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.

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