HOUSEWARES SHOW 2015 ~ PART ONE

I had the pleasure of attending the world’s premier International Home+Housewares Show, which was held at Chicago’s McCormick Place.  This annual show draws over 20,000 trade attendees from 100 countries that check out the latest in design, functionality and technology for all-things home and housewares from over 2,100 exhibitors.  The four-day event isn’t nearly enough time to see all of the exhibits, attend all of the workshops, and enjoy the multi-venues, which include a Cooking Theater that attracts the best and brightest in culinary chef-dom.  Once again, I barely scratched the surface in checking things out.  This show is where the next trends are uncovered and new designs are discovered.  It is THE place where buyers and sellers come to see firsthand the latest and greatest in products that will be on the shelves for consumers in the coming months. 

Products were categorized into exhibit segments, and included: Clean, Contain and Design ~ bath, cleaning, organization, seasonal products; Dine and Design ~ cookware, tabletop, gourmet foods, home decor products; Discover Design ~ tableware, flatware, cutlery kitchen and home collection products; Wired and Well ~ energy conservation, appliances, healthcare products; and, Global Crossroads ~ international pavilions.  Another major show component included the Cooking Theatre, which featured many outstanding celebrity chefs that shared with attendees the latest in cooking and food trends, culinary efficiencies, while featuring their branded products; food samplings and cookbook autograph sessions were also featured.

(Image from www.deringhall.com)

One of the biggest product trends I noticed at the show this year was that of color in prep pieces, cooking vessels, and serveware. It seems that adding pops of color to the chore, thereby increasing the level of enjoyment from a chore.  Color is also a great way to break-up a chore’s tedium.  For me, using color to the cooking process is like adding the right blend of spices, herbs, and seasonings to the dish, and turning the ordinary into something extraordinary and delicious.  Other trends included digital technology and connectivity to mobile devices; hydration with more and more filtration systems, infusers, and sport bottle up-designs showing; improving the ease of functionality and practicality of items for home cooks of all levels; and, a return to cast iron, safe non-stick cooking surfaces, ceramics, and green and sustainability products.

I had the pleasure of testing the following products, which were all exhibited at this show.  Each one offers a glimpse into some of the unique and innovative products that consumers will want to consider making a part of their culinary and home routines.  For more information on this show, visit https://www.housewares.org/show/

~ In the Kitchen ~

Cookina Reusable Grilling, Baking, and Oven Protector Sheets ~ These silicone sheets are reusable and make cooking a practical chore…whether the heat source is a grill, stove top, or oven.  Each type comes in a roll and can be cut to a customized size to fit different pan sizes or the cooking surface.  Because these sheets are made from silicone, so they withstand high heat without buckling and foods don’t stick; sheets wipe clean, for an effortless cleanup.  Ideal for lining the oven bottom for those often-unavoidable spills and cook-overs where residue easily burns and sticks to the surface; cleanup is easy peasy.  These sheets are also ideal for lining cooking sheets, versus costly parchment, to prevent any items from sticking to the surface.  For grilling, the same applies; the easy cleanup makes it effortless for removing any accumulated bits or grease.   http://www.cookina.co/homepage/

Gunter Wilhelm Chef Knife (8 inch) and Frying Pan (9.5 inch) ~ If you’re looking for substantial pieces that are precision crafted and forged, these are perfect for you.  I loved the feel and performance of the Chef Knife, which is fabricated from German forged steel.  The Chef Knife made light of cutting, slicing, and mincing with extraordinary ease and precision.  The overall performance of the Frying Pan, with its five-ply of stainless steel over an aluminum core fabrication is ideal for heat distribution and retention; it’s also stick-resistant, which is great for effortless cleanup.  The unique pan’s cover design includes a heat-resistant handle, an insert for a temperature probe, a glass see-thru window and a standing lid feature for resting on a surface; the latter frees up both hands for cooking; the pan has both a heat-resistant easy-grip main handle, and an end-grip handle.  My Take:  I made my own version of “Greek-Style Lamb” by sautéing aromatic vegetables (sliced fennel, fennel fronds, shallots, scallions, yellow onions, oregano, garlic, and Italian flat leaf parsley).  I then added cuts of seasoned lamb to the mélange and continued sautéing until lamb began to brown.  I finished the mix with adding Pinot Grigio, then covered and continued simmering until the lamb was fork-tender.  http://gunterwilhelm.com

Microplane Kitchen Elite Series Box Grater ~ Since 1994, when a woodworking tool was repurposed out of necessity by a Canadian housewife to use as an orange zester, the Microplane Rasp (Grater) has become the world’s most preferred and cherished prep tool by chefs and home cooks alike.  All of the Microplane Graters have precision-cut ultra sharp stainless steel cutting blades that won’t tear, rip or shred whatever is being grated or shaved, regardless of how fragile or dense the texture.  The new Elite Series Box Grater is a compact 5-in-1 implement with precision cutting blades for Fine, Coarse, Ribbon, Ultra Coarse and Shaver tasks.  Additional Box Grater features include a sturdy easy-grip stabilizing handle plus non-slip rubberized trim at the bottom; unique bi-directional grating blades on one of the sides; and, a removable measuring tray with see-through marked measuring guides with a capacity range up to 2.5 cups/600ml.  My Tip:  To avoid items being grated to stick or smudge along the blades and surface of a grater, such as cheese, first lightly coat the grating surface with a neutral tasting oil, or cooking spray; this will avoid items from sticking or smudging and also make cleanup easier.  http://us.microplane.com/index.aspx

WellnessMats Estates Collection, Coastal ~ Sunset/Bella ~ As soon as you step on WellnessMats, you’re immediately transported to another dimension.  The thickness of the material is a generous three-quarter of an inch that offers maximum support to the back, knee, and feet; weight is evenly distributed, alleviating any pressure to the joints.  I placed my product where long periods of standing occur, especially for prepping or cooking.  The first time I stepped onto the mat, I immediately noticed a difference in how I felt and how much discomfort had been eliminated, as compared to whenever I stood on an unprotected floor surface.  The experience was divine and much better than any result I had ever experienced, even while wearing my pricey prescriptive orthotics!  http://wellnessmats.com

~ Around the Home ~

Fresh Wave ~ I’ve always loved these all-natural products.  Their clean and green sustainable goodness comes from a full-range of home care products that are natural with pure ingredients like Lime, Pine Needles, Aniseed Clove, Cedarwood and Water.  Each product neutralizes and eliminates odors throughout the home.  Products tested included their new Fresh Pod (the perfect holder for their Pearl Packs), and their new Drain & Disposal Deodorizer.  Other products tested included their Home Spray, Vacuum Pearls, Home Soy Candle, Fresh Wash, Carpet Shake, Pet Shampoo (gentle enough to be used on humans!), and Crystal Gel.  Hands down, these products are the best of their type for the specific task at hand…all products are safe, green, and non-toxic.  http://www.freshwaveworks.com/

~ Out and About ~

Solvetta FlatBox-Lunch Box ~ This is one of those products that once you see it, you fully appreciate it’s genius design and wonder it took so long for someone to come up with the idea.  The patent pending FlatBox-LunchBox is a washable food container that’s perfect for lunches on the go, at school, picnics, or sporting events.  Its clever design allows for converting the FlatBox-Lunch Box from a compact and secure easy-grip zippered tote into a flattened protective placement; the conversion from tote to placement also eliminates any concerns about filthy eating surfaces.  http://www.solvetta.com

ZeroWater Stainless Steel Pitcher and Sports Bottle ~ With a patented filtering process of five different levels of purification, I was impressed with how pure and clean water from these items tasted compared to regular tap water.  My only complaint with both products is that the filter for each one is so large that it takes up nearly fifty percent of the container’s size, especially when you consider that all water to be filtered needs to be below the filter line; this was especially an issue with the Sports Bottle; the weightiness of the filter is another issue for the Sports Bottle, because it makes portability cumbersome.  Overall, however, these products are more effective in water filtration than their competition.  http://www.zerowater.com

~ Worth Mentioning ~

Although I didn’t receive any products to test from these brands, booth presentations and one on one interviews with key staffing and/or guest chefs made an impression on me; high quality products for the consumer, which made my mind race as to what I could do with them, were I to have them in my kitchen.

Meyer Corporation ~ Premier brands under the umbrella name include Analon, Circulon, Farberware, Rachel Ray, Paula Dean, Cake Boss, Bonjour, and Earth Pan.  Taking a guided booth tour of all of these brands gave me a much better appreciation of the breadth of functionality within each brand name.  I could easily restock my entire kitchen with all of these brands and cover all of my culinary bases.  Color was everywhere and a definite trend within these outstanding brands.  https://www.meyer.com/home_us.html

Lenox Corporation ~ Premier brands under the umbrella name include Lenox, Gorham, and Dansk.  The umbrella brand has expanded with the addition of two newlines…The Rick Bayless Cookware Collection (Gorham), and The French Chefs Collection (Lenox).  Following is a synopsis of my brief show interviews with Chef Rick Bayless, and French Chefs Daniel Boulud, Dominique Crenn, and Michel Richard.  http://www.lenox.com

Chef Rick Bayless ~ At the Gorham booth for The Rick Bayless Cookware Collection, Chef Bayless prepared his delicious Pork Stew and Simple Guacamole, using various components of his signature Collection.  Both were delicious; for a twist, the Chef used grapefruit, which surprisingly added a fresh and bright taste to the overall flavor profile.  I also had an opportunity to briefly ask him about his new Collection.  I asked him if he were to make a recommendation to a home cook just starting out, which pieces would he recommend to them as “must-haves”…he felt that whatever was going to be the primary types of prepared dishes, pieces that were matched to the preparation made more sense than acquiring every type of piece in the line, which may or may not end up ever being used.  I also asked him about the level of involvement he had in designing the Collection and he mentioned that from concept to production, his involvement was integral.  That makes sense, since his name is on the brand.  The entire Collection includes a range of prep tools, to bakeware and cookware; materials include silicone, cast iron, ceramic, stoneware and aluminum alloy.  http://www.amazon.com

Here are two links for each of the dishes he prepared booth side.  Each dish seemed simple to make, used simple and readily available ingredients, and his Cookware Collection was ideal for the preparation and execution of each recipe.  http://www.rickbayless.com/recipe/simple-guacamole/  http://www.rickbayless.com/recipe/pork-with-roasted-tomatillos-poblanos-and-potatoes/

Chefs Richard, Crenn, and Boulud ~ The French Chefs Collection was a collaborative effort between these three culinary elites.  The Collection is a beautiful array of must-have pieces for the home cook that includes pristine white porcelain serveware and dinnerware, bakeware and five-ply stainless cookware.  At a press conference I attended, I was able to ask each of the Chefs who the most influential person was in their lives that significantly impacted their pursuing a professional cooking career…each one passionately spoke of how family, especially their mother or grandmother, impacted them the most…not only from a supportive role, but from an educational and formative one as well…each also felt that throughout their entire careers, individual working situations always led to learning something new about their profession and allowed for growth and discovery.  http://www.thefrenchchefs.com

~ In Closing ~

I’ve enjoyed testing these products throughout my home and beyond.  These products are available at traditional brick and mortar retailers, as well as online retailers.  Be sure to check out each brand website and also their social media platforms to obtain additional information on each of these products.

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, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

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

FARM FOOD

In recent years, I've secretly longed to move to an isolated farming area and enjoy my golden years.  There’s something grounding about the thought of becoming one with the land.  But, I’m not hearty enough to live that kind of life, especially at my age.  Over the years I’ve known a number of individuals who grew up on family farms, and ended up moving to the big city as soon as they became of legal age.  While they enjoyed going back home, they admitted to me that they'd never want to permanently move back to a farm situation and become a farmer. 

Without any hesitation, however, these individuals would fondly recall the hard work it took to maintain the farm operation, whether it involved crops or livestock.  They also recalled the many simple, yet hearty and healthy meals their moms prepared using ingredients that were directly from their farm or from a neighboring farm.  It was akin to today's authentic “farmer’s market”.  Foods were also grown without the use of hormones and pesticides, and generally were grown from what is referred to today as “heirloom” seeds…this was an authentic “organic farm”, long before the term was ever used.   It’s ironic that these principles are all trends now…city folk want to make the good life that our farmer’s always had a foundation of their lives today.  A further irony is that farm kids longed for city living, while city kids longed for the simple concepts and allure of farm life.

I enjoy reviewing cookbooks and sharing with my readers these new finds.  I’m pleased to present two must-have resource books on “farm food” that I know you’ll enjoy adding to your collections.  Hopefully, you’ll also gain a deeper appreciation for the passion and dedication farmer’s have for their calling, and the importance and value they bring to our lives.  It’s hard work and also rewarding work, and we’re the benefactors. 

"Organic Farming" 
(How to Raise, Certify, and Market Organic Crops and Livestock)
By Peter V. Fossel 

     

If you’ve ever wondered about the intricacies of growing things from our good earth, wonder no longer, as this book covers every topic of possible interest.  This resource book is a wealth of information and delves into topics from soil, to flowers, to livestock, to herbs, to vegetables, to building a greenhouse, to crop rotation, to maximizing crop yields, to water supplies, to composting, to handling weeds and invasive pests and bugs, this book will give you a deeper appreciation for the intricacies of organic farming, even if you aren’t into organic farming and haven’t any interest in making a career change.  Each section thoroughly explains every intricacy of farming and organic farming.  I especially enjoyed the detailed sections on The Soul of Soil, Bugs and Pests, Weed Control, Growing Herbs and Vegetables, and Flower Farming, because these sections were easy to identify with from a personal stand point, versus on from the standpoint of having a farm.  Over the years, I realize that farmers are often under-appreciated, given the mega corporations that own and control what used to be family-owned farms.  Independent and generally family-owned farms are also organic farms.  Organic farming returns to the bygone-era of an idealized charm that’s viewed as rewarding, and personally satisfying, despite the difficulties of turning the soil into a profitable venture and using the good earth to supply the rest of us with a healthy and nourishing food source.  This book is beautifully illustrated with four-color imagery that brings to life the entire book’s detailed contents.  http://www.qbookshop.com/products/213516/9780760345719/Organic-Farming.html

"The Farmer’s Kitchen Handbook"
(More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More)
By Marie W. Lawrence 

Simple, healthy and nutritious recipes that will get your palette salivating and your culinary curiosity primed.  I love how this book is based on a calendar year of seasonal produce and recipes, with each month being broken down into mouth-watering delights that nourish and are simple and easy to follow recipes.  In addition to monthly sections for seasonal recipes and a primer on the basics and techniques of cooking, there are also in-depth sections on General Cooking, Baking, and Preserving Guidelines, Harvest Guide, Old-Fashioned Household Hints, Substitutions, and Weights and Measures.  Clearly, this resource book goes beyond the realm of the how-to make a particular dish…this resource book explains the intricacies of farm food and everything you always wanted to know about them and how to properly prepare and/or preserve.  This resource book is also easy to identify with, given the simplicity of readily available ingredients needed to replicate these delicious recipes.  I especially appreciated the monthly breakdown recipes using that month’s readily available seasonal produce.  I’m old enough to remember that people shopped at markets based on the availability of seasonal produce, and then preparing meals for their families using those seasonal products; it was definitely healthier and more cost effective because the term prepared food was virtually non-existent.  Of course, times have changed and now we have produce from all over the world available throughout the entire year.  The yearly availability of produce, for example, invariably leads to higher costs for these items because they have to be placed in storage, then travel greater distances for delivery, which also translates to higher shipping costs for those goods.  Adding to this, is the fact that part of the U.S. are experiencing record drought, which further translates to having to secure items from new sources, often greater distances than the drought areas.  Overall, I still find it odd to have most fruit available in the upper-Midwest in the dead of winter and all year long.  But I digress… The book is also beautifully illustrated with four-color imagery that brings to life the entire book’s detailed contents.  http://www.skyhorsepublishing.com/book/?GCOI=60239100740740

~ In Closing ~

I’m fascinated with and appreciative of the simplicity farmers make their work seem to the average consumer, such as myself.  I’m also grateful for all they do to provide sustenance for those around the world.  Without them, their passion, and dedication, we’d be hard-pressed to go it alone. 

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, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo from www.zengardner.com; all other photos as represented by the specific brand.)

FOOD FINDS ~ PART THREE

My quest for finding new food items to taste test continues.   This time around, I’m focusing on food finds that are healthy and tasty.

~ My Taste Experiences ~

Activz Organic Whole Food Powders ~ Many fruit and vegetable powders can’t boast of being both organic and whole food powders.  Activz Organic Whole Food Powders offers a pure product that is concentrated and authentic tasting.  I received a variety of single-serving samples, which limited testing of same flavors in different created-use recipes, and was able to get a limited sense of the flavor profile.  The whole-food organic powders received included strawberry, raspberry, mixed berry (strawberry, blueberry and raspberry), blueberry-acai, beet, sweet potato, pumpkin, and spinach; several of their other flavors, including their new flavors of Mango and Kale, weren’t included in the sample pack.  I was also sent their recipe book, “The Simple Scoop”, which includes over 150 illustrated recipes on how to make nutritious preparations like appetizers, entrees, beverages, baby food, and desserts; there’s even a section on taking a “challenge” by introducing various recipes over several days that will drive home the message that eating healthier doesn’t have to taste bad.  Activz is a leader in providing safe, pure, and nutritional organic whole-food powders and supplements, and offers an array of products that include not only their delicious and authentic tasting whole-food fruit and vegetable powders, but they also offer protein powder, green and grass powders, coconut powder, and nutritional supplements.  My Takes:  Overall, I enjoyed combing different flavors to improve the flavor profiles of my Greek yogurt (any of the fruit powders), soups and pasta sauce (any of the veggie powders), and fruit breads (a combination of fruit and veggie powders.  For more information, visit https://activz.com

G.H. Cretors Natural and Organic Popcorn ~ I enjoy snacking, but I try to limit it to those snack foods that are a bit healthier than say pizza or fried chicken, such as G.H. Cretors.  Hands-down, the taste like you just popped the kernels yourself and healthy; they make their popcorn varieties without any GMO based ingredients; they also use healthier organic oils of extra virgin olive oil and sunflower oil.  Their varieties are addictive and it takes discipline to know when to stop chomping.  I had the pleasure of tasting several of their incredibly delicious varieties that included Chicago Mix (caramel corn and cheddar cheese corn mix), Just the Cheese Corn, Just the Caramel Corn, Organic Simply Salted, and Organic Extra Virgin Olive Oil.  While I loved each one, my favorites were their new Organic varieties, and especially the Extra Virgin Olive Oil variety.   My Takes:  All of their varieties are low in calories, fat, and sodium. And make for a healthy snack or flavor add.  The two new Organic and also the Cheese  varieties go great as a topper in creamed soups, especially tomato; or, try adding the crushed Caramel to plain yogurt; if you’re doing a party, add roasted peanuts, dried cranberries, and flaked coconut to the Chicago Mix for a flavorful party treat.  For more information, visit http://www.ghcretors.com

(image of manuka flower and bee; www.mgomanuka.com)

Manuka Organic New Zealand Honey ~ When I first tasted Manuka Honey, I couldn’t believe how phenomenal it tasted.  Over the years, I’ve gotten accustomed to the taste of other honey products, and they all pale in comparison.  The taste profile of Manuka Honey is pure, intense, and calming, leaving no harsh after taste or sweetness to the palate.  You can actually taste the base flower where the nectar came from; Manuka Honey is produced by bees that collected nectar from the Manuka Bush or Tea Tree (also known as Leptospermum Scoparium), indigenous only to New Zealand. 

There are several varieties of Manuka Honey, based on the naturally occurring MGO, Methyglyoxal, which is related to the inherent anti-bacterial properties.  Most honeys only contain this in trace amounts, such as 1 and 10/mg/kg.  Manuka Honey, however, has concentrated amounts ranging from 100 and 1,000 mg/kg.  I taste tested the MGO 100 level, and learned that the higher the MGO level, the greater the anti-bacterial fighting properties in fighting against invasive microorganisms, viruses and bacteria, so making it a part of my daily food intake, gave me health benefits that tasted delicious.  My Takes:  Adding it to my hot tea, or Greek yogurt, in my hot cereal, or on my toast, especially when added to peanut buttered toast where the heat of the toast somewhat liquefied the honey, intensified the flavor profile.  It’s also great as a dipping “sauce” for sliced fresh fruit.  Manuka Honey is used for a variety of internal and external health-based conditions, which are listed on the website; however, my product review was strictly based on tasting of the product and using it in basic food preparations.  For more information on this nutritional whole food, including delicious recipes, visit http://www.manukahoney.com

~ Bites ~

Sepia Restaurant (Chicago) ~ I recently attended a media dinner at this outstanding restaurant, where highly acclaimed culinary lead Iron Chef Andrew Zimmerman, is also a finalist for the 2015 James Beard Award “Best Chef Great Lakes”.  Chef Zimmerman artfully creates dishes that tweak the palette with elevated taste profiles that rely on simple ingredients; beautifully plated, culinary art at its best.  On our menu was a starter salad of arugula, roasted pine nuts, pickled lemon zest, and shards of Grana Padano dressed with a tangy vinaigrette; the entrée was a choice of perfectly pan seared salmon resting on a bed of wild rice, roasted root vegetable medley with a red wine reduction; or, ale braised short ribs resting on a bed of red cabbage and spaetzle, dressed with mustard crème fraîche; for dessert, there was a an apple cake topped with a delightful airy green apple mousse served on caramel and toasted ginger nibs; the cake was topped with cinnamon apple dice and a micro thin cut of candied apple.  I went with the delicious salmon for my entrée, and paired it with a 2013 Fuso 21 le Salse, Verdicchio di Matelica (Marche, Italy); this was a full-bodied white that wasn’t too dry, had a hint of sweetness, and a beautiful shimmering gold color.  Very impressive private dining experience...atmosphere, staff, and superb tastes and libations.

~ In Closing ~

Food is necessary to maintain health, but making sure to have as healthy and as balanced as possible a diet is key to maintaining that level of health; while other factors are important and contribute to one’s health, the types of food consumed are also a major factor of consideration. 

  

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, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

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

COOKING EXPERIENCES

(Image from www.juliarachelbarret.net.)

I enjoy cooking and view it as a culinary discovery, versus a necessity, or something to avoid.  I’m always open to learning new things, including experiencing new prepping, cooking, and taste discoveries.  Sometimes those discoveries are found inside my own kitchen, while other times they’re found at a public event, where interactive cooking might occur.  Today’s feature includes both types of experiences. 

~ Meez Meals At-Home Cooking Experiences ~

Meez Meals is a home delivery service offered in the Chicago-area.  Its approach is to provide meals that are healthy, fresh, and creative.  Each week the menu changes, but there are always options to choose from that appeal to dietary and taste preferences, such as vegetarian, carnivore, or pescetarian.  Basic menu options for each week include three meals, plus a selection of sides, snacks and small meals, which cost extra.  Each of the three delivered meals are fully prepped and ready to cook; the only thing needed is EVOO and S&P, plus cooking vessels; for me, I opted to add a few additional items, which is another great thing about this delivery plan; you don’t have to be rigid and follow the recipes as written; you can let your culinary creativity take over, and make the meal your own.  Meals arrive packaged in brown paper bags and individual containers (some in vacuum sealed packages, some in small containers, and some in smaller paper bags); recipe cards are included, which also contain all nutritional detail; a freshness window of six days to prepare the meals is suggested.  I would’ve preferred different packaging, but I appreciate that Meez Meals focusing on being eco-conscious, as I’m the type that reuses containers for storage, versus just tossing them in the trash.  Anyway, following are my takes on the menu options I ordered.  Note, while I’m not a full-fledged vegetarian, I selected all three menu options as vegetarian.  I was curious as to the variety and taste of these options; overall, I wasn’t disappointed.  Taste is a personal thing, so not everyone is going to enjoy the same tastes and/or ingredients, including myself.  Overall, each meal was tasty, but my favorite was the Tuscany-Style Spaghetti Squash Pasta Bake.

(Image of Lemon Pepper Roasted Feta and Mushroom Pasta.)

Lemon Pepper Roasted Feta and Mushroom Pasta ~ The meal included sliced button mushrooms and sliced scallions, which I sautéed; small cubes of feta (~1/4”), which I felt were insufficient in quantity, were to be oven roasted, but I pan roasted instead; uncooked whole wheat pasta shells; and, a lemon and red pepper oil.  After sautéing the veggies, I added the pan roasted feta, cooked pasta shells, and the lemon and red pepper oil; I expanded the recipe by adding approximately a quarter-cup of Trader Joe’s Red Pepper Spread with Roasted Eggplant and Garlic, plus a splash more of EVOO; mixed everything together; the tang of the feta added a nice brightness to the overall flavor of the recipe, as did my adding extra red pepper sauce; I only wished there would’ve been a bit more of the feta cheese.  

Sesame Ginger Broccoli Tofu and Udon Noodle Stir Fry ~ The meal included seasoned cubed tofu chunks, which I pan roasted; raw broccoli, which I sautéed and added to the pan roasted tofu; coconut ginger sauce; uncooked Udon noodles; and a garnish of herbs and nuts.  I consolidated everything into one pan, and after cooking the noodles, added them to the pan as well, and mixed in the herbs and nuts.  This was the quickest and easiest dish to prepare.  My only concern was that the coconut ginger sauce had far too much lime juice in it, which to me diminished the flavors of the coconut milk and ginger and was too tart; I think lemongrass would’ve made for a more authentic flavor profile. 

(My addition to the sauce.)

Tuscany-Style Spaghetti Squash Pasta Bake ~ The meal included chickpeas, onions and thyme; chunked uncooked spaghetti squash, fresh tomato sauce, and mozzarella cheese.  I ended up expanding this dish with the addition of pan roasted cubed pork, organic tomato juice, and six-blend Italian cheese; to me there was insufficient amount of sauce and cheese.  I’m old school and always cooked spaghetti squash whole; the chunked squash provided made it difficult to handle; although the recipe called for oven roasting, I pan steamed the chunks in water, allowed them to cool, and then flaked the strands; by chunking the squash, the point of a longer spaghetti-like strand was lost; the strands looked more like shards.  I pan roasted the chickpea and onions and also added dried oregano and minced garlic; these additional items to me made the recipe more authentically Italian.  I combined everything in one pan, topped with the cheeses and baked until the cheese was a golden brown.  For a garnish, there was fresh minced curly leaf parsley; I think Italian flat leaf parsley would’ve added a bit more authentic taste to the dish.  However, with the exception of too much thyme in the chickpea and onion mix, the base ingredients plus what I added to the recipe, made for a delicious tasting meal.

For more information on this service, visit http://www.meezmeals.com 

~ Pirch Chicago Interactive Cooking Experiences ~

I’ve participated in these interactive cooking experiences previously, and have also written about them.  Pirch has locations throughout the U.S., so check the website to see if you’re in proximity to one of their locations and what events they’re offering.  Pirch is an upscale provider of bath, kitchen, and laundry appliances and design services.  Both their in-store cooking demonstrations and interactive experiences are complimentary.   Actually being able to use and cook on high-end appliances from La Cornue, Miele, and Sub-Zero/Wolf, to name a few of the many brands Pirch offers, makes cooking an extraordinary experience.

(The books behind the recipes.)

Cooking By the Book ~ These monthly sessions replaced the previously popular monthly “Family Cinema” sessions.  In the new one, two different books (available for sale in the store’s boutique) had recipes selected, which attendees prepared under the guidance of staff chefs.  My group was tasked with making pie dough for a Strawberry Pie.  The individual hand mixing the dough over-mixed the dough, making it brittle.  There wasn’t sufficient time to chill the dough before rolling it out.  Once the dough was rolled out and cracks repaired as best as possible, the dough was quickly and insufficiently baked for setting.  Then we ended up not having enough dough to make two pies, so the amount was split to yield two smaller pies and the chef further opted to make one of them a Frittata and the other pie, Strawberry; the Strawberry Pie used a Strawberry Jam and fresh cut strawberries.  We quickly prepped the Frittata fillings.  Both crusts were sufficiently precooked, so that when adding the fillings, the fillings were too warm; baking each pie resulted in no time allotment for cooling, so the fillings didn’t properly set.  Another pie was a blueberry lemon curd, which was prepared by the second group; here again, the same issues occurred; even before we all were given a slice, one of the chefs piped fresh made whipped cream and it all melted due to the insufficiently cooled pie.  We did, however, eat the pies on the hot side, and they tasted fine, but with more time for the dough to chill, bake and then bake with fillings, and then a complete cool down, would’ve made them even more delicious tasting.  This experience was a disappointment compared to the previous format of “Family Cinema”.  There were about ten attendees and two chefs, which were too many individuals in the kitchen set-up. 

Books featured and used in our interactive cooking experience include “The Pie and Pastry Bible” by Rose Levy Beranbaum, and “Bake The Essential Companion” by Alison Thompson.  The first book contained the recipe used for the “strawberry jam”, the base for the strawberry pie filling; the second book contained the recipes of both crusts, and also the blueberry curd tart pie filling.

(Image from www.fuel50.com.)

Saturday Sourcing ~ This is always popular and given the size of the kitchen set-up, there were about twelve attendees and three chefs; we were bumping into each other.  On the menu was French Toast with Blueberry Compote, Eggs Benedict, Croissants, Mixed Green Salad, Roasted Vegetables, and Flatiron Steak, which was served as a garnish to the salad.  All items are locally sourced and very fresh.  I ended up making the Hollandaise sauce for the Eggs Benedict.  Never having made this before I was proud of myself that I whipped and cooked it to perfection without any separation; the consistency was creamy.  Overall, the foods we prepared were delicious.  The main downside is that these weekly sessions have become too popular and are always packed with ten to twelve attendees; when you add the two to three chefs that guide I through the prepping and cooking process, and the overall small space of the kitchen area, it’s too cramped and uncomfortable; it also doesn’t help having kids in tow that are slow and can’t move as fast as an adult; maybe Pirch needs to consider having kids-only interactive cooking experiences.

For more information visit http://www.pirch.com/location/chicago/

~ In Closing ~

Consider using these experiences as a launch pad for going out to explore similar culinary experiences that might already exist in your own backyard.  You might never know what your effort will lead to; perhaps, like a new culinary discovery, which, is what the cooking experience is all about.  And, don’t forget to check your area for meal delivery services that will add an element of surprise to your daily meal preparations.

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, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

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