The invitation read “‘Travel’ to Latin America on your Spring Break”.  Friends and classmates of Teddy and Samantha Garrison came to The Noodle in Glenview yesterday afternoon to let their taste buds do the traveling.  They were served samples from our Kids’ Menu and asked how they liked it.   And Mom and/or Dad got to sample the menu too with a parent’s only bonus of a margarita!  The kids really took the task to heart and gave us some great feedback.  And Teddy and Samantha, owner Rob and Ann Garrison’s kids, were great hosts helping the staff set up, greeting guests and sampling the menu themselves.  

As Leo Morton reported in the last blog, we are in the midst of putting the finishing touches on our opening menu.  A vital part of this process, and might I add fun too, is receiving feedback from our potential customers.  We brought together groups of customers from The Noodle and asked them to lend their taste buds and give us HONEST opinions.

We specifically said we want a critique; and we got some wonderful feedback that will genuinely influence the menu.  We know what we think of the menu items we’ve chosen.  We think very carefully about what we put on the plate.  So now it was time to showcase them to a focus group and find out what they thought.  I think those who attended walked away very excited about the samples they tried.    Thanks so much to those who took the time to participate!! 

Here are some photos from last night’s tasting.  General Manager Jason Lerner talks about the food as participants fill out their survey sheets.

Two participants enjoy the evening:

The entree for the evening was Skirt Steak with ancho chile sauce and Sauteed Jumbo Shrimp with cumin-garlic sauce.  These were served with nopales and spinach and oven roasted Latin spice potatoes.

I tried to get a good picture of Chef Alvaro preparing the food.  As you can see, he moves much too quickly. 

This photo is taken from the server’s perspective.  This is just as the food is about to be brought to the table.

February 26, 2008

My wife, Sheryl and I had the opportunity and extreme pleasure of being invited to a “Tasting” of some proposed menu items for Rob and Ann Garrison’s new restaurant, Depot Nuevo. Sure it was February in Chicago with wind-chill outside and snow on the ground. Inside, however, was warm and festive. The tables were set with samples of new, colorful dishes consistent with the “Latin-Fusion” theme and complimented the impressive new logo of Depot Nuevo. Background Latin music and a couple of outstanding Margaritas eliminated any feel of winter. I closed my eyes for a moment and imagined myself on the deck of the restaurant this summer, without my parka.

My taste buds were primed with anticipation of what Executive Chef, Alvaro Chavez had created for us to experience. We started with a sampling of 2 different appetizers. A wonderful guacamole with homemade chips. Amazingly, these chips were prepared with canola oil. (I had to ask as they tasted too good and I couldn’t believe that they were made with a heart healthy oil). The second appetizer was shrimps with chorizo. Wow……the only disappointing thing about the shrimp dish was that it wasn’t my entire dinner! Awesome!

The two entrees we got to try were a marinated breast of chicken with pico di gallo and a barbecued salmon. Again, two winner dishes. The only problem would be trying to decide which one to order! The chicken was very flavorful and prepared perfectly. The salmon was outstanding which was not surprising since the Garrison’s restaurants always serve outstanding fresh fish dishes.

Two different wines were paired with the entrees. Both were very well matched and obviously thought was given to the choices presented.

The dessert presented was a Mexican Chocolate Cake with cinnamon ice cream. This is now one of my all time new favorites! I want more!!!!!!!.

We all got to critically grade and critique everything we experienced. Hopefully our feedback will help with the menu preparation for the Depot Nuevo. Personally…..I can’t wait for the opening to see what surprises are in store for us from the Garrisons and Chef Chavez.

Leo Morton