Prior to enjoying a full meal at SNOB (Slightly North of Broad) in Charleston, SC, Tim (my boyfriend) and I stopped in at The Gin Joint located at 182 East Bay St.  From the convenient location we were afraid we were going to get some watered down run-of-the-mill drinks.  This speakeasy themed bar absolutely did not disappoint.  The décor consisted of bottles of liquor (locked cages of the good stuff) and long tables for bigger groups and shared dining.  True to the name, they had a large variety gin cocktails, but not exclusively.  Tim’s decision was easy when he read a short bio on an in-house infused tobacco bourbon Manhattan followed by a smoked maple old fashioned with house smoked B maple syrup, Wild Turkey 101 proof, rye whiskey, and black walnut bitters.  I, as always, struggled with the decision but was swayed by the lady next to us to order one of the specality gin drinks featuring cucumbers and basil.  Cucumbers have been an uprising ingredient on the cocktail list for some time but basil was new for me.  I must say, despite its lime green color, it might have been the most refreshing and interesting drink I’ve ever ordered.  After we realized these cocktails were something worth writing home about we decided to try one of their small plates.  They didn’t have a large menu but had a few interesting dishes.  At the time, a couple chefs at CBI were developing soft pretzel recipes so we ordered the soft pretzels that came with a house ground mustard and a sriracha cheese sauce.  The pretzels were soft but hearty  with a perfect buttery brown crust and both sauces great for two very different flavors.  Knowing we had dinner reservations following this snack we didn’t order another small plate but did share a hunk of their house made beef jerky, which is sold for $1.00.  Although the flavors did not go with my basil gin drink, it was really tasty with an emphasis on pepper, perfectly tough, and a great finish to our Gin Joint experience.  We will certainly return to the Gin Joint and look forward to trying the new on trend cocktails they are offering.

http://theginjoint.com/index.html

With the huge variety of virgin oils around today, there is an endless amount of possibilities ranging from frying, aiolis, mayos, and vinaigrettes! I was assigned the task of making seven different aiolis in order to determine different colors, textures, and flavors. Making an aioli is very basic. Start by using a standard blender and blend together 1 whole egg, 1 egg yolk, 1 tsp lemon juice, and a ¼ tsp of salt for about 10 seconds, or until blended. Then begin to slowely add your oil of choice in a slow stream until your aioli thickens up. Once your aioli forms a thick mixture (like a standard mayo) you can then season it to your preference.

Out of the 7 different oils that I tested, I gathered some interesting information. When using an extra virgin olive oil, the aioli tends to have a hint of green color to the final product, which may turn some people off. It would be best to use this in a vinaigrette where color wouldn’t be as much of an important factor. As for the cold pressed soybean and canola oils, they have a very bright, yellow color to the finished aioli. The oils I felt gave me the best product were the sunflower and virgin pecan oil. These oils gave the aioli a pretty off white color and had a smooth taste.  Give them a try yourself.

California has a unique juxtaposition of food philosophies. While they are known for their fresh, seasonal, organic and local produce; California is also the birth place of several large fast food chains. Orange County has a rolling landscape, very different from the grid street system in Chicago; everything is much more spread out. Californian strip malls display a hodge-podge of cuisines, from recognizable big national fast food chains to specific regional chains like In-and-Out Burger. While you can walk a block and have the option to eat any kind of fast food fare from a burger to fried chicken, you can also find restaurants that serve solely local and organic food.

We ate dinner at True Foods Kitchen, a restaurant known for their fresh choices and local food. Their food philosophy is clear and echoes throughout their entire restaurant, the décor, the menu, each plate is simple and balanced, clean and concise.  We ordered several courses: miso soup, tofu and shitake lettuce cups, and a caramelized onion tart to start. All of their appetizers are light and simple. The caramelized onion tart was one of the best I’ve ever had, with gorgonzola cheese and dried dates, it was unexpected and satisfying. Next, we ordered the Farmer’s Market Salad. I could eat this salad every day.  Big pieces of apples roasted squash, goat cheese, walnuts with light vinaigrette. I ordered roast chicken with faro, walnuts, dried cranberries and red spinach for two reasons: I read once that a good roast chicken is the sign of a good chef and I was intrigued by the idea of “red spinach”, and it did not disappoint.

This style of cooking really speaks to me. I left feeling full but not stuffed, satisfied and inspired. The food was able to speak for itself, which I think is one of the biggest challenges of being a chef. Simplicity is the hardest discipline to master. My plate had 5 components, this allows the diner to focus on the details, which can make or break a dish.

When I take a step back and look at the bigger picture of Californian cuisine, it makes a lot of sense. Some fast food chains are desperately trying to use more quality ingredients, to add healthier options and to show that their food is real and not overly processed. I think In- and-Out does a good job of balancing decadence with freshness. There is nothing wrong with eating a hamburger, but if it’s been processed, loaded with fillers and frozen, the integrity of the food has been compromised. People who have never cared what they eat have started to wonder what exactly is in their food; it’s a trend that I’m genuinely excited about. Chicago has plenty of food deserts, places where people’s only option is often fast food, if fast food restaurants can swap out their processed and deep fried foods for some veggies and fresh foods, it could really help a lot of people out.

I have not spent very much time cooking with lamb, so when an order of different lamb cuts came in for Chef Adam, I saw this as a chance to expirement and make a good lunch for my team at Charlie Baggs Inc.  I decided to do a lamb roast so I marinated a lamb shoulder over night in a mixture of orange juice, garlic, thyme, white wine, rosemary, pepper, and salt.  I then seared the meat to give it a nice color and flavor.  I set the oven to 410 degrees and put the meat in for 20 minutes.  This first cooking stage continues to set a nice sear on the meat and adds to the texture of the final product.  I set the meat on a rack in order to catch the drippings.  After 20 minutes I lowered the temperature of the oven to 325 degrees and left it in the oven for 40 minutes.  After 40 minutes I checked the temperature of the meat, and when it reached 130 degrees I pulled it from the oven and let it rest to get a nice medium rare.  I used the drippings from the meat to make a sauce consisting of a corn startch slurry, grain mustard, heavy cream, lemon juice, and salt.

I then cut into the meat and saw that it was medium rare just like I had wanted it to be.  I’d have to say I was rather happy with the results of the lamb.

On a cold and chilly Chicago night, there’s nothing like a taste of Devon Avenue to chase away those winter blues.  Filled with brightly color neon signs, traditional Indian clothing in every almost store front, the Desi Corridor as its affectionately called, is where to find a true taste of South Asia.  This neighborhood is located along Devon Avenue from Ravenswood Avenue to California Avenue. During this trip to Devon, I was on a mission for Butter Chicken and Chapli Kebabs, two dishes that have been on my ‘must try’ list for sometime.  I chose Ravi Kebab on a whim, as the huge tandoori oven and cases of papadams and roti drew me in.

Butter chicken is a Delhi, India specialty that starts by marinating chicken pieces in yogurt and spices and then cooking it in a tandoori oven.  The sauce is prepared separate by combining butter, cream, tomato puree, green chilies and other spices including fenugreek.  The chicken is then cut into pieces and left to stew in the sauce until the chicken is fall apart tender. At Ravi’s, the butter chicken was succulent and juicy, with a good amount of spice.  But if you like spicy, then the Chapli kebabs are your ticket.  They have their origins in Pakistan and they’re not your normal meat on a stick.  Actually there’s no sticks involved whatsoever.  Chapli comes from the Pakistani word meaning ‘flat’.  The kebabs starts with minced goat or lamb, green chilies, and spices.  They are then shaped into flat patties and grilled until crispy.  These bad boys made me sweat, but they were really delicious with a nice crisp exterior.  Thankfully I had a nice cold mango lassi to cool me down.

 I had two minor qualms with the experience.  Firstly, since it is a BYOB restaurant, I figured they would have glasses, but this was not the case.  They served us Styrofoam cups, which was a slightly different drinking experience than other BYOB restaurants.  And secondly, the cheese naan.  I was expecting a fluffy naan with melted paneer cheese, but what I got was a very delicious naan stuffed with what tasted like American cheese.  It tasted good; it just wasn’t what I was expecting.

But overall my first experience in the Devon neighborhood was great.  The meal was very tasty and the servers were very friendly.   I had a couple issues with the experience but overall the food was very flavorful and delicious.  I will definitely be back to compare it to its other great neighboring restaurants, but for now Ravi Kebab House at 2447 W Devon Ave, tops my list.

Reservations: Accepted; BOYB; Lunch & Dinner; Price: $ (1-11)

I went on my first trip with Chef Adam Moore to help out with a dinner party. Upon arriving in Saint Louis, Adam and I bought all the produce for the party the following day. We filled the cart with a variety of produce. We then went to a local meat shop that cured meat in house. We ordered a meat platter consisting of coppa, capricola, lonzo, and Calabrese.

The following morning Adam and I went to the host’s house to begin our work for the day. I started by prepping all the ingredients to cook. I though it was interesting working in someone elses kitchen because it really tests your ability to adapt to a new environment. You have to be extra clean in order to present yourself professionally.

I would have to say my favorite item on the menu was the fried macaroni short ribs. This dish consisted of 72 hour short ribs that were cooked in sous vide. The short ribs were then molded into a ball inside of a creamy mixture of macaroni and panko bread crumbs, and then fried.

As the guests started to arrive, everyone was excited to see Adam and me working. As the night went on, everyone had a great time. Not only here in Saint Louis but in every other dinner party or event that I have attended, the chefs at Charlie Baggs, Inc really know how to show everyone a good time by showing great hospitality and professional skills.

From Ukrainan Village to Logan Square, Chef Jeff Mauro’s re-opening of his popular breakfast and lunch spot, Jam, did not disappoint in the least.  The shiny new digs, located a few blocks away from the Logan Square Blue Line, re-opened officially in mid-November to much fan fare.  So hearing all the buzz around the ‘new’ Jam, I had to check it out.  I went during Brunch service one Saturday morning and at first glance of the menu I wanted to try it all!  I started off with a very good cappuccino and their scotch egg, one of my favorite dishes of all time, executed flawlessly.  When I cut into it the egg was nice and runny and perfectly complimented by the frisee salad, a bitter and sharp contrast to the over-the-top runny egg yolk, fatty sausage and deep fried goodness.  An amuse bouche in the form of a tiny carrot cupcake with cream cheese frosting followed.  Again, flawless execution, the cupcake moist and flavorful without being dry in the least.  My dining companion and I then split our next two dishes, the egg sandwich and the pork liver terrine.  If I hadn’t already had my egg fix, it was going to be satisfied in these two dishes. The egg sandwich (with two over easy eggs) started with a tender and flavorful shredded pork shoulder with creamy ricotta and a plum preserve that tied the whole sandwich together.  My only minor reservation about the dish was the roll, as it slightly muted the components of the sandwich.  The pork liver terrine was probably my favorite dish of all three, a perfect mix of fatty pork terrine, cut by the sweet and sour red cabbage, sweet unctuousness of the onion jam, and piquant note from the stone ground mustard.  All atop a pretzel baguette and topped off with, you guessed it, two sunny side up eggs.  All my favorite breakfast flavors rolled into one dish, it was truly a great dish.  In addition to the great brunch, the service was very attentive and offered me free coffee refills.  It was a truly unexpected and appreciated surprise.  We finished the meal off with two scones to go (I had the pork belly and pequillo pepper scone which was fantastic). 

With its fantastic menu, attentive service and inviting atmosphere, Jam is another great addition to the Logan Square dining scene.  I will definitely have to try the lunch menu and the Blue Plate specials which rotate daily.  Jam certainly has continued their greatness!

Jam Restaurant — 3059 W Logan Blvd Chicago, IL 60647 — 773.292.6011

Reservations: Not Accepted; BYOB: Lunch & Brunch; Price: $$ ($3-15) Cash Only

As I near the end of my first week here at Charlie Baggs Inc., it’s incredible to reflect on how many different projects I’ve helped with so far.  I only started last week, yet I’ve been exposed to a more complete picture of the culinary industry during that time than one year culinary school.  From conceptualizing new menus and dishes for fast food chains, to writing recipes and executing prototypes, there is a lot that goes on in Charlie Baggs’ kitchen. Beginning

I’ve always been drawn to culinary arts, but it wasn’t until my sophomore year at a different university that I decided to transfer to a culinary school.  So far, I’ve completed a year of my culinary training and at this point in the curriculum, you’re sent off on internship to kitchens, restaurants, catering companies, or test kitchens.  It can be a little bit of a shock going from a school environment to a real company or kitchen; but I’m excited to get some real world experience more than anything. Working in a research and development environment allows you to explore so many different aspects of food. For example, today I sat in on a meeting with a group of executives from a company that were sampling prototypes of recipes that Charlie Baggs chefs developed. Being able to be a fly on the wall during that experience, allowed me to understand how various clients think, and how they view their customers and products.  It really shows me that there is a lot of work that goes into a dish; from the first bit of inspiration that becomes an idea, then a recipe, and then with some trial and error, it’s on the plate. I think the more I can understand this process, the better I can be as a chef.

            My name is Kristin Kotis and, happily, I am one of the newest interns here at Charlie Baggs Inc. I grew up in a northwestern suburb of Chicago, and lived in both Freeport and Rockford before becoming a Chicagoan.  Growing up, I have always been very athletic and motivated, and I played softball competitively for about 10 years.  I have always been told by my parents to do what makes me happy.  I am very close with my entire family which consists of my parents Jan and Andy, an older sister Jessica and an older brother Tom.  Yes, I am the baby of the family who will turn twenty on my next birthday. The four of them have helped me into the person I am today.  I am a very family-oriented and responsible person which I believe makes me a good fit for here at CBI.

            Around my junior year of high school, that big question got asked, “Where do you want to go to college?”  I never had a reply and it was getting very frustrating.  My mom sat me down one night and asked me if I have thought of something I can see myself doing for the rest of my life.  I had no response; I was nervous, scared, and anxious to find out what I wanted to do with my life after high school. My mom suggested possibly going to culinary school. I had never really thought about that as a career. I have always loved cooking. I grew up cooking with my mother and grandmother with a Russian and Polish background, along with my grandmother on my dad’s side with a Greek heritage. I was never very confident about things growing up except two things – cooking and playing softball. After my mom suggested culinary school, I remember thinking to that I knew cooking is what I love to do and can’t see myself doing anything else for the rest of my life.

            The search began for the most perfect culinary school for me. My mom and I visited three or four different schools until I found “the one.” I chose to go to Kendall College here in Chicago and can’t believe the impact this decision has had on my life. I have learned so many things that I cannot imagine having gone anywhere else. The structure of the school really helped me to be motivated to find the right place to do my internship which led me to being an intern here at CBI.

            Charlie Baggs Inc. is unlike any other place. Multiple things go on here each day which I feel beyond fortunate to be able to be part of. I learn so many new things every single day. The staff is so welcoming and friendly that I cannot imagine myself doing my internship anywhere else.  I am a firm believer in everything happens for a reason, and this is no exception. Here at CBI, everyone really takes the time and effort to make sure that I am learning something new and actually understand the reasoning of why they want something done a certain way. I feel as if every single person here genuinely cares about each other and are happy to help everyone else out. Not only am I learning more things about cooking, but recently I have been given the opportunity to work in the research and development area of CBI for major companies, including writing different concept ideas.  This has far exceeded my expectations of what I thought a typical internship would be. I have learned more things about the culinary field in the past two weeks than I feel like I have in a whole year of classroom culinary experience. I am so excited to begin my journey here at CBI and cannot wait to see where this amazing opportunity leads me to.

My Mom’s cooking was the first thing to inspire me to be involved in the food industry.  Many of her dishes truly are still my gold standard.  So when she recently came to Chicago I had to take her to a few of my favorite local restaurants I knew wouldn’t disappoint.  Not counting the lunch she made for our office of chefs (brave women, but she nailed it!), the most noteworthy dish we had over the course for 48 hours was a shaved pumpkin salad from The Bristol in Bucktown.  The dish consisted of shaved pumpkin, endive, pomegranate, pine nuts, and a spiced yogurt.  This dish was very delicious, but even more than that it was inventive.  All simple ingredients were used but brought together in such an interesting way.  The pumpkin was shaved, bright orange, and resembled a carrot, still crisp, but had a lovely sweet pumpkin flavor.  The endive, also shaved to match the pumpkin brought a slight bite of bitterness.  The pine nuts added a great crunch and the pomegranate a bright burst of flavor.  The yogurt dressing had hints of curry that were not over powering but really pulled together and complimented the dish as a whole.  I have had some wonderful dishes at The Bristol, this trip the shaved pumpkin salad took the cake.