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THE MeSSAGe Whether THE TASTING PANEL goes to the brand execs or the brands call us, there is an abundance of news to report, from the latest releases to behind-the-scenes experiences with some of the world’s most infl uential importers, winemakers, distillers . . . well, you name it. brief Encounters We may not have enough pages in each issue to devote as much attention as we would like to each person whose path we cross, but please note that if it’s in the publication, we deem it noteworthy —Meridith May, Publisher & Executive Editor ith tableside guacamole service and housemade mole, Salsa 17 has become the muy caliente culinary center for Arlington Heights, a suburb of Chicago. Chef Jose Luna grew up in Jalisco, Mexico and DNA from three generations of Mexican chefs has garnered him some top accolades: American Culinary Federation Chef of the Year 1993, Holy Mole! W Chef Jose Luna’s housemade mole. Sommelier Eoin O’Donnell and Chef Jose Luna from Salsa 1 in Arlington Heights, IL. Certifi ed Executive Chef (inducted in 1999) and a member of the Vision USA culinary team that took a gold medal in Seoul, South Korea. But it’s the mole that has garnered Luna a focal point at Salsa 17. “Mole is a really old tradition; it’s a sauce. What the French call demi-glace, we call a mole,” he tells THE TASTING PANEL. Each mole recipe requires several steps and more than 14 / the tasting panel / august 201 1 two dozen ingredients. The process for the complicated mole amarillo starts by lightly grilling some dried guajillo and ancho chiles, along with red and green tomatoes and onions. Once they’re signifi cantly charred, they go into a giant pot of chicken stock and are left to simmer for nearly an hour. Then it’s into a blender, to pulverize and purée the mole. The result? An earthy, complex sauce with an amazing depth of fl avor that pairs well with grilled pork chops and rice. He’ll also serve a darker, mole negro, with New York strip, roasted cactus and oozy panela cheese. Awash in big bold murals and colorful beer logos, Salsa 17 sports a bright and bustling dining room and bar. Patrons can also choose from the restaurant’s dizzyingly large collection of 200 tequilas and a wine list that features over 200 selections. Sommelier Eoin O’Donnell notes, “There are many discerning customers that also enjoy wine with a clas- sic Mexican dish. From Bordeaux and Barolo to the Douro, we can make some exquisite matches.”