Rob submitted a video to the Protein University “who’s your butcher” contest, and he needs your vote to win!!!

http://www.proteinuniversity.com/top-20.html

to vote!

summer 2010

sunday classes at 12:30pm

–classes usually last 2 hours –

pig butchering demos

july 25^th and august 8^th

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

june 2010

sunday classes at 12:30pm

–classes usually last 2 hours –

pig butchering demos

june 13^th and 27^th

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

may 2010

sunday classes at 12:30pm

–classes usually last 2 hours –

pig butchering demos

may 2^nd, 9^th, and 16^th

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

monday, april 5^th

sunday, april 11^th, and sunday, april 18^th

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

————————————————

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!!!!!

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

april 2010

sunday classes at 12:30pm

monday class at 6:30pm

pig butchering demos

april 5^th, 11^th, and 18^th

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

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