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Article: At Eli's, blue cheese sizzles on steaks
- Article from:
- Chicago Sun-Times
- Article date:
- October 31, 1991
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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That hedonistic combination of beef - rare filet mignon or
grill-marked hamburgers - and blue cheese hasn't vanished with an
edict from the nutrition cops, but it has become a rarity.
Blue cheese and beef is more than reckless homicide, however.
It is the perfect match of salty, savory and sweet tastes. It
matches the creamy texture of cheese to the firm, yet giving texture
of the meat. It is simple but sophisticated, and it is uncommon.
But recently chef David Gotowka of Eli's the Place for Steaks,
215 E. Chicago, was challenged to rethink it. Marc Schulman, owner
of Eli's, bought about seven pounds of Nauvoo Blue Cheese, made in
Downstate Nauvoo by the cheese company of the same ...