CHICAGO FOOD
Sunday, August 14th, the best street food that Chicago has to offer will be available at Galleria Marchetti to serve Chicago foodies. StreetFood Artistry 2011 will be complete with tons of Chicago’s favorite pop up restaurants, gourmet food trucks, old fashioned food carts, and live entertainment. Meisha Herron will be performing from 1pm-2pm, M.A.D.D. Rhythms from 2:30-3pm, Soul People from 3:30-4:30pm, and H2O Soul from 4:30-5:30.
Outstanding sushi combinations! There are so many specialty rolls here it could take hours to read through all of the descriptions. For this reason, I ordered the first thing that sounded good off of the first page. The Latin Heat Roll with smoked salmon, escolar, avocado, and cilantro was a hit. I also appreciated that it wasn't a problem when I asked for no mayo. I stayed on the traditional side with the Rainbow roll (which, uniquely, had eel in it!).
I created a delicious modified California Roll that had octopus, and jalapeno covered in roe instead of crab and cucumber. Very tasty sushi; though don't be duped by the Kobe Beef Sliders, they look much better than they taste.
On a scorching summer day, the salad sampler at Dawali Mediterranean Kitchen is a perfectly virtuous and refreshing beginning to supper. The Jerusalem salad, with a light tahini dressing, and citrusy tabbouleh are standouts.
If it's your first visit, or if you're not too familiar with Middle Eastern cuisine, you'll definitely want to order the appetizer sampler, which comes with Dawali's famous hummus, baba ghannouj, ful mudamas, masaka and award-winning falafel.
Before opening his second location in Lincoln Park on Halsted, chef-owner Nasser Amer made sure his staff had perfected the falafel - crisp on the outside, with a succulent, bright green, perfectly spiced chickpea interior.
I was invited to judge the cooking combat with bacon at Kenmore Live Studio last Friday, where pastry chef Tony Galzin of MK and Kenmore Live Studio's very own Kari Karch went head to head to see who could make the tastiest bacon dessert.
Chef Kari put up a valiant fight, whipping up a decadent parfait with layers of peanut butter mousse, brownie, bourbon-infused whipped cream, caramel pretzel brittle and (the best part) chocolate covered bacon. This playful medley is something anyone can whip up at home. However, we, as judges, unanimously agreed that Chef Tony's bacon fritters with bacon-infused semifreddo, bacon croccante and apple cider bubbles carried the day. Bacon smoke and dehydrated bacon bits gave the dessert a subtle but complex bacon flavor. Dunkin' Donuts should take note. I think bacon-flavored Munchkins dusted with bacon vanilla sugar like Chef Tony served us would do well. Chef Tony even said he might try and adapt the recipe for MK if he can get it on the menu in the next few weeks.
Chicago French Market knows how to throw a party. To celebrate Alpana's new book, Alpana Pours, guests were invited to Meet Alpana Under the Eiffel Tower for brunch with wine pairings on Saturday. Alpana chatted candidly with guests and she was far more approachable and down-to-earth than one might expect from a master sommelier. But if you've seen her hosting Check, Please! you wouldn't be surprised to hear her suggest a Bellini Bar for brunch parties so guests can mix their own drinks.
You might not make a connection between Wisconsin and chocolate like you would between Wisconsin and cheese, but TerraSource will change that. Josie Pradella creates the most exquisite flavors of chocolate, with unique combinations of fruits, flowers and tea infusions. Golden raspberry, rose medley and brandied pear are just a few of the delectable options. Customers can put together their own custom gift boxes. These are perfect for those who enjoy exotic tastes and delicate flavors.
The day starts early for Chef Dirk Flanigan and his team. It’s not every day one gets invited to cook at the prestigious James Bead House in New York City. Flawless organization and impeccable execution are requirements for this event and Chef Dirk has everything under control, moving seamlessly from one task to the next with a quiet confidence. Saturday night's dinner was already gearing up to be spectacular.
Chef Dirk is executive chef at Chicago’s wildly successful The Gage and Henri restaurants, but his path into the culinary world began in Naples, Florida. “I was 13 years old and wanted to buy a surfboard,” he says. He knew a friend that worked in a restaurant and Chef Dirk began helping out in the kitchen, slowly saving up his money. Not long after, he started working in the kitchen at the Ritz-Carlton and he eventually made his way to Chicago where he’s been cooking since the late ‘80s.
Chicago's classiest dining club, ChicaGourmets, gathered Saturday for a Julia Child-inspired luncheon at Naha to celebrate Joan Reardon's new book, As Always, Julia. Reardon, a culinary historian who knew Child personally, compiled hundreds of letters between Child and her friend Avis DeVoto, and adding a little commentary of her own.
Reviewers have said Avis is the star of the book, because she brings out a side of Julia that few saw. The two discuss politics, literature and even sex, giving readers a chance to peer into the mind a culinary icon. As for the process of editing the book, Reardon said it gave her a greater appreciation of Julia beyond her cooking prowess.
A few months ago, I mentioned to my mother that I was thinking about purchasing a slow cooker, she said, "What is that?" However, I knew on the other side of the phone she was rolling her eyes and thinking "What is this child talking about now?" I realized I had to translate across the generations and said, "You remember it as a Crockpot."
Lately, I have been calling it a Crockpot, too. To break in the new cooker, I cooked my version of Irish Lamb Stew. I love this stew for so many reasons, but the primary one is that after you been out with The Hawk, this stew warms you through and through, and for a moment, you get strong enough to brave the elements again.
The motto of Bin 36 is “DRINK WINE. LIVE WELL. HAVE FUN.” They do a wonderful job to ensure that happens. When I need to know about wine, take a class or figure out food pairings, I head to Bin 36.
I always feel as though I am getting the best wine and food. I also get courageous enough to have after dinner drinks with the recommendations of Brian Duncan, Wine Director. I am never disappointed.
On occasion, I invite a wine enthusiast to Bin 36. What often happens is that we all learn something more about wine and food pairings.
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