mado

choucroute garnie dinner

march 28, 2010

charcuterie & antipasti

potted riesling-cured foie gras

boar salami

pretzels with beer mustard

flammeküeche: bacon and onion tart with crème fraiche

choucroute garnie:

house-cured sauerkraut with:

bacon

frankfurters

smoked pork sausage

cider-brined pork chops

kasseler: pickled pork shoulder

pork liver cabbage rolls

boiled potatoes and carrots

cheese

hooligan, cato corner farm, colchester, connecticut

served with blueberry preserves and rye bread

dessert

kougelhopf with jam and crème fraiche

$70 per person

not inclusive of tax or gratuity

please call us at mado for reservations

773.342.2340

…we will also have Jared Rouben, head brewer at Goose

Island Clybourn as our special guest for this dinner

- he may BYO something special…

mado pig butchering series

march 2010

both classes are on Sunday, beginning at 12:30pm

pig butchering demos

march 14th  and 21st

We are very excited about the interest and inquiries we have received about our whole animal butchering.  We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part.  We will be sending each attendee home with a sampling of cuts of pork.

$50 per person

mado

cassoulet dinners

back by popular demand!

february 2-7, 2010

antipasti

pork liver paté crostini

with frisee and pickled onions

cassoulet

dessert

le pastis gascon

$60 for two people

not inclusive of tax or gratuity

call or email for reservations

773.342.2340

madorestaurant@att.net

mado pig butchering series

february 2010

both classes are on Mondays, beginning at 6:30pm

pig butchering demos

february 8^th and 22^nd

We are very excited about the interest and inquiries we have received about our whole animal butchering.  We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part.  We will be sending each attendee home with a sampling of cuts of pork.

$50 per person

porchetta with roasted fennel and salsa verde

perhaps my favorite version yet…

mado

cassoulet dinners

january 26-31, 2010

antipasti

pork liver paté crostini

with frisee and pickled onions

cassoulet

dessert

le pastis gascon

$60 for two people

not inclusive of tax or gratuity

call or email for reservations

773.342.2340

madorestaurant@att.net

This year we will be offering two seatings for our New Year’s family dinner.

We will begin at 6pm and at 9pm.

We look forward to celebrating with you!

mado new year’s eve

gran bollito misto

december 31, 2009

6pm and 9pm

The bollito misto is a traditional Northern Italian celebratory dish.  A variety of meats are simmered together and the resulting brodo is served as its own course.  To follow, the meats are served with garnishes such as salsa verde, horseradish cream and mostarda.

charcuterie

with accompaniments

antipasti

warm braised fennel with truffle fonduta

buckwheat crespelle with crème fraiche and caviar

smoked sturgeon with blood orange

tortellini en brodo

bollito

veal breast

beef shank

cotechino sausage

chicken

beef tongue

with potatoes and traditional accompaniments

dessert

italian pastries and candies

$100 per person

not inclusive of tax or gratuity

for reservations or more information

please call us at 773.342.2340

mado pig butchering and charcuterie class series

january 2010

all classes are on Sundays, beginning at 12pm

pig butchering demo

january 10th

We are very excited about the interest and inquiries we have received about our whole animal butchering.  We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part.  We will be sending each attendee home with a sampling of cuts of pork.

$50 per person

patés and terrines

january 17th

Rob will be demonstrating how to break down a pork shoulder for grinding and how to turn that into various patés, terrines and potted meats

$50 per person

fresh sausages

january 24th

Rob will be demonstrating how to break down a pork shoulder for grinding, sharing his basic formula for fresh sausages and discussing variations.

$50 per person

deuling testas

january 31st

Rob will be demonstrating his methods for making mado’s two different styles of testa.  Our rolled testa is made with braised and shredded pig’s head, while “porchetta di testa” involves boning out the pig’s head, curing, rolling and slowly simmering.

$50 per person

call or email us for reservations

773.342.2340

madorestaurant@att.net

This year we will be offering two seatings for our New Year’s family dinner.

We will begin at 6pm and at 9pm.

We look forward to celebrating with you!

mado new year’s eve

gran bollito misto

december 31, 2009

6pm and 9pm

The bollito misto is a traditional Northern Italian celebratory dish.  A variety of meats are simmered together and the resulting brodo is served as its own course.  To follow, the meats are served with garnishes such as salsa verde, horseradish cream and mostarda.

charcuterie

with accompaniments

antipasti

warm braised fennel with truffle fonduta

buckwheat crespelle with crème fraiche and caviar

smoked sturgeon with blood orange

tortellini en brodo

bollito

veal breast

beef shank

cotechino sausage

chicken

beef tongue

with potatoes and traditional accompaniments

dessert

italian pastries and candies

$100 per person

not inclusive of tax or gratuity

for reservations or more information

please call us at 773.342.2340

mado pig butchering demo

monday, november 23, 2009

beginning at 6:30pm

We are very excited about the interest and inquiries we have received about our whole animal butchering.  We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part.

We will be sending each attendee home with a sampling of cuts of pork.

$50 per person - we are limited to 10 spaces

call or email us for reservations

773.342.2340

madorestaurant@att.net