North Suburban Bouillabaisse Dinner March 23

While Le Titi de Paris was still around, a group of friends and I used to go every winter to enjoy the amazing bouillabaisse prepared by Chef Michael Maddox. When the restaurant closed, we were concerned -- what would be do without our annual bouillabaisse fix (or were we really there for the rouille)?

Last year, a friend with a very large kitchen offered us his place, and Michael Maddox came and cooked for us and fed us beautifully. But this year, that friend's kitchen was not available. So I contacted Michael and asked if he knew of a place -- and his friend Dave, of Dave's Specialty Foods, is lending him space for both cooking and dining.

Which brings us to March 23. My usual group of friends are already "in" for this, but we have room for 10 more people, if anyone here is interested in a splendid dinner -- salad, bouillabaisse, and dessert -- byob for wine -- $45 inclusive.

We'll be gathering at 4:30. Michael will talk about preparing bouillabaisse, and then we'll eat.

Let me know if you're interested. You absolutely must reserve if you want to come -- no walk-ins -- because this dinner will be prepared especially for us. Plus space is limited.

Hope a few of you can join us. This is really good bouillabaisse.

105 W Prospect Ave
Mt Prospect, IL 60056

Attending so far from LTH:

1.Cathy2
2. Helen +1
3. nsxtasy+1
4. Moetchandon
5. nr706
5. Irisarbor + 1

Can you add Moetchandon and me? I remember my first bouillabaisse at The Bakery under chef Louis Szathmary ... incredible. I'll love to see how Chef Maddox approaches it.

Irisarbor +1
mmmm rouille! la pain!
J'aime beaucoup la bouilabaise!

nsxtasy+1

Merci!

Cynthia, does the chef have any wine suggestions?
.

Not Cynthia but Provençal Rosé works really well. Or, any of the dry whites from the south of France.

Sorry -- I've been out of town. But I agree with mhill95149. Bouillabaisse comes from the south of France, so wines from the south of France make a lot of sense.

Thanks to Cynthia for organizing a truly memorable meal.


We started with a paté with cranberries.


Our salad included mesclun, roasted beets, grilled asparagus, and goat cheese.


The star of the show - I believe Chef Maddox said there were ten different types of seafood included, which made every spoonful different. The rich broth would have been great on its own.


We had four desserts, including the cake made by Irisarbor (in front). Flourless chocolate cake (top), creme brulée (right) and apple tart were all good. And by selectively sampling the chocolate lettering, it could read "Fiends coming to get her."

All in all, a very enjoyable evening.

Everything was fantastic - all of the foods, and the company as well. Thanks to Cynthia for organizing, to Michael for cooking, to his son for serving, to Elaine for the additional pastry, to all for the wine (with special props to Janice for her selection ), and to all for attending.

It's a long time since the last time I had bouillabaisse. I loved Michael's version! Amazingly rich, with that flavor that comes from all the seafood in it (same way a really great lobster bisque comes from endlessly steeping the lobster carcasses). Wow!

Anyone who is interested in hiring Michael (whose business card notes that he is available as/for "instructor, demonstrations, and private events), he can be reached at chefmrm@sbcglobal.net

Thanks also to Dave's Specialty Foods for providing the venue. It was our first time in their shop, and we'll be back to try their foods. Their pot pies and bread pudding look terrific in the photos on the display case!

Glad folks had a good time. I've been enamored of Michael's bouillabaisse for years, so I knew I'd love that. The excellent company made the evening even more fun. We'll have to plan another theme dinner sometime, now that I know Michael has a place he can fit a few of us in. If nothing else, we'll definitely plan on going back for bouillabaisse next year.

nsxtasy wrote:
Thanks also to Dave's Specialty Foods for providing the venue. It was our first time in their shop, and we'll be back to try their foods. Their pot pies and bread pudding look terrific in the photos on the display case!

I got back to Dave's -- and figured it deserved its own thread. So if others return to check out the goodies, there's now a place for it. (And the bread pudding is even better than it looks.)