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26 | February 1, 2018 | The New Lenox Patriot LIFE & ARTS newlenoxpatriot.com YOU’RE INVITED TO THE MUST ATTEND CULINARY EVENT OF THE SEASON. Lincoln-Way West’s Morgan Burke recently won an award for her artwork that was submitted into a regional competition that concluded late last month. Photos Submitted West, Central students ORLAND PARK | 6:00-10:00 PM | $50 TICKETS OR $400 PER TABLE OF 8 recognized for artwork SIGNATURE DISHES FROM THE FINEST SUBURBAN RESTAURANTS LIVE ENTERTAINMENT | SPECIAL LIVE & SILENT AUCTIONS ALL FOR ONE GREAT LOCAL CAUSE www.thebridgeteencenter.org TICKETS ARE LIMITED! BUY YOUR TICKETS AT WWW.CHEFS2018.GESTURE.COM OR CALL 708.532.0500 D210 students win 37 awards in 2018 Scholastic Art Competition Submitted by Lincoln-Way Community High School District 210 In late January, students in District 210 competed in the 2018 Scholastic Art Competition. The Scholastic Art Show is the most recognized and prestigious high school art exhibition in the nation. In the Midwest region, 30 area schools submitted 3,020 works of art with only 939 pieces awarded and accepted into the show. Lincoln-Way students were recognized with 37 awards for their outstanding artwork. The 24 awards consisted of nine Gold Awards, 11 Silver Awards and 17 Honorable Mention Awards. Gold key award winners’ work will advance to New York to compete at the national level. “We are extremely proud of all our students who entered artwork into the Scholastic competition, and congratulate those who were recognized with awards,” said Phil Labriola, District Art Department Chair. “With the amount of work and the exceptional quality represented, it is indeed an honor to be selected.” Central students who were recognized with awards include: Ayana Esparza, Melanie Piunti, Julia Roessler and Sarah Walton. West students who won include: Alexi Bersamin, Mia Bruno, Morgan Burke, Anna Cosgrove, Emily Davis (two pieces of artwork won), Allison Dusek (two pieces of artwork won), Courtney Kurtz, Alanna Ledvina, Jesus Luna, Cheyanne Montano, Alina Park, Alaina Pastoor and Cali Yario (two pieces of artwork). All awarded works will be displayed in the Regional Show. The reception will Lincoln-Way Central’s Sarah Walton was one of four Central students who won an award from the 2018 Scholastic Art Competition. be held Sunday, February 4, 2018, from 1-5 p.m. at Downers Grove North High School, located at 4436 Main St. in Downers Grove. The show will be open for viewing from Monday, Feb. 5-Friday, Feb. 9.
newlenoxpatriot.com DINING OUT the New Lenox Patriot | February 1, 2018 | 27 The Dish Around the world in less than 80 dishes Black Sheep brings culinary infusion with attitude T.J. Kremer III Contributing Editor “Suburbanites deserve and demand good food now, and I’ll be more than happy to be the guy to bring it to them.” Matthew Griseta — Black Sheep executive chef A black sheep is normally defined as someone or something that is an outcast, different, not the norm. Black Sheep in Orland Park fits right in with that traditional usage, and the restaurant is proud of it. From the exterior, the place looks like most bars one might expect to see in the southwest suburbs. If features a dark, wooden exterior, with darkened windows to keep innocent eyes from prying. But inside, customers will find a blend of industrialtype decor, mixed with upscale dining, courtesy of a repurposed van turned into a half-food truck. That is where the magic happens. Executive Chef Matthew Griseta said he wanted to bring all the culinary experiences of the big cities to the suburbs because “suburbanites deserve and demand good food now, and I’ll be more than happy to be the guy to bring it to them.” Griseta, who considers himself a “sponge” of the culinary sciences, traveled extensively around the country and world, becoming inspired by different cultures’ dishes. “In any one dish, there’s a lot of global inspiration,” Griseta said. “And across our whole menu, you see this cultural melting pot ... in a very unassuming environment.” Take, for example, Black Sheep’s staple dish, the beerbraised beef tacos (two for $5). It is a blend of Mexican, Brazilian and Asian cuisines — each geographical contributor with its own distinct style. “It’s a labor of love; it takes a long time,” Griseta said. “We start with good quality cut inside bottom round, cut it into about 2-inch steaks, rub it with chili and garlic, sear it over hot flames, and then braise it for five hours in a guajillo beer stock. And that’s just the base of it. I would just eat that in a bowl by itself. “But then we try to go over the top with it, and we use buttermilk-marinated julienne onions, toss it in some season flour, crisp those up. Those go on top of the beerbraised beef with a little bit of chimichurri — which is like a Brazilian herbal steak sauce, but as far from A1 as you can possibly imagine — and then Cotija cheese — which is sort of like a Mexican Parmesan, so it’s a really umami-rich, stinky cheese — served on your choice of flour or corn tortilla.” Or, there are the crispy belly tacos (also two for $5). Sounds simple enough: Pork, tortilla, toppings, right? Not at Black Sheep. “What I did with [the pork] — instead of using it as bacon or ramen stock or braising it or something like that — what we do is crisp it up in the fryer, toss it in Black Sheep 8888 W. 159th St. Orland Park Hours • 11 a.m.-2 a.m. Sunday-Thursday • 11 a.m.-3 a.m. Friday- Saturday For more information ... Phone: (708) 364-0100 Web: theblacksheep.bar Special Note Must be age 21 or older to enter. our house-made shichimi tōgarashi seasoning, and then glaze it with a little of our homemade hoisin sauce, as well,” Griseta said. “So, it’s like a sticky, crispy, porky delicious base for a taco, and we continue to go with that crunch theme and throw a little bit of cilantro lime ’slaw and fresh jalapeño on top. So, there’s so many different cultures and techniques in one dish.” Griseta and the rest of the staff — including bartenders who have friendly competitions with each other to come up with new, crafted cocktails, such as a variety of margaritas (all made using fresh, homemade ingredients) or the cucumber pink lemonade (made with Effen cucumber vodka, pamplemousse liqueur and homemade flavored soda) — have a tremendous amount of flexibility when Black Sheep Executive Chef Matthew Griseta holds several of the crowd favorites, including Korean BBQ wings, beer-braised beef tacos and crispy belly tacos. Photos by T.J. Kremer III/22nd Century Media A closer look at the Korean BBQ wings (six for $7.50). it comes to creating menu items. “It’s a very competitive restaurant marketplace, and our niche is, you know, trying to be a badass, hip place with our decor and always trying to get new talent,” Griseta said. “We bring ’em in with one of our many things that would be of interest to someone and then just try to get them with every single aspect of the hospitality spectrum. ... We really just try to get somebody in and then wow them in every single way that we can. That’s what we like to do: get a foot in the door, and then with everything else, just blow it wide open, blow the door up, if you will.”
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