Monthly Archives: March 2009

Best and Worst Restaurants

Did you ever wonder how your favorite chain restaurant fares when it comes to eathing healthy. I don’t normally frequent chain places but it helps knowing how they are perceived. I found this article on the best and the worst restaurants. It is interesting in the fact that you will be surprised in the results on some of the more well known entities.

This should not be construed as my personal opinion and I make no comment on the quality of the article or it’s contents.


Scallop Appetizer

Pan seared diver scallop with pancetta crisp and sweet corn coulis.

You will need:
Fresh sweet corn or if not available frozen sweet corn.
Heavy cream.
Walla Walla or other sweet onion finely diced.
Oil oil.
Unsalted butter.
Kosher salt/fresh ground pepper.
One diver scallop per person.
Thinly sliced pancetta (one per scallop) NB: Pancetta is sold in roll form do not unroll simply have your purveyor slice thinly.

Put a little olive oil and butter in a sauté pan, heat until butter melts. Sauté onion until translucent add sweet corn and cook until corn just starts to caramelize. Add small amounts of heavy cream until corn starts to thicken. Process mixture in a food processor until smooth and creamy, set aside and keep warm.
Cook pancetta slices until crisp. Be careful it tends to burn easily. Set aside.
Put a little olive oil and butter in a sauté pan large enough to hold all the scallops. Heat until butter melts. Dry off the scallops, season with salt and pepper, put scallops in hot pan. Sauté scallops until done. This step depends on the size of your scallops. You should get a good sear on one side (make sure you get some color here) flip scallop to finish. Press down in the center of the scallop when you get a little resistance the scallop is done.
To plate pour some of the sweet corn coulis on an appetizer plate, if you have scallop shells use those. Place one scallop in the middle of the coulis and top with a pancetta disk. Garnish with a sprig of parsley.


Flight, located in Glenview at the old Naval Air Station has been around since the old air station was converted to a hip local neighborhood. The kitchen here is medium sized with a staff that works smoothly under the direction of a very talented Chef. The one thing that I look for is how the staff interacts and how they prepare and serve the items on the establishments menu. Is the place clean? Is the product fresh? Does the staff function smoothly?

The staff at Flight work well together. They maintain a very clean environment and prepare dishes very efficiently with little or no waste. So why should you care how the kitchen operates? Well you should. It all boils down to a great dining experience well worth the cost.

Hello world!

Being a chef I usually judge food not only by how the product looks, tastes et. al. but by how the kitchen operates.  Is the kitchen big, small or what and how the staff interacts with each other to provide a dining experience for the establishments clientale.  What I entend to do with this blog is give the consumer a guide to places that provide a consistent quality of items offered on their menus.