Recently was invited to sample a complementary dinner at one of the city’s newest Mexican restaurants, Ixcateco Grill, 3402 W. Montrose. It’s a very nice place to BYOB and enjoy some casual but sophisticated Mexican cuisine. We arrived a bit ahead of their 5 pm opening, but they let us sit on a ledge by the front window until they could seat us.
Iscateco’s bright walls and artwork
Ixcateco house-made chips ‘n’ salsa
Piscaditos filled with roasted pulled chicken
Though we hadn’t requested it and it was not listed on the menu, our server apologized when he arrived at our table for not bringing us Chips and Salsa and promised he was on his way to get it then. Soon he returned with a basket of fresh, crunchy house-made tortilla chips with a small dish of their own really tasty green salsa (made with fresh tomatilloes). Excellent stuff.
Ixcateco’s Chef Anselmo Ramirez learned by working closely with Rick Bayless and other well-known culinary artists before opening his own place in Albany Park, tucked-away on Chicago’s northwest side. But he also creates with the inner wisdom imparted by years of cooking with his grandmother. The unassuming storefront opens into a simple single room that’s painted in large swaths of bright color and hung with small Mexican art works. Spare but comfortable, except at our table the intense spot lighting was almost uncomfortably bright.
The Piscaditos ($7) starter came as two corn pastry “boats” stuffed with pulled chicken and decorated with squiggles of avocado cream sauce. The pastry was tasty but fairly heavy, and we both left most of that on the plate. The roasted chicken was tender and juicy, and parts of it looked enhanced with a crunchy deep-fried crust. The meat was sparked with light spice from strips of pickled cactus. A rich and hearty appetizer.
Tender red and golden beet and jicama salad
Wood grilled Langostinos al Ajo
Wood grilled carne asada
The Ensalada de Betabel ($7), a tender red-and-gold beet salad accented with crisp strips of jicama, studded with bits of goat cheese and sprinkled with tiny bites of toasted pecans, made a lovely counterpoint to the heavier appetizer. As for entrées, the Langostinos al Ajo ($17)—several cut-in-half-the-long way, wood-grilled, fall-apart-tender prawns in a salty, creamy garlic sauce—were served with a melange of avocado, tomato, onions and garlic chives that felt just right mixed into the mound of white rice. The Carnitas Asada ($16.50) was a generous slab of skirt steak marinated in an Adobo sauce, then beautifully grilled to a dark crusty exterior and a nicely chewy rare inside. It was served with a small scoop each of black beans and guacamole and a helping of tomato/garlic/serrano chile Molcajete sauce on the side.
Desserts—also not listed on the menu—were few and simple when we asked the dining attendant. The Tres Leche cake was very light, sitting in a milky sauce and neatly capped with a layer of whipped topping. The flan was dark, roasted-tasting, thick and delicious with a thin layer of caramel on top. Ice cream was a third choice.
The fact that this place is BYOB makes it especially attractive—no bottle charge. Every table filled as we ate, and each group brought its own libations. Service was attentive until the place got busy and our server seemed to forget us. We had to wait a noticeably long time to order desserts, and then had to again petition the dining attendant before we finally received them.
The Chef says he will be regularly adding or adapting items on the limited menu to showcase the bounty of each season. Good, because judging by how busy it got on a Tuesday night, local residents are already thinking of this as a go-to dining choice; they’ll certainly want changing options on the menu. Although the location is far out-of-the-way for the average center-city dweller, folks in the neighborhood may find this a hidden gem.
The Food Substitutions Bible, by David Joachim. Don’t have any XO sauce to make that cool Asian recipe? How about agave nectar for that delicious-sounding dessert? This book is full of practical ideas for coming up with things you have around the house that can take the place of both food ingredients and cooking materials and equipment. Don’t have a pastry bag? Try a plastic resealable bag or rolled parchment paper. Don’t have any dry mustard (sound familiar to you, too)? For 1 teaspoon of powdered, substitute 1 tablespoon prepared mustard minus 1 tsp liquid from the recipe. How about this surprise—if you don’t have coriander root (who does?), for 1 tablespoon, substitute 2 tablespoons of thick cilantro stems!
Whether you need a substitute for a key ingredient or utensil, want to vary the flavor or texture of a recipe or even just figure out a healthier version of an old favorite, this book has some great ideas for improvising with confidence. The first edition of this book won the prestigious International Association of Culinary Professionals (IACP) award. Now Joachim, author, editor and collaborator on more than 30 cookbooks, includes 50 new recipes in this revised edition. Just reading the pages—all information is clearly laid out in neat, easy-to-read boxes—may inspire you to new culinary efforts. Fun to read.
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The Field Guide to Bitters & Amari, by Mark Bitterman. This book addresses the mysterious substances known as bitters. The book contains photos of some of the 500 different bitters it lists, along with flavor profiles and tasting notes for each—it’s a genuine field guide (p 137). You’ll learn that bitters come in categories: aromatic, citrus, fruit, spice, spicy, herbal-floral, and nut. In addition to the extensive information on bitters, the book also talks about 50 different amari, the popular after-dinner digestif drinks considered the kindred spirits of bitters because they’re based on roots and herbs, and gives instructions on how to build a well-balanced cocktail with an amaro (p 87).
Plus the book contains dozens of recipes for sophisticated drinks and cool food items like Bittered Fried Chicken and Fried Olive-stuffed Olives with Bitter Lemon Olive Oil-Parsley dipping sauce. How about a Bittersweet Chocolate Torte that uses black walnut bitters in the cake and spiced bitters in the glaze? Aren’t you just ready to run out and buy a dozen bottles of bitters right now? The author clearly knows whereof he speaks—he actually runs a store called The Meadow that sells the largest selection of bitters in the world at all three of its locations. He even gives instructions in the book on how to make bitters and amari at home.
The book comes with a heavy, rich-looking, leather-like cover with orange/gold debossed printing and would make a wonderful gift for any food and/or drink aficionado looking for some excitement.
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Own work (Photo credit: Wikipedia)
The Spice & Herb Bible, by Ian Hemphill with recipes by Kate Hemphill. What is the difference between a spice and an herb? How did people use spices in 1700 BCE? How about a recipe for Chocolate and Wattleseed Truffle (p. 674) to crown your dinner party? Think about making Indian Butter Chicken (p. 156)—with a homemade 11-spice blend and chicken breasts marinated in a yogurt curry accented with tomato paste, brown sugar, almonds, tomato chutney, grated onion, garlic and more spices. Num.
This revised edition is a heavy, massive paperback book with glossy photos and lots of white space, boxed information, easy-to-read lists, and good ideas for how to buy and store, along with creative uses and recipes for everything from allspice to zedoary (white turmeric). Be aware that all recipe ingredients are given in milliliters and grams rather than ounces—an opportunity to polish up your knowledge of converting to and from the metric system. This book is great for a wannabe chef or someone who just wants to spread her wings and try new things in the kitchen.
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New ways to enliven your cooking–or just read food history
The Cook’s Essential Kitchen Dictionary, by Jacques L. Rolland. Sure, we can look up anything we want online. And that’s great, but there’s really no substitute for a book when you want to explore something at your leisure. Here you’ll find food history, anecdotes, and information about origins and cultures along with 5000 definitions for familiar and not-so-familiar food and ingredient terms like distillation empanada, jicama, kohlrabi leavening, nam pia, orgeat, ratatouille sake, zabaglione and more. Use this for practical assistance when making a recipe with strange ingredients, or just read it for the joy of learning more about the amazing things people eat and season their food with.
The author of this book is a Frenchman with a degree in culinary arts and hotel management and also a certified sommelier (a very tough exam to pass). In this book (he also wrote The Food Encyclopedia) he shares his extensive knowledge of current realities of the world’s culinary landscape and intersperses it with his experiences teaching classes in etiquette, service and wine.
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Eat Mediterranean for health, longevity and FLAVOR!
The Ultimate Mediterranean Diet Cookbook, by Amy Riolo, chef, television personality, cuisine and culture expert, is an Italian American of Calabrian descent. The focus here is on the health benefits—living longer and better—of the delicious dishes that characterize the Mediterranean diet—said to lower your chance of developing heart disease by nearly 50%. Author Riolo talks about what you should eat and why, as well as when you should eat it.
You’ll find, for example, a thorough explanation of how and why vegetables are part of the foundation of Mediterranean eating (often the basis for entire meals) just before recipes for asparagus soup, spaghetti squash “pasta,” and a Moroccon Vegetable Tajine. Read a write-up on the nutritional benefits of fish and seafood, just before recipes like Greek-style Roasted Fish and Vegetables, and a boxed tip explaining that marinating seafood, meat or chicken before grilling it doesn’t just taste great. It also “reduces the harmful cancer-causing substances” that open-flame cooking can produce.
Riolo groups meats with sweets in the book because, as she says, both are rich in fat and eaten quite sparingly in the typical Mediterranean diet. The book contains 100 recipes from 25 different countries around the Mediterranean Sea. Riolo is also the author of The Mediterranean Diabetes Cookbook, Nile Style: Egyptian Cuisine and Culture, Recipes & Princely Entertaining Ideas from the Arabian Peninsula, and several others.
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Discover the joys of pairing beer with cookies!
Cookies & Beer: Bake, Pair, Enjoy, by Jonathan Bender. Yes, you read it right: Cookies and beer. While this may seem like heresy, the more you read about it, the more sense it makes. Both things have important ingredients in common: grains, spices and fruits. The book points out how the perfect beer can bring out unexpected flavors in a cookie, and how the right cookie can awaken flavors hardly noticed before in a beer.
The cookie recipes are fascinating—some of them even include beer as an ingredient as in, for example, Rye IPA Apricot Crumble Bars, which are made up of an apricot-beer-lemon-maple-sugar compote, a rye-flour-sugar-butter shortbread, and a caraway-black walnut crumble. Isn’t your mouth watering just thinking about that? The chef’s notes say: “Rye beers (IPA or otherwise) will amplify the rye and caraway seeds in the bar cookie and tease out a bit of sweetness from the apricot filling.”
You can tell this guy’s a food writer. This book is fun to read and dream about—even if you never make any of the recipes.
If you haven’t heard of this group and you love dogs–and wine–you’re in for a surprise. Chateau La Paws (CLP) supports no-kill shelters all over the U.S. and to support its work, sells some very good wines from the folks at Diageo Chateau & Estate Wines (DC&E). Even more fun, they put pictures of their still-need-a-forever-home dogs on all the wine labels!
And just recently CLP announced the release of four new Sonoma varietals (Cabernet Sauvignon, Merlot, Sweet Red Blend and Sauvignon Blanc). Now available nationwide, the new bottles feature 28 additional North Shore Animal League America (NSALA) rescue dogs. The new offerings join Chateau La Paws Chardonnay, Red Blend and Pinot Noir, launched earlier this year. I was sent a sample and can say their new Cabernet Sauvignon was light but still complex enough to go well with almost any food.
At the checkout of my local Binny’s the other day I was surprised when the young lady remarked that she liked my headband with paws all over it. I laughed and told her it was from Chateau La Paws and she said, oh, yes, I always buy wines from them as gifts to bring to friends’ houses for dinner–a regular CLP customer.
Both CLP’s Chardonnay and its Red Blend received Gold medals at the 2015 Los Angeles International Wine Competition with the latter, in fact, receiving the honor of “Best in Class.” Impressive. Along with well-respected wines, the official national partnership with NSALA helps shelter dogs find a chateau of their own. Chateau La Paws encourages wine lovers to always support rescue adoption.
English: From top left: Downtown Chicago, the Willis Tower, the Chicago Theater, the Chicago “L”, Navy Pier, the Field Museum, and Millenium Park (Photo credit: Wikipedia)
Chicago loves French cooking, and during the week of November 9-19, a bunch of French restaurants are inviting Chicagoans to sample the French table with prix-fixe menus for $33 or $44. Like Restaurant Week, this festival, called a la carte Chicago, gives you a chance to try a restaurant’s offerings at a reduced price—a great way to expand your culinary horizons.
A la carte Chicago also gives you chances to go behind the scenes. Hone your culinary skills with cooking workshops—say, how a French chef does hamburger! Follow a French Chef throughout the day and experience the life of a master at work. Discover new cookbooks at special events. Indulge in an Oscar-winning French film. Share a lunch with the Consul General of France.
The final event of a la carte Chicago will be the 31st annual Passport to France—basically a huge party where you get to savor specialties from more than 50 local chefs and vendors. Get the word out to your friends:
Partners include: Bistronomic, Chez Moi, Shaw’s Crab House, Sofitel Chicago Water Tower, Kendall College, French Pastry School, Viktorija Todorovska, Sommelier and Author of Provence Food and Wine: The Art of Living, Consulat General de France a Chicago, French-American Chamber of Commerce Chicago, Alliance Francaise de Chicago, Business France, Kendall College, and Watel / Davis.
Out in the Sicilian countryside near Palermo in Sicily nestles a deceptively simple-looking cluster of buildings known as Baglio Di Pianetto. Surrounding it are acres of vineyards and olive groves that supply the resort’s extraordinary house-made wines and olive oils—the two unshakable cornerstones of Italian cuisine, done to passionate perfection here.
Alberto Buratto, CEO of Baglio Di Pianetto
But Alberto Buratto, CEO of this five-star resort and winery, lives in Verona in northern Italy and commutes an hour and a half by air every day to play his role here—except on the many days he travels the globe as the representative of these lovely wines, telling their stories to consumers and industry experts around the world.
Signor Burrato, a handsome man with kind eyes, a warm smile and a strong yet gentle manner, was in Chicago recently representing Baglio Di Pianetto (BDP) at an Italian wine event at Eataly. At dinner at Pane Caldo, 111 E. Chestnut, he set to ordering, in mellifluous Italian, bread to go with tasting the wines. Once the house bread arrived—a small, muffin-shaped, soft-crusted loaf of bread served with tapenade and bruschetta spreads, Alberto began to tell how BDP came to be.
The story begins
The founder of Baglio Di Pianetto, he said, is Paolo Marzotto, who was once president of Santa Margherita—where he invented Pinot Grigio—and is, according to Alberto, “really a tough guy.” He even drove Formula 1 race cars, that is, until he met his then-future wife, a French Countess named Florence. In 1955 a terrible accident at LeMans killed 18 people. The Countess, who had come that day to watch Paolo race, came down from the stands while he was off the course and told him that if he wanted to be with her, he had to stop racing. He quit that day, and they were married two months later. He turned 85 this year.
In 1990, Count Marzotto’s wife asked him to make a new kind of wines—Sicilian, yes, but with also the elegance of the French chateaux. That was when he asked Alberto to partner with him and commute to Sicily. Eventually, Alberto agreed to help Paolo fulfill his wish to please his wife with these elegant new wines.
Paolo bought two properties in Sicily, one in the north, Pianetto, one in the south, Baroni, one higher and one lower, one in the mountains with wide variations in temperature between night and day, and the other by the seaside, where temps don’t vary so much between night and day. These dramatically different terroirs would provide great possibilities for creating different wines and making different olive oils. Then he planted Viognier grapes because these French grapes were favorites of the Countess. He also planted Petit Verdot and Merlot, along with Sicilian grapes.
To provide the elegance they sought, they experimented with different oaks from different areas in France. American oak that comes from Oregon or Michigan is completely different. “Where and how the oak grows makes a big difference,” said Alberto. While the rings of a tree show its age in years, a six-year-old tree could be smaller than a four; the space between the rings controls its size and how it will behave in a barrel. “Smaller rings make a harder wood that lets in less air. And this is how the wood in a barrel affects the evolution of aged wine or beer.”
The passion of making wine
Alberto in the vineyard with Cembali–BDP star red wine
“To make wine, you must have passion,” said Alberto. “And the more you study, the more you know how much is yet to learn.”
Having learned early from his grandfather about timing, Alberto said they harvest three times each year: August, September and October. “Now, when we make the blend, we use a little bit from each harvest to change the character of the finished wine. Ficiligno is fruitier because we add more Viognier from September. Freshness comes from August. Sweeter comes from the October harvest. We taste to decide how much of each to use. Some years it’s very sunny and makes wonderful maturation—less Viognier, more Insolia.”
Baglio Di Pianetto wines and olive oils
With the arrival of the seafood risotto, Alberto called for BDP’s two dry white wines. The first, Baglio Di Pianetto Ficiligno 2014 ($19) is a blend of Insolia and Viognier grapes and epitomizes the personality of Pianetto: fresh, pleasant and mild-flavored, leaning towards savory with hints of exotic aftertaste. A lovely white wine that first gives off floral notes, and then slowly changes to tropical and fresh fruits like pineapple and mango. It was beautiful with the risotto.
The second white, Baglio Di PIanetto Ginolfo 2012 ($33), a pale golden yellow color, is richer and more full-bodied. Made of 100% Viognier grapes it, too, is the result of three different harvests. Its aroma has tropical hints and notes of toasted vanilla. It’s a beautifully dry, rich yet mellow wine—and went wonderfully with the seafood. Listen to this description of the loving process they follow in making this wine:
“The grapes were harvested by hand in crates in 3 different harvests (the first at pre-technical ripeness to create an acidic base, the second at technical ripeness and the third with the grapes slightly overripe). After sorting, half the grapes were de-stemmed, crushed and left to macerate 18 hours with their skins. The other half was pressed directly. The must was cooled once again, favoring the natural settling. The fermentation began in stainless steel tanks, then continuing for only a portion of the wine in new 225 litres French oak. In June 2012, the wine was blended.”
Baglio di Pianetto winery also grows its own olive trees and makes its own olive oil. When I asked why so many wineries do this, he looked astonished. He said that was like asking why you would want the best wine you could afford. The answer is obvious: if you control the production of your olive oil, like your wine, you know you are getting the highest possible quality. On his iPad he displayed multiple pictures of the BDP olive oil processing equipment at work—clearly as much a labor of love as the making of their wines.
Baglio Di Pianetto Ramine 2011–fresh and food-friendly
With the cheese course, Alberto presented two of the company’s seven reds. The first, Baglio Di Pianetto Ramione 2011 ($23) is a fresh red blend of Merlot and Nero d’Avola (a grape exclusive to Sicily), again made with grapes selected from early, middle and late harvest. It has a deep ruby color with an intense and elegant bouquet of red berries followed by vanilla and licorice hints. On the palate it feels mellow and well-balanced with a long and persistent finish. “You feel this red,” said Alberto, “with a little bit of tannins that later give a powerful feeling.” This red made a nice accompaniment to Pane Caldo’s selection of six different cheeses, especially the soft creamy triple-cream one.
Baglio Cembali 2007–a rich, deep red that loves food
And then, Alberto presented another exceptional red: Baglio Di Pianetto Cembali 2007 (bottled in 2011), a 100% Nero D’Avola Reserve (~$44). He waxed eloquent: “Think how you taste: very powerful but with a velvet feeling.” He described the process: Two harvests and age 9 months in five different types of oak, a little bit in several separate barrels. Then they blend and age that, first in stainless steel, then for 10 months in a larger oak barrel. Then 36 months in the bottle before it goes to market. Four years from harvest to table—talk about tender loving care! And the wine shows it—a deep ruby color with a spicy palate of blueberries, cherries, balsamic. Warm, savory and intense, it expresses all the specific characteristics of Nero D’Avola grown in the Noto area of Sicily. Absolutely lovely.
Eating and drinking in America
Alberto noted that American palates are changing, and he feels BDP’s mostly medium-bodied wines will find a warm welcome here. “The previous mentality of Americans,” he said, “was they wanted powerful, tannic, structured wines—the big Cabernet.” He said American menus typically featured mainly steak and fish and potatoes and fries, hot dogs and hamburgers. While it’s probable that most Chicagoans haven’t lost their taste for those food items, the city certainly now has many international cuisines to choose from.
People ask Alberto what it’s like eating in America. He feels the difference is that the average meal in America is better than the average in Italy, but that to eat extremely well in the U.S. is hard to find and costs a fortune, whereas you can find very good eating in many places in Italy. He said in Italy from 1998 to 2007, for ten years many Italian restaurants began offering many other cuisines, like Peruvian, for example, and not so much Italian. Now for five or six years, Italian cuisine is again popular. His love and appreciation for his country’s cuisine shone forth when he said, “Why must we do something else? Italian cuisine is about the purity of the essences of the food.” Impeccable for pairing with fine wines.
When asked about the “smelling kits” growing popular in the U.S. now to help people learn to recognize “the nose” of wines, he said many winemakers start teaching their children, from as early as age 2, to identify the aromas of everything. He suggests putting a bit of something in many small containers—rosemary, tea, cream, thyme, and so on—then making a game of having the child learn to identify the scents. “Most city people have no idea what is the smell of the leaves of a tomato plant.”
Accept and appreciate
As to how a winemaker deals with changing weather—including global warming, hail storms and soaking rains in areas of Sicily where it has never rained—Alberto said it is simple. “Patience. You accept what God sends you, and know that not all bad things are bad. If you can see in a different way, sometimes what looks bad can give you more opportunity for the future.”
He said, in the end, it comes down to one thing. “The most important thing in this company is our people,” he said.
For those who care about truth in labeling and potential contamination in seafood, it’s nice to know there’s a commission that’s recently made recommendations on reducing or eliminating fraudulent seafood labeling. You can help by encouraging the administration to enforce these transparency standards:
Documentation for all seafood sold in the United States — require details such as what fish it is, whether it was farmed or wild caught, where and how it was caught. This information helps verify that the seafood came from a legal source.
Full chain traceability — require key information to follow the fish through the supply chain, tracking the seafood from fishing boat or farm to the dinner plate.
Consumer information — provide seafood buyers with more information about their purchase, such as what fish it is, where and how it was caught, so they can make more informed decisions.
Update 3/16 – Having now tried a few of the food options at AMC Dine-In Theater downtown, have to report that they were not as good as expected. It was also hard to see to eat once the movie started. Based on a single experience, I’d recommend eating elsewhere before or after the movie, but it’s nice to imbibe in a glass of airplane-level wine or a cocktail while enjoying your film.
Who’da thunk it?Lucky Strike Bowlingvenue did. They’re now offering chef-driven food options whether you’re going out with the gang for a couple of games of bowling or gathering to watch an important Chicago sporting event at their 322 E. Illinois location.
The new menu is masterminded by A2Kitchen (A2K) Chef Rodelio Aglibotand consists of rich comfort food prepared daily with locally sourced ingredients. You’ll find contemporary takes on old favorites like panko-crusted Wisconsin cheese curds with tomato jam, ahi tuna poke flatbread and breaded chicken breast with salsa verde and chimichurri aioli. A2K’s cocktail list features a “seasonal kitchen” approach to hand-crafted cocktails, fine small batch and locally distilled spirits, ripe produce, herbs and spices. For more information, please visit http://www.bowlluckystrike.com/.
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Then, as if that isn’t cool enough, you can now order up food before, during and after watching a film in downtown Chicago. AMC Dine-In Theatres Block 37, 108 N. State St., officially opens to guests this Thursday, Dec. 17—just in time for opening weekend of Star Wars: The Force Awakens. The facility features 11 auditoriums with plush, leather recliner seats, restaurant-quality food and a MacGuffins® Bar, where guests 21 and older can grab a beer, glass of wine or cocktail to enjoy with their movie.
All you have to do is push a button to access items on the new AMC online menu. The menu includes “Snacks & Shares” appetizers, burgers, bowls, macs, even sweets for dessert. And/or choose from beloved theater favorites like candy, popcorn, soda and more. AMC operates 2 other Dine-In Theatre locations around Chicago, including AMC Yorktown 18, and AMC 600 North Michigan 9, which features the “Snacks & Shares” segment of the menu alongside traditional movie theater food and beverage. Or check out one of AMC’s 19 other traditional theatres in the greater Chicago area.
Not talking about a concealed weapon, ladies, though I guess you could. But for hands-free carrying your flask or phone, credit card, cash and key without lugging a bag, try this very cool new item called SmarterGarter. The makers were kind enough to send a sample, and I’m impressed. As you’ll see from all the online photos, this new-fangled cache comes in multiple colors/designs (there’s even one with metal studs!) and looks mucho lady-macho on your thigh or your boot top. It also meets the new entrance regs for NFL games (no purses bigger than a hand-sized clutch and no butt bags).
The SmarterGarter is a great way to carry – phones, flasks, or whatever
And for those of you thinking, wow, those models on the website are all very thin. Will it fit me? I’m here to tell you, the large size fits a generous thigh nicely. Made with hooks on strong elastic (just like many bras), you can connect the hooks while it’s lower on your leg (at the calf), and then slide it up your leg until it’s comfortable. I like the feel of the vegan leather and the fact that the closures are magnetic. I hate trying to locate and close snaps, don’t you? The material on the inside assures that it stays firmly in place, too. What more can you ask?
Use one of these when you’re out clubbing/dancing, attending a festival, game or wine tasting (where you’re already trying to balance the tasting notes book and a pen, the food and the wine glass), traveling, hiking, or riding your, ahem, motorcycle. The SmarterGarter can hold many types of useful stuff…
flask (small round, taller rectangular)
smart phone (yes, it even fits the new iPhone 6 PLUS)
ID (driver’s license, business cards)
keys (home, hotel rooms, locks)
safety (Mace, pocket knife, condom)
comfort (tampon/pad, tissues)
beauty (small comb, lipstick, compact, nail file)
medical (medications, insulin pump, epi pen)
travel (passport, tickets, map, guide)
money (cash, check, credit cards)
miscellaneous (pen, small notepad, flash drive)
kid stuff (diaper, wipes, pacifier)
…and keep it handy without unduly weighing you down. As of this writing, SmarterGarters are available on the website for $37.50. What a neat present for someone in your life who gets around.
For its recent Chicago showing, organizers invited two rising African American chef stars and two African American wine aficionados (The McBride Sisters) to provide the goodies, and everybody got to show off their products to a group of 400 enthusiastic members of their target market. It was a huge gathering, with loud pumping music, and lines of people waiting to pick up their samples of food
and wine. Lexus provided the spotlight adornments in the form of some of their latest models set up in the cool space at Moonlight Studios, 1446 W. Kinzie.
Chef Julius Russell helped make the event a success
One of the evening’s master chefs, Chef Julius Russell is not only a private chef to celebrities but also serves as owner of A Tale of Two Chefs, Culinary Ambassador to Chile, and as a TV Host on the Big Ten Network. As a private chef, Russell provides everything from in-home cooking for the family to large scale catering for public events. He focuses heavily on authenticity, using ingredients and techniques specific to each of the regions he has traveled. Chef Julius says, “I’m just a shy guy who likes to cook.”
What a neat way to create synergy between brands and attract a crowd of folks who appreciate your wares.
Cover of Vintage, by David Baker – Love the wineglass stains!
You’ll either be delighted or affronted by the protagonist of Vintage by David Baker–possibly both. Bruno Tennenbaum is a half Jewish/half Catholic, working-class gourmet food writer with a weakness for expensive wines and indulgent meals–and has a not-so-surprising resemblance to certain qualities of the author himself.
Like his protagonist, author Baker worked in vineyards, visited France, and for some years made a passable Pinot Noir in his garage. He’s also a professional food writer who writes with poetic passion in the story about food and wine pairings that will make your mouth water.
Unfortunately, protagonist Bruno’s excesses have come back to haunt him–a recent over-indulgence in wine has left him broke, fired from his job as a food columnist at the Chicago Sun-Times, and nursing a spot on his mothers couch. He’s separated from his wife and two daughters–though he still visits occasionally and charms them by cooking fabulous meals and bringing special wines–and he’s lost as to how to turn things around.
Then Bruno stumbles on the secret to an infamous bottle of wine, the 1943 Trevallier. Stolen from France during World War II and missing even from the Trevallier family records, the ’43 Trevallier is worth a small fortune – and major acclaim – to whoever locates it. Bruno, financed by what he thinks is a loan from his estranged wife, goes gallivanting with reckless abandon across the Continent and Russia in search of this treasure that he believes will restore his fortunes and inspire his next book.
Baker even intertwines his plot with a true story of how Americans saved the French wine industry. In the late 1800s vineyards all over France were dying. It was because of an imported root louse called phylloxera. All the classic French varieties fell prey to it. Many winegrowers went under. Stories abound of vintners hanging themselves in despair. Two Missouri researchers shipped to France millions of grafts of American root stocks that were immune to this louse. Today most of the vines in France have American origins below the soil.
The book is full of beguilingly poetic anecdotes and succulent descriptions of gastronomic experiences. Although the protagonist is a definite loser in many ways, you may find yourself charmed. The book is a light-hearted page-turner and would make a nice gift to any food and/or wine lover. Learn more here.
