11th Annual Bubble Bath!

Bubble Bath time via petezpan's photostream.

"Too much of anything is bad, but too much Champagne is just right." —Mark Twain

There is something truly festive about bubbly—it's not just hearing the "pop" of the cork or the feeling of tiny bubbles in your mouth, but it is something much deeper. Beginning in the mid-1800s, Champagne became the iconic symbol of celebration and success. Today, champagne is not only enjoyed as a beverage but as a symbol of luxury and even used as a "sacrifice." Smashed off the bow of a ship or aeroplane or even at a Formula 1 race. Did you know that a count of over 22 Bond films reveals 35 occasions on which James Bond was portrayed drinking Champagne, of which 17 were Bollinger, preferably Bollinger R.D., and 7 were Dom Pérignon. There's no escaping it, bubbly is where it's at!

No matter the Bond, Bollinger is there.

This year will mark the 11th annual Bubble Bath celebration of all things sparkling at BIN 36. The date is next Wednesday, December, 8th from 6-10 pm. The cost is 50 dollars. There will be over 50 sparkling wines and champagnes from around the globe with incredible bubbly-friendly foods to match. And, as in the past, we will be partnering with a special charity throughout the month of December so that BIN 36 can give back something to Chicago. This year the partner is the Lincoln Park Zoo—the oldest free public zoo in the country. All the proceeds from the silent auction, raffle and a percentage of the ticket price as well as of December retail sales, will all be donated to this worthy example of what is truly great about Chicago.

The Zoo spreads Holiday cheer via Paul McDonald's photostream.

Perfect beak for a Champagne flute via silvioribeiro's photostream.

This guy missed out on the bubbly? via silvioribeiro's photostream. 

Swimming through the light via martiger's photostream.

American Beaver via JanetandPhil's photostream.

The frontside of water via mtsarris' photostream.

Chicago for ya via whattheheckallthenamesaretaken's photostream.

Tickets for Bubble Bath 11 are available through the BIN 36 website. Please buy your tickets soon as this event always sells out. The holiday season is near—it's time to celebrate in style!

Meatless Mondays: 11/22 Menu

Panisse fries are chickpea based, via MeetaK's photostream.

There's no doubt this country loves its meat. We eat more meat today than we've even eaten in the history of mankind. It's just a fact—but as most things go, this is beginning to taper off. Sure, California gave us a run with the vegetarian trend a while back, and yeah it's caught on all over, but there's something else happening now. People want to eat more vegetables. They want to learn more about the foods they refused to eat as a kid like cabbage and Brussels sprouts and cauliflower. And, in the process, they're eating less meat, which we know isn't easy for the meat lover to do.

Well, we're making it easy to not miss that protein. The bottom line is, when food tastes good, you wanna eat it. Meat or no meat. And, with yet another Meatless Monday upon us, there's some darn good food to be had tonight at baby bin...

Celery root: world's ugliest food? via hwayungjung's photostream.

organic mixed greens

anjou pears, hook's blue cheese, sherry vinaigrette

farro and beet salad

growing power farms swiss chard, toasted hazelnuts, housemade ricotta

heirloom apple and fennel salad

pumpkin seeds, evalon goat cheese, champagne vinaigrette

panisse fries

harissa yogurt sauce

celery root and potato samosa

basil pesto aioli

cabbage roll

warm quinoa, roasted apples, mustard vinaigrette

mushroom sliders

brown rice, frisse, pickled shallot, pretzel, quail egg

Meatless Monday: 11/15 Menu

It's artichoke time at baby bin tonight, via sfPhotocraft's stream.

I think people are starting to anticipate Monday for the first time in a long time—because we're cutting out the meat. Check out what we're up to tonight, as baby bin invites you to join us in our effort to "one day a week, cut out the meat."

It's Meatless Monday, and this vegetarian menu is available only tonight:

organic mixed greens

anjou pears, hook's blue cheese, & sherry vinaigrette

farro and beet salad

growing power farms swiss chard, toasted hazelnuts, & housemade ricotta

heirloom apple and fennel salad

pumpkin seeds, evalon goat cheese, & champagne vinaigrette 

roasted cauliflower and broccoli salad

toasted almonds & sherry vinaigrette

fire roasted artichokes

oven dried tomatoes, salsa verde, & dante cheese

baked polenta

mushroom cream, lambs quarter spinach, carmelized onions, & taleggio cheese

cheese arancini

prosecco & marscapone cheese, served with spicy aioli

Pinot, Pinot, Pinot—and Taste Washington!

(By Jan Henrichsen)

Pinot Days "Dinner Party" at BIN 36—Meet the Winemakers!

Pinot on the vine, via Rachel Coe's photostream.

Oh what a night! On this evening only, when you sit down at BIN 36 and order from the menu, items will be pinot-paired! The pinot-paired dishes will be the amazing creations by one of Chicago's most renowned wine and food masters, Chef John Caputo.

Gary Farrell, a pioneer from the Russian River Valley will be pouring his own pinot—his wines are about power and balance, with the capacity to age well. Taste the legend.

Larry Londer, owner of Londer Vineyards, will be pouring his Anderson Valley Pinots. Londers wine's have been compared to grand cru burgundies and we think that Londer's expression of terrior in the Anderson Valley is unparalleled.

Sequana are at the cutting edge of California pinot, with their focus on non-single vineyard pinot noir setting them apart from the pack. James MacPhail, winemaker, will be pouring his Dutton Ranch Pinot Noir.

Deb Schatzlein, of Bink Winery, will be pouring her Wier Vineyard Pinot Noir. We are fascinated by Bink's exploration of the Mendocino County region, and the sense of place inherent in her wines.

The greatest pairing of all might be the stories that the winemakers share with you as you enjoy the fruits of their passionate labor and the menu that matches them. The seats will fill quickly, so call BIN 36 now to reserve a table at 312-755-WINE (9463).

taste washington at bin wine cafe!

A Walla Walla hillside via kalurah's photostream.

and just a few miles away at baby bin you can sit down and taste washington while eating chef phil rubino's tasty bites.

darrell rice of terra blanca cellars will be pouring three lovely wines: merlot, cabernet sauvignon and syrah. terre blanca makes some of the best juice that we've tasted, and we are in love with their merlot!

sandy rowell of mckinley springs will be pouring a selection of hand crafted wines including a beautiful viognier, and an unusual and tasty petite verdot. it is one of the few examples of this bordeaux grape that we've seen bottled alone, and we highly suggest you try it.

forgeron cellars rounds out the line up, and ted pearson will be pouring a chardonnay/rousanne blend for white wine lovers, and an unusual zinfandel-based blend and cabernet sauvignon.

we will be pouring these wines all night, and they will be available for purchase by the half glass, full glass, or as a flight. call and make a reservation to ensure a table for you and your friends, or just drop by for a glass and chat with these wonderful winemakers!

Farm to Plate: 11/10 and 11/11

(by Phil Rubino)

Love this spinach right now...

Before I get to work in the kitchen, I wanted to give a quick little shout out to this week's prix-fixe we're doing at the cafe. It's a good one.

First off, this is all about the farms. Interest in local farms hasn't just been heightened in restaurant kitchens, but it's happening with the average consumer, too. Business is through the roof at Green City Market and now we have Wal-Mart pledging to carry local produce and product at their stores—never thought I'd see that one coming. But the point of all this is that people want to know where their food is coming from, they want their meal to be more than just food, but to be a story. To know the man or woman you buy the food from at the farmers' market is the same man or woman who helped cultivate that same food is priceless.

This week we're featuring product from Carr Valley Cheese Co, Genesis Growers, Green Acres (a weekly staple), Iron Creek (another), Nichols (yet another), and River Valley Ranch—and also cooking with a bird that's never been featured on the Farm to Plate prix-fixe before: quail. Quail's a great bird to cook with because not only is it more delicate and difficult to handle as a cook, but fewer diners have had the chance to eat it. We always get a kick out of cooking a food somebody has never tried before.

I've said it before and I'll say it again—we're having a great time over here at the cafe. With the newly launched Meatless Monday menu that we started last week, from the trips we're taking to the indoor Green City Market and the weekly Farm to Plate menu, things are constantly changing and evolving for us. And best yet, so are the flavors of the food. We're cooking with the season!

First time with quail on the prix-fixe!

And, the menu...

"classic" spinach salad

lambs quarter spinach, hard cooked egg, billy blue goat cheese, pancetta vinaigrette

2009 rose, pinot noir, meinklang, "prosa," austria

fire roasted quail

cippolini caponata, oven roasted broccoli, garlic, arbol chilis

2008 chardonnay, mackenzie family, sonoma county, california

heirloom apple and fig crostata

marscapone cheese and vanilla bean chantilly

2009 moscato d'asti, cascinetta vietti, italy

It's all for $25, and just another $15 for the wine pairings. Don't be surprised if you see a familiar face when you're coming in, either—the staff has been coming in for the prix-fixe on their off nights!

(Phil Rubino is Chef de Cuisine at bin wine cafe and is taking Wicker Park to a whole new level!)

Pinot Days and BIN 36

Brian at last year's Pinot Days.

Before heading to Saturday's Grand Festival where you can taste over 350 pinots, you'll want to take this crash course in great pinot noir with Brian Duncan, our very own celebrated pinot noir fan.

Under Brian's tutelage and with 16 of the finest pinots on the market before you, you will discover why everyone raves about pinot noir (and about Brian himself, who is tall on charm, knowledge and wit!).

Finally, if you listen carefully during this tasting, you can answer trivia questions that may result in winning a bottle of one of these stellar wines to take home. Sound like a good reason to start your weekend early? This will be a fun-filled, educational, once-in-a-pinotphile's lifetime event that you should not miss.

The following wineries are participating: Willamette Valley Vineyards, Perception Wines, Inman Family Wines, MacPhail Family Wines, Hitching Post Wines, Bink Wines, Benovia Wines, Joseph Swan Wines, Tantara Winery, Native9 Wine, Rodney Strong Vineyards, Le Cadeau Vineyard, Bueno Vista Carneros, La Follette Wines, Clos Pepe Vineyards, Cargasacchi Wines, and August West.

Tickets are $80 however, please use the code 17PINOTS20 for an exclusive 20% discount!

Space is limited, click here to buy your tickets!

That tasting room at Gary Farrell via armstrk's photostream.

And don't forget about the Pinot Days dinner we're throwing at the restaurant Thursday night either...

The featured wine maker is Gary Farrell, a pioneer from the Russian River Valley. He will be pouring his own pinot noir along with other pinots for this special event! The greatest pairing of all might be the stories that Gary shares with you as you enjoy the fruits of their passionate labor and the menu that matches them. The seats will fill quickly, so call to reserve a table at 312-755-WINE (9463).

Meatless Monday: 11/8 Menu

King oyster mushrooms via Ninaroid's photostream.

We're back with our second week of aligning with Meatless Monday at baby bin, and here's the menu, available only tonight:

organic mixed greens

anjou pears, hook's blue cheese, sherry vinaigrette

farro and beet salad

growing power farms swiss chard, toasted hazelnuts, housemade ricotta

heirloom apple and fennel salad

pumpkin seeds, evalon goat cheese, champagne vinaigrette 

crispy polenta fries

lemon and herb aioli

taleggio fondutta

seasonal vegetables 

fire-roasted king oyster mushroom

fennel, shallot, watercress, and mustard vinaigrette

polpette di pane braised in salsa pomodoro
shaved parmesan

Cheers!

Meatless Mondays

We've taken the pledge to go veg.

Starting tonight, and continuing every Monday, bin wine cafe is turning to the veg—all in the name of Meatless Monday.

On average, Americans consume 8 ounces of meat per day, 45% more than the USDA recommends. As you may know, red meat typically contains higher levels of saturated fat than plant based foods. Obviously, something's amiss here.

Meatless Monday is a non-profit initiative of The Monday Campaigns Inc. in association with the Johns Hopkins School of Public Health Center for a Livable Future.

The Meatless Monday concept focuses its initiative on Mondays for multiple reasons. Monday is typically the beginning of the work week and the day when individuals settle back into their weekly routine. Unhealthy habits that prevailed over the weekend can be forgotten and replaced by positive choices.

Industry superstars Mario Batali and Joe Bastianich have
committed all 14 of their restaurants to the cause.

So beginning tonight, November 1st., I and bin wine cafe Chef Phil Rubino will be initiating a Meatless Monday Menu in response to our guests desire for more healthy choices when they go out to dine, and, our strong belief that a healthy diet is the key to a long and healthy life.

The Meatless Monday Menu will be in addition to our regular menu and feature 7-8 completely vegetarian selections procured from local farms. The menu items will change from week to week and be compiled in a small plates format. All plates will be priced at $8 (except a vegetable pizza, priced at $12). The weekly menu will be posted on our Facebook page every monday.

Here's what you might be seeing tonight:

heirloom apple and fennel salad

warm farro and beet salad

bin wine cafe mixed greens and pear house salad

celery root and potato samosa's, basil pesto aioli

potato, taleggio, rosemary pizza

crispy eggplant napoleon, arugula, parmesan, pickled red onion, oven dried tomato vinaigrette

butternut squash fritters, creme fraiche sage dipping sauce