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

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!

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

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!

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!

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!

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