Ronnie Suburban guest bartending @ Prairie Fire [past event]

Hi all,

Once again, I've been invited to do a guest-bartending stint at Prairie Fire, this time on Tuesday November 16, from 6-8 pm. I'm not yet sure of all the details but it will be a 2-hour session during which a few cocktails and a selected appetizer will be featured (though the regular bar and menu will also be available). I'm still deciding between a few potential cockail recipes that I'm going to serve, so as the details fill in, I'll come back and update the thread. All tips from the event will be donated to the Northern Illinois Food Bank.

I hope that some of my fellow LTHers will come out, say hi and let me mix up some drinks for them. As was the case back in February when I last did this, I will not be cooking the appetizer, which is fortunate news for everyone involved.

Prairie Fire
215 N Clinton
Chicago, IL 60661
312 382-8300

=R=

Disclosure: I have a miniscule financial interest in this restaurant.

I will put this on my calendar to stop by for a drink or 2...

How cool is that! When I retire in Feb. I will look forward to attending more things like this. Have fun.

Update: the menu for next Tuesday (11/16) is set . . .

I'll be mixing up a cocktail of my own creation called Folding Money, which consists of Rye (hopefully Templeton, if we can get some), Carpano Antica, Chartreuse and a few other goodies. It'll be paired with a local beet salad, featuring an artisanal goat cheese from Capriole Farm and toasted pecans.

Prairie Fire's full bar and menu will also be available.

I definitely hope to see some LTHer's at Prairie Fire next Tuesday!

=R=

I'm taking the 6:17 Metra. I hope to run into a few other LTHers there.

I was lucky enough to stop by briefly and enjoy a Folding Money. It was truly delicious - everything I love in a good cocktail. My only regret is that I could only have one as I had to meet a friend up north. Maybe they'll add it to the menu and I can go back and enjoy it again? Though perhaps not as expertly and lovingly made. Thanks for the deliciousness, Ronnie!

i was a VERY late arrival and am sorry to have missed all but a few LTH'ers. Thanks to Ronnie for a lovely Old Fashioned and the aforementioned Folding Money which was a terrific cocktail--a great layering of flavors. And I like the name, as well as the story behind it

A few additional stops (my first trip to a VERY crowded-with-hipsters Whistler and the newly star-annointed Longman & Eagle) made for a long night and a challenging morning. But glad I didn't miss it!

Thanks, to everyone who came out on Tuesday night. I had a great time and have now solidly staked my claim as Chicago's slowest (non) bartender. I think that after 2 drinks were ordered I was already 'in the weeds' and no, I wasn't even drinking. I apologize to all of you who had to wait while I got it together. It's hard (harder than I anticipated, anyway) being away from one's own personal set-up and making drinks at a remote location. Another personal apology to REB, who choked down that horrible rum drink I made without batting an eye. I owe you a "real" drink!


"Working" behind the bar at Prairie Fire (photos by stevez, thanks!)

I consider the event a success because all-told, we raised $200 in tips for the Northern Illinois Food Bank. I can't think of a better reason to drink than for charity . . .


The tip jar

As for the "Folding Money," I like the term, which is the name of a great song by Radney Foster. Of course, the song's all about how one needs folding money to have any fun or get anything done in this world. I also really like the "Old Money" cocktail, which was created by Benjamin Schiller back when he was at In Fine Spirits. The distinguishing spirit in that cocktail is delicious Nux Alpina Walnut liqueur, which is also in the "Folding Money." So, as an homage to the great Mr. Schiller, I named the drink "Folding Money." Here's the recipe:

1.5 ounces Templeton Rye
.75 ounces Carpano Antica
.5 ounces Chartreuse
.25 ounce Fresh Lime Juice
4-5 drops Peychaud's bitters
7-8 drops Nux Alpina Walnut liqueur

Combine first 4 ingredients and shake with ice.
Strain and pour over large ice form into rocks glass
Float bitters and Walnut liqueur on top
Serve

=R=

I'm glad the event was a success....in just a couple short years I will be old enough to stop by if you're still guest-bartending

My Bride and I were able to make it down after me enduring a brutal drive from NW IN to Oak Park to pick her up and back Downtown. Well worth the trip!



As always Ronnie did a great job behind the bar and the company and abundance of food ordered by our fellow LTHers, awesome as usual.


Sausage Pizza and a bunch of other fresh ingredients.


Our host in his glory! Life is good.

Fyi, my wife, and cheesecake maker extraordinaire Jen will be guest bartender tomorrow night at Prairie Fire. She be pouring Sparkling Pomegranate Sidecars for Children's Oncology Service's One Step Camp. Stop by and say hello for have a drink for a great cause.