ENTERTAINING ~ TOOLS & TASTINGS

Summertime is the season for special occasions like Father’s Day, graduations, bridal showers, weddings, picnics, and backyard barbecues.  It’s also the time folks love to dine al fresco, even if the eats have been prepared indoor.  Two things the home cook prefers throughout the year…effortless prepping and ease of cooking.  Each of the following products definitely meets my criteria for effortless prepping and ease of cooking…and yes, the tastings added favorably to my experiences.

~ Tools for Prepping & Cooking Ease ~

Hampton Forge Tomodachi Gingham 4 Pc. Cutlery Set ~ While this set is playful looking, when it comes to precision cutting, this set is all business.  Tomodachi knives are known for their craftsmanship and precision forged blades.  This set is a great starter set or an addition set; it includes an 8” Chef Knife, 8” Slicing Knife, 5” Utility Knife, and 3.5” Paring Knife.  The overall blade to handle design is well balanced, with an easy grip handle.  Using these knives for various cutting, chopping, and slicing chores was made effortless by the precision blades.  Hampton Forge had a major presence as an exhibitor at the recent International Home+Housewares Show.  http://www.hamptonforge.com

Knork 3 Pc. Chef Knife Set + Cutting Board ~ This beautiful set includes an 8” Chef Knife, 8.5” Serrated Knife, 3.5” Paring Knife, and Cutting Board; the handles are made from dark Walnut Pakkawood and ergonomically designed with a smooth easy-grip curvature; there’s also a finger indent wear the blade ends for balance and ease of motion.  Each knife is forged from high carbon German stainless steel. The Cutting Board is made from Acacia, a hardwood, and offers a cutting surface that maintains its appearance; it’s also naturally non-porous, water resistant, and anti-bacterial.  Using these knives for various cutting, chopping, and slicing chores was made effortless by the precision blades.     

http://www.knork.net

Microplane Kitchen Rotary Grater ~ Since 1994, Microplane has always been prized by professional chefs and home cooks alike because of their products, which are made from surgical grade stainless steel blades; these precision crafted products simplify prepping, regardless of the task.  Their New Rotary Grater carries on this tradition; it’s conical design makes grating effortless by allowing the item being grated to be pushed more firmly against the rotating grating drum, once the cover is lowered and cranking begins.  Besides the ease of grating cheese, I also loved the fact that cleanup was incredibly easy; both the grating drum and crank handle are removable; remaining parts of the Rotary Grater are also easy to clean.  Microplane Kitchen had a major presence as an exhibitor at the recent International Home+Housewares Show.  http://us.microplane.com/microplanekitchentools.aspx

Starfrit The ROCK Frypan and 3 Pc. Multi-Function Specialty Knife Set ~ Starfrit has been Canada’s leading manufacturer of kitchen cooking and prep products; it entered the U.S. market in 2009 and remains a strong brand.  The ROCK cookware line uses a proprietary, patent-pending “steel ball impact” manufacturing process, which hardens the surface to form a durable and “rock-like” finish; the surface also has a three-ply layer on the surface of “QuanTanium”, a proprietary titanium-based finish, which makes for a durable non-stick cooking surface, while maintaining heated surfaces.  My Take:  I made three separate preparations in this Frypan; one was fried breaded chicken tenders using Canola Oil; another was pan roasted Brussels Sprouts using EVOO; and, the last one was scrambled eggs using butter.  Each preparation cooked quickly without burning, scorching, or sticking; I was able to use a medium to low flame, since the heat levels were maintained throughout the cooking process; cleanup was effortless.  The 3 Pc. Multi-Function Specialty Knife Set was unique; each blade is made from high carbon stainless steel, and designed for a specific prepping task.  The Multi-Prep 3-In-1 Tomato Knife has a 4” serrated blade that peels, cuts, and de-seeds tomatoes; it also has a removable and locking sheath, which functions as a peeler and scooper.  The Multi-Prep 3-In-1 Paring Knife has a 3.5” blade designed to peel and cut potatoes; it also has a removable and locking sheath, which functions as a peeler and bud remover.  The Multi-Prep 4-In-1 Cheese Knife has a 4.5” blade designed to slice and serve cheese; it also has a removable and locking sheath, which opens a cheese package; there’s also a slicing wire for softer cheese.  Each knife is well balanced and has an easy-grip non-slip handle.  Starfrit had a major presence as an exhibitor at the recent International Home+Housewares Show.  https://www.starfrit.com

~ Tastings to Please the Palette  ~

Echelon Foods Bacon-Wrapped Boneless Turducken Roast ~ This is the perfect time to be a carnivore.  Turducken is a unique culinary treat made from stuffing a turkey, with a duck that’s been stuffed with a chicken.  Echelon Foods has ramped up the concept with its line of premium Turducken products.  The latest is a Bacon-Wrapped Boneless Turducken Roast that’s stuffed with spicy Italian seasoned sausage, and yes, more bacon; the turkey, chicken, and duck are skinless, free of MSG and cholesterol.  The only preparation I had to do was to thaw and then cook the Roast.  The frozen Roast was approximately ten pounds, which would take up to three days to refrigerator-thaw; just to make sure a complete thaw had occurred, I gave it another day; total time was four days.  After thawing, I let the Roast rest and come to room temperature for about another one hour.  I got out my trusty Calphalon roaster with rack insert; do not add any additional seasoning to this product; Echelon Foods has done all of that prep work.  I also let the thawed Roast come to room temperature for about an hour before placing it in the oven. 

There were several cooking options; two involved the oven method, and the other, grilling; since I can’t grill where I live, I went with the low to high temperature oven method, which would take about four hours (or more, depending on the oven) to thoroughly cook.  My Tips:  Be sure to read the cooking instructions one to two times.  Place the thawed and rested Roast on a v-rack inside your roasting pan for better heat distribution.  Do not season, since the Roast is sufficiently seasoned.  Do not cover the Roast with anything while it’s cooking.  Do not open the oven while the Roast is cooking.  Do not baste, until the final cooking step.  After the Roast has reached its 165° F internal temperature, remove from the oven, cover with foil and allow to rest for thirty minutes; during the resting time, the Roast will continue cooking.  While the Roast was resting, I made pan roasted split Brussels Sprouts in EVOO and seasoned with Pink Himalayan Salt and cracked pepper mélange; in addition to this veggie side, the only other side I served was freshmade whole cranberry sauce.  The Roast was moist and flavorful, and the combination of turkey, chicken, duck, Italian sausage and bacon, made for a taste experience like no other I’ve had before.  The Trump Winery Sparkling Blanc de Blanc (2008) and Sparkling Rosé (2013) went exceptionally well with this delicious Roast (see below review on these products).  

Note:  This product is exclusively available online at Costco and is currently on sale at the time of publication.  With Father’s Day coming up June 21^st, you have plenty of time to order online, have it shipped, then thawed in time to cook it on that special day.

As a side note, and related to the current devastating outbreak of Avian Bird Flu, which is forcing the slaughter of millions of turkeys and chickens in the U.S., I strongly suggest you consider getting one (or more) of these products now, while they’re still available.  As I write this, some forty-five million or more diseased chickens and turkeys have been destroyed since April, and estimates are that the situation will continue for at least eighteen or more months; this is creating catastrophic implications industry-wide for both farmers and consumers.  Some industry insiders have even predicted a potential shortage of turkeys for Thanksgiving.  http://www.echelonfoods.com  http://www.costco.com

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 impressive 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.  Both the Sparkling Blanc de Blanc (2008) and Sparkling Rosé (2013) went exceptionally well with the Echelon Foods Bacon-Wrapped Boneless Turducken Roast.   http://www.trumpwinery.com

~ My Entertaining Tips ~

No matter what the occasion, planning is a big factor in the success of any special event.  Following are a few of my tips on how to plan and achieve a successful event.

·       Have a plan, write it down and stick to it

·       Develop a menu and make lists for your food and beverage shopping needs

·       Stay within your means, develop a budget, and don’t deviate from it

·       Develop an overview of event segments (e.g. prepping, cooking day of event, serving, etc.)

·       Develop a timeline and estimate how much time will be needed for each event segment

·       Invite only the number of guests you’ll be able to facilitate and manage easily

·       Details are important…tablescapes, serveware, glassware, flatware, dinnerware

·       Recruit guests to bring sides, salads, desserts, or beverages

·       Do advance food prepping, cooking, and table setting of your event

·       Be prepared just in case the unexpected happens

·       Give yourself at least thirty minutes to rest and have some downtime

·       Don’t be a martyr…if you need help, ask for it

·       Make sure to enjoy your event and keep smiling

·       Try being a guest at your own event

~ In Closing ~

(Image from www.food52.com)

Lastly, any one of the featured products would make for the perfect gift…dad, hostess, bride, birthday, anniversary, housewarming, or another special occasion.  And, don’t forget to gift yourself!  Be sure to visit the websites for additional information, and consider following these brands on the various social media platforms.

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.  Please note that the "Comment Section" has been disabled.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

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

LA SCUOLA DI EATALY CHICAGO & DEAN LIDIA BASTIANICH

I recently had the privilege of attending another cooking class at La Scuola di Eataly Chicago that was led by its Dean, Chef Lidia Bastianich.  This was my second such experience and another wonderful opportunity to watch and learn from a master (my April 8, 2014 article shares my first experience). 

The cooking class, “Farm Fresh Cooking”, presented delicious recipes from her latest children’s cookbook, “Nonna Tell Me a Story: Lidia’s Egg-Citing Farm Adventure” (illustrated by Renée Graef); this is the third cookbook in her series, “Nonna Tell Me a Story:...”

Throughout this class, Chef Bastianich shared her expertise with all of her forty plus adoring fans, myself included.  Everyone thoroughly enjoyed her passion and her unpretentious and simple basic approach to cooking.  Her presentation was a personal reminiscence of herself and her family; each cherished recipe demonstrated made this a familial experience.  For me, however, it didn’t matter that there were over forty people in the class, because I was made to feel like she was talking only to me; perhaps the others felt the same way.

Throughout the class, Chef Bastianich was storyteller, historian, cultural and tour guide, master teacher, and master chef.  Each of her dishes, a tribute to her family and cultural heritage, were easy to identify with, since I’m half Calabrian (mother’s side).  Each of the dishes prepared and demonstrated also included the central theme of this beautifully illustrated children’s cookbook…eggs.

“Nonna Tell Me a Story: Lidia’s Egg-Citing Farm Adventure” is conversational and makes you a part of the family as Nonna Lidia weaves tales from her childhood to her own grandchildren, and shares with them her adventures on the farm where she grew up on and experienced as child.  Throughout the book, she also imparts the wisdom she learned from her own grandmother, Nonna Rosa (coincidentally the name of my maternal grandmother).  By the time I was born, both of my grandmothers had passed, so I never knew what it was like to be nurtured by either of them, so, reading this delightful book transported me back to childhood, where I felt invited into the story as one of the grandkids, hanging onto every word that Nonna Lidia had to say; I felt like I was a part of the storyline. 

Another wonderful part of this cookbooks, is that for each recipe, Chef Bastianich includes a “KIDS CAN” suggestion, which encourages kids on simple prepping chores they can easily tackle, making them an integral part of the recipe…nothing gives a child a greater sense of joy than to be a part of the creative process…these accomplishments enable them to take pride in their own actions, and reinforces their self-esteem. 

Throughout the class, attendees were encouraged to ask questions, whether it was to gain a better insight on a specific technique, or to gain clarity on ingredients, cooking implements, and ingredient substitutions.  One of the many passions Chef Bastianich shared with the class was her commitment to local and sustainable farming, which is the type of farming from her childhood.  She also emphasized the importance of using fresher ingredients, which also translates to a better recipe and one that is healthier because the nutritional values of the ingredients have been maintained.  http://www.eataly.com  http://www.lidiasitaly.com

~ Wine Selections and Instructional Cooking Demonstrations with Tastings ~

(First Course)

Frittata con Ricotta

Wine Pairing: Flor, Prosecco Rose NV, Veneto

(Second Course)

Conchiglie Ripiene al Forno

Wine Pairing: La Mozza, I Perazzi Morellino di Scansano DOGG 2013, Toscana

(Third Course)

Involtini di Pollo al Salmoriglio

Wine Pairing: Bastianich, Vespa Bianco 2012, Friuli-Venezia Giulia

(Dolce)

Zabaglione con Fruitti di Bosco

Wine Pairing: Brandini, Moscato d’Asti DOGG 2012, Piemonte

All of these dishes and paired wines were outstanding.  It’s amazing how something as simple as an egg can be elevated to something that is elegant and looks beautiful on the plate.  Each of these recipes is based on simple, fresh, and local ingredients.  MY TIP:  As with any recipe, read through it a few times and become familiar with it.  Then, carefully prep and stage all of your ingredients so they’re all within arm’s reach (mise en place); the time saved doing this will allow for more time to focus on creating the culinary show piece.

~ Tasting Profiles & Recipe Links ~

Frittata con Ricotta (Ricotta Frittata) ~ A few simple ingredients like eggs, onions, fresh basil, tomatoes, ricotta cheese, Grana Padano, and a basic flaky pie crust yields a beautiful and delicious main attraction that’s perfect for any meal; a simple arugula salad accompanied this dish.  A simple vinaigrette dressed arugula salad accompanied the dish.  The slightly dry Prosecco added a lovely sparkling effervescence to this delicious dish.  http://www.lidiasitaly.com/recipes/detail/920

Conchiglie Ripiene (Baked Stuffed Shells) ~ Three secrets to the success of this beautiful dish include the al dente pasta shells stuffed with a delicate filling, and dressed with a flavorful tomato sauce.  With ingredients like ricotta cheese, fresh garlic, basil and Italian flat leaf parsley, mozzarella and Parmigiano Reggiano cheeses, and San Marzano tomatoes, the finished dish is as beautiful to look at, as it is to eat.  The La Mozza, a slightly acidic rich red, complimented the dish, especially the “umami” of the tomato sauce.  http://www.lidiasitaly.com/recipes/detail/289

Involtini Di Pollo All Salmoriglio (Breast of Chicken in a Light Lemon-Herb Sauce) ~ This impressive dish was not only beautiful to look at, but its taste was outstanding.  Lightly breaded chicken breasts, stuffed with a simple herb mixture and then rolled and baked in a fragrant lemon-herb chicken broth make for an incredibly delicious preparation.  Polenta and steamed green beans accompanied this dish.  The Vespa Bianco, a crisp and slightly dry white, complimented the delicate flavor profile of the dish.  http://www.lidiasitaly.com/recipes/detail/303

Zabaglione con Fruitti di Bosco (Zabaglione with Fresh Berries) ~ An exquisite and iconic Italian dessert, was made all the more perfect with the addition of luscious seasonal berries and a buttery Italian cookie.  The Zabaglione glistened over the berries.  The Moscato d’Asti was the perfect addition of a sweet effervescence for this delectable dolce.  http://www.lidiasitaly.com/recipes/detail/655

~ In Closing ~

I always try to learn something new in situations such as this class, even if I’m familiar with the subject matter…I find that reiteration leads to clarity and better insight.  For someone as esteemed as Lidia Bastianich to share her extraordinary history, culture, and her culinary expertise with her students, such as in this class, any information she imparts is a new nugget of wisdom and knowledge, which hopefully will make all of us better cooks.

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.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(All photo credits as represented by the specific brand.)

TASTINGS & BEYOND

The English poet and hymnodist William Cowper (1731-1800) said it best in his poem “The Task” (1785): “…Variety is the very spice of life, That gives it all its flavor...” In everything I approach, I do so openly and with a curiosity to learn from the experience.  Following are my latest reviews of cookbooks, cooking workshops, and restaurant tastings that exemplify these goals.  Enjoy!

~ Cookbooks ~

“The Greek Diet” (By Chef Maria Loi and Health-Journalist Sarah Toland) ~ Over the years, most of us have heard about maintaining a healthy lifestyle, especially by following a diet based on foods common to Mediterranean cultures.  Until this resource cookbook, however, I hadn’t fully appreciated the overall significance of such a diet, because other similar books didn’t fully explain the significance of such a diet from an historical, nutritional, and culinary standpoint.  “The Greek Diet” addresses all of these aspects in a straightforward, conversational way that is informative and motivational.  This book is a wealth of information and inspiration.  It shares historical references and examples on the Ancient Greeks and what their diet consisted of at that time, and the correlation between Modern Day Greeks and how very little has changed for their diet.  It shares the personal experiences of Chef Loi of how healthy food was an integral part of her upbringing.  It shares details on the Twelve Pillar Foods and their relationship with cultivating a permanent healthy regimen and lifestyle.  It offers a two and four-week meal plan begin the journey through this regimen and lifestyle.  It offers an outline as to what food items to stock in the pantry, including a shopping list, and what foods to discard and avoid that would sabotage your efforts.  It shares the nutritional components of the recommended foods, including caloric and protein daily intake stats, and explains why certain foods are best.  And, my favorite, it includes an extensive number of simple, fresh, natural recipes all created by Chef Loi.  All of these recipes are based on her lifelong passion for her culture and the culinary.  Each recipe transitions nicely into maintaining a healthy and nutritional diet and lifestyle, and includes recipes for all meals; there’s even a recipe on how to make your own authentic Greek Yogurt, which is based on a cherished family recipe; best of all, it’s easy to make and definitely more economical than the store-bought version.  http://www.chefmarialoi.com

“Homegrown Herb Garden ~ A Guide to Growing and Culinary Uses” (By Lisa Baker Morgan and Ann McCormick) ~ I love cooking with fresh and dried herbs.  I have an impressive collection of dried herbs, many I dried from fresh store-bought plants.  Every spring, I plant fresh seeds in new soil and try to nurture them into full maturity; I spray them daily and keep them indoors until they become of adolescent age (if there is such a thing for plants?); I also position them to get some afternoon sun from a southern exposure (I have lots of other houseplants, but I digress).  As soon as I see their little green heads poke through the dirt, I become hopeful that I’ll manage to get an impressive harvest.  Truth be told, they poop out and become another memory for next spring’s hope eternal.  Going through this book, I honestly couldn’t determine what the heck I was doing wrong; I’m cheap, so I always go the seed route…and realize herb plants would probably grow better…but, they’re pricey, at least the good ones.  Anyway, this book is a feast for the eyes.  I love how each herb has it’s own overview page to include categories like The Basics, Common Varieties, Care and Feeding, Growing in Small Places, Harvesting and Did You Know.   Main sections include In the Garden, which includes helpful tips on everything from herbs like Basil to Winter Savory; another section, In the Kitchen, delves into the intricacies of Cooking with Herbs and includes recipes for your fresh-harvested herbs.  Even if you think you know a lot about herbs, this book is the perfect comprehensive resource for the newbie or experienced herb gardener and culinary wizard.  http://www.amazon.com

~ Beyond Books ~

(Chef Mary Gail Bennett)

Out in my area, there are several libraries in neighboring towns that regularly offer workshops on a wide variety of topics.  My favorite workshops are those centered on food and cooking.  In recent months, I’ve enjoyed a number of these workshops.  Each one gave me a chance to obtain additional recipes and the chance to taste and sample the featured dishes, while networking with home cooks and the chef instructors.  Recent workshops were on Restocking Your Pantry with Healthy Food; Homemade Soup and Bread; Making Homemade Pasta and Sauce; and, Homestyle Comfort Food.  These cooking workshops, led by professional chefs like Michael Maddox and Mary Gail Bennett, and representatives from the Whole Foods Market Willowbrook, walked attendees through their recipe preparations, cooking techniques, and tastings of the featured recipes.  All of the workshops were held at libraries in Clarendon Hills, Hinsdale, Darien, and Woodridge.  In the coming months, I’ll be attending additional cooking-related workshops on Summer Party Food Ideas (Darien), Funky Foods of the 1970s (LaGrange Park), and Cooking From Your Garden (Clarendon Hills).  I enjoy opportunities that increase my base of knowledge, especially on cooking, so be sure to check the event calendars at your area libraries to see what’s cooking; most libraries don’t have a residency requirement, unless stated as part of the registration process.

~ Chicago Restaurant Tastings ~

From time to time, I receive invitations to media events that are held at trendy Chicago-area restaurants.  The size of these meetings can be anywhere from a small group of three, to a large group of thirty.  Food fare is sometimes off the menu, or a special menu customized to fit the occasion, with multiple courses and choices.  I’ve been very fortunate to dine at some of the city’s best.  These restaurants offer fresh, local and sustainable food-fare.  Following are glimpses into a few of these experiences.

Nellcôte ~ Although the food was tasty (Venison Tartare), the level of noise was unbearable at this trendy spot in Chicago’s River North area, and diminished the dining experience; I found myself having to raise my voice in order to be heard; it was also difficult listening to other conversations at my table due to the noise factor; our table was in the back of the restaurant and well-removed from the entry or bar areas; poor design and layout; noise levels bounced around the high-ceilings off of the floor.  I’d like to think that this restaurant is quieter during the luncheon service.  http://www.nellcoterestaurant.com

(Spring Pasta; image by Donna Bozzo)

NoMI Restaurant (Park Hyatt Chicago Hotel) ~ Every aspect of this restaurant was wonderful…food and service, and great views of Chicago’s Mag Mile and Lake Michigan.  New Spring Menu selections I went with included a delicious Jerusalem Artichoke Soup with Breakfast Radish, Marcona Almond Gremolata, and Sunchoke Chips; Spring Pasta with Ramps and Sugar Peas, Lemon Zest, and Preserved Lemon Thyme Butter; and, Citrus Panna Cotta with Seasonal Berries.  NoMI also has a great rooftop garden area.  http://www.hyatt.com/corporate/restaurants/nomi/en/home.html

Pelago Ristorante ~ No matter the function or meal I’ve enjoyed at Pelago, this is my favorite restaurant, and one I regularly recommend to business associates and others.  Located in the boutique Hotel Raffaello in Chicago’s Water Tower District (a few blocks east of tony Mag Mile), this intimate restaurant setting offers the finest in varied regional Italian cuisine that’s incredibly fresh and handcrafted…all of which is brilliantly crafted and imagined by Chef/Owner Mauro Mafrici.  One of my favorite dishes was their Homemade Linguine, Shaved Truffles, Truffle Oil, and Shaved Parmesan Cheese.   Warm weather makes their lovely sidewalk al fresco dining area a must for diners.  The overall restaurant design is beautiful, with an ambience that's familial; the food selections are always superb!  http://www.pelagorestaurant.com

Sepia Restaurant ~ This James Beard Nominee and Award Winning restaurant, offers creative cuisine crafted and imagined by Chef Andrew Zimmerman.  My delicious selections from a specially prepared menu (optional course offerings) included a Wild Baby Arugula Salad with Roasted Pine Nuts, Pickled Lemon Zest, and Shaved Grana Padano; Grilled Salmon, Wild Rice, Roasted Beet Root Vegetable in a Red Wine Reduction; and, Apple Cake with Green Apple Mousse and Caramel Sauce.  Dining here reaffirms why this restaurant has been distinguished in the culinary world multiple times. http://www.sepiachicago.com

Farmhouse Chicago ~ Although the food was tasty, the level of noise throughout this trendy establishment in Chicago’s West Loop diminished the enjoyment of the experience; had to constantly strain to hear conversations, as well as having to practically yell to be heard by my tableside mates; it was also nearly impossible to clearly hear all of the presentations at this event, and the event was on the second floor; there wasn’t any barrier to keep the cacophony rising up from the first floor to the second floor.  Menu included Seasonal Salad, Amish Cider Roasted Chicken with Sweet Potato Puree, and Assorted Desserts.  Here’s one of those restaurants that probably is more subdued during the luncheon service.  http://farmhousechicago.com

~ In Closing ~

Using fresh, natural and even organic ingredients for your culinary creation is always best and in the long run, healthier.  Both of the cookbooks I’ve reviewed focus on different culinary aspects, but the theme of fresh and healthy is something both share.  The book on “Herb Gardening” is a culinary accessory guide, while the book on “The Greek Diet”, is a culinary lifestyle reference guide.  Both books complement each other and would a great addition to one’s collection of cookbooks.

The reviews of the Chicago restaurants offer varied cuisines for diverse demographic and are based on my experience and may not be indicative of what others have experienced.  Before heading out to one of them, or any restaurant for that matter, make sure to do some research on the establishment to make sure your preferences and/or expectations will be met as best as possible…these might include location, price, hours of operation, alcohol, entertainment, family, dress code, cuisine, patron demographic, etc.  More importantly, however, try and talk to others you know who might have gone to the restaurant(s) you’re considering…doing so, you’ll probably receive a more objective assessment from them, versus reading a carefully culled (or phony) review from the restaurant you’re considering.

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.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

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