Schaumburg - Live, Work, Play - November/December 2008 - (Page 32) placed in containers and covered with a suitable spirit (vodka or brandy for example) and the containers are tightly sealed, stored away and infused for weeks. The containers are opened, stirred and sealed again for another two weeks and the infused liquors are ready to use in pineapple rum or orange brandy coolers, among others. My tablemate discovered a refreshing Ginger Vodka Cooler – a generous pour of house infused ginger vodka on the rocks with a garnish of dried cranberry and candied ginger. Straight shooters may go for single malt whiskeys and bourbons, craft-brewed and quality imported beers or reflect on the rich wine list that travels from the American Northwest and California coast to South America, Europe and Australia. I’d love to tell you what’s on the menu but the “Fresh List” is printed twice daily weekdays (when lunch and dinner are both served) and once a day on weekends. It’s the only way to keep up with fresh seafood deliveries arriving to the restaurant throughout the day. You’ll have to deliberate over at least 30 varieties flown in from international waters from Canadian Cortez Island oysters to Rainbow trout from Idaho. Pristinely fresh and well sourced oysters on the half shell make an impressive start but if you prefer flame-licked appetizers there’s a boatload for you to choose from. In novice hands, calamari can suffer grim texture troubles or put one into a grease coma. The flash fried version at McCormick & Schmick’s is tender, oil-free and plated with a trio of dipping sauces. There are appetizers for schmear fans (crab, shrimp and artichoke dip, baked Brie with apricot and cherry compote); lump crab cakes and jumbo shrimp cocktail for traditionalists; and other favorites including fresh bread served with a broth of steamed mussels, white wine, Roma tomatoes, garlic and basil. McCormick and Schmick’s offers an uncomplicated, yet impressive, presentation of steaks, shellfish, wild seafood and fish specialties. The kitchen understands that preparation is beyond a toss of crushed nuts, bread crumbs, butter and herbs. Swordfish from Maui is dressed with sundried tomato butter and Walleye hailing from Lake of Woods Canada is dusted with cornmeal and accompanied by sweet potato hash and fried onion rings. Expect some seasonal surprises like an asparagus and roasted red pepper mélange or a strawberry cucumber salad enlivened by mint rice wine vinegar. New England clam chowder and zippy Maryland crab soup are winning slurps when you need warming. Steaks, that range from sliced top Sirloin to a 22 oz. Cowboy rib eye, are USDA Prime or Choice Midwestern beef. If you can‘t decide, succumb to a steak and shrimp combo. When
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