FROM FARM TO TABLE ~ MAKING IT BETTER

(Lush Greenery ~ Concord Place Harvest Rooftop Hydroponic Garden)

When one thinks about concepts like organic and sustainable farming, or the trendy farm to table dining, most don’t think of a hydroponic garden that’s designed, cultivated and nurtured by retirees perched at the top of their residential community.  Yet, Concord Place Retirement & Assisted Living Community (Northlake, IL) decided to shake things up a bit with a twist on a familiar theme. 

By the spring of this year, the issue of utilizing Concord Place’s rooftop space as a more productive component for the residents took on new meaning; the rooftop area previously had been used as a growing space for residents’ houseplants because of the greenhouse effect.  Once it was determined how to better utilize the space by, the issue of transforming it into something not only the residents could take ownership of and pride in designing, developing and maintaining, but their harvests would also yield healthy produce that their four in-house chefs would utilize in their daily menus.  

David Friedman, whose company, F&F Realty, owns and operates Concord Place, and is very passionate about the sustainability movement and using local food sources.  According to Friedman, “The Rooftop Hydroponic Garden has become a place that is easily accessible for the residents and encourages them to learn, grow, share knowledge and enjoy the harvest.  It has given many of our seniors a sense of purpose. They are able to grow their own food, which is used in Concord Place's kitchen. They are actually taking part in feeding their own community, while learning about local food sources and sustainability."

Another plus was being able to share the produce with area restaurants that are equally committed to using local and sustainable ingredients in their menu offerings.  The restaurants have their chefs come out and harvest the produce for their menu creations.  Currently, restaurants working closely with and the Concord Place Harvest Rooftop Garden include Glen Prairie (Glen Ellyn), Dine Restaurant and Metro Klub (Chicago), Chicago Fire Oven (Rosemont), Karma Asian Cuisine & Fine Wine and Karma Pub (Mundelein), and Birch River Grill (Arlington Heights).  All of these restaurants pride themselves on offering distinctive menu items that use locally sourced and sustainable ingredients, which is what Concord Place Harvest Rooftop Garden offers.  The chefs will also collaborate with the resident farmers and project manager on which plant varieties will work well in this unique growing space.  Another plus is that the growing environment can be modified to conform to the outdoor temperature and humidity levels, virtually creating a growing space that yields yearly varieties of produce that otherwise would be limited seasonality, if grown outdoors.  The recirculating water is another plus for sustainability.

I recently had the pleasure of visiting the Concord Place Harvest Rooftop Garden to see this concept.  I was impressed with the variety of produce being grown hydroponically.  What’s great about this method of growing is that it requires less real estate to grow things, doesn’t rely on dirt, utilizes up to ninety-percent less water for cultivation, and d itself to a more rapid growth cycle, so multiple harvest can be acquired year round; it also produces a cleaner grown product, since it doesn’t originate from soil.  Some of the produce being grown includes several varieties of leaf lettuces, arugula, several varieties of basil, cilantro, thyme, mint, oregano, and Italian flat leaf parsley; newer items being tested for suitability include nasturtium, snap peas, Swiss chard, lavender, and micro-greens; seasonally, they had good luck with summer tomato and cucumber varieties and are looking forward to growing more next year. 

I know how thrilled I become whenever I see something grow that I’ve planted and nurtured, which wasn’t any different than what the current band of resident farmers who regularly tend the Garden must feel.  Overseeing the budding resident farmers (Sharon West, Nancy Davis, and Louise Dellert) is Topiarius Project Manager Samantha Lewerenz.  The farmers are understandably excited about their involvement in this effort, and are eager to learn as much as they can about the process, and considering when the project first began, none of them had had any experience with hydroponics, it’s amazing what they’ve been able to grasp in a relatively short amount of time.

After the tour and talk, we all had a chance to sit down and enjoy a deliciously prepared lunch that included many of the harvested items as added ingredients.

Harvested produce used in our luncheon items included sweet basil, arugula, red leaf and Romaine lettuces, parsley, and mint.  The taste from fresh-picked produce added an incredible freshness to the grilled chicken breast and pesto on the ciabatta sandwich and the grilled portobello on pretzel roll sandwich; the quinoa salad was tasty, as was the mixed greens salad.  It’s remarkable how much tastier a dish is when prepared with fresh harvested produce, versus something that tastes “flat” because the produce used was probably stale and old from excessive storage and/or transit.  Fresh is always best and these new farmers are putting themselves into this new venture whole-heartedly and accentuating the "fresh" beautifully.

~ Closing Nugget ~

I was so happy to get the opportunity to harvest some of the produce to take home.  The following day, I made a scrumptious omelet for breakfast that was filled with fresh minced sweet basil, oregano, parsley, and cilantro; for dinner, I made a delicious fresh garden salad with arugula, and leaf lettuces.  Using fresh produce, especially herbs, can turn a recipe from ordinary into something that's extraordinary.  Try growing your own produce and enjoy the wonders of seeing the seed become a living, edible plant; or, visit a local farmer’s market, when in season, and take advantage of the harvest bounty.

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.  For additional information, email her at terry.herman@gmail.com.

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(All photos by Cindy Kurman, President, Kurman Communications.)

HOLIDAY GIFTING FOR THE FOODIE, COOK AND BAKER

Regardless of the reason or season, those who love the art of cooking also love receiving a thoughtful and inspiring culinary gift, and what better time than the holidays to consider gifting that special someone on your list.  In this year’s Gifting Guide, I’ve assembled some of my favorites and top picks for that special foodie, cook and baker on your list, including yourself.  Of course, your imagination is your ultimate guide.  Enjoy!

~ Tantalizing Tastings ~

Alessi Italian Foods ~ As a child, Italian specialty items, especially sweets, were key to holiday and special occasion family celebrations.  Alessi Italian Foods consistently offers some of the finest imported Italian sweets and food items that evokes cherished memories of my childhood.  Some of my new favorite sweets include Cantuccini Alla Mandorla (Crisp Almond Cookies), Biscotti Savoiardi (Lady Fingers), Sfogliatine (Glazed Puff Pastry cookie), Panettone Classico, and Chocolate Premium Balsamic Reduction.

(Toasted Panettone Sundae with Chocolate Balsamic Reduction) 

The Cantuccini was a lightly sweetened and delicious crunchy almond biscotti; the Savoiardi was a tasty and airy cookie that had just the right amount of sugared topping; the Sfogliatine was a flaky puff pastry and deliciously crunchy, and had a unique sweet glazed topping; the Panettone was buttery and melted in the mouth with its tasty bits of candied orange peel and plump Sultana raisins; and, the Chocolate Balsamic Reduction had the perfect balance of sweetness from the chocolate and tang of the balsamic vinegar.   All of these would make for a grand basket of Italian specialty gifts, sure to please your gift recipient.  Here are my takes using some of these delicious treats; for additional recipe ideas, visit the website.  Biscotti Savoiardi ~ These traditional Tiramisu cookies are tasty on their own, but an interesting taste treat is to pair espresso soaked Biscotti, topped off with fresh strawberries that have been macerated in a sweet balsamic vinegar (like Alessi’s Raspberry Blush, or Orange Blossom Honey), and capped off with a generous dollop of whipped cream or Greek-style yogurt, and then drizzled with the Chocolate Balsamic Reduction; toasted pine nuts also add a nice tasting finish.  Panettone Classico ~ On its own, Panettone is delicious, but when used to make Panettone French Toast, the new flavor profile makes this breakfast treat a real winner.  On the website, there’s a recipe for Panettone Bread Pudding that is also delicious.  Another delicious take is to toast a slice of Panettone and top it off with premium vanilla ice cream and drizzle some of the tasty Chocolate Balsamic Reduction.  Chocolate Premium Balsamic Reduction ~ If you want to jazz up a fruit salad of berries and citrus, try adding a few drizzles of this delicious Reduction; the sweet and savory taste sensation will have you salivating.  http://alessifoods.com  http://www.vigo-alessi.com

Echelon Foods The Original Turducken ~ A popular any time of the year delicacy and delicious treat where all of the prep work has been taken care of.  Fully de-boned and seasoned chicken, duck, and turkey, plus a savory Italian sausage between each layer, makes this beauty easy to prepare…just thaw and roast according to package directions.  I’ve always loved chicken, duck, turkey, but when they’re combined, along with Italian sausage, the flavor marriage is incredibly delicious; the meat is moist, tender, and juicy; the leftovers are versatile and go great in casseroles, sandwiches, soups, or stews.  http://www.theoriginalturducken.com/index.html

  

(Baker's Brew Cocktail Crackers)

Savory Spice Shop ~ The Lincoln Park Square location in Chicago, one of several throughout the nation, offers a tremendous variety of specialty seasonings and spices; many of the unique blends are hand mixed in small batches to assure freshness for that special culinary creation.  A few of their delicious specialty blends are featured in recipes from their first-ever cookbook, “Spice to Plate”; included are Baker’s Brew Coffee Spice (ideal for sweet or savory dishes); Hidden Cove Lemon Garlic Blend (ideal as a rub or marinade for vegetables, fish, or meat); and, Paris Cheese Sprinkle (ideal for salads, dips, or spreads).  All of these unique specialty blends will add a new depth of flavor to your culinary creations. http://www.savoryspiceshop.com  http://www.savoryspiceshop.com/illinois/chicago-lincoln-square.html

Trump Winery ~ The Trump name, eponymous with quality, has another star in its impressive business crown.  Eric Trump, President, is at the helm of this sprawling Estate that’s situated near the beautiful Blue Ridge Mountains in picturesque Charlottesville, VA.  Winemaking isn’t new to Virginia; its heritage goes back to the Jamestown Settlement of 1607.  I had the pleasure of tasting some of the Trump Winery prized reds, whites, and rosés, and while I’m not an expert, I do know what I like, which is what enjoying wine is all about.  I’m the type that will have a chilled red with fish, or a chilled white or rosé with fish, seafood, or pork.  If the wine pleases my palette, I’m good.  Here is the mix of outstanding wines I tasted...(Whites) Sauvignon Blanc (2013)…a full bodied, crisp, clean, and strong oakiness; Chardonnay (2013)…light, crisp, clean, fruity; Sparkling Blanc de Blanc (2008)…reminded me of a crisp, sparkling, and refreshing Prosecco; (Rosés) Rosé (2013)…fruity, crisp, clean, beautiful color; Sparkling Rosé (2013)…fruity, crisp, clean, sparkling, beautiful color; (Reds) Meritage (2012)…fruity, well-balanced, mildly bold, beautiful color; New World Reserve (2012)…full bodied, rich and bold, deep rich color.  These wines would make for a wonderful gift for that special oenophile on your list.  http://www.trumpwinery.com

~ Tools of the Trade ~

The smart foodie loves maximizing their time efficiently by using tools designed to make their task effortless; or using pieces that speed up the cooking process; or, even using service pieces that functionally make an impression.  The following are must-haves will delight any foodie on your list. 

GreenPan ~ The leaders in healthy Thermalon Ceramic Non-Stick pans that also offer uniformity in heat distribution and retention without scorching food.  I especially enjoyed using the Lima 3D I Love Fish & Vegetable Open Frypan; the unique dimpling kept the flow of heat evenly distributed, while slightly elevating sautéed contents without over cooking.  http://www.green-pan.us/us/home-1867.htm

Knork ~ Dress up your table with beautiful Knork Flatware that elevates ordinary eating utensils into sleek implements with a contemporary design.  Ergonomically designed, lightweight and balanced throughout; also ambidextrous.  This beautiful, glossy 20-piece set is made of sturdy 18% chromium forged stainless steel fabricated from a solid form.  These implements add a beautiful luster with its mirrored and glossy finish to any table setting, whether simple or formal.  http://www.knork.net

Microplane Kitchen ~ The Microplane revolutionized the culinary industry and has come full-circle with a range of professional grade prep tools for the home cook and chef alike.  Their versatile Box Grater, Zester, Paddle Grater, Herb and Salad Chopper, and Cube Grater are must-have prep tools for the well-stocked kitchen; there’s a noticeable difference when using quality tools in the kitchen like these.  http://us.microplane.com/microplanekitchentools.aspx

Prepara ~ Prepara offers a wide range of prep tools that are inventive and practical.  My favorite is the Roasting Laurel, which is made of flexible silicone, and ideal for roasting meats or vegetables; the item naturally elevates the food items, which then allows for even flow and heat distribution.  http://prepara.com

Squish ~ The Collapsible Colander is one of many tools in this line that are unique and functional; the collapsible design feature helps minimize the storage footprint; bright primary colors add a bit of whimsy to these products and your kitchen.  http://www.robinsonus.com/Brands/Squish.aspx

Wüsthof ~ The iconic cutlery company knows for its precision honed surgical steel blades that offer superior accuracy, flexibility, and durability.  My favorite is the Traveller Set, which is great for away or at-home; it offers a full array of superior culinary tools, including three knives, kitchen shears, blade sharpener, and corkscrew.  The precision sharp blades make chopping, mincing, and cutting effortless.  http://www.wusthof.com/usa/index.jsp

~ Cookbooks to Explore ~

I love leafing through cookbooks, getting inspired, learning about new ingredients and techniques, experiencing new culinary wonders from an unfamiliar culture or region, or even gaining clarity or reiteration on content and concepts.  The key to these cookbooks is to use fresh, quality ingredients that are locally produced or accessible, wherever possible.  Using the right blend of spices and seasonings is key to ramping up the overall flavor profile.  Fresh and healthy ingredients and simple recipes are the common theme in these cookbook offerings.  Following are some recent cookbooks I stumbled across that would be great additions to anyone’s cookbook library. 

Annabel Jackson & Linda Chia ~ “The Yunnan Cookbook (Recipes from China’s Land of Ethnic Diversity)” ~ This book beautifully marries the diverse culture and cuisine of China’s Yunnan province.  “…Within China, Yunnan inhabits a unique space.  It borders the provinces of Guangxi, Guizhoiu, Sichuan and Tibet to the east and north, but its longest border, to the west and south, is shared not with another Chinese province but with Burma and it also touches base with northern parts of Vietnam and Laos…” Ethnically rich with diverse variations of cuisine, recipes presented in the book combine simple, fresh ingredients for tasty and delicious dishes; each section provides in-depth insight into the traditions and customs of locals, which enables a better appreciation for each recipe and region.  Ingredients and methods are simple, but also rich in flavor profiles.

Justin Cline Macy and Kim Macy ~ “Miraval’s’ Sweet & Savory Cooking” ~ On my wish list is a weeklong stay at this health and wellness refuge.  Known for its fresh and healthy cuisine, Miraval’s top chefs have put together a beautiful book that captures the spirit and flavor of the cherished dishes served each day to guests.  This is no ordinary tasteless, cardboard-y “spa” cuisine!  Its recipes represent upscale, inventive, nutritionally dense creative culinary creations.  In addition to delicious and healthy recipes, there are additional sections on “The Best Equipment for Sweet and Savory Cooking”, “Kitchen Tips and Helpful Hints”, “The Sweet and Savory Cooking Pantry”, and “Sweet and Savory Cooking Secret Ingredients”.  Although I’m not able to experience Miraval at this time or in the foreseeable future, having this incredible inspirational resource cookbook is just like being there!

P. Allen Smith ~ “Seasonal Recipes from the Garden” ~ This popular celebrity gardener and designer has turned those talents into the culinary realm.  The recipes in this cookbook reflect his bountiful and seasonal garden harvests, and are further guided by his homey explanations for each simple and delicious dish.  He further segments by seasonal recipes that match seasonality of ingredients, which as we all know is the best way to consume food when it’s at its most favorable nutritional density; ingredients that are seasonal are also more economical, especially when sourced locally; there’s also a section on “How to Grow Ingredients for Your Recipes” and includes his expertise and insight on gardening, including how to thoroughly understand climate, soil, and other factors critical to the growing cycle. 

 

Savory Spice Shop ~ “Spice to Plate” ~ In the “Tantalizing Tastings” section above, I briefly mention this first-ever cookbook from this nationwide spice and seasoning emporium.  The book is a collection of recipes based on ten of their signature hand-crafted spice blends.  Marrying fresh ingredients with these inventive blends will definitely heighten the flavor profile of each dish.  The book also includes sections on “The Spice Rack” (recommends which additional spices and seasonings will be needed for the recipes), “Pantry Staples”, and “Recipe Guide”.  For those too timid to spice or season, for fear of creating a taste disaster, trust these delicious blends in your quest for mastering the art of cooking.  Each retail location offers in-depth demonstrations and tastings; expert staff will guide the newbie and the experienced cook on their spice and seasoning journey.

Scott Myers and Gabriele Gugetzer ~ “Authentic Mexican Cooking” ~ With Mexican cuisine mainstream for years, including readily available ingredients in most supermarkets for these tasty dishes, this book is a collection of traditional recipes for soups, sauces, tacos, burritos, tamales, poultry, fish, meats, desserts, and beverages.  The recipes are culled from various regions, with simple ingredients and easy to follow recipes.

Tina Nordström ~ “Scandinavian Cooking (Simple Recipes for Home-Style Scandinavian Cuisine)” ~ I’ve always enjoyed watching the PBS series “New Scandinavian Cooking”, which features celebrated Chef Nordström.  With an unpretentious style, she simplifies and clarifies any misconceptions about this delicious cuisine.  The book is also like having her in your kitchen, guiding you through her recipes with her whimsical style.  The book offers a wide range of home-style recipes that are simple and easy to follow.

Todd English ~ “Cooking in Everyday English (The ABCs of Great Flavor at Home)” ~ Another book by this celebrated chef that captures his passion for cooking.  All of the recipes are explained in simple detail, and are easy to follow.  The Contents are segmented into course categories, each with thumbnail images; there’s even a recipe section for “Kids and Family”.  The book also has sections on what items to have on hand in the pantry, to prepare and cook in, and also contains explanations on types of salt, cheeses, condiments, etc.

Wolfgang Puck ~ “Wolfgang Puck Makes It Healthy (Light, Delicious Recipes and Easy Exercises for a Better Life)” ~ This is an inspiring book loaded with healthy recipes that are easy to follow, plus fitness routines that helped this celebrity chef drop unwanted pounds while upping his healthy eating quotient with a healthier approach to cooking; includes a great deal of information and insight on how he achieved his goals, along with sage advice and encouragement, and delicious fresh and healthy recipes.   

~ More Gifting Ideas ~

(Image from www.dotcomwomen.com)

Putting your personality behind the gift always heightens the gift’s meaning for that special someone on your list.  Following are a few additional gift ideas that can easily add some holiday sparkle to your giving.

Gift Cards ~ Use your imagination to come up with the perfect gift card for that special someone on your list.  Consider gift cards to restaurants, food and wine tours, cooking classes, specialty stores (e.g. Williams-Sonoma, Sur La Table, Eataly), etc. 

Gift Baskets ~ Consider creating a themed gift basket of any of my holiday gift picks; additional items tucked inside the gift basket might include a gift card, or sweets plus hot cocoa or espresso mix; fixings for a buffet meal, including cheeses and crackers, a bottle of wine, specialty spreads (try making your own cranberry chutney), artisan breads; a cookbook with a collection of pantry staple items and prep tools; homemade baked goods, complete with a cherished recipe and all the fixings, etc….use your imagination to customize the gift basket.  Lastly, don’t forget to make a stunning presentation by adding creative décor to the basket, like French wired ribbon, raffia, burlap ties, tea towels, etc.  All of these extra touches add a nice homey accent to your gift.

~ In Closing ~

(Image from www.themashable.com)

Whatever the reason, whatever the season, give generously from the heart to those who have meant the most to you…family, friends, etc.  Don’t forget the simplest of gifts, either ~ like an utterance of gratitude, volunteering, donating to a local or other charitable cause, spending time with loved ones, or giving a huge hug and kiss to a loved one, or someone special in your life. 

~ To you and yours, Merry Christmas and Happiest of Holidays ~

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.  For additional information, email her at terry.herman@gmail.com.

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

MORE TASTINGS ~ OUT & ABOUT ~ PART THREE

Here are a few more recent experiences to keep in mind the next time you’re thinking about expanding your culinary horizons…..

(Chicago Gourmet has it all, including these architectural marvels.)

Chicago Gourmet ~ Bon Appétit Magazine’s Seventh Annual Chicago Gourmet, is THE place to be for consummate foodies and oenophiles.  The annual event is a celebration of all-things food and wine, and features competitions, demonstrations, seminars, book signings, gourmet food tastings, wine tastings, as well as fund raising.  Over one hundred fifty of Chicago’s finest restaurants and chefs are featured throughout the event, with many of the area’s restaurants offering event features as part of their menu offerings coinciding with the main event.  Each year, the multi-day event gets bigger and bigger, and this year’s event was no different.  Including the Hamburger Hop Competition, Chicago Gourmet and Grand Cru, the combined events drew an astounding 12,456 guests in just a few days.  Chicago Gourmet spotlights the best in the culinary world from around the world and includes showcasing award-winning restaurants, master sommeliers, vintners, spirit and wine makers, premium breweries, popular mixologists, rising star chefs, celebrity chefs, and internationally renowned chefs.  Tickets are sold per day of the event, so you really need to come with a hearty appetite; it’s virtually impossible to consume every tasting offered, but it sure is enjoyable indulging in some and then figuring out which ones you’ll table for next year’s event.  Next year’s event will be September 25 – 27, 2015, so mark your calendars.  http://www.chicagogourmet.org

(Beef Tenderloin; photo by Wilbert Jones)

L20 Restaurant ~ The Two-Michelin Starred fine dining establishment in Chicago’s trendy Lincoln Park area will be closing its doors by year’s end to make way for a re-imagined new dining experience that will feature the culinary wizardry of rotating chefs brought in from around the country.  I recently attended a special dinner event for Tourism Quebec and was very impressed with the food, service and décor.  Besides scrumptious passed hors d’oeuvres, a three course dinner menu highlighted the evening; it consisted of ahi tuna, avocado mousse and torn basil salad, choice of striped bass, bouillabaisse broth, tomato confit and fennel, or beef tenderloin (which I chose), royal trumpet mushroom and butternut squash puree, and chocolate crémeux with lemon brioche.  I’d like to return to experience one of its initial dinner offerings under the new concept.  L20 Restaurant is one of the Lettuce Entertain You Enterprises, Inc. (LEYE) restaurants.  http://l2orestaurant.com

(Assortment of delicious bites.) 

Marion Street Market ~ If you’re looking for a unique bistro experience, this place is for

(Chef Steve Chiappetti)

you.  A mainstay and local favorite in trendy Oak Park that’s easy to get to by mass transit or main highways, Marion Street Market is a hybrid that’s restaurant, artisanal market (cheeses, cured meats, fresh baked breads, wine, beer, etc.), and bar where folks come to celebrate the best in food and beverage.  Menu items are fresh, local and seasonal, and all expertly imagined by culinary wizard Chef Steve Chiappetti.  I attended a special tasting recently, which featured delicious foods and libations that included specialty cheeses, dried fruits, flatbreads, crackers, prime beef, artisanal honeys, lobster mac n’ cheese, micro brews, and wines.  This beautiful bistro environment will have you coming back for more and more inventive dining and marketing experiences.  http://www.marionstreetcheesemarket.com

(Turducken Roast, a star attraction for the holiday feast.)

The Original Turducken by Echelon Foods ~ When turkey, duck and chicken are deboned and then stuffed inside the gastric cavities of each other, using a savory bread and sausage stuffing as the glue, ta-dah, the Turducken is born, a form of engastration.  The technique is certainly not new and has its culinary history in various cultures since the nineteenth century; earlier iterations included the Pandora’s Cushion, a goose stuffed with a chicken stuffed with a quail; later variations include the Gooducken, Ballotine, and Bustard.  Chef Paul Prudhomme is credited with popularizing the

(Momma Cuisine)

Turducken, but no one can state for certain who “invented it”.  Suffice it to say, its popularity made its way from Louisiana up north and it’s now a favorite main attraction on holiday tables.  I had the pleasure of attending a special presentation, demonstration and tasting of this delicious creation at one of Chicago’s newest restaurants, Reverie Chicago, an upscale restaurant in Chicago’s trendy River North area.  The main attraction at this special event was the Original Turducken by Echelon Foods.  Leading the demonstration was popular Momma Cuisine, who is currently touring the U.S. to introduce folks to this delicious alternative to the humble turkey feast just in time for this holiday season.  I was amazed at the tenderness and juiciness of this roast.  While individually I love the taste of turkey, duck, and chicken, the combination of these three “birds”, the combined taste experience was intensified and elevated into mouth-watering goodness.  The Turducken products are made in Iowa, using the finest whole birds that are deboned and then stuffed using a flavorful spicy Italian sausage and seasoned breadcrumb mixture.  All of the guesswork is taken out of preparation; no deboning is required; all one has to do is safely thaw it and then roast it according to directions. The finished main attraction ramps up the holiday meal to extraordinary, where gravy is definitely optional, it’s that tender and juicy.  Slicing into the Turducken is a showstopper, but tasting it is even better.  The Original Turducken by Echelon Foods is available at Jewel-Osco, or online at Costco. http://www.theoriginalturducken.com  http://mommacuisine.com  http://www.jewelosco.com/ - 1  http://www.costco.com

~ In Closing ~

Be sure to check each website or social media listing for additional information; don’t overlook signing up to receive regular email updates as well. 

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

(Photo credits as represented by the specific brand.)