Changing Menu

March 6, 2011

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!

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Yes it is March, and for those of you who do not know it…this is when the Sugarwater really gets to flowing.  No I don’t mean Koolaide.  Maple sugar water, which is then boiled down to make maple syrup and Maple sugar.  To celebrate this beautiful fact of life in the Northern Western Hemisphere, ChickiePoo’s is having their MAPLE MAPLE MAPLE Weekend.  Now that the juices are flowing we will be celebrating a style of cooking originating a little closer to home.

The Native Americans originally showed the European Settlers how to tap the trees, collect the sap, boil it down.  Wow, what a great source of raw sugar.

We were closed last week-end because we participated with the judging and the preparation of the youth division recipe contest of the Sweet Victory Challenge at this year’s National Maple Syrup Festival in Medora, Indiana.

 

“LIKE” us

March 5, 2011

Just so long as you’re not a coolie BB!  Even then, I guess you could still like us! 

See you at ChickiePoo’s this weekend!

Become a fan on FACEBOOK!

Last year ChickiePoo judged the entries for the Sweet Victory Challenge sponsored by King Arthur’s flour at the National Maple Syrup Festival.   We’re headed up north again to watch the sap flow!

Okay, maybe we’ll just taste the sap that has already come out and been put into a fantabulous glass jug!

This year ChickiePoo and Pie Pie will be judging the youth division on Saturday!

All this is a fancy way of saying that we’re CLOSED THIS WEEKEND March 3, 4, 5 to participate in the National Maple Syrup Festival!

These words may seem foreign now, but after trying a Vietnamese Iced Coffee they will seem like old friends.

Vietnam, colonized by the French in the 18th & 19th century, ranks today as a major exporter of coffee. Roasting coffee beans gives them distinct flavors, but two different types of beans exist, arabica and robusta, that begin with flavor of their own. Vietnamese coffee uses both of these types in their blends whereas a lot of the popular coffees now are using only arabica.

Here in the states a popular brand used for Vietnamese coffee comes out of New Orleans which contains chicory, a plant that has many uses, besides being used as a coffee substitute.

Iced coffee has become more prevalent in the United States recently, yet its creation has been credited to the Viennese in the 17th century.

As a hot and humid country, Vietnam,  also has a prevalence of Iced Coffee. However in the past a lack of fresh milk or cream lead patrons in the cafes to use a canned sweetened and condensed milk, thus the ca phe sua da was born.

A shining metal contraption sits atop a glass filled with a finger’s worth of the sweet milk. As you sit, the coffee drips into the glass creating a layered effect. Once the dripping has stopped, after a gentle stir,  pour the milk/coffee combo into a second glass containing ice. Meanwhile throughout this stirring and manipulating glassware the little coffee maker will sit on its lid to prevent leaking any remaining coffee onto the table top.

Chocked full of caffeine this beverage is not recommended for those who prefer sleep soon after dinner!

We’ve spent many holidays with no where to go, and because of that we’ll be open December 24, and  25 from  12 to 7 pm.

Celebrate with ChickiePoo’s!

209 West Main St, Madison Indiana

Thanksgiving

November 18, 2010

Next Thursday a lot of people will be hangin with their peeps around the nation. BUT, what about those who can’t hang with their peeps for the turkey and fixins?  Become a ChickiePeep!  Spend Thanksgiving with us.  We’ll be serving Thanksgiving dinner for 30 bucks a pop each person, including Iced Tea. Of course all of our other handmade beverages will be available as well as the rest of our drink menu.  Reservations will be required.  Already the spaces are filling up.  Send an email message to <chickiepoos at gmail dot com> to save your spot.   Let us know your interest, and we’ll let you know the available time slots.

Closed Thursday, October 28

October 27, 2010

Chickiepoo is in the hospital as a result of a fever and a low ANC. We are hoping to get out tomorrow afternoon. However, we will have to wait and see. Sorry for any inconvenience.

May 17, 2010

ChickiePoo's

Pork & Beans

April 28, 2010

So many different titles raced through my brain as I began to type the headline to this post, all of them inappropriate. Luckily for me, I have a husband who appreciates my sense of humor. Additionally, for me, he also knows a few things about pork-n-beans.

Thursday finds this American Classic on our menu. Some, dare I say most, of us, have eaten some sort of this concoction served at family reunions, at the church social or perhaps even as a staple on our own dinner tables. Typically, these offerings have come from a can and baked with some brown sugar.

Luckily for Americans, beans are native to the Western Hemisphere. . As one of the three sisters of Indian Cuisine (maze, beans and squash) beans were not only grown amidst corn, but were often served together. When colonists began living in this new country, bringing with them pigs for their new communities, a marriage of cultures gave birth to new types of cuisine. Some of which we consider to be staples in the American food history.

New England settlers,  famous for their one pot dishes, cooked on the open hearth of colonial fireplaces in cast iron pots.  The pork, mixed with a variety of beans, then sweetened with pure maple syrup created a  dish which provided the calories needed to battle the harsh New England environment.

Beans grew easily in the cool climate and could be easily dried for an easy staple for winter.  Pigs, brought by European settlers, wondered freely amongst the farms and early settlements. As omnivores, pigs needed little care and helped to keep areas clean of waste and weeds.

Out of necessity, the taste for pork and beans has grown into a classic ingrained  in the heart of Americans. Yet, some consider this a necessity in the English breakfast. And some attribute this creation to the French, as they brought the cassoulet when immigrating.

Each locale can have different methods, baked or stewed, as well as different seasonings and sweeteners. For thorough culinarian  research stop at ChickiePoo’s this Thursday to sample what Chef Lucien Gregor considers pork-n-beans.