3 new consumable ideas for you

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From time to time, we are privileged to review food or drink products that interest us. This week we’re happy to introduce you to a brand of all-natural nut butters, a line of slightly exotic seasonings, and a new line of drink-enhancing cordials for mock- or cocktail time. Love to hear your feedback on any of these you decide to try.

Crazy Richard’s Nut Butters are made without the usual oil, added sugar and salt. Our experience was that the peanut butter tastes more like pure nuts than others we’ve tried. The texture seemed a little drier as well. Crazy Richard’s butters come in traditional jars and in single-serve carry-along or lunchbox pouches. Try it in Extra Creamy or Crunchy Peanut Butter, Almond Butter, or Cashew Butter. The new Peanut Powder is convenient for ramping up protein in smoothies, and for baking or cooking. And they’ve just launched their new frozen snack line, Wholly Rollies – Frozen Protein Balls. But if you decide to buy online, be sure to compare prices. We found dramatically different pricing on different sites. For example, Amazon was three times more than Walmart. So do your due diligence.

Crazy RIchards butter prices - all over the place
Crazy RIchards butter prices – all over the place
Loved the flavor kick from Pereg in this slow cooker crustless pumpkin pie
Loved the flavor kick from Pereg in this slow cooker crustless pumpkin pie

Pereg Natural Foods makes a wide variety of unique food products. We recently agreed to sample a couple of their distinctively different seasoning blends that work either for sweet or savory. We found both of them complex and pleasurable in their own ways. We used the sweet blend as part of our seasoning in our favorite slow-cooker dessert/breakfast/snack recipe for no-crust pumpkin pie. It gave the dish a slightly exotic touch that went perfectly with the normal pumpkin-pie-spice-mix of cinnamon, ginger, nutmeg and cloves (or allspice). We also liked it quite a bit mixed with cottage cheese sweetened with a good sprinkling of powdered stevia. What an easy way to have an exotic but healthy dessert without cooking!

Plain cottage cheese tasted like dessert with Pereg
Plain cottage cheese tasted like dessert with Pereg

The savory mix gave a little mystery to the slow-cooker chicken we rubbed with it. We highly recommend trying these seasonings if you like to give your cooking a little pizzazz without a lot of work – and without a lot of extra sodium and sugar. Pereg hawaij retails for about $5.99. Available at kosher food stores, independents, health food and many chain stores (ACME, Albertsons). And check out some of their other healthy products like pasta made from quinoa. Love that idea!

Sōm Cordials are hand-crafted with exotic botanicals, tropical fruits, local Oregon berries. They’re called cordials because they’re concentrated. You use them as flavorings to mix zero-proof “mocktails” or to create luxurious regular cocktails without having a closet-full of bottles for special liqueurs. Flavors include Ginger, Cranberry, Tangerine, Oregan Berry, Thai Basil and Pineapple. Conceived and perfected by a chef who loves Thai cuisine. Mix one of these with plain or even flavored sparkling water and you’ve got yourself a complex, layered treat. If you want a kick, they mix beautifully with real spirits, too. We did one with 3 parts raspberry-lime sparkling water, 1 part Tub gin (really good gin, by the way) and 1 part Cranberry. Wow. You’d have thought we had a professional mixologist hiding in the kitchen. Read more here.

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River Roast chef freely shares expertise

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RIver Roast Executive Chef Cedric Harden
RIver Roast Executive Chef Cedric Harden

Surprised and delighted to learn that River Roast, 315 N. LaSalle St., offers cooking classes. Well, more like cooking demos because you get to watch rather than participate. Besides the beautiful and eclectic decorations in the space, the great view of the river and the delicious foods you get to eat, one of the most positive things about these sessions is the fact that you get to ask River Roast Executive Chef Cedric Harden any cooking question you want (preferably related to the dish he’s preparing right in front of you – when you sit at the bar, which we highly recommend), and he gives you the straight dope  from his extensive professional experience.

Chef team Cedric and Eric
Chef team Cedric and Eric

Attending a recent class felt like the most fun you can have in downtown Chicago on a regular Saturday afternoon. That day Chef Eric Lees, Chef de Cuisine at Spiaggia, a sister restaurant in the Levy Group of fine establishments, was on hand to assist. He and Chef Cedric put on a truly down-to-earth demonstration of what it’s like to invent and to execute an original dish.

Chef's beautifully imagined surprise appetizer
Chef’s beautifully imagined surprise appetizer

It was pure pleasure watching the construction of the spring greens salad at this Cooking with Spring Ingredients session. Oh, and before the first course, the chef surprised us with an appetizer that wasn’t on the menu – a lovely concoction of salumi slices, wedges of fresh fig, and fresh arugula nestled atop a creamy puddle of locally made burrata. Delicious. Back to the spring salad. Have you heard of using shaved raw asparagus along with steamed asparagus tips together in a salad? It’s a cool idea that works very well, especially when dressed with a lovely handmade Green Goddess dressing. The freshness of all the flavors and the whole combination made all the students’ tongues happy. And that was just a single one of the many interesting ideas and tricks the chef gave his guests. He shared his knowledge generously, from talking about where to learn knife skills to explaining why and how to salt the water for pasta (you’ll be shocked to hear what he suggests!).

River Roast cooking class's fabulous chicken entree with rich pan sauce
River Roast cooking class’s fabulous chicken entree with rich pan sauce

Included in the price (~$65) you’ll be served a number of small cocktails/wines throughout the class. Just enough to give a pleasant buzz on a sunny Saturday afternoon. But it’ll undoubtedly work just as well on a cloudy one.

The winter series of cooking demos is finished now, and we are eagerly awaiting word on the new series. This is one of the most delightful ways to spend a Saturday afternoon that we can imagine. A bit of spirits, a lot of delicious food, and a generous helping of professional knowledge – a win-win in anybody’s book. Have already told friends about how much fun this was, and we can’t wait to get the new schedule.

 

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Spirits to lift your spirits this Chicago early spring

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Time to think about some spirits to uplift yours! Here are some news notes from three such companies: Rush Creek Distilling is a local distiller that’s just generally lifting spirits around town and for buyers online. Maker’s Mark is uplifting the spirits of sports/Chicago/Cubs fans and bourbon lovers across the land. and Bacardi is uplifting the spirits of women – and that spreads to everyone! Consider lifting yours with a few of these.

Rush Creek Distillery
Rush Creek Distillery

Rush Creek Distilling makes small batch releases of really nice vodka, gin and whiskey. The company is located in Harvard, Illinois, so it’s a kissing-cousin Chicago institution. The vodka and gin are both distilled from grain, so the flavor is unique. The American Gold and the Trophy whiskies are lovingly, slowly distilled. All the Rush Creek spirits are made using pure spring water and local grains. Plus, the distillery sounds like a beautiful and unique place to visit – artisan-designed and built to exemplify the spirit of craftsmanship. Book a tour and make a little vacation of it. They love to promote a spirit of adventure – even have an Adventurous Spirits Club you can join.

Recently Chicago welcomed Rob Samuels, grandson of the founder of the iconic bourbon Maker’s Mark, as he celebrated his company’s partnership with the Cubs. He met with media, Cubs people, club owners, and others as part of inaugurating the new Maker’s Mark Barrel Room, one of the private clubs for season ticket holders that’s opening in Wrigley Field this season. He highlighted key points in the history of Maker’s Mark, including how Bill Samuels, Sr. used to bake bread – and translated some of what he knew there into the beginnings of the famous bourbon. He also invites everyone to make a reservation at Star Hill Provisions, the on-Kentucky-campus full service restaurant and bar, with Chef Newman Miller offers authentic local cuisine with locally sourced ingredients – some coming from distillery employees’ own farms. There you can learn more about the deep and proud connection between horse racing and bourbon and about out how dramatically bourbon has increased in popularity in just the past decade.

Bacardi, one of the country’s premier spirits makers, kicked off its second annual Spirit Forward Women Empowerment Series April 1st in Chicago. Now they’re on the way to LA (April 23), then New York.  Experts from hospitality, fitness, finance and entertainment will celebrate female leaders and entrepreneurs, especially the hospitality industry. Attendees will learn from panels, networking opportunities, hands-on workshops and more, designed for all genders, race, cultures and geographies. The theme this year is “originality,” and high-level industry speakers will address how it informs everything from the creative process to problem-solving bigger issues in the hospitality industry.

 

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