In the Press: City Works and Front of the House
It's no surprise that diners take weekend brunch seriously. Luckily for us, Chef Paul Katz from City Works Eatery and Pour House was able to give us a behind-the-scenes look at the amazing brunch dishes he's created when he spoke with WGN News.
City Works Eatery and Pour House just opened their 8th location in Schaumburg, making this Chicago suburb their first location in Illinois! Their 9,000 sq. ft. location features over 90 local and global beers on tap, classic American food with brilliant chef-driven twists, and an upbeat, energetic atmosphere. With gigantic HDTVs and state-of-the-art A/V, and bocce ball, City Works is the unique pairing of ultimate sports bar and delightful upscale restaurant.
But before you head there for a night on the town, take a look at the exciting entrees that they're serving up at brunch!
For starters, their decadent French toast.
This Bailey's cream cheese-stuffed French toast is dipped in a vanilla ice cream batter, fried, and then topped with a refreshingly sweet berry compote. It's then garnished with powdered sugar and plated using the Harmony plates from Front of the House.
And who could forget the other major favorite? The short rib rash!
This savory dish features a jalapeño salsa for that extra kick and then topped with two fried eggs. Katz was kind enough to let us in on the secret by providing the recipe for those wanting to try their hand in the kitchen at home.
And all of these tasty meals? They're perfectly plated using Front of the House!
All of the brunch entrees and ingredients are perfectly plated using the Harmony plates and Mod plates and platter from Front of the House. For meals that are rich in color, the white backdrop of these plates and platters just does the job right!
To visit City Works Eatery and Pour House, head over to their Schaumburg location at 1850 E. Golf Road. And to watch the whole segment on WGN News, click here.
SHORT RIB HASH RECIPE:
Ingredients:
Olive oil, blend ¼ cup
Potatoes, Russet 1/2" cube (skin on) 1 lbs.
Salt, Kosher 3 Tb
Spice, Black pepper ground 1.5Tb
Spice, cumin ground 1 ½ Tb
Spice, Coriander ground 1 ½ Tb
Pepper, Jalapeno rough chop 1 cup
Onion, Yellow, medium, rough chop 1/2 each
Water 1 cup
Red & Green Bell Peppers 1/2-inch dice 1/2 cup
Yellow Onions 1/2-inch dice 1/2 cup
Braised Boneless Short rib 1/2-inch dice 1
4 Whole Eggs
Procedure:
1. Make the pan-fried potatoes: Add vegetable oil into a counter top fryer set at 350 degrees or place vegetable oil into a 6” deep pan and heat until oil reaches 350 degrees, Place potatoes in batches and cook each batch until potatoes are golden brown remove form oil and place on a paper towel lined tray to soak up oil. Season potatoes with salt; set aside.
2. Make the spice mix: In a stainless-steel bowl, combine salt, pepper, cumin, and coriander; set aside.
3. Make the jalapeno salsa: In a sauce pan add jalapeno, green bell pepper, yellow onion, and water.
Bring to a boil, cook for about 5 minutes. Transfer to a blender and blend on high until smooth. Season with salt and pepper, mix well, and cool.
4. Make the hash: In a sauté pan over medium high heat add oil and yellow onions and cook until slightly translucent. Add red and green bell peppers and cook for 1 minute. Add the short rib cook for 1 minute. Add crispy cubed potatoes and spice mix, cook for 2 minutes allowing for all flavors to combine and heat through.
5. While hash is cooking, cook 2 eggs on flat top; season with pinch of salt and black pepper.
6. Add hash mix to plate. Drizzle with jalapeno salsa, and top with two sunnyside eggs.
