Here at CBI we represent a slue of football teams, both college and professional.  We may disagree on who to root for on Saturday and Sundays but one thing we can agree on is tailgating.  Usually the responsibility of food and drinks is delegated and variations of chip dips, veggie plates, mini-meatballs, and desserts are served during the big game, but who is in charge of food safety?  May sound dorky but how often do you go home after tailgating feeling less than par?  Although feeling sick could be a result of one too many Clemson inspired purple and orange Jell-O shots or the disappointment of another Purdue loss but you would be surprised how often it is from foodborne illnesses.   Bacteria can grow on almost any food, so after you wash your hands wash all of the food you’re preparing and store appropriately.  No prepared foods should ever sit at room temperature (68-77 degrees Fahrenheit) for more than two hours.  The bacteria growth danger zone is from 40 to 140 degrees Fahrenheit, this being said a good rule of thumb is ‘if it’s hot keep it hot, if it’s cold keep it cold’.  For cooked meats and warm dips keep the dish in a Crockpot or heating pan to prevent growth of Clostridium perfringens.  For cold mayo-based vegetable and chip dips as well as potato salads and sandwich spreads have one bowl full of ice under your serving bowl to prevent growth Staphylococcus aureaus.  It is also important not to cross contaminate causing Salmonella or E. coli to grow.  Raw meats should be stored by themselves and should not be cut with the same knife or placed on the same plate.  Discard the raw meat plate immediately and have a second plate ready for the finished, fully cooked, meat product.  These small, yet costly mistakes cause millions of football fans to search for comfort in the pretty pink Pepto-Bismol bottle while spending hours in the bathroom or even the hospital.  This football season take some responsibility and do your part to prevent foodborne illness amongst your friends.  Just remember when it comes to food safety: ‘When in Doubt, Throw it Out!’

Disclaimer: This proves that although I have a serious passion for food, I still have so much more to learn!

For my boyfriend’s birthday I polled the employees of CBI to find a great new place neither of us had been to before.  After researching the menus and discussing it with Tim (my boyfriend) we decided on Piccolo Sogno located on Halsted at Milwaukee and Grand.  The inside was beautiful but we heard the outside patio was the place to be!  This blog really begins when we were ordering our entrées.  (I don’t want to make light of the atmosphere or the wine, appetizers etc. because they were all delightful but there is a point to this!)  Anyway, Tim ordered the short ribs with polenta and vegetables and I ordered spaghetti neri, a black pasta served with clams, muscles, calamari, and shrimp (all delicious things I love!).  I thought the pasta being black was just a cool perk and didn’t put any thought into what makes it black.  Green noodles are traditionally spinach, red noodles are made with tomato or roasted peppers etc. but what makes black noodles black?  I asked our server and he mumbled out “it’s soaked in ‘squiddle’ to give a really extraordinary flavor!”  After that description he flew off leaving us even more confused.  We played with the word ‘squiddle’ for a few minutes trying to figure out what he was talking about.  Finally, Tim in a joking voice said “what if he actually said they’re soaked in squid ink!?”  My face turned thinking about my delicious seafood pasta soaking in an animal’s defense mechanism…

 Our food arrived and Tim dove right into his ‘fall-apart-eat-with-a-spoon’ tender short ribs while I looked intriguingly at my very blackest black pasta.  Anyone who knows me can tell you I will never turn down trying new food (especially after a glass or two of wine).  So I gave it a twirl figuring worse comes to worst I eat half of Tim’s and we indulge in two desserts or stop at Chipotle on the way home.  Boy was I shocked!  By no means could this exquisite pasta have been soaked in squid ink.  It had a bit more texture than regular noodles and flavor that I can hardly describe. Our server came back to check on us and I had to know the truth.  Sure enough he was not saying ‘squiddle’ but in fact my beautiful black pasta was soaked in squid ink.   Needless to say I was way too invested in the flavors of the pasta to care what it was soaked in!  It added a ‘just caught’ fish flavor to the pasta without crossing into the dreaded fishy taste.  Now looking back and after doing some research I still think the concept is a little weird. (Probably doesn’t help that I watched a “How to Harvest Squid Ink” video on youtube…)  But both the pasta and our whole experience at Piccolo Sogno was wonderful.  If you ever get the opportunity to try either, dive-in and enjoy!  As for me, I’m beginning to wonder what else I’m missing out on….

If you haven’t heard heaven has landed on earth in the form of a cupcake. Sprinkles, has finally opened its tenth store in Chicago and the buzz around town is sweet. People believe me when I say they are the best single serving of deliciousness you will ever have. Ladies, they will mend you heart after a bad breakup; they will satisfy those crazy cravings that come every month. They are spectacular. I have been waiting for this store to open for months, checking the website weekly just to make sure I wouldn’t forget the date. Memorizing all the amazing flavors, and the days they would be available. Even printed out the flavor card and taped it to my bathroom mirror. At this point my boyfriend thought I was slightly crazy. I mean who goes this nut’s over a cupcake. But, little did he know this wasn’t you ordinary bake sale, birthday party cup cake. No, this was something on whole other level.  So, on Sunday July 25 at 10 am I stood in line with 30 other people patiently waiting to buy my little piece of heaven. When I finally got to the counter my heart started pounding, I wanted to start jumping around like a 5 year old in a candy store, screaming “I want it, I want it” but I had to pull myself together and act like an adult. I ordered two red velvets, a black and white, chocolate marshmallow, and a peanut butter chip. For the record, these were not all for me. I jumped in my car and did 85 mph on Lakeshore Dive, trying to get home because I didn’t trust myself alone with them. When I got into my house, I jumped right into bed and my boyfriend and I began to indulge. My first choice was the peanut butter chip. People, there are no words to express how I felt while eating this cupcake, the sensation can only be described as life changing. With my eyes closed, I finally took a deep breath….exhaled….and with a little giggle said, “that’s the best thing I have ever had” and with one look at my boyfriend’s face I knew he felt the same.

In the last ten years the United States Department of Agriculture has put an extensive amount of work into updating the old food pyramid. You may recognize the old pyramid from your health textbooks in middle school or even your kids’ books (for you older folks). At the time it was a huge breakthrough for the USDA to start putting focus on healthy eating. Like everything else, the times have changed and the USDA has issued a new, bigger and better version of the food pyramid. This new beauty can now be located at ‘MyPyramid.gov’. This website projects the great idea that no two people are alike, so why should they be eating the same amount? Little Susie who is 5 feet flat and a freshman in college should not be consuming the same amount as your Uncle Dan who is over 6 feet tall and tips the scales at 315 (all muscle of course). The new MyPyramid.gov site takes your height, weight, age, gender, and physical activity into an account and creates your very own specialized ‘MyPyramid’. The first thing you may notice once you’ve created your MyPyramid is the bright color scheme. Not only are these colors appealing to the eye but sends another very important message: Eat Color! Different vitamins and nutrients are associated with different colors especially in fruits and vegetables (i.e. orange = beta-carotene … green = chlorophyll and fiber… red = lycopene … and so on). The USDA has also transitioned from “servings” to “ounces” on the new MyPyramid. Contrary to popular belief “one serving” does not mean “what you are served”. Switching to ounces will clear up any confusing as to whether one serving is equal to half a cup of pasta or a full cup of juice (or was that a full cup of pasta and a half a cup of juice??). Finally, notice our friend making his way up the stairs to a healthier lifestyle. By adding 30 minutes of physical activity on most days a week you can grow (or shrink) into a healthier you! So ‘let’s move’, let’s eat, and let’s start living healthier lives!

This guy walks into a bar and orders a burger, but this was no ordinary burger… It’s starting to sound like a classic joke. But the burger I had at The Bad Apple  was anything but a joke.  Craig Fass and Mandy Franklin, the owners of The Bad Apple and the 90 day dry aged prime rib wagyu beef burger are not joking either.  Their concept is a legit contender to the burger crown of Chicago.  This $26 burger is based on simplicity, as it should be.  They start with a nationally renowned butcher, PAT LA FRIEDA,  based out of NYC. The burger is perfectly round, over an inch thick, and cooked rare (like a modern day white wedding), until just warm in the center. There are no warning signs stating that if you eat this undercooked meat you might get sick. There is no need. This burger IS sick. But in the most positive way. It is actually far better than any burger I’ve tasted. Can you even call it a burger? It’s a steak really. A really soft, tender, steak, ground up and served with a 5 year aged cheddar (slightly more dominate that it needs to be) and smoked pork belly (a perfect pairing) from Gene’s Sausage and completed with a simple white soft bun. This “steak burger” pairs perfectly with Chicago’s own Half Acre’s Daisy Cutter Pale Ale. This is a must eat for any burger lover out there, just remember it’s only served on Wednesday, don’t ask me why.

Indianapolis certainly is home to the “Biggest Spectacle in Racing,” but inside and outside of the track the crowd is the “spectacle” where the food is more an accompaniment to help with the continuous flow of liquids that helped one stay alert and beat the heat.

Coolers were abundant; some were one for all and some used the team approach trying to carry as much in as possible for fear of having to purchase a $5.00 beverage. I opted for the cash and carry option as I had a camera in one hand and needed to keep the other free for a beverage or feeding. This said, I was almost thankful that a 16oz wasn’t 8.00 as in most ML Stadiums. (Indy will find out soon enough)

The “Lemon Ice” was a popular choice to keep cool with lines that would rival any amusement park attraction. Turkey legs were also a hit with the “onehanders” like me.  The legs were obviously the “heat and eat” variety, so fresh and unique they were not.  Hot dogs, tenderloin sandwiches with corn on cob sides and mountains of fries were there as well. 

This said the best food at the race was the food brought in or enjoyed at the tailgate prior and after the big race. Nachos, guacamole, chips-n-dips, sandwiches, dogs, steaks . . .

My race partner Larry Yurko and I enjoyed many a cool beverages in the shade of the penthouse deck just across from the “Pagoda”.  With the shade of a metal roof close over head, I reminded Larry that we were closer to the sun and heat was kind of like being inside a “Solar Oven”.  96 degrees with a track temp of 130 made me think our breezeless 105 was the place to be. (The couch with the remote in hand and AC cranked would be a good combo as well.)

We snacked on sandwiches with Bavarian ham, Gouda, tomato, red onion, basil and oregano on wheat bread, also, a Mediterranean dip served with “Pita Rounds” made with cucumber, feta, celery, onion, tomato, black olives, balsamic, olive oil and more fresh oregano. It must be noted that Larry did not know that I had packed a picnic and asked that I purchase some BBQ pork rinds to hold him over until we got to the track at a fuel stop.

Fresh cold snacks before and after the race made for a great day. Sharing the “spectacle” with 3.4 million other racing enthusiast and non enthusiasts made for a long day. I haven’t been to the race since 2005 and must admit that it will probably take that long to jump back into the heated saddle again. Great time, great party and the race was good too.

http://perfectlyedible.com/

If you haven’t tried Fish en Papillote yet, you should give it a whirl.  A super easy, light on the waistline meal that is ready in no time.  En Papillote is a fancy, French way to say, in a bag  or pouch.  It translates literally to steaming fish in its own juices.  If you’re stuck on what to make for dinner one night I suggest you try this method.  Go to your local market or grocery store and buy whatever fish looks and smells fresh, grab some fresh veggies and a bottle of white wine and your set for a delicious meal.  When I tried this for the first time I used a halibut filet and the veggies I had on hand; zucchini, fennel, carrots, onions, garlic and thyme.

Start out by thoroughly oiling a sheet of parchment paper. Next, julienne your vegetables and toss them with olive oil, salt and pepper. Lay your vegetables on the paper, topped by your filet of fish; seasoned with salt and pepper.  Lastly, place thinly sliced lemons on top of the fish and pour about a ½ cup of white wine in the pouch.  Fold the edges tightly so no air escapes and place your pouches on a baking sheet and bake in a 375 degree oven for 10-15 minutes depending on how thick the fish is.

Think about using ingredients like dill, capers, olives, ginger, red peppers, leeks, etc., the list is endless. Use your pantry, imagination and enjoy!

Last week, wanting to be a bit spontaneous, my boyfriend and I drove to Evanston, IL, the home of Northwestern University, to find whichever restaurant looked appealing for our appetite. Once we finally found a parking spot in the busy streets of the fast paced miniature city, we walked along the sidewalks reading menus hanging outside each restaurant. Passing by a barbeque joint first caught our eye until we came across a framed newspaper clipping about the top budget restaurants in the Chicago land area. Once we breezed through menu items we had to try it.

The Cellar at the Stained Glass restaurant was an interesting and long name, but then we noticed the Stained Glass was an adjoining restaurant just down the hall. The Cellar is the more fairly priced restaurant so we decided to save the Stained Glass for another night when our pockets were more full.  The menu ranged from popular American comfort foods to French and other European favorites.  Similar to a tapas style menu, the portions are smaller and the server emphasized that many guests share their orders.  We decided to go with the Fried Chicken with Pommes Frites, Bacon Wrapped Dates stuffed with Chorizo and Lobster Mac n’ Cheese.  I would have to say that by far the Lobster Mac was my favorite. The elbow macaroni was smothered with a white gruyere cheese sauce and the large chunks of tender lobster, a generous portion without a doubt. The bacon wrapped dates were lacking the chorizo that we expected but overall were pretty good. The pommes frites were my boyfriend’s favorite, just as he has had in Europe; thinly cut fries accompanied by garlic flavored aioli. The fried chicken was very tender and the batter was fairly seasoned, but the white gravy was very flavorless and served at room temperature. This disappointment made us wonder if the plain gravy was supposed to be served in such a way or just a mishap in the back of the house. Overall, the dining experience was enjoyable and I would like to come back and try many other menu items that seem very intriguing for my palate.

As we go upon our daily, busy lives, rarely do we stop and wonder where all our food comes from. But now in cities, where the hustle and bustle is greatest, one is finding a purely fresh food alternative from the fast and convenient: live meat. Not fresh frozen, not IQF, not even fresh but live, warm, just killed. In cities where delivery is king, where often meals are eaten in front of a computer or television, these same cities house the counter culture trend.  Farm to fork trends are now commonplace where city restaurant chefs are preparing 7-8 course meals at a near city farms and inviting guests to participate in understanding where our food comes from and who makes it. Farmer’s markets are at all time popularity. While there’s the trend to get a burger for $1 and has food miles of over 1,000, there is also this opposite, opposing trend to seek out real food, local and fresh.

As a chef, I am constantly evaluating ingredients, methods and my own cooking skills. The first time I made a basic chicken stock from the bones of mature male bird (called a capon) from a local live poultry shop, I realized I have been doing it all wrong, for so many years. What made this stock superior to any other I have ever tasted? The bones. These bones were big which translated into big flavor. Simply put, what you put in the water is what you get out. Quality bones = quality stock.

I’ve cooked the truly fresh live trend several times lately. One of most memorable experiences was last Thanksgiving. A few days prior to the big day I decided to pick up my turkey en-route from work. Biking with a freshly killed turkey in ones backpack is a captivating memory. Still very warm, the turkey is a constant reminder to the rider that something is quite different from a typical ride home from work. That turkey changed the way I will forever prepare a Thanksgiving meal. It was the finest bird I’ve ever tasted on Thanksgiving or any meal for that matter.

The Recipe:
1 fresh hot bird (soaks up more marinade if warm and if fresh) is marinated for at least 24 hours, but can be marinated up to 3 days.
Brine:
4 cups water
¾ cup kosher salt
5 Bay leaves
15 Peppercorns
12 cloves garlic
2 onions, quartered
¾ cup sugar
½ cup tamari soy sauce
5 lbs. ice cubes

Directions: Bring the water to a boil. Add the remaining ingredients, except the ice, and boil for 2 minutes. Remove from heat and combine the ice with the boiling water in a large stock pot. Let stand until the ice is melted. Add the bird to the liquid and make sure the entire bird is covered. Refrigerate until you are ready to cook.

Dry Rub:
½ cup Sea Salt, course
3 T. Black Pepper, fresh ground
2 T. Smoked Paprika
2 T. Granulated Garlic
2 T. Granulated Onion
EVOO, as needed

Turkey Preparation:
Buy the smallest turkey that you can buy, or buy the one that you like the most, it’s live you know.  While the bird is still warm, soak the bird in the cold brine for at least 12 hours, but no more than 48 hours. Once you’ve finished brining, remove and stick on a spit as evenly as possible. Tie in the legs and wings as tightly as possible using butcher twine. Turn your grill on low and rotisserie your bird for ½ hour. After that first ½ hour, brush the bird generously with EVOO inside and out, then sprinkle inside and out with the rub. Cook on the rotisserie for an additional 4-5 hours, rubbing the entire bird every ½ hour until the internal temperature reaches 165F. Remove the bird from the grill/spit and let rest for at least 30 minutes. No drippings? Don’t worry; you don’t need gravy when you have properly cooked turkey.

This past Sunday morning a couple of my friends and I tried a new place for brunch. Located on Division St., just off of Damen, a little place called Milk and Honey Cafe had caught my friend’s eye earlier in the week. (http://www.milkandhoneycafe.com/) Around 11 o’clock my roommate Hallie and I came upon a busy café with a line that snaked around the entire room. At Milk and Honey, the customer orders their food, while the hostess finds a table for your party and you sit and wait for your food to be brought to the number at your table. I like this kind of concept for brunch. The menus are written on chalk boards with only a few signature breakfast items and about 10 different sandwiches for lunch. Usually I head straight for the skillet or scrambler, but I was feeling like something different, I ordered the Smoked Salmon plate and a coffee. Kelly and Mandy ordered the chicken sandwich and Hallie ordered the French toast.

The hostess gave us a number and we decided to sit outside in the cool, but sunny air. After ordering, I grabbed my coffee and was impressed by their coffee condiment bar which consisted of soy milk, half and half, skim milk and cream alongside honey, sugar and agave nectar. Seated in a small, fenced in area at the front of the café, I sipped on my warm and fragrant coffee, made just the way I wanted after a long Saturday night.

After a short while our food arrived. My platter of Smoked Salmon was perfect; a big toasted sesame seed bagel, a small ramekin of chive cream cheese, sliced tomato, sliced cucumber and capers. Simple, yet elegant and delicious. The French toast was two huge homemade orange zest brioche slices, served with a pile of butter, toasted slivered almonds and maple syrup. The chicken sandwich was equally as impressive with two fresh, toasted slices of bread, a grilled chicken breast, bacon, lettuce, tomato and a blue cheese sauce, served alongside homemade fried potato chips. Milk and Honey was a great start to my Sunday. No gimmicks, just good simple food, what could anyone else ask for?