktail kit for road trips and vacations, lunch, recipes and much more!

$50


Mothers Day

mothers day

3 Courses for $40

1st Course (Choose one)

Andalusian White Gazpacho

Gravalax, Traditional Garnish

Honey & Herb Whipped Ricotta, Toasted Brioche

Spring Greens, Marconas, Manchego

Hummus & Ajvar Spreads, Pita

2nd Course (Choose one)

Eggs Benedict

Breakfast Paella

Truffled Soft Polenta, Poached Egg

Housemade Chicken Sausage, Vesuvio Tomato, Fried Egg

Grilled Hangar Steak, Fried Eggs, Chimichurri

3rd Course (Choose one)

Chocolate Hazelnut Pot de Creme

Housemade Mint Gelato

Olive Oil Cake, Fresh Whipped Cream, Berry Coulis

Children’s & A la Carte Items available


Wine Dinner

wine dinnerHosted by Riccardo Curabastro, this 5-course reception and dinner will highlight the wines that have made Franciacorta a top wine destination. April 23rd, 6pm. $95


Spring Mixology

sangriaLearn everything you ever wanted to know about Sangria. This hands-on class includes a light lunch and sampling of the finished product! We will discuss the history of sangria, making custom ice cubes and much more! April 11th at Noon. $50


Easter Brunch

easter brunchJoin us Easter Sunday for a pre-fixe limited choice three course menu. A children’s a la carte menu will also be available. 10am-2pm $35


Hanging with the Chiliwoman is Hot Business!

by Christine Tully Aranza

IMG_1701More than two years ago when we were just starting to source plants for our greenhouse we found the seed suppliers ( Johnny’s & Seed Savers have become favorites) and greenhouses (Yay Richter’s) that would supply our starter plants. One of our true finds, was The Chiliwoman. One look at the list of peppers available on her site and we were truly hooked. A humble, diminutive women who shows her true passion as soon as you start talking Chilis with her, she has collected a catalogue of seeds that is anything but humble. Located in a college town (Bloomington, IN) she has enlisted professors, chefs and other adventurers to bring back a phenomenal variety of seeds from the four corners of the earth.

Beginning early in the season she plant what will be come a capsicum tour de force that soon springs forth a dizzying array of seedlings. We visited her in early may to pick up our order of two dozen Padron Peppers & two dozen Piri Piris. Once we entered her greenhouse however it became instantly clear we would be leaving with a lot more. The hubs did some quick math and he estimated she had about 16,000 seedlings happily growing in the Indiana sun.

The interesting thing about Chilis is that they all come from one wild species that is native to Central & South America and perhaps dating back as far as 7000 BCE, there is evidence of chilis in ancient Mexican and Aztec cultures. All coming from the same base plant leads to a certain uniformity in the look of the seedlings. They don’t reveal their true variety until mid to late season when the plants begin to show their personality and the most dramatic phase happening in the late season, when they fruit and show off with a brilliant array of shapes, colors & textures. Only then do they begin to hint at the wild variety of flavors they bring to cuisine around the globe. If you like the spicy stuff though chilis are a fascinating addition to any garden and relatively easy to grow. If you have a prolific source for seedlings you can tailor the plants you grow to your palate.

The name pepper is a bit of a misnomer thanks to Columbus who thought he had discovered black pepper a highly prized & expensive spice at the time. From there Spanish and Portuguese ships spread the cultivation of peppers throughout Europe. No doubt the heat known as Capsicum is what confused him.
Obviously, there is an expanse of chilis used in the cuisines of India and Asia as well although less is known about their evolution. In fact trying to research some of the varieties we grew this year for origin and culinary use, especially those from Asia & South America proved a challenge. The definitive chili resource book has yet to be written.

Getting back to our visit to Susan a.k.a. the Chiliwoman. As soon as we cast our eyes on her jewelbox of chilis, I asked her to put together two flats of her favorites for us to culitivate. She happily obliged and set about creating a fantastic set of flats. We divided the spoils which included varieties from the seven continents and grew some at home, some at the farm, gave a few to a fellow passionate gardening and restaurant guest (she reciprocates often). All of the plants were amazing healthy and prolific.

At the restaurant we are growning the Piri Piris (for hot sauce), Padrons(for tapas) and some Tomatillos (just cause we love them)! At home we have Korean variety such as Ku Chu, Chinese varieties; Kentang, Mongolian & Szechuan, Thai Yellow, mild Spanish Piment Mesa (yellow & red), Ferehozen Paprika and South American varieties Del Aqua, Chaco & Permavehla – cute little peppers that look like mini Butternut Squash and have a medium heat.

We have begun harvesting and added them to dishes at the restaurant, jarring, pickling, drying and grinding. How great to have our own paprika, fresh ground from our own plants! The Chiliwoman’s plants were all amazingly healthy and fared very well. Needless to say we are completely hooked and plan on expanding our chili program & research in the next growing season, our request list for 2014 is only growing now.

The great thing is you can access her plants too. If you like to road trip, it’s worth the trip. Call first or drop an email, she does a lot of local markets and events during the season. If you can’t make it she takes email orders & ships too. Hard to believe one gal can pull this off every year but she does. Susan you are one of our culinary heroes. Check out the site you won’t be sorry you did and come on in to sample some of what we have been doing with our spoils.