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.)

AROUND THE KITCHEN ~ TASTINGS AND BEYOND

 

(Prang's aids for object teaching--The kitchen - Library of Congress)

  

I’ve always enjoyed trying new foods, new recipes and new kitchen prep tools.   For the most part, these discoveries have enhanced my food kingdom.  In this article, I’m sharing with you some recent finds that fall into this broad category.  Of interest are the grouping of related items discovered at the recent and massive International Home + Housewares Show (IHA), held in Chicago at McCormick Place this past March.  This annual event puts on display the industry’s latest and greatest in product innovation, technological advancement, design, color, and convenience. 

With over 2,200 exhibitors set-up in three separate buildings, in aisle space alone, there’s over twenty-two miles of eye candy; then there are the 30,000 plus trade visitors from all parts of the world.  The IHA was a four-day product and services extravaganza, complete with hundreds of professional development workshops, keynotes and a show favorite, cooking demos by celerity chefs and cookbook authors on the expo floor and in the cooking theater.  Much of the show had to do with inter-connectivity of cooking with handheld devices (e.g. Smartphones, iPads, etc.); I’m old school and preferred the basics approach, which was still very much present at this impressive event.  For more information on this outstanding event, go to http://www.houewares.org/show. 

As is my custom, I’m only featuring those products I’ve actually tested in my home kitchen.  As newer launched products become available, received and tested, I’ll feature those in future articles; noteworthy is that many of the exhibited products won’t be launched to the consumer until sometime during the fourth quarter.  

~ The Housewares Show ~

  

Squish Expandable Over the Sink Colander ~ I fell in love with this line and especially this collapsible, removable and all-around must-have food preparation Colander.  If a product can make food preparation fun and effortless, then this one wins hands-down!  This Colander is adaptable to varying sink widths for easy rinse and drain chores and converts to removable two-quart baskets for individualized chores; the baskets are also self-standing, quick draining and dishwasher safe’ made of non-toxic materials.  The entire Squish Expandable line offers colorful and practical ways to prep foods.  http://www.robinsonus.com/Brands/Squish.aspx

 

The Original GreenPan ~ 3d I Love Fish & Vegetables 10” Frypan ~ The dimpled surface of the Frypan allowed for sautéing or stir frying delicate food items like fish or vegetables evenly, with an evenly distributed and maintained temperature; distribution of oil or liquids were also evenly distributed and maintained; this prevented bruising of the delicate flesh of the contents.  Less oil was needed for cooking, making recipes healthier and virtually fat-free.  GreenPan led the way with the Ceramic Thermolon™ technology; this first of its kind in the non-stick cooking arena allowed for a healthy non-stick cooking surface that was also scratch resistant, warp-resistant, and easy to clean.  Using the 3d I Love Fish & Vegetables Frypan, I made a healthy and delicious Caponata using the recipe from the “GreenPan The Perfect Pan Cookbook”.  I also made sautéed mushrooms on one occasion, and sautéed sliced apples on another.  The versatility of this pan made cooking effortless and goof-proof; there also weren’t any food odor transfers either, despite the variety of food items prepared.  http://www.green-pan.us/us/3d-cookware-7207.htm

Tervis 16 oz. Tumbler ~ Since 1946, Tervis has been the definitive insulated tumbler design with its patented air sealed, double walled fabrication that keeps hot beverages hot and cold beverages cold longer than conventional drinkware; there’s also with minimal condensation and so far, I haven’t noticed any staining whether I have coffee or tea; I also don’t notice any coffee taste when I have tea; products have a lifetime guarantee, are dishwasher safe and made of non-toxic materials; they’re also made in America. http://www.tervis.com

Pure Safe Shell 20 oz. Glass Bottle ~ The best selling feature about this take-with product is that it has a patented design so in the event it falls or is dropped on the floor, breakage and shattering is self-contained, and any liquid inside remains inside without splattering about; when a conventional glass bottle falls and breaks, any liquid contents go flying, as do broken pieces of glass.  The downside to this product is that it’s weighty even when it’s empty, since glass is a heavier substance compared to plastic products, when it’s filled with a liquid, it becomes even weightier, making it’s portability an issue. http://www.pureglassbottle.com

~ Food Tastings ~

 

Dave’s Gourmet Pasta Sauces ~ Organic Red Heirloom, Butternut Squash, and Wild Mushroom ~ For some cooking purists, even considering using a jar of pre-made “anything” is tantmount to culinary heresy, but when it comes to these tasty gluten-free Gourmet Pasta Sauces, all of that becomes folly.  For that just picked off of the vine taste, the Organic Red Heirloom Gourmet Pasta Sauce has that just-picked fresh taste.  Made from all organic ingredients, this delicious sauce is made from heirloom and other tomato varieties, onions, carrots, fresh garlic, EVOO, basil and oregano; loved this over cavatappi.  The Butternut Squash Gourmet Pasta Sauce had just the right balance of sweetness to it, so that the squash melded in falvor and texture with tomatoes; I loved how it dressed up basic turkey meatballs.  Winner of New York’s 2009 Fancy Food Show Best Pasta Award, primary ingredients include butternut squash, tomato paste, red bell pepper, celery, onion, and garlic.  The Wild Mushroom Gourmet Pasta Sauce was an outstanding tasty sauce that had plenty of umami going on for the palette; primary ingredients include tomatoes, mushroom mélange (shiitake, porcini, button, etc.), onions, carrots, and EVOO; delicious over sautéed white button/oyster mushrooms and sliced Portobello.  All three sauces were delicious as a standalone over pasta, polenta, quinoa, or rice, or perfect when used in a recipe that included meat, poultry or fish.  This is definitely the right sauce with the perfect taste for carnivores and vegans.  http://www.davesgourmet.com/

TCBY New Silk Vanilla Almond Frozen Yogurt ~ Just in time for the heat of summer, this luscious and intensely refreshing Frozen Yogurt treat, is perfect!  And, if you’re a fan of delicious rich-tasting Silk Almond Milk, you’re going to absolutely love this frozen version that’s also dairy-free and gluten-free.  A welcome treat for those that are lactose-intolerant or who have celiac disease.  Better than ice cream and just as refreshing and tasty!  http://www.tcby.com

Real McCoy’s All Natural Organic Baked Vermont White Cheddar Rice Puffs ~ I received an insufficient amount of product to adequately review for quality and consistency.  That being said, the product’s taste was dense and had a very chewy texture, and wasn’t at all airy or “puffy”, and lacked a snappy crunch.  The white cheddar taste was difficult to discern and virtually non-existent, although it had a trace amount of white cheddar dust on the pieces.  http://www.realmccoysnax.com

~ Lastly ~ 

Keep your culinary palette primed by continuing to discover the new and never before tried.

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 www.time2design.biz; all other photo credits, as represented by the specific brand.)

RESTAURANT FIND ~ CARRABBA'S ITALIAN GRILL

(Limoncello Cocktails)

“There is no sincerer love than the love of food.” By George Bernard Shaw

It’s funny how sometimes you can live in an area for many years and first discover a restaurant that you claim you never knew about, let alone noticed in a heavily congested area.  Such was my “discovery” of a local Carrabba’s Italian Grill in Woodridge, IL.  The Carrabba’s Italian Grill franchise is located throughout the U.S.  http://www.carrabbas.com/restaurant/locations/il/woodridge/woodridge/index.aspx

I recently attended a special media dinner sampling of some of the dishes from a new menu offering.  While portion sizes were ample, what impressed me most was that the setting was like being at a family member’s home for a delicious dinner of traditional Italian classics.  Throughout the presentations and tastings, I often and fondly recalled my Italian mother’s homemade cooking; the tastes were that delicious.  For sure, the dishes were comfort food, but each one was fresh made and cooked to perfection.  

~ First Tastes Menu Preview ~

Arancini ~ These crispy hand-breaded bites of Risotto, Italian fennel sausage, red bell peppers and Romano cheese stuffing were accompanied with a delicious fresh made marinara dipping sauce.

Pollo La Scala ~ Sautéed chicken in white wine, topped with a Mascarpone and roasted red bell pepper sauce.

Mahi Wulfe ~ Lightly breaded and wood-grilled Mahi, topped with artichokes, sundried tomatoes and house made basil lemon butter sauce.

  

Rigatoni Martino ~ Wood-grilled chicken with sautéed mushrooms and sundried tomatoes, tossed with rigatoni in their house made tomato cream sauce.

 

Prosciutto-Wrapped Pork Tenderloin ~ Wood-grilled prosciutto-wrapped pork tenderloins dressed with a port wine and fig sauce.

Conchiglie Al Formaggi ~ Shell pasta dressed in a housemade Alfredo sauce made from a mélange of cheeses that included Mozzarella, Fontina, Romano, parmesan and goat cheese.

Mini Cannoli ~ The iconic sweet that combines a crispy shell stuffed with sweetened Ricotta cheese and chocolate chip filling, garnished with pistachios and powdered sugar.

~ Additional Taste Treats ~

An extra virgin olive oil dipping sauce was also served, along with fresh made Italian bread.  The dipping sauce was a house blend of Italian herbs and EVOO.  The herb mix included fresh minced basil, Italian parsley and crushed garlic, along with dried oregano, rosemary, red pepper flakes, granulated garlic, black pepper and kosher salt.  Refreshing libations included Limoncello Gimlet (Hendricks Gin, Limoncello, simple syrup, and lime juice) and a Limoncello Drop (Limoncello, simple syrup, Absolut Citron, and macerated raspberries). 

~ Lastly ~

What I learned from this tasting opportunity is never to ignore restaurants that are in your own backyard.  You never know what you’ve been missing all these years!  One of the founders of Carrabba’s Italian Grill has adapted the above George Bernard Shaw quote, and appears on their takeout bags, “There is no love more sincere than the love of food.”  That’s a very appropriate sentiment for this wonderful new dining find.

  

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 specific brand; all other photos by Jennifer Haderspeck.)

LA SCUOLA DI EATALY CHICAGO

Ever since Eataly Chicago opened its doors in early December 2013, the all-things Italian mega-emporium has continued to dazzle everyone with its impressive offerings.  Eataly Chicago recently opened its long awaited cooking school, La Scuola di Eataly and has become the icing on the cake.

Esteemed and legendary chef, restaurateur, cookbook author, and award-winning television celebrity Lidia Bastianich is La Scuola’s Dean, who has meticulously curated the classes, menus, course materials, food ingredients, libations, and chef instructors.  Following is a brief summary on what “students” can expect from the cooking school classes ~

“At Eataly, good eating is about engagement and education. We want you to know our food, our chefs and the producers who inspire us. Beloved Chef Lidia Bastianich has handcrafted a variety of classes at our cooking school, each offering a unique culinary experience. La Scuola di Eataly is Italy for food lovers from the people who are most passionate about food, wine and beer.”

I was thrilled to attend a recent class, “La Scuola 101”, which was taught by Dean Bastianich.  This outstanding class included the following coursework menu and wine pairings. 

~ Menu ~

Insalata Cotta & Cruda (Cooked & Raw Salad)

Risotto Alle Pere Con Grana Padano (Risotto with Pears, Black Pepper & Grana Padano)

Pesce Spada All’Uso Di Bagnara & Zucchine Con Acciughe & Capperi (Steamed Swordfish Bagnara-          Style & Zucchini with Anchovies & Capers)

Zabaglione Con Biscotti (Traditional Custard with Italian cookies)

(Also served, crusty whole-wheat Italian bread and extra virgin olive oil for dipping.)

~ Vini ~

Flor, Prosecco NV, Veneto

Bastianich, Adriatico Friulano 2011, Fruili-Venezia Giulia

Bastianich, Vespa Bianco 2011, Friuli-Venezia Giulia

Bastianich, Rosato 2012, Friuli-Venezia Giulia

Fontanafredda, Brachetto D’Acqui DOGG 2012, Piemonte

~ Tips Gleaned & Reiterated ~

1.     Risotto requires Arborio rice, which has the highest starch content; the slow cooking process insures the release of the starch to yield the perfect finished dish.

2.     The best vinaigrette has a measured balance of 2/3 parts oil to 1/3 part acid.

3.     Using a coarse salt for recipes that have a longer cooking time, will allow for the salt to dissolve.

4.     Different salts take on the characteristic taste profile depending on their location of harvest.

5.     Olive oils will have different taste characteristics depending on the region they’re from; Lombardy/Liguria are buttery and light; Umbria/Tuscany are peppery; Calabria/Sicily are green/vegetal.

6.     Be sure to read the olive oil label; if it doesn’t state “Product of Italy”, then it’s not a pure product and probably a blended version.

7.     Balsamic vinegar takes on average seven years to properly age; the taste characteristic will depend on the types of barrel wood used throughout the aging process.

8.     Regions will have their preference for the type of cheese used; Lombardy, Grana Padano; Parma and proximate regions, Parmigiano-Reggiano.

9.     To neutralize or tame the taste of a recipe, add fruit, like apple or pear.

10.  As always, fresh is best to assure quality in the finished dish.

~ An A-Plus ~

Each of the dishes were thoroughly explained throughout the cooking process; there was also sufficient time for students to ask questions throughout the process; each of the wines were exceptional tasting, with a bright and clean crispness that never over-powered the delicate tastes profiles for each dish. 

One of the things I’ve always admired about Chef Lidia through watching her shows on PBS, is that she takes the time to simplify things without being condescending or patronizing.  She always makes you feel like you’re the only person in the conversation.  She clearly loves family, food, wine, history, cooking, and teaching; she makes her passions known honestly, while making you a part of those passions.  And while she shares aspects of her family, history, and difficult upbringing with great pride and clarity, there’s also the subtle reminder that she has a curiosity to continue learning newer things and continue sharing with others.  

 

~ Details ~

Classes are conducted in a classroom setting that includes tables that can accommodate up to fifty students.  The classroom is equipped with high-tech commercial grade equipment by Sub-Zero and Wolf, and part of the ArcLinea Design Cooking School concept and outreach.  While chef instructors use a mic for projection, there are also two widescreen viewing monitors, so students won’t miss out on any of the expert demonstrations by the chef instructors; and, while the classes aren’t hands-on, they do offer an in-depth, step-by-step primer on all of the minutia for each of the prepared recipes, including techniques in prepping, cooking and shortcuts, ingredient detail and suggested products (e.g. seasonal, organic, fresh, frozen, etc.), presentation and entertaining techniques, etc. 

Each two-hour class costs between $75 and $110.  In addition to receiving copies of recipes for each prepared dish, information on each wine pairing is also provided; students get to taste generously sized portions of each course, as well as a glass of each featured wine pairing; students also receive a discount for purchases made that day in the store; all ingredients used for each of the dishes are readily available in the store. 

~ Resources ~

La Scuola di Eataly ~ http://www.eataly.com/chicago-school/

Lidia Bastianich ~ http://www.lidiasitaly.com/

~ Lastly ~

No matter the level of proficiency in cooking, all students will learn something new and invaluable in each of the many classes offered.  To read my review article on Eataly Chicago’s opening, “Eataly Chicago Hits The City In Grand Style”, click on the archival date for December 9, 2013. 

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.

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