PHOTO: Michael Metzger, Michael Metzger & Staff, Inc. - Events.org

PHOTO: Richard GrebChef’s Day OffJim Lederer, BluegrassPurple, gold and green passion for food…that’s the theme at Bluegrass(1636 Old Deerfield Road, 847-831-0595) all year long, ramped up forMardi Gras. Bluegrass has serious ties to the State of Louisiana. Owner JimLederer did his time preparing for the task of opening the Cajuninfluencedrestaurant in Wheeling, Crawdaddy Bayou.Chef/Partner David Teichman lived, studied andworked in a number of historical restaurants thereand created the menus for Crawdaddy Bayou andBluegrass. Sous Chef Warren Jones was born and raised inLouisiana; his passions stuck with him when he and his parents moved toHighland Park.Bluegrass’ celebration began with the return of Highland Parker RogerLouer (HPHS ’57), managing partner at Calistoga Cellars in Napa Valley,hosting a wine dinner with Southern favorites such as crawfish étouffée,jambalaya and our Chef’s award-winning gumbo. Don’t miss the Fat Tuesdaycelebration: Hurricane drink specials (you cannot have Mardi Gras withoutHurricanes), tons of beads, Mardi Gras music and all the fun of the South.In Ravinia, they’ve rolled out the Tapis Rouge, welcoming everyonewith a taste for French-based cuisine at moderate prices in rooms themed tothe world of entertainment. Paulo Gomes, managing partner and pastrychef at the young bistro, explains that the name has nothing to do with thesavory Spanish snacks known as tapas.He and his three partners—executive chef and his wife Renee KrauterGomes, Diane Tanias and Christoph Chiavazza (also a colorist at the nearbyTaylor Reese Salon)—decided on a movie motif and named their enterprisefor the red carpet (tapis in French) that welcomes nominees to Hollywoodaward programs. They decorated the walls with framed Playbill covers andsmall posters, and an array of TV screens on which movies play silently. Ifthe movie has a French theme, like Moulin Rouge, so much the better.Paulo characterized the food as updated French bistro with influencesfrom Spain, Portugal and Mediterranean Africa. He added that they are veryconscious of nutrition and use the freshest possible ingredients. Tapis Rougehas daily features: free breakfast coffee Tuesdays; three-course, fixed-pricedinners for $25 Wednesday evenings; half-off on any bottle of wineThursdays; live music Friday evenings; and free desserts on Saturday.Tapis Rouge (581 Roger Williams, 847-681-1401) opens at 6:30 a.m.Tuesday through Friday, Saturday at 10 and Sunday for brunch. It also doescatering, including—what else?—meals for Ravinia Festival goers.Hospitality Tidbits…Hot Off the GrillHighland Park has a rich tradition in dining, as North Shore clientele eatsout frequently. Here are some of the personalities who endure!• Bunnie Mesirow has been at Ravinia BBQ & Grill since 1985. Thisyear, she started singing on Thursdays, and boy does that night sing!• Jerry Nudleman’s Players Grill has been serving Highland Park since1989, and he is still open on Mondays!• Anton’s Fruit Ranch has been around since 1949. George Antonsays you’ll always see a family member there.• Michael Hoffman opened Nathan’s, now Michael’s Red Hots, in1977, and the lines are still out the door for lunch!• Stash’s, now owned by Bobby Dubin, has been a Highland Park namesince 1968. Did Stash ever think of serving breakfast back then?Cajun Chocolate Bread Puddingwith Jim Beam Whiskey SauceBread Pudding9 c. French bread (not stale) cut into 1" cubes1 qt. half and half 3 ⁄ 4 tsp. cinnamon3 ⁄ 4 c. sugar 3 ⁄ 4 tsp. nutmeg5 extra large eggs 1 c. milk chocolate chips1 oz. vanillaMix by hand the half and half, sugar, eggs, vanilla, cinnamonand nutmeg. Soak bread in mixture for 30 minutes, tossinggently from time to time. Place soaked bread into two 12"buttered cake pans. Push chocolate chips into the puddings.Set aside.1 ⁄ 4 pound salted butter 1 oz. brandy1 ⁄ 3 c. sugar 1 eggMix in an electric mixer on medium speed for one minute.Scrape down sides, and mix on high speed for one minute.Pour mixture over puddings, and bake at 375° for 1 1 ⁄ 2 hours.(Do not bake in convection oven.)Jim Beam Whiskey Sauce1 oz. Jack Daniels Black Label Whiskey1 ⁄ 4 c. salted butter 1 ⁄ 4 tsp. salt1 1 ⁄ 2 c. heavy cream 1 ⁄ 4 tsp. cayenne pepper3 ⁄ 4 c. brown sugarCombine all ingredients in sauce pan and bring to a simmer,whisking gently. Simmer 4 minutes. Cut puddings into servingsizedpieces, and top with sauce. Serve hot!Courtesy of BluegrassJim Lederer always has a lot on his plate, but he wants tohear from you with news of restaurants, carry-outs, caterers,grocers and foodies. Call Jim at Bluegrass, 847-831-0595, oremail jim@bluegrasshp.com.