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> TMIP restaurant, Have any of you heard of this place which is opening next week?
ChickenCityRoller
post Jun 25 2014, 08:26 AM
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Anyone hear about this place or ever hear about the owner / chef? "Colorful" background for sure.

http://tmiprestaurant.com/2014/


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Southsider2k12
post Jun 25 2014, 09:10 AM
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Whoa. I had no idea of the prices for that.
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ChickenCityRoller
post Jun 25 2014, 09:16 AM
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QUOTE(Southsider2k12 @ Jun 25 2014, 10:10 AM) *

Whoa. I had no idea of the prices for that.



Had you heard of the restaurant yet?


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Southsider2k12
post Jun 25 2014, 11:10 AM
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QUOTE(ChickenCityRoller @ Jun 25 2014, 10:16 AM) *

Had you heard of the restaurant yet?


Not this one. I had heard of Spire.
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ChickenCityRoller
post Jun 25 2014, 12:01 PM
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I've been to Spire twice and I'm still waiting to be wowed. I'll try them again.

While they both claim to be using local product and they're both in LaPorte County, I think that's the only similarity between the two. TMIP sounds like it's going to be really "far out."


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ChickenCityRoller
post Jun 25 2014, 12:03 PM
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http://articles.chicagotribune.com/2014-06...ader-restaurant

Ambition on this level is rarely seen in the restaurant world. But if you’ve got nothing to lose, why not go for broke? That seems to be the operating philosophy of one Brandon Baltzley, who I wrote about here, and was later profiled in the Chicago Reader here. I’ll leave his colorful and outspoken backstory where it belongs, in the rear view mirror, and instead look at what he’s attempting in Michigan City, Ind.

It’s a restaurant called TMIP (The Most Important Part), housed inside a farmhouse built in 1861, using produce and meats grown on the premises. It’s open 4 days a week and 10 months a year. There are only 10 seats, and both the lunch ($95) and dinner ($125) tasting menus are 20 courses. It opens on July 3. The food is described as "heavily influenced by the Native American cuisine of the Great Lakes region." One dish is a whole-roasted fish cooked on a stick over an open flame, which was "inspired by a three-month camping trip through the Appalachian Mountains where (Baltzley) prepared fish in the same way almost nightly." Another is something called The Perpetual Stew, a soup base that simmers round the clock for 10 months. And they’re making green tomato wine.

If this isn't shooting for the stars (figuratively and Michelin), I don't know what would be. TMIP no doubts looks at self-sustaining restaurants like Noma in Copenhagen or The Willows Inn in Washington state as inspiration. But Baltzley’s history of running restaurants in Chicago is spotty — and here we begrudgingly go back to his backstory — with his last attempt, at the South Loop restaurant Tribute, he didn’t even make it to opening night. Personally, and for the sake of ambition, I hope this one lasts.

kpang@tribune.com
Twitter @pang


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ChickenCityRoller
post Jun 25 2014, 12:04 PM
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https://www.youtube.com/watch?v=qysewJ5dFdI


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Southsider2k12
post Jun 25 2014, 12:12 PM
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I do want to say best of luck to them. I hope they do really well.
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ChickenCityRoller
post Jun 25 2014, 12:18 PM
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One more recent article:

http://chicago.eater.com/archives/2014/05/...g-midsummer.php

TMIP, the literal farm-to-table restaurant headed up by Brandon Baltzley, has begun taking reservations in anticipation of a June 12 opening. Baltzley says that the reservations are more of "a waiting list type of scenario" just in case any delays arise, but he doesn't foresee there being any. He expects construction on the property's restaurant and kitchen (originally built in 1861) to be complete by May 25.

The restaurant, which is shooting to be a sort of hillbilly-ish American cousin to what René Redzepi is doing at Copenhagen's Noma (in fact, Baltzley did a stage under Redzepi in 2013), has evolved beyond what Baltzley and farmer/partner Leigh Hansen originally intended. "For us, it's more about being able to tell the story of what was previously here," Baltzley says. He continues, "We want to show people a way of life that has been around for thousands of years and is becoming obsolete."

Research into Native American cooking methods and food preparation of the region has radically changed Baltzley's cooking. At a preview dinner this past March, he and his crew, which includes sous chef Jeff Williams (who was 19 when he began working at Washington's Willows Inn, run by recent James Beard-winning chef Blaine Wetzel), prepared dishes featuring beaver, black bear, elk heart and more that were a direct result of this research.

The restaurant and the farm is getting a switch-hitter in Kate Foerster, whose experience should benefit both. Foerster was a co-owner and operator of Herbal Turtle Farms, a community-supported agriculture project and specialty mushroom operation (Foerster is certified in wild mushroom identification) and has been working in kitchens the past year.

In addition to farming duties, Hansen is handling the brewing of TMIP's own beer and wine. "We wanted to be able to have as much control over our beverage program as we do our food," Hansen says.

Despite not having any previous experience, she's "enjoying the reading and experimentation aspect" of brewing. Rose petals, rosemary and green tomatoes all find their way into Hansen's ales and wines. The beer and wine brewed on site is offered gratis along with either tasting menu, but they will offer wines from the Niagara Valley region for an additional cost if someone so desires.

Both Baltzley and Hansen are committed to sourcing as much of what the restaurant uses from their farm, but when that's not an option they're looking as local as possible. New Carlisle, Indiana's Black Tree Studio Pottery is creating plates and bowls that will intermingle with Civil War-era China Baltzley inherited from his grandfather. Chicago's Sparrow Coffee is creating a custom blend for the restaurant which will also feature their own with native roots (chicory, dandelion).

Once open, service wil be from Thursday through Sunday for up to ten guests (space to add four more seats is in the works) and will feature both a lunch ($95 per person) and a dinner service ($125 per person) over three staggered seating times each. Guests will choose between two tasting menus (essentially one menu, but they are able to swap out any animal protein with vegetables to make a vegan menu), which will have no fewer than 12 courses, but could feature as many as 20.

You can make your ticketed reservations for TMIP now by calling 219-814-4930 Monday through Friday between noon and 3:00 p.m. A 50 percent deposit is required when making reservations.


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Ang
post Jun 27 2014, 11:42 AM
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Sounds interesting but I'm loathe to spend $5 on lunch, no way I'm spending $95. And $125 will buy me groceries for two weeks!!
I don't see myself eating there unless there is a really rich guy who wants to take me. wink.gif


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ChickenCityRoller
post Jul 11 2014, 08:19 AM
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http://www.chicagobusiness.com/article/201...red-in-michigan


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BeldenStNewbie
post Jul 16 2014, 10:56 AM
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According to his Facebook page, the eatery will not be reopening. I guess the investors that reportedly sunk $250,000 up his nose into the venture are out of luck.

https://www.facebook.com/TmipRestaurant?hc_location=timeline
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Southsider2k12
post Jul 23 2014, 02:52 PM
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The cook has already moved on to a new project

http://frontburner.dmagazine.com/2014/07/2...ight-july-21-2/
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ChickenCityRoller
post Jul 23 2014, 09:00 PM
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Odd situation all around. I had a reservation for his opening night, July 3rd and pushed it back to the following Thursday, the day they got shut down by the health department.
The thing in Dallas was a one night deal. He's saying that he's moving out east to start a family.
From what I understand, the 250k spent on the farm, etc. was earnings from his book sales.


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Southsider2k12
post Jul 24 2014, 08:26 AM
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QUOTE(ChickenCityRoller @ Jul 23 2014, 10:00 PM) *

Odd situation all around. I had a reservation for his opening night, July 3rd and pushed it back to the following Thursday, the day they got shut down by the health department.
The thing in Dallas was a one night deal. He's saying that he's moving out east to start a family.
From what I understand, the 250k spent on the farm, etc. was earnings from his book sales.


Too bad. While it was out of my league, I love the idea. I think it would have been a great niche.
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Groucho
post Jul 25 2014, 05:58 AM
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QUOTE(Southsider2k12 @ Jul 24 2014, 08:26 AM) *

Too bad. While it was out of my league, I love the idea. I think it would have been a great niche.



If these guys are going to sell Northern Indiana cosine, they need to have road kill on the menu.
Gotta have possum, raccoon, squirrel etc.
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