It's the most recent venue by the Pioneer Tavern Group, of The Pony Inn in Lakeview and Lottie's Pub in Bucktown. Frontier features mountain-west decor with saloon-like detail.
Chef Brian Jupiter visited the ABC7 Chicago studio to demonstrate how to make Shepherd's Pie, one of the signature items on the menu. Frontier's menu also features oysters.
Monday through Friday: 4 p.m. to 2 a.m.
Saturday: 9 a.m. to 3 a.m.
Sunday: 9 a.m. to 2 a.m.
4 large potatoes, peeled and cubed
Salt and pepper to taste
4 tablespoons butter
1/2 cup heavy cream
2 pounds elk stew meat
1/2 teaspoon fresh rosemary, chopped
1 small onion, chopped
1/2 cup celery, chopped
1 cup carrots, diced
1 cup fresh fava beans
2 cloves fresh garlic, minced
1/2 cup red wine
1 cup beef stock
1/4 cup flour
3 tablespoons olive oil
2 cups Grafton cheddar cheese
1. Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. Drain and then mash with salt, pepper, 4 tablespoons butter and heavy cream. Set aside.
3. Preheat oven to 400 degrees.
4. Heat cast iron Dutch oven pot. Add olive oil.
5. Add Elk stew meat and brown on all sides.
6. Add flour, onions, garlic, rosemary and celery. Deglaze with red wine.
7. Add beef stock and bring to a boil.
8. Reduce to simmer and cook for 1 1/2hours or until meat is fork tender. Season to taste with salt and pepper.
9. In salted boiling water, blanch carrots and fava beans until tender. Do not overcook.
10. In an oven safe dish, layer carrots and favas, then elk, mashed potatoes and cover with the Grafton cheddar.
11. Bake in preheated oven until the cheese begins to turn golden brown, about 30 minutes.
12. Serve hot.
2, 10-ounce containers oysters, freshly shucked
1 quart oyster liquid
2, 14-ounce cans artichoke hearts
1 cup butter
1 cup onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1/4 cup basil, chopped
1/4 cup garlic, diced
1 cup flour
1-1/2 quarts chicken stock
1 pint heavy whipping cream
1 cup green onions, sliced
1 cup parsley, chopped
Salt and white pepper to taste
1. In a two-gallon stock pot, melt butter over medium-high heat.
2. Add artichoke hearts, onions, celery, bell pepper and garlic. Saute 5 to 10 minutes until vegetables are wilted and artichokes are tender.
3. Remove all ingredients from stock pot and place in food processor equipped with a metal blade. Chop on high speed approximately one minute or until mixture is fairly well pureed.
4. Return to stock pot and bring back to a simmer. Using a wire whisk, sprinkle in flour, stirring constantly until white roux is achieved.
5. Add chicken stock and oyster liquid, one ladle at a time, stirring constantly until all is incorporated.
6. Bring to a low boil, reduce to simmer and cook thirty minutes.
7. Add oysters, heavy whipping cream, green onions and parsley.
8. Return to a boil, and cook until edges of oysters begin to curl. Season to taste using salt and pepper.