Author Archive

Bye Bye Lushies

Thursday, June 18th, 2009

It seems that the time has come for my second and last blog posting - I do not enjoy writing, nor do I command the written word as well as my Lush counterparts.

I’ll soon be starting my new life in a faraway land called Utah (yes, they sell alcohol there, and yes, some beers have less alcohol, and yes, you do get drunk at 4500 ft on low-alcohol beer just as easily as you would down here at sea level, or are we below sea level?). While I’m very excited to go back to my adopted home, it makes me a wee bit teary to say goodbye to yet another set of friends and coworkers. It has taken me six years to find such great friends in Chicago and they are what I will miss the most about this place when I leave. If I’m lucky, I will have many visitors to my new home! I really wish I could stick a little Gmail digi-emoticon here. (more…)

LUSH Interview: 10 Questions with Rob Salitore

Friday, May 1st, 2009

Ten Questions With…

ROB SALITORE

BIO: Rob is a long time supporter of LUSH, actually one of our first customers!  Although he works mainly in construction, Rob’s latent talent is developing deep friendships and creating a growing appreciate for sharing moments, and sips, with amazing people.  He also has phenomenal connections in the beer and wine world.  On his ‘off’ time, Rob represents Linne Calodo wines in Chicago.    This is one cool guy.

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ReCap: Whiskey Week Night #2 and #3

Friday, April 3rd, 2009

April 1st, 2009

Whiskey Fest, hosted by the Hyatt Regency, is an annual whiskey throwdown of the best traditional and innovative distillers in the world.  A few brewmasters join in on the fun with intense barrel aged brews, and a collection of local distillers are on display, as well.

One gigantic conference hall.  400 distillers. Oodles of whiskey. 4 hours.  Go!

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ReCap: Whiskey Week, Night 1

Wednesday, April 1st, 2009

Mr. Julian Van Winkle arrived promptly at 5:30pm, a full half hour before expected, minus his signature mustache.  In true Lush style, a few die hard Pappy Van Winkle drinkers waltzed in minutes later to grab a few bottles and a signature before the tasting began.  Whirlwind of bourbon drinking begins!

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LUSH Interview: 10 Questions with Fernando Beteta

Wednesday, March 25th, 2009

LUSH Interview, 10 Questions with…

Fernando Beteta,

Sommelier and Manager of NoMi at the Park Hyatt

NOMI
At the Park Hyatt Hotel
800 N. Michigan Avenue
Chicago, IL 60611
(312) 239-4030

BIO: So, this kid knows a thing or two about wine…and food. When Fernando speaks of his mom’s cooking, he is evoking the essence of real freakin’ authentic Guatemalan food. But, he has traveled extensively, sampling language, culture, food and beverage from the east and west, as well as the middle, up and down. Mr. Beteta is graced with an advanced palate, a good nose, and a charming personality. His wine and menu pairing is quite lovely and he is absolutely adept at pulling off such a prestigious and demanding position at NoMi. Fernando has dashing good looks and a rockin’ collection of awards, including 3 editions of ‘Best Young Sommelier Midwest’ by L’Ordre Mondial Des Gourmets Degustateurs Chaine Des Rotisseurs and is officially a ‘Rising Star’, although we think his star quite high enough at the moment. Wanna meet us at NoMi for a glass of wine?

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Chicagoist Podcast: LUSH and WhiskeyFest

Monday, March 23rd, 2009

Our very own Ms. Rachel Driver, manager of LUSH, was live online this afternoon chatting about WhiskeyFest, and the LUSH Week of Whiskey. Check it out…

http://chicagoist.com/2009/03/23/chicagoist_podcast_323_-_booze_glor.php

But, the lineup of events is also posted below, so you can be in the know about all the FREE Lush tastings. It’s all whiskey all week…and whiskey barrel aged beer, and cocktails, and whiskey barrel aged rum…can you tell we are EXCITED?!

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LUSH Interview: 10 Questions with Tatiana Abramova

Thursday, March 19th, 2009

Ten Questions With…

Ms. Tatiana Abramova
Wine lover and collecter

BIO:
Tatiana met the LUSH crew a couple of years ago while expanding her search for all things delicious in wine.  She brought her gregarious disposition, challenging opinions, and a few bottles of wine to share.  By day, Tatiana is a mild mannered, strict yet fun, Mary Poppinsish figure, shaping the lives of two little ones.  By night, Tatiana is dedicated to increasing the depth of her wine knowledge and prowess, exploring the best menus in Chicago, and finding the perfect bottles to stock her cellar.
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LUSH Interview: 10 Questions with Jeremy Kiens

Friday, March 13th, 2009

LUSH Interview

10 Questions with Jeremy Kiens

Chef de Cuisine, Tallulah

539 North Lincoln Avenue
Chicago, Illinois 60625

info@tallulahchicago.com

BIO:

Chef Tony Graves has created a seasonal menu, well versed contemporary and world cuisine, that is complimented by Tallulah’s elegant and modern interior.  Simple, stylish, and full of dynamic flavors, Tallulah is an excellent dining adventure.  Chef Jeremy Kiens rocks the kitchen.  I highly recommend popping in and getting your eat on. (more…)

Kallari Project Chocolate and LUSH Wine

Friday, March 13th, 2009

Presented by Ms. Erin and Ms. Rachel at the Fine Arts Building, 410 South Michigan

Kallari Chocolate, Ecuador

LUSH is sticking to our eclectic tendencies and love of all things interesting, odd, and delicious, thus pairing Ecuadorian chocolate with LUSH wine is a tasty challenge!  Pairing wine and chocolate sounds like a brilliant idea…and it is, if properly executed with balanced flavors.  The trick to compatibility is to carefully match the right wine with the right chocolate.  But, since taste is a very subjective matter, you will have to experiment.  Sigh, such a tough task. (more…)

LUSH Interview: 10 Questions with Paul Kahan

Friday, March 6th, 2009

Ten Questions With…

Chef Paul Kahan

avec, Blackbird, Publican

BIO:

Chef Kahan likes good food.  He creates amazing, delicious dishes.  He seems to be one of the pivotal components within the architecture of all things culinary in Chicago.  At Blackbird, he crafts forward thinking plates with finely tuned technique, at avec, the fare is sublimely simple with a lovely Mediterranean kick, and at the Publican he plays with pig.  Yeah, he won the James Beard Award for Best Chef Midwest, too.  He is a powerful force, but exact, and executes simply tasty and entertaining meals with great prowess. (more…)