Bluegrass

[Chainmeister]

I played a round with Dave Teichman at IOS #5 in Rockford. We had a nice conversation and an enjoyable round. Dave mentioned that he often plays at Fink before going to work. I asked him where he works. He told me that he was the chef and part owner of Bluegrass in Highland Park.  As the round and the conversation continued he mentioned his southern influence and the variety of microbrews on tap.  I told my wife about Bluegrass and we had been endeavoring to get there ever since Rockford.  We finally got there tonight.We had a tremendous meal and will go back there again.

The room is cozy but not tight.  it has a nice vibe.  You could tell many of the customers had been there before.  It has become a local hangout.  We waited a few minutes at the bar and Ellen had a dirty martini and I had a Turbodog.

Before our main course we shared a version of a Caprese Salad that had fresh basil, very fresh mozzarella and mouth watering tomatoes. We then shared some fried, but not drippingly so, calamari. 

I had the best BBQ ribs I have had in many years.  Dave clearly makes his own sauce and has a very nice spice rub on the ribs.  The ribs easily came off the bone but were not falling apart. They had the perfect texture.  The ribs were accompanied by peanut brittle baked beans and potatoes. The potatoes were unbelievable. I am not sure exactly how Dave prepared them. They were soft inside but had a crispy exterior.  He must have par boiled them and then grilled them with their own spice rub.  I could eat those potatoes every day.

Ellen had  a delicious tilapia and green beans. Her beans also had a perfect texture.  Not mushy and not undercooked.  Just right. 

We finished with a chocolate truffle that had a side of fresh whipped cream that had streaks of what I think was rasberry glaze in it.  We really didn't need the desert but couldn't hold back. We both left a little too full but not regretting anything we had to eat.

The is a more upscale type restaurant but is very comfortable and not stuffy.  You could eat a big meal or you could have a chopped salad or a very good burger with one of their many beers. 

Support a fellow disc golfer and go home stuffed to the gills with delicious food.  You can check out their website at www.bluegrasshp.com

[Chainmeister]

I posted a review of Dave's restaurant last Fall. I went there once again with Mitch Wallace's brother Gary.  Gary told me today that he had heard that Dave had passed away. We checked the web and, sadly, this is true. I do not know what happened.  All I know is that a 47 year old guy with a wife and two kids who loved to play disc golf and was an awesome chef died.  He passed away February 16. I don't know if anybody knew him but he was a good guy. Rest in Peace Dave.

[CEValkyrie]

I met Dave for the first time at Warren on Feb 8th at Warren. RIP.

[stpitner]

I can really feel for his family... I too had a dad named Dave who also died at the age of 47... it was 2 years ago today.  It's tough on a family, and I hope that things at the restaurant continue onwards.  I feel like you never truly appreciate someone's life until it has ended.

[patti9103]

I met Dave while playing a round at Fink one Saturday morning last fall.  He had to leave before he finished a 2nd round to go to work.  The last time I talked to him was at IOS #6.  What a nice guy.

[Jon Brakel]

When my friend Doug died at age 45 I thought that life is so short. Doug sent me an e-mail shortly before he died about "living the dash". That no matter how long you live after you die they put up those two years separated by a dash. Doug Doolittle, 1962 - 2007. That dash in there represents your life. No matter how long or short it is. Live the dash.

Seeing as Dave was spotted on the disc golf course as little as 8 days before he died, I think he was living the dash.