FULTON MARKET KITCHEN ~ A SENSORY EXPERIENCE

Fulton Market Kitchen (FMK) is the latest entry in Chicago’s vibrant lounge-restaurant scene. Located in the West Loop area, FMK fits well in the eclectic and trendy destination for the night and beyond crowd.  From the outside, it looks stark and tentative, but upon entering, the experience turns into a sensory rush.  FMK is a hybrid of multiple dimensions, textures, impressions, and personalities.  It’s an art gallery, a club/bar/lounge, and a restaurant all rolled up into one impressive sensory grabbing experience that takes the guest on a roller coaster of feelings that range from subdued to brash, to awe-struck, to loud and louder

("CooCooRooCoo" by Rory Coyne, with extended realizations by Daniel Alonso)

THE GALLERY ~ Some will come for the visually eclectic artwork throughout creatively imagined by talented artists whose works stimulate and also inspire the on-looker into moments of amusement, reflection and conversation.  The on-looker becomes a patron of the arts, since no matter where they look or what they look at, they visually become a part of the art where whimsy, or garishly animated, and even melancholy forms take shape; the art rotates out after set periods of time, making way for a new round of creative offerings for patrons to experience; with the changing landscape, the personality of FMK also changes, renewing interest and even curiosity.

(Private Dining Room)

THE DESIGN ~ Some will come to checkout the eclectic design details that include elements of repurposing and sustainability; dining tables have been repurposed from former bowling alley floors; high top tables have been made from solid maple cuts of a single trunk; the front of the impressive bar is covered with cuts of satchels, pieces of luggage, purses and other former portable containers puzzled together for a one of a kind visual; behind the bar area are displays of eerie looking oblong forms whose fronts are carved into human faces; a mural backdrop has the whimsy of futuristic space creatures landing on earth via parachutes, all overseen by a hot lady motorcyclist and a bigger than life pair of lips; suspended from the ceiling are hand carved sail boats dangling precariously alongside reclaimed industrial lighting that provides ambience for diners; an inner lounge has its walls covered in precariously placed cuts of different types of wood seating; a private dining area is a juxtaposition of elements of elegance, surreal painting and earthen textures; another inner lounge has framed shadow boxes with eclectic kitsch floating from the wall; even the women’s restroom has stalls made from repurposed wood (which reminded me of my elementary school bathroom, but, I digress). Clearly, there’s a juxtaposition of modernism, classicism and edginess.  There’s definitely something for everyone. 

 (Signature Cocktail "Beg. Borrow. Steal")

THE LIBATIONS ~ Some will come for the impressive and eclectic offerings and schmooze among the artsy designed interior, and to see and be seen, which encourages more gawking.  Plenty of room to go elbow to elbow, or roam into lounge areas to experience another dimension.  The drink offerings are extensive (five pages) and include classic cocktails re-imagined, signature concoctions, brews, and wines.  The above photo is one of nine signature concoctions, "Beg. Borrow. Steal", made of Cazadores Reposado Tequila, Thai Chili-infused Green Chartreuse, Pineapple, Lime, and Cilantro.

(Suckling Pig for Two ~ Blistered Green Beans, Sweet Potato Allumette, Date Relish, Smoked Bacon Jus)

THE CUISINE ~ Some will come for the eclectic menu that creatively appeals to the carnivore, pescatarian, vegetarian, or gluten-free-nik; cuisine is categorized as Contemporary American.  The extent of the dining menu compactly fits onto one page; selections include small, medium and large canvases of eclectic creations by Chef de Cuisine Kyle Petersen.  At the preview I attended, menu items weren’t served, but passed hors d’oeuvres were, and what I tasted was delicious and a definite indication of how tasty the dining menu selections will be.  The hors d’oeuvres included Arancini with a drizzle of sweet aioli; salmon tartar with wasabi; smoked trout and pickled onion; prosciutto wrapped beets with pickled onion; and, my favorite, garlicky meat balls with a drizzle of basil aioli. 

(Grilled Octopus ~ Blistered Cherry Tomatoes, Lemon, Frisee, Greek Vinaigrette)

~ Etcetera ~

As a city transplant who thought they still knew the ways of the city’s mean streets, I ended up getting lost trying to find FMK.  I lost count of how many times I drove around in circles, trying to finesse my way around the many dead-end and one-way streets pocked with crater shaped potholes.  My advice is to take Lake Street and head North on Sangamon Street.  FMK is about two blocks North of Lake Street on the Northeast corner, at 311 North Sangamon Street; valet parking is available and highly recommended, since street parking can be a bit of a challenge.  FMK opens at 5:00pm and closes at 2:00am.  

There are two ways to make reservations for dinner, which are strongly recommended; one is by using the FMK Facebook page (Fulton Market Kitchen), or at http://www.fultonmarketkitchen.com.  FMK is also available for special events.

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; she 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.

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(Photo credits as represented by Fulton Market Kitchen.)

FOOD FINDS ~ A CULINARY ADVENTURE

 

Shopping for food-related should be a culinary adventure, especially when exploring and discovering new products for your creations.  In this edition, I share with you some recently taste-tested products I enjoyed incorporating into my culinary creations and quick go-to preparations.  Please join me as I take you on a culinary adventure and let’s see what food finds you'll discover along the way.  

~ Bakery ~

Credible Cravings Organic Whole Food Bars ~ Lemon Ginger Greens, Oatmeal Cranberry, and Chocolate ~ While these bars are nutritionally formulated for women (before, during and after pregnancy), I was impressed with the ingredients, which seemed healthy and nourishing for anyone’s needs.  Bars include, but aren’t limited to healthy whole good ingredients like organic almond butter, organic dates, organic chocolate, organic honey, organic ginger, organic sweet potato, organic kale, organic mango, organic pumpkin seeds.  It’s nice to eat something that tastes good, while also being healthy and nutritionally balanced.  http://www.crediblecravings.com

Silverland Bakery ~ Brownies (Snicker Doodle, Salted Caramel, Cookies-N-Cream, Rocky Road, Siberian Bearclaw, Black Forest), Natural Food Bars (Flax/Protect, Peanut Butter/Repair, Cherry Superfruit), Bakery Bars (Blondies, Lemon Bars, Raspberry Crumble), and Creative Cookies (S’Mores, Twisted Mountain) ~ It’s remarkable that one single brand like Silverland Bakery creates artisan crafted homemade recipes of sweet treats made using the finest high quality natural ingredients.  These    sweet treats have an intense flavor profile that satisfies without the weightiness of comparable products.  http://www.silverlandbakery.com

~ Beverage ~

Cascade Ice Sparkling Water ~ Coconut, Pink Grapefruit, Lemonade, Margarita Mixer, and Cosmopolitan Mixer ~ These carbonated waters tasted delicious with the exception that they used sucralose as the sweetener, which leaves an after-taste; I think the product would’ve tasted better using stevia, for example.  The flavors were refreshing; I did taste the mixers, and found them palatable without any alcohol being added.  Product is sodium free, caffeine free and gluten-free.  The website includes a number of recipes.  http://www.cascadeicewater.com

Zhena Gypsy Teas ~ Coconut Chai Black Tea, Extra Strength Slim Me Cranberry Ginger, Raspberry Mint, Peach Vanilla, and Superfruit Mixed Berry  ~ These USDA certified organic teas were delicious and clean tasting; all were herbal tisanes, with the exception of the Chai variety.  The tisanes are aptly named Slim Me, because of the properties of controlling appetite, acting as a natural diuretic and also stress reduction, which calms.  The website has suggested weight loss plans to use in conjunction with these teas.  All varieties were refreshing whether hot or cold.  http://www.zhenas.com

 ~ Prepared Foods ~

Miso-Cup Instant Soup ~ Japanese Restaurant Style and Spicy Ginger ~ I’ve always enjoyed the taste of miso; unfortunately, it’s too high in sodium.  One way to get around the saltiness issue is to dilute the miso with up to two fluid ounces of what the package direction calls fall.  Both of these varieties were easy to prepare, included separate easy-open packets of dehydrated bits and the miso paste; both varieties tasted delicious, especially after I diluted the mix a bit to tame the high sodium content.  The packets of the dehydrated bits included generously sized seaweed, diced tofu and scallion; the Spicy Ginger variety had a kick to it, but I also found that by combining both types into a generously sized mug took care of that.  These were very satisfying and warming, especially on days when it was extremely cold.  http://www.edwardandsons.com 

Quick & Easy Homestyle Organic Mashed Potatoes ~ The potato flakes are USDA certified organic and gluten-free.  This made for a delicious side dish, but I also found that by adding the potato flakes to a stock (vegetable or chicken), it was easy to create a version of potato soup; stock can also be used in place of dairy to enhance the health aspects of the recipe.  http://www.edwardandsons.com

Wild Planet Foods ~ Sustainably Caught Wild Pacific Sockeye Salmon and 100% Pole & Troll

Caught Wild  Skipjack Light Tuna ~ I’m used to traditionally packed tuna and salmon in cans, 
which during the preparation process, the product is overly salty and takes on a metallic taste. 
Both of the Wild Planet Foods products I tried tasted fresh, clean and not at all salty; I also didn’t have to rinse the product to get rid of the salty residue; any small amount left, didn’t interfere with the recipes I used the products for.  I made tuna salad and a salmon cheese casserole; both preparations were delicious.  Another plus is that the product didn’t have a fishy odor, but instead, smelled very fresh.  This is an outstanding product for those trying to find a brand that is sustainably caught and maximizes the freshness of the tuna or salmon.  http://www.wildplanetfoods.com

~ Seasonings and Flavorings ~

Marukan ~ Sweet and Tangy Flavor Seasoned Gourmet Rice Vinegar, Sodium Free Sugar Free Genuine Brewed Rice Vinegar, and All Natural Ponzu Premium Sudachi Citrus Marinade ~ Since 1649, Marukan has been producing superior quality products that transcend Asian cooking and fuse nicely into any recipe that calls for vinegar or marinades.  Key to these products are the use of all natural ingredients, non-GMO verified, Kosher certified, Certified Organic (Oregon Tilth), and a flavor profile that is naturally lower in acidity.  Of these three products, I preferred the Sweet and Tangy and Ponzu varieties.  I also found that a little of the product went a long way in flavoring delicately with a bright balanced taste.  I enjoyed these in place of traditional apple cider and white vinegar, and found the acidity levels definitely lower and less harsh.  http://www.marukan-usa.com

Outer Spice Original ~ This is a flavorful mélange of fifteen herbs and spices, including Himalayan pink salt, garlic, onion, thyme, scallions, chili peppers, black pepper, allspice, nutmeg, red pepper, onion powder, cinnamon, dill, and caraway.  The predominant notes are the pink salt and garlic; the different peppers give a kick of heat to this blend.  I recently used Outer Spice in my scratch marinara meat sauce, and found its flavor notes seasoned the sauce beautifully, adding just the right amount of oomph to it.  http://www.outerspiceit.com

Yellow Curry Cubes ~ These Curry Cubes are definitely a convenience and seasoned nicely, 
but one with a cautionary note; while I enjoy the prospect of having this convenient product that not only dissolves nicely in stocks or soups and adds other flavorful ingredient, the drawback for me is   the high sodium content.  Main ingredients include sea salt, organic expeller-pressed palm oil, curry powder, organic onions, cumin, organic garlic, coriander and ginger.  The package included a recipe for lentil soup, and although it only called for one-half cube, I found one-quarter cube adequately flavored the soup nicely without making it taste too salty.  http://www.edwardandsons.com

~ In Closing ~

The culinary dynamic often requires objectivity and being open to venture into the unknown.  While culture, tradition and history are inter-related, taste is also an important sensory component of culinary, which contributes to our cultivating likes and dislikes of flavors, textures and food-types.

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; she 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_h60559@yahoo.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo credit, www.foxbusiness.com; all others, as represented by the specific brand.)