Any chef or foodie worth their salt knows the name Trotter. It’s the name that launched the careers of hundreds of award-winning talent and inspired countless others as a pioneer of modern American cuisine. But beyond his iconic kitchen status, Chef Charlie Trotter was a highly dedicated philanthropist (winner of a James Beard Foundation Humanitarian Award, in fact) whose charitable legacy continues today through The Trotter Project, a 501 ©(3) organization creating opportunities for young talent within the culinary arts and hospitality industry through the Pillars of Excellence.
To celebrate Trotter and his contributions to the industry, Edible Chicago is partnering with Woodford Reserve’s Pairing and Sharing Program. Now through September 17, participating Chicago chefs and bartenders are teaming up to create incredible bites and drinks pairings. From each order, Woodford Reserve donating one dollar ($10,000 max donation) to The Trotter Project. Consider it a feel-good bonus for something you’d be doing anyway.
Don’t expect anything less than solid with chefs and bartenders paying homage to the legend. Think: Chef Steve LoTempio’s chilled carrot and peach soup paired with Owner Christopher Marty’s Woodford Reserve rye, Bitter Truth EXR, Luxardo Angioletto, maple-smoked simple syrup and a few dashes of Peychaud's and Regan’s Orange No. 6 bitters for the Running Out of Angels cocktail. Or how about Chef de cuisine John Kirchner’s jamon Iberico and sweet maple butter-studded Brussels sprouts with Lead bartender Danielle Lewis’s Light as a Feather, Stiff as a Board cocktail with Woodford Rye, Dolin Blanc, Fernet Branca and a few dashes of peach bitters?
Tap into the end of summer bounty with Bar manager Scott Stroemer’s bourbon peach sour featuring Woodford Reserve bourbon, Italian vermouth, Michigan peaches, honey, lemon and hazelnut, paired with an inventive peach cake loaded with praline crunch, toasted hazelnuts, peach mousse and olive-oil peach gelato from pastry chef Leigh Omilinsky. Get a taste from Trotter alum, Chef Bill Kim, with his watermelon salad with shrimp and nuoc cham dressing. It pairs up nicely with General Manager Kate Bocson’s aptly named cocktail, The Charlie, featuring Woodford Reserve bourbon, blackberry drinking vinegar, Cocchi Americano, lemon juice, Chareau aloe liqueur and lemon bitters.
Thirsty for more? Check out the full line-up here. Since pairing is always better when there’s sharing, this is a good opportunity to plan your own crawl with a group of friends. Just make sure to act fast—the program is going on now through September 17.
EDIBLE CHICAGO is a proud media sponsor.
CRAFTED CAREFULLY. DRINK RESPONSIBLY.
Woodford Reserve Distiller's Select Kentucky Straight Bourbon Whiskey, 43.2%-45.2% Alc./Vol. The Woodford Reserve Distillery, Versailles, KY. WOODFORD RESERVE is a registered trademark. ©2017 Brown-Forman. All rights reserved. Woodford Reserve will donate $1 per Woodford Reserve cocktail sold at participating restaurants in New York and Chicago from August 17 to September 17 to benefit The Trotter Project. ($10,000 max. donation)
Chicago-based beef startup PRE Brands is helping to send at least 300 local kids to cooking school this fall. PRE Brands is a consumer based start-up purveyor company that sells 100 percent grass fed and grass finished premium beef. Throughout the month of August, a portion of PRE’s ground beef sales will be donated to Chicago nonprofit Common Threads as they bring culturally-relevant cooking and nutrition programming to underserved Chicago youths for their fall curriculum.
Founded in 2003 by Chicago Chef Art Smith, artist Jesus Salgueiro and CEO Linda Novick O'Keefe, Common Threads was created to bring health and wellness to children, families and communities through cooking and nutrition education. By integrating preventative health programs into school districts and community organizations, Common Threads not only helps combat the rising number of diet-related diseases, but also cultivates a culture that embraces a healthier lifestyle and celebrates diversity through food. The organization envisions a community of learners that embraces healthy cooking, healthy eating and healthy living as both a life choice and a human right. Common Threads is committed to reaching 1 million children by 2020 and hopes to eventually make its programs an integral part of childhood education for all. To learn more about the programs visit: www.commonthreads.org.
So fire up the grill and help send some lucky kids to cooking school! In addition to selling grass fed ground beef, PRE's product offerings include hand trimmed steaks and seasonal specialty cuts. Look for their ground beef at Chicagoland Mariano's, Meijer, Heinen's and Treasure Island grocery stores. Also available online at Amazon Fresh, Peapod and Jet. For information on how to donate to Common Threads, and for some great recipes visit: www.pre-brands.com/cook.
If you want to be in the know and experience the best, most creative summer bites and hand crafted libations from chefs in the local food scene, this is the premiere summer event to attend. Imagine a giant upscale picnic in the heart of scenic Lincoln Park, featuring 130 rock star chefs, award-winning restaurants, local food artisans and more than 32 of the Midwest’s premiere beverage purveyors.
The fundraiser started out 17 years ago with 10 chefs on the market’s parking lot, and today it’s grown to over 130 chefs. And the local farmers provide the chefs with all of the bounty which include heirloom produce, heritage meats, cheeses and much more.
Local wines, craft beers and artisanal spirits are also an integral part of the evening: A lot of the cocktails are inspired with what’s offered by Green City market like in-season berries, fruit and fresh herbs.
Every chef is paired up with a farmer, and then they purchase everything from that farmer. “It’s the heart of what we all do. It’s feed people and connect with the farms,” shares Chef Sarah Stegner of Prairie Grass Café.
Where else can you find some of the city and surrounding area’s top chefs, artisans and beverage providers that support local, seasonal ingredients and farmers all in one place? It’s a perfect opportunity to mingle with friends, sip and taste some of the best summer food in Chicago.
The event not only helps with the farmers’ economy; funds raised by the Chef BBQ go directly to support the Green City Market’s many educational programs, including The Edible Gardens, chef demos, children’s Sprout programs, composting programs and the city’s LINK initiatives.
The Green City Market’s Chef BBQ Fundraiser will be held rain or shine on Thursday, July 20 at the South End of Lincoln Park and runs from 5:30PM to 8:00PM. VIP attendees receive early admission privileges and other perks. Purchase tickets online and soon, as this event often sells out in advance: greencitymarket.org. General Admission is $125.00 and VIP Admission is priced at $275.
Why not let the slow cooker do all of the work for your St Patrick’s Day dinner celebration. This recipe promises to bring out the Irish in all who partake in this traditional feast. Cabbage optional.
Easy Corned Beef in the Crock Pot
· 1 (3-pound) corned beef brisket, plus pickling spice packet
· 8 whole cloves
· 4 cloves garlic, peeled
· 2 bay leaves
· 24 baby carrots, tops trimmed to 2 inches
· 1 pound baby Dutch potatoes
· 2 tablespoons chopped fresh parsley leaves
1. Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice.
2. Place whole cloves throughout the brisket. Add garlic, bay leaves and 2 cups water, or more water as needed to cover the brisket by at least 1 inch.
3. Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker. Cover and cook on low heat for an additional 2-3 hours, or until tender.
4. Thinly slice the corned beef against the grain. Serve immediately with carrots and potatoes, garnished with parsley, if desired.
You don't need to be a Barista to surprise your special Valentine this week with a heart shaped foam shape in the center of your cappuccino or latte. It might some practice, but once you master it the first time, it's easy to remember. We suggest you use whole milk as it's best to work with and form the heart shape.
These steps are to be used with an espresso machine and milk steamer:
- Steam 3 ounces of whole milk (6 tablespoons) to 140-160 degrees. Make sure you then swirl the milk to get rid of any bubbles.
- Use a standard Cappuccino cup and fill it with about 1 ounce (one shot) of expresso. Hold the cup in your hand and then tip it toward you -- at around a 45-degree angle.
- Take your steamed milk and gradually pour the milk into the Espresso starting in the middle of the cup. It's best that you hold the pitcher high so that when you pour the milk it will sink to the bottom.
- When the cup is mostly full, continue to pour but pour closer to the top. As you are pouring start shaking your hand back and forth to slightly make ripples in the foam.
- Now lift the pour higher again and drag it in a line down through the center of the heart to make the point at the bottom.
You'll then have a heart foam in your cup! Enjoy!
photo below: shutterstock
Selecting the Cheese
- Try to include a variety of textures and flavors. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Some examples:
Aged: Aged Cheddar, Comte, Goat Gouda
Soft: Constant Bliss, Camembert, Brillat-Savarin
Firm: Manchego, Mimolette, Parmigiano-Reggiano
Blue: Gorgonzola Dolce, Valdeón, Stilton
- You can also try selecting cheeses by the type of milk used (cow, goat, sheep). This will ensure a range of different flavors on the plate.
- Serve at least one familiar cheese.
How Much Is Enough?
- For a party such as a potluck, and your serving the cheese plate as a hors d’oeuvre, plan on 1 to 2 ounces of each cheese per person.
- Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. It’s a good idea to vary taste and texture among the breads as well as the cheeses.
- Fuss-free condiments and vegetables. Try sweet preserves or honey, tart chutneys, and spicy mustards. You can also add artichoke hearts, roasted red peppers, and caponata.
- Various other sweet and salty items can work as well. Try cured meats such as prosciutto and salami, or candied nuts and pistachios. Assorted seasonal and dried fruits can include figs, cherries, apples, and pears.
- Separate strong-smelling cheeses. If you want to serve a pungent, stinky-socks cheese, place it on a separate plate so it doesn’t overpower more delicate ones. four or five choices are enough.
- Cut your cheese before you put it on the cutting board.
- Try not to crowd your cheese platter. Serve slices of crackers of baguette in a separate basket or bowl. Choose sourdough bread or bread containing olives or walnuts. Or neutral crackers.
- Set out a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife; and aged cheese often requires a cheese plane.
- Remove the cheese from the refrigerator an hour before serving―cold mutes flavor.
- Spread out the spread. Place the cheese platters and the other nibbles on several tables to avoid guest gridlock.
- Label each cheese so you won’t need to recite the names all evening. If you like, also jot down a few poetic adjectives describing its flavor.
Adapted from realsimple.com. Photo source: Drew.edu.
Maker’s Mark® is hitting the road and celebrating the spirit of the season for its 2nd annual charitable mobile holiday tour. In partnership with Share Our Strength, a non-profit organization founded with the belief that everyone has the strength to share in the fight against hunger and poverty, the Maker’s Mark #ShareDelicious bake sale truck will give fans in six U.S. cities a chance to enjoy a tasty treat in exchange for a suggested donation to help those in need.
Maker’s Mark® has partnered with Share Our Strength as the #ShareDelicious tour kicks off, ensuring that families get the food they need this holiday season, as well as access to support programs that teach culinary education courses and how to shop on a budget. During each stop, the #ShareDelicious truck will spread holiday cheer by passing out spiced cider and delicious baked goods from Butter & Scotch bakery, including Cheddar-Chive Biscuits and Maker’s Mark® Hot-Toddy Caramel Corn, as well as items inspired by each city along the route.*
The Maker’s Mark® #ShareDelicious Holiday Tour is rolling in to Chicago on December 18-20 with a very special treat inspired by the city! The Deep-Dish Piecaken is a deep dish raspberry pie sweet treat dessert.
HOW: Consumers can stop by the #ShareDelicious truck during the dates/times listed below. To enjoy any bake sale item, simply Text “Makers” to 877-877 with a suggested donation of $5 which will go directly to Share Our Strength.** Simply show confirmation of your texted donation at the truck’s collection window and make your selection!
WHEN & WHERE:
Maker’s Mark invites fans to visit our #ShareDelicious truck at the following locations this holiday season: Chicago, IL | December 18 – 20
Dates, Times & Locations
19-Dec 11am – 3pm Millennium Park: Wrigley Square and Millennium Park monument at the corner of E Randolph St. and North Michigan Avenue, Chicago, IL 60602
19-Dec 5pm – 8pm Joy District: 112 Hubbard St., Chicago, IL 60654 (River North)
20-Dec 11am – 3pm Merchandise Mart: 222 W Merchandise Mart Plaza, on the South Drive/Capital West end along the river, Chicago, IL 60654
20-Dec 5pm – 9pm Garfield’s: 1704 N Milwaukee, Chicago, IL 60647
MORE: For those unable to visit the Maker’s Mark® holiday truck tour, you can still donate in $5 increments by texting MAKERS to 877-877.
Butternut Squash Kale & Quinoa Stew
Serves: serves 4
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cups cubed butternut squash
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon red chile flakes
- ½ teaspoon smoked paprika
- 1 tablespoon white wine vinegar
- 1 (14.5 ounce) can diced tomatoes
- 4 cups (32 ounces) vegetable broth
- ½ cup dry quinoa
- 2 to 3 cups chopped kale
- Sea salt and freshly ground black pepper
- Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.
- Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, taste and adjust seasonings. Add additional spices if you like.
- When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.
Editor's note: Use more broth to make it more soupy. Or to make it thicker, add more garlic and butternut. You can also substitute spinach for kale.
Recipe source: Love and Lemons
For true blue Cub fans, the date of October 6, 1945 was the beginning of what became a 71 year winning drought for Chicago’s north side favorite team. Once crowned one of the most successful baseball teams in history from 1876-1945, the team earned 51 winning seasons, 16 first place finishes and 16 pennants and World Series appearances.
Success came to a screeching halt that day when local tavern owner Billy Sianis, a season ticket holder, was not allowed into the ball park with his pet goat Murphy to watch the World Series face off against Detroit.
“He stinks!” said Cub’s owner Phillip. K. Wrigley. Murphy the goat was escorted out of the park, but not without Sianis allegedly declaring in spite, “The Cubs ain’t gonna win no more because you insulted my goat.” Several attempts to break the curse over the years went unsuccessful, including curse-lifting attempts by Sianis, attending games with a goat in tow.
On October 22, 2016 the Cubs prevailed over the LA Dodgers 5-0 winning their first National League pennant in 71 years, ironically, on the anniversary of the death of “Blly Goat” Sianis 46 years later.
Could this reverse the curse? We’ll know for sure in the next week.
And if you happen to encounter a goat on your front door in this next week, by all means let him in!
GO CUBS GO” SKILLET GOAT MEAT BURGERS
1 lb. Ground Goat Meat (Grass-fed from your local farmer, butcher or market is best)
1 medium sweet onion, chopped fine
1 tsp dried rosemary leaves
1 tsp dried thyme leaves
1 tsp dried cilantro
1 tsp ground fresh cumin
1 tsp sea salt
Dash ground black pepper to taste
2 TBL Dijon-style Mustard
1 TBL Worcester Sauce
5 TBL Olive or Cooking Oil
1 TBL of Butter
Two skillets needed: One Medium Sized, One Cast Iron
Preheat a gas or charcoal grill to medium-high heat. In a medium sized skillet, heat 2 TBLs of oil. Add the onion, lower the heat and sauté until nicely browned and caramelized, mixing to make sure onions aren’t sticking to the pan. About 20 minutes. Take off heat to cool.
Place the goat-burger in a mixing bowl, mix in the onions, rosemary, thyme, cilantro, cumin, salt, pepper, cumin, mustard and Worcester sauce. Thoroughly mixed ingredients by hand.
Shape the goat meat into 4 hearty patties.
In a cast iron skillet heat the remaining olive oil and the butter over medium-to-high heat on your grill.
Cook the patties in oil and butter until medium to medium-well, about 10 minutes on each side. Oil is to help retain moisture and prevent sticking. Be careful not to overcook --goat meat is very lean.
Serve in hamburger buns with a slice of cheese and fresh lettuce, and add your favorite condiments.
Recipe adapted from americangrassfed.org.
Congratulations to Chicago Gourmets, one of Chicago's original fine dining clubs as they marked a milestone recently: 20 years celebrating good food, wine and friendships through their members-only dining club. A special anniversary dinner was held on Sunday, August 28 at Chef Robert Burcenski's acclaimed Tallgrass restaurant in suburban Lockport.
Founder Donald Newcomb hosts about 50 dinners per year, and has held nearly 1,000 events throughout Chicagoland in the past two decades. What makes the events so desirable is their diversity in venues; chef-driven fresh, seasonal menus that showcase ethnic, trendy, as well as the neighborhood gems. "Dinner events I've attended in the past were special, authentic and had a spirit of conviviality that made the evening a lot of fun," shares dining guest Jeannie Boutelle.
Dining events are held in private group settings and members have a chance to mingle with frequently invited cook book authors, wine experts, and culinary professionals. Lively discussions around the table include the latest in fine dining and drink trends, and common interests for local eating to culinary experiences from around the globe.
Members and guests have enjoyed dining together at Shaw's Crab House, MK's, Monteverde, Shokran, Benny's Chop House, Macello's, Slurping Turtle, Chicago Q, and Froggy's French Cuisine. A detailed list of past venues is located at Chicago Gourmets.
Two upcoming events are on the docket with tickets still available: a Brazilian cuisine brunch paired with wines at Chef Jorgina Pereira's Sinha on Sunday, October 23 and a Puglia-themed Italian infused dinner at Macello's on Thursday, November 17.
New members can join online. An annual membership is $45 per household, which includes weekly newsletters, frequent discounts on events and regular invitations to dinners. A complimentary copy of Edible Chicago magazine is available for members at dining events, when available.
Celebrate the weekend with Sunday brunch at Seasons 52 in Oak Brook and Schaumburg. The restaurant serves its signature brunch from 10AM-1PM on Sundays. Fresh and seasonally inspired a la carte Chef’s Creation choices are thoughtfully crafted by Chef Richard Bulin and priced at $13 per item. For the healthy conscious eater, menu items are uniquely prepared with flavor, yet not overly rich or heavy with no dish over 790 calories.
Start with Smoked Salmon Flatbread, with Kendall Brook salmon sourced from Michigan's Superior Seafood served on crispy flatbread with red onion and horseradish crema (480 cal.); or choose a more traditional item with a delightful flair—Brick Oven Brioche French Toast with in season blueberry infused maple syrup, topped with whiskey-smoked brown sugar pecans (790 cal.). Another traditional brunch item is Eggs Benedict with pasture-raised fresh poached eggs, hollandaise drizzle and crushed potatoes (680 cal.). Shakshuka—a Middle Eastern dish is served in a bowl of poached eggs atop a sauce of stewed sweet peppers, tomatoes and chorizo with crumbled feta (620 cal.). Vegetable Frittata is the lowest calorie featuring pasture-raised eggs, aged cheddar, roasted peppers and mushrooms, accompanied by fresh grilled asparagus and sriracha hollandaise. (380 cal.).
For patrons wishing to pair a libation or two with their meal, Seasons 52 original craft cocktails are offered. Most notable is the Shrubby Mary with Crop organic tomato vodka, a house-made tomato-celery shrub, seasoned with a hint of sriracha (200 cal.) and the Prosecco Bellini—a cocktail mixed with Prosecco sparkling wine flavored with either white peach or raspberry (160 cal.).
Non-alcoholic beverages include a variety juices and sustainably farmed coffee as well as an artisanal selection of premium teas. For those who want a little more decadence to top off their brunch, be sure to ask about dessert. We promise - you won't be disappointed.
Seasons 52 is located at 3 Oak Brook Center in Oak Brook, 630-571- 4752 and at 1770 E. Higgins Rd in Schaumburg, 847-517- 5252. Online reservations: Seasons52.com.