Diver Scallop Crudo
blood orange, radish, chive, fennel pollen, celery leaf, salsa verde, puffed farro, pepperoncini, sea salt, xvoo
caramelized onions, anchovies, nicoise olives
fried spinach, dill‐feta mousse
Grilled Vegetable Terrine
eggplant, sweet peppers, fines herbes, goat cheese, olive tapanade
Noilly Prat dry vermouth, roasted garlic, grilled lemon, oregano, peas, smashed fried potatoes, parmesan
crabmeat, shrimp, scallop, lemon zest, chiles, tarragon, micro greens
le puy lentils, tangerine, dijon, tarragon, manouri
gorgonzola, spiced walnuts, candied lemon, saba, xvoo
grilled radicchio, bacon lardons, warm polenta croutons, cabrales‐pimenton dressing
mache, buer leuce, arugula, fennel, radish, chives, pomegranate, pistachios, sherry‐shallot vinaigrette
saffron, tomatoes, Israeli couscous, marcona almond‐herb salad
Tunisian style braised vegetables and meats, couscous, harissa
squid ink fried pasta, calamari, shrimp, mussels, aioli
duck breast, roasted butternut squash, seared brussels sprouts, exotic mushrooms, talegio, agrodolce
Lamb Kefta Kebab
feta, mint, harissa, preserved lemon aioli
green peppercorns, boursin, fried shallots
garlic, shallots, lemon zest, chervil, Noilly Prat extra dry vermouth, Ri crumbs
braised pork shoulder, idiazabel, ajo negro, toasted almonds, gigantes beans, hock‐rind stock
pluses salad, celeriac‐gala apple puree
chianti braised mushrooms, toasted pine nuts, pecorino romano
garlic, asiago, egg
tomato, rosemary, caramelized onion
caramelized cauliflower, gruyere
Warm Poached Leeks ala Grecque
kalamata olives, tomato, feta, lemon, oregano, parsley
frangelica whipped cream, raspberry coulis
with roasted grapes
Greek yogurt,honey, walnuts
A New Bible for Cooking Veggies
By Alan Lake for Gapers Block
For Grace: A Moving Portrait of the Birth of a Restaurant
by Alan Lake for Gapers Block
As a professional musician, Alan has played with or recorded for many artists and plays locally in Chicago when not traveling.
Listen here: ALAN LAKE MUSIC SAMPLES
Information on featured collaborations:
Casa de Soul – more on myspace and facebook
Juan Cabral guitar/vocals, Alan Lake drums/percussion, Nino Arobelidze vocals/percussion/keys, Pete Le Vine piano (featured guest artist), Elizabeth Diaz flute (guest artist)
Simple Truth – Songs From The Underground
Pete Le Vine piano, Adrian Re horns, Randy Ward bass, Tom Lippencott guitar, Alan Lake drums/percussion
Dan Dufford piano, Daniel Thatcher bass, Deborah Kelly vocals, Alan Lake drums/percussion
Schizowave – Love
Lena Potapova piano/vocals. Mark Piane bass, Josef Levitis guitars, Alan Lake drums/percussion
Here’s Alan performing David Bowie/Iggy Pop’s China Girl
with Ian McDonald of King Crimson and Schizowave:
Jeff Levine guitar/slide guitars, Andy Hadel bass, Alan Lake drums/percussion
Jose Maria – Podes despir o casaco
Jose Maria, Pete Le Vine and Alan Lake snare drum/percussion
Gayle Cloud – Daydream
Gayle Cloud, Pete Le Vine piano, Mik Groninger bass, Jody Marlow saxophone and Alan Lake drums/percussion
Sounds and the things that made them, like keychains jingling or maybe dragging my hand against the handrail banister slats while cha cha cha-ing up/down 3 flights of stairs. Or the slurping sound my feet made in the wet sand, or crickets and carhorns… Whatever.
We had these friends that were musicians (more Ruskie Jews) and they had this toybox full of stuff: triangles, claves, tambourines, finger cymbals, things that clacked, things that rang or jangled or whistled. That’s what/why my studio looks like now, except it overflows throughout my entire home instead of a mere chest…
The mother was as prolific artist and had her work leaning up against every avaliable space, pastels here, photographs there. Again, like my home today. The father sang and played piano. The older son (my brother’s age) played upright bass and eventually became a recording engineer very early on. Pre stereo. The younger son played piano as well, meaning I was often left to amuse myself.
I loved visiting them and consider these my first jam sessions. I was about 4.
Among the more recognizable are: Madonna, Brian Ferry, Julian Lennon, Ministry, Brian Wilson and Sam Moore from Sam and Dave I’m a “Soulman” fame. The list goes on to include dancers, poets, painters, filmakers, writers and other artists.
Certain things are not meant to b e fucked with. Whatever it is for whoever it is, some things are not to be disrespected. It’s sacrilegious and it brings bad karma.
For me besides obvious moral ethics, this also includes food and music. They’re both languages I’m fluent in and both communicate what is not needed to say. In my opinion to be able to speak without using words is a type of ultimate theater and in turn, too precious to be taken lightly. Mimes excluded, as they annoy the hell out of me.
For me, a bad meal is a wasted opportunity gone forever. It causes me to pout like a little boy. The same goes for a music gig. When you know how good they can be, you hate to have it go any other way.
I say this because both meals and gigs can and do go south on occasion and when they nosedive, we’re back to my original premise of “sacred compromised”.
Recently, I had the misfortune to have a less than stellar gig foisted upon me. Usually, my gigs are the best evenings of my week. Last week though, a sub of a sub caused a train wreck that harshed my mellow considerably.
My regular bass player was out of town for the holidays so he subbed out the gig to a completely acceptable player, which in a perfect world is how it should be done. This is common and I have no problem with it. The issue was that the sub who was supposed to play the following week as well, with out telling me in advance (so I could have called someone I KNEW could cover the gig) subbed it out to a less than adequate or desirable player and in turn compromised the integrity of the evening considerably. You NEVER send a lesser player, any more than you would go to a med school when you need a dr.
Are we playing the same tune? Are you aware that there is a quarter note pulse in this ballad we’re trying to play, one that you are oblivious to and playing in the wrong key as well?
“But it’s dark” you say. I know it’s dark. You’re in a nightclub Einstein. And I’m Sorry you forgot your glasses so you can’t read the music in front of you as well. This is the type of thing that should be a non-issue, should never happen. But it did, last week, at my gig.
It was all I could do to remain civil and get through the evening. I thought of firing him on the spot when it became apparent that he was a waste of space midway through the first tune. Trane would have, Miles would have, Betty Carter would have. In afterthought, I should have and regret not doing so.
Instead, I endured and allowed my sacred art to be compromised. I wish I didn’t. I feel so dirty.
I fell through the ice on my brothers’ birthday. I was 7 he was 16. I was playing on the lake that afternoon. Winterdusk. My father used to laugh and call it invigorating. We just called it cold. That was before wind chill. I guess it was always there, we just didn’t know about it. It’s just as well. It was a very naive time anyway. Among the few rituals my family observed was that all festive occasions were celebrated at our favorite Italian restaurant, Fanny’s. Anniversaries – Fanny’s. Mothers day – Fanny’s. Kennedy’s election – Fanny’s. So it goes without saying that on my brother’s birthday, here’s a stretch, we were going to Fanny’s.
Jimmy Rodbard and Mitchell Dubin had already gone home. Something about freezing their little asses off. I mean, what the fuck, it was January in Chicago on an ice covered Lake Michigan. I laughed. I was just “invigorated”. It starts getting dark pretty early at that time of the year. It was around 4:30 and my father would be home around 6 to leave at 6:30 so as to arrive by 7. It is my nature to push my luck and procrastinate, even at that unripened young age. I’m sure my fathers’ military precision had something to do with that. Dad coming home early, (it was Sunday night after all, and he had already worked the 6 days prior until 11 or 12) was an occasion not to be trifled with. He preferred work to home for reasons I wouldn’t understand until much later.
My sled was on the beach as no one was around to antagonize into pulling me. I was past the pier on the ice of the lake looking back unto the sand. Exploring like the child archeologist that I imagined myself to be (did I mention law kindergarten?). I was just off the pylons on the north side of the pier. In the summer we’d have bbq and sit there and throw the ribs bones in the water. The joke was that one day, a teepee of bones would be discovered in the water and the hypothesis would be that a huge seafaring swine once inhabited pre Mesozoic Chicago. The Museum of Science and Industry had definitely made an impression upon me.
As I was diligently recording my data, I neglected to observe that the closer to the pylons I got, the thinner the ice was becoming. The male trait of being oblivious to your surroundings was also forming early in my psyche. I suppose when you are pre pubescent, these characteristics may be misconstrued as cute. But as an adolescent and young adult, that mistake will no longer be made.
I was about three feet away from the pylon, fascinated by whatever it was that was fascinating me, when I heard a crackling sound. Like thunder only higher pitched. Or a burning tree. That was the first thing that registered. Not the newly found ice water on my little ball sack, not the thought that we were going to Fanny’s for Ronnie’s birthday and dad would be home soon, but this sound that I can still remember late into the night of this predawn 40 years after the fact.
i got my fortune told in south beach over xmas. “your life will be completely different by march.” as she threw my hand back at me like it was burning her. he was dead by 16 feb or was it 17… it was over the international dateline. or is it under? shewasright. damn. a d-fining moment. no more fucking around. shiiit.
when something happens that catapults you to a new reality, being aware of it is half the fun. goodandbad … offtheplateau …intotheabyss… turnthepage. i can’t not do something. gilda said that she just assumed “he would always be here, i mean he lived every day like he wasn’t going to die.” well, he did. but if you gotta go, and we all do, what a way to go. 80 is a venerable age. add a 4 month world cruise and a babeinparadise, and you begin to get the picture. truly an inspiration. did i mention the return engagements of the aforementioned? not 1 but 2, count’em, harmoniconvirgences on my spiritualvortex. so, forced to act, act i do. the main thing i notice, is a new resolve. like, you’ve been groomed for something big, and you have to step up to the plate. schoolsout. i’ll try not to demand anything i’m not capable of… my confidence has increased, as has my extrasensory perceptions next. no idea. but whatever it is. i’m ready. when i wonder what’s ahead, it’s not where you’re going, it’s how you get there. the journey from here on out, is what the last one prepared me for. my soul evolved.
– Alan Lake
The Garlic Manifesto is a personal compendium of garlic facts, folklore, myths, legends, garlic art, quotes, award winning recipes and insights into how and where they were obtained. By the 3-time winning Delray Beach Garlic Festival Garlic Chef Champion Alan Lake.
NOW AVAILABLE ON AMAZON
The Garlic Manifesto: An idiosyncratic view of Garlic through the ages
The Garlic Manifesto, is meant to be a personal, lighthearted compendium of Garlic throughout the ages. Tracing its origins from Neolithic caves 10,000 years ago, up to the very present.
The 100 recipes included herein could be considered to be my Garlic’s Greatest Hits. Included are the award winning recipes from the Delray Beach Garlic Festival’s Professional Chef’s Competition, from which I retired undefeated after three years running.
The manuscript includes chapter introductions and individual stories regarding acquiring, developing or originating these recipes and menus via my childhood memories, world travels, and musical experiences.
As this truly is my life, I also have the actual photographic documentation of many of the key events in the stories that were taken at the time they occurred.
It touches upon my early experiences and influences growing up in Chicago, lessons taught and learned in the food industry, working in Los Angeles, Japan and Zurich etc… as well as examining the relationship between food and music.
A result of my being a musician virtually my entire life.
With a nod to MFK Fisher, Paul Theroux, or J D Salinger, and those who have followed in their footsteps, myself included, this is a Food and Travel memoir of sorts. A “novel” cookbook.
Pardon the pun.
Throughout the book you will also find unbelievable Garlic themed Art and Memorabilia. All of the original artwork was commissioned exclusively for this book and has never before been seen or published.
I feel this gives me a certain insight, which I attempt to share with the reader. Having had successful careers in both, I know firsthand how compatible and similar they are with each other.
The theme of music and the arts play a recurring supporting role throughout this book. Musical analogies abound and my theory on “Jazz Food” is explained simply as the principles of “solid technique coupled with improvisational ability” as applied to food.
The Kitchen parallels the Bandstand as it parallels Life.
This book also contains an intriguing and informative chapter on Garlic facts and folklore, myths and legends. Tracing Garlic’s association from the occult and religion to Roman Proverbs and Lower East Side Yiddish street sayings.
“A nickel will get you on the train, garlic will get you a seat.”
Other chapters include documenting Garlic’s medical and scientific benefits, and another on Garlic Quotes from the likes of Aristophanes to Shakespeare to filmmaker Les Blank.
I attempt to use the arts to expand upon my own interests and knowledge and, in so doing, find the similar thread that encompasses the disciplines of music, food and art.
Life to me is a performance. I’m not just acting it though. I’m living it.
As a musician, Chef and most recently, photographer, I’ve found that, at least in my mind, it all pretty much comes from the same place regarding esthetics, conceptual abilities and production.
With that in mind, and with Garlic as a theme, “The Garlic Manifesto” came to life.
Follow this link to Alan’s appearance on WGN’s Lunchbreak
BY DAVID HAMMOND for The Chicago Sun-Times
Messing with the traditional food of Ireland always seemed to me to be asking for trouble.
In the right hands, however, even the meat-and-potato basics of time-honored Irish food can be transformed into new dishes that continue to reflect heritage.
Chief O’Neill’s (3471 N. Elston) has been a popular Irish pub for years. Recently, they hired a new chef, Alan Lake, who told me his goal was to “elevate the food,” turning quintessentially humble ingredients into dishes I call Haute Hibernian.
And Lake knows from haute, having been a chef at Dublin’s distinguished Shelbourne Hotel, where guests who spend over a $1,000 dollars for a room expect the best Ireland has to offer.
At the Shelbourne, Lake earned the somewhat naughty-sounding kitchen nickname Underpants O’Malley. Though he’s enhancing traditional Irish cooking, Underpants is no Fancypants, and he sticks to the basics and tries to bring out what’s best in them.
Fish ’n chips, for instance, are made with fresh — never frozen — cod, fried in beef tallow, the fat once considered the essential ingredient in all things fried since it renders food a beautiful brown. Perhaps it’s higher in fat, but it’s also higher in taste. Lake finds tallow-fried food to be “creamier,” and he serves his fried fish with mushy peas, a classic accompaniment.
Irish peat is used to smoke whitefish and shrimp, conjuring the scent and taste of Irish whiskey.
Lake sources lamb from Mint Creek Farm, whose hormone-free, cleanly raised meat is found at local farmers markets. His lamb stew gains dimension with Guinness-roasted barley. “Roasting the barley in Guinness seemed natural,” says Lake, because the brew itself is made with barley, and in Ireland, both beverage and grain are “consumed in large quantities, though usually not together.”
For Lake, Irish food is a lot more than meat or fish with boiled vegetables, and he stands firmly within “the tradition of sourcing good ingredients and preparing them simply and cleanly, not over manipulating them. When produce is this good,” said Lake, “I leave it alone. Part of being a chef is just knowing when to let it be.”
By Mike Sula for Chicago Reader
Friend of the Food Chain chef Alan Lake took over the kitchen at Chief O’Neill’s back in December and has been gradually spiffing up what was previously decent but standard Irish pub grub. He’s been curing his own corned beef, frying chips in beef tallow, and serving dishes like Mint Creek lamb stew with Guinness-roasted barley and savory Irish Cashel blue cheesecake. It’s gone over pretty well for the most part, though one Yelper whinged, “This is a neighborhood Irish Pub, not NoMi or some swanky, danky restaurant serving mache or creme fraiche.” That makes Lake laugh.
One of the more unusual tricks up his sleeve was inspired by a wistful LTHer, who perhaps jokingly suggested he bake bread in a peat-burning oven. Peat, of course, is that matted half-rotted vegetation harvested for millennia from bogs and mires as a fuel source, which lends its distinctive vegetal smokiness to everything around it, most notably to the miracle of scotch.
A few months ago Lake got on the horn with a representative from the Irish Energy Bureau, who then hooked him up with a peat purveyor named, naturally, Sneaky Peat. Within two days he had a box full of various peat products, including chunks, pellets, and a liquid extract called “Instant Ireland.” I gave myself a squirt of the last, which prompted a certain photographer to observe, “You smell like a log.”
Lake’s been experimenting successfully with powdered peat on whitefish, potatoes, and moulard duck breast, but so far the only permanent smoked dish on the menu are his Donegal peat-smoked shrimp. He tosses a handful of the green stuff in a holding pan over high heat, and as the smoke billows up he places a rack of fat Pacific Mexican decapods in it, covers them seven minutes on the heat, then five more off. He plates with them with a carrot-fennel-orange salad, carrot-ginger emulsion, and basil oil. The result is a surprisingly summery dish, the peat lending an unmistakable but hardly Islay-strength smokiness to the shrimp, which maintain their snappy sweetness, unlike the sometimes mushy smoked shrimp at the otherwise great Calumet Fisheries (which gave him the idea). I promised I’d be writing about something green and Irish. This looks like the Irish flag.
The shrimp will be on the menu all week and beyond, but a particularly good time to give them a try will be Thursday, when the Chief hosts a fund-raiser for the Albany Park-based Asian Youth Services, an after-school mentoring program for underprivileged immigrant children, where Lake teaches percussion lessons (and which he’s written about here). The chef, who will be performing with his Brazilian trio Casa Del Soul, says the organization is in dire straights, so 25 percent of the night’s sales will go to the kids, who’ll also be performing ballet and percussion demos. They’re auctioning off a pair of tickets to the Bull-Knicks game too. Call for reservations:
Chief O’Neill’s, 3471 N. Elston, 773-583-3066
By Heather Kenny for Chicago Reader
This summer chef-consultant Alan Lake took over Evanston’s much-loved Va Pensiero and transformed it into Pensiero Ristorante ―upgrading and refining the original concept rather than upending it, as the name suggests. Housed in the stately Margarita European Inn on a quiet side street, it still has that “special night out” feeling―I’m sure it’ll be packed on Northwestern’s parents’ weekend. But now it’s got something more.
Italian cuisine hews strongly to tradition, and any variation can cause consternation in the homeland. When I ordered sliced beef with carrot puree once in Italy, an Italian dining companion declared that no countryman of his would ever dream of ordering such a thing. This strict mindset allows traditional recipes to flourish, but doesn’t leave much room for experimentation. But here Lake is free to add Asiago cheese to fish―heresy! Specifically he adds it to linguine diavolo, a spicy pasta dish of shrimp and oysters (mostly shrimp) with lobster essence, where it melts to impart a subtle, slippery texture to the perfectly al dente linguine without being gooey.
Likewise I’ve never had pork belly that was so unabashedly fatty and meltingly tender as Lake’s in an Italian restaurant; it’s served with exotic mushrooms and a crispy risotto cake. He also deconstructs crostini alla Toscana (a Tuscan appetizer of hot chicken liver paste on bread), serving soft whole grilled chicken livers speared on sprigs of rosemary. A condiment of jam made with onions and sweet marsala wine from Sicily―practically a foreign country to northern Italians―showed a deft ability to cross regional borders in a single recipe. Seemingly weightless ravioli stuffed with ricotta and spinach, accompanied by cubes of sauteed tart apples and sprinkled with pistachios, played up the savory nature of a familiar dish.
A special of veal saltimbocca was perhaps a little heavy for a hot August night―I actually enjoyed it more as leftovers the next day, when the earthy flavors had settled down a little bit. The accompanying crispy fried polenta, perfectly creamy on the inside, made me wish I knew the secret to replicating it at home. Diver scallops with sweet-sour caponata and a prosecco-orange beurre blanc was a more weather-appropriate choice. The menu will continue to change seasonally under permanent chef Christian Fantoni, who was brought on just this week.
A list of historic cocktails seemed a little jarring in this context, and held little appeal before a large meal. Better to stick to the wine list, which offers reasonably priced bottles from all over Italy and a good selection by the glass.
Link to MENU and discussion here on LTHForum.com
By David Hammond, Thursday, March 17th, 2011 for Oakpark.com
Localicious, an incredible local food event, is happening at the UIC Forum, University of Illinois, this Friday, March 18, starting at 7:00 PM. Localicious is a marvelous opportunity to try some knock-out local food creations, prepared by some of the city’s most innovative chefs, including folks from City Provisions, Old Town Social, Big Bowl, Province and our own Marion Street Cheese Market. Drinks are courtesy of some of the best local spirit and beer makers, including Hum Botanical Spirits, Koval Distillery, Templeton Rye, and Two Brothers Brewery. Liquid soul will provide the background music. Localicious is organized by master chef and musician Alan Lake, along with co-chairs Ann Duffy and Portia Belloc Lowndes, and it’s part of the Family Farmed Expo, which is the brainchild of Oak Parker Jim Slama. Tickets are $75, of which $40 counts as a charitable contribution. For this incredible range of food and drink, offered buffet style until you’ve consumed your fill, with a tax benefit no less, this is an excellent dining value. Find out more about this event here .
By Mike Sula on Tue, Feb 10, 2009 for Chicago Reader‘s blog
In this paranoid, panicky time of economic collapse, every time I taste something delicious and extravagant I wonder if it’ll be my last bite. That’s why it pays to have generous pals who would rather share than hoard. Chef Alan Lake, who blogs over on Drive-Thru and makes his living skipping the globe opening restaurants, was recently gifted with a golf-ball-size Perigord truffle. It had been infusing a container of basmati rice it was shipped in for about a month until Saturday, when he decided it was time to put this lovely orb to use in a version of multi-Michelin star chef Michel Rostang’s truffle sandwich.
Alan secured a ciabbatta from Red Hen (they denied him the proper pain au levain, claiming they needed it for their own sandwiches). He sliced, and smeared it with French butter, layered it with the truffle slices, and swaddled it in plastic wrap for 24 hours so the aroma permeated the bread and butter. Next day, as a small group hovered around him, he pressed and griddled the sandwich and sliced it.
Not letting a single bit go to waste, he’d also whisked a vinaigrette with some truffle shavings for salad and grilled some vegetables to saute with the truffly rice. The aroma rising from these pretty plates was enough to silence the room (pics attached).
Thanks Alan, for what may be one of our last utterly hedonistic meals before the world descends into grass eating and cannibalism.
By Penny Pollack & Graham Meyer of Chicago Magazine, June 2010
A mere three months after closing, the restaurant formerly known as Va Pensiero will morph into Pensiero Ristorante (1566 Oak Ave., Evanston; 847-475-7779). Michael Pure, who owns the Margarita European Inn, which houses the restaurant, took over the space after the April shutdown and hopes to reopen July 9th, with Alan Lake as the chef. Lake was a sous-chef at the East Bank Club in the early 1980s, and then he did stints as a percussionist in Los Angeles and again as a chef in south Florida before returning to Chicago in 2005. “The [Pensiero] menu is a little more regional and more approachable. Still solid Italian, but not completely based on Northern Italian cuisine,” Lake says. “We are trying to make it a place where you would dine six times a year instead of twice.” Ironic that we barely had time to get nostalgic about the closing of a restaurant named after a nostalgic opera chorus.
By Nick Kindelsperger, 6/28/10
After a sad farewell, Va Pensiero is getting a second life. The high end Italian restaurant in Evanston will reopen under the name Pensiero Ristorante on July 9. Though head chef Jeff Muldow is gone, the new owner Michael Pure kept all of the kitchen staff. Talking to The Stew, Pure said, “The front-of-the-house needed new culture, so we wanted to bring in some new people. We’re repainting the room to freshen it up, make it more inviting.” Alan Lake will be the new head chef. He’s a musician, photographer, restaurant consultant, and chef known for his improvisational style, which he refers to as “jazzfood.”
By Lisa Buie, Times staff writer
In print: Thursday, September 4, 2008
WESLEY CHAPEL — The movie posters are up, with titles that include Ghost Town and How to Lose Friends & Alienate People.
But executives for the Grove 16 theater and its much touted Cinebistro restaurant and bar doubt those movie titles will be omens when central Pasco’s first movie house has its grand opening mid-September.
“On a good day this is adult Disneyland,” said Alan Lake, a veteran executive chef overseeing the startup of the Pasco theater at the Grove shopping center at County Road 54 and Interstate 75. Lake’s Web site lists such A-list celebrities as Bono and the Edge, George Harrison, Julian Lennon, Tina Turner and Bruce Springsteen as among those who have eaten his cuisine.
Lake and Cobb executives gave media tours of the 86,000 square foot theater, which boasts 16 screens of varying sizes, including four that are about 60 feet wide by 30 feet high.
“About three stories tall,” said Jeremy Welman, chief operating officer for Cobb Theatres.
The theaters also feature Dolby 7.1 sound, which is a step higher than what most cinemas now offer, he said. It also offers seats four inches wider than the industry standard.
But the big draw is expected to be the Cinebistro, a restaurant that features a full gourmet menu and bar. The restaurant, which also offers a kids’ menu, is accessible to all moviegoers as well as the public.
Patrons ages 21 and older who want to combine a meal with the movie can pay about $5 more for a plush leather seat in the theater’s upper level, called the loge. Loge seating allows them to buy food and drinks, including beer, wine and cocktails, all served to them before the film begins.
“There won’t be any nachos and squeeze cheese up here,” joked Welman.
The Alabama-based company originally planned to open the Pasco location as a traditional theater but the success of the original Cinebistro in Miami, which opened last year, has prompted them to open more. Similar concepts are set to open in Daytona Beach, Atlanta, Colorado and Maryland.
Executives could have been forced to scuttle those plans for Wesley Chapel after members of a nearby church opposed the company’s efforts to seek a waiver from county rules banning alcohol sales at establishments less than 1,000 feet from a church, school or public park. After listening to representatives from both sides, county commissioners sided with the company, which is providing 150 jobs. Most of those have been filled after job fairs that drew about 1,200 people.
Welman stresses that it’s not all about the booze but about providing a convenient venue for time-pressed customers.
“People are busy,” he said. “It’s really an integrated experience.”
It’s also a way to compete with home theater systems, theme parks, sports, and everything else vying for people’s entertainment dollars as well as to extend its marketing reach past the traditional 12 to 25 age group.
Yet executives say they still want to be family friendly. The theater also offers traditional concessions such as popcorn, candy, and yes, nachos and squeeze cheese. But instead of standing in line while workers fetch items, patrons help themselves cafeteria-style and pay at a register.
A birthday party room is also available for booking, and the theater also provides family rest rooms in addition to those segregated by gender.
Executives postponed the opening from summer to fall, but said that will allow them to tweak the operation.
CEO Robert Cobb, a low-key Alabamian who introduces himself as “Bobby,” said its imperative for the theater industry to offer more than it used to in today’s competitive climate.
Executives say they aren’t worried about opening in a tough economy.
“We go to the movies to escape from life, and that’s one of the things that helps us,” Welman said.
Lisa Buie can be reached at firstname.lastname@example.org or (813) 909-4604.
July 31, 2002
Photo by Gary Wiviott
Alan Lake, 48
Chef, percussionist and photographer
Alan Lake is a chef and a musician, but not in that order.
“It just depends on when you meet me,” said Lake, 48. “I’m either a musician who cooks, or a chef who plays.”
I guess you could say the music was first, that it led him to the world of cooking as a means of supporting himself.
Yet the love of food was always there, too, as a part of the Chicago culture he was born and raised in.
“It was such a rich place to grow up in, with a great mix of cultures – Japanese, Puerto Rican, Italian, German, everything,” he said. “The smells of all the different types of food would pour from the windows. I was so down for that. I would make the rounds from house to house, get a taste of it all.”
The lifestyle of his parents also helped to educate his palate.
“My dad was in the clothing business, so we were always traveling to New York,” he said. “While my dad was working, my mom and I would eat at places like 21 and The Rainbow Room – the best places in the city.”
But before he even thought of a career in the culinary arts, he packed all his belongings and drove to San Francisco with a dream of playing music.
“I graduated early from high school and left the next day. I had planned on going to, and graduating from Berkeley, but it didn’t work out that way,” said the percussionist. “The school was set in such a free-thinking atmosphere, perfect for a musician like me. I got a gig with the Berkeley Film Archives, was doing sound tracks for student films, performing in restaurants and clubs and playing jazz dates.”
After seven years in California, Lake spent a year playing in various clubs, bars and restaurants in London, then went back to Chicago where his need for a supplemental income led to his first cooking job.
“I needed to make more money in order to continue playing my music, so I talked my way into a job as a chef,” he said. “I had always tried to re-create the food I grew up around, anyway. I ended up getting great reviews, and that started my future in cooking.”
He ended his Chicago cooking career as a head chef for the East Bank Club, a popular health club that featured three restaurants, and headed to Los Angeles.
“I went out there to work with a friend who I had played with years earlier, had now made it big and had started his own studio,” Lake said. “Through him I got to work with such artists as Madonna.”
His friend soon left L.A. and Lake took a job as a chef at the Sunset Marquis.
“They also let me play drums on certain nights. It was an incredible experience. It was an infamous, notorious, rock and roll hotel,” he said. “On any night you could walk out on the patio and see people like Tina Turner or Bono and the Edge of U2.”
After being shaken up by an earthquake, Lake left California and made his move to Delray Beach. Since then he’s opened the Sundy House as head chef as well as Etre, a club formerly in West Palm Beach. But all the while he’s continued to play with different bands and solo.
“You get burnt out at one and can do the other, it’s the great thing about being a chef and being a musician,” he said. “I’ve written many songs and recorded a CD with a band we had for a while called Simple Truth. Mostly, you just play different gigs with people you’re familiar with and admire. I do my projects and help others with theirs.”
He’s also found time to travel to Japan and Europe getting firsthand experience at cooking the cuisines.
His latest accomplishments include being named Garlic Chef at last year’s Garlic Fest in Delray Beach, a title that has opened the door for future projects such as a Garlic Chef cookbook.
He’s also recently taken up the art of photography.
“After helping a friend to open a nightclub in Zurich, I traveled throughout Europe and ended up in Venice during Carnivale,” he said. “It was like being in a freaky movie – all the costumes, the buildings, it was amazing. I’m not by any means a professional photographer, but I knew I had to document it all.”
His friends encouraged him to exhibit his work and taking their advice, he’s recently been featured in three exhibits.
“I had no idea the images would be so successful,” Lake said. “People just love them. I’m putting together a coffee table book of about 120 different photos.”
That’s after he gets back from California where he will be participating in the Gilroy Garlic Festival, the event which inspired Garlic Fest.
Byline: Katie Mee, Palm Beach Post Staff Writer
COPYRIGHT 2002 The Palm Beach Post
July 31, 2002
Everything on menu superb
[…] Food’s great. I mean great […] everything that followed was superb.
Case in point: Our melange salad ($13), crabmeat, mango, asparagus and avocado, hearts of palm tossed in a pine nut vinaigrette. Lots of flavors, none overwhelmed by another. Toasted pine nuts pack a lot of flavor too. All arranged with an artistic hand.
My oysters grilled on the half-shell ($8) with a lemon infused white wine reduction manifested a subtle beauty. Not all gussied up with too many condiments. Just big, fat oysters warmed and served. Simple yet elegant. Ditto the orecchiette (baby-ear) pasta with Gorgonzola cream, mushrooms and asparagus. Overall, a woodsy savory taste. Creamy. The alluring aroma of truffle oil was present and accounted for. Comforting yet sophisticated. One of the best pasta presentations we’ve enjoyed. Ever.
My rib-eye steak ($25) was an honest, marbled, just fatty enough cut of beef. Blackened, smothered in green peppercorns, Boursin cheese, a thick reduction all around. On the side: a pile of garlicky mashed potatoes and a nice bunch of string vegetables. Our shellfish noodles ($21) found four large shrimp and five plump oysters and a dusting of chives in a light sauce infused with essence of lobster. Served over al dente linguine. A grilled, smoky flavor. Sort of Asia-meets-Tuscany. Very nice.
Complex sushi rolls
The sushi. Too much info to impart, not enough room. So just go and enjoy: The Super Etre roll ($12), inside out, eel, tempura shrimp, cucumber, avocado and asparagus with seared tuna on top, tempura flakes, masago eggs and scallion, eel sauce and kimchee (a delightful, hot Korean condiment made from fermented vegetables). Very tasty, but almost too complex.
Blake Clevenger, Dillon Kao and Alan Lake
Our PGA roll ($12), a sensuous delight: inside-out, crab salad, shrimp tempura. cream cheese, eel, asparagus and avocado on top, wrapped in nori, covered with rice, sliced. Wow.
And the spicy crab roll ($7.50) must be eaten with eyes closed, so as to fully appreciate the delicate confluence of tastes.
The dessert sampler ($10) was uninspired – lime cheesecake, flourless chocolate cake, chocolate nut torte.
But we didn’t go to Etre for dessert. We went seeking the culinary artistry we’d heard about. And found it.
Byline: Paul Reid, Palm Beach Post Restaurant Critic
COPYRIGHT 2001 The Palm Beach Post
05.29.08, 9:47 AM ET
Cobb Theatres, one of the most respected names in entertainment, is celebrating the launch of the definitive movie going experience with the opening of its first CINEBISTRO at Dolphin Mall. CINEBISTRO, which debuts May 30th, will offer movie-goers the finest cinema experience combined with innovative cuisine. Cinebistro also features an exceptional assortment of wines and premium cocktails enhanced by cutting edge ambiance.
CINEBISTRO is designed for anyone 21 and over who has a passion for movies and a palate for great food, in an environment unlike anything they have ever experienced. Each CINEBISTRO features an upscale, yet inviting and comfortable atmosphere in which to dine while watching a major motion picture.
These unique venues are built specifically with the discriminating movie-going and gourmet-dining customer in mind; each of the unique screening rooms is appointed with the latest digital cinema technology and sound quality the industry has to offer, as well as being outfitted with ultra-luxurious high-back leather rocking chairs and handmade cocktail tables. Seating is individually chosen and reserved online by a concierge and guests will “walk the red carpet” from the time they are valet-parked to the time they leave.
A true “night out experience,” Cobb’s CineBistro offers movie aficionados an upscale, stylish setting that allows for interaction before and after each showing.
“The Dolphin Mall entertains 1.6 million guests per month, making it the ideal choice to launch this innovative concept,” said Cobb Theatres COO, Jeremy Welman. “The sophisticated, contemporary, adults-only atmosphere presented by CINEBISTRO is perfect for South Florida’s chic set looking for a place to mingle, enjoy great food and drink, and watch a great film.”
Located within Dolphin Mall at 11401 Northwest 12th Street in Miami, Cobb Theatre’s CINEBISTRO has been designed by renowned Zyscovich Architects and will feature five designated theatres that accommodate between 60 to 100 people. CINEBISTRO will also feature a dining room seating 60 and an additional 24 on its private patio. The dining room features a sleek “black box” concept – a highly flexible performance space named for its black, box-like appearance with primary focus on the stage — highlighted by custom murals, and enchanting gold Philippe Starck designed chairs and bar stools.
Cobb has partnered with 4 diamond award-winning chef Alan Lake to develop a menu to delight movie-goers. Originally from Chicago, Lake has recently worked in Japan, Dublin and Zurich and was a force behind Chicago’s East Bank Club and the Sunset Marquis in Los Angeles. Chef Lake also was the opening chef at Delray Beach’s renowned Sundy House and was the 3 time winner of the Professional Chef’s Competition at the Delray Beach Garlic Festival.
The menu features items such as Crab Salad with Mango, Avocado, Grilled Asparagus and Hearts of Palm or Yellowtail Snapper a la Margarita sauteed with Tequila and Lime. A variety of Latin themed Tapas are also available.
CINEBISTRO’s Miami location is the first in a national roll-out. A Tampa location is scheduled to open later this summer, followed by the Town Brookhaven project in the Buckhead section of Atlanta, and Daytona Live! located at the Daytona International Speedway.
Guests can reserve seats through CINEBISTRO’s Web site at www.cobbcinebistro.com. Admission includes complimentary valet parking.
About Cobb Theatres
Cobb Theatres is an innovative movie exhibition company based in Birmingham, Alabama and currently operates 11 locations with 166 screens in Alabama and Florida. Cobb has an 85 year history developing and operating entertainment venues throughout the Southeastern United States. Projects have recently been announced in Daytona Beach, Atlanta, Baltimore/DC area and Tampa. Cinebistro was conceived in 2006 to provide a new level of service to moviegoers.
About the theater
• In all, the cinema will have about 3,000 seats, and the restaurant will have about 120 seats.
• Reserved loge seats will cost $14.50 on weekends and $12.50 on week days. Regular adult admission is $9.50, with lower rates for children and matinee rates. Executives are looking into the possibility of hosting special screenings of films shot locally, such as Edward Scissorhands, filmed in Land O’Lakes and Dade City.
• The grand opening is tentatively set for Sept. 19, with invitation-only events a few days before that.
• Executive chef Alan Lake often creates gourmet desserts based on what’s playing. For The Dark Knight, he designed one resembling the Joker’s face that included doughnuts, strawberries and a cookie shaped like the bat signal.
• For information about the Grove 16 and Cinebistro, visit www.cobbtheatres.com. For information about executive chef Alan Lake, visit www.alanlake.com.
Thursday, August 18, 2005
by SHAWN LEVY
You’re reclining in a leather chair, eating slices of grilled Kobe-Wagyu beef, and watching ” Star Wars: Episode III” in stunning high-definition digital projection with one of the most advanced sound systems in the world.
You’re sipping a sublime glass of vintage wine in an even more comfortable leather chair and watching the quirky English film “Ladies in Lavender.”
No, you have not won the lottery and turned your home into a paradise of fine food, wine and cinema.
Rather, you have discovered movie heaven.
And it’s in Vancouver , USA .
Cinetopia , a combination film multiplex, gourmet restaurant, wine bar and art gallery, opened just off Southeast Mill Plain Boulevard and Interstate 205 in late July, and it is instantly the most luxurious, technologically advanced and, frankly, astounding theater in the area, the region, maybe even the country.
The complex consists of eight theaters and a restaurant, Vinotopia. In one place, you can see some of the best films playing in the market, eat some ambitious and accomplished food, sample more than 100 bottles of wine — including the rarest of vintages — by the glass, peruse (and perhaps buy) original works of art that hang where other theaters slap movie posters, and generally walk around slack-jawed and pinching yourself to remember that you’re at the movies.
This fantasia of food, wine, art and cinema is the dream-come-true of Rudyard Coltman, a Portland attorney who has previously operated traditional movie theaters in Burns and Baker City . The 37-year-old Coltman is a film aficionado who speaks with equal zeal and knowledge about the films of Ingmar Bergman and the ” Star Wars” saga, and he has long fantasized presenting the finest movies in the finest setting.
“I’ve grown up with a lifetime of subpar presentations,” he explains. “People who appreciate film should be able to see it in the best condition. Most movie complexes have a sterile, uninspiring atmosphere. I knew there could be more.”
A nearly $10 million investment
Coltman spent several years determining what it would cost to acquire land and build the theaters and restaurant to his exacting specifications. He selected Vancouver because it was underserved in both high-end dining and access to specialty films. And he demanded that his architects and equipment vendors go beyond the norm to create ideal viewing spaces.
Even though movie attendance nationwide is declining, Coltman poured nearly $10 million into the project because he sensed he could lure audiences that had given up on going to the theater.
“So many people have stopped coming to the movies, partly because the experience has become more unpleasant,” he says. “We want those people to come back to the movies.”
Cinetopia is a heck of a lure. The complex consists of eight auditoriums — one of just under 300 seats, four others closer to 100 in capacity, and three “Living Room Theaters” that hold about 65 viewers each. All of them sport oversized, fully reclining leather chairs. The rise from one level to another is higher than in other multiplexes. The space between rows — the distance that the guy behind you needs to reach to kick your seat — is much greater, enhancing your sense of physical isolation and connection to the screen.
Only one auditorium sports a high-definition projector, but all of Cinetopia’s theaters have pricey Klipsch sound systems, and the one in the big theater is, according to the company’s Web site, the most sophisticated theatrical sound system on sale anywhere. In all theaters, little touches contribute to the experience: exit signs are unobtrusively placed beyond the line of sight, and the walls are doubly thick to prevent people watching the hushed “March of the Penguins” from overhearing the climactic battle of ” Star Wars” just next door.
It’s all swell, but the Living Rooms truly dazzle. Coltman could have stuck twice as many seats in these theaters, but he has instead spread the cozy chairs and ottomans around in such a way that you feel as if you and your companions are watching the film from a private skybox like those at the Rose Garden.
The Living Rooms aren’t meant for kids: after 4 p.m. , admission is restricted to those 21 and older, and tickets cost $10 during the day and $13.50 in the evening. (Ticket prices in the other theaters are $7 and $9.50.) But for the quality of presentation you get — and, more importantly, for what you don’t get (blotchy images, scratchy sound, noise, kids. . . .) — it’s a fair price.
Coltman is determined to find films that are worthy of the display cases he’s created: As of press time, Cinetopia is showing a number of the best small films in release (including “Hustle and Flow,” “March of the Penguins,” and “Howl’s Moving Castle “), plus ” Star Wars” to show off the high-definition technology and advanced sound system. He makes clear that “we don’t want to be pigeonholed as an art house,” and he’s willing to stand up to the region’s movie powerhouse, Regal Cinemas of Knoxville, Tenn., to get prints of the best films, no matter how big or small they may be.
More than a movie
Equally important to the film experience at Cinetopia is the food. At the concession stand, along with the expected Goobers and Red Vines, Cinetopia offers gourmet pizzas made in-house, popcorn with homemade flavored butters (garlic, almond, four-cheese), and a rotating selection of hot dishes: lasagna, chili, sweet-and-sour pork and so on. All of this food can be taken into any of the auditoriums on specially designed trays that snap into the cup holders in the oversized arm rests.
In the restaurant, which is as posh and professional as anything in downtown Portland , chef Alan Lake serves a menu of small plates with high quality ingredients and great variety: sashimi, short ribs, a lamb burger, wild mushroom strudel, carpaccio, Dungeness crab, traditional tapas. Again, you can order this food to eat in the theaters, or you can dine indoors — on an outdoor patio, around a fireplace or in a private room.
If for nothing else, Cinetopia would be worth visiting just for the wines. Coltman has invested in an Italian Enomatic serving system that makes it possible for more than 100 bottles to be opened and remain fresh for up to three months, allowing customers to order in single-ounce increments. Want to try that legendary Opus One, Leonetti or Mondavi Reserve? An ounce may run as much as $16.50, but you can have a taste from that $200 bottle that might otherwise elude you. For less-expensive wines, a full glass can cost as little as $6.
This sounds like a press release, I know: perfect theaters, wonderful food, a dizzying selection of wines, art on the walls. But there is nothing like this anywhere in the Portland area or, as far as I know, the world.
I have been in executive screening rooms on every back lot in Hollywood . I have seen movies at George Lucas’ Skywalker Ranch and in the poshest multiplexes in New York , London , Paris , San Francisco and Los Angeles .
And I am here to tell you this: Cinetopia is the most amazing movie theater I have ever seen.
Shawn Levy: (503) 221-8332; shawnlevy@news. oregonian.com
©2006 The Oregonian
Reprinted from the Palm Beach Post
By Jan Norris, Palm Beach Post Food Editor
Thursday, November 6, 2003
The air around here will be decidedly aromatic as the Fifth Annual Delray Beach Garlic Fest starts cooking this weekend.
A competition for the title of Garlic Chef will bring in name chefs from South Florida to vie for the smelly title. They’ll be “seeded” during cook-offs Saturday and Sunday, with the winners going head-to-head — and pan-to-pan — with two-time winner and reigning Garlic Chef, Alan Lake, in the final round Sunday afternoon.
The contest is loosely based on the Iron Chef competition. The chefs are given identical “mystery baskets” of food from which to create three dishes in a one-hour countdown. Garlic is the only ingredient in the basket they can be sure of.
Lake is ready to defend his title. A drummer for a jazz band when he’s not cooking, Lake thinks the music is what will bring him the win again.
“Given my background in music, and jazz in particular, it’s my nature to improvise. I feel that that ability gives me an edge when applied to my cooking, as they both come from the same place.” His competitors may know something about improvisation, too, he says, but “even if they’ve visited, they’ve never lived there.”
COPYRIGHT 2003 The Palm Beach Post
Porcini Mushrooms, Sweet Black Garlic, Peppers, Onions,
Fried Potatoes, Fennel Pollen
Soft Shell Crab
Grilled Baby Artichokes, Bagna Cauda
Grilled Chicken Liver Crostini
Marsala Onion Jam, Baby Arugula
Black Tuscan Kale stuffed with Roasted Grapes
Barley, Ricotta, Pancetta, Sun Dried Tomato-Toasted Almond Vinaigrette
Crispy Risotto Cake, Exotic Mushrooms, Herb Salad
Parma Prosciutto, Sopressata, Salumi Picante,
Padron Peppers, Stuffed Zuchinni Blossom-Truffle Honey,
White Anchovies, Roasted Peppers, Gorgonzola,
Balsamic Caramelized Onion-Currants-Toasted Pine Nuts
Heirloom Tomatoes and Burrata Cheese
Iron Creek Farm Organic Tomatoes,
Burrata Cheese, 15 yr old Balsamic,
Tuscan Olive Oil, Cracked Black Pepper, Sea Salt
Farmer’s Market Field Greens
Grilled Figs, Gorgonzola, Roasted Pistachios, Dijon Vinaigrette
Frutta di Mare Bombe
Shrimp, Crab, Scallop, Avocado, Tarragon, Micro Greens
Exotic Mushrooms, Caramelized Cauliflower, Tomato Concasse, Parmagiano Reggiano, Fines Herbes, Pine Nuts
Tossed in a wheel of Parmagiano
Saffron, Sweet Peas, Fontina, Braised Ox Tail
Spicy Shrimp and Oysters, Chives, Asiago, Lobster Essence
Tomato Angel Hair alle Verdure
Daily Assortment of Nichols Farm Vegetables,
Basil Oil, Yellow Tomato Sauce
Penne alla Grappa
Pancetta, Shallots, Tomato-Basil Coulis, Taleggio Cheese
Free Range Basil Chicken
Rapini, Cippoline Onions, Soft Polenta, Roasted Garlic Pan Sauce
Lake Superior Whitefish
Zucchini, Yellow Squash, Leeks, Carrots, Lemon, Capers
Pan Seared Duck Breast
Celeriac-Gala Apple Puree, Gorgonzola Souffle, Mostarda di Cremona
Grilled Portabella Piccata
Farrosotto with Roasted Vegetables, Tartare di Funghi,
Parmagiano Frico, Warm Polenta Croutons
Mint Creek Farm’s Lamb Rack
Potato Gratin, Spinach Grisante, Aubergine Mousse,
Balsamic Mint Reduction
Caponata, Orzo Pilaf, Proseco-Orange Beurre Blanc
Salt Crusted Whole Wild Striped Sea Bass (For Two)
Fresh Laurel and Herbs, Grilled Vegetables, Grilled Lemon Salsa Verde
Nori wrapped Sashimi Grade Tuna Tempura
with Wasabi Creme, Red Chili Sauce and Asian Slaw
Mediterranean Sampler Plate
Homemade Hummus, Tabbouleh, Dolmades and Baba Ghanouj
served with Manouri Cheese, Oil Cured Olives and Spiced Flat Bread
with Fresh Chips
Baked in Casserole with Garlic, Lemon, Parsley,
Butter Drenched Crumbs and Noilly Prat Extra Dry Vermouth
1 lb of wings with choice of
Garlic-Orange-Teriyaki Glaze or Sweet and Spicy Chile Lacquer
Calamari Frito Mojito
Fried Calamari with Lime, Mint and Sweet Chile Rum Sauce
Pulled Pork Quesadillla
with Monterey Jack, Pumpkin Seeds and Chipotle Aioli
Crab cake with 2 Sauces
Lemon Chile Aioli and Mango-Jicama Salsa served with Daily Picked Local Greens
Penne ala Stoli Vodka
Pancetta, Shallots, Sweet Peas and Pecorino Romano
with Tomato Basil -Stoli Vodka Sauce
with Broccoli, Oven Roasted Tomatoes, Artichoke Hearts,
Kalamata Olives and Capers in an Herbed Chicken Reduction
add Grilled Chicken Breast, Steak or Shrimp
Crab with Cold Poached Shrimp and Scallops
with Russian Dressing over Butter Lettuce
Chopped Tomatoes, Red Onion, Feta Cheese, Kalamata Olives
Cucumber, Green Peppers and Pepperoncini
with Lemon Oregano Vinaigrette
Wedge of Iceberg with Crisp Bacon, Heirloom Tomato, Chives,
Fresh Toasted Garlic Croutons and Buttermilk-Blue Cheese Dressing
Locally Grown Fancy Lettuces Salad
from Cahaba Clubs Herbal Outpost, Odessa Fl.
Daily Assortment of Freshly Picked Baby Lettuces and Micro Greens
Tossed with Extra Virgin Olive Oil and Aged Balsamic
Angus Sliders x3
Mini burgers with Caramelized Onions and Sautéed Mushrooms
Tuna Melt with a mug of Tomato Bisque
Chefs Homemade Tuna Salad with Roma Tomatoes and Aged Melted Cheddar
served open face on Rye
Chicago Style Grilled Italian Sausage Sub
with Sautéed Peppers and Onions
Buffalo Chicken Wrap
Fried Chicken Tenders wrapped with
Avocado, Tomato, Lettuce, Celery and Blue Cheese
Grilled Rib Eye Steak Sandwich
served on an Onion Roll
Toppings 1.5 each:
Cheddar, American, Blue Cheese,
Avocado, Caramelized Onions, Sautéed Mushrooms,
Roasted Garlic, Applewood Smoked Bacon or Fried Egg
All sandwiches served with choice of
Cobb Slaw, Potato Salad or Fries
Espresso Rubbed Grilled Skirt Steak with Bourbon BBQ Sauce,
Escalloped Potatoes and Fried Onion Hay Stack
Smothered Pork Chops with Mushroom Onion Gravy,
Cajun Rice and a “Mess o Greens”
Grilled 3 Meatloaf
A Blend of Ground Pork, Veal and Beef
with Captain Powers’ Salvation Army Corn Pudding,
Creamed Spinach and Red Skin Smashed Potatoes
Chicken n’ Biscuits
Poached Chicken Breast with Celery, Onions,
Carrots, Mushrooms, Potatoes and Peas with Cheddar-Chive Biscuits
Seared Diver Scallops
Applewood Bacon, Shallots, Shiitake Mushrooms,
Fried Leeks and Parmesan Cheese
Roasted Garlic Yukon Gold Mashed Potatoes
Mess o Greens
Captain Powers Salvation Army Corn Pudding
Fried Onion Hay Stack
Cinebistro is committed to using local sustainable food sources and products whenever possible.
Sashimi Grade Tuna Ceviche
with Coconut Milk, Lemon, Chili Peppers and Crisped Shallots
steamed in White Wine with Garlic, Dried Red Chili Flakes,
Spicy Chorizo, Tomatoes, Leeks and Corn
Gambas con Tocino
Bacon Wrapped Shrimp stuffed with Water Chestnuts
and Jalapeño with Guava -Horseradish Sauce
Mojito Calamares a la Plancha
Calamari seared on a flat top grill with
Tomatoes, Garlic, Lime, Rum, Brown Sugar and Mint
Traditional Omelet with Chorizo, Potato and Caramelized Onion
Sweet Plantain wrapped Grilled Skirt Steak,
Sofrito and Smoked Queso
Lime – Coconut – Curry Sauce
Jerk Chicken Wings
tossed in Sweet Chili-Mango Sauce
Croquetas de Jamon
Traditional Ham Croquettes
Kick Ass Guacamole
with Fresh Chips
Champiñones al Ajillo
Assorted Exotic Mushrooms sautéed in Herb Oil
with Dried Chilies, Garlic, Shallots and Spanish Sherry
Crostini Duo de Pimientos y Acéitunas
Fire Roasted Peppers with Goat Cheese
Olive Tapanade with Garlic and Herbs
Traditional Cuban Pressed Sandwich
of Roasted Pork, Baked Ham, Swiss Cheese,
sliced Pickles and Mustard
1/2 lb Grilled Angus Hamburger
Toppings: Sauteed Onions or Mushrooms, Cheddar,
Blue or Swiss Cheese, Fried Egg, Applewood Smoked Bacon, Avocado
Grilled Skirt Steak or Grilled Chicken Breast
with Roasted Tomato Chimichurri Sauce,
Rice and Beans, Fresh Herb Salad
with Marcona Almonds and Grapes
Braised in Rioja Wine
with Roasted Vegetables, Cabbage and Rice Pilaf
Yellowtail Snapper a la Margarita
sautéed with Tequila, Lime, Bananas and Toasted Almonds
served with Rice Pilaf
with Mango, Grilled Asparagus, Avocado, Hearts of Palm
with Toasted Pine Nut Viniagrette
Grilled Chicken Penne Pasta
with Roasted Peppers and Asparagus
Garlic Asiago Cream Sauce
Cobb Cobb Salad
Romaine, Grilled Chicken Breast, Avocado, Corn,
Scallions, Roasted Peppers, Bacon, Grape Tomatoes, Gorgonzola
and Crisp Tortilla Strips with Lime-Cumin Dressing
Burrito de Vegetales
with Sautéed Mushrooms, Celery, Onion, Peppers,
Guacamole, Sour Cream, Chipotle Aioli, Rice and Black Beans
add Chicken, Steak or Shrimp $3
Manchego with Membrillo, Delice Triple Creme,
Pecorino Romano Fricca, Cabrales Crostini, Honey Goat Cheese
Seared Diver Scallops over Caramelized Onion-Redskin Smashed Potatoes with Oxtails, Roasted Shallots and Shiitake Mushrooms
Lobster Taco in Beet Root Tortilla with Fresh Guacamole and Chipotle Aioli
Shrimp Sauteed in Chile Oil, Garlic, Brown Sugar and Lime on Won Ton Stack
Grilled Mozzarella Di Bufala Wrapped in Grape Leaf. Served over Heirloom Tomatoes with Basil Chiffonade, Extra Virgin Olive Oil, Twelve Year Old Balsamic Vinegar and Cracked Black Pepper
Steamed Artichoke with Lemon-Pepper Dipping Sauce
Sake Steamed Clams with Lemongrass, Ginger, Scallions and Fermented Black Beans
Terrine of Grilled Eggplant, Roasted Peppers, Kalamata Olives and Smoked Gouda. Served with Crustade
Grilled Oysters on the 1/2 Shell. Napped with Lemon – Cucumber Infused White Wine Reduction
Tofu, Shiitake Mushroom, Mountain Potato and Pea Shoot Cake. Embraced with Sake, Ginger and Soy
Seared Foie Gras with Asian Pear and Plum Wine
Crabmeat, Asparagus, Mango, Avocado and Hearts of Palm. Toasted Pinenut Vinaigrette
Arugula Salad with Jicama, Red Onion, Goat Cheese, Sunflower Seeds and Radish Sprouts. Ruby Red Grapefruit Vinaigrette
Spinach Salad with Roasted Beets, Pancetta, Maytag Blue Cheese and Candied Spiced Walnuts. Passionfruit Vinaigrette
Baby Mesclun Greens with Watercress, Fresh Herbs and Belgium Endive. Lemon-Dijon Vinaigrette
Spicy Shrimp and Oysters. Served over Linguine with Lobster Essence and Chives
Penne with Grilled Chicken Breast, Sundried Tomatoes, Broccoli, Goat Cheese and Toasted Pinenuts. Balsamic Chicken Reduction
Orecchiette with Exotic Mushrooms and Asparagus Tips. Sauteed in Truffle Oil with Gorgonzola Cream
Stir Fried Japanese Buckwheat Noodles with Napa Cabbage, Broccoli, Peppers, Scallions, Bacon, Tomago and Pickled Red Ginger
Yellowtail Snapper Sauteed with Bananas, Lemons and Toasted Almonds. Served over Banana Leaf with Orzo Pilaf and Grilled Hearts of Palm
Grilled Salmon Enrobed in Green Apple, Smoked Bacon, and Shallots. Served over Spinach and Grilled Portabella with Lemon Sea Foam
Grilled Sushi Grade Rare Tuna. Vegetable Stir Fried Mifun Noodles. Champagne – Ginger Sauce. Wasabi Caviar
Floribbean Spiced Pan Roasted Chilean Seabass Drizzled with Avant Gardens Grapefruit Syrup. Asian Vegetable Salad
Tempura Soft Shell Crabs served over Seaweeds Salad with Miso Glaze and Wasabi Cream
Blackened Ribeye Steak with Green Peppercorns and Boursin Cheese. Straw Vegetables. Caramelized Onion Smashed Potatoes
Basil Infused 1/2 Roasted Chicken with Roasted Garlic Pan Sauce. Served over Tomato Cous Cous with Chardonnay Braised Fennel
Grilled Filet Mignon with Shiitake Mushrooms and Roasted Shallots – Marsala Demi-Glace. Grilled Polenta
Herb Garlic Crusted Pork Tenderloin. French Lentil Salad with Oven Dried Tomato. Basil – Mint Oil
Recipes became mere suggestions, teasing me to make them my own. Taunting me. Guidelines, not contracts. Soulful encounters that yielded instant gratification! Jazz cooking. Play the form, and then veer wildly into the abyss. Combining equal parts technique, wants, needs, accidents, budget, etc, my improvisational skills developed. Grooving in the kitchen is parallel to grooving on a bandstand. I could relate. A lifelong infatuation with food and music, it ís so simple, became one and the same. A culmination of a body of work spanning decades. These recipes satisfy me. Others too, evidently, as Iíve been able to parlay them into a respectable career. Follow them exactly, or take the merest snippet and adapt it to your own particular ambition. See them for what they are, a collection of ideas meant to provoke thought and pleasure. Enjoy.
Oven Roasted Vegetables
1 ea, assorted vegetables for roasting, cut into bite size portions such as:
Broccoli, Red Onion, Leeks, Red Pepper, Yellow Pepper, Zucchini, Yellow Squash, Whole Garlic Head (sliced 1 inch below the tail), Olive Oil, Salt & Pepper to taste
1. Preheat oven to 350
2. Place all ingredients (except garlic) in a bowl and toss with olive oil & salt & pepper.
3. Oil the whole cut garlic and place cut side down on sheet pan.
4. Add other vegs to sheet pan and bake turning occasionally aprox 30-45 min.
Note: do not turn the garlic.
Spicy Garlic Sauce
2 TBS Chopped Garlic
1 TBS Chopped Shallots
LG Pinch Dried Red Chili Flakes
Juice of 1 Lemon
2 OZ Olive Oil
4 OZ Noilly Prat Dry Vermouth
2 TBS Chopped Parsley
8 OZ Heavy Cream
Salt & Pepper to taste
1. In a heavy saucepan over high heat add olive oil and brown garlic to light golden.
2. Sweat shallots to translucent (aprox 30 seconds).
3. Add chili flakes.
4. Deglaze with lemon juice.
6. Add Noilly Prat Vermouth and reduce by 50 %.
7. Add heavy cream.
8. Reduce until bubbles become larger and fewer (Approx 3-5 mins).
9. Salt & Pepper
10. Pure and add Parsley
11. Adjust seasonings if necessary, keep warm.
4 Soft Shell Crabs, cleaned of lungs, tail and eyes.
4 OZ Clarified Butter
4-6 OZ Dry White Wine
Salt & Peppr to taste1. Heat sauté pan with 1 oz clarified butter per soft shell.
2. Dredge soft shells in seasoned flour.
3. Place top down in sauté pan and brown approx 3 mins.
4. Salt & Pepper
5. Turn soft shells and brown on bottom side approx 2 mins.
6. Add white wine and reserve in oven with roasted vegs.
Arrange roasted vegs on plate with browned garlic head off to one side. Lean soft shell up against whole garlic head. Sauce over the crab and around the vegs.
Recipe can be scaled up in direct proportion
These are some of the winning recipes from the Delray Beach Garlic Festival Professional Chef’s Competition. I won it 3 years running and retired when I relocated back to Chicago.
The way these particular recipes came to pass via the rules of the competition is that it’s basically a mystery basket that must include the key theme of garlic.
Two Chefs competing mano a mano.
One hour. Two talented assistants. They’d be the piano and bass to my drums on a bandstand. Crowds of a few hundred sitting on bleachers watching, while three M C’s deliver a running commentary.
No idea beforehand as to what the ingredients will be. Four judges for whom you make individual appetizers, entrees and, if you dare, dessert.
Talk about under a microscope.
Solid technique coupled with tasteful improvisational abilities.
Staggering when done correctly. When the planets are in alignment. A daunting task under the best of circumstances. Challenging, fun, intense, rewarding. It really stretches you.
To me, music, food and art share so many similarities. Texture, tempo, imagination and balance come immediately to my mind.
It’s all the same but in a different way.
So, once again, these were all made up on the spot. No clue as to what I could expect to be working with in advance.
It’s been my good fortune to have spent my life playing Jazz and truly believe that this fact is what has given me a winning edge in this competition, not to mention life in general.
While some of my competitors may have visited, none have lived there.
The mystery ingredient this year was lobster. In the preceeding years it has been soft shell crab, monkfish and foie gras. Heres what I came up with on the fly:
Tempura of grilled lobster medallions over asian stir-fried vegs served over coconut risotto cake with cilantro and garlic chives with a coconut curry cream sauce w/garlic, ginger and lemon grass.
Stuffed poblano pepper with poached lobster, apples, walnut, maytag blue cheese, toasted pine nuts. wrapped it like a roulade and sliced it so it looked like sushi. served over aztech sucmytash of corn, onions, peppers, cactus leaf, hearts of palm, sweet vermouth, finished w/sweet butter. garnished w/arugala and served with a jalapeno tomatillo sauce.
Olive oil poached lobster claws w/garlic, served over sliced caramelized butternut squash w/sauted spinach and white asparagus w/garlic. roasted garlic lemon beurre blanc.
For dessert, floating islands. quenelles of italian meringue w/pureed lobster poached in garlic cream. 2 sauces, mango and kiwi, put in a bowl with sauces opposite ea other in triangular patterns w/the quenelle in the middle. garnished w/an orange segment dipped in a blueberry coulis finished w/hazelnut liquor and butter.
Most recently, Chef Lake’s work has seen him designing innovative specialized menus and kitchens for restaurants and movie theatres while consulting and researching throughout the world.
Lake’s work and travels includes stints at The East Bank Club in Chicago, the Sunset Marquis in West Hollywood, Izakaya Hiwatta in Ichinomia Japan and Chef d’Cuisine of Purpur, a legendary restaurant and club in Zurich, Switzerland.
He was also part of the reopening task force for The Shelbourne on St. Steven’s Green, a European 5 star grand hotel in Dublin. The Irish wrote their constitution there while hiding the rebels upstairs. Oscar Wilde was a regular and lived just down the street.
While visiting The Taj Hotel in Mumbai India, friend and expatriate Chicago Chef John Mooney requested Lake to lecture his staff on his brand of creative and improvisational cooking: Jazzfood. His staff was about to embark on a culinary, inter hotel group, chefs competition that the Taj was holding amongst their many properties on the subcontinent. Lake had won several competitions of that very type, and addressed Mooney’s staff. Evidently it was taken to heart. One of them won.
A recent project is CinéBistro for Cobb Theatres for whom Lake helped open the Miami and Tampa locations. At this time, numerous others are in various stages of development and construction and in which he will oversee all food related issues.
Lake has been described as talented, tough, hilarious, and egotistical, with a mushy center.
See Restaurant Consultant for more information.
I like to eat. As a kid, I had a deal with my father (who at one point must have been more adventuresome than I’ve ever been aware of since) that I would try anything. If I didn’t like it I didn’t have to eat it, but I at least had to try. This broadened my horizons considerably at an early age, and developed my taste buds in a series of events that has led to my book. As my mother was not exactly a wonderful cook, it led me to wanting to control what I was putting in my mouth. I was accused of ordering off the right side of the menu. Willfully ordering the most expensive and lavish meals, just to taunt my father and our “just try” deal. My father only had to finance this until I was 16. I’ve been saddled with supporting this habit ever since. The onus upon moi.
What to do? As it became apparent that I couldn’t afford to keep myself in the manner I was accustomed to, something had to be done. It started innocently enough. How could I eat the type of food that I had been spoiled by, and accustomed to? An idea gradually took shape. Forming in the most primitive reaches of my brain, traveling synapses inched their way to my tongue, my eyes, my nostrils, my fingertips. The answer was right inside of me. I could do it myself. On a student of life’s budget, it became necessary to adapt. As a jazz musician improvises, so can a poor would be aspiring gourmand. Recipes became my own. Substitutions and inspiration collided in my kitchen. If you could play Summertime with a funk beat, then why I reasoned, couldn’t I add more garlic to a recipe I knew needed it?
- Most recently has helped pioneer the integration of fine food dining in premium movie theaters throughout the country.
- Three Time Winner of The Delray Beach Garlic Festival Professional Chef competition.
- Participated in numerous “Great Chefs of L.A.” charity events.
- Award winning Chef for over 25 years, having worked in Chicago, Los Angeles, South Florida, Phoenix, Maui, Paris, Las Vegas, Provence, Canada, Japan and Zurich.
- 3 Star food rating from the California Restaurant Writers Association.
- 4 Diamond award from Mobil.
- As Executive Chef and Director of Food and Beverage at the Sunset Marquis Hotel and Villas in Los Angeles, and also while working as the personal Chef to Live Nation in Phoenix, I’ve been honored to cook for the likes of an impressive A list of Music and Hollywood celebrities that includes:
Bono and the Edge, George Harrison, Julian Lennon, Tina Turner, Bruce Springsteen, Phil Collins, Julio Iglesias, Harry Connick Jr, Grace Jones, Alice Cooper, Sammy Hagar, Chrissy Hynde, Joe Cocker, Jeff Beck, Madonna, Sam Moore, Morrisey, John Paul Jones, Sinead O Conner, Nils Lofgren, Ian McDonald, Axel Rose, Ozzie and Sharon Osbourn, Randy Johnston, Susanne Pleshette, Malcolm Mc Dowel, Michael Caine, Donna Mills, Peter Falk, the President of Greenpeace, the Consul General of France, Elle Magazine, a wine dinner featuring Mike Grigich and a party given by a Prince of the Royal Saudi Family.
Photography is a lot like jazz. Some of the best shots are unplanned — random moments that blend the right time and place with the photographer’s skill for instant improvisation — a deft manipulation of light and angle, an eye for emotion.
The culinary arts also contain elements of improvisation. Photography is like jazz, which is like cooking. Perhaps there’s a thread that links the senses and connects artists of all media.
That may explain why Alan Lake, a professional jazz musician and chef, found himself snapping pictures at the Carnival of Venice last February. Those photographs are now gracing the walls of the Stonewall Library in Fort Lauderdale.
The Accidental Tourist
Lake was literally an accidental tourist when he arrived in Venice. He had just completed a three-month temporary job in Zurich, where he worked as a chef at the exclusive Pur Pur restaurant. After touring Tuscany for three weeks, he decided to drop by the city of canals and gondolas.
“I just happened to land there during Carnival,” he says. “I didn’t even know it was happening.” After getting a taste of the vibrantly colored costumes and activity-packed campi (small squares or open areas), he ran back to his hotel, grabbed a borrowed camera and set out to seize some moments. “I played like a National Geographic photographer on assignment,” he says.
Such spontaneity is nothing new for Lake. His life has been a multisensory experience, and he feels a constant need for new stimuli. “I’ve been exposed my whole life to good art, good food and good music,” Lake says. “It all comes from the same part of my mind.”
The son of Russian immigrants, he grew up in Chicago, where his family owned a women’s clothing store. “We used to go to New York a lot to shop for clothes, and we would visit the Gugenheim. My parents encouraged an appreciation of the arts and culture. I really got into the Frank Stellas and Monets.
“I’ve always been a really visual, tactile individual. I used to arrange the racks in my parents’ store.”
But his first love was the audio arts—specifically percussion instruments. Lake, 48, started playing the drums at age nine. He took courses at the San Francisco Conservatory of Music in the 1970s, and later took private lessons from some well-known musicians.
‘Shaping Air’ for Madonna
Lake says he plays 60 different percussion instruments and writes lyrics. He creates “sample sounds,” which are then mixed into music. He has provided percussion sounds for several Madonna records, including “Who’s That Girl,” “Like a Prayer” and “True Blue.” He has also worked with the famous producer Pat Leonard.
“I shape air for a living,” he quips.
He has also shaped some tasty dishes, as executive chef and food and beverage director at the Sunset Marquis in Los Angeles for 2 years. His specialty is garlic, and he is the author of The Garlic Chef’s Cookbook, which will be released November 1.
Lake will share both his culinary and musical talents at the Garlic Festival in Del Ray Beach November 1-3. He will compete in a cooking contest and perform with an eight-piece Latin, jazz, funk band. “I’m either a player who cooks, or a cook who plays,” he says. “My food is jazz food—I improvise a lot with it, too.”
Although photography is a new addition to his repertoire, he has approached it with the same energy and enthusiasm that he brings into the recording studio. After taking the Carnival pictures with a 35-milimeter, manual-focus camera, he sought the advice of a graphic designer friend and a commercial printer about the best way to present them. He eventually decided to print many of them on premium-quality watercolor paper. “I wanted to make sure that the contrast was very sharp—so that they jumped out.”
The effect is eye-pleasing, as the rich colors of the custom-designed costumes really stand out.
The world-renowned Carnival of Venice dates back to the Middle Ages. Centuries ago, only members of the nobility were allowed to wear masks. Today, the activities include theatrical performances and an array of ancient games.
“There’s a whole industry that surrounds Carnival in Venice,” Lake says. “Stores and kiosks sell jewels and masks and rent costumes year-round.”
Although he has worked 9 to 5 jobs in the past, Lake now enjoys his life as a freelance musician and chef. He recently had a four-month gig as a chef in Japan.
He is one of a new breed of renaissance men.
I constantly seek out inspiration and thrive on the exotic. India was all that and more and I’m certain that I’ll still be digesting just how it affected me for quite some time.
I wanted to have my mind blown good and bad, sometimes 20 times a day, sometimes, an hr.
Well, it worked.
Fascination and horror preoccupied me nonstop. Nothing in my life prepared me for India. No book you can read, film you can view or picture you can look at can begin to do it justice.
Upon arrival, absolute and utter sensory overload washed over me and did not subside for a minute during my entire stay. It wasnt an easy trip but it was a stimulating trip, which is why I went I the first place.
Heres a few pix, empty without the contrasting sights, sounds, smells, and spirits of the people.
Alan Lake captures the spirit of the Carnival of Venice in this series. Available for purchase at: artfusiongallery.com or contact Alan Lake.
All photos copyright © 2003 Alan Lake. All rights reserved.
An accomplished chef for over 3 decades, Alan works as a restaurant consultant as well. His clients include Aviva Restaurant, Authentaco, Pensiero Ristorante, Cinetopia, Cobb Theatres’ CinéBistro, Live Nation Regular Guy Golf Tournament, Purpur Zurich, Izakaya Hiwatta Japan and The Shelbourne Hotel Dublin
Getting in touch with me is simple. Email Alan Lake
Born and raised by first generation Russian/Jewish/Americans in the multicultural Chicago of the mid 50’s. That prepared me for what was to come very naturally as a result. Early ethnic influences, first lessons in culture, food, music, civics etc… I’ve aways truly felt that I’m a citizen of the world. I was a sponge and loved it all. Also, an immigrant work ethic with old country morals and principles. I naturally rebelled against these, but have since returned to, and find great comfort in them. Part of my evolution was to embrace karma
That said, I was never really encouraged to do anything, but on the other hand, I was never discouraged either. I think that has a lot to do with why I don’t mind trying new things that interest me, to see if I can learn to do them well.
The attainment of knowledge was big in my house. When you’re being raped and pillaged by Bolsheviks, you learn that land and possessions can be taken from you, but what’s in your head, is yours forever.
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