As for Graziano's, with a bit of lead-time, they'd happily assemble a tray for you. Because we just showed up on Saturday afternoon (we had very short notice), we ended up assembling our own.

=R=

J.P. Graziano Grocery Company, Inc.
901-905 W Randolph
Chicago, IL 60607
312 666-4587
http://www.jpgraziano.com

Hi,

I'm not fond of prepared food trays.

While this link is skewed to cheese trays, it offers great ideas for making trays yourself: viewtopic.php?p=103177#p103177

Regards,

Cathy2 wrote:I'm not fond of prepared food trays.

I'm the exact opposite. I love a good deli tray. In fact, when I die and the shiva's going on, the worst part about being dead will be not being able to dig into those deli trays.

=R=

Ahhhh, while obviously wishing harm come to nobody, the thought of a nice Shiva deli try loaded with smoked chubs, pickled herring, chopped liver, lox, etc. is making me incredibly hungry sitting here around lunch time with a boring old salad.

Cathy2 wrote:Hi,

I'm not fond of prepared food trays.

While this link is skewed to cheese trays, it offers great ideas for making trays yourself: http://www.lthforum.com/bb/viewtopic.ph ... 77#p103177

Regards,

Thanks Cathy, I will check out that thread. My wife mentioned going to Whole Foods and making our own for far less, so we'll read this and make up our minds.

HI,

What I really don't like about store prepared trays: sameness of product/presentation, paying for extra labor and not feeling like it reflects my tastes.

I am quite happy to pick through whatever tray anybody brings. I just don't want to pay for something I think I can do better (maybe not the prettiness, though certainly the selection).

When I die, I know the food my family will put together something that will make me cry. I have no say over what they do. If I have an advance warning, I will throw my own wake.

Regards,

Cathy2 wrote:When I die, I know the food my family will put together something that will make me cry.

This has GOT to go in the banner at some point!

As is probably obvious, I am a huge fan of Marion Street Cheese Market and Lydia Burns, a savvy cheesemonger I've been talking cheese with for many years. I just placed my vote for her in the Cheesemonger Invitational, and if you know her from MSCM, you can do the same:

http://www.cheesemongerinvitational.com/competitors/

Today's Groupon

http://www.groupon.com/deals/marion-str ... e-market-1

ziggy wrote:Today's Groupon

http://www.groupon.com/deals/marion-str ... e-market-1

Damn - that sold out quick.

Eric Larson published an op-ed in the Wednesday Journal this week stating that he is leaving MSCM. Does anyone have any additional info? Is he selling his share to Mary Jo? He really seems like the spark behind the place that keeps it locally grounded and attentive to its customers.

http://www.oakpark.com/News/Articles/05-08-2012/The_cheese_guy_says_farewell

Cheesehead wrote:Eric Larson published an op-ed in the Wednesday Journal this week stating that he is leaving MSCM. Does anyone have any additional info? Is he selling his share to Mary Jo? He really seems like the spark behind the place that keeps it locally grounded and attentive to its customers.

http://www.oakpark.com/News/Articles/05-08-2012/The_cheese_guy_says_farewell

I believe you are right that Eric was the spark, but there are now a lot of people at MSCM who carry forward that enthusiasm for the local. I'm sorry to see him go, but I have to admit, he didn't seem to be around much on the last dozen or so visits, and I think it probably is the case that he wanted to "spend more time with his family." I have spoken with folks there, and the financial arrangements with Mary Jo have not been publicized, though Eric was an owner, so such arrangments were undoubtedly made.

Marion Street Market in Oak Park has a new chef/partner: Steve Chiappetti.

Mr. Chiappetti's family is behind Chicago's oldest slaughter- and packinghouse, Chiappetti Lamb & Veal, which is the last remaining slaughterhouse in the Chicago stockyards. Over the past several decades, Mr. Chiappetti has worked in and owned several respected restaurants.

http://www.chicagobusiness.com/article/ ... eet-market

Dave148 wrote:

Marion Street Market in Oak Park has a new chef/partner: Steve Chiappetti.

Mr. Chiappetti's family is behind Chicago's oldest slaughter- and packinghouse, Chiappetti Lamb & Veal, which is the last remaining slaughterhouse in the Chicago stockyards. Over the past several decades, Mr. Chiappetti has worked in and owned several respected restaurants.

http://www.chicagobusiness.com/article/ ... eet-market

Nothing like that seasonal / local braised shortrib, shrimp risotto, and lobster to get the palate going. This place is no end of frustration to me.

This said, I like Steve's touch and sourcing, and miss Cafe Le Coq terribly. I'm hopeful.

The best thing about this place is that it exists. Almost everything else but particularly the food and erratic service, meh.

Vitesse98 wrote:The best thing about this place is that it exists. Almost everything else but particularly the food and erratic service, meh.

To me Marion is a cheese monger, nothing more.
If you that that viewpoint it makes life much easier

zoid wrote:

Vitesse98 wrote:The best thing about this place is that it exists. Almost everything else but particularly the food and erratic service, meh.

To me Marion is a cheese monger, nothing more.
If you that that viewpoint it makes life much easier

They stock a solid selection of chocolates and caramels from Chicagoland area artisans as well. I've been known to stop by just to pick up some candies from time to time.

That said, I did enjoy the chef's cooking at Cafe Le Coq and will likely give the restaurant side one last chance once he's had some time to get established.

zoid wrote:

Vitesse98 wrote:The best thing about this place is that it exists. Almost everything else but particularly the food and erratic service, meh.

To me Marion is a cheese monger, nothing more.
If you that that viewpoint it makes life much easier

I stopped in today for a splurgy cheese purchase and some baguette. It saddened me how bare the shelves were, and the monger admitted that they've cut back on inventory. On the other hand, what cheeses still exist in the display are some of the best around. Picked up an Indiana cheese called Briana that I highly recommend. Other cheeses in the case included Hook's 10 year cheddar, and Saxon's Big Ed.

Given that this was my first shopping visit in about 2 months, I'm the last person to admonish visitage. Still, I'll rue it's demise if it happens.

The Big Ed is great. I can't leave the store without it.

Vital Information wrote:

zoid wrote:

Vitesse98 wrote:The best thing about this place is that it exists. Almost everything else but particularly the food and erratic service, meh.

To me Marion is a cheese monger, nothing more.
If you that that viewpoint it makes life much easier

I stopped in today for a splurgy cheese purchase and some baguette. It saddened me how bare the shelves were, and the monger admitted that they've cut back on inventory. On the other hand, what cheeses still exist in the display are some of the best around. Picked up an Indiana cheese called Briana that I highly recommend. Other cheeses in the case included Hook's 10 year cheddar, and Saxon's Big Ed.

Given that this was my first shopping visit in about 2 months, I'm the last person to admonish visitage. Still, I'll rue it's demise if it happens.

I had Tony Soprano ringing through my head all ride home today: "You're dead to me."

If the selection was depressing a few weeks ago, it has just gotten worse. MCM has abdicated their advocacy of local and Midwestern cheeses. In fact, they've abdicated their advocacy of about any cheeses these days.

So, I'm slightly conflicted. Do I stop buying altogether to "punish" them. Make them re-stock some more cheeses, or do I buy the few vital cheeses they have left to show them there's a market still?

Anyone been here since the changeover? I know someone who went for dinner I think not too long ago, and they said it was pretty much the same. But when I look at the menu online, it looks pretty different. Plus of course the selection in the shop itself seemed pretty radically downsized the last time I popped in: less wine, less beer, less cheese, etc. Given I have always had my misgivings, I'm worried that a place with few reasons to visit has become a place offering no reason to visit.

Answering my own post, lunch here today as as poor as ever. Flatbread pizza with both burnt crust and unevenly melted cheese is pretty much a no-no. Flubbing a no-brainer dish is totally bad form.

Santander wrote:

Dave148 wrote:

Marion Street Market in Oak Park has a new chef/partner: Steve Chiappetti.

Mr. Chiappetti's family is behind Chicago's oldest slaughter- and packinghouse, Chiappetti Lamb & Veal, which is the last remaining slaughterhouse in the Chicago stockyards. Over the past several decades, Mr. Chiappetti has worked in and owned several respected restaurants.

http://www.chicagobusiness.com/article/ ... eet-market

Nothing like that seasonal / local braised shortrib, shrimp risotto, and lobster to get the palate going. This place is no end of frustration to me.

This said, I like Steve's touch and sourcing, and miss Cafe Le Coq terribly. I'm hopeful.

Veteran chef Steve Chiappetti is out as chef/partner at Marion Street Cheese Market, having exited in February.

http://chicago.eater.com/2015/3/26/7520 ... t-shuffles

Oak Park's Marion Street Market is reopening March 7 after being closed for a nearly two-month revamp that included a change in ownership.

http://www.chicagobusiness.com/article/ ... n-oak-park