"Back of the house at..."

Memorial Day Weekend

2010-05-28T12:00:00.000-07:00

~Steamed Mussels Mariniere
~Grilled Buffalo Burgers BBQ Style with Cheddar, Bacon & Cole Slaw
~Char Grilled Skirt Steak over Caramelized Onion Mashed Potatoes and Arugula Salad with Beets,Goat Cheese & Balsamic Syrup
~Penne Pasta with Smoked Salmon, Peas, Cherry Tomatoes & Tarragon in Parmesan Cream

These specials and more are available this weekend along with our many great drink specials
Bluestone will be closed Monday, Memorial Day

May 20th weekend Preview

2010-05-20T12:06:00.000-07:00

~Venison Leg with Crispy Spaetzle, Buttery Roasted Brussel Sprouts and Blueberry Demi Glace
~Pan Seared Sea Bass over Lentil Ragout, Baby Carrots and Tomato Butter Sauce
~Salmon Mousse over Belgian Endive with Avocado, Tomato and Goat Cheese Vinaigrette
~Steamed Prince Edward Island Mussels Marniere
~N.Y. Style Cheesecake

Bluestone has spectacular patio seating in front of the restaurant in the hub of central st. We fill up fast so come out and get a seat at Evanston's favorite place for food and drinks...The Bluestone!

Summer Time News

2010-05-16T12:35:00.000-07:00

Bluestone is proud to roll out a new and final menu this summer 2010. Over the past 2 years there have been many changes to the food lineup and I thank everyone for their patience, and interest, as I pinpointed the best and most favored items off our menu. With the promise of local produce and a fresh new approach in the kitchen, we all at Bluestone hope to continue pleasing everyone who honors us with patronage. Now offering the largest, most spacious outdoor seating, friendly service, made to order delicacies and cool drinks. So if you have not already been in to check out the hottest spot in Evanston...well what are you waiting for?

2010-03-05T13:05:00.000-08:00

Welcome back blogger! One month to the day for me on the blog, feels about right! As the idea of spring begins to creep into the mind, my thoughts cling to the potential comforts these remaining days of March have to offer. Keeping with the Friday fish specials, by popular demand, there are many offerings to be had this night. Our feature is puppy drum redfish, or just drumfish. This typically 3-6 pound(some have been caught up to 100 lbs.!)beauty is akin to American bass in its shape and flavor. The puppy drum is moist, flaky and a little sweet. The fish is found on the eastern seaboard from Massachusetts all the way to the northern coasts of Mexico and is popular in much Cajun cuisine. Tonight at Bluestone however I will be favoring this treat with an ensemble of Lyonnaise potatoes, fresh broccoli rabe and brown butter sauce with sage. I also have beautiful diver caught scallops, big and juicy, served over a savory sweet potato risotto and topped with fennel-orange marmalade. Our new classic of mussels steamed with garlic, white wine and cream rounds off the non-meat choices. Tagging along side these will be mouth watering duck bolognese over bucatini pasta(hollow spaghetti)covered in grated smoked gouda cheese, and the return of London broil. I enjoyed it, hope you did too. And I hope to see you enjoying at least one of my specials this weekend at Bluestone!

February 5th

2010-02-05T12:00:00.000-08:00

Happy February to all! This weekend is causing all kinds of excitement around the Bluestone. Sunday of course is the Super Bowl and it is also brings a great Northwestern Basketball match up against Indiana. So naturally there will be terrific food and drink specials to highlight these awesome sporting events. Kicking things off tonight I will be featuring wild, line caught sea bass. Sauteed until crisp then served over a ragout of lentils, peppery pancetta, fresh fennel and tomatoes, it's sure to please. How about beef you say? How about a flank steak, butterflied and pounded thin then rolled up with a goat cheese, spinach and sun-dried tomato filling over our buttery mashed potatoes and a red wine sauce. And a special treat tonight for a special someone,you know who you are ;), oriental lettuce wraps filled with sesame duck, shredded cabbage and a spicy cashew satay sauce for dipping. We are also featuring our new classic mussels mariniere with white wine, garlic and cream.
Come for the food, stay for...THE FOOD! Seriously though, this stuff is good. We look forward to seeing you and we'll save a seat for you...at Bluestone!

Big Game Weekend!

2010-01-15T14:36:00.000-08:00

Kicking off the weekend with some great food and drink specials here at the Bluestone. Northwestern hosting Purdue has everyone foaming at the mouth...or maybe it's my pork bellies doing that! You can argue about your favorite team or favorite player, but there's no disputing where the hottest food in Evanston can be found...Bluestone!

~Steamed Mussels with Garlic, White Wine & Cream
~Oven Roasted Airline Chicken Breast over Buttery Mashed Potatoes with Baby Carrots
and Spicy garlic Jus
~Penne Pasta tossed with Smoked Salmon, Bacon, Red Onions, Peas & Tarragon Cream Sauce
~Brown Sugar and Whiskey Brined Pork Belly slow Braised and Served with Apple-Potato Mash, Sauteed Baby Fennel and Apple Cider Vinegar Sauce
~Fresh Farmed Halibut Fillet Wrapped in Sweet Potato and Pastry Paper over Herb Spaghetti Squash with a Sweet Chili Butter

That ought to set the tone for this weekend, but get here early because the specials go fast!

Chef Mike

Weekend Specials Preview

2010-01-14T11:50:00.000-08:00

Hello my loyal blogger! It's been so busy around the kitchen I haven't had a chance to sit down and write a bit...feels good. So in addition to the big sporting events, ie. Northwestern hosting Purdue on Saturday, there is a palpable buzz around the oven here as the slow braising of brined pork bellies begins. That's right my friends the sweetest, most succulent treat to come out of these hallowed halls since last year is back. Crispy crust and melt in your mouth tender inside is the key to successful pork bellies. And this ones gonna stick right to your ribs, perhaps for a while. But that's what makes it such a treat! So here is how it will go down...Braised pork belly served over potato & apple mash with roasted baby fennel, apple cider vinegar sauce and garnished with onion marmalade. Oh man...that's making me hungry! Also for your consideration I will be serving up fresh halibut fillet seared and wrapped in sweet potato then wrapped in phyllo dough. All this sweet/savory textural goodness served on a bed of crunchy spaghetti squash with fresh herbs. You can expect our signature steamed Prince Edward Island mussels and maybe a few surprises as well. You never know what you may find at the culinary pretzel I call... Bluestone!

New Years Eve!

2009-12-27T12:38:00.001-08:00

Where will you be for the last moments of 2009? If you haven't decided then consider this...a cozy fire, great food and drinks, warm and friendly surroundings, sounds like I'm describing Evanston's favorite haunt...Bluestone! Yes we are still taking reservations for new years eve and you could be among the lucky who will be joining us as we ring the new year. Our regular menu will be available along with a special prie fix menu which includes a choice of appetizer, salad, soup, choice of entree and dessert. That's a five course meal for only $45.00 per person. Whether you want to shout in the new year or sit back, relax and let the new year come to you, the place to be is Bluestone!

New Year's Eve Menu

1st (choose one)
~MUSSELS IN CHAMPAGNE SAUCE WITH GARLIC AND CREAM
~STEAK TARTARE MIXED WITH CHOPPED EGG, CORNICHONS, SHALLOTS, PARSLEY, CAPERS,AND SERVED WITH DIJON MUSTARD CREAM
~FONDUE ‘D GRUYERE WITH TOASTED BREAD

2nd
~MIXED GREEN SALAD WITH BAKED GOAT CHEESE, SLICED APPLES, ROASTED BEETS AND BASIL -WALNUT VINIAGRETTE
3rd
LOBSTER BISQUE

4th (choose one)
~SAUTEED DOVER SOLE WITH SHRIMP RISOTTO & PEA PUREE

~ROASTED CHICKEN BREAST STUFFED WITH SPINACH & BRIE OVER GARLIC MASHED POTATOES WITH MUSHROOM CREAM SAUCE

~PETITE BEEF TENDERLOIN FILET WITH DUCHESS POTATOES, BABY CARROTS, AND WHITE TRUFFLE DEMI GLACE SAUCE

5TH
FLOUR-LESS MOCHA CAKE WITH CHANTILLY CREAM

Holiday Cheers!

2009-12-19T13:27:00.000-08:00

It's a nice holiday vibe around the Bluestone! And here at Bluestone we celebrate with food and drink...I will be handling the food. If you have been staying away and eating at home then I salute you. If you need a reason to get out of the house then consider these options...
~Steamed Mussels with Garlic, White Wine and Cream
~Hand Made 8oz. Buffalo Burger Grilled and Topped with Aged Cheddar Cheese, Chipotle-Garlic Cole Slaw & Crispy Sweet Potato Strings
~Sauteed Calves Liver with Pancetta, Roasted Beets And Caramelized Onions
~Slow Roasted Beef Brisket Served with Root Vegetables, Mashed Potatoes & Pan Jus
~Sauteed Whitefish, Crisp Smoked Salmon Potato Cake & Garlic Broccolini with Lemon-Dill Cream

All this and much more made fresh. Come in out of the cold, get a hot meal, cool drink and relax at the warmest, most comfortable place in Evanston...Bluestone!

Let the Feasting Begin!

2009-12-04T13:09:00.000-08:00

Greetings loyal blogger! I've been so busy around the kitchen I have neglected my writing...so sorry. Things are warming up here at Bluestone and the comfort foods are abundant. The feature thus weekend is oxtail. Well oxtail sauce specifically. To prepare for the many questions ahead I thought I would address oxtail head on. Oxtail is just what is sounds like, minus the oxen. The culinary name for cattle tail, this once considered garbage part, is a real treat. The tails are marinated and slow braised with mirepoix and beef stock. The meat is rich and melt in your mouth tender with tons of flavor. The high concentration of gelatin in the bones yields a wonderful, aromatic and flavorful stock. Oxtail, and the resulting sauce made from the bones, is often so rich in fact it begs to be paired with something acidic or tangy. For your pleasure I will be pan searing fresh halibut and serving it over creamy blue cheese risotto with(you guessed it) oxtail sauce! Oh it's a heavenly match up.
So if you are feeling adventurous or just love fish...Bluestone is the place to be!

~Steamed Mussels with Garlic, White Wine and Cream
~Sauteed Snapper over Thai Basil Noodles And Vegetables with Coconut, Curry Broth
~Roast Airline Chicken Breast with Mashed Potatoes, Carrots and Spicy Garlic Jus
~12 oz. Hand Cut Grilled Ribeye with Penne Pasta Gratin and Sauteed Garlic Spinach

After the Feast

2009-11-27T12:59:00.001-08:00

So hopefully everyone has recovered from annual day of American gluttony...I love it! For those of you still digesting I take my hat off to you. But for the rest of us, thank goodness, there's Bluestone. And at Bluestone we like to keep things chugging along so here is what to expect for the very specials tonight!

~Steamed "Prince Edward Island Mussels" with Garlic, White Wine And a Touch of Cream
~Crunchy Brushcetta with Tomato, Fresh Mozzarella, Red Onions & Basil
~Pan Seared Jumbo Diver Scallops Served over Pesto Mashed Potatoes with Roasted Asparagus Spears & Cherry Tomato Sauce
~Grilled Hand Cut 12 oz. New York Strip & Sauteed Garlic Spinach with Penne Pasta Gratin & Red Wine Demi Glace

If the leftovers just aren't cutting it and you gotta get out for something new,we will be cooking up fresh, delicious, non-Thanksgiving goodies here...at Bluestone!

Big Game Weekend!

2009-11-17T15:06:00.000-08:00

We are getting pumped and ready for this Saturday as the Northwestern Wildcats host the Wisconsin Badgers. It's going to be a great game and if you are looking for the place to watch this huge event, check out Bluestone! We're gonna be cranking out hot wings, great burgers and the best pizza in town. Come on in early and have one of our ice cold, on tap beer selections or pick from our extensive list of bottles. Cold beer and hot food...what goes better with football? There will be some terrific new specials and our seasonal, delicious menu of comfort food to tap into as well. So don't be shy. Come celebrate with our Wisconsin brethren and enjoy the best food in Evanston...at Bluestone!

Specials November 13th

2009-11-13T13:37:00.000-08:00

Well the only bad luck you will suffer is getting to Bluestone too late to enjoy these great specials. Seriously! So the forecast for monchong was premature, I did score some super fresh marlin however. After a quick dip in a soy, ginger, green onion, chili & olive oil marinade, these marlin steaks get a hot sear in the saute pan then on top of warm noodles loaded with peppers, onions & carrots they go...hit that with a coconut curry broth and some fresh basil and cilantro and it's a light, fresh dish that hits the spot. The venison burgers are selling fast, so get 'em while you can! Now about that pork belly...well it's awesome! After soaking in a brine overnight, I slow braised the bellies and they are ready for carving. First a crisp crust is added on the grill, then roasted apples meet fluffy potatoes with a hint of thyme and butter. Add sauteed Napa cabbage with pancetta and a delicate cider vinegar sauce and OH MAN! I'm getting hungry just looking at the words! Steamed mussels and my take on poutine(crunchy fries with gravy and cheese)are still rocking tonight, so get yourself into Bluestone and try some new classics.

Chef Mike

Big Weekend Specials

2009-11-12T12:19:00.000-08:00

I'm talkin wild game this weekend! I have barely been able to enjoy my week as I am so excited for the food this coming weekend. Slow roasted pork belly with cabbage and potatoes, fresh Hawaiian monchong marinated in chilies, ginger and soy then seared in a hot pan and served up over warm Thai noodles and curry broth...well that's not until tomorrow. Starting tonight however...how about a burger? How about a venison burger? Try it at Bluestone slathered in blue cheese and topped with jalapeno and garlic coleslaw and fig chutney. I also have, thanks to Chicago Game & Gourmet, a beautiful strip loin of bison. Marinated in rosemary, garlic, crushed red pepper and balsamic vinegar these hand cut babies will grill perfectly and pair up with diver caught scallops for a one of kind surf and turf, sure to please! I gotta get back in the kitchen, the gravy for my fries is almost ready, but I will be back to expound on the delicious details of my wild game weekend here...at the Bluestone.

Back at the Bluestone!

2009-11-05T14:13:00.000-08:00

G'Day loyal blogger! I am back in the kitchen and things are heating up. A few of this weekends special are being previewed tonight. Pan seared diver caught, jumbo sea scallops atop a bed of creamy pumpkin risotto with oxtail sauce is the feature this evening. These scallops(thanks to Dan Kurczak at Fortune Fish) are the size of golf balls and pack a wallop of flavor. The pumpkin infused risotto helps bring out the sweetness in the scallop and the oxtail sauce rounds off the dish with a rich, meaty background. It makes for a terrific entree! Then, for your consideration, how about a fresh airline(skin on and a wing) chicken breast roasted in a pan with fingerling potatoes and asparagus and drizzled with a garlic-thyme natural jus...sound good?
Getting hungry? For tomorrow these will accompany wild boar rack with grilled greens, spiced sweet potatoes and blueberry demi-glace. There will be mussels with garlic and cream and maybe a few more if I spend less time blogging and more time cooking! So back to the kitchen I go! I'll be looking for you between the aisles...at Bluestone!

Apple Cobbler

2009-11-02T16:09:00.000-08:00

I have had quite a few compliments on our new apple cobbler so I thought I would drop a recipe and see what hits the fan.

This recipe will be for 4 portions.

You will need some sort of baking dish that will tolerate being heated to 400 degrees for a prolonged period. This vessel will also be what the cobbler is served in so choose something easy to eat out of and reasonably attractive.

2 lemons
1 quart of cold water

6 cups diced apples(there are lots of choices right now, fuji, honeycrisp, whatever you like)
1 tbls. sugar
1 tbls. butter
pinch of cinnamon

streusel topping
1 stick of butter(room temperature just enough to be malleable)
1 cup light brown sugar
1 cup flour
1/2 cup oatmeal
1 tsp. cinnamon
pinch of salt

Juice the lemons into the water. Peel the apples and place them in the acidulated water. Next is to core the apples and dice them. Dice them to a size that is relative to the dish they are baking in, keeping them around 1/2 to 1 inch in size.
Keep the apples in the water to prevent browning each step of the way. Heat up a saute pan large enough to handle all the apples. If you lack such a pan them do this step in batches. Add butter to the hot pan, either all or whichever quantity you have determined to do in batches, it should melt and sizzle almost to the point of browning. It is okay if the butter does brown just move quickly on the next step. With the flame off on the stove top, add the apples, sugar and cinnamon. Do not move the pan or stir. Let the apples brown a bit, 1-3 minutes depending the heat of your pan. You are looking for just a little color on the fruit and when you have it stir or toss the apples in the pan to mix and slide them off onto a sheet pan to cool.
This can be done in advance and will keep for up to a week. The streusel topping is just a matter of combing all the ingredients. mix the cinnamon and salt in with the flour first for even distribution and just go ahead and use your hands to knead it all together. Don't fret for perfection here, it can look a little rough. Chill the mixture, this also should be made ahead and will keep for as long as butter provided it is sealed well in the fridge.
So here we go...heat the oven to 400 degrees. Fill your baking dish or dishes with apples. The streusel will be pretty solid now but it crumbles nicely. Cover the top of the apples with crumbled streusel, the more the better, and pop it in the oven. It should take about 10-15 minutes but ovens vary so look for doneness when you see liquid bubbling up around the edges and the top is golden brown. Top with your favorite ice cream and enjoy!

Weekend Updates

2009-10-30T12:05:00.000-07:00

Back to my weekend specials. So not to knock my fish supply company, not their fault, but red mullet is not available this week, at least for me. So I am rebounding with super fresh wild striped bass. So fresh I just got done gutting and cleaning the fish! It's lightly sauteed and perched atop a fluffy bed of roasted corn pudding with a garnish of fresh pumpkin seed pesto. Delish! And as for that wild boar tenderloin...it's wrapped in fresh squash, zucchini, peppers and onions and then slow roasted in the oven. We slice it and serve it with caramelized onion mashed potatoes and a Bordelaise sauce. The mussels are fresh as always and steamed with garlic, white wine and a touch of cream. For dessert how about a warm pumpkin bread pudding with cool cinnamon creme anglaise sauce, it's sinfully good and fills that holiday void that only presents and comfort food can accomplish. A heads up for Saturday, big game in town and you know the place to be...Bluestone!

October 29

2009-10-29T13:11:00.000-07:00

Greetings follower! It's beginning to look a lot like...well, it looks like fall is here quite frankly. In the traditional of last years festivities, I am going to feature some frighteningly good specials this weekend. And along with our new fall/winter menu items there will be plenty of belly pleasing delights. Consider this, a delicate fillet of red mullet lightly sauteed and paired with a creamy roasted corn pudding, and pumpkin seed pesto. How about that wild game? You say. Well how about wild boar tenderloins wrapped in vegetables and served over buttery mashed potatoes laced with caramelized onions and grilled Swiss chard with a blackberry demi-glace. I'm getting hungry! A warm pumpkin bread pudding with cinnamon cream sauce sounds like a nice finish. Don't forget there will be mussels with garlic and cream and few surprises as well. Don't be afraid...to make Bluestone a destination this weekend!

New Stuff at Bluestone!

2009-10-22T14:34:00.000-07:00

Hello blog followers! I have spent the last couple weeks working on our Fall/Winter Menu and we are going to premier it this weekend. Some of the more warm weather items are coming off and more belly warming comfort foods are going on. Plus a few tweaks here and there. For starters the slow cooked pot roast is back, cooked in black vinegar and served over buttery mashed potatoes with green beans and caramelized onion gravy. And make way for a new classic, beef wellington. Tender beef and mushroom pate are baked into a flaky, rich crust until golden brown. Plus home made potato gnocchi sauteed crispy with roasted eggplant and mushrooms, drizzled with bourbon syrup...yum!
Also we have redone some of our more popular dishes and made them even better. A new and improved Caesar dressing in our salad, newly designed nachos with marinated chicken, steak or pork, and wait until you try our improved recipe for the French onion soup! That's just a few of the many changes we have in store for the long, cold winter ahead and the many ways to stay warm and keep your tummy happy. With a few specials thrown in the mix it's going to be a great weekend to come join us at Bluestone.

Chef Michael

Sunday Night Specials

2009-10-11T12:53:00.000-07:00

It's a beautiful fall day and it's gonna be a great night, to come into Bluestone and watch some football, have a drink and get some great food.
I may have hit the ceiling with my last wild game burger. Duck did not have the effect I was hoping for. But fear not! I turned those juicy flavorful burgers into a delicious Bolognese sauce. Oh it's just so good I'm foaming at the mouth as I write about it. Now what to do with all this scrumptiousness? To even my own surprise I am going to pour the Bolognese over our already perfect steamed mussels and serve it all up with toasted garlic bread, for sopping up all the juices. It's gonna be great! The last day for the skate wing is tonight so if you haven't tried it and still want to this is the last chance for a while. The specials in full are posted below so keep reading and thanks for checking in!

Chef Michael

~Steamed Mussels with Duck Bolognese and Garlic Toast
~Broiled Whitefish with Mustard-Garlic Crust over Buttery Mashed Potatoes and Sauteed Green Beans
~Pan Fried Pork Cutlet over Sweet Potato Hash with Maple-Chili Sauce
~Sauteed Skate Wing with Root Vegetables & Mushroom-Garlic Sauce

Game Day(in the evening)

2009-10-10T11:39:00.000-07:00

I am so happy that my short ribs sold out last night! What a great reception that dish had, I couldn't believe they were gone by 7:30. For those who may have been afraid to try the skate wing, if you will allow me to attempt a brief description for I fear the dish may have scared off some fish lovers. The skate is a cartilaginous fish of the ray family, like sting ray or manta ray, meaning it has cartilage instead of bones. The meat is taken from the "wing" of the fish where most of it's muscle is located. While not what we humans consider an attractive creature it is non poisonous and has become quite a treasure. The skate requires careful handling as it begins to develop an ammonia like aroma only a couple days out of the water. To thwart this, skate should be bought fresh, cleaned immediately and then soaked in buttermilk. The milk should be changed daily and the fish should not be kept more than 3 or 4 days. The reward for this patient treatment is delicate, full flavored flesh that saute's beautifully. Many chefs pair skate with something acidic to counter it's oceanic bouquet. I only keep my fish for 2 days and rarely buy more than I need so I chose to balance the fish with earthy vegetables and garlic. Here is my recipe for Skate with Root Vegetables and Mushroom-Garlic Sauce, for 2

1 whole skate(when buying skate you can ask for it in weight also. The fish has 2 wings with a fillet on both sides. Approximately 10 ounces will be adequate)
1 cup buttermilk
1/4 cup flour
1 tbs. canola oil or pomace oil

4 oz. parsnips(peeled and chopped)
4 oz. rutabaga(peeled and chopped)
2 oz. butter
2-3 oz. heavy cream
salt and fresh black pepper

1 tsp. minced garlic
pinch or crushed chili flakes
pinch of chopped thyme
1 tbs. butter
1 cup chicken broth
1/2 cup chopped mushrooms(I like portobellas but any mushroom will work!)

8 or 10 baby carrots or carrot stick from any carrot 1/4 inch cut and 2-3 inches long

It is a good idea to give your skate a buttermilk bath even when it is fresh from the butcher. Let it soak for an hour if you can.
First thing is to deal with the root vegetables to make a mash. After peeling and chopping the parsnip and rutabaga pop them into boiling salted water until easily pierced with a knife. Strain when ready and then lay the veggies onto a lightly oiled (olive oil is good) sheet pan. Pop them in a 400 oven for 15 or 20 minutes to dry them out, this will make your finished product less watery and more rich. I like to use a food processor to do my mashing. Add the butter first then pile the vegetables on top pulse a few times then add the cream and let it go for 4 or 5 minutes. Season to taste and set this aside. This is a good time to get the carrots going. Your oven should still be on so use the same sheet pan you used to dry the parsnips and rutabaga. Lay the carrots out evenly and drizzle with olive oil and salt & pepper. Toss them in the oven and don't give it another thought until you are ready for them.
Take your fish fillets out and gently rinse them with cold water. Pat dry with paper towels and season with salt and fresh black pepper. Heat a saute pan over medium high until a drop of water dances about before evaporating. Dredge the fillets in flour on both sides and shake off the excess. Add oil to pan and swirl it around a bit. Place the fillets in the pan one at a time away from yourself to avoid getting splashed with oil. Now this is important...DO NOT MOVE THE FISH! Let the skate sit and sizzle while you split your root vegetable mash onto 2 plates. Now carefully flip the fillets over with a spatula and let them sit for another minute. If at any time while sauteing you experience sticking this means the food is not ready to be moved. Scoop the fish out of the pan and onto the mash. Put the pan back on the fire and crank it to high, add the butter and mushrooms. Cook these for about thirty seconds and add the garlic, herbs and chili flakes. When the butter appears to be getting brown and possibly burning add the chicken broth with the flame on the stove off. If the sauce seems too watery put it back on the fire and reduce until it has some viscosity, but it won't need much reducing. Check for seasoning and then pour the sauce over the fish. Garnish with the carrots.

That is all there is to it. Sounds easy but it's all about timing. Have everything you need done ahead of time so there won't be any stopping and looking around for things. Give it a try and remember I'm here if you need me!

~Steamed Mussels with Garlic, White Wine & Cream
~8 oz. Duck Burger with Bacon, Goat Cheese, Shaved Fennel & Cranberry-Orange Marmalade
~Sauteed Skate Wing & Root Vegetables with Mushroom-Garlic Sauce
~Pan Seared Pork Cutlet over Sweet Potato Hash with Maple-Chili Sauce

Come in and join the Northwestern game crowd and get some great food and drinks!

Chef Michael

Specials for October 9

2009-10-09T13:07:00.000-07:00

~Steamed Mussels with Garlic,Cream & White Wine
~8oz. Hand Made Duck Burger Garnished with Crisp Pancetta, Goat Cheese, Shaved Fennel & Cranberry Orange Marmalade
~Pan Fried Pork Cutlet over Sweet Potato Hash with a Maple-Chili Sauce
~Sauteed Skate Wing with Root Vegetables & Mushroom-Garlic sauce
~Slow Braised Boneless Beef Short Ribs Served with Blue Cheese & Walnut Bread Pudding & Fresh Green Beans

If you are feeling a chill in your bones or just want to go somewhere friendly and comfortable, Bluestone is the place to be tonight. Get here early 'cause the specials go fast!

Chef Michael

Weekend Specials Preview

2009-10-08T15:38:00.000-07:00

The crisp rain and gusty air outside makes one think of being inside, warm, sipping a hot drink and plating up to a serving of comfort food. Well that's what I think about on these gloomy nights. If you do too then you should be thinking Bluestone! I'm keeping the new Friday wild game burger going with duck. It's not what you might imagine. The taste is delicate and the meat is lean with just enough fat to keep the burger moist. I'm not entirely fixed on how I will present it but there will be a sweet and sour element for sure. Now someone recently was talking to me about an old version of pork we had on the menu years ago. I was intrigued and flattered at the memory for something so seemingly fleeting. So, as an homage perhaps, I'm bringing back the Pan-Seared Pork Cutlet with Sweet Potato Hash and Maple-Chili Sauce. I know, I'm pretty pumped myself
The freshest possible fish choice has yet to be determined but I feel like root vegetables and mushrooms.
And we will again be featuring Steamed Mussels with Garlic and Cream, a new Bluestone mainstay.
I still have a few ideas bouncing around under my hairnet so it's back to the kitchen, but check in tomorrow and see what cooking at Evanston's favorite retreat...
Bluestone!

Chef Michael

Saturday October 3rd Specials

2009-10-03T14:02:00.000-07:00

~8oz. Grilled Salmon Burger Glazed with our Home Made BBQ Sauce Topped with Melted Cheddar, Bacon, Cole Slaw and Crispy Onion Strings

~Pan Seared Fresh Atlantic Cod with a Mustard and Garlic Crust over Sauteed Spinach and Herb Rice Served with Lemon Butter sauce
~Oven Roasted Leg of Lamb Sliced and Served over Crisp Fingerling Potatoes and Goat Cheese with Tomato & Onion Preserves Infused with Rosemary
~Caramel-Pecan Bread Pudding and Vanilla Ice Cream

Sold out of Mussels Last Night!
Thanks to all you happy customers who come back for more!

Friday October 2nd Specials

2009-10-02T14:00:00.000-07:00

~Steamed Mussels with White Wine, Garlic & Cream
~8oz. Hand Made Grilled Salmon Burger Brushed with Sweet Chili Glaze and Topped with Wasabi Cole Slaw, Sesame-Soy Marinated Mushrooms & Smoked Bacon
~Beer Battered Cod, Deep Fried and Served with our Hand Cut Fries & Tartar Sauce
~Oven Roasted Leg of Lamb Sliced over Crisp Fingerling Potatoes and Goat Cheese and Garnished with Tomato & Onion Preserves Infused with Rosemary
~Home Made Bread Pudding with a Caramel Pecan Filling and Streusel Crust Served with Vanilla Ice Cream

Get in early as always while these specials last, and Enjoy!!!

Weekend Specials Preview

2009-10-01T13:34:00.000-07:00

Greetings all! This first weekend of October is here and I am stoked! I plan on utilizing some seasonal and regional ingredients and keeping things eclectic.
So here's a sneak peek at the weekend specials at Bluestone.

Keeping with my theme of a new gourmet burger I'm trying a fresh, hand made salmon patty, char grilled and glazed with sesame and spicy chilies, topped off with teriyaki marinated mushrooms, wasabi coleslaw and crisp bacon.
Thanks to Rick Briskman at Chicago Game & Gourmet, I am able to get superior lamb. So I'm slow roasting a boneless lamb leg and slicing it over roasted fingerling potatoes with creamy goat cheese and fresh, local, tomato preserves.
Mussels with garlic and wine will be available also.

That's where we are at right now but I have a few more surprises up my apron, I mean sleeve. I thank everyone for the great response to the apple cobbler last week. I hope to please again with this weekends new dessert special as well!
Take care and thanks for checking in!

Chef Michael

Monday September 28

2009-09-28T12:31:00.000-07:00

~Home Made Bolognese Sauce over Linguine with Fresh Grated Parmesan
~Hot Apple Cobbler, Baked to Order!

Try our new Pumpkin Ale from Wild Onion Brewery

Saturday September 26

2009-09-26T12:00:00.000-07:00

Wow! What a great reception the specials had last night! Thanks to everyone who offered feedback. I had a couple of questions from patrons and I would like to address one in particular. A charming couple from Wilmette who had the Pan Seared Halibut over Pumpkin Risotto and Cranberry-Fig Compote inquired as to recreating the dish at home. After insisting it couldn't be done without paying me a ridiculous amount of cash up front, I relented. So here's my at home preparation for Pumpkin Risotto.

1 cup arborio rice(risotto rice, or carnaroli is another name)
1 tbls. minced yellow onion
1 tbls. olive oil
1/4 cup white wine
4 cups chicken broth
5-6 liquid oz. of heavy cream
1 tbls. butter
1-2 tbls. grated Parmesan cheese
salt and black pepper
1 cup roasted pumpkin(see recipe below)

Heat a pan to medium that is large enough so the rice will cover the bottom in one layer (more or less). Add the oil first, then the onion. When the onion has sweat a bit, 2-3 minutes, add the rice. Sprinkle with a pinch or two of salt and sweat the rice for a minute or so. Add all of the wine at once and stir the rice continuously until evaporation but before the rice begins to stick. A wooden spoon or heat resistant spatula is a good tool for this job. Add the chicken broth one cup at a time repeating the process used with the wine. Between cups 2 and 3 add half of the pumpkin and let it work into the rice, this will embed the rice deeper with pumpkin flavor. When all the broth has been incorporated add the cream*. When the risotto is thick and creamy taste it for doneness. If your rice seems a bit to "al dente" add a little more broth, otherwise proceed. Add the remaining pumpkin and cheese and taste again. It is a good idea to season risotto at this time since commercial broth and Parmesan cheese can be salty. Fresh ground pepper is a plus! With the risotto off the stovetop, add the butter and whip it in vigorously. The rice will hold while you cook the fish.

*I Make this risotto extra creamy since there is no real sauce on the dish, the compote is more for contrast and flavor enhancement.

Roasting Pumpkin Recipe-Fresh pumpkin is a plus and readily available this time of year. I prep mine by splitting them in half and laying the halves on a sheet pan lined with foil. Sprinkle the inside with salt and pepper and a bit of olive oil. Roast the pumpkin face up in a hot oven, 425 is good, until the meat is just tender. Let them cool and scrape out the seeds, which make great toasting! The skin and meat should separate with a butter knife or even peel away. Cut the chunks into bite size pieces and you are good to go.

Well that's all for today. I am always willing and able if anyone has questions or comments so feel free to blog and ask anything that comes to mind. We're gonna roll the same specials as last night to check out yesterdays post to read about them.
Thanks for checking in!

Chef Michael

Specials for September 25

2009-09-25T09:47:00.001-07:00

~Steamed Mussels with White Wine, Garlic & Cream
~Hunter's Pie with Rabbit Sausage, Chicken, Leeks, Mushrooms, Sliced Potatoes & Gruyere
~Pan Seared Halibut over Pumpkin Risotto with Cranberry-Fig Relish
~8oz. Venison Burger, Grilled and Topped with Sweet Pepper Jelly, Fried Jalepenos, Arugula and Smoked Gouda

Home Made Hot Apple Cobbler with Vanilla Ice Cream

Starting at 5:00 p.m. Specials go fast so get here early!

2009-09-25T09:47:00.000-07:00

Weekend Specials Preview

2009-09-24T14:55:00.000-07:00

I'm going a bit country French this weekend with a couple of my specials. Firstly there's going to be moules mariniere. Quickly becoming a weekend fixture here at Bluestone, Mussels steamed with garlic, white wine and herbs; I add a pinch of chili flakes, cream and butter for extra flavor. Now with cool weather creeping around the corner I like to think of food in terms of what warms my soul. What sticks to my ribs? What sits in my belly and makes me happy for hours? So then I think ...casserole! That's right, it's not just for tuna or leftovers. It's called Hunter's Pie.
Sliced Potatoes, Rabbit Sausage, Pulled Chicken, Roasted Leeks & Mushrooms and a Savory Gravy all topped with rich, Gruyere cheese. Baked in the oven until bubbly, golden brown!
Look for these specials, and more, starting Friday September 25th.

Chef Michael

Last weekend of September!

2009-09-24T11:16:00.000-07:00

We're going to end the month with a bang here at Bluestone! NU football game on Saturday and some great food and drinks to go along. My favorite season is almost upon us and that means comfort food. My plans for the weekend include a new wild game burger, pumpkin risotto, a country potato casserole and mussels. Maybe a few surprises if I feel saucy! Stay tuned in and I will have the specials for the weekend up soon.

Chef Michael

Football Saturday 9/26!

2009-09-22T06:18:00.000-07:00

Northwestern plays the Gophers of Minnesota at Ryan Field with an 11 a.m. kickoff so come in pre-game for a quick bite and a frosty ale...we'll be open at 10 a.m.!! And celebrate the 'Cats victory after the game 'cuz Chef Mike will be making specials perfect for a fall evening!

Specials for Sunday Sept. 20th

2009-09-20T11:27:00.000-07:00

Scallops with Pork Belly over Crisp Dumplings, Mushrooms and Leeks with Apple Cider Vinegar Syrup $18.99

Welcome fans of Bluestone! Chef Michael here with my first blog.
So how many people know about pork belly?........

Ok well a brief description then. Pork belly is just what it sounds like and is taken from the belly of a pig. It is where bacon is derived. The difference in cooking is where its at. While bacon is typically smoked and often cured, then sliced into strips, pork belly is cooked whole. There are many varying techniques but the end result is what's important. Tender, melt in your mouth meat with a slight cap of crispy fat is the objective. The pairing of sweet seared scallops along with the sweet and tangy vinegar syrup makes the flavors really pop! Here's how I prepare my pork belly.
And feel free to hit me with any questions or ideas!

1 pork belly (8-12 lbs. avg.)
2 tbls pork rub(black pepper, brown sugar, cumin, celery salt, kosher salt)
6 large onions sliced thin

Set your oven to 300 degrees. Place the pork in a 2-4 inch deep pan with the onions on the bottom. Rub the meat well and set it on the onions with the fat side up. Let it cook slowly, covered with aluminum foil, for about 3 hours. This an approximate time as size of the meat may vary. When the belly is easily pierced with a knife and the meat can be pulled away it is done. Further cooking will make the pork belly even more tender but more difficult to cut into easy to work with chunks, but cook it how you like. Let the meat cool before cutting and save the onions and drippings, they make a great sauce!

Welcome to our blog!!

2009-09-20T09:40:00.000-07:00

We are looking forward to letting you know what is happening at Bluestone on a regular basis and hope that you will check back often to find cooking tips, recipes and even our daily specials listed on this page. Sign up as a 'Follower' and get a message when we've added something new or have a special 'happening' in the restaurant!!