New players in the huge beverage market are out there contending for our drink dollars and responding to the public’s deep desires for 1) convenience, 2) organic and natural, and 3) healthy alternatives to soda pop. We don’t include plain bottled water ‘cuz we worry a lot about companies siphoning water from natural springs that already belong to the people – and charging us for processing it and putting it in bottles. Doesn’t sound like a pyramid scheme at all, right? So here are a few new items worth a try:
Backpack canned wine. You’ve heard of boxed wine, of course, and a number of makers are putting out some excellent quality in that formerly-scorned-but-becoming-more-popular packaging. Now comes wine in a can. Backpack Wines, based here in Chicago, recently put out two blend varieties: Cheek Rosè® and Snappy White®, in four-can packs. Made with grapes from quality vineyards, the wines come in recyclable cans you can take anywhere with the same convenience you get from canned beer or soda. We’re not talking luxury wines here, but the taste is reasonable and the convenience unbeatable. Chill a few cans for your next barbecue, picnic, beach outing – or just sip one with a friend sittin’ on the patio on a summer evening (yes, summer is going to hit with a vengeaance any minute).
Prairie organic spirits. Another new player in the alcoholic beverages category is the line of Prairie organic Spirits. “Made with respect from seed to glass,” Prairie Organic Spirits offers 100% certified organic vodka, made from a single-sourced, organic corn grown on a handful family-owned and operated Minnesota farms. Each bottle of Prairie Organic Spirits takes three years of meticulous work. The Cucumber version we sampled gives off lovely and unmistakable aromas of fresh cucumbers. Immediately upon opening the bottle we imagined making our favorite chilled gazpacho or Bloody Mary recipe spiked with this pure, unadulterated spirit. It’s also great as a mixer with flavored sparkling water or in your favorite cocktail. Without question will increase the aromatic intensity of whatever you use it in.
Spindrift fresh-squeezed-fruit-flavored sparkling water. It’s always important to stay hydrated, but it can be problematic if you don’t enjoy plain water. And there’s some evidence that neither sugar nor artificial sweeteners are very healthy, so here’s a new option: naturally flavored sparkling water. Spindrift is the only bubbly that uses real fruit to flavor its water. It’s refreshing on its own or a great mixer for summer cocktails. These waters are flavored only with 10% organically grown fruit – juice and purée. We love the fruit aromas and the bubbles of all the flavors. Now imagine topping up a shot of Prairie cucumber vodka (above) with ice and a few ounces of cucumber Spindriftr sparkling water – and top it with a spring of mint. Hard to get more refreshing than that. Comes in blackberry, cucumber, grapefruit, orange mango, lemon and – our favorite so far – raspberry lime.
Lincoln Park has a number of interesting places to eat, and I just discovered the pleasure of one of those – the patio at Cafe Brauer. Delicious American food specialties, served by warm and friendly people, and a small selection of wines, craft beers and cocktails designed to satisfy most of us. One menu item promises fresh vegetables from Green City Market, one of the city of Chicago’s markets that sets up every Wednesday and Saturday nearly across the street on Stockton Blvd. This is a marriage made in heaven.
I love the fact that the patio sits right next to the Nature Boardwalk that meanders through a nature preserve. Watch people walk their dogs, ride their bikes, enjoy the scenery. Or bring your own dog – the restaurant welcomes dogs on the patio.
Entrance to the Nature Boardwalk is right off the patio. You can walk all the way around its half-mile perimeter as it wends through a 14-acre nature preserve. It’s a closed pathway, so you can trust that your bicycling or dog-walking grandchild or friend will definitely find her way back to you. No way to get lost. Being in “the wild” in the middle of the city without being worried you’ll get lost. Can’t wait to bring my granddaughter here.
Mallard duck pairs occasionally break the still waters of the pond next to the patio. It’s an incredibly peaceful and calming environment. Bird song everywhere. People walking.
The Cafe Brauer patio is the site of many weddings, school and corporate events. The staff are highly experienced at providing buffets full of tasty all-American foods like buttermilk fried chicken (delicious!). The regular menu offers big plates to share – calamari, wings, guac and salsa, or steak chili nachos. Then there are soups and salads, plus paninis, burgers – including turkey and black bean and classic sandwiches, all served with fries. Sides are interesting – side salad, Parmesan fries, waffle-battered sweet potato fries with maple-vinegar aioli, mac & cheese, and stir-fried Green City Market vegetablea, all priced at $4.95, but if you order them with a sandwich they’re only two bucks. Desserts are $5.95 and include Brownie Sundae, Blueberry Crisp, and Cookie Skillet with ice cream. Hungry yet?
Basically, Cafe Brauer has just about anything your heart could desire. They even play upbeat music at just the right decibel level – cheers the atmosphere and lightens the spirit.
If you hop the bus through Lincoln Park, you can catch either the 156 or the 151 down Stockton Blvd. There are several stops you can get off at; the first stop for the zoo on the southbound 151 is at Webster. The next stop, Armitage, lets you off close to Cafe Brauer.
Hours for the patio are 11 to 9pm Monday through Friday and 8:30 to 9pm on weekends. Obviously, Café Brauer has been around quite a while, but it sure feels nice to discover this charming option. BTW, they have free Wi-Fi, and if the restaurant is not busy, you are welcome to sit and enjoy as long as you like. So delightful. Thank you, Chicago. Another reason to love our city.
Dreaming Tree is a winery that loves the environment as much as it loves making wine. Not only are their wines delicious values at well under $20, but they’re also bottled in lightweight bottles that are manufactured with clean-burning natural gas. Labels are made with 100% recycled paper, using black ink printing—which means no bleach is used and fewer toxins and heavy metals are released into the earth. And, get this, even Dreaming Tree’s corks are recyclable. All of which are good reasons to try these wines, but then there’s the taste! Below are tasting notes on some of their most popular vintages. Think green. Think delicious. Think value.
Oh, and if you’re into music, the guy behind the wines is also the guy in front of the Dave Matthews Band. And he partnered up for Dreaming Tree with New Zealand native Sean McKenzie – winemaker par excellence for his entire lifetime. Their goal is to make wines that preserve the true terroir and style of California’s fabulous growing regions.
And now the Band’s professional chef, Fiona Bohane, creates recipes that pair with the wines and use local ingredients everywhere they travel. Check out some of the cool recipes here.
Dreaming Tree Crush 2014. Blended of California’s finest varieties, this red wine gives you raspberry jam and vanilla oak characters on the nose. The flavors remind you of juicy mixed berries, and the wine’s tannins are full, yet soft and approachable. A robust red wine that goes great with spicy foods like barbecue ribs, Vietnamese-style pork sandwiches, or vegetarian stuffed poblano peppers. Worth every penny. SRP ~$15
Dreaming Tree Sauvignon Blanc 2015. Lovely California-style SV, meaning its grapefruit zing is moderate and mellow as opposed to sharp. Winemaker notes: “fresh and juicy with tropical fruit aromas of passion fruit and kiwi. Finishing crisp and clean with hints of grapefruit and zesty lime.” Delicious as an aperitif, or serve it with fish, seafood or zesty Mexican food. ¡Olé! SRP ~$15
And then there’s Dreaming Tree Chardonnay – delicious with grilled seafood, goat cheese, herb-roasted chicken, or fruit/ricotta/arugula salad. And their luscious, award-winning Dreaming Tree Cabernet Sauvignon – aromas of berries, cherries and cassis, wraped in toasted caramel with soft, mouth-filling tannins. Try it with grilled flank steak, ribs or vegetable kebobs.
Environmentally conscious, sustainably grown, delicious wines at affordable prices and a good story to tell about them. Just in time for Mom, Dad or Grad gifts. Available at Walgreens, Target and lots of other locations around Chicago.
If you’ve ever thought a Pinot Noir from Oregon tasted like a Burgundy, you’re not alone. Though half a world away from each other, both regions are located on nearly the same latitude and many winemakers in each area practice similar vinification techniques. Early makers of Pinot Noir in America had to go to Burgundy to study because no wineries here were making Pinot Noir at the time. Willamette Valley has been focusing on Pinot Noir for the last 51 years, and its capricious weather keeps winemakers on their toes.
Oregon, according to a panel of Jackson Family Wines Collection winemakers from there who visited Chicago recently, is a state of mind that’s slightly different for each of them, but all of them speak about the need to be flexible and creative and collaborative because of the challenge of Oregon’s cool, fast-changing climate conditions.
Chicago is 6th in the United States in consumption of Oregon Pinot Noir – consumption here is up by 26% in the last year. And one of the big reasons is the excellent quality of the Pinot Noirs produced in the Willamette Valley by these very winemakers.
Below is a glimpse into the collective wisdom of these passionate and skilled winemakers – a somewhat loose arrangement of interesting bits about winemaking from the half-dozen panelists – who were, by the way, having more fun up there than we’ve ever seen in a wine tasting program!
The soils in Willamette (pronounced Will-am-it, dammit) are actually oceanic, which is really good for growing Pinot Noir grapes. As the earth’s tectonic plates scraped against each other creating mountains in that area, they dislodged soil that was formerly at the bottom of an ocean and deposited that in the valley between the two mountain ranges, Cascade and Coast that both influence the environment and protect the grapes that grow here.
In 1988 there were only 49 wineries in Oregon. Now there are 700.
Unlike in Napa Valley where many owners don’t live, Jackson Family winemakers live on site. They also meet regularly and readily share information with each other. For example, when one grower decided to try earlier thinning than tradition, he readily passed along the results: vines mature better and the grapes have more flavor.
California, Oregon’s southern neighbor, is too warm to grow Pinot Noir grapes. It seldom has difficult growing seasons, whereas Oregon’s climate is a constant challenge to wine growers.
Julia Jackson, born in Sonoma, said her mother had a vision of going to Oregon, and then the whole family fell in love with wines grown there. Julia herself loves being out in the vineyards, being stewards of the land, a sense of discovery about the great wines. Jackson Family winemakers also believe in educating visitors and so sponsor collaborative trips for that purpose.
The grapes in Willamette are more transparent than those grown in Burgundy, yet the finished wines can easily be aged 10 to 15 years. Burgundy has many different producers. Willamette offers multiple mesoclimates. Producers must be in intimate touch with the features of their terroir, and most consider their big markers as the specific site and the vintage – yielding wines with a rustic nature and a nice backbone of tannins. Even though Oregon Pinots have a darker profile, they tend to be fresher and more acidic than California’s.
Napa is most known for its Cabernet; Willamette is identified with Pinot Noir; Argentina with Malbec. La Crema was the first Jackson Family winery to move into Oregon. They definitely don’t try to make a California version of Pinot, but rather work on discovering what’s there and stay true to that. Willamette’s vintage-to-vintage variability necessitates constant continuing education. Jackson Family winemakers are required to dedicate 5% of land to biodiversity as part of the goal of keeping the land healthy.
Lots of volcanic soils are good for winemaking and viticulture. They have greater water holding capacity. Results in plush, fruit-driven wines. Sedimentary soil (as in Willakenzie) drains more freely. Vines struggle more, resulting in wines that are a bit more rustic, firm, structured. Oregon has only these two soil types – sedimentary and volcanic. California has many more soil types than France.
Wind is a moderating influence, and in Oregon it is significant. The last two wines listed below are grown in seriously windy areas. Zena-Crown is in the Van Duzer Corridor, where the same strong wind blows all year, even on 90-degree days. “We pick 2-3 weeks later, because vines shut down at night. It’s always been a truism that we can’t plant above 1000 feet, but now we’re considering it because the summers have been so much warmer. Skins get thicker from the wind – which helps grapes defend against weather. Keeps higher acidity, which equals freshness and tannins.” Read more about the cool-climate growing conditions in Willamette Valley.
The winemakers are taking their program to various destinations around the U.S., and they said the character of the just-opened wines changes with every location – influenced by such things as barometric pressure, humidity, and the altitude at which you drink them. Even being on an upper floor, as we were in one of the beautiful Kimpton Gray Hotel event spaces where the program took place, would make a difference. They all said the wines were giving off more florals and more spice here than they had in the previous city. Ha! Most of us can only dream of one day achieving the level of sensitivity of such highly educated noses and palates…
Jackson Family winemakers talk to each other and taste wines together. They are individual artists who make their own decisions. The Jackson Family does not prescribe that a winemaker must do something in a particular way. In fact, they even allow them to use blocks of land from partner wineries to make their blends.
Structure, texture, and aroma are the concerns when putting together a blend. All Jackson Family vintners use French wood barrels and must be instinctive about how many oak barrels to buy – a decision that’s made long before the harvest.
“Look out for the tannins,” said one panel member. “The fermentation process can get away from you. It’s not good to add salt later in the process – that amounts to ‘remedial winemaking’ and isn’t where we want to go.” In Oregon, it always rains during harvest, but every good winemaker will say that’s not necessarily a deal breaker. They know how to compensate.
One panelist said they don’t drink their own wines at home, but rather experiment with others. “We go to the grocery store and buy European wines for $18-$20 a bottle. We want to know what the consumer is buying and experiencing.”
Below are the names of the six wines the panelists provided for tasting, organized from lightest to most substantial in structure. Each is marked with our totally subjective star rating (remember, we tend to love highly structured wines) and a few winemaker tasting notes.
Siduri Willamette Valley 2015. ***1/2 This Pinot is made with a blend of three different regions, uses 25% whole cluster (means they keep the grapes on their stems) and is made using Burgundian vinification techniques. Winemaker notes: “Darker berry and currant flavors, along with hints of cherry joined by earth, dried brush, and even tobacco flavors.” SRP ~$24
WillaKenzie Gisele Willamette Valley 2014. **** Blended to produce a rustic, brambly fruit flavor. Winemaker notes: “Juicy acidity and flavors of raspberry, plum and a hint of white pepper. The mouthfeel is elegant and polished with a long, velvety finish.” SRP ~$24
Penner-Ash Willamette Valley 2014. ****1/2 A gorgeous dark purple color but transparent. Jammy flavor. Winemaker notes: “Experience ripe, fresh raspberry, red plums and strawberry compote with a hint of subtle cedar. The ﬁne texture and silky tannins enhance the vanilla, brown sugar, and leather notes on the ﬁnish.” SRP ~$40
La Crema Dundee Hills 2014. ***** Purple/garnet color with a mid-palate richness. Grown by the independent Oregon contingent of this famed La Crema California winery from two clones in an area sheltered from the winds, so with a longer growing season. This vineyard has 18 different soil types within its 80 acres. Winemaker notes: “A nose brimming with violets, cherry pie and earth. Flavors of pomegranate, raspberry and anise. Nuanced yet concentrated.” SRP ~$50
Gran Moraine Yamhill-Carlton 2014. ***** Another wine made with 25% whole cluster. Lovely pink-purple color. Winemaker notes: “Cranberry and rose hips up front that transform into orange zest and Meyer lemon on the mid pallet. This is followed by morel mushroom, red cedar, and exotic spices as allspice and mace. Precise but broad; exhibiting restrained power and elegance combined with immense aging potential. Finish lingers giving impressions of pipe tobacco, earth, white sage and pure cocoa. Shaped like a teardrop rippling outward at the point of contact with a still body of water.” SRP ~$45
Zena Crown Slope Eola-Amity Hills 2013. ***** Couldn’t put it better than Wine Spectator’s 93-point rating – “Rich and expressive, featuring black cherry and pepper notes set against tangy mineral flavors. Comes together smoothly as the finish gains traction, with a light bite of tannins. Drink now through 2023. 348 cases made.” SRP ~$100
If you know Trader Todd’s, 3216 N. Sheffield, you may think of it mainly as a karaoke joint with tiki-bar-style drinks and atmosphere. But guess what? They are now doing brunch, and their Executive Chef Mark Hill really knows how to put food on the plate, with here and there his own unique touch to dishes you thought you knew.
For example, ever ordered fried chicken and waffles? It’s always seemed like a stretch to understand what makes the two go together. But Chef Hill has changed that up for many Trader Todd brunch customers. The way he combines these two is totally unique – kind of like eating your main course and your dessert at the same time. The waffle has a sweet crunch, and the chicken comes in chunks bathed in a rich, brown, slightly sweet-spicy jerk sauce sparked with Chef’s own mixture of allspice and peppers and maybe some or all of these: cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. It’s his secret – and it’s a good one.
And lest you wonder about the kitchen’s ability to do standard brunch items up right, check out the lovely omelette, cooked so that the eggs come out tender and moist rather than dry and tough. Get your choice of cheeses and fillings and eat ’em with the kitchen’s house-made fried potato chunks – tender inside and just enough crust on the outside. Delicious.
Or if you’re in the mood for a burger, Trader Todd’s does ’em good. Nice helping of ground beef, grilled and served with whatever toppings your heart desires. And some more of those good fried potato chunks. But don’t stop there. They’ve got Benedicts and sliders and conch cakes, Jerk Chicken and Jerk Pork sandwiches and more. It’s pan-tropical food and drink to make you feel like you’re in the islands. Lots of open-air space, and there’s even a boat you can sit in in the back bar. It’s a faux-island paradise for brunchers to start off a Saturday or Sunday of relaxation.
Armand de Brignac occupies a premier position among the many prestigious makers of French champagne. Owner Shawn Carter and Winemakers Alex and Jean-Jacques Cattier, freely admit their goal is simply to make the finest champagnes in the world, designed specifically with the luxury wine collector/investor in mind.
Winemaker Emilien Boutillat came to Chicago recently to introduce Armand de Brignac’s newest product, Blanc de Noirs Assemblage Two, made exclusively with Pinot Noir grapes. They also asked Chef Lee Wolen at Boka to create pairings for the new blend and several other offerings with a view to educating members of the trade and press about their line of fine champagnes.
All of Armand de Brignac’s offerings are non-vintage, said Boutillat, but rather are created as blends, often from three different vintage years. For the rosé champagne, they actually use a blend of white and red wines that yields an orangey-rose color with a very fine bubble that makes a delightful aperitif.
The blanc de blancs stood out strong and smooth and full of character, which may be why the first course paired it with an unusual fish called Striped Jack – also known asShima Aji, categorized in the Jackfish family. Served with a bit of seaweed and potato and flavored with lime, this dish was the least favorite dish I’ve ever had at Boka. The champagne, nevertheless, was delicious and stood up well to the somewhat strong taste and very firm texture of the fish.
The next champagne, Armand de Brignac’s Champagne Gold Brut – its flagship wine – was extraordinarily delicate and so beautifully blended that it felt almost ethereal on the nose and palate and in the mouth. It made a perfect accompaniment to the Chef’s incredibly moist-fleshed chicken breast, stuffed under the crispy skin with house-made chicken-leg-meat sausage. Served with a small pouf of super-fine puree of parsnips, the serving was generous, the dish attractive and satisfying, and the wine a lovely accompaniment.
The next wine, of which Armand de Brignac has only made 2333 bottles, was a truly unique taste in champagne. If felt a bit strange at first on the palate, until I tasted it with the imaginative creation of a tiny piece of lamb tenderloin beside a dollop of creamy, thick apricot sauce. The combination was directly on the money. In fact, I’ve never experienced such a strong feeling of “Oh, yeah, these work perfectly together!” as I did with this pairing. This particular wine, said Boutillat, is made with a blend from harvests of 2008, 2009 and 2010.
Dessert, an extraordinarily light combination of coconut and citrus and exotic tropical passionfruit with tapioca and elderflower, was perfectly paired with the world’s only semi-sweet champagne – Armand de Brignac took the plunge some years ago to create its own demi sec champagne, a task no other luxury champagne company has ever undertaken. By all accounts, and by the taste that so complemented this dessert, they are succeeding admirably.
Boutillat, the 30-year-old winemaker who has been with Armand de Brignac for four years, came around to answer questions about the various wines and tell stories about his experiences around the world before settling down with this high-profile family-owned and -operated winery. His experience is multinational and his passion quite obvious. When asked about his comparative youth, Boutillat explained that senior owner Jean-Jacques Cattier likes to hire young people for the energy and the imagination they bring to further inspire the making of their great champagnes. Judging by the lovely champagnes at this event, luxury collectors everywhere can rejoice.
If you’re like us, you might consider really good tomatoes as comfort food – our kitchen is naked without a pile of flavorful tomatoes on the counter every day – and I mean, all winter long, too. Up until now, Campari, the bigger-than-cherry tomatoes available at Costco all year around, have been fulfilling our tomato cravings. The problem with them, though, is they have to be shipped long distances – not good for the environment.
We are excited to have just discovered a Chicago-area business, MightyVine in Rochelle, Illinois (about 80 miles from Chicago), that’s going to do the job for us now. It has perfected a sustainable hydroponic (water-based) drip-irrigation growth system that produces fresh tomatoes all year long that are full of sweetness and real-tomato flavor. Plus, it uses only 10% of the water required for field grown plants. Their varieties – the medium-sized Roterno on-the-vine type and the Robinio cherry-on-the-vine type – are both really tasty. Slice the Roternos for sandwiches or bagels. Cut the super-sweet Robinios into wedges for salads or platters, or eat them alone with a sprinkle of salt. Either way, these little gems will make your tomato-hungry eyes, nose and mouth happy any time of year. And they keep fresh on your counter top for at least a couple of weeks.
The MightVine Robinios cherry-size tomatoes are also excellent in cooked dishes – see photo of poached cod with onions, broccoli and tomatoes. The only issue we had was that the skins are relatively thick, and we sometimes had to pluck them out, especially when heated. But that’s a small price to pay to have sustainably grown, super-flavorful tomatoes all year that don’t have to come from far away. Thank you, MightVine!
Maggiano’s, 516 N. Clark St., a long-time favorite in Chicago along with 51 other locations across the nation, is now doing brunch. Their creative series of Benedicts ($14-$15) is available seven days a week until 3pm, and the extended menu with pancakes, frittatas, and more is available Saturdays and Sundays from 11 to 3pm.
Why brunch, you ask? Because there’s no longer any doubt that brunch in America has become a special occasion in its own right, and Maggiano’s is all about helping you make your occasions special. They now open at 11 on weekends to satisfy your brunch cravings with their own unique take on traditional brunch features and a few surprises of their own. Naturally, because libations are a critical component of the good brunch, order your favorite Bloody Mary – Italian-style with a distinctive Maggiano’s flavor – mimosa or peach Bellini. The full bar selection – from champagne to whiskey – is available if you prefer your drinks unmixed.
Maggiano’s was recently voted top allergy-friendly chain by Allergy Eats, and in a massive consumer survey by Restaurant Business, was voted the nation’s #1 favorite special event venue and one of the top 5 favorite chain venues in the country. So it’s a good bet there is something for every one.
When you order brunch at Maggiano’s, the first thing that appears in front of you is a light-crumbed orange streusel cake coated in an orange-flavored sugar glaze to amuse your bouche while you look over the menu. One of the star items on the extended brunch menu is the Lemon Ricotta Pancakes ($14.95). When Executive Chef Josh Rodriguez demoed this, we watched him fold whipped egg whites in to lighten the batter that also includes freshly grated lemon zest, egg yolks and vanilla bean paste. Chef uses an ice cream scoop to portion the batter and smush each cake down. Cooked 4 minutes on each side, they come out super-light and ready for you to go crazy with the whipped cream, blueberries, and syrup.
Another these-carbs-are-so-worth-it! dish is the Crème brûlée French toast. Made with cranberry-raisin bread, it’s got the creamy, rich flavor of the restaurant’s house-made Crème brûlée mix and is another great way to enjoy helpings of strawberries, blueberries, whipped cream and syrup.
Veggie frittata features smoked Gouda, spinach, mushrooms – fresh flavors, softly finished eggs – served with crisp Vesuvio potatoes. You can also choose from the can’t-eat-anymore Italian breakfast of three eggs with ham, bacon and Italian sausage plus potatoes.
How about the Maggiano’s special Chicken & Waffles where the fried chicken is breaded in the same batter as the waffles are made from? Didn’t get to try that one, but it’s on my brunch bucket list.
Alright. The king of all brunch dishes is the Benedict, right? How do you make a bad one of these gloriously rich creations? If you’ve got your Hollandaise under control, your muffins are nicely toasted, and your ingredients are fresh, it’s hard to fail. But it takes some work to get original with it. Maggiano’s has managed it by putting together a few unique combinations.
Meatball Benedict – surprising combination. Nice tomato chunk balances richness of egg yolk and Hollandaise with the flavor of the sturdy beefy meatball. The Italian woman at our table – who, of course, makes her own meatballs – couldn’t stop talking about how much she appreciated how these meatballs worked with the Benedict formula. Hey, if an Italian approves…
The Chicken Francese Benedict takes a popular item from the regular Maggiano’s dinner menu – lightly breaded chicken that’s fried and served with arugula – and turns it into a house-made Benedict special.
The regular Eggs Benedict is served with a uniquely flavored ham made locally and shipped in from Wisconsin – Nueske’s, which also makes the thick, juicy bacon served at brunch.
Crab cake Benedict – nice combo. A pleasantly standard crab cake mixture blends well with the Hollandaise and egg yolk.
All Benedicts are served with house-made crispy Vesuvio potatoes – a deliciously salty preparation that was slightly undercooked on this occasion. If you’re a stickler for thoroughly cooked-through potatoes, make sure to ask your server to tell the chef to make them extra crispy.
Everything on all of Maggiano’s menus is made from scratch to order. If you’ve got any food issues, the chef will always come to your table to determine what they are: allergies, celiac, etc., with a view to designing and custom making your food for you. They make sure you’re safe by using completely separate equipment to cook your meal.
The Maggiano’s Clark St. location has been there for 25 years. It’s a dark-wood-paneled cozy spot perfect for dates, family dinners and special occasions. Patrons can reserve private dining space in the Wine Cellar below the main restaurant or around the corner in the beautiful separate building that sports graciously carpeted wide stairways and wood paneling and the warm welcoming service you can always expect at Maggiano’s. Call for reservations and go enjoy brunch at an Italian Chicago institution.
And don’t forget the Make-a-Wish special dessert and the Chef’s guilt-free pasta dishes (less than 600 calories each). And P.S. – their lasagna is DELICIOUS. They often give you an extra portion to take home when you order their pasta. Chances are really good that you will leave full and happy.
Diabetes is a condition that affects every part of life, including one of the biggest parts of anyone’s life – what you cook and eat. In the past, people living with diabetes didn’t have a lot of guidance on how to make food that’s good for them taste good. But lately, authors of all stripes are writing cookbooks with recipes that go for taste while honoring the special guidelines required for a diabetic-friendly regimen. Here are two for your consideration.
The 4-Ingredient Diabetes Cookbook: Simple, Quick and Delicious Recipes Using Just Four Ingredients or Less!, by Nancy S. Hughes. This cookbook is good for anyone who’s in a hurry to make a decent meal without investing too much time and effort. The Salmon with Lemon-Thyme Slices (p.147) made a nice entree for family dinner, though I had to throw the fish in the microwave before serving because the length of time stated in the recipe left it mostly raw. Came out fine, then, and everyone enjoyed. You may find a few trusty treasures in this book that will become regular go-to recipes in your repertoire – like the Toasted Pecan and Apple Salad (p.75) or the Chicken Kale Salad with Fresh Ginger Dressing (p.36). Simple, simple, simple is the key – lots of grilled meat and poultry, tricks for fancying up ready-made salad dressings, and so on.
The section near the beginning of the book called “Make the Most of All Your Meals” has some great ideas for simplifying your cooking life and getting more out of what you do make. The “cook’s tips” given on pages throughout the book either explain why the recipe is written as it is or give some good idea about how to make sure the dish turns out well. Every recipe gives full nutrition data as well as diabetic exchanges and choices. Occasionally you’ll find good tips for substituting, e.g., instead of 1 teaspoon of honey you can use 1 teaspoon packed dark brown sugar and 1 teaspoon of water.
You’ll probably notice as you page through the book that some of the recipes fudge a bit on the “4 ingredients only” claim in the title. But that’s okay – ingredients like water, salt and pepper shouldn’t have to count against the 4-rule anyway. In paperback ~$13 on Amazon.
Switch It Up: A Fresh Take On Quick and Easy Diabetes-Friendly Recipes For a Balanced Life, by Corinne Trang. This book is for people who want to spend a little more time putting their food together and are willing to try new vegetables and combine different foods in some unique ways. The photographs are positively inspiring – they make you feel absolutely this food will be worth the time it takes to make. And in case you really want to think outside the box, the suggestions of other recipes in the book to pair with each dish give you new ways to look at what to serve together. The international inspirations result in unique takes on common dishes, e.g., the Spicy Miso Guacamole (p.22) pairs the lightest, least salty version of Asian miso with lime-and-sriracha spiced avocado of warm climes. And here’s a unique combo – julienned raw zucchini with prunes, dressed in a soy-ginger-sriracha dressing (p.8). The recipe for Ginger Lobster Salad (p.86) is really simple but intriguing with a very light dressing that also includes ginger, soy and sriracha along with rice vinegar. Like so many in this book, it looks deliciously appealing in the photo.
While soups and some other items can be frozen, many of these recipes are best served very fresh. Yet most of the ingredients here are portioned to serve 8. If you are a single or a couple. those extra 4 to 6 servings of every recipe might very well go to waste, so be aware you may have to calculate and then cut the ingredients in half or thirds in order to eat the dish fresh. As in all good cookbooks for diabetics, every recipe gives diabetic exchanges and choices and full nutrition data.
Fifty internationally inspired recipes with professional close-up photographs of items clearly styled by a food artist. It’s a beautiful thing. Proceeds from sales of the book support the American Diabetes Association. In paperback ~$11 on Amazon.
Rum is one of those drinks that can vary wildly in taste and smoothness. Some of the best are so smooth and delicious they can be enjoyed neat – like brandy/cognac, sipped as a post-prandial libation or nightcap. One of the leaders in the rum game is Captain Morgan, and they make a dozen different varieties from spiced (love it!) to regular to tropical flavored and super-premium. Below are a couple of rums and a unique chile liqueur we just learned about.
Oakheart Spiced Rum from Bacardi is delicately but richly spiced and tastes utterly lovely all by itself, even without ice. In a recent blind taste test, results indicated Oakheart won out over Capt. Morgan, but of course, you must judge for yourself. Oakheart is a clear winner for our nightcap needs around here. Love the subtle layers of flavor and the gentle spicy warmth going down.
Uh, yeah. You can mix this with cola, but we think it’s a shame to drown all these flavors: “characteristics of oak barrel staves with the essence of bourbon or brandy, a hint of smoke from the charring process, background notes of dried fruit and heavy delivery of sweet creamy butterscotch. Notes of custard, maple and honey flavors[emphasis ours!] coat the tongue and [the drink] finishes with a touch of pepper.”
Havana Club Añejo Clasico Puerto Rican rumis a dark rum with oaky hints of vanilla and almond, along with fruity notes akin (think pineapple and apricot) with a robust and velvety finish. It’s really good in mixed drinks like the one in the recipe below. Perfect with a weekend brunch or a fireside session.
The 8th Day
1 ½ parts HAVANA CLUB Añejo Clásico Puerto Rican Rum
3 parts Chai tea
1 ¾ parts coconut milk
1 part simple syrup or 1 tbs white sugar
Method: Prepare Chai Tea. While the tea steeps, warm coconut milk over medium heat, do not boil. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick.
And then there’s the unique Ancho Reyes Chile Liqueur from Puebla, Mexico. It’s good for after-dinner or aperitif, depending on your mood and your menu. This has been a favorite around here since we received the review sample. Thick and creamy, dark amber color, heat and peppery flavors make this a unique experience for your tongue and nose. Maker’s notes say: “Pleasantly sweet, followed by chile with moderate heat and slight acidity. Hints of spices, tamarind, plum, cacao, apple and almonds then subtle notes of fine herbs. A pleasantly lingering pungent taste on the finish.” Works for us!