CULINARY LEARNING EXPERIENCES

(Williams-Sonoma Cooking School Lincoln Park)

I recently had the pleasure of attending some diverse culinary experiences that included hands-on cooking sessions and observational demonstrations.  In each of these experiences, I learned a great deal about cooking and techniques, including how quality prep tools and quality ingredients are key to turning out a finished product that not only looks good on the plate, but is also healthy and tastes delicious; it also helps to have recipes that are easy to follow that yield stunning results.

(Sweet Crunchy Exotic Burger) 

Ditch the Forks Experience ~ Hosted by Barry Callebaut Chocolate Academy Hosted

Chef Instructor Celine Plano led the step-by-step classroom demonstrations of her summer-fresh themed miniature sweet creations that included Chocolate Pizza, Crunchy Exotic Burger, and Sweet Taco with Rhuberry Salsa (rhubarb and strawberries). A demonstration of alcoholic beverages that featured chocolate, spices, and herbs was led by Mixologist Azrhiel Frost; I tried sips of the three offerings, Ruby Spice, Bay Window Sipper, and Lavender Fields, and found the alcohol content too overpowering, which diminished the delicate flavors of the chocolate, spices, and herbs.  After the demonstrations, a buffet reception followed that featured all of these beautiful sweet bites and libations.  Each delectable sweet was a visual work of art, and almost too beautiful to eat, and could easily be mistaken for their savory counterpart.  Recipes were provided to all attendees.

http://www.chocolate-academy.com/us/en/usa

(Avocado and Crabmeat Salad) 

Flavor Your Life and Oh, Olive! Experience ~ Hosted by The Chopping Block

This was an extremely informative experience that took place at The Chopping Block, and was sponsored by Flavor Your Life, a global campaign to educate and inform people on all-things olive oil; Dr. Sandra Schuenenmann and Mary Koval from Oh, Olive! The Olive Oil Store, a specialty olive oil emporium, made a presentation on the benefits and types of olive oil, which included tastings.  In-house chefs led the hands-on cooking experience by all of the attendees; groups of four focused their culinary talents on various components of the featured menu items, which included Fregula Pasta with Apricots, Avocado and Crabmeat Salad, Grilled Marinated Chicken Breasts on Grilled Rustic Bread, Gluten-Free Kitchen Sink Cookies, and Tropical Island Blondies.  These menu items were enjoyable to prepare and very delicious.  Send me an email if you’re interested in receiving a copy of the recipes.

http://flavor-your-life.com/

http://oholive.com/

http://www.thechoppingblock.net/

(Freshmade Croissants)

The French Pastry Experience ~ Hosted by The French Pastry School

Before the classroom demonstration, there was a tour of this impressive School.  The tour was followed by a light breakfast consisting of student-made croissants and fresh made raspberry preserves; orange juice and nice strong coffee was also available.  World Pastry Champion and Chef Instructor Patrice Caillot conducted the step-by-step classroom demonstrations of delectable pastries that included Honey and Lemon Madeleines, Molded Coffee Ganache Bonbons, Passion Fruit Marshmallow, Pear Financier with Hazelnut Praline Ice Cream.  Attendees tasted samples of each of the exquisite dessert items, and were given recipes for each featured item.

http://www.frenchpastryschool.com

Saturday Sourcing Experience ~ Hosted by Pirch Chicago

Located in upscale Oakbrook Center, Pirch Chicago, which opened this Spring, offers architects, builders and home renovators design and showroom that are distinctive and interactive; the store offers kitchen, laundry, bath, and outdoor showroom areas that are fully functional, providing the customer with a unique experience.  Pirch loves showing its prospective customers the many benefits of its wares with remodeling and design workshops, and especially cooking demonstrations, or hands-on sessions.  Pirch offers a monthly Cinema Sunday, where a movie is shown and a full meal is prepared by the Culinary Team, and then served to attendees; then there’s Saturday Sourcing, a series of monthly hands-on cooking sessions that feature local and organic seasonal produce (provided by FarmLogix).  These hands-on cooking sessions get customers involved in experiencing the showroom equipment firsthand, while preparing delicious dishes.  The session I attended was held in their Patio Showroom, which is a grand outdoor cooking set-up.  Our menu included a hors d'oeuvres of ceviche on grilled rustic bread, white fish en papillote, roasted heirloom fingerling potatoes with grated Parmigiano-Reggiano, roasted mix of Patty pan squash and baby zucchini, and a salad consisting of Swiss chard, heirloom red and green spinach, roasted red beets, and heirloom cherry tomatoes.  The fish en papillote was prepared with parchment, EVOO, fresh garlic, butter, white wine, capers, and a lemon slice; the roasted vegetables were dressed with EVOO, sea salt and cracked pepper; and, the salad was dressed with a lime-cilantro EVOO vinaigrette.  For dessert, there was a phyllo stack using fresh sliced apricots, maple-bourbon syrup, and whipped cream.  This hands-on cooking experience emphasized the axiom that when it comes to cooking, using simple recipes and fresh ingredients is best…it also doesn’t hurt having superior equipment for prepping and cooking.  These sessions are open to the general public and are currently free of charge.

http://www.pirch.com/location/chicago/

http://www.farmlogix.net/ - !/page_home

(Sweet Potato Cheesecake with Marshmallow Meringue)

Fall Dinner Celebration Experience ~ Hosted by Williams-Sonoma Cooking School

Located in Chicago’s Lincoln Park, this was the first fully operational Williams-Sonoma Cooking School; a second one is now open in San Francisco.  The Cooking School is part of this location’s enormous new store, which opened in late-spring 2013.  All classes are hands-on and can accommodate up to ten students; classes are led by experienced chef instructors, and range from two-hour to four-hour intensives.  I took a four-hour course themed around a fall dinner celebration.  Featured menu items included Apple-Orange Cranberry Sauce, Waldorf Salad with Blue Cheese, Roasted Brussels Sprouts with Bacon and Chestnuts, Mashed Potatoes with Herb-Infused Cream and Chives, Crunchy Bread Dressing with Bacon and Leeks, Madeira-Sage Turkey Gravy, Herbes de Provence Roast Turkey, Mulled Wine, and Sweet Potato Cheesecake with Marshmallow Meringue.  All food items were organic and sourced locally.  The only items not prepared by the students, who were grouped by two at each fully stocked and equipped station, were the Roast Turkey, Mulled Wine, and Cheesecake.  Recipes for these delicious dishes are available on the website.   It was a joy working on professional-grade equipment and prep tools; the prep tools and service pieces were available for purchase in-store, with the exception of the fabulous Miele digital range.  Attendees were provided with recipes for each item, and are also available on the website.

http://www.williams-sonoma.com/pages/chicago-cooking-school-calendar.html

~ In Closing ~

Culinary wizardry is something that’s culled over years of failing, continuing to try, and then succeeding; it rarely, if ever, happens overnight, which is true of any art form.  Chefs and home cooks know they don’t have to be a celebrity in order to be successful at what they’re doing.  Some of the most fulfilled culinary folks I know are home cooks.  And, while I’m not a always super-duper cook, I can work my way around the kitchen and come up with some pretty tasty creations.  It’s simple, really…just love what you’re doing, be inquisitive, be adventuresome, and never cry over the spilt milk, burnt garlic, fallen cake, or omitted ingredient…out of these “negatives”, the creative cook often comes up with a brand new and better concoction. 

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 Williams-Sonoma Lincoln Park; Flavor Your Life photo by Ben Speckmann; all other photo credits as represented by the specific brand.)

MORE TASTINGS ~ OUT AND ABOUT

...continuing my tasting discoveries...

~ The Experiences ~

(Mahi with Artichokes)

Carrabba’s Italian Grill ~ Spring First Tastes Menu ~ Earlier this year, I had the pleasure of experiencing this local restaurant some months ago; my review article was posted April 17^th; this restaurant has locations throughout the U.S. and I was pleasantly surprised to “discover” it in a neighboring city.  I found their menu offerings delicious and better than many Italian restaurants I’ve patronized over the years.  I’ve also enjoyed having an opportunity to preview their First Tastes Menu whenever their chefs introduced new seasonal items that placed a spotlight on the freshest and best of the season.  The Spring First Tastes Menu included delicious Fried Gnocchi, Linguine with Claims, Mahi with Artichokes, Tomatoes and Lemon Basil Sauce, Stuffed Shells Bolognese Meat Sauce, Chicken Sorrento with Eggplant, Prosciutto, Fontina Cheese and Fig-Wine Sauce, Penne Romano with Wood-Grilled Chicken, and Apple Crostata.  http://www.carrabbas.com/restaurant/locations/il/woodridge/woodridge/index.aspx

(Farro Salad with Grilled Veggies)

Expo Milano 2015 ~ Eataly Chicago Hosted ~ Expo Milano 2015’s theme is “Feeding the Planet, Energy for Life” and will be an food-extravaganza that will run from May 2015 to October 2015.  Some twenty-million visitors are expected to visit the nearly two mile square site, where 140 participating nations will present their cuisines and innovative growing techniques to not only foodies, but food scientists, governmental and social agencies alike.  Some 400 tons of food and 28 million meals are estimated to take center stage at this massive celebration of people and food.  Every five years, these Expos take place at various cities throughout the world, each having a specialized focus.  Milan is prepared to welcome all of its guests during this grand Expo; in addition to the food, exhibits and workshops, visitors will also enjoy the beauty of the Italian Culture ever-present in this outstanding city, visitors will also be able to immerse themselves in its art and entertainment and historic sites.  The Chicago Italian Tourism Office and Italian American Chamber of Commerce recently held a special presentation announcing this massive global initiative at Eataly Chicago, where invited guests included Italian dignitaries, local dignitaries, travel and tour operators, and media.  After the presentation, attendees enjoyed delectable creations that included Crostini with Raw Rozza Piemontese Beef, Fried Risotto Balls, Shrimp Skewers, Tomato and Watermelon Shooters with Ricotta Salata, Fried Sage Stuffed Shiitake, Farro Salad with Grilled Vegetables, Octopus Salad, Sage Stuffed Tortellini, Mesculin Salad, Antipasto, and fresh-baked Rustico Bread.  Wines included Flor Prosecco, Bastianich Adriatico Friulano 2011 (white), and La Mozza Morellino Di Scansano (red).  These tastings were delicious and indicative of the superior quality of Italian cuisine and what can be expected in visiting Italy, especially Milano Expo 2015.

http://madeofitalians.expo2015.org/Default.aspx

http://www.italiantourism.com

http://www.eataly.com/eataly-chicago/

(Blood Sausage Croquets, Roasted Red Beets and Roasted Pork Cheek)

UPEMI ~The Taste of European Tradition ~ David Burke Primehouse Hosted ~ UPEMI (Union of Producers and Employers of the Meat Industry) hosted a media luncheon in Chicago recently to promote the European meat industry.  Industry experts and chefs from Poland shared information about the high standards, traditions, practices and care of fresh and cured beef and pork production that is their hallmark.  What I enjoy about European produced and imported meats in general, is that the livestock isn’t given any antibiotics or growth hormones.  The slaughter weight for Polish livestock, for example, is leaner than comparable U.S. livestock, due to it being an unadulterated and non-intervened product (no antibiotics or growth hormones); I also find products raised this way taste better, fresher, and cleaner. The European Union also regulates meat production with traceability requirements to its place of origin; the USDA inspects all incoming meat products from Europe.  Chefs Dariuz Zahorasky and Carlos Tejera Gonzalez prepared an outstanding menu of delicious creative offerings.  Our menu included assorted hors d’oeuvres of meats and marinated vegetables, a first course of roasted pork cheek, roasted red beet with horseradish on Kasha, blood sausage croquets on celeriac cream, cured pork tongue on cucumber garlic salad, and micro greens; and, a second course of slow roasted pork belly, marinated with buffalo grass caramelized with acacia and rosemary honey and vanilla beans, carrots and ginger puree, and arugula.  Everything was seasoned and cooked to perfection.  It was a very creative menu with a number of items I’ve never tasted before, like the pork cheek and pork tongue.

http://www.europeanmeat.eu/en/about-the-campaign

http://sokolow.pl/en/

~ In Closing ~

Each of these experiences broadened my culinary exposure.  Each also gave me a better appreciation for the creative talents, while giving my palate new taste adventures.  When given an opportunity to explore new culinary taste profiles of the culinary, go for it!

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, Carrabba's Italian Grill, as represented by brand; Expo Milano 2015 by Eataly Chicago; and, UPEMI photo by Wilbert Jones.) 

TASTINGS ~ IN MY OWN BACKYARD

...the hiatus is over...thanks for your patience and for continuing to be a valued reader and supporter of my creative endeavors...

~ For Openers ~

I recently went on a press trip sponsored by the DuPage Convention & Visitors Bureau (http://www.discoverdupage.com).  While my interest was in the area of food and wine, I was amazed at the wealth of activities and points of interest to experience in the county I’ve called home for approximately twenty-one years.  Following are some of those experiences.

 ~ Some Dining Experiences ~

(Stuffed Eggplant Bundle and Quinoa Pilaf; photo by B. Edwards)

Arrowhead Restaurant & Bar (Wheaton) ~ Arrowhead is a lovely restaurant that overlooks a beautiful outdoor patio near the “eighteenth” of the Arrowhead Golf Club, a beautiful and exceptionally well-maintained public course.  Our group feasted on a generous sampling of all of their appetizers, where it was difficult to pick one or two that were standouts, since all of them were quite tasty.  We then got a chance to order an item off of their new spring menu, and I selected one of their vegetarian options, grilled eggplant roulades stuffed with Boursin cheese and smothered in marinara, quinoa pilaf wrapped in slivered cucumber, and fresh vegetable haystacks; this dish was delicious.  Executive Chef Alan Pirhofer makes sure there’s a wide range of food options on the menu that cater to all dietary needs. 

http://www.arrowheadgolfclub.org/rb/rb_default.html

(Bar Bites; photo by B. Edwards)

Dave & Busters (Addison) ~ I’ve never experienced one of these national franchises until this trip, and was very impressed; multiple nooks and crannies that suit just about any type of gamer, and an extensive menu edibles and libations.  Our group enjoyed a special springtime non-alcoholic margarita made with watermelon reduction and juice; the glass was rimmed in green sugar and was very festive looking; the “bar bites” were delicious, as was the main course of sautéed rosemary chicken breast and Caesar salad; the individual Belgian dark chocolate fondue servings were loaded with optional adds; making S’mores tableside was a hit, I also enjoyed dunking the fresh fruit into the exquisitely melted chocolate.  The extensive drink and food menu includes a wide range of options to suit any palate preference.

http://www.daveandbusters.com/locations/StoreInformation.aspx?StoreId=6

(Surf and Turf; photo by B. Edwards) 

Glen Prairie (Glen Ellyn) ~ Glen Prairie is a highly acclaimed fine dining restaurant that prides itself on quality ingredients and inventive culinary creations that celebrate their commitment to principles of sustainability and Locavore.  Chef David Ovanin created a special menu for our group that featured mouth-watering appetizers and entrees; I chose their take on “surf and turf”, which was delicious and a perfectly prepared tribute to spring; risotto with spring peas accented with Nueske brand bacon, grilled white fish, paired with grilled saddle cut of sirloin, and accented with roasted spring carrots.  Glen Prairie offers an extensive menu of food options that highlight seasonal and local bounties, pleasing all palates and dietary needs; Chef Ovanin is also on the ready to come or tableside, to offer his suggestions.  

http://www.glenprairie.com 

(Lynfred Winery Montage)

Lynfred Winery (Wheaton) ~ Lynfred Winery is the largest and longest operating winery in the state; visitors can enjoy tastings of their extensive wines, while browsing their boutique of interesting culinary-themed wares; tours can also be arranged of the inner-workings of the heart of the winery, as well as a tour of their unique one-of-a-kind overnight rooms; each of the four rooms is decorated to replicate a global wine destination; the Winery is also a popular spot for special events.  Although I enjoyed the tasting of their wines and browsing the boutique, our group was given a special tour of their wine-making area; I was impressed with the number of distillation tanks, hundreds of barrels of wine in various stages of aging, and a large quantity of wine in the bottle-aging stage.  Lynfred Wines are available throughout the area to restaurants and retail outlets, as well as consumers.  http://www.lynfredwinery.com

~ Additional Points of Interest ~

The trip also included tours of the following points of interest. Each impressive stop offered a wide variety of observational and interactive activities that emphasized education, imagination, and inspiration.

Cantigny Park (Wheaton) ~ Steeped in history, Cantigny Park is the former estate of revered Colonel Robert R. McCormick, and includes the Robert R. McCormick Museum, The First Division Museum, and the McCormick Mansion.  The Park was named after the first victorious battle of America in WWI; the Colonel commanded the Artillery Battalion of the U.S. First Division, which won this battle.  The Park is set on a sprawling five hundred acre location that has extensive walking trails, gardens and a golf course; the Visitors Center and Education Center provide extensive historical information on this iconic location.  Our group was given a special tour of the McCormick Mansion; not only impressive, the Mansion was also inspirational, and made me feel like I was living in an era that had been frozen in time.  

http://www.cantigny.org

Lizzadro Museum of Lapidary Art (Lombard) ~ This museum houses hundreds of exquisitely carved gems and minerals that are grand works of art; an interactive entertainment center regularly shows movies on the history of this museum, bequeathed to the city of Lombard by the Lizzadro family, and the history of lapidary art; not to miss is the impressive boutique gift shop.  http://www.lizzadromuseum.org

Sheldon Peck Homestead (Lombard) ~ The Homestead was an integral part of the “underground railroad path”; Peck also promoted educational equality for all, in a day when it was deemed both racially and gender prohibitive; it also features artifacts from the 1800s of day to day living, including a garden.  

http://www.lombardhistory.org/peck.htm

Warrenville Historical Museum & Art Gallery (Warrenville) ~ Artists Adam and twins Ivan and Malvin Albright were residents of this town; the Museum preserves their history, along with some of their works of art on display, most notably Ivan Albright’s “Picture of Dorian Gray”.  Throughout the Museum, there are displays of art, artifacts and reference materials on the history of the city.  http://www.warrenvillehistorical.org

~ Miscellany ~

Bottle and Bottega (Glen Ellyn) ~ Celebrate your inner Monet while sipping your way through the finer aspects of self-expression on canvas; veteran artists guide all artist wannabes; all materials are provided and guests get to take their masterpieces home as a keepsake.  http://bottleandbottega.com/glen-ellyn/

Crowne Plaza (Glen Ellyn) ~ Our group overnighted at this upscale hotel, which is close to major highways and is also the home of the award-winning Glen Prairie Restaurant; wonderfully comfy beds that assures a solid night’s sleep, plus a tasty buffet breakfast the next day, will help start the next day on a high note.  

http://www.cpglenellyn.com

Lilacia Park (Lombard) ~ Lombard is known as the “Lilac Village” because of the extensive number of these fragrant bushes that line many of the cities streets, in addition to this beautiful city park; the park attracts visitors from all over to see and smell these exquisite blooms each spring; there’s also the annual Lilac Parade, complete with a Lilac Queen and Princess Court.  http://www.lombardparks.com

~ In Closing ~

Sometimes it’s a surprise to explore and experience what’s in your own backyard.  These eye-opening mini-adventures are another way to experience a “staycation” without the hassle of baggage, limitations, delays, and the TSA.  Even though you may think you know the area you live in, start looking into points of interest you’re not familiar with or haven’t experienced, then start planning your adventure.

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 noted and/or represented by the specific brand.)