All posts by Barbara Payne, Editor

Writer/editor - food, wine, spirits, travel and fun, plus news about developments in biomedicine and about single working women
Chicago food and drink

5 splurge wines to consider for Father’s Day

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The Father’s Day holiday is a great excuse to spend way more than you normally might on a bottle of wine. Perfect time to cook something special and blow him away with a truly unusual wine.

Comparing the effect on colour of oak aging wi...
Comparing the effect on colour of oak aging wine. Both are Penedès region Cabernet Sauvingnon 100% varietals; on the left, a two-year-old cosecha; on the right a six-year-old crianza. As the wine matures, its colour shifts from deep purple or crimson to a lighter brick red, taking on a more graduated appearance in the glass as it ages. (Photo credit: Wikipedia)

But it’s not easy to pick from among the thousands of choices. Recently our tasters—some more experienced and some less—tested five unusual wines with widely varying reactions to the color, aroma, body, taste and finish of each. These splurge wines are listed below in roughly the order of our collective favorites, along with a little story about each and the winemakers’ notes. Remember, lots of factors affect how a wine turns out. Barrels for aging are one of the many. Read more about barrels here.

  1. Le Dix de Los Vascos ~$65 – Le Dix, meaning ten in French, was introduced in 1996 to celebrate Domaines Barons de Rothschild (Lafite)’s first ten years in Chile. Grapes for this wine are grown in the oldest vineyard at Los Vascos, 200 acres of up to 80-year-old vines planted in 100% planted to Cabernet Sauvignon. The vision of Domaines Barons de Rothschild (Lafite) to expand their estate took them to South America in 1988, where they made the first French viticultural investment in modern Chile.
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              Winemaker’s notes: Deep ruby red color. Expressive nose with fruity aromas of prunes, cherries and ripe raspberries followed by notes of tobacco, leather, and graphite. Ageing in French oak barrels gives the wine nice toasty notes that blend to perfection with rose and gooseberry notes and hints of hazelnuts and cinnamon. The broad range of plump tannins from the different varieties in this blend help to create a unique mouthfeel of outstanding complexity. Grape Varieties: 85% Cabernet Sauvignon, 10% Carmenère, 5% Syrah Acidity: 3.4 g/L – pH: 3.62 Alcohol: 14.5%
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2. Marchese Fumanelli Amarone della Valpolicella 2009 ~$80 – The classic Valpolicella is young and fresh with high acidity. Amarone is the venerable edition from this area, and the price reflects the long nurturing process required to make this wine. After the late harvest, the grapes are left to rest on wooden racks for 120 days to dry and concentrate flavors. The wine is then made with a combination of traditional and innovative techniques. The grapes are de-stemmed and soft pressed in January and macerated for 25 days. First fermented in stainless steel, the wine is then aged for 30 months in French oak barrels and a further 8 months in the bottle. Read more about Amarone here.

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          Winemaker’s notes: An intense garnet red color. The wine displays typical fruity fragrances of mature cherries and wild berry with elegant hints of sweet spices, cinnamon, tobacco and chocolate. A wine of great structure that is rich, rounded, soft and velvety. A richer, more powerful yet elegant style showing lots of ripe baked red fruits. Full-bodied with firm, structured tannins. Warm on the palate, with very long finish. Grape Varieties: 40% Corvina, 40% Corvinone, 20% Rondinella Alcohol: 15.5%

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3. Bodegas Caro 2013 Cab-Malbec ~$63 – CARO was born of the alliance between two wine cultures— French and Argentine, two noble grape varieties—Cabernet Sauvignon and Malbec; and two renowned wine families—Domaines Barons de Rothschild (Lafite) and Nicolas Catena, both families vignerons since the 19th century. They applied their deep knowledge of the art of winemaking to the specific characteristics of Mendoza’s high altitude terroir to create a unique wine: CARO.

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          Winemaker’s notes: Intense ruby color. On the nose, aromas of red and black fruit aromas, mingled with hints of mocha and spices. Evolves slowly, revealing layer after layer of elegant fragrances. On the palate, the acidity is refreshing and persistent. Well-balanced tannins contribute to the harmony and smoothness of the palate. Grape Varieties: 50% Malbec, 50% Cabernet Sauvignon Acidity: 5.18 g/L – pH: 3.7 Alcohol: 14.5%

4. Barons de Rothschild Champagne Brut Multi-vintage ~$100 – This cuvée combines 60% Chardonnay, primarily grands crus, and 40% Pinot Noir, mainly from three small villages in the champagne region of France. The Chardonnay of this champagne takes the wine into the unforgettable style of Barons de Rothschild champagnes.

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          Winemaker’s notes: Strong, assertive opening that leads into a well-rounded wine—powerful yet restrained; the sign of long aging in traditional cellars. Exudes aromas of pear and nuts (almonds, fresh hazelnuts) marrying with hints of white flowers and faint toasty notes. Brilliant and clear with pale golden highlights, the very fine bubbles carry an abundant, persistent *perlage. Grape Varieties: 60% Chardonnay, 40% Pinot Noir Alcohol: 12% Acidity: 7.3 g/L – pH: 3.21

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*Perlage: In a glass of sparkling wine, it indicates the chains of bubbles that ascend from the bottom of the glass to the surface of the wine. Perlage is an important quality indicator for a sparkling wine: the more numerous, the finer and the longer lasting the bubbles, the better and the more refined the wine. From the wine glossary at ClicksandCorks.com.

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5. Chateau La Nerthe Chateauneuf du Pape 2012 ~$63 – The winter of 2011-2012 was cold and dry—including two weeks in February of freezing temperatures and a strong Mistral wind gusting up to 62mph that killed many buds and froze numerous old vine stocks. A cool and humid, rainy spring restored groundwater, but that summer was very dry in this region, unlike the rest of France. Two very hot weeks in August ripened the grapes so harvest of the small yield began early. Winemakers were able to bring out high concentrations of delicate tannins. Then they aged the wine 2/3 of the time in oak barrels and 1/3 in casks and wooden vats, and blended it just before bottling.

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Winemaker’s notes: Dark red, with a purple border. The nose is rich, pure and complex, with black fruits and sweet spices. On the palate, lots of roundness, with nice refined tannins. Finish is very long, with notes of black cherry and black berry, with a silky touch on the tongue. A feeling of youth and freshness emerges. The aromas given by the ageing in oak are still visible, with hints of spices and roasting, but they will be soon integrated into the wine and will make it really complex. A wine with a great cellaring potential and with an impressing aromatic expression. Grape Varieties: 44% Grenache Noir, 37% Syrah, 14% Mourvedre, 5% Cinsault Alcohol: 14.5%

Chicago food and drink

All about rum – ron – rhum

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No matter what you call it – rum, ron or rhum – it’s a drink that, done right, can have multiple subtle layers. If you’re thinking about the cloying old standby, rum ‘n’ cola, you’re in for a delightful surprise at how complex and intriguing a good rum can taste. First, a bit of background. At the broadest level, according to the South Florida Distillers’ website, there are two distinct categories into which all rums fall: Rhum Agricole and Industrial (Tradtiional) Rum.
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Rhum Agricole
Rhum Agricole is rum produced with freshly squeezed cane juice that is typically fermented without adding any water. The fermentation process must begin within 24 hours of pressing the cane to avoid natural fermentation by wild yeasts. Rhum Agricole comes mainly from the Caribbean Islands.
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Rum Industrial
Sounds unromantic, but don’t be put off. This is the most familiar type of rum, fermented with the by-products of converting sugarcane into sugar. In the past this type was primarily made using molasses, but today it may be made with brown sugar, raw cane sugar (turbinado), panella (solid whole cane sugar), or even white table sugar. Craft distillers tend to use easily obtainable and transportable granulated sugars that are far easier to process into rum. Traditional rum makers, though, still prefer molasses.
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And these days, foodies are joining tipplers to create pairing flights-and-bites menus all over the country. In his new book, The Tippling Bros. a Lime and a Shaker: Discovering Mexican-Inspired Cocktails, mixologist Tad Carducci contends that alcohol itself is a flavor booster. Though many winemakers would vehemently disagree, Carducci writes that “since spirits have more alcohol than beer and wine, they have more of an ability to enhance the inherent flavors of the food with which they are being consumed.”
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Lovely before or after dinner Diplomatico Reserva Exclusiva
Lovely before or after dinner Diplomatico Reserva Exclusiva

We’re not here to argue, and even less so since we like that his favorite spirit to pair with food is rum. Diplomático, which makes rums of many types, including its Diplomático Reserva Exclusiva (read this post from 2010 about how to do a rum tasting plus top 7 rums – notice Diplomático is the top favorite!), agrees when Carducci suggests traditional Venezuelan cuisine to marry with the various expressions: blanco, blended, mid-age and very aged. Like wine, there’s a lot to learn about rum, and the ideas below are definitely worth trying.

  • Blanco. “Lighter, younger rums tend to go very well with fish and shellfish. Their salty profiles match well against the less sweet expressions. Blanco rums also pair well with leafy greens and mild fruit and vegetables. Pair with paella.
  • Blended. “Marry cooked fruit flavors from orange to cherries and grilled pineapple to complement the spice of coffee, cardamom, anise and all kinds of smoked meats. With a variety of beautiful tones from wood barrels and a blend will pack flavor.” Pair with coffee rubbed pork loin.
  • Mid-age. “More mature rums have amazing depth and layers of flavor. Those flavors can enhance everything from creamy to hard cheeses, roasted, stewed and grilled meats, nuts of all sorts, cooked fruit and, of course, chocolate.” Pair with a taqueno, a Venezuelan classic of fried cheese.
  • Very Aged. “Aged whiskies, brandies and rums draw beautiful tones from wood barrels that pack more flavor onto the base spirits; adding vanilla, baking spice, earthy notes, fruit character and other flavor components.” Pair by rubbing the rim of your glass with cacao powder.
Oh, how we love the orange and brown sugar notes in Diplomático Reserva Exclusiva, drunk neat before or after dinner!
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And hmm, a bottle of ancho chili coffee rub is calling from somewhere deep in a corner of the spice cabinet…
Chicago food and drink

Barcelona is home to Jamón ibérico and Freixenet wines

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Barcelona is a warm and friendly place where many, many people speak English. So if you’re a Chicagoan on vacation here, you’re almost  bound to feel comfortable right from the start of your visit. In this part of Spain, called Catalonia, besides English many Spaniards speak Catalan Spanish, a take on the language that includes influences from the language of nearby France. You’ll see the signs in the airport when you land—the top line in Catalan Spanish and the other in regular Spanish.
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Catalonia is known for many things including the lively beach resorts of Costa Brava, the Pyrenees mountains and the birthplace of  surrealist artist Salvador Dalí. Barcelona, the regional capital, has an ancient Gothic Quarter, La Rambla pedestrian mall, and several beaches. Check out the distinctive architecture of Antoni Gaudí in the Sagrada Família basilica, in the colorful mosaics of Park Güell, and in dozens of private and public structures around the city.
English: Houses in Park Güell designed by Anto...
English: Houses in Park Güell designed by Antoni Gaudi, Barcelona, Spain Français : Maisons à l’entrée du Parc Güell, réalisées par Antoni Gaudi, Barcelone, Espagne (Photo credit: Wikipedia)

But two of the biggest reasons to love Barcelona are the food and drink. Particularly notable are the many wines made by several nearby wineries operated by worldwide brand Freixenet, and also the many guises of Spanish jamón (ham) to pair with your wine. Visit the huge outdoor marketplace La Boqueria and marvel at the dozens of varieties of ham on display—from huge joints on hooks to small vacuum-sealed packages of thick or thin slices. They love their jamon so extravagantly that they eat it at breakfast, lunch and dinner and have even created a tribute in the form of a tourist attraction, Jamon Experience, where you can watch videos, taste and pair 6 different types of ham.

Your experience of Barcelona would be seriously lacking without a visit to one or more of the Freixenet wineries situated in the rolling hills surrounding Barcelona. They include Segura Viudas, Viticultors del Priorat—where dynamic winemaker Judit Llop makes Morlanda wines, Casa Sala and nearby La Freixeneda, and Freixenet—home of the world’s most well-known cava. Nearly any of these wines would make a perfect complement to a heaping plate of Jamón ibérico.

Interestingly, some citizens of Catalonia are strongly in favor of and are working towards splitting from the rest of Spain and becoming an independent country. Let’s hope, if that happens, we’ll be able to continue enjoying all of Freixenet’s wines with our Catalonian jamón.
Chicago food and drink

Osteria La Madia vegetarian wine dinner features Green City produce

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Have experienced happy hour at La Madia and been impressed with both food and service – and attitude. If you arrive a little before they open, and you’re standing in the street like a lost puppy, they actually open the door and let you sit down! That is the sign of a place with serious customer service goals.

Tomate durch Hitze mit Grünkragen
Not tomato season yet, BUT… (Tomate durch Hitze mit Grünkragen. Photo credit: Wikipedia)

Now Chef/Owner Jonathan Fox and Sous Chefs Matt Reidy and Trevin VanDyke are hosting a 5-course vegetarian dinner with wine pairings to showcase the best produce of summer at 7 p.m. Wednesday, June 15. The dinner will have a special focus on produce from the Green City Farmer’s Market and explore the best offerings from local and regional farms.

The Chef’s Table is limited to only 16 guests. The 5-course prix-fixe dinner with wine pairings is $65 plus tax and gratuity. Osteria La Madia is located at 59 W. Grand Ave., Chicago. Tickets may be purchased at Eventbrite or by calling 312-329-0400.

Osteria La Madia, like most places you’ll eat in Italy, focuses on great food and distinctive, delicious wines. Their Italian cuisine features house made pastas, anti pasti, salumi and prosciutto, formaggio, salads, and a full entrée selection. Pick from a generous wine list or order something cool off the cocktail menu from one of their friendly bartenders.

 

You won’t feel rushed. You’ll love the food. It’s a great location – open to the street in the beautiful weather we’ve been having. Just go.

P.S. Menu items include unique fire-roasted approach to pizza (chef-developed after he tasted many types in the U.S. and Italy). Carnaroli Risotto with Black Alba Truffles and Pecorino; Wood Roasted Whole Branzino with Fennel, Grapefruit and Pine Nuts; Pan Roasted Chicken with Braised Winter Vegetables, Capolini Onions, Apple, Jus; Slow Roasted Leg of Lamb with Acorn Squash and Fingerling Potatoes, and Chianti Braised Short Ribs with Roasted Baby Carrots, Carnaroli Risotto, and Grana Padana Parmigiano. Desserts are all made on premises, in keeping with what is seasonally available.

Chicago food and drink

Nando’s new menu items – scrumptious!

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Nando’s PERi-PERi opened its first U.S. location in 2008, and it’s been taking Chicago by storm in the last couple of years where we now have 6 (4 in the city) of their 31 nationwide locations. It’s partly self-serve in that you go up to order your food, but then you relax at your table and they bring your orders to you. And this is good food.
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Nicola is a chef who’s part of the Chicago team – she came here from the original Nando’s in South Africa – that’s kicking things up a notch in the menu department. She recently introduced us to samples of several new Nando’s menu items at the 953 W. Randolph Nando’s. This location, a beautiful combination of indoor and outdoor seating, is like all their locations in that it delights all the senses with not only very enjoyable food but also surroundings graced by  unique and colorful artwork and decorations. And on a perfect-weather day in such a setting, these dishes all but sang they were so good, especially enjoyed with a glass of the light red wine recommended by the server.
Mainly featuring chicken thighs – the juiciest part of the bird – along with unique sauces and flavors, each dish was absolutely delicious.  The chicken thigh sandwich is chunks of grilled chicken on a simply scrumptious Portuguese roll and topped with their aptly named Peri-naise. Even for non-fans of mayonnaise, that creamy sauce makes this sandwich special. In addition to the poulry, though, there’s also a tangy new quinoa salad that not only perks up your taste buds but makes you feel virtuous for its healthy composition – greens with goat cheese, black quinoa, avocado, roasted squash and roasted seeds with a light, tangy dressing.
When you order the grilled chicken thigh skewers – chicken layered with onion and pepper – you are asked to specify your desired level of spice for the Nando’s basting sauce, from mild to fiery hot. Medium is perfect if you like sriracha. The skewers are nicely grilled, marked with little flags as to spice level, and served with vegetables grilled to crisp-tender and served in a super tasty, light tomato broth/sauce alongside a helping of brightly colored, mildly seasoned rice.
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The two new lemonade drinks are totally worth trying out – pineapple and blood-orange/mango. The sweetness (pineapple is sweeter) in each makes a comfortably cooling complement to the spice in the sauces. And they’re just plain tasty, too.
We were already fans of Nando’s; these new items have put us over the top. Extremely good food at reasonable prices in comfortable surroundings – also with good music going on at just the right decibel level to feel like a party but not intrude!
Chicago food and drink

Frego food storage review – pricey but worth it

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As a baby boomer, you may be able to do cool things with your time like attend classes at Osher Lifelong Learning Institute at Northwestern University. These peer-led study groups cover a broad array of fascinating topics ranging from great short stories to Chicago theater and from quantum physics to world history. And if you find yourself back in class, you may also find yourself back to making “school” lunches for yourself and/or your spouse.
Heard recently about a new type of container for carrying lunch (or any food). The company makes a lot of important claims on its website for Frego food storage containers: No toxins. Shatter-resistant glass containers in super-padded silicone sleeves with airtight lids. After testing a sample, here are a few comments about those claims:
  • Yes, leakproof. Packed some very juicy chili in the two-cupper (~$20), snugged the lid into place, and carried it on its side all day. Just to be safe, put it in a plastic bag since it was going to be turned over and jerked around in a wheeled case. Opened it for lunch and  nary a drop had spilled. Ate, covered it up again, and took it home with still not a leak in sight.
  • Yes, shatter-resistant. The silicone “sleeve” (kind of like a cradle, really) encases the glass and makes a cozy, padded nest for it. It feels really solid and significant inside that silicone.
  • Yes, heat in the microwave. Nice that the silicone doesn’t get hot in the microwave, so you can pick up a heated container without oven mitts – but only the silicone part because the glass does get hot. This feature can come in handy especially for people who live alone and don’t want to dirty up more dishes than necessary. Store, heat, eat.
  • Yes, easy to wash. Glass is just plain easy to get clean. The silicone container cleans up fine. We washed by hand, but all parts are said to be safe on either rack of a dishwasher.
  • BPA-free. Mayo Clinic talks about possible BPA complications. Many reasons to be glad about not having it in materials that come in contact with your food.
  • Yes, re-writable. Using dry-erase markers on the silicone case, you can write non-smearing notes to your loved ones when you send them off with food-to-go. Then later, wipe it off with a wet paper towel.
  • Yes, good-looking. The whole ensemble feels very high quality and makes you feel good about putting food in there for yourself or your family.
The only downside may be that the whole ensemble – glass inner container, silicone outer container and silicone lid – when put together and filled can be fairly heavy. If you consider this for a kid, check it against how much weight he already has in his backpack. If you’re an adult who doesn’t want to lug too much extra weight around on your shoulder or back, carry it in a rolling bag because it won’t spill even if it sits sideways all day.
Frego storage containers are a handsome, practical, high-quality way to store and heat foods. Each has a lifetime guarantee, too, so it may be worth it to you to pay a little more.
Chicago food and drink

Memorial Day – 5 wines, 2 vodka cocktails, and 2 whiskies

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Memorial Day is one of our country’s biggest weekends. The first official party to celebrate warm weather each year is always a fine time to enjoy some of life’s lighter wines and spirits.

Sparkling wines to love:

  • Freixenet Cordon Negro Brut – the Spanish cava in the sexy black bottle that’s been one of the most popular sparkling wines in the U.S. for forty years. Crisp, clean, and well-balanced, medium-bodied with a palate of apple, pear and bright citrus flavors, it has a moderately long finish and a crisp touch of ginger. Pairs well with most any food.
  • Freixenet Carta Nevada Brut – This refreshingly light, slightly sweet cava has fresh, fruity flavor while still pleasantly dry. Full, ripe peach, apricot fruit and vanilla nose, with big, round, soft flavors in the mouth and an appealing finish. Perfect for brunch or for mixing champagne cocktails. Great for those new to sparkling wines.

Three rosé wines perfect for indulging yourself:

  • Alta Vista: Rosé 2015—100% Malbec. Reddish hue, fruity aromas of ripe and sour cherries and floral notes of red roses, with a persistent flavor of recently picked grapes. Great with pasta dishes such as pesto and bright salads. ~$13 
  • Masi Agricola: Rosa dei Masi 2015—Using the Appassimento drying technique to concentrate flavors, this rosé is fresh and fruity, yet complex and elegant. 100% Refosco grapes yield a soft pink wine brushed with cherry tones and intense aromas of berries, especially raspberries and wild cherries. Soft and well-balanced with lively and refreshing acidity. Excellent as an aperitif, with antipasti or seafood dishes. ~SRP $15
  • The Seeker Rosé 2015—A classic dry Provence rosé blend of 50% Grenache and 50% Cinsault from vineyards influenced by the sea, sunshine and granite-schist soils. Elegant, fresh and delicately fruity, refreshing on its own or pairs well with a wide variety of shellfish, salads, and berry-based dishes. ~$14

Two vodka cocktails to enjoy for Memorial Day, Father’s Day and/or National Martini Day (both on June 19, 2016):

And how about these 2 whiskies to stir your senses:

  • Speyburn 10-year-old Scotch whisky – Smooth and mellow, pale amber colored, non-peaty, this is a Scotch to warm the heart without stressing the nose or the palate. Mild and easy going, this gold-medal single malt at 2014 International Wine & Spirit competition, is a great one for warm weather. A bargain at ~$23
  • Hibiki Suntory Japanese Harmony Whisky – A deliciously complex, smooth and gentle whisky made to be sipped over a giant ice ball or drunk neat. It’s a lovely blend of at least 10 different whiskies, aged in 5 different types of casks. The whole effect of flavors and aromas is like music from a fine orchestra. Beautiful for warm weather. ~$75
Chicago food and drink

Boka Chef makes Pure Leaf tea look fabulous

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Chef Wolen transforming tea in Lincoln Park
Chef Wolen transforming tea in Lincoln Park

Besides the delicious smoothie recipe he introduced at the Pure Leaf TeaHouse Collection traveling tea house in Lincoln Park last week, Chef Lee Wolen applied his culinary flair to a few more recipes using their unique flavors of presweetened tea-in-a-bottle and fresh herbs to accent those combinations. Here’s one that really appeals in the warm weather we’re finally getting in Chicago.

Tea Off by Lee Wolen

  • 1 ounce blackberry sage tea syrup
  • 1/2 ounce lemon juice, fresh
  • 1 ounce Pure Leaf Tea House Collection™ Black Tea Wild Blackberry & Sage (where to buy)
  • soda water
  • elderflower tonic water
  • 2 crushed blackberries, for garnish
  • 1 sage leaf, for garnish
  • 1-1.5 oz gin (optional)

FOR THE SYRUP

Combine all and reduce to a syrup, chill and reserve.

TO FINISH

Combine all ingredients except tonic and soda water in a glass with ice. Top the glass off with equal parts tonic and soda. Garnish with crushed blackberries and a sage leaf.

Chicago food and drink

How to tell food is healthy for kids – for real

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English: vegetables
English: vegetables (Photo credit: Wikipedia)

It’s gratifying to see Chicago companies getting together to make it easier for kids to eat healthy food. And in case you wonder just what “healthy for kids” means, here are specific guidelines from Healthy Fare for Kids® (works for us grownups, too). And here are the new FDA labeling requirements. Yay! And after you’re done with all that, below that, a cool recipe to serve 4 small people.

HFFK Nutritional Guidelines

Look for this logo on meats/foods you buy
Look for this logo on meats/foods you buy

There are eight Healthy Fare for Kids’ nutritional guidelines for home cooks and restaurants to follow, and all must be met for the complete meal to be so designated.

1. Center of the plate: lean protein with fresh vegetables and/or fruit
Pairing 2-3 ounces of protein – a lean cut of meat or legumes with at least one cup of fresh vegetables and/or fruit. If the protein is meat or poultry, it must be raised without the use of antibiotics and growth hormones. If seafood, choose a variety of sustainable seafood.

2. Portion sizes: Keep it simple
Children consume almost twice as many calories when eating food in restaurants. A child’s stomach is about the size of their fist, so smaller portions of good food will fill them up and leave them satisfied.

3. Use whole grain breads and pasta
Choose about a two-ounce serving of whole grains instead of highly refined grain products. Whole grain products are packed with nutrients and fiber and will contain at least 51% of whole grains.

4. Use cooking methods that are lower in fat while still retaining flavors
Steer away from serving deep-fried food that is high in fat, saturated fat and calories. As well, avoid all food using trans fat or hydrogenated fats. Try olive oils for cooking and canola oils for baking.

5. Prepare your dishes with great flavors while limiting salt and sugar
High sodium diets can cause a number of health challenges, even in children. Build your dish with flavor profiles that introduce children to the naturally delicious taste of healthy foods while limiting salt and sugar. Sodium levels must be lower than 665 mg. per serving.

6. Keep it local and seasonal
Local produce is fresher, tastier and a hands-on way to get kids engaged in learning about local and seasonal food. It’s great for the environment and kids love to be a part of being green. Check out www.metro-farms.com for fresh locally grown vegetables and fish in Chicago.

7. Serve no-sugar beverages and small, if any, desserts
Have kids order flat or sparkling water flavored with vegetables or fruit. Or serve a one-cup serving of non-flavored organic milk or a dairy equivalent in your meal. Soda and concentrated fruit juice are unwelcome guests at the table. Finally, if you want to add dessert to the meal, continue the idea of small and seasonal.

8. Keep the bread basket off the table before the meal
In restaurants, substitute the bread for fresh vegetables and at home, put out some fresh vegetables while the meal is being prepared. Both will allow kids hunger to be satisfied with the main meal while getting some of their daily vegetable needs.

For more information, please contact Diane Schmidt at info@healthyfareforkids.com. Visit www.healthyfareforkids.com for a complete and growing list of participating chefs, restaurants, businesses and partner organizations. Follow Healthy Fare for Kids on Facebook (www.facebook.com/HealthyFarefForKids), Twitter (@HealthyFare4Kid).

Healthy Fare for Kids® Recipe
Whole Wheat Tortillas with Turkey and Beans©
by Chefs Sarah Stegner and George Bumbaris

  • 1 cup dried pinto beans
  • ½ cup yellow onions – diced
  • ½ cup poblano peppers – seeds removed and diced
  • 2 tablespoons olive oil salt
  • fresh ground pepper
  • 4 small whole wheat tortillas or whole grain corn tortillas
  • 8 slices of turkey
  • 1 cup heirloom cherry tomatoes – sliced in half
  • ½ cup cucumber – peeled, seeded and diced
  • 1 teaspoon fresh cilantro – chopped
  • 1 teaspoon olive oil
  • ½ cup Monterey jack cheese – grated (optional)
  1. In a small bowl, cover pinto beans with 1inch of water and soak overnight in the refrigerator. Drain water and rinse. In a small sauce pot, cover the beans in 1 inch of water and simmer until they are tender (make sure they remain covered in water the entire cooking time, add extra water if necessary) about 1-1½ hours. (Canned beans can be used as a substitute)
  2. Sauté the onion and poblano peppers in 2 Tbsp. of olive oil over medium heat until softened and translucent. Add the cooked beans to the vegetables and continue to cook till liquid has reduced to the desired consistency. Season with salt & pepper. Using a potato masher or a fork, mash the beans into a coarse puree.
  3. In a small bowl, toss the tomatoes, cucumbers, cilantro and olive oil. Season with salt and pepper. Set aside.

In a medium skillet over medium-low heat, warm the whole wheat tortilla and 2 slices of turkey . Spoon ¼ cup of mashed beans on half of the tortilla, add a spoon of the tomato mixture and grated cheese if desired, fold in half.

 

Chicago food and drink

Breakfast, lunch & dinner ideas Memorial Day 2016

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Start your Memorial Day with a delicious -and shockingly healthy – smoothie you can make at home. Much-praised Chef Lee Wolen of top-rated Boka Restaurant created this recipe and others using the unique flavors of Pure Leaf TeaHouse Collection of presweetened teas. When an 8-year-old says she’s okay with raw kale in her smoothie ‘cuz it tastes so good, you know you’ve got a winner.

Copy of Chef Wolen Pure Leaf
Boka Chef Lee Wolen slinging smoothies in Lincoln Park

Apple Ginger Tea Smoothie with Blueberries and Kale

  • 1 cup chopped kale
  • 1.5 cup Pure Leaf Tea House Collection™ Green Tea Fuji Apple & Ginger
  • 1 banana, frozen
  • 1 cup frozen blueberries
  • 1 tsp fresh ginger, peeled
  • 1/4 cup almond milk
  • 1/4 tsp ground cinnamon
    Whirl everything in a blender until smooth. Garnish with chopped apple and fresh grated ginger.

Then, after you’ve digested that, and at a reasonable hour – say, eleven thirty-ish – pull out one of these lovely bubbly wines for lunch and toast your Memorial Day in earnest. Gorgeous bubblies like:

SEGURA VIUDAS RESERVA HEREDAD – an exquisite and aromatic cava (Spanish bubbly made with methode champenoise). You’ll enjoy serving it from its pewter-embellished bottle, and its smooth taste pairs well with any grilled foods or other treats you decide upon. Should you be camping out, could there be anything better than a little bubbly with your S’mores? ~$25

LOS VASCOS ROSÉ 2015 – Bright, pale pink color. On the nose, aromas of strawberries, raspberries, cherries and pomegranates underscored by white chocolate and sugar syrup. The palate is fresh, balanced and persistent. ~$14

VALDO ROSÉ BRUT – a color like scarlet brush strokes on rose petals. Bouquet is of fine and elegant blossoms with a persistent presence of raspberry and a cascade of tiny bubbles. Altogether a pleasant round warm flavor with a charming fruity aroma. ~$14

PRIEURÉ DE MONTÉZARGUES TAVEL AOC 2014 – a pretty rosé wine with violet tints and a nice salmon color and an intense nose with white flowers. ~$24

THEN, you’re probably exhausted so you’ll want to just go out and let others wait upon you for dinner. Luckily there are dozens of downtown spots to take yourself and family and friends for dining al fresco. Here are a just a few.

Beatrix – River North, 519 N. Clark, patio and open window seats are perfect for sipping a fresh juice, specialty iced coffee or signature cocktail like the Mexican Iced Coffee and Malted Freddo, and the Habenero-Pineapple Margarita and Blueberry Tom Collins, both made with homemade fresh juices. The full wine bar has open floor-to-ceiling windows.

Beatrix – Streeterville, 671 N St Clair St., seats 80-100 outdoors.
Spend the whole day if you like, with  breakfast, brunch, lunch and dinner served there, or pick up something from The Market to enjoy in the sun.
Hub 51, 51 W. Hubbard,  seats 35 outside. Nosh on your favorites like Pulled Chicken Nachos or the Kale & Avocado Salad, while sipping on signature frozen drinks such as the Passionfruit Margarita, while you sit back and watch the hustle and bustle of River North.
Osteria Via Stato & Pizzeria Via Stato, 620 N. State, together seat 80 outside on one of the most active corners in River North. Just Bring Me Lunch at Pizzeria is about satisfying meals served quickly Mondays through Fridays. A three-course menu option (soup, sandwich, dessert) in a hurry for only $9.95 per person. Later, try the three-course Italian Dinner Party at Osteria, for $39.95 per person. Both restaurants offer wines-by-the glass and more than 300 Italian labels.

Bellyup Smokehouse & Saloon, 1132 S. Wabash, offers a Beyonce Boozy Lemonade for Memorial Day Weekend Friday, May 27 through Sunday, May 29 (CLOSED on Monday, May 30). 10 bucks for the lemonade cocktail special.