SANITAS PER ESCAM ~ HEALTH THROUGH FOOD

 

A first for the Midwest, theWIT Hotel Chicago and its vibrant State and Lake Chicago Tavern have achieved the prestigious SPE Certified designation, which assures the guest dining experience as unique, delicious, healthy, organic, and sustainable.

I recently had the pleasure of attending a special media luncheon that launched new menu selections based on the SPE Certified designation.  Featured on the menu were incredibly fresh, flavorful and delicious dining options that will satisfy any heart-healthy palate.  The menu selections were all dairy-free, gluten-free, non-GMO, and vegetarian, and used the finest organic and local ingredients available.

As we learn more and more about the causal effects of food and heath, eating establishments continue developing menu items for their guests that achieve a greater relationship of food and health with dining options that embrace concepts of ingredients that are clean, green, organic, fresh, dairy-free, gluten-free, unprocessed, low in fat and sodium, and locally sourced.  While many dining establishments have chefs that are already well versed in the importance of these aspects, other establishments are seeking ways to be more demonstrative of their commitment to the challenges and benefits of healthy menu options for their discerning guests.  What initially may have been a whisper in the world of dining, has now become a roar and in our daily lexicon.

Over the years, I’ve reviewed a number of hotels, resorts, spas, restaurants, and chefs about their commitment to “Sanitas Per Escam” (SPE), or “Health Through Food”.  Interestingly, the concept of SPE is comparable to the concept of SPA, “Solus Per Aquam/Sanitas Per Aquam”, or “Health Through Water”.  Related issues of sustainability and the environment are also present in the movement “LOHAS”, or “Lifestyles of Health and Sustainability”.  We also see these principles embodied in the LEED Certified program, which is part of the U.S. Green Building Council.

Launched in May 2012, SPE Certified is a restaurant and consulting program that focuses on all nutritional aspects of meals while assuring a superior level of taste and quality for its diners.  The program includes restaurants, hotels, cruise lines, schools, universities and manufacturers of prepared foods.  Paramount to the program are requirements that include nutrition and the sourcing of ingredients (seasonal, local and sustainable); preparation standards and techniques that maintain the nutritional integrity of ingredients; and, enhancing or optimizing ingredient synergies with all functional nutritional attributes.  There are also four levels of certification based on the percentage of menu selections that meet the SPE Certified qualifying criteria.

SPE Certified works closely with physicians, educators, dieticians, nutritionists, culinary experts and restaurant chefs in developing menus along qualifying criteria before awarding them the distinguished designation of SPE Certified.  Ingredients, nutritional dynamics, preparation, presentation and taste must all converge as one comprehensive entity before meeting the certification criteria.

~ The Tasting Menu ~

Kudos to Chicago Tavern Executive Chef Evan Percoco, along with Chef de Cuisine Joseph Marchionna and Pastry Chef Toni Roberts, for the following SPE Certified menu items.  The flavor profiles were unique, vibrant, clean, and delicately balanced.  All SPE Certified menu offerings are designated with a logo, and available for breakfast, lunch, and dinner, as well as a description on the designation.

Butternut Squash Soup (with pumpkin seed pesto and candied fennel) ~ a soul-warming rich and creamy flavorful soup that defies it hasn’t any dairy in it; the addition of pumpkin seed pesto and candied fennel heightened the intensity of flavors.

Deviled Egg (with duck bacon, sweet potato and wild rice) ~ an interesting twist on a favored tradition uses sweet potato puree in place of the yolk with a small baked tasting chip of duck bacon as a garnish, and a lightly seasoned wild rice medley.

 

Seared Salmon (with roasted cauliflower, black lentil and chive yogurt) ~ a wonderfully tasty and naturally sweet seared salmon accompanied with delicious roasted cauliflower on a bed of delicately seasoned al dente black lentils, cradled on a bed of delightfully seasoned puree of cucumber chive yogurt with a hint of garlic.

Mustard Maple Glazed Amish Chicken (with pumpkin, mizuna, panzanella and pickled onion) ~ this perfectly roasted chicken’s robustly balanced maple and mustard glaze was counter-balanced by the delicate sweetness of pumpkin, served with lightly dressed mizuna, panzanella, and pickled onion salad. 

Avocado Brownie (with raspberry fudge sorbet) ~ this decadently rich dessert gets its rich and dense texture from olive oil, superior grade cocoa and sweet avocado fruit, all embellished with a raspberry fudge sorbet.

~ In Closing ~

While many chefs at prestigious restaurants, hotels and resorts continue to plan, prepare and execute their menus based on the foundational principles of SPE, more and more restaurants, hotels and resorts are also exploring the SPE Certified program to incorporate into their day-to-day operations to demonstrate their commitment to all of these issues, and to also benefit their guests’ healthy dining options.  This approach is definitely a win-win for guest and establishment. 

~ Resources ~

theWIT Hotel ~ http://thewithotel.com/

State and Lake Chicago Tavern ~ http://stateandlakechicago.com/

SPE Certified ~ http://www.specertified.com

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; she 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 represented by the specific brand.)

TASTINGS ~ THE GLUTEN-FREE BAKERY

 

Fortunately, I haven’t been diagnosed with celiac disease, which used to be the only reason for individuals staying clear of anything with gluten in it, usually wheat related.  In the past few years, however, the topic of gluten-free has become a growing trend with many opting for it to reduce their carbohydrate intake, in the hopes of losing some poundage.  I find the later an insult to those who have genuine medical need for this type of diet, as I’m sure they’d prefer not to have this often-debilitating disease.  That being said, I set out to taste test a number of bakery type products that were gluten-free.  Most of those I tried had a respectable taste, but didn’t have the real staying power to last beyond two days, which can make the investment to purchase the products less than economically favorable. 

The primary ingredients in many of these products included wheat flour substitutes such as tapioca, potato flour, rice flour, sorghum flour, teff flour, cassava starch, arrowroot starch, etc.; these wheat-gluten-free substitute ingredients also made for an interesting product consistency, taste and texture.  Several of these products were also vegan-friendly.  

  

Food for Life Black Rice Tortillas ~ The image above reflects an optimal visual for this product, which wasn’t my experience.  Perhaps in transit, the samples sent to me became damaged; upon arrival, I placed them in the refrigerator and then when I went to use them, and following directions for microwaving, the product was brittle, stiff and too chewy, making for the chicken and veggie wrap I tried putting together difficult to enjoy eating due to cracking and a tough chew.  Ingredients: black rice flour, organic brown rice flour, organic tapioca flour, sunflower oil, organic chia seeds, rich bran, filtered water, xanthan gum, sea salt.  http://www.foodforlife.com/product/tortillas/exotic-black-rice-tortillas

 

Luce’s Gluten-Free New Italian Artisan Bread and Classic Sourdough Artisan Bread ~ For those who want to make a loaf of bread without all the hassle, these products are ideal.  All of the contents are contained in one bag…bread dough mix, dusting flour, baking parchment and a bag that is used to hold the dough while baking.  While the dough gets a rise and rest period, the dough doesn’t need to be rolled out; once the dough is mixed, rested and ready to place on the baking parchment, all one has to do is to carefully drop the dough onto the parchment and gently form into a loaf form; then, slide parchment and formed dough into baking bag.  I especially enjoyed the product on the day it was first made, and lost its fresh taste by the following day.  Ingredients: (New Italian) potato starch, brown rice flour, modified tapioca starch, gluten-free oats, sorghum flour, rice flour, xanthan gum, sugar, yeast, baking powder; (Classic Sourdough) brown rice flour, potato starch, sorghum flour, modified tapioca starch, millet flour, rice flour, salt, yeast, xanthan gum.  http://www.lucegfbread.com/

Mina’s Purely Divine Gluten-Free All-Purpose Mix, Chocolate Mix and Bread Mix ~ These products do require additional ingredients to be added, in addition to the package mix; only the Bread Mix requires a rest and rise period.  I adapted the recipe for Carrot Cake listed on the All-Purpose Mix and made my own Pumpkin Bread/Cake.  Ingredients: organic rice flour, organic cassava starch, organic sorghum flour, arrowroot starch, teff flour, xanthan gum, guar gum.  The overall taste was wonderful; the “loft” was very high and the texture was cake-like; the freshness lasted for about four days.  For the Chocolate Mix, I followed the package recipe for the Brownies; although tasty and moist, the chew felt crunchy; the baked goods lasted for four days.  Ingredients: organic evaporated sugar cane juice, organic rice flour, potato starch, organic cocoa power, organic cassava starch, organic sorghum flour, teff flour, arrowroot, baking soda, salt, xanthan gum, natural vanilla powder, baking powder, guar gum.  The Bread Mix yielded a small loaf of bread that had an airy texture; a hint of tartness was discernable, due to vinegar required for the recipe; it was best the first day it was made, but lost the light quality by the next day.  Ingredients: organic rice flour, potato flour, organic cassava starch, rice flour, teff flour, sea salt, xanthan gum, guar gum.  http://minaspurelydivine.com/

 

Venice Bakery Pizza Crusts ~ These products tasted delicious, but were a bit brittle.  I tried using one of the crusts for a traditional sauce-based pizza, but found even a thin layer of sauce easily penetrated the crust and made the dough soggy; I got into a habit of sealing the crust with a brushing of EVOO, followed by cheese and then topped with a thin layer of sauce and sprinkled with various Italian herbs; my favorite was to make cheese focaccia with only a brushing of olive oil, followed by cheese and topped with Italian herbs.  Although I enjoyed the products, reheating them the next day in the microwave was less than desirable; however, I found that if I pan heated the slices, they reheated without the product disintegrating too much.  Ingredients: (Vegan Pizza Crusts and Vegan Flatbread) rice flour, tapioca flour, water, potato starch, potato flakes, olive oil, yeast, salt; (Gluten-Free Pizza Crusts, personal size and Gluten-Free Pizza Crusts, full size) same as Vegan varieties, but with the addition of Italian spices and xanthan gum. Enjoyed all of the varieties.  http://venicebakery.com/

~ In Closing ~

Adjusting the palette to a gluten-free diet can be difficult, especially when it comes to finding suitable food alternatives that are tasty, especially bakery goods.  Don’t expect gluten-free bakery items to taste like the gluten-based items; it’s a different taste experience, and one that can be tasty and satisfying.  

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; she 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, www.forbes.com; all other photos as represented by the specific brand.)

HOLIDAY GIFTING FOR THE FOODIE, COOK AND BAKER

  

If you have a foodie, cook or baker on your gift list, here are a few of my favorite gifting items to consider.  These items lighten the prep load with interesting and fun gadgets, accessories and ingredients.  Don’t forget to gift yourself.  Enjoy!

  

Average Joe Artisan Bread Kit ~ If you’ve convinced yourself that you’re incapable of making a fabulous crusty loaf of artisan bread, think again.  This Bread Kit will turn you into a master baker in a very short time.  The Gift Edition of this fabulous Kit comes with everything you’ll need to make three fabulous loaves of bread, including a cookbook (and cheat sheet), baker's tools (dough scraper, baker's blade), enough ingredients for three loaves (flour, sea salts, yeast, bread dust), and kitchenwares (bread pot, measuring cups, measuring spoons, stainless steel mixing bowl, wooden spoon, sprayer, steel sponge).  The brain’s behind this is Joe Bellavance and he suggests the following tips to guarantee that perfect loaf each and every time: “Use a low-maintenance technique so that you're inclined to bake more often, aka pick a recipe that is simple and not labor intensive; the only time you should touch the dough is to mix it and shape it, otherwise, keep your hands off it; use a high-quality, high-protein flour that develops good gluten and noticeable oven spring; if you don't use a mixer, knead the dough just a little bit after mixing; let the dough rise for 18+ hours to give the yeast time to convert the flour's starches to simpler sugars; use an independent oven thermometer to ensure accurate baking temperature; your bread is still baking when it comes out of the oven, so if you can stand the suspense, let it cool for at least two hours, four hours is even better, but six hours is optimal for setting the crust; use a sharp bread knife; and, enjoy your premium bread with premium butter, olive oil, etc. perfect loaf each and every time.”  Makes perfect crusty and delicious bread every time.  http://www.breadkit.com/

 

Indian As Apple Pie ~ The ingenuous Spice Tiffin is the perfect culinary tool for keeping spices and seasonings organized, secure and at the ready.  Made from durable stainless steel, this clever unit holds seven removable containers; each container has a “half moon” segment that allows for easy leveling of the ingredients with the included measuring spoons (one tablespoon and one teaspoon).  A secure recessed lid covers all the containers when not in use and the measuring spoons fit on top of the lid; another secure cover lid fits over that; the secure covers further keep ingredients fresh and help to extend shelf life.  The Spice Tiffin can be used for creating different types of spice assortments, such as a hot cereal tin of favorite toppings, a cake or cookie tin of spices and seasonings, additional ethnic-themed ingredient tins, addition to Indian cuisine (e.g. Italian, Mexican, Middle Eastern, etc.), an ice cream-themed tin, etc.  The Spice Tiffin has a compact design making it ideal to stack multiple tins and minimize storage space. http://www.indianasapplepie.com/

Mrs. Fields ~ These latest baking innovations are not only clever, but they take the effort out of baking, turning each recipe into a masterpiece.  For the inventive baker, the Brookie Pan allows the creativity of baking a brownie with a cookie in the center, doubling the sweetness of the treat.  Another must for the adventurous baker is the Half N Half Cupcake Pan, which allows for the pouring of two different batters into each segment, and allowing for the cupcake to have to distinctive flavored vertical halves.  The Cool Bake elevates cookie baking and cooling to a new level; a separate baking and cooling tray fits snuggly into the bottom portion of the entire unit; once your cookies are baked, simply remove the tray and allow it to cool without having to transfer cookies to another cooling tray; can also be used to roast vegetables, bake potatoes or pizza.  The Baker’s Sto-N-Go makes transporting baked masterpieces easy and takes the worry out of damaging cookies or brownies.  Each product is made out of non-stick carbon steel; even heat distribution and easy cleanup.  http://lovecookingcompany.com/

 

Prepara Kitchen Tools ~ The Herb Savor will keep herbs fresh for weeks, although you’ll probably use your greenery up before then; the bunch of herbs are placed in the form so that the stems are positioned into a small water well; the vertical Herb Savor is designed to sleekly fit into the refrigerator door.  The Roasting Laurel is the perfect tool for roasting meats, poultry, vegetables, etc.; made from malleable silicon, it can easily be shaped into any form desired; for roasting, the meat or poultry is placed so it’s resting on top of the form; this allows an even flow of cooking temperature so that the underside is thoroughly cooked and creates convection; fat also drips down into the pan, making the meat or poultry healthier; my roasted chicken was perfectly cooked and delicious; the form is also ideal for cooking stuffed peppers; the flexible form can be used to rim the upright stuffed peppers and keep them in place.  http://www.prepara.com/

 

 

Savory Spice Shop ~ Here’s a one stop shop for all your culinary needs in seasonings, spices and beyond. Products are organized in groupings, making it easier for the cook to avoid having to look through a lot of inventory just to find what they need for that special recipe; if you’re interested in salts, curries, etc., simply go to that specific shelving area and browse.  Helpful and knowledgeable staff will answer any question and help demystify any culinary confusion the cook might be experiencing, whether they’re a newbie or an experienced one; they’ll even make suggestions on how to use the ingredient, or recommend alternatives.  http://www.savoryspiceshop.com/illinois/chicago-lincoln-square.html

~ GIFT CERTIFICATES ~

If you’re stumped on what to get as a gift for that special foodie or cook, there’s no harm in relying on a gift certificate.  I’m especially fond of gift certificates to stores like Eataly Chicago (or New York), Sur La Table, Williams-Sonoma, Crate & Barrel, for example.  Gift certificates at establishments like these can be used to make food purchases, gadgetry, cookbooks, prep tools, serveware, etc.  Lately, I’ve also become fond of the Williams-Sonoma Cooking School in Chicago (and now San Francisco).  Eataly New York (and soon in Chicago) also has a Cooking School.  Both Sur La Table and most Williams-Sonoma locations also offer abbreviated cooking classes.  And, what’s not to love about getting a gift certificate to Amazon or Barnes & Noble to use for making cookbook purchases?  And how about wines?  Allegrini Estate Wines and Robert Mondavi Estate Wines immediately come to mind.  Then there are gift certificates to stores like Whole Foods Market or Trader Joe’s.  And, there’s nothing wrong with gift certificates to discounters like Home Goods, Bed, Bath & Beyond, or Cost Plus World Market for cooking and kitchen needs.    
 

~ STOCKING STUFFER IDEAS ~

 

Back to the Roots ~ Grow your own organic mushrooms in a sustainable medium; yields several sproutings.  https://www.backtotheroots.com/

Edge of Belgravia ~ This ergonomic ceramic blade chef’s knife will make you feel like a pro and elevate your knife skills.  http://www.edgeofbelgravia.co.uk/

Fabrikators ~ Clever ideas to gently scrub veggies; also, cleanup accessories made from natural recycled materials.  http://shop.fabrikators.com/us/

Proteak Renewable Forestry ~ These beautiful and durable cutting boards are made from sustainable teak wood.  http://www.proteak.com/

The Spice Lab ~ Global salt varieties packaged in compact test tube containers and tube racks; elevates any recipe or cooking style.  http://www.thespicelab.com

~ FINALE ~

No matter the reason or the season, gifting is a wonderful way to share a heartfelt sentiment.  What better way to connect with someone you care for than gifting them with something that is centered on food? 

 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  To you and your loved ones, Merry Christmas and a promising and hope-filled New Year! 

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; she 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 from www.reasonstobelieve.com.  Additional photo credits as represented by the specific brand.)

EATALY CHICAGO HITS THE CITY IN GRAND STYLE!

Mamma Mia!  This place is incredible!!  Eataly Chicago is a mega food and eatery emporium of all-things Italian.  It's eye candy for the foodie, foodie-wannabe, tourist and curiosity seeker.  It’s two floors and 63k SF of sprawling goodness where some ten thousand items await to be stared at and drooled over and then purchased, including restaurants and to-go options.  

  

The Eataly brand has been a global success.  It currently has twenty-five locations, including the one in Chicago, which opened December 2^nd.  Other locations include New York City (1), Italy (10), and Japan (13); locations in Turkey and Dubai are slated for opening, with the next proposed U.S. location in Philadelphia with whispers of Boston and Los Angeles.  It doesn’t matter where Eataly decides to open, because the new locations will be met with tremendous interest and eventual success.  

(Eataly Chicago Owners)

The Chicago location’s owners include Oscar Farinetti, Lidia and Joe Bastianich, Mario Batali, and Adam and Alex Saper, and cost a whopping twenty million dollars to build.  This location was dedicated to Oak Park resident Ernest Hemingway, who was a frequent visitor to Italy.  Eataly Chicago is situated near Chicago’s tony Mag Mile (Ohio and Rush Streets), and is surrounded by upscale retailers and hotels, and plenty of foot traffic from nearby office workers and tourists.  It was a fortuitous decision to plant the latest Eataly in this vibrant location.  It was also a logical decision to make Chicago its second U.S. location, given the rich Italian heritage of the residents that live throughout the Chicago-area.  The Chicago-area’s Italian business and cultural presence is also notable and includes the Italian Consulate General, the Italian American Trade Commission, Italian Cultural Institute and the Italian Tourism Board; it is also home to the Italian Cultural Center and the National Italian American Sports Hall of Fame.

(Artisanal Cheeses)

Eataly Chicago features a dynamic array of artisan crafted foods and beverages that can be savored in-house at its various cafes and restaurants, or purchased as takeout.  There are also specialty markets featuring a seafood shop, meat and butcher shop (including a rotisserie), a Neopolitan-style pizzeria (wood-fired), gelato (made on-premises), bakery (including exquisite pastries and breads made on-premises), cheeses (including fresh made mozzarella and aged), fresh made pastas, a salumi (cured meats), produce (including a “vegetable butcher” that will clean and prep your selections at no extra charge), wine shop, beer (including an inhouse micro-brewery), market staples, including dairy, spices, seasonings, sauces, dried pastas, rices, teas, coffees, preserves, honey, sweets and candy, olive oils and specialty vinegars, etc., books and housewares, including prep tools, cooking vessels, dishware, stemware, etc., personal care, including skincare, hair care, soaps, etc.), clothing, jewelry and even the furniture that’s used throughout.  All total, there are some ten thousand items available for purchase.  There’s also a stunning array of gift sets just perfect for the holidays; or you can create your own.  About the only items I didn’t notice being offered were household cleaning and paper goods.

(Proscuitto Cotto Parmacotta, Housemade Artisanal Mozzarella and Focaccio)

I had the pleasure of attending a pre-opening and found that I barely scratched the two floors during a limited two-hour period.  I did get a chance to sample some of the food items and quality was the cornerstone for all of the items.  While many of the prices can lead to sticker shock ($15 for a 28 oz. can of San Marzano tomatoes, $17/lb. for Arugula, $12/lb. for Frissee, $25-$40+ for Panettone, etc.), the message of superior quality imported goods does resound.  Obviously with prices this high, it might deter many from experiencing something as beautiful and as exciting as Eataly Chicago.  

(Housemade Artisanal Bread)

UPDATE: As I was completing this article, a message had been posted on the website and Facebook page for Eataly Chicago alerting people that they would be closed December 9^th…..

Thank You, Chicago!

Posted on December 8, 2013

Dear Chicago,

What a week! We have never felt more welcomed! More than 120,000 visited our new location, more than 80,000 dined with us at our restaurants and more than 30,000 Chicagoans purchased our food and enjoyed cooking it at home. Never, ever has another Eataly been as successful as our new outpost in Chicago…therefore we say: THANK YOU, CHICAGO!

You have understood and grasped our “experiential” concept and our love for all things Italian and local, along with our priority for high quality food, and passion for education.

Because of this deep understanding of our manifesto and what we believe in, we have decided to close the store on Monday, December 9th, in order to preserve our standards of quality and service. We want to pay back your love and passion for Eataly Chicago by providing you the best food and the best service.

See you all bright and early on Tuesday at 8AM at our Caffe Lavazza!

Thanks again Chicago,

The Eataly Team

~ A FINAL THOUGHT ~

Best wishes to Eataly Chicago as it moves forward and continues bringing this exceptional all-things Italian experience to all who may enter their doors.  http://www.eataly.com/chicago

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.  Ciao!

  

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; she 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 represented by the specific brand.)

OLIVES FROM SPAIN

  
I’ve had a love affair with olives since I was a young child.  Whether they were small ones, big ones, ones placed on my finger tips and then eaten, black or green, stuffed, dry cured, as a tapenade, added to salads, spreads or sauces, used as toppings or as a garnish, I’ve loved them all.

I recently attended a special luncheon featuring “Olives From Spain”.  The special menu offered a variety of exquisitely prepared menu items created by highly acclaimed Chef Michael Kornick, and was held at his mk The Restaurant.  The Trade Commissioner of Spain, Maria J. Fernandez, gave introductory remarks about this delightful fruit, pointing out that Spain’s rich climate and micro climate make it ideal for cultivating and growing olives and that Spain is the clear leader in olive producing countries.  She also pointed out that the majority of its production is extracted as olive oil.  In six recent growing seasons, Spain’s overall production accounted for an impressive twenty-five percent; however, in 2012, Spain’s olive production represented an impressive thirty-nine percent of the world’s olive trade.  (http://www.olivesfromspain.us/)

(l. to r. Yours Truly, Chef Michael Kornick, Trade Commissioner of Spain, Maria J. Fernandez)

The menu consisted of hors d’oeuvres that included marinated Black Gordal and Green Manzanilla olives with toasted fennel, fennel fronds and orange zest and juice; marinated pimento stuffed Green Manzanilla olives with dry chilies and lemon peel; Chorizo stuffed Black Gordal olives; and, Spanish black Gordal olive tapenade.  The first two offerings were perfumed with fragrant aromatics and the citrus heightened the delicate sweetness of the olive fruit; the second had just the right amount of heat to embellish, without overwhelming the delicate fruit.  The tapenade was refreshing and also delicate.  What I especially enjoyed about the olive presentations was that none of then had a salty or briny taste, which often ruins the delicate and sweet flavor of the olive fruit.  Spanish olive oil was also used in the preparations, which further complemented these delicious creations; the taste was smooth with no after-taste or bite.

(Chef Michael Kornick preparing some of his delicious hors d'oeuvres)

The first course was a salad of shrimp and orange scented Green Manzanilla olives.  It was served with a white, La Miranda Granada Blanco (2011); the dryness of the wine provided a balance to the overall sweetness and delicate flavors of the salad.  

(Salad of Shrimp with Orange Scented Green Manzanilla Olives)

The second course featured two salad tastings; one consisted of Black Gordal olives, blue cheese and scallion dressing, watercress and cherry tomatoes; the other consisted of stuffed Green Manzanilla olives, orange and walnut vinaigrette, field greens, frisee and endive.  These were served with a white, Avanthia Godello (2011), which had a heartier fruitiness; it felt “cottony” in the mouth.  The fruitiness of this wine elevated the subtle tanginess of both salads.

(Green Manzanilla Olives with Orange and Walnut Vinaigrette)

The third course featured a paillard of chicken, served with Black Gordal olive relish, arugula, tomatoes and Vidalia onions.  This was served with a red, Muga Rioja Reserva (2009), which never overwhelmed the incredible deliciousness of this dish.  While I enjoyed the other delicious courses, I felt this one was the star.  The slight tang and very dry overtones of the wine, albeit strong, took a back seat to the incredible flavors of this perfectly prepared dish.  Clearly, out of all of the dishes enjoyed, this one was my favorite.

The exquisite meal ended with a variety of sweet sugar cookies created by pastry Chef Lisa Bonjour.  Her delectable desserts included chocolate chip, shortbread, sugar, and oatmeal raisin varieties.  For more information on this outstanding restaurant, visit http://mkchicago.com/

~ FINALE ~

It was enjoyable exploring and experiencing the exquisitely prepared dishes featuring Olives From Spain and created by Chef Michael Kornick.  Each creation paid homage to this much-loved fruit and elevated it to an art form.  The next time I nibble on an olive, I’ll vividly recall this incredible dining experience.

For copies of these delicious recipes, please email me directly.

Update: Congratulations to Mr. A. who submitted the winning recipe as part of “Celebrating Hispanic Heritage Month”; the prize package included Cuban-themed food products and prep tools. 

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; she 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 represented by the specific brand.)