MICROPLANE MAGIC

The Microplane began as a woodworker’s planing tool, the rasp, in 1990.  Eventually it would be transformed in 1994, when a Canadian wife borrowed her husband’s rasp and used it to zest citrus, because she was dissatisfied with the way traditional grating zesters shredded unevenly the delicate surface of the fruit.  The wife was amazed at the delicate zesting results from using the woodworking tool.  Little did she know that she would be responsible for thrusting the device, it’s application and the entire company as the recognized leader in premiere culinary tools.  Microplane Kitchen quickly became the darling of the culinary world.  Since then, Microplane Kitchen has remained the premier line of culinary tools coveted by celebrated chefs and home cooks throughout the world. 

These tools are made with surgical-grade stainless steel blades that tackle a variety of prepping tasks.  All of the Microplane Kitchen products are perfect for grating and zesting soft or hard cheeses, vegetables, block coconut or chocolate, garlic, shallots, citrus, and even spiral cutting.  Surgical-grade stainless steel blades assure precision, uniformity, and ease of use of the implement; many of these tools offer variable grating options like fine, ribbon, and coarse, or are tailored to conform to the consistency of the item being grated.  Designed to fit ergonomically in either hand, or to rest on countertop, or prep bowl, these products are must-haves for the serious cook.  Each tool makes the prepping task effortless, which is one less thing for the cook to worry about when preparing their masterpieces.

~ Box Grater ~

The Box Grater is a multitasker that makes the best of variable grating and slicing in a substantially designed tool.  It’s design features include a non-slip rubber hand grip and non-slip feet for maximum stabilization; each side includes a blade that’s tasked to individually handle ultra coarse, fine, and medium ribbon grating, or slicing; the slicing blade is angled and performs like a mandoline slicer.  Blades are made of surgical-grade stainless steel; includes a removable protective plastic storage cover; fine grater side removes easily for cleaning; top-rack dishwasher safe.  Ideal for grating or slicing hard cheeses, vegetables, chunk fresh coconut, or block chocolate. 

~ Cube Grater ~

The Cube Grater is another multitasker with variable blades for fine, coarse or ribbon grating; the Grater fits into its own catch container, which also functions as a measuring device and protective cover.  Surgical-grade stainless steel blades that are top-rack dishwasher safe; protective measure/cover recommended for hand washing; holds up to one and one-half cups of grated cheese, vegetables, zest, chunk fresh coconut, or chocolate. 

~ Herb and Salad Chopper ~

This dual Chopper is a definite replacement for the often-cumbersome mezzaluna.  The design features include an ergonomic tool that fits comfortably in the palm of the hand for easy one-handed rocking motion of the surgical-grade stainless blades; when not in use, the blades are retractable for safety and storage.  Ideal for mincing and chopping vegetables, herbs, and nuts; top-rack dishwasher safe.  

~ Spiral Cutter ~

This Cutter makes food prep fun.  What’s not to like about turning a zucchini, carrot, or cucumber into a pile of spiral cut tendrils.  Ideal for vegetables that will be steamed, used in stir-fry, or used as a faux/gluten-free pasta dishes.  Two barrel chambers that accommodate smaller or larger elongated vegetables; easy grip housing with a safety feature of inset surgical-grade stainless steel blades; top-rack dishwasher safe. 

~ My Tips ~

Box Grater ~ Consider wearing a protective glove to eliminate accidental scraping of hands on the super-sharp blades; the larger the grating surface area, the more careful and precise hand placement and motion is needed. To avoid cheeses from adding drag to the grating area, lightly oil the entire grating surface, which will prevent the cheese proteins from adhering; makes cleanup easier, too.

Cube Grater ~ Make sure to thoroughly rinse the blades and holder in between grating tasks to avoid migration of odors, especially when going from garlic or onion and then to chocolate, or coconut.

Herb/Salad Chopper ~ Make sure herbs or salad greens are as dry as possible before chopping, otherwise items will adhere to the blades and clumping, slowing down the motion.  Combine like-items for standard cutting, versus doing them separately; this will also help creating a one-step mixture and save time.

Spiral Cutter ~ The larger the vegetable, the longer the spiral tendril; larger vegetables will be easier to grip while turning the vegetable inside the cutting chamber.  Consistent hand motion and turning follow-through will yield more uniform results.

Overall ~ Once your tasks are complete, a quick rinse of the blades under warm water, or swished in an acidulated water mixture will release residue from the surgical-grade stainless steel blades.  Follow directions for either hand washing, or top-rack dishwashing. 

~ In Closing ~

Prepping with the right tool minimizes the task being cumbersome and culinary drudgery.  With these outstanding Microplane Kitchen tools, prepping becomes effortless and makes light of the task at hand.  The Microplane Company has three divisions that offer exceptional tools:  Microplane Kitchen Tools, Microplane Personal Care, and Microplane Woodworking.  http://us.microplane.com

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from goredforwomen.org; all other photo credits as represented by the specific brand.)

LET’S COOK HEALTHIER

My pr contacts frequently share with me recipes that offer creative and healthy adaptations of time-honored recipes.  I’ve always enjoyed trying new recipes and discovering culinary twists along the way, especially healthier ones.  Healthier cooking begins with using fresher produce, leaner proteins, healthier oils, more plant-based ingredients like grains and beans, reducing salt or using a salt alternative, and using more herbs and spices for flavoring.  Enjoy the following healthy recipes and let’s get cooking!

BistroMD’s Pork Tenderloin with Apple Cider Reduction

http://www.bistromd.com

2 (1 lb.) pork tenderloins

EVOO and S&P

1-1/2C apple cider

1/2C apple cider vinegar

1/4C maple syrup

Method:

Heat oven to 500F and place rack on upper third; pat tenderloins dry, brush with oil, season with S&P, cut into 1/4inch crosswise cuts; brown strips in medium-high pan; approximately four minutes per side; remove, place on baking sheet; bake for approximately fifteen minutes; in pan where the strips were cooked browned, add apple cider and vinegar; deglaze the fond; reduce by two-thirds (8”); add maple syrup and remove from heat; rest thoroughly cooked/baked pork (5”); arrange on serving platter, and add reduced sauce over strips before serving.

Suggested Side ~ Waldorf Apples

4 Fuji apples seeded and cut into wedges

1/2t ground cinnamon

2T golden raisins

1T EVOO

Method:

Heat oil for one-minute and then add apples; cook quickly for three-minutes until lightly browned; add cinnamon and cook for an additional two-minutes; add raisins and sauté for one-minute; remove and let cool.  Serve with Pork Tenderloins as a delicious side.

Penne Pasta with Pine Nuts

http://www.iberiafoods.com

16 oz penne pasta

2 cloves of garlic, grated

1C EVOO, like Iberia Spanish EVOO

1t dried oregano, Greek or Italian

1/4C grated Romano cheese

1/4C grated Parmesan cheese

1 oz pine nuts sautéed lightly in small amount of the EVOO

S&P to taste

Method:

Boil two-quarts of water and then add 1t salt and 1T of the oil to boiling water and then the pasta; cook pasta until al dente (8-10”) and drain well; add cooked pasta to large bowl and add to the pasta the grated cheeses, pine nuts, dried oregano, S&P, and remaining EVOO; mix thoroughly; serve with a fresh salad, garlic bread, etc.  

Chicken Kabobs

http://www.iberiafoods.com

2 lg chicken breasts, boneless and skinless, cut into large pieces

2 lg zucchinis cut into one-half inch rounds

3 red bell peppers, seeded and cut into large pieces

2C EVOO, like Iberia Spanish EVOO

1T dried sweet basil

S&P to taste

8 bamboo skewers (soak in water and then dry; this will prevent the skewer form burning)

Method:

Preheat oven to 400 degrees; insert skewer into cut chicken breast pieces, alternating with zucchini and red bell pepper (alternatively, use all veggies for a vegan kabob by using cherry tomatoes, zucchini slices and red bell pepper cuts); drizzle kabobs with EVOO and season with S&P and dried sweet basil; bake for fifteen-minutes, turning after eight-minutes for even cooking; remove from oven; let rest for at least five-minutes, and serve.

~ Healthy Food Shopping Tips ~

From George Zoitas, CEO, Westside Market NYC ~ http://www.wmarketnyc.com

“Make a plan ~ Plan out meals for the week and make a list of all the ingredients you will need. The planned meals will also ensure that you are incorporating all major food groups into your diet and a list will help in avoiding filling your cart with items that may break or stray you from the path of healthy eating.  Buy fresh ~ The fresher you buy the better and this can also mean frozen vegetables where the nutrients have been locked in.  Food shop with a full stomach ~ Walking through the grocery store hungry can make you give in to cravings easier.  Have a snack before you leave for the store or grab a bottle of water while you walk around.  Buy in season ~ Fresh fruits and vegetables are best when bought in season and also choosing a product that is grown closer to where you are from can mean two things – this product also often costs less and is tastier.  Let the store do the work for you ~ If cleaning and chopping vegetables is too time-consuming, especially after a long day of work, buy them already cut up from the supermarket (usually available in the produce aisle or salad bar).  These will turn into a quick stir fry with the addition of precut meat or poultry strips.  Shop the entire store ~ It has been said to only shop the perimeter of the store to avoid unhealthy food, but no area of the store should be off limits.  Interior aisles have a lot of great products like canned beans and whole grains that would otherwise be missed.”

~ In Closing ~

Consider changing your food shopping habits to ones that are healthy.  By adapting your healthy food finds and ingredients to culinary creations that are both delicious and healthy, you’ll also be expanding your taste traditions.  Hopefully these recipes, along with cooking and food shopping tips, will have you rethinking your next shopping trek to your favorite food store.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from lifetime-weightloss.com; middle photo credit from ahealthysliceoflife.com; and, closing photo credit from healthylifedaily.com.)

FOOD FINDS ~ PART TWO

Here’s my latest installment of food finds, experiences and adaptations.  Be sure to explore each brand’s website, especially those with recipe sections, to get ideas on how to ramp up your culinary talents, while enlivening your taste buds.  Enjoy!

~ Products, Taste Experiences and Adaptations ~

Activz Mixed Veggie Powder ~ This healthy Veggie Powder is a power-packed whole food powder that combines organic carrot juice powder, organic spinach powder, organic spinach juice powder, and organic kale powder.  This concentrated powder delivers freshness, natural sweetness, and tastes delicious; it’s also ideal for ramping up the vegetable content of smoothies, sauces, soups, stews, eggs, pizza toppings, etc.  My Taste Take ~ I enjoyed adding this to my plain Greek yogurt to make a fabulous tasting dip for fresh cut veggies and pita chips; this was the perfect add to my scratch marinara sauce, as its natural sweetness took the acidic edge from the tomatoes. http://store.foodforhealthinternational.com/Vegetable-Powders/

Bare Coconut Flakes ~ These Coconut Flakes were delicious; the fruit is baked and contains no trans fats or preservatives.  I tried three of their varieties, Simply Toasted Coconut Chips, Show Me the Honey Coconut Chips, and Sweet ‘n Heat Coconut Chips; these were a nice healthy snack right out of the bag.  My Taste Take ~ I also enjoyed them crushed in my yogurt, or as a topping to my cereal.  http://www.baresnacks.com

BLiS Gourmet Flavorings ~ I first experienced one of these quality products at a hands-on cooking demonstration and was hooked.  This line of gourmet products defines Chef Steve Stallard’s brand inspiration and his culinary passion ~ “Because Life is Short”, BliS.  The gourmet line includes a number of product categories of Maple Syrup, Hot Pepper Sauce, Fish Sauce, Sherry Vinegar, White Truffle Oil, Steelhead Roe, Sea Salt, Spice Rubs, and Albacore Tuna.  Of these, I had the opportunity to taste test Bourbon Barrel Matured Maple Syrup, Maple Sherry Vinegar, White Truffle Oil, Fish Sauce, and Hot Pepper Sauce.  My Taste Take ~ I found that a little of each went a long way to add just the right amount of “oomph” to the taste profile.  The Maple Syrup was great on pancakes and French Toast; a tiny drizzle on strips of bacon before baking added a real WOW to the taste of each strip; the Sherry Vinegar was a nice add to my honey-mustard vinaigrette; the Truffle Oil was fabulous drizzled over linguine with a bit of shaved Parm; the Fish Sauce and Hot Pepper Sauce imparted just the right amount of heightened flavor to my stir-fry.  There’s a noticeable taste difference to recipes that use ordinary, versus extraordinary products like these. http://blisgourmet.com

Colman’s Mustard ~ Over the years, I’ve tried a variety of prepared mustard products, including various brand names and even generic or store brands; each one had a mild pucker-y taste.  Growing up, I recall my mom using Colman’s Mustard Powder for some of her recipes.  Colman’s Mustard has been a venerable and iconic Original English brand since 1814.  When I re-acquainted myself with the taste of Colman’s Prepared Mustard, I couldn’t believe what a nice kick of heat and pungency it gave me; I definitely don’t remember this powerhouse of a taste from my childhood.  As with any flavoring or garnish, this product doesn’t need much to make its presence known.  My Taste Take ~ I enjoyed mixing the prepared variety with a bit of honey, brown sugar and ketchup to make my own version of a “barbecue” sauce and topping for my baked meatloaf; minus the ketchup, the prepared variety, along with brown sugar and clove powder makes a great topping for scored ham and imparts just the right amount of sweetness with the spiciness of the cloves; a basic mix of the prepared Mustard, EVOO and minced fresh herbs also increases the flavor of baked or grilled meats or fish; adding the Mustard Powder to vinaigrettes adds a depth of flavor, especially when brushed onto grilled meats or fish.  Compared to other brands I’ve tasted, Colman’s Mustard is superior. http://colmansusa.com

CoolBrew Cold-Brewed Coffee Concentrates ~ If you love coffee, but can’t tolerate the acidic level, this product is ideal for you.  The cold brewing process naturally removes acidity, and mellows the rich flavor of coffee.  Introduced in 1989, CoolBrew is the only company with this type of process.  The container has a built-in one-ounce measure for the perfect cup of coffee, hot or cold.  Since it’s concentrated, it’s also ideal to add as a flavoring.  Varieties tried included their Original, French Roast, Decaf, Mocha, Vanilla, Toasted Almond, Hazelnut, and Chocolate Almond.  My Taste Take ~ Aside from making the perfect cup of hot or iced coffee that’s full-bodied and rich, I enjoyed adding the concentrates to smoothies, yogurt, pudding, and alcoholic-based coffee drinks. http://www.coolbrew.com

Crispy Green Crispy Fruit ~ If you’re looking for another healthy snack alternative, Crispy Fruit is an ideal product.  Each variety is made from only one ingredient, real fruit; each has been freeze dried without using any added sugars or preservatives.  The varieties I enjoyed included Tangerine, Banana, Apple, Mango, Asian Pear, Cantaloupe, and Pineapple.  Crispy Fruit is crunchy and fresh tasting, and a nice alternative to the fresh variety when not available; great for an add to a lunch pack.  My Taste Take ~ I crushed them and added to my yogurt and cereal; I also enjoyed munching on them right out of the bag; also ideal as a topping to puddings and ice cream. http://www.crispygreen.com

LoSalt Reduced Sodium Salt Alternative ~ Those on sodium restricted diets or who are taking medication for their high blood pressure, will love this Salt Alternative.  Many similar products are primarily made from potassium chloride, which leaves a bitter taste in the mouth.  LoSalt uses both potassium chloride (66%) and sodium chloride (33%); sodium chloride is “salt” and makes for a flavor that’s closer to salt.  LoSalt is available in two varieties, Original and Iodized. http://www.losalt.com/us/

Nielsen-Massey Pure Extracts and Flavorings ~ Nielsen-Massey has been the definitive product used by more chefs and cooks because of their superior quality and consistency since 1907; in a number of recent cooking demonstrations (observational and hands-on) I’ve attended (and written about), Nielsen-Massey was the only product of its type used by the chefs and instructors.  While there are many similar products available to home cooks, I’ve used a number of them over the years, the quality pales in comparison to Nielsen-Massey; the proof was also in the taste of the finished product.  I had the opportunity to taste test three of their superior extracts, including Madagascar Bourbon Pure Vanilla Extract, Pure Chocolate Extract, and Pure Coffee Extract.  My Taste Take ~ Pure Vanilla Extract is my go-to add whenever I make scratch pancakes, baked goods, smoothies, puddings, savory sauces, yogurt, etc.; both the Pure Chocolate Extract and Pure Coffee Extract were also delicious rich hints of flavor when added to these same items; using all three when added to hot or iced coffee, accentuates the richness of the beverage. Superior flavor.  http://nielsen-massey.com

Quest Protein Bars ~ These Bars are high in protein and fiber, low in carbs and sugar, and made from natural ingredients; they’re another ideal take-with snack for those on-the-go.  I tried their new Cookies & Cream, and a Variety Pack that included Banana Nut Muffin, Chocolate Peanut Butter, Cinnamon Ross, Coconut Cashew, Peanut Butter Supreme, Chocolate Chip Cookie Dough, Chocolate Brownie, Vanilla Almond Crunch, Apple Pie, Strawberry Cheesecake, White Chocolate Raspberry, and Double Chocolate Chunk.  My Taste Take ~ While I preferred eating these “as is”, they were just as tasty mixed in with my yogurt. http://www.questnutrition.com/protein-bars/

Sweet Earth Veggie Burgers ~ Although a carnivore, every now and then, I’ll go vegan for a day; that’s when I like trying Veggie Burgers.  Over the years, I’ve tried various brands and have enjoyed their taste.  I recently tried the Za’atar Veggie Burger, which is high in fiber and protein and had a nice meat-feel in the mouth; while I’m not a fan of cumin, I did find that by serving this variety along with a fresh salad and some steamed rice, all of these flavors paired well with this Veggie Burger variety. http://www.sweetearthfoods.com

~ In Closing ~

I’ve never been one to take to any dish whose taste was diminished by the predominance of one or more spices or flavorings; spices and flavorings should always be well-balanced and serve as a complement to a dish, rather than taste deterrent.

That being said, don’t let your food choices turn stale.  With so many different food-related items available, there’s no excuse not to be adventuresome.  By discovering some of these interesting food finds, you'll expand your culinary horizons. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit from bigstock.com; all other photo credits as represented by the specific brand.)

JELLYFISH CHICAGO ~ A FEAST FOR THE SENSES

I recently had the pleasure of dining at Jellyfish, an intimate pan-Asian restaurant in the heart of Chicago’s vibrant and trendy Goldcoast area.  Jellyfish awakens the senses and offers exemplary service and attention to detail, along with tableside care that assures the guest a phenomenal dining experience.

~ Tasting Experiences ~

These tastings were creative takes on classic preparations using fresh and local ingredients.  Platings were beautifully presented and extremely delicious.  All of these creative recipes were the handiwork of Chef Hector Marcial and Head Sushi Chef Puje Dorlig.

Shishito Peppers with teriyaki sauce, bonito flakes ~ these roasted Peppers can be sweet on one bite and then fiery hot on another; I happened to bite into an exceptionally fiery hot piece and gave up; yes, I’m a wimp, but what I tasted, I enjoyed.

Spicy Crab Mini Tacos, jumbo lump crab with cilantro, lime, tomato, shallots, chives, candied lemon, jalapeno ~ it’s difficult to describe the taste sensation as you bite into one of these Mini Tacos; nothing was overpowering, and all tastes complimented each other; the topping of chili shreds was a nice taste that didn’t add any heat.

(Photo by W. Jones)

Grilled Calamari with frisse salad, shallots, tomato, mizuna, and spicy yuzu dressing ~ I love Calamari and this dish didn’t disappoint; this was another great explosion of perfectly matched flavors; the subtle crunch of the salad details was also a very nice touch.  

(Photo by W. Jones)

Seared Scallops and Tsukemono, pan seared scallops with pickled veggies, bacon bits ~ another great hit on yet another favorite of mine, Scallops; the sweetness of the Scallops was heightened by the mix of the Tsukemono pickled veggies and bacon bits; bacon and seafood are always a great taste pairing.

Roasted Pork Belly with Thai pineapple relish, yuzu coleslaw ~ if I could still do cartwheels, I would’ve done so after tasting this melt in your mouth Roasted Pork Belly; the slight peppery relish was a sweet compliment to the star of the dish, and the coleslaw added a nice subtle crunch to the dish.

Black Diamond Signature Rolls with shrimp tempura, Alaskan crab mix, fish roe, cucumber, avocado, nori ~ now this is my kind of sushi; another great explosion of flavor in the mouth with all of these tasty ingredients.

(Photo by W. Jones)

Sweet P Vegetarian Roll with spinach tempura, sweet potato, cream cheese, avocado ~ another outrageously delicious take on sushi; a luscious center and rolled in crunchy roasted spinach is definitely a yeowza.

(Photo by W. Jones)

Warm Banana Donut with blueberry compote, vanilla ice cream, espresso cream ~ an outstanding dessert that paired the iconic breakfast treat with a refreshing glimpse of summer.

(Photo by W. Jones)

Ginger Apple Springroll with mango sorbet ~ another delicious dessert that paired summer and fall iconic treats with a surprise element from Asia.

~ In Closing ~

Jellyfish is a must dining experience for locales and visitors.  Lunch, brunch and dinner are available, along with nightly entertainment in the lounge area; for those in a hurry, there’s even takeout or delivery.  I sat in the beautiful enclosed terrace area; it’s great view provided a glimpse of the bustling street below, which was ideal for people watching.  The restaurant is beautifully appointed with an open and airy design layout.  Its menu appeals to carnivores and omnivores alike, including folks like me who aren’t into traditional sushi.  To learn more about this fabulous restaurant, visit http://www.jellyfishchicago.com

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as represented by the specific brand, with contributions by Wilbert Jones.)