Laurie Kilmartin/Photo courtesy Omnipop

CHICAGO COMEDIANS IN THE NEWS

Mariann Aalda’s film Gumbo is now streaming on Xfinity.

The Murray Brothers Caddyshack Restaurant, originally scheduled to open in Wilmette last March, has been delayed without explanation, as reported on August 4 by The Record. The Murray Brothers have until September 8 to act on their special use permit. Neighbors are disgruntled with the current rundown state of the proposed site, formerly Baker’s Square, but fans remain hopeful. The Murray brothers grew up in Wilmette.

In positive restaurant news, a Golden Girls pop-up restaurant is very popular in Los Angeles right now. The movable eatery is scheduled to visit only a few cities, but Chicago is one of them! Chicago was also the site of the first Golden Girls convention last April. Hoping Dorothy will drop by to tell off her doctor.

Kumail Nanjiani is a guest on Jimmy Kimmel Live on Monday, August 8.

Late Night with Seth Meyers is in reruns this week, but almost every night features a Chicago comedian: Rachel Dratch (Monday), Chris Redd (and Chicago musician/Styx drummer Todd Sucherman – Tuesday), Tina Fey and Craig Robinson (Thursday), Robin Thede (Friday).

Ferris Bueller’s Day Off is now a picture book for kids.

All sorts of comedy classes start this week at Lincoln Lodge!

TICKET ALERTS

August 21: Tim Meadows at Zanies Chicago

August 22-23: Chris Redd at Zanies Chicago

August 26: Brian Noonan at Madame ZuZu’s, Highland Park. A Funnier By the Lake Production.

September 6: Jeanie Doogan hosts Mo Good, Cecilia Gonzalez, Bridget McGuire, and headliner Kristen Toomey at Zanies Chicago

September 24: Denise Medina’s 4 Course Comedy. Dinner and a show featuring JT Newton, Grey Dolan and headliner Bob Jay at Yorkies in Wadsworth. Advance purchase recommended before these tickets sell out!

November 4: Randy Rainbow at The Genesee Theatre, Waukegan

December 9-11: Margaret Cho at The Improv, Schaumburg

THIS WEEK AT:

Zanies Chicago: Case of the Mondays, Super 6 Showcase, UpDating, Josh Potter, Calvin Evans, Aaron Putnam & Friends

Zanies Rosemont: New Material Night, Henry Cho, Rahn Hortman, “All Over the Place” Podcast

Riddles: Will Hill’s Open Mic, Bored Teachers Summer Break Comedy Tour, Stephon hosts Alex Ortiz and Chastity Washington, Robert Kane hosts Sunday Night Funny

The Improv: Aries Spears

MONDAY, AUGUST 8

Sulzer Improv Club and Film Fest at Bughouse Theater, 6:00 p.m. Improv plus short films from Sulzer Library’s Summer Shorts Film Festival.

Red Lobster Comedy: The Headliners at Laugh Factory, 8:00 p.m. Featuring Alex Klaes, Pat Tomasulo, Vik Pandya and more TBA.

Laughs in Lakeview at Shakers, 8:00 p.m. Open mic and showcase hosted by Darrick Jones.

Bored Teachers Tour at Genesee Theatre, Waukegan, 7:00 p.m.

TUESDAY, AUGUST 9

Bobcat Goldthwait at Lincoln Lodge, 7:30 p.m. Bobcat Goldthwait is “working on new shit” at Lincoln Lodge. Tuesdays in August.

Fem Com Punch Up Grad Show at Lincoln Lodge, 8:00 p.m. Feminine Comique’s advanced students.

Flava Flavor Flavour at The Annoyance, 8:00 p.m.  “Chicago-based improv group featuring three Black performers (Tysh Chrisp, Jason Tolliver, Warren Stokes) who came together to add some ‘seasoning’ to the world of short and long form improv.”

WEDNESDAY, AUGUST 10

Gilda’s Club at The Music Box Theatre, 7:00 p.m. A special screening of Haunted Honeymoon, the 1986 film starring Gilda Radner and Gene Wilder. Special panel discussion follows. Proceeds benefit Gilda’s Club Chicago.

The Best of the Second City Chicago Style at Second City, 8:00 p.m. Second City’s best sketch and music about Chicago.

THURSDAY, AUGUST 11

Ashley Hesseltine at The Den Theatre, 8:00 p.m. Tonight and tomorrow night at 7:30 and 9:45 p.m. Ashley Hesseltine is also the co-host of Girls Gotta Eat podcast.

Mike Bridenstine at Lincoln Lodge, 9:15 pm. Mike Bridenstine’s comedy career began in Chicago and he is back this week for several special appearances at Lincoln Lodge. Tonight is a live recording of his podcast Hunk!

FRIDAY, AUGUST 12

The Comedy Nosh at at Max and Benny’s, Northbrook, 7:30 p.m. Ricky March hosts Jeremy Drazner, Lance Richards and headliner Patti Vasquez. A Funnier By the Lake Production.

Mike Bridenstine Album Recording at Lincoln Lodge, 8:00 p.m.

Jeanie Doogan at CG’s Comedy Club, Bolingbrook, 8:00 p.m. Tonight and tomorrow night. “Jeanie has set herself apart with her quick observations and no-apology take on teaching, parenthood, and American culture. Her sharp wit draws on her experiences growing up on the South side of Chicago and 15 years as a public school teacher to deliver comedy that reaches audiences of all ages, genders, and walks of life.”

SATURDAY, AUGUST 13

DOPENESS: A Work in Progress at The Annoyance, 7:00 p.m. Behind the scenes with DOPENESS as they prepare for their September show on the Annoyance main stage. “DOPENESS is pure, unadulterated black joy. Made up of all rising stars the cast and crew has performed literally all over the world and has worked on or currently works on The CHI (Showtime), Shameless (Showtime), Empire (FOX), Chicago Med (NBC), Chicago Fire (NBC), Chicago P.D. (NBC), The Big Leap (FOX), Hot Date (Netflix), Laugh Factory, Second City, and Zanies.

Laurie Kilmartin at The Den Theatre, 7:00 p.m. and 9:15 p.m. Comedian, Conan writer and best-selling author.

Chicago Comic Book at The John & Nancy Hughes Theater, Lake Forest, 7:30 p.m. All-star lineup. Rick Young hosts Michelle Krajecki, Laura Hugg, Vince Maranto and Hari Rao. Standup followed by conversation with the audience.

Mike Bridenstine Album Recording at Lincoln Lodge, 8:00 p.m.

Max Is Having People Over to His House at Logan Square Improv, 10:00 p.m. Performances from neighborhood guests.

SUNDAY, AUGUST 14

Gwen La Roka’s Mi Casa es Tu Casa at Aguijon Theater Co., 3:00 p.m. Lines are stretching out the doors and tickets are selling out fast for this wonderful, award-winning, comedian’s one-woman show. Advance purchase recommended! Thursdays to Sundays thru August 21.

Caryn Caffarelli in MOMufactured at The Skokie Theatre, 7:00 p.m. A funny, inventive, musical comedy insider’s look at parenting.

The Tequila Diet: Exploring Mexican Food & Drink with the World’s Greatest SpiritChef Dave Martin

Given my relative lack of experience with tequila, I decided to begin my review at the beginning with a definition of tequila and then proceed to the next question, which focuses on the the reason why the rim of a glass used for a margarita is first moistened-typically with juice from a lime wedge- and then dipped in salt.

From the beginning: Tequila is a distilled beverage made with the blue agave plant. The area that produces the most tequila surrounds the town of Tequila, which is about 40 miles northwest of Guadalajara. The regional connection is reminiscent of the regionality of French wines. Think Champagne.

Next: Moistening the rim of the glass with lime juice and then dipping the rim in salt (typically coarse salt), tempers the bitterness of the tequila. One source said that while salt is commonly used, you could use sugar or cocoa, a mix of herbs or even chili powder. The source also suggested coating the rim of other cocktails.

Another interesting tidbit: Mexicans tend to drink tequila straight (“neat”).

El Baston del Rey Tequila, which sponsored the book, produces four different tequilas-Silver, Reposado, Anejo, Extra Anejo. The second, third and fourth varieties are aged in oak for varying amounts of time, the second in Canadian oak, the third in American oak, and the fourth in French oak. Each of the recipes uses a specific tequila.

In the introduction, Chef Dave Martin explains how he lost the weight he’d gained on an extended tour of Italy by limiting his alcoholic intake to tequila and, in addition, using it in cooking. One of the points he stresses is that tequila is a stimulant, as opposed to a depressant, adding that it also increases your metabolism, which can be a positive factor in weight loss.

Whatever the plusses, taste and ease of preparation are always important factors when it comes to choosing recipes. Seasonality is also important, especially in the summer when cooking and eating outdoors is at the top of everyone’s list.

The meat in the following recipe should marinate for no more than 2-3 hours, given the high level of acidity in the marinade.

Citrus & Tequila Marinade

4 pounds skirt, flank or flap steak2 cups fresh orange juice1/2 cup fresh lemon juice1/2 cup el Baston del Rey Reposado Tequila1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon pioncillo or brown sugar1 teaspoon ground cumin1 cup corn or neutral oil 2 tablespoons agave nectar1 1/2 kosher salt and black pepper blend, for grilling

Make the marinade by combining all of the ingredients. Place in a resealable plastic bag. Add the meat, press out the excess air, reseal the bag and then allow the meat to marinate for the specified time. Remove the meat from the bag.Cook the meat on the grill, stove top or in the oven.

the goddess Quan Linthe Fortune Cookie dessert

Don’t complain that you haven’t been warned, because I’m telling you upfront to leave room for the giant fortune cookie dessert when you’re having dinner at Tao Chicago on North Dearborn in River North. The other desserts (molten chocolate cake, banana pudding et al) are excellent, but you really have to experience the over-the-top fortune cookie, complete with chocolate-dipped edges and cavities filled with dark chocolate mousse on one side and light chocolate mousse on the other.

Of course, fortune cookies aren’t really Chinese. But when it comes to cooking, creativity regularly trumps authenticity. Food evolves; cuisines cross-pollinate.

Consider, for example, the menu at Tao Chicago. It meanders through Asia, mingling dishes from China, Japan and Thailand with ingredients and concepts that are, on occasion, plucked from elsewhere. The yellowtail poke tacos, for example, are finished with a soy vinaigrette and spicy sour cream, while the aged bone-in ribeye sports a maple soy glaze. But don’t be confused, the food at Tao Chicago is emphatically Asian, as is the dramatic decor dominated by a towering statue of Quan Yin, a benevolent deity venerated as the Goddess of Mercy by Chinese Buddhists.

The best way to sample Tao’s menu is to order as a group. There are, of course, a few musts, such as the satay of Chilean sea bass glazed with miso and the lobster wontons in a rich shiitake ginger broth that’s laced with butter. Executive chef Laura Sendik says the broth is so good that diners rarely leave more than a drop or two.

Promoted to executive chef at the beginning of June, Sendik has been on staff at Tao Chicago since the restaurant opened in 2018 in a vintage greystone that was once home to the Chicago Historical Society. The building’s carefully crafted interior, which also includes a separately housed nightclub, exudes an intimacy enhanced by both the attentive service and the generous spacing of the tables in the dining room.

“Dining at Tao is meant to be a transcendent experience,” Chef Sendik observes. “Walk through the door, and you’re in a different world, a place where you can craft a meal that will take you on a culinary journey through Asia- no passport required.”

TAO Chicago, 632 Dearborn, Chicago 224.888.0388

the Lobster Wontonthe Branzinothe Sea Bass sataythe Tuna Pringles

The Tequila Diet: Exploring Mexican Food & Drink with the World’s Greatest SpiritChef Dave Martin

Given my relative lack of experience with tequila, I decided to begin my review at the beginning with a definition of tequila and then proceed to the next question, which focuses on the the reason why the rim of a glass used for a margarita is first moistened-typically with juice from a lime wedge- and then dipped in salt.

From the beginning: Tequila is a distilled beverage made with the blue agave plant. The area that produces the most tequila surrounds the town of Tequila, which is about 40 miles northwest of Guadalajara. The regional connection is reminiscent of the regionality of French wines. Think Champagne.

Next: Moistening the rim of the glass with lime juice and then dipping the rim in salt (typically coarse salt), tempers the bitterness of the tequila. One source said that while salt is commonly used, you could use sugar or cocoa, a mix of herbs or even chili powder. The source also suggested coating the rim of other cocktails.

Another interesting tidbit: Mexicans tend to drink tequila straight (“neat”).

El Baston del Rey Tequila, which sponsored the book, produces four different tequilas-Silver, Reposado, Anejo, Extra Anejo. The second, third and fourth varieties are aged in oak for varying amounts of time, the second in Canadian oak, the third in American oak, and the fourth in French oak. Each of the recipes uses a specific tequila.

In the introduction, Chef Dave Martin explains how he lost the weight he’d gained on an extended tour of Italy by limiting his alcoholic intake to tequila and, in addition, using it in cooking. One of the points he stresses is that tequila is a stimulant, as opposed to a depressant, adding that it also increases your metabolism, which can be a positive factor in weight loss.

Whatever the plusses, taste and ease of preparation are always important factors when it comes to choosing recipes. Seasonality is also important, especially in the summer when cooking and eating outdoors is at the top of everyone’s list.

The meat in the following recipe should marinate for no more than 2-3 hours, given the high level of acidity in the marinade.

Citrus & Tequila Marinade

4 pounds skirt, flank or flap steak2 cups fresh orange juice1/2 cup fresh lemon juice1/2 cup el Baston del Rey Reposado Tequila1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon pioncillo or brown sugar1 teaspoon ground cumin1 cup corn or neutral oil 2 tablespoons agave nectar1 1/2 kosher salt and black pepper blend, for grilling

Make the marinade by combining all of the ingredients. Place in a resealable plastic bag. Add the meat, press out the excess air, reseal the bag and then allow the meat to marinate for the specified time. Remove the meat from the bag.Cook the meat on the grill, stove top or in the oven.