what’s happening at mado
mado pig butchering series
summer 2010
sunday classes at 12:30pm
–classes usually last 2 hours –
pig butchering demos
july 25th and august 8th
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 pig butchering series
june 2010
sunday classes at 12:30pm
–classes usually last 2 hours –
pig butchering demos
june 13th and 27th
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
butchering demos at mado!
we are all booked up for the demo on Sunday, May 16th, but have added another class on Sunday, May 30th. Begins at 12:30.
mado pig butchering series
may 2010
sunday classes at 12:30pm
–classes usually last 2 hours –
pig butchering demos
may 2nd, 9th, and 16th
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 pig butchering demos – april 2010
monday, april 5th
sunday, april 11th, and sunday, april 18th
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
sunday classes at 12:30pm
monday class at 6:30pm
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Craft Beer Conference and World Beer Cup
special $35 prixe-fixe menu
tuesday, april 6th - sunday april 11th
smoked lake superior whitefish
with toasted farro, citrus and coriander
ale-braised pork shank with cheddar polenta and beer mustard
vanilla-malt layer cake with chocolate-bourbon ganache
We put together this special menu to coincide with
the Craft Brewers Conference being held in Chicago this year.
Special thanks to Jared Rouben at Goose Island Clybourn
and Good Luck to all the Chicago entrants in the World Beer Cup!!!!!
meats $5 ea / $14 platter
country paté
ciccioli
rillettes
accompaniments for meats $4
freshly baked sourdough, grain mustard and pickled vegetables
antipasti
marinated olives $7
roasted beets with gorgonzola and walnuts $9
roasted carrots with ras el hanout goat cheese,
pistachios and cumin honey $9
braised fennel with aioli $9
brandade with grilled bread $12
fried farm egg bruschetta with confit fat $9
wood-grilled duck sausage with lentils and guanciale $10
salad
spicy greens with smoked trout, farm egg,
sourdough croutons and mustard vinaigrette $12
arugula and shaved fennel with celery root,
almonds, cocoa nibs and sherry vinaigrette $10
soup
lentil $9
pasta
penne with arugula pesto annd almonds $9/17
wood grill, oven & rotisserie
wood-grilled hanger steak with gorgonzola polenta $26
spit-roasted chicken with roasted turnip panzanella $20
spicy pig head stew with polpettini, chick peas and braised greens $23
wood-grilled rainbow trout with white beans
and cider brown butter $25
crispy mutton belly with shaved fennel, meyer lemon and olives $24
porchetta: spit-roasted pork loin and belly with bordeaux spinach $27
sides $5
rosemary-roasted potatoes
creamy polenta
chef’s week menu $30 prix fixe
first course:
flatbread with ricotta, toasted hazelnuts and arugula
spicy greens with smoked trout, farm egg,
sourdough croutons and mustard vinaigrette
lentil soup
second course:
penne with arugula pesto annd almonds
wood-grilled rainbow trout with white beans and cider brown butter
spicy pig head stew with polpettini,
chick peas and braised greens
mado pig butchering series
april 2010
sunday classes at 12:30pm
monday class at 6:30pm
pig butchering demos
april 5th, 11th, and 18th
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
choucroute garnie dinner
march 28, 2010
6 pm
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
