The boutique Ivy Hotel‘s cozy Sky Terrace rooftop space at 233 E. Ontario is good for enjoying their delicious drinks and apps outdoors without leaving the hotel. Don’t often find pork belly so crispy and meaty and not-too-fatty. Oh, and definitely check out their delicious popcorn-batter-coated shrimp!
Who thinks about a brewery as a place to get delicious food? Surprise! Revolution Brewing, 3340 N. Kedzie Ave., recently put on a wonderful dinner to help Jameson’s Irish Whiskey introduce its newest family members – Jameson Caskmates IPA Edition and Stout Edition. These new editions draw their unique flavors from spending a little vacation in the craft beer casks where Revolution makes some of its favorite beers. And while you’re trying them, you just might fall in love with Revolution’s braised lamb shank with beet risotto!
Jameson’s, the famous Irish whiskey company, is taking a cue from the many wines and spirits that have begun to collaborate with each other to give their creations extra complexity. In the case of whiskey in beer barrels, the whiskey adopts some of the flavor characteristics of the beer that came before it. The Stout Edition adopts flavors of coffee, chocolate and butterscotch from the Stout seasoned barrels and gets a creamier texture from this treatment. Jameson Caskmates IPA Edition shows hints of fresh hops, grapefruit and some sweet herbal notes from the IPA beer barrels in which she finishes. Jameson Caskmates Fist City Pale Ale Edition results from a partnership with the passion of the masters at Revolution Brewing and the Irish soul of Jameson. This whiskey is truly representative of the dedication both companies practice in giving back to their own neighborhoods.
When you imbibe one of the lovely Caskmates, look for the smoothness of Jameson with the malt and citrus notes of the infamous Chicago Pale Ale. Your nose will detect an initial citrus character and some mild notes of honey and sweetness. The taste is full-bodied with hints of hops with both of vanilla and a toasted oak character. Enjoy the long lingering finish as the spices and hops fade slowly, with fruit and toasted oak notes holding out along with the signature Jameson smoothness. Questions? Call the folks at Revolution and they’ll be sure to fill you in.
South Africa – not a place we U.S. folks normally think of in connection with fine wines but, hey, the times they are a-changin’. And some excellent South African wine makers are making their presence known here in the U.S. with their wines that take full advantage of the many fine terroirs available there. Their 2019 visit to Chicago – Wines of South Africa Roadshowheld at Bar Ramone– paired delicious appetizers with a range of varietals from five different wineries in various sections of South Africa. Some of the 4- and 5-star lovelies – with quite reasonable prices – included:
Glenelly Lady May 2012. 89% Cabernet, 10% Petit Verdot, 1% Cabernet Franc. Delicious! SRP ~$50.
Another day brought six South African winemakers to City Winery Chicago, 1200 W. Randolph, where they conducted a seminar to educate participants about how in the past ten to fifteen years South African winemakers have caught up with the wisdom of winemakers from many other countries.
Representing some of South Africa’s top winemaking talent, this collaboration brings together longtime friends and colleagues who have studied and worked together over the last 20 years. “This is the first time we’re telling our story in the United States and we’re incredibly excited to tell this story together,” says Adi Badenhorst of A.A. Badenhorst Family Wines.
In showcasing the diverse wines and landscape of South Africa, each winemaker represents a distinct terroir and perspective on the experimentation and innovation happening in the country today. The group includes:
Adi Badenhorst, A.A. Badenhorst Family Wines
Sebastian Beaumont, Beaumont Family Wines
Abrie Beeslaar, Beeslaar and Kanonkop Estate
Graham Weerts, Capensis
Eben Sadie, The Sadie Family Wines
These experienced winemakers have begun making new magic with some popular grape varietals like making Chenin Blanc. They’ve begun rarefying grape varietals to create the likes of Pinotage – a combination of Cinsault and Pinot Noir – that can be used to make a rich, delicious wine. And they’re putting together classic varietals like Cabernet Sauvignon, Merlot and Cabernet Franc to produce especially deep, @arich wines. All of these wines are totally food friendly.
“South Africa is exciting in that it’s not monolithic, it’s incredibly diverse,” says Eben Sadie of The Sadie Family Wines. “It’s the oldest of New World wine regions, and at the same time there’s a novel approach to wine with many individual interpretations.”
The panel of winemakers collaborated over many hours of testing to select a small group of wines they felt were emblematic of the diversity in South African wines. And Rebekah Mahru, Beverage Director for City Winery moderated the master class so that each of these big-personality winemakers had the opportunity to speak from the heart about their wines. Here is a list of those specially chosen wines along with some of the panelists’ comments:
A.A. Badenhorst Ramnasgras 2017. 100% Cinsault. SRP ~$45. Adi said, “After 1995 most South African winemakers felt they had to make wines that were like those made in the U.S. Now, in the last ten to fifteen years, we are starting to make really South African wines.”
The Sadie Family Wines Soldaat 2017. 100% Grenache Noir. SRP ~$75. This wine tasted a bit grape-y to us. Eben Sadie said, “We have corrected many of the mistakes about where to grow grapes, etc. We’re a more focused, vibrant industry.” The Jackson Family is now investing in South African wines. “They have always been pioneers,” he said. Eben said he learned a great deal from having spent ten years living in Spain.
Storm Vrede 2016. 100% Pinot Noir. Pleasant, light, not too acidic, pale color. SRP ~$55.
Beeslaar Pinotage 2016. A 4.5-star 100% Pinotage (a hybrid of Pinot and Cinsault). SRP ~$55. This is Abrie Beeslaar’s own label, founded in 2011. Grown on shale, this wine has rich perfume and many floral notes. Pairs better than most wines with spicy foods.
Kanonkop Estate Paul Sauer 2015. A 5-star Bordeaux blend created by Abrie Beeslaar – 70% Cabernet, 15% Merlot and others. In South Africa they are allowed to plant anything anywhere they like. No rules, as in France. Beeslaar said the wind is a key factor in the quality of the grapes in this lower-mountain-slope vineyard. The winds cool the vineyards and limit the growth of the bush vine plants.
Boekenhoutskloof Syrah 2015. 100% Syrah. Another wine from Eben Sadie, this one has a short finish bit is otherwise fully ripe and rich. SRP ~$65.
The Sadie Family Wines Palladius 2016. This 5-star white is a blend of 11 dfifferent varieties from the Swartland area. Aged 24 months in clay amphorae, then in concrete eggs, then in oak foudres which don’t impart oak characteristics.
Vergelegen Flagship G.V.B. White 2016. 80% Semillon and 20% Sauvignon Blanc. These vineyards are also scoured by howling winds on a regular basis. This wine is green, light, fresh and young, and is not yet available in the U.S.
Klein Constantia Vin de Constance 2015. 100% Muscat de Frontignan. Lovely dessert wine that is more complex than many sweet wines. Jane Austen and others of her time were huge fans of Constantia wines. SRP ~$95.
Every nice day in summer is another great excuse to indulge yourself – after you work, do your chores and exercise of course, right? Everywhere you turn in Chicago – and online of course – another opportunity presents itself to help you get creative with your enjoyment. Here are just a few restaurant ideas and home cooking/drinking products to get you rolling:
River Roastis celebrating summer with their weekday happy hour Oysters & Rosé special. Every weekday from 3 to 5 pm enjoy a dozen oysters and bottle of Rose wine for $35. Sit at the bar or along the river soaking in the sun all while enjoying a refreshing summer combo that’s irresistible.
And while you’re dreaming about enjoying the outdoors, think about having friends over – or just treating yourself – and serving something unique and easy: Sangria in cans, the most popular product made by Round Barn Winery, located in the hills of Southwestern Michigan, complete with tasting room. A fizzy, lightly sweet version of the drink beloved by so many in Spain, this Sangria is a nice combination of fruit, dry wine and sweetness. Be aware of the calories, though. A single 12-ounce can packs a whopping 290 calories, so feel free to consider this dessert…
Oh, and if you’ve got your grill out and ready to go, here’s a spice company that puts together some really tasty combos to rub on your meat, poultry and even vegetables. Pereg Natural Foods offers classic blends that are made from fresh, natural, 100% pure spices, bringing more than 100 years of expertise and quality to the table. Get to know some of these Middle Eastern-style secrets when the grill heats up.
Pereg’s Koobah starts with baharat, a ubiquitous Israeli and Mediterranean staple, and then adds warm layers of cinnamon, allspice, rose, nutmeg, and cardamom for a complex finish. It makes an excellent dry rub for grilled or roast lamb, salmon, and chicken, sprinkled into burgers, mixed with hummus, or tossed onto vegetables (particularly corn on the cob and eggplant) before roasting. Use their Kabab seasoning to douse cubes of chicken, beef, or lamb liberally with Pereg’s hearty mash-up (paprika, black pepper, coriander, garlic, and cumin). Thread on skewers with vegetables of your choice, and grill over medium heat until fully cooked. Serve on warm pita bread with tahini and cucumber salad for an authentic version of Israeli street food. And check out their special take on Shawarma and Ras El Hanout plus some sweet mix seasonings.
Casati’s, the family owned, modern Italian restaurant – claiming designation as home to the “healthiest pizza in Chicago” – offers Pinsa creations, which offer 90% less fat, carbs, and gluten than traditional pizzCasati’s, which is home to a new 42-seat, pet-friendly patio, will also offer 40% off specialty cocktails and wine during lunch. Owned and operated by Italy-native Stefano Casati, and run by Michelin Star Chef Christian Fantoni, Casati’s aims to bring light, fresh, healthy, and authentic tastes of Italy to Chicago’s Lincoln Park.
Carnivale Restaurant, 702 W. Fulton St. Things are heating up outside AND inside at Carnivale, where talented chefs and mixologists have created a new Lounge menu that features a Charcuterie Tabla, Sliders, Carnivale Mai-Tai, Jackie’s Daiquiri, and much more! Lounge open: Monday – Thursday from 4-10, Friday 4-11, Saturday 5-11, Sunday 5-9. *Every Weekday, enjoy Happy Hour from 4-6:30pm.
Coming soon: more beverage ideas perfect for summer sipping.
Chicken cacciatore has always been a big hit with my family. My recipe from years ago is laden with chicken-tomato-onion-pepper-mushroom goodness. Some years after this became a standard that I could make without consulting a cookbook, I developed a skinless, lower-fat version that still knocked everybody’s socks off.
So I was really curious when I was given a review copy of Mark Bittman’s latest cookbook,Dinner for Everyone: 100 Iconic Dishes Made 3 Ways – Easy, Vegan and Perfect for Company. Think about it. Under the “Pot Roast” heading, he’s got 1) Easy – Pork Tenderloin simmered in peanut sauce; 2) Vegan – Cabbage Pot Roast, first boiled gently til tender, then stuffed with processed steel-cut oats and hazelnuts seasoned with parsley, and braised in a fragrant tomato sauce; and 3) Perfect for Company – Braised Pastrami that you coat with a homemade rub mixture for 7 days, then cook on very low oven heat on a bed of hickory chips, then simmer gently until the meat is super tender.
New York Times food writer Mark Bittman has written a number of cookbooks during his career. And now he’s piggybacking promotion of his latest one onto the work of a reliable Chicago service called Peapod Grocery Delivery, a service we’ve been using for more than a decade. Together, Bittman and Peapod are delivering Bittman’s recipes along with the high quality food you need in order to make the most of his cookbooks. His recipes are top notch. Their meats and vegetables and groceries are excellent quality, and their delivery service is flexible, affordable and dependable. Perfect combo.
Bittman’s book is extremely easy to use. Beautifully laid out with photos and lots of white space to make it easy on the eyes, it also has some unique photography like the one of a “Boozy BBQ Jackfruit Sandwich.” But now, back to my opening paragraph on cacciatore. Interestingly, Bittman labels this chapter just “Cacciatore.” The three versions he presents include 1) Drumstick Cacciatore, 2) Hearty Vegetable Cacciatore, and 3) Rabbit Cacciatore.
The first version thankfully refers to drumsticks from chickens (as opposed to rabbits, quail or some other exotic creature), and boy, does it have a different method. Definitely fewer ingredients and a simpler process than my old standby recipes. Eliminates the onion and peppers completely, but leaves the succulence of garlic and sauteed mushrooms. Suggests different herbs. Adds some heat with chile flakes. But the real killer trick is the sauce – tomato paste and balsamic vinegar.
I was intrigued by this unusual – to me – combination for a sauce. And worried that it would be too thin without any flour or other thickener. Did the browning step – loved his explanation of how to brown chicken without having it stick to the skillet – and then mixed up the sauce. It sure did look thin. Poured it in and finished the cooking – a surprisingly fast total of 30 minutes – and the sauce wasn’t quite as thin now.
Then I tasted. Wow, truly a different experience from a traditional cacciatore recipe. The sauce was rich without being heavy. Piquant. Lightly spicy. The chicken and mushrooms bathed in the garlicky, just-enough-tang juices was a seriously tasty combination. I consumed the entire dish myself over only a couple of days with veggie sides and a glass (or two) of red wine. Num.
His vegan version of cacciatore stars portobello mushrooms and features white wine (or water), red onion, red pepper, olives, potatoes, fava beans and whole tomatoes. This may be my next encounter with Bittman’s expertise. The company-suitable Rabbit Cacciatore has similarities with my traditional recipe, including flour for browning, but it calls for brining the rabbit pieces ahead of time and garnishing with fried capers. Sounds like a winner, but as a former owner for ten years of a lovely pet rabbit, I might have to substitute some other meat protein.
We love PeaPod around here. The freshness and quality of their stuff is excellent. Their delivery window options are extensive. The packaging is thorough; keeps all frozen stuff together, all refrigerated, etc. If anything, their packers are almost too thorough – a single head of garlic doesn’t really need to be in two separate bags.
And if you should, by some chance, run into a quality problem – like a cauliflower with too many brown spots – just pick up the phone. Their customer service is 100% responsive. They will immediately – without asking questions or demanding proof – issue you a refund for the price of that item on your next order. All of this makes shopping a much easier experience than any get-to-the-store, run around and hand-pick every item type of trip. Yes, I know you might say, “Oh, only I can properly pick out my fruit and vegetables, etc.” Yes, I understand. But almost without fail, you will feel like you personally hand-picked the items that show up in your PeaPod insulated grocery boxes. The quality is that good. Prices on many items are, if anything, only slightly higher than, say, Mariano’s, but if you’re watching the budget, do some comparisons. Plus, they regularly offer special deals on delivery fees.
So pick out one of Mark Bittman’s 419 excellent recipes – for yourself, your family, your vegetarian/vegan friends, or when you entertain your boss. – Or make it even easier. In order to get exactly the right ingredients without any stress, order one of Bittman’s meal kits from #PeapodDelivers. Yep, shop from the comfort of your couch and have the ingredients brought right to your door. I’m telling you. You cannot beat it.
Whether you’ve always wondered about it or you’ve never given it a thought, wines can be paired just as delightfully with flowers as they can with food. Spring to Loire 2019 (see our earlier review here) came to Chicago and presented an entire separate seminar on the art of matching your flowers to your wines at any special occasion. A florist/wine aficionado showed attendees how to match three different wines – a red, a white and a sparkling – with its own specific flower type. So next time you plan a brunch or dinner party with wine and flowers, consider these notes and let your imagine run wild:
Red – Sancerre rouge Joseph Mellot Le Rabault 2017 -100% Pinot Noir. Color: deep ruby. Nose: the nose starts with black cherries, elderberry and blackcurrant. A hint of toasted bread. Mouth: balanced with a beautiful volume, structure and fine and silky tannins associated with the freshness of Pinot, a gorgeous mouth-feel and silky-smooth tannins yielding lovely structure. Flower: White Hyacinth, with its slightly bold spring fragrance adding a zippy finish akin to the natural spice finish of cherry.
White – Menetou-Salon blanc Henry Pellé Les Bornes 2017 – Sauvignon Blanc. Color: clear yellow. Nose: green apples, citrus and melon. Mouth: Citrus, peach, apples and mineral all the way. Long aftertaste, full bodied. Flower: Sweet Pea, with its spicy and green elements that make it feel very balanced.
Sparkling – Crémant Domaine Xavier & Agnès Amirault Les Quarterons – Chenin Blanc. Type: small bubbles with aromas of old rose and lemon, enlivened by drops of honey. An enticing wine in which the breadth of Chenin and the confidence of Chardonnay blend to perfect effect. Flower: Honeysuckle, the main note of which is fresh apple, which makes it smell lightweight and sophisticated.
Want a wine that evokes gloriously fresh surroundings? The wines of the Loire Valley bring to mind a range of pleasant springs and mountain streams as well as gentle sun, lazy breezes and relaxed days. They come in a myriad styles – from dry to sweet and everything in between – and in all price ranges.
Recently, Jamel A. Freeman, wine director at the Bellemore Chicago, presented seminars at Spring to Loire 2019 in Chicago – facts, figures and stories about these lovely wines. He explained that Loire Valley wines are best known for crisp, dry, white wines, notably Sauvignon Blanc and aromatic Chenin Blancs. yet they also produce fruity red wines from Pinot Noir and Gamay grapes as well as earthy red wines from Cabernet Franc and Malbec. Not to mention their selection of dry and off-dry rosé, elegant sparklings and luscious sweet wines. All are known to be:
Moderate alcohol, refreshing acidity and minerality that make them ideal for pairing with foods.
Pure expressions of varietal and terroir unmasked by oak.
Jamel presented three separate seminars. One on the Diversity of LV wines. A second on the Sauvignons of LV. And a third on LV sparklings. He also shared additional interesting facts and figures about Loire Valley and about wines in general. Herewith a few tidbits:
The balance of acid and fruit is a good indicator of how well a wine will continue to develop in the bottle – like a fruit ripening, a wine may be high in acid to begin with and then become mellower and sweeter as it ages.
Is France’s #1 producer of white wines, and the #2 producer of rosés.
Is the #1 region for the number of AOC sparkling wines
Is the 3rd largest vineyard in France.
Has 51 appellations and denominations
Produces 320 million bottles per year.
Ever notice how Prosecco seems to go flat quickly? That’s because it’s produced by the bulk method. Loire Valley and other sparklings produced by methode traditionale are fermented a second time in the bottle – which results in longer-lasting bubbles.
Stress to vines develops complexity. Higher elevation means more acidity and more minerality.
Vouvray – which has become almost a generic name for sparklings from Loire Valley – is half as bubbly as champagne, but creamier than Cremant.
Chenin Blanc grapes are more aromatic than Charadonnay, but Chardonnay can be more easily manipulated because of its less powerful aromas.
Most of the wines Jamel presented are available at Binny’s. A few of the excellent wines showcased at the program are listed below. For more information about Loire Valley wines visit www.loirevalleywine.com/.
It’s always a joy to have the winemakers of France come to Chicago, and particularly delightful to taste the wines of Bordeaux in our fair city. Vins de Bordeaux held a tasting at Virtue Restaurant in Hyde Park that proved especially enlightening and enjoyable. As with many grape-growing lands that depend on rivers, two of them – River Garonne and the Dordogne – flow through Bordeaux. One way to categorize their red wines is to note that those from the Left Bank tend to blend more with Merlot, while wines from the Right Bank tend to blend more with Cabernet Sauvignon.
Bordeaux wines come from 65 different appellations, many of which you’ll recognize: Cotes de Bordeaux (“cotes” denotes hillsides that overlook the right banks of the Garonne and the Dordogne Rivers), Saint-Emilion, Pomerol & Fronsac, Medoc and Graves. The region produces dry whites (11% of their production) that are fresh and vibrant with good natural acidity. Bordeaux sweet whites are made from grapes affected by botrytis. They’re medium- to full-bodied and are produced mainly in Sauternes and Barsac in the southern part of Bordeaux.
As we continue dealing with the raging contest between spring and the dregs of winter here in Chicago, now’s a perfect time to turn your thoughts to lovey libations. Herewith we present for your consideration a few items we’ve sampled recently.
Bouchard Pere et Fils recently brought to Chicago a broad array of beautiful Pinot Noirs from Burgundy. The selection represents the efforts of the tall, slender, sophisticated Cellar Master Frédéric Weber, who spoke with quiet glowing happiness of the making of the current vintage. “2017 was a vintage with good growing conditions where our decisions in the vineyard transformed it into a compelling vintage… A truly pleasurable vintage ready to enjoy now.” He also promised that all these wines will be available in the U.S. by April. There were several Binny’s scouts in attendance so chances are good they’ll be able to get you these wines. At the same event, guests sampled another brand from among the Henriot Maisons & Domaines, a variety of William Fevre white wines grown in an area near Burgundy. Herewith, a few of the many lovely wines from these two iconic vineyards:
Among the Bouchard Pere & Fils Pinot Noirs were selections from Villages (the lowest level of the Burgundian hillside), Premier Cru (next highest area), and Grand Cru (highest elevation). Noteworthy among the Villages selections of 100% Pinot Noir grapes were:
Santenay Côte de Beaune, a worthy base-level burgundy wine.
Vosne-Romanée Côte de Nuits. Elegant, velvety, with charm and great length.
Chambolle-Musigny, 2017. Grown in soils ideally suited to produce elegant wines; aged 13 months in oak.
Gevrey-Chambertin Côte de Nuits. This area has the highest concentration of Grand Cru reds. These are aged 13 months in oak and are known for strength and velvetiness.
Among the Premier Crus:
Beaune Gréve Vigne de l’Enfant Jésus (Domaine) – an exceptionally smooth wine, one of the stars at Bouchard Pere et Fils
Volnay Les Casillerets Côte de Beaune- beautifully smooth blending with gentle tannins
Volnay Taillepieds (Domaine) Côte de Beaune – again beautifully blended with soft tannins
And among the Grand Crus our favorite was:
Echézeaux Cote de Nuits
Consult the William Fevre website for more information about the delicate yet full-tasting Chablis wines Winemaster Weber brought to the party in Chicago. Truly a luscious collection.
Lucas & Lewellen Estate Vineyards Cabernet Sauvignon Valley View 2016. Santa Ynez Valley. 75% Cabernet Sauvignon, 7.5% Petit Verdot, 7.5% Malbec. The warm days and cool nights of the Santa Ynez Valley facilitate a long, gentle growing season, and grapes grown in the Valley View vineyard there make fine wines. This wine is carefully blended to produce a distinctive, layered taste of blackberry and fig jam on the palate with silky tannins and a long finish. It’s marvelous with meat, pasta or, basically, anything your heart desires. SRP ~$25
Tre Bicchieri 2019 Gambero Rosso Tre Bicchieri USA tour‘s recent stop in Chicago brought us a broad selection of lovely special Italian wines. Many stood out this year at the show which was held again in the beautiful spaces of the Bridgeport Arts Center. The exhibition is designed to let members of trade and media in various cities across the U.S. experience the wide variety of Italian wines that have reached the highest standards.
If you’re a fan of naturally sparkling wine, consider one showcased in this show from Lusvardi, Italy. While we here in the US grew up with “spumante” as something overly sweet and extremely basic, Lusvardi now makes a line of sophisticated bubblies, several of which are made with no added sugar. We liked the Lusvardi Brut Lambrusco Dell’Emilia IGP – dry but with just a little sugar added – that we tasted at the show. Every year Tre Bicchieri celebrates Italian wines that have gained the coveted “Three Glasses” designation from a large cadre of experienced judges. Another notable bubbly, somewhat sweeter but with no added sugar, was the red Senzafondo Lambrusco Dell’Emilia IGP. These wines are made from grapes grown on a small 35-acre family farm and vinified with love.
A couple of other excellent listings from “Tre Bicchieri” (Three Glasses) participants:
San Salvatore Pian di Stio, a lovely white wine from Campania, available in the US for ~$40.
Fattori Nicolucci Romagna Sangiovese Sup Predappio di Predappio V. del Generale Ris. 2015, another beautiful white wine grown on a family farm in Emilia Romagna.
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.
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!
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 Cordialsare 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.
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.
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.
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!).
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.