ChickiePoo's

Branching Out

dirty mouth mama — Mon, 09 Jan 2012 06:40:49 +0000

While not quite like a tree, but never the less going in new directions. Chef Lucien Gregor plans to grow in 2012. Not in size mind you but in the shameless self-promotion. Although ChickiePoo’s has closed he will start muTABLEearth this spring. Watch for details from Facebook

Pie Pie’s Pizza in the Park

practitionerpage — Wed, 06 Jul 2011 21:06:31 +0000

Welcome to our NEW THING >>>>

Pie Pie’s Pizza in the Park

Yummy, yummy, it is a party in my tummy..

So long & Thanks for all the FISH!

practitionerpage — Wed, 11 May 2011 15:12:12 +0000

It’s been fun… it’s been real…AND >>> it’s been real fun!

ChickiePoo received her last dose of chemotherapy on Sunday night, on Mother’s day. On Monday, May 9th, her 5 and a half birthday, the oncologists gave us the news that she was officially and permanently finished with ALL 0331 treatment protocol. Her cancer treatments are over. She made it through.

She made it through because of ChickiePoo’s. This restaurant, a huge boon to her during her treatments, created a chef, albeit a tiny chef, but she’s come into her own in the kitchen. If you’ve not seen the Facebook photos of her making tortillas then check it out now.

With that we must bid adieu! ChickiePoo was a nickname formed out of love for a fuzzy-headed-little-chemo-chickie. A little chickie who we named at a time when we had no idea if she’d survive the treatment, much less the cancer. It has been a long long long road, and we’ve come to a fork. (A nice silver fork at that! ) And it’s time to follow the other tine!

Alright enough with the fork imagery here.

We weren’t joking when we’d shout

Eat Here Now!

Because if you didn’t eat here when you had the chance, then you’ve missed it. ChickiePoo’s is now closed. Our last customers came and enjoyed their last meals on Saturday. But in sneaky fashion, the same way any last moment sneaks up on you, our customers had no idea they were eating their last ChickieMeal!

Thank you, thank you, thank you for supporting us and we look forward to serving you in a new and exciting way!

Keep up with ChickiePoo Like us on Facebook

You never know what you’ll find!

Great GranChickie Passed Away

practitionerpage — Wed, 20 Apr 2011 03:59:46 +0000

Not sure how’d she’d feel about being called a GranChickie, but that is what she was, a Great GranChickie. But, now she’s gone. Some of you may have been lucky enough to meet her at ChickiePoo’s drinking a cup of coffee. My heart aches tonight, and not sure what our schedule for this weekend will be. Right now, with Easter looming on Saturday, and the funeral at some point in the very near future, we’ve discussed being closed for the entire weekend.

If anyone was planning on coming from out of town, please comment or send us an email at ChickiePoos AT gmail (dot) com. The discussion is still open, and I am curious about what the survey says. But quite frankly I haven’t the patience to create a poll right now. So just leave a comment if you want ChickieFood this weekend.

Pop-up

practitionerpage — Fri, 08 Apr 2011 17:22:46 +0000

And I ain’t talking about trailers here…. at least not yet.

Pop-up restaurants have become quite popular, especially on the east coast in places like New York and Boston. These restaurants may take over a space for a limited time, as little as one night, or even a longer span, like 9-months. Not only has this trend begun in the US, it also is gaining popularity in other nations.

Interestingly, Madison has had its very own pop-up restaurant, ChickiePoo’s. Nearly the entire premise of the place was based on ChickiePoo herself. As a leukemia kid who wished to be a chef, her father made it happen. Over the many months since opening on Main Street in Madison, Indiana ChickiePoo has had ups and downs, as has the restaurant itself, but her cancer treatments will be over soon. And leaves us wondering, what about ChickiePoo’s.

Do you wonder about ChickiePoo’s? April looks like a great month to find out more.

Protesting Time Change

practitionerpage — Mon, 04 Apr 2011 04:15:55 +0000

Okay, it’s been a month now and we’re still shaken by the time change. Some of you say, change your clock and forget about it. BUT, I simply cannot. My body feels all out of sorts, I get up and I’m already behind on my day. Our patrons stomachs haven’t changed, those hungry tummies are showing up like clockwork, an hour later than usual, but actually at the same time as before.

Does any of this make sense?

What I’m sayin’ is… we’re not changing time. Our bodies didn’t like the new hours so we’re changing them back. Seriously!

From today until November 6 our hours will be 12-3 and 6-9.

Slow down…

practitionerpage — Sat, 19 Mar 2011 19:59:18 +0000

Chef has created a new page on Facebook to discover how much interest this community has in Slow Food. If you’re local and interested in joining this group please follow the link and click “Like”

The Tao of ChickieCookery (level I) Structured Learning Sessions

Chef Lucien Gregor — Fri, 18 Mar 2011 22:18:13 +0000

The Tao of ChickieCookery Level I

April 29-30, 2011

Introductory Course covering the basic Philosophy of the Tao of ChickieCookery

Knife care and skills, proper cooking techniques for green vegetables, root vegetables, rice, caramelizing onions, vegetable stock making, pan frying potatoes.

Topics also covered: quality and condition criteria of vegetables, science of good cooking, sustainable healthful living, and seasonality. Necessary random tangents that become apparent during the course of the day.

Friday: Five-Course Dinner at ChickiePoo’s

Saturday: 8-1pm. Hands on Structured Learning Sessions (includes Lunch)

Session $95, Payment required to reserve your spot (limit 8 peeps)

Mentioned in Midwest Living

practitionerpage — Mon, 07 Mar 2011 12:00:17 +0000

Remember Chef loves to change the menu, without your participation the menu items rotate more slowly.

If you have not visited here you may not know that besides grilling, roasting and sauteing Chef also bakes the bread, the desserts and sometimes whips the cream by hand! Additionally, he creates, by hand, each and every agnolotti or ravioli, and often the noodles for the stews. Nearly all of the pasta served at ChickiePoo’s has been made by hand.

Chef’s goal to bring visitors to Madison for gastronomic tourism starts by keeping food standards high while keeping the environment comfortable for the patrons and was helped this month by Midwest Living with a mention on their website as well as in their March/April publication.

Thanks to Kendra Williams for writing about Madison with a nod to ChickiePoo’s.

Changing Menu

practitionerpage — Sun, 06 Mar 2011 21:36:05 +0000

Interestingly, a changing menu can provide a variety of food styles and preparations. However, the drawback to a changing menu is that it can’t change as frequently if people aren’t consuming the food. As a 14-seat restaurant we make small quantities of each dish. The market provides entertainment for us as a restaurant by trying to guess what and when will be a big day. Even with phenomenal food, respectable prices and a growing fan base, this winter will be a make or break season. Our philosophy, EAT HERE NOW is more than a marketing campaign, it provides a method of dining or even living. The point of Power is only in the present moment.

Typically, our menu will contain a beef, pork, and chicken dish that could be supplemented with a lamb, duck, goose or some other delectable items. This, you may say, seems like an unchanging menu, yet, the difference pop-ups in the sauces, garnishes and such. Keep coming in so the menu will keep changing, otherwise instead of a menu that changes daily, we end up with a menu that changes weekly. Putting off eating at the best restaurant in Madison could mean that you miss it!

Keep my life exciting, taste the flavors of the day!