Marion Street Cheese Market

Our blog has moved . . .

marionstreetcheesemarket — Mon, 25 Jan 2010 17:07:55 +0000

Please follow us at our new blog website www.marionstreetcheesemarket.com/blog/.

pssst….we’ve got a new dinner menu…..

marionstreetcheesemarket — Mon, 25 Jan 2010 16:25:07 +0000

We’ve decided that January needs something, a little bright spot if you will. So, Chef Leonard and the team have put together a new Winter 2010 Dinner Menu. And, we’re now offerening gluten free items!

Here are some of the new second courses:
cured and pickled house cured meats + seasonal pickles + mostarda + olive oil toast
stuffed peppers piquillo pepper + whitefish brandade + marcona almond romesco
mac n’ choose three cheese mornay + spiral pasta + daily inspired additions – ask your server
sliders duck confit + carrot slaw + golden raisin marmalade
or heirloom beet + almond butter + melted chevre
crab “salad” lump crab salad + fennel panna cotta + frisee + riesling poached grapes **
MSCM beer cheese aged cheddar + metropolitan doppel bock + warm pretzel roll

What about the main events?
duck carbonara smoked duck breast + bucatini pasta + sarvecchio parmesan + crispy farm egg
fish & chips beer batter + lake superior whitefish + salt & vinegar fries + lemon tartar
mint creek farm lamb white bean stew + merguez sausage + braised shank + mint salsa verde
diver scallops toasted millet + wilted spinach + black truffle vinaigrette **
crispy skin barramundi celeriac risotto + spiced carrots + almond brown butter **
tj’s chicken breast lentils du puy + duroc lardons + caramelized cauliflower + grainy mustard **
eggplant schnitzel caraway spaetzle + sweet n’ sour cabbage + lemon caper yogurt
graue mills polenta roasted mushrooms + baby spinach + crispy tempeh + smoked cheddar **

**- gluten free
We are all very excited about this new menu, and hope you come by soon to enjoy it with us!

A word on molds….and other cheese perplexities

marionstreetcheesemarket — Tue, 19 Jan 2010 19:17:05 +0000

As far as consumable items go, cheese can be one of the more confusing. Let’s face it – cheese is, at it’s essence, curdled milk – which begs the question, how can something that started as curdled milk end up tasting so delicious? Many cheeses, like wine, only become better with age – while others should be gobbled up in their youth. What is the difference between “good” mold and “bad” mold and how can you tell the difference? Are “raw” cheeses (cheeses made with unpasteurized milk) safe to eat? How was cheese discovered, anyway? What makes cheese stinky?Can you eat cheese if you’re lactose intolerant?

Cheese is an anomaly within the world of food. Unlike other consumable products, cheese rarely comes with an exact “expiration date”. Like all living things, cheeses have a life cycle of their own. In their youth they are firm, fresh, fluffy, moist. As they age, the flavors often become more robust, they may begin to “puff”, as is the case for surface ripened cheeses like Camembert. As cheese continues to age, flavors can become more piquant, softer cheeses may become runnier, cheddar’s lose their moisture and become drier, and the life cycle draws to a close. However, there is no exact time-line to follow. For some cheeses like Parmesan, a cut piece of cheese can last for a year, while a fresh chevre is best consumed as soon as possible.

Molds are another perplexity for many. How can you figure a good mold from a bad mold? The “good” molds are the molds that help to develop and protect cheese, and often lend integral characteristics to a cheeses look and flavor. The fluffy white camembert’s wouldn’t exist without penicillium candidum – the mold that lends camembert its snowy appearance. Blue cheese wouldn’t be blue cheese without adding penicillium roqueforti. The “bad” molds are molds that were not an intended addition to the cheese. Blue molds, for instance, can “jump” on to other cheeses – not a desirable trait for every cheese. (There are, however, exceptions – such as British Cheddars that often develop a natural bluing with age – or cheeses that use a geotricum candidum mold, like piper’s pyramid, bijou, or crottin di Chavignol).

Are raw cheeses safe? I would answer that with a resounding Yes! Not only are they safe, they are often the most flavorful cheeses you’ll find. Delicious Alpine styles, blues, farmhouse cheddars, all become more powerful, more pronounced when made with raw milk. It is currently illegal to sell any cheese aged less than 60 days that has been made with raw milk – so you can be sure that your bries’ and fresh chevres’ and mozzarellas’ have all been pasteurized.

So there – you’ve had a little sample bit of cheese information. If these questions and more have been eating you up inside, join myself and my fellow cheese mongers next Monday, January 25th, for Cheese 101. We’ll cover cheese topics ranging from history to styles of cheese to helping you navigate the cheese counter with confidence and ease. Plus, there will be cheese samples. Lot’s of cheese samples. Need I say more? Call the shop at 708-725-7200 to reserve your space today – or sign up in person with one of our retail associates – Looking forward to seeing lot’s of cheese loving folks there!

-Norine, cheesemonger

A word on molds….and other cheese perplexities

marionstreetcheesemarket — Tue, 19 Jan 2010 16:59:25 +0000

Illinois Craft Brewers Guild Five By Five Dinner at Marion Street Cheese Market

marionstreetcheesemarket — Wed, 06 Jan 2010 19:48:57 +0000

Monday, January 11, 2010 / 7:00pm

Pete Crowley of Rock Bottom Brewery in Chicago is at it again. Five courses, five great beers. Executive Chef, Leonard Hollander, has written a menu that will pair perfectly with some amazing beer from some incredible Illinois breweries. Brewmasters from Goose Island, Gordon Biersch, America’s Brewing, Flossmoor Station and Rock Bottom Brewery will be participating. Cost: $55, which includes a beer flight but not tax or gratuity. Call 708.725.7200 to reserve your spot!

Welcome! America’s Brewing Pilsner

First

Stuffed Peppers

piquillo peppers + whitefish brandade + marcona almond romesco

Beer: Flossmoor Station’s Panama Red

Second

Soup & Salad

chestnut bisque + crispy parmesan + mushroom salad

Beer: Goose Island Brewpub’s Alt

Third

American artisan cheese course

Beer: Stilton with Rock Bottom’s Imperial Red, Cheddar with Flossmoor Station’s Pullman Brown

Fourth

Duck Pasta

duck leg confit + white truffle ricotta + local butternut squash

Beer: Gordon Biersch’s Marzen

Fifth

Kumquat Duo

dark chocolate truffle

Tiramisu

Beer: Rock Bottom’s Bourbon Imperial Stout

Happy New Year!

marionstreetcheesemarket — Sat, 02 Jan 2010 20:39:58 +0000

Holiday Hours Update: We will be open on Saturday, January 2 and Sunday January 3 for brunch and dinner as usual.

We will be closed on Monday, Janury 4 and Tuesday, January 5 to work on staff training, cleaning and maintanence, and to have a staff holiday party.
We will resume normal business hours on Wednesday, January 6.

Thanks for all of your support in 2009.

We’re looking forward to a healthy, prosperous and delicious 2010!

NYE Update and Hours

marionstreetcheesemarket — Thu, 31 Dec 2009 18:30:55 +0000

Marion Street Cheese Market is open today!

We’ll be offering a champagne tasting this afternoon – stop by and get some beautiful beverages to welcome in 2010.

If you are one of those last minute planners, we still have some room at our 5:30pm seating for New Year’s Eve dinner this evening. It is a five-course prix-fixe menu with complimentary glass of Champagne. Our seven- course dinner at 9:00pm is almost sold out. call 708.725.7200 to make a reservation.

Our retail department will be open until 9pm this evening for all your last minute wine, beer and cheese needs.

Holiday Hours
We will be closed on New Year’s Day to give staff a day of rest.
We will be open on Saturday, January 2 and Sunday January 3 for brunch and dinner as usual.
We will be closed on Monday, Janury 4 and Tuesday, January 5 to work on staff training, cleaning and maintanence, and to have a staff holiday party.
We will resume normal business hours on Wednesday, January 6.

Thanks for all of your support in 2009. We’re looking forward to a healthy, prosperous and delicious 2010!

MSCM University Classes are BACK!

marionstreetcheesemarket — Tue, 22 Dec 2009 18:04:56 +0000

Marion Street Cheese Market University -

This is the second year we have offered classes at Marion Street Cheese Market. Last year’s classes were a hit and we are teaching the most popular classes again this year. Our faculty includes our amazing team of cheesemongers, winemongers and beermongers, plus special guests from the Chicago culinary world. Classes are Monday nights at 7:00pm and last 2-2.5 hours.

Classes are only $40.00 each (perfect for gift-giving) and include plenty of food and libations in addition to some education and entertainment. You can choose the class or we can provide a certificate that allows the recipient of the gift to choose the class they would like to attend. Call 708.725.7200 to register or just stop in the Shop!

Here is the course schedule for Winter 2010:

Jan 18 Wine 101 - introductory course in the appreciation of fine wine

Jan 25 Cheese 101 - introductory course in the appreciation of artisan cheese

Feb 1 Beer 101 - introductory course in the appreciation of craft beer

Feb 8 Kitchen 101 – learn to prepare a romantic Valentine’s Day meal

Feb 15 Wine v. Beer Smackdown - which pairs better with cheese?

Feb 22 Wine Pairings 101 (cheese & chocolate)

Mar 1 Beer Pairings 101 (cheese & chocolate)

Mar 8 Cheesemaker Dinner - to be announced

Mar 15 Cheese 101 - introductory course in the appreciation of artisan cheese

Mar 22 Beer v. Wine Smackdown - which pairs better with cheese?

It’s never too late…

marionstreetcheesemarket — Thu, 17 Dec 2009 16:46:25 +0000

…to think about Gift Baskets!
It is truly the hustle and bustle time of year, but that doesn’t mean you have to stress over your gifts!
We are currently fulfilling orders, both large and small. A local real estate company has asked us to put an appetizer-inspired gift basket together using some of our favorite products from Wildly Delicious. A fondue set with two dips and some delicious crackers to accompany the spread would be sure to please numerous people on your list.
Another one of our clients, who works at the board of trade, has tasked us with a slightly larger order of 100 gift baskets. With champagne and locally made chocolate as the client’s gifting weapon of choice, none of his recievers will complain.
One of my favorite baskets that we are conjuring up includes gift certificates for our wine, beer, or cheese of the month clubs! These are the gifts that keep on giving and you can make them for as many months as you would like!
I hope some of these ideas will serve as inspiration to all of you last minute shoppers (I am guilty myself) and if you have any interest in ordering, it is never too late and we would love to help you out.
You can contact Heather at (708)725-7207 to start your order.

Have a Happy Holiday!

New Year’s Eve @ Marion Street Cheese Market

marionstreetcheesemarket — Mon, 14 Dec 2009 18:48:42 +0000

New Year’s Eve+Marion Street Cheese Market

We are planning a very special dinner with live entertainment and Champagne to ring in 2010. There will be two seatings - 5:30pm and 9:00pm.

The first seating is a five-course dinner for $75 the second seating is a seven-course dinner for $95

We will have live music at both seatings – jazz and more from the terrific Paul Abella Trio for your enjoyment!

We will have a complimentary glass of Champagne for every guest (or choose a special non-alcoholic cocktail).

Please call us at 708-725-7200 to make your reservations soon. Space is limited and we are already taking reservations – we hope you can join us!

Below is the menu for the 9:00pm seating, which is an expanded version of the 5:30pm menu:

New Year’s Eve + 9:00pm + 7-courses

First

Oysters hot and cold

Belon + Rockefeller style & Kumamoto + champagne

Heirloom beet ravioli + cashew “cheese”+ mandarin yogurt

Second

Lobster + cauliflower + caviar

Third

Porcini bisque + crispy parmesan + mushroom salad

Fourth

American Artisan Cheese

Rogue River Blue + local honey + smoked pecans

Fifth

Gigha Island Halibut

chanterelle mushrooms + brussel sprouts + whipped chestnut

Imperial Wagyu Shortribs

Rossini style + foie gras torchon + black truffle gnocchi

Sixth

Passion fruit bavarian + frozen lime + gelee

Seven

Chocolate ³

white + milk + dark

You can learn more about the amazing halibut and wagyu beef we will be using in the main course at the following web links:

http://www.gighahalibut.co.uk/

http://imperialwagyubeef.com/