As someone who is passionate about both food and music, finding someone else who resides near that same intersection is always fun. But it’s even more fun when that someone is someone like Jennie Kelley, who was one of the last remaining contestants on Season 2 of Fox’s hit reality show, “Masterchef.” Jennie is also a choral member of the 21-person symphonic group Polyphonic Spree, who released a holiday song, “It’s Christmas,” on their own Good Records Recordings label. We had the opportunity to chat with Jennie about–what else? Food and music.

Mikey’s Kitchen: So how often do people make the connection between Jennie Kelley from the Spree and Jennie Kelley from “Masterchef,” and are you surprised either way?

Jennie Kelley: More often than not, if I am recognized it’s for “MasterChef.” Not so much with the Spree. There’s a lovely level of anonymity that comes from being in a 20-person ensemble! Oh and yes, I’m always a little surprised when it happens because it’s usually when the show is the last thing on my mind. But it’s always cool… people usually want to know how much drama was really going on and if we stay in touch. Which, by the way, we do. We all have this food boot camp connection and a bond that’s unbreakable.

MK: How has your life changed since the show, and what projects are you working on food-related?

JK: My life is totally different. Ya know, I actually went on the show as a way to segue out of a job that was creatively unfulfilling and to get my food critiqued by true chefs. After being gone for a couple of months for filming I realized there was no way I could ever go back to doing something that wasn’t inspiring. I’d had this notion for a while that I’d like to try to get into food styling. So when I got back I did just that. I assisted for free sometimes, just to learn, as it’s a very unique field. The fact that I did the show and got as far I did also helped. A lot of clients took a chance on me because they knew I must be pretty passionate about food to have gone through the wringer that is “MasterChef.”

MK: Your favorite thing to cook, and your favorite thing for someone else to cook for you?

JK: I am savory all the way. So I don’t really do a lot of sweets at home. My favorite thing to cook is always changing, but right now I’m really into homemade pastas and braised meat of any kind. My favorite thing for someone else to cook? Dessert, yep, definitely dessert.

MK: Are any of the other members of the Spree foodies and if so, in what capacity?

JK: For sure. Tim (DeLaughter) and Julie (Doyle) are definitely passionate about food and are great eaters/diners. They’re very open to trying what’s current and modern. Although, sometimes if Tim finds something he really loves, it’ll hinder him breaking out. We were in Sweden once and he got on a Swedish meatball kick. He couldn’t get enough of it and ordered it almost everywhere we went. Jenny Kirtland’s brother is a chef, so she’s pretty in-the-know and has a great palate. And they’ve all been incredibly encouraging of my culinary journey and more supportive than I can describe here.

MK: Have you been to any of the restaurants of the “Masterchef” judges?

JK: Yes, I’ve been to Osteria Mozza, Joe Bastianich’s place in Los Angeles. I’ve been there twice, actually, once when Joe was there. He’s an unbelievable host, has great front-of-house skills and you could tell he knew what was going on everywhere. The food there is killer. The other time the service wasn’t so great, but it was close to kitchen closing time. And even though there were some major service hiccups, the food was still stellar. I am also mad for Eataly in NYC. I was there for the first time last weekend and had two great dishes (lobster spaghetti and orecchiette with sausage and pesto). The entire space is a culinary dream.

MK: Lastly, if you have holiday recipe to share or link to one, that would rock…..

JK: Yeah, I like to do a few appetizers… something for people to nibble on while the big meal is being made. You can prep them the night before and just pop them in the oven the next day. I’ve got a “devils on horseback” link here: (http://www.theperfectlastbite.com/2011/05/devils-on-horseback.html) or shortened here: (http://bit.ly/pVgpxB). The trick is the taleggio cheese-simply delicious. You can also use prosciutto instead of bacon to change it up a bit.

For more information about Polyphonic Spree, please visit here.
For more information about Jennie Kelley, please visit www.theperfectlastbite.com

Mrs. Mike and I walked off our lunch at Frontera Grill by taking a leisurely 90 minute walk from our hotel to the park with the giant reflective bean and then to our final Chicago meal of the weekend, dinner at Graham Elliot. You may know Mr. Elliot, first from Top Chef Masters, and then on the hit Fox show Masterchef, in which Graham is a judge along with Gordon Ramsay and Joe Bastianich.

Elliot, still only in his early 30’s, is known for interesting and exciting cuisine, and when we showed up at his restaurant, the atmosphere from the start was interesting. The music was hip and sort of blaring, almost like it was a nightclub. Then the menus arrived, and the list of items was a bit confusing, but again, extremely interesting.

We decided to go with the tasting menu–which would give us the chance to try small portions of many items from the menu. There were three levels of tasting–and we went with the first one, which they said would take about an hour and a half. There was a mid-level and a top level that was more of an event–but based on how large our lunch was, the smaller tasting menu would be perfect.

The server told us that the chef would bring us a few “extras” that were not listed on the menu, and if we desired, they would also bring us each a foie gras lollipop coated in watermelon Pop Rocks. Now, I’m not adventurous, but this was too weird to pass up.

But first, they brought an “extra”….a shot glass of watermelon consomme with mint and jalapeno oil. Oh, but before that, some popcorn with parmesan and truffle oil. Then came the lollipop–holy crap, that was the first time I’d had foie gras, and it was delicious, something I’d totally eat again. But the Pop Rocks gave it the most amazing contrast–creamy and fatty with popping candy in your mouth. Just crazy but delicious.

Next was the deconstructed Caesar salad–this was the one we had a hard time with–it was creative and cool looking–a nub of romaine with Parmesan, some dressing on the plate, and a brioche twinkie with marscarpone. But it also had a Spanish anchovy on top, and that tasted like it just came out of the ocean. We ate it, but blech! Next was the corn bisque, with lobster, toasted coquito and vanilla essence. This was an interesting contrast in flavors too, and one that totally worked. Yum.

Next up was an extra of “cucumber salad,” which consisted of tiny bits of cucumber with rice wine and sabayon. Pretty good, and it was what they might call a palate cleanser after the creamy soup. Then came the main courses–first the seafood dish, which was crispy seared halibut topped with bacon, leeks and haricot verts (thin green beans). I’m not a big seafood eater, but this was also very good–at least way better than the anchovy! Then it was the meat course–bison loin with an onion ring, baked bean puree and pepper salsa (pictured above)–it was unbelievable.

Then there were a few small dessert items–first, a homemade grape soda; then a flourless chocolate cake with root beer ice cream, port cherry and birch caramel. Wow, that was one of the highlights of our weekend. Finally, there was an extra–a small pistachio and coconut biscotti.

I love trying new and innovative cuisine, and this entire meal was that. If you are in Chicago and feeling adventurous, you have to try Graham Elliot–just make sure to make a reservation well in advance!