Alex Dana and his culinary team have put together a wonderful champagne brunch for this Mother’s Day!
Our Mother’s Day brunch will be served from 9 am to 2 pm on Sunday May 12th, 2013.
Please RSVP at (312) 988-7676.
Here is a Fantastic twist to a classic cocktail, the Appletini or Apple Martini. This drink is sweet, fruity and a great way to start off the Holiday Season!
This recipe calls for apple juice, which you can increase or decrease depending on just how strong you want it. For a bit of decoration, pass on the usual olives and use a bit of lemon and lime peel to spruce things up.
Martini glasses (must be chilled)
1 shot of Vodka
1 shot of Apple schnapps
1 part apple juice
1. Chill your martini glasses in the freezer until cold.
2. Pour all ingredients into a shaker and shake it like you have never shaked before.
3. Next strain the ingredients into your glass and enjoy the flavor.
Tips: The better the Vodka, the better the drink. Also, wet the rim of the glass and coat in a cinnamon /sugar mix if you want to make things a bit sweeter.
To enjoy great drinks like this, visit one of fine restaurants this Holiday Season. To make reservations you can find all of our locations online at http://www.RosebudRestaurants.com.
Christmas Eve – Monday, December 24th – 11AM – 9PM
Christmas Day – Tuesday, December 25th – 1PM – 9PM
New Year’s Eve – Monday, December 31st – 11AM – 2AM
New Year’s Day – Tuesday, January 1st – 1PM – 9PM
ROSEBUD ITALIAN COUNTRY HOUSE & PIZZERIA
Christmas Eve – Monday, December 24th – 11AM – 9PM
Christmas Day – Tuesday, December 25th – 1PM – 9PM
New Year’s Eve – Monday, December 31st – 11AM – 10PM
New Year’s Day – Tuesday, January 1st – 1PM – 9PM
Christmas Eve – Monday, December 24th – 11AM – 9PM
Christmas Day – Tuesday, December 25th – Closed
New Year’s Eve – Monday, December 31st – 11AM – 1AM
New Year’s Day – Tuesday, January 1st – 1PM – 9PM
Christmas Eve – Monday, December 24th – Closed
Christmas Day – Tuesday, December 25th – Closed
New Year’s Eve – Monday, December 31st – 11AM- 1AM
New Year’s Day – Tuesday, January 1st – Closed
Christmas Eve – Monday, December 24th – 11AM – 9PM
Christmas Day – Tuesday, December 25th – 1PM – 9PM
New Year’s Eve – Monday, December 31st – 11AM – 1AM
New Year’s Day – Tuesday, January 1st – 1PM – 9PM
Christmas Eve – Monday, December 24th – 11:30AM – 9PM
Christmas Day – Tuesday, December 25th – 1PM – 9PM
New Year’s Eve – Monday, December 31st – 11:30AM – 1AM
New Year’s Day – Tuesday, January 1st – 3PM – 9PM
Christmas Eve – Monday, December 24th – 11AM – 9PM
Christmas Day – Tuesday, December 25th – Closed
New Year’s Eve – Monday, December 31st – 11AM – 1AM
New Year’s Day – Tuesday, January 1st – 1PM – 9PM
Christmas Eve – Monday, December 24th – Closed
Christmas Day – Tuesday, December 25th – Closed
New Year’s Eve – Monday, December 31st – 11AM – 9PM
New Year’s Day – Tuesday, January 1st – Closed
Christmas Eve – Monday, December 24th – 11 AM – 9PM
Christmas Day – Tuesday, December 25th – Closed
New Year’s Eve – Monday, December 31st – 11AM – 1AM
New Year’s Day – Tuesday, January 1st – Closed
ROSEBUD ITALIAN SPECIALTIES & PIZZERIA
Christmas Eve – Monday, December 24th – 11 AM – 9PM
Christmas Day – Tuesday, December 25th – Closed
New Year’s Eve – Monday, December 31st – 11AM – 1AM
New Year’s Day – Tuesday, January 1st – 1PM – 9PM
The holidays are a special time – filled with family, friends, and tradition at the Rosebud Restaurants. Come and enjoy a great meal with us this Holiday Season.
Happy Holidays!
Alex Dana and the Rosebud Family
Turkey, 20 lb
Salt to taste
Pepper to taste
Oil as needed
PROCEDURE:
1. Remove the giblets from the cavity of the turkey. Check inside the turkey to make sure it is well cleaned. Lock the wings in place by twisting the wing tips behind the back of the turkey.
2. Season the inside of the turkey with salt and pepper. Rub the skin thoroughly with oil.
3. Place the turkey on one side in a roasting pan, on a rack if possible (see Note).
4. Place in an oven preheated to 325°F (165°C). (Lower temperatures are preferable if production schedule permits. See p. 386 for explanation.)
5. Roast 11⁄2 hours. Turn the turkey on the other side. Roast another 11⁄2 hours. Baste turkey with drippings (fat only) every 30 minutes.
6. While turkey is roasting, place turkey heart, gizzard, and neck in a saucepan. (Reserve the liver for another use, or add it to bread
dressing.) Cover the giblets with water and simmer until very tender, 2–3 hours. Reserve the broth and the giblets for gravy.
7. Turn the turkey breast-up. Place the mirepoix in the pan.
8. Return the turkey to the oven and continue to roast. Baste occasionally by spooning the fat in the pan over the turkey.
9. The turkey is done when a thermometer inserted into the thickest part of the inside of the thigh reads 180°F (82°C). Total roasting time is about 5 hours.
10. Remove the turkey from the roasting pan and let stand in a warm place at least 15 minutes before carving.
11. Drain off and save the fat from the roasting pan.
12. Set the roasting pan with the mirepoix and drippings on the range to reduce the moisture and brown the mirepoix. Brown lightly if a light gravy is desired. Brown heavily if a dark gravy is desired.
13. Deglaze the pan with about 1 qt (1 L) of the chicken stock. Pour into a saucepan with the rest of the stock and the giblet broth (from step 6). Bring to a simmer. Degrease well.
14. Make a blond roux with the flour and 6 oz (175 g) of the fat from the roasting pan. Beat the roux into the gravy to thicken it.
15. Simmer at least 15 minutes, or until the gravy is smooth and no raw flour taste remains. Strain and season.
16. Chop or dice the giblets very fine and add to the gravy.
17. Slice the turkey and serve desired portion with 2 fl oz (60 mL) gravy.
The Rosebud on Taylor invites guests to join Director of Operations and Culinary Arts Chef Michael Ponzio as he demonstrates several classic Italian dishes for the third installment of the Rosebud 2012 Culinary Class Series. Featured dishes for the April class include Spring Vegetable Salad, Mushroom Risotto, Lamb Chop Oreganato and Biscotti di San Martino.
Classes are held monthly on select dates from 7:00 PM to 9:30 PM and located on the 2nd floor of The Rosebud located at 1500 West Taylor Street. $10 valet parking will be available as well as street parking. The complete list of upcoming culinary class dates is available below.
WHEN: Monday, April 16
7:00 PM – 9:30 PM
COST: $55 per person (includes food samples and wine pairings)
RESERVE: Limited space is available.
To sign up, call (773) 325-9700 x2006.
UPCOMING:
May 14, June 11, July 16, August 20, September 10, October 22, November 19, December 10
Serves 6 | Difficulty: Medium
Sweet peas, salty pecorino and gamey lamb sausage come together in this flavorful Italian rice dish.
1. Place a pot over medium heat
2. Add the oil and lamb sausage and cook for 4-5 minutes stirring to break it into smaller chunks
3. Throw in the shallots and cook for about 4 minutes until slightly translucent
4. Add the carnaroli rice and stir for 1 minute
5. Add 2 cups of the chicken stock and stir until the liquid has absorbed
6. Once the liquid is absorbed, add another 2 cups of the chicken stock
7. Continue this process until all of the stock is absorbed into the rice
8. Add the peas, butter and pecorino, turn off the heat and stir the risotto until smooth and creamy
9. Garnish with the other ½ cup of the grated pecorino
Chicago Flower & Garden Show
March 10 – 18
Festival Hall
Hort Couture: The worlds of fashion and horticulture are about to collide. The Chicago Flower & Garden Show returns with 25-plus gardens drawing inspiration from textures and colors found in plants and fabrics, as well as alluring and beautiful elements found in nature. The 2012 show features a visual shopping trip of implementable ideas, including practical tips for any size lawn, patio or deck plus cooking demonstrations, seminars with news-you-can-use information, hands-on children’s activities and more.
To purchase tickets and find more information visit www.chicagoflower.com.
Chicago Flower & Garden Show
March 10 – 18
Festival Hall
Hort Couture: The worlds of fashion and horticulture are about to collide. The Chicago Flower & Garden Show returns with 25-plus gardens drawing inspiration from textures and colors found in plants and fabrics, as well as alluring and beautiful elements found in nature. The 2012 show features a visual shopping trip of implementable ideas, including practical tips for any size lawn, patio or deck plus cooking demonstrations, seminars with news-you-can-use information, hands-on children’s activities and more.
To purchase tickets and find more information visit www.chicagoflower.com.
Rosebud Restaurant News 