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.)