Got Date? Go Here!

Tuesday, August 25, 2009

Sooo many restaurants to try and sooo little time to try them. In-fact, most of us get so caught up going to the same restaurants week after week that we forget about the fine dining options that the city has to offer. One particular example is Aria, located in the Fairmont Hotel. The New World Asian restaurant offers a contemporary twist on conventional dining. Chef de cuisine Ronnie Aleman prepared a meal that was memorable and that deserves to be revisited.

Aria’s culinary team brings a diverse ethnic influence to the menu. From the start of their “amuse” to their “dessert flight” the cuisine boasted flavors and spices that prompted an eagerness to take the next bite and to try another course. The following menu items is a guide to Aria’s New World Asian experience.

Amuse:

“aria spiced” grilled shrimp, sweet summer watermelon, cilantro basil cucumber broth

Appetizer Flight:

Hot and sour baked rock shrimp, sweet and sour chili glaze

Spicy citrus calamari, lime zest, scallion

Shrimp and pork potstickers, ponzu

Aria “sushi poppers” (created by Ronnie Aleman)

Salad:

Organic Heirloom Tomatoes, sherry marinated shallots, English cucumbers, brioche croutons, extra virgin olive oil, organic green and opal basil, sea salt, freshly ground black pepper

Fish:

Soy and mirin glazed Black Cod, organic pea puree, sugar snap peas, hon shemedji mushrooms, organic pea tendrils

Meat:

Wagyu strip steak, butter glazed organic carrots, summer baby squash, wild mushroom demi glace

Dessert Flight:

“Banana Split” sorbet: banana, strawberry, chocolate, pineapple sorbets

Take Five:chocolate cheesecake, savory pretzel crust, peanut butter ganache, caramel sauce

Banana Bread Flan: spicy oaxacan sorbet, candied walnuts, banana bread tuille

Ambiance and service at Aria is what to be expected from a fine dining environment. The service is attentive, detailed and knowledgeable. The rich colors of the restaurant makes it a comfortable and warm place to dine with friends or a significant other. The Aria Bar is an upbeat diversion from the main dining area and is highlighted by an illuminated sushi bar. Communal style tables make it easy to share dishes or meet new friends. It’s a perfect place to meet for sake or a glass of wine from their extensive wine list. In 2008 Aria’s Bar received an award for “Chicago’s Best Date Spot”.

Aria is on the ground level of the Fairmont Hotel, 200 N. Columbus Dr. For more information visit www.ariachicago.com. To get an inside look and a review of the newest and best restaurants in Chicago check out Fete Select TV.

Labels: aria bar, aria restaurant, chicago restaurants, chigago dining, dating, dc crenshaw, downtown chicago, fairmont hotel, fete select tv, fine dining, new asian cuisine, ronnie aleman, sushi

Aria Chef de Cuisine Shares Secret Turkey Burger Recipe

Tuesday, July 28, 2009

Ronnie Rios Aleman shared his turkey burger recipe with a mexican flair. He's Mexican American and made these burgers for his family. They're pretty spicy, but very flavorful and delicious. He calims that you don't even know that you're eating turkey, because they are that good!!!!

Chipotle Turkey Cheese Burgers with Lime-Cilantro Ranch dressing

Serves 8

1 T vegetable oil
3 cloves garlic
1 small red onion
2# Lean Ground Turkey meat
4oz can of chipotle peppers in adobo sauce, chopped
1 egg
1 sleeve Saltine Crackers, finely chopped
Half bunch cilantro, minced
8 slices pepper jack cheese
Salt and black pepper to taste

Lime-Cilantro Ranch dressing
2 cups Ranch dressing (homemade, or your favorite store-brand)
Half bunch cilantro, minced
Juice of 1 lime

Procedure:

Light your grill.

Heat a small sauté pan over medium heat. Mince the garlic and small dice the red onion. Add oil to the pan and gently sauté the garlic and onion for approximately 3 minutes or until translucent. Add a touch of salt and freshly ground black pepper. Immediately transfer to a plate and cool in the refrigerator.

In a large bowl, add the ground turkey, chipotle peppers, egg, crackers and cilantro. Add the cooled onions and garlic. Gently combine all ingredients until evenly incorporated.
Divide meat evenly into 8 portions and shape into patties.

Combine the Ranch dressing, cilantro and lime juice. Taste and, if necessary, add a touch of salt.

The grill should be hot and very clean to ensure that the turkey burgers do not stick. Season with salt and freshly cracked black pepper. Grill for approximately 5 minutes, then flip them and grill for another 4 minutes or until the meat is fully cooked. Top each burger with a slice of pepper jack cheese for the last 60 seconds of the grilling process.

Transfer burgers to your favorite sesame seed bun (toasted on the grill, of course!) and top with the Lime-Cilantro Ranch dressing.

Guacamole or Pico de Gallo also make a great accompaniment to these spicy Mexican style burgers. Enjoy!

Labels: aria, grilling, mexican, recipes, ronnie aleman, spicy food, summertime, Turkey Burger