Chefs and More at the Family Farmed Expo – Mar 11-13
If your usual summer Saturdays are spent strolling through your local farmers market, you may want to spend time at the Family Farmed Expo. The fifth annual expo features mostly trade and professional panels at the UIC Forum the first two days (March 11-12). Saturday, March 13, however, is for anyone who is interested in eating and cooking locally farmed foods. “This is the biggest year ever, and we have more for the public than ever before,” said Jim Slama, president of FamilyFarmed.org.
The $20 admission ($15 in advance) gets you sustainable cooking demonstrations by Rick Bayless, Paul Virant, Paul Kahan, Jo Kaucher and Gale Gand, as well as workshops on raising backyard chickens, affordable organic eating, beekeeping, growing herbs, urban farming and more. Kids with an adult get in free and can attend activities that include crafts, taste testing, face painting and lessons on label reading.
Visitors can stroll through more than 100 exhibitor booths. Those shopping for regular seasonal produce deliveries from local farms called CSAs (community supported agriculture) can shop around for the right program among about a dozen that will be on hand. Advance ticket purchasers are eligible to win dinner for four at Frontera Grill with a visit from chef Bayless, a year’s supply of Organic Valley milk or a burrito party for 50 at Chipotle.
The Expo also presents a Localicious party March 12, featuring food and drink from Bistro Campagne, City Provisions, Lao Sze Chuan, Lula Cafe, Mana Food Bar, Nacional 27, Nightwood Restaurant, Pasticceria Natalina, Uncommon Ground, Signature Room and Trattoria 10. Tickets are $75.
Find schedules and buy tickets at familyfarmed.org.
Lots of Chefs and Free Cooking Lessons At Chicago Flower Show – March 6-14
Get ready for Chef Flower Power! Some three dozen of Chicago’s top-notch chefs are sharpening their knives and clearing their throats for the 2010 Chicago Flower & Garden Show that opens this weekend on Navy Pier.
There will be free cooking demonstrations taking place four times a day on the Flower Show’s Garden Gourmet stage. Chicago gardeners and foodies will have a chance to get first-hand tips from chefs Paul Katz of the new Harry Caray’s Tavern on Navy Pier, Gale Gand of Tru, Bernie Laksowski of Park Grill at Millennium Park and Ina Pinkney of Ina’s.
The Garden Gourmet stage will also feature Tony Priolo of Piccolo Sogno, Randy Zweiban of Province, and Hearty Boys Steve McDonagh and Dan Smith. Some of the other noteworthy chefs include Jill Barron of Mana Food Bar, Jo Kaucher and Kim Gracen of Chicago Diner, Michael Koury of Rebar at Trump Tower Chicago, Dino Lubbat of Dinotto, Brian Huston of The Publican, Didier Durand of Cyrano’s Bistrot & Wine Bar and Carlyn Berghoff of Berghoff Catering & Restaurant Group.
The 2010 Chicago Flower and Garden Show runs from Saturday, March 6, through Sunday, March 14 at Navy Pier, 800 E. Grand, Chicago. Cooking demonstrations will be held daily. For a schedule of when the chefs appear, see schedule below or visit chicagoflower.com and click on “Garden Gourmet.”
Planning your visit to the Flower and Garden Show
Show hours are 10 a.m. to 8 p.m., Monday through Saturday, and 10 a.m. to 6 p.m. Sundays. Adult admission is $15 weekdays and $17 weekends. Tickets for children 4-12 years are $5 every day. Tickets can be ordered online at chicagoflower.com, where no service fee is charged. They also can be purchased at the door. Group discounts start at 15 or more tickets. They can be ordered by calling 773-435-1250, or by downloading a Group Reservation Form at chicagoflower.com, which also has information on special hotel packages.
All-day discounted parking is $14. For details about CTA bus service to Navy Pier, call 836-7000 (any local area code) or visit the CTA Web site at transitchicago.com. For Metra travel information, go to metrarail.com for train schedules and phone numbers of the various rail lines serving downtown Chicago.
CHICAGO FLOWER AND GARDEN SHOW
Saturday, March 6 to Sunday, March 14
Navy Pier, Chicago
chicagoflower.com
Chef Bios
Chef Paul Katz is the corporate executive chef of Harry Caray’s Restaurant Group where he oversees menu concepts and kitchen operations for eight restaurants and an off-premise catering company. Katz has acted as a media spokesperson for national food brands and associations including the American Butter Institute. He’s also a seasoned cooking instructor and takes pride in demystifying cooking techniques.
Bill Kurtis – needs little introduction to many Chicagoans who know him from his anchorman days at WBBM-TV. He later anchored the CBS Morning News for three years. In 1990, he started Kurtis Productions which has produced acclaimed documentaries. He also frequently appears on cable’s A&E network as host and narrator of Cold Case Files and American Justice.
Nicole Pederson is the executive chef at C-House Fish and Chops, acclaimed chef/owner Marcus Samuelsson’s restaurant at the Affinia Chicago hotel. Pederson’s Midwestern roots lend to her focus on pure flavors, simplicity and seasonality in her European and artisanal-inspired cuisine. She has a fondness for the importance of working with local farmers and creating a sustainable community.
Gale Gand, executive pastry chef and partner with Rich Melman and Rick Tramonto of the Five Diamond, four star restaurant TRU in Chicago, was named Outstanding Pastry Chef by The James Beard Foundation and Bon Appétit magazine in 2001. Host of Food Network’s Sweet Dreams, Gand is also a cookbook author with seven titles.
Melissa Graham inherited her love of cooking and hospitality from her parents, a couple who loved to entertain. This lifelong passion has led her to co-founding Monogramme Events & Catering, a boutique catering company that specializes in seasonal and sustainable cuisine. First Lady Michelle Obama and cookbook author Art Smith are among her patrons.
Bernie Laskowski has been the executive chef at Park Grill in Millennium Park since 2003. His work extends far beyond the kitchen as he had a hand in building and opening the restaurant which, under his leadership, has won numerous accolades and awards. Laskowski infuses imaginative, Chicago flavor into each dish on Park Grill’s contemporary American menu.
Ina Pinkney is chef/owner of the Ina’s, Chicago’s acclaimed breakfast, lunch (and, in warmer weather, dinner) restaurant in the trendy West Loop. Often called the “Breakfast Queen,” she has appeared on the Food Network and is frequently featured in local and national media for both her culinary skills and longtime expertise in making exquisite desserts.
In college Tony D’Alessandro is head chef/owner of BIG & little’s, a “gourmet fast-food” fish & chip seafood restaurant in River North. The Chicagoland native has also been a contestant on Gordon Ramsay’s reality show “Hell’s Kitchen,” and spent a year in Europe during college where he learned the fine art of Italian cooking.
Victor Newgren is executive chef at Lawry’s The Prime Rib. Newgren has worked for Waldorf-Astoria, Superior Ocean Produce and MK North. Prior to joining Lawry’s, Newgren co-owned the critically acclaimed French Mediterranean restaurant Copperblue. At Lawry’s Newgren brings his love of fine dining to the table as he creates signature seafood dishes and world-renowned prime rib.
Scott Schmitz, executive chef at The Palm restaurant at Northbrook, Ill., has amassed more than 24 years of experience in leading culinary operations for fine dining, banquet and catering services. He has a passion for fine steaks and upscale Italian cuisine. He has also served as executive chef at Magnum’s Steak House in Chicago and Braxton’s Seafood Grill in Oakbrook.
Jo Kaucher, along with husband Mickey Hornick, launched The Chicago Diner, the iconic vegetarian restaurant with imagined dishes, in 1983. Kim Gracen joined the restaurant in 2008 as executive vegan chef. The restaurant is a nationally-recognized pioneer in the field of vegetarian cooking. Among its many honors: a silver medal in the 1984 International Culinary Olympics.
Michael Koury is manager of Rebar, the modern cocktail & sushi lounge in Chicago’s spectacular Trump Hotel & Tower. Koury is responsible for maintaining the chic bar with the support of nearly 20 associates under his supervision. “Liquid Kitchen,” Rebar’s progressive cocktail program, utilizes freshly squeezed juices and sustainable herbs and flowers as a foundation for its unique drinks.
Dirk & Terry Fucik are husband and wife team whose company, Dirk’s Fish, use their shared expertise and passion to teach fish and seafood classes. As self-made chefs who both cook and experiment with many different dishes and ocean ingredients, they create many original recipes incorporating sustainable fish. Among their flavoring favorites: Cuban/Hispanic.
Filemon Ochoa, has been executive chef at Meson Sabika in Naperville since it opened in 1990. He’s also chef at the South Loop’s Tapas Valencia. Born and raised in Chihuahua, Mexico, he strives for flavor harmonies and texture that showcase the latest authentic cuisines that he discovers on his frequent trips to Spain.
Jesse DeGuzman – coming soon!
Cesar Olivares is cheese buyer for Pastoral Artisan Cheese, Bread & Wine at its three Chicago retail locations. He works closely with Midwest regional cheese makers and represents them at local farmers markets. Olivares also takes pride in teaching classes that expand public understanding of the science and artistry of artisan cheese.
Jill Barron believes that food should not be overly complicated. A venerable and respected veteran of the city’s restaurant scene, in 2008 Barron teamed up with Susan Thompson to open Mana Food Bar, a vegetarian small plates eatery. Using sustainable products, and recycled components, its simple elegant design work together to create a unique vegetarian experience.
Chris Curren, chef/owner of Blue 13 Restaurant, spent several years at top restaurants in his native Ohio before moving to Chicago in 2006 where he was Sous Chef at the acclaimed Zealous restaurant. With Blue 13 now open over a year, Curren continues as partner and head chef, serving up his contemporary American creations nightly.
Laurel Boger is the executive pastry chef at Eli’s Cheesecake Company. She is a member of the research and development team that develops new and distinctive desserts for the lauded company. Boger, who fine-tuned her dessert expertise in East Lansing, Mich., enjoys sharing her skills with people and has taught classes at the Eli’s Cheesecake World Café.
Executive chef Mark Grimes has over 25 years of culinary and back-of-house operations expertise. He has held corporate chef positions at RDGChicago/Restaurants America, Fox Sports Grill, ESPN Zone/Disney, Champps Americana as well as chef positions at Lettuce Entertain You’s Maggiano’s and Pump Room. In the course of his career, Grimes has opened more than 50 restaurants.
Darrel Anderson is chef at Dinner’s Ready, a gourmet shop in Sandwich, Ill. Home cooking parties are a specialty. Anderson’s career spans the globe. He has worked at restaurants in Italy and today hosts his own weekly radio show. He’s also a frequent culinary guest on Fox Valley Today, TV30, in the western suburbs.
Roger Herring is chef/owner of Socca restaurant. His life-changing food experience came at world-renowned Limoges, France, where he was able to further develop his French cooking techniques. Often featured in culinary publications, his passion for music has resulted in his catering meals for some of the biggest names in rock & pop including U2, Linkin Park, Prince and Sheryl Crow.
Dino Lubbat is chef/owner of Dinotto Ristorante, a popular neighborhood Italian restaurant in Chicago’s Old Town neighborhood. The Ristorante features classically-prepared dishes as well a vegetarian, low-carb and low-fat options cooked to order. It also features a spectacular wine selection. Much of the menu’s inspiration comes from Lubbat’s occasional trips to Italy.
Brian Huston’s unassuming style is perfectly suited to The Publican, a restaurant whose goal is to be as simple as possible. The Evanston, Ill., native boasts a solid career of building on classical culinary training, including stages at some of the country’s finest restaurants: Spiaggia and Heaven on Seven in Chicago and San Francisco’s Zuni Café, to name but a few.
Chef Didier Durand, owner of River North’s Cyrano’s Bistrot & Wine Bar and Cyrano’s Café on the River Walk, serves traditional and innovative French cuisine. Born in Bergerac in southwest France, Durand named his restaurants after Cyrano de Bergerac, the legendary Frenchman who symbolizes “Le Grande Passion” of French life and living. He blogs at ZFrenchChef.com.
Mathew Reichel is the Executive Chef for Berghoff Catering. He is the culinary symphony director that creates, chops, sautés, carves or whatever needs to be created to fill your tummies.
Chef Michael Niksic (a.k.a. The Food Mercenary) is a Chicago native who conducts popular and insanely funny cooking classes in Northern Illinois. His culinary pedigree takes an entire website (at freecookingprograms.com ) to cover his breadth of expertise. He began his career in 1976 and just released his first cooking DVD, “Serious Chili.”
Denise Norton is the executive chef & owner of Flavour Cooking School in Forest Park which she founded in 2003. At Flavour, Norton combines her passion for food with a love of teaching. Norton has appeared locally on WGN-TV, NBC5 and ABC7, at numerous local culinary events and nationally on The Food Network and The Learning Channel.
Tony Priolo, executive chef/co-owner of Piccolo Sogna, has known since childhood that he wanted to be a chef. His acclaimed style is simply-prepared Italian food. A Chicago native, he has also been executive chef at Coco Pazzo, where he was a partner. He has also worked with famed Italian chef/owner Delfina Cioni in Tuscany.
Randy Zweiban is the executive chef/owner of the critically acclaimed Province restaurant, which he opened in 2009. He introduced Chicagoans to Nuevo Latino cooking at Lettuce Entertain You’s Nacional 27 in 1998. A native of Queens, New York, Zweiban crafts a dynamic menu that is grounded in American cuisine and influenced by Central and South American and Spanish dishes.
Julian Crews wears many hats at WGN-TV News. From his travel series and politics to papal visits, this versatile reporter delivers news to millions. Julian’s newest hat is as founder of Old Havana Foods, a specialty food company that uses centuries-old family recipes from Cuba to bring tantalizing taste of Old Havana to the heartland.
Brian Millman is executive chef at Chicago’s two Uncommon Ground restaurants. It’s where his love of comfort cuisine has found a perfect home. Millman’s a lover of many cuisines including Mexican, Spanish, Italian and French. Before joining Uncommon Ground in 2006, his chef resume includes notable restaurants in both Colorado and in his hometown of Chicago.
Dan Smith and Steve McDonagh (aka the Hearty Boys) are acclaimed trend setting caterers, restaurateurs, cookbook authors and television hosts. Their now- legendary national celebrity trajectory started as the original winners of the Food Network’s “Search for the Next Food Network Star.” Equally impressive is the fact that these “accidental experts” started with no formal culinary training.
Alex Shalev, chef de cuisine at sola restaurant, was born in Bulgaria. He started at sola in 2006 and rapidly moved his way up in the kitchen. In 2008, he was named chef de cuisine. Shalev likes working with locally grown and sustainable ingredients and enjoys taking risks with sola’s Hawaiian and Asian-influenced menu.
Phillip Foss, executive chef at Lockwood restaurant, has earned a reputation as a rising haute-cuisine star at a young age. His culinary resume includes many of the best restaurants in the world, including New York City’s acclaimed Le Cirque 2000. At the helm of Lockwood, Foss has complete discretion with one requirement: perpetual innovation.
Shaws Chicago Crab House Has Monthly Sushi Classes
March 6, 2010 by admin
Filed under Chefs, Latest, News, Restaurants
Saturday, March 6, 2010: Shaw’s Sushi Chef Naoki Nakashima, an authority on Japanese cuisine and etiquette, will lead an interactive Japanese sushi demonstration in Shaw’s Oyster Bar on Saturday, March 6, 2010. Shaw’s Sushi School is a series of cooking class demonstrations where participants learn how to make sushi basics such as sushi rice, hand pressed nigiri, hand-rolled maki, sashimi, or miso soup. Topics vary (see schedule below) and everyone will go home with recipes and their individually made sushi item.
Today’s culinary arts class will be on Sashimi. This class will consist of a Sashimi knife discussion, Vegetable Decorations for Garnish, A Sashimi Tasting and Wasabi Tasting. Lunch will include a Tempura Express Lunch and a slice of Pecan Pie.
Check-in is from 11:30 a.m. to 11:45 a.m.; the cooking demonstration is from 11:45 a.m. to 12:45 p.m.; and lunch is served at 12:45 p.m. The price is $45 per person, all-inclusive.
Saturday, March 6, 2010: Sashimi. This class will consist of a Sashimi knife discussion, Vegetable Decorations for Garnish, A Sashimi Tasting and Wasabi Tasting. Lunch will include a Tempura Express Lunch and a slice of Pecan Pie.
Saturday, April 3, 2010: Miso Soup, Sushi Etiquette. . This class will consist of a demonstration of how to make Miso Soup, and there will be a Miso Tasting and discussion about Sushi Etiquette at the Table. Lunch will include Maki, Miso Soup, and Crème Brulee for dessert.
Saturday, May 8, 2010: Hand Roll Demo. This class will consist of a Hand Roll Demo, and students will make a Hand Roll and also have a Japanese Spice Tasting. Lunch will include a Hand Roll, Grilled Tuna and Wide Rice Noodles, and Lemon Sorbet for dessert.
Free Cooking Classes At Williams-Sonoma – March 2010
Looking to take a cooking class but low on funds? Don’t worry – Williams-Sonoma offers free in-store cooking & technique classes in March 2010. The specific times may vary from place to place, and you’ll need to RSVP. The Williams-Sonoma stores will be hosting free culinary technique classes during the month of March which include include “Simply Souffle” on March 7, “Cookies” on March 14, “Cakes & Cupcakes” on March 21 & March 28 is “Pies & Tarts”.
Many Chicago Restaurants Extend Restaurant Week into March
February 27, 2010 by admin
Filed under Latest, News, Restaurants
The Tribune is reporting that at least 45 of the 165 restaurants that participated in the Chicago “Restaurant Week” that is slated to finish on Sunday have opted to extend their Restaurant Week participation, and will continue to offer three-course lunches for $22 and/or three-course dinners for $32 and the number of restaurants extending their participation is expected to grow.
Some restaurants have already announced that they will extend their deals through March 4, while others will feature the deals through March 6 or 7. And a few will even offer their Restaurant Week menus through March 31.
One restauranteur said “We figured, why not? We’re such a small place that we turned down a lot of people this week,” Stu Mitchell, marketing director for Blue 13 (416 W. Ontario St., 312-787-1400). “This gives them an extra opportunity to come in.”
Now the extensions, which are up to each individual restaurant, are no longer under the aegis of the Chicago Convention & Tourism Bureau, which has been running Restaurant Week (and quite splendidly, may we add). So the RW site (eatitupchicago.com) won’t list which restaurants are extending their offers. To get the latest list , you can go to opentable.com, which by Monday should have a list of participants that are extending their $22 and $32 menus, and for how long.
But here’s a list of the restaurants so far who have indicated that they will be participating.
Ai Japanese
Alhambra Palace
Aria
Atwater’s
Blue 13
BOKA
Capital Grille (lunch only)
Catch 35
Chicago Firehouse
C-House
Devon Seafood
Dinotto
Fornetto Mei
Frontera Grill
Harry Caray’s
Hub 51
Italian Village
Japonais
Joe’s Seafood, Prime Steaks & Stone Crab
Kinzie Chophouse
Landmark
Markethouse
Maxwell’s at the Club
Mercat a la Planxa
Merlo on Maple (also La Trattoria del Merlo and La Salumeria del Merlo)
Mon Ami Gabi
N9ne
Osteria Via Stato
Perennial
Petterino’s
Phil Stefani’s 437 Rush
Rhapsody
Roy’s
Salpicon
Seasons and Seasons Lounge
South Water Kitchen
Tavern at the Park
Texas de Brazil
Topolobampo
Trattoria No. 10
Tuscany on Taylor
Viaggio
Weber Grill
Zealous
Source: Tribune
Trotter Honored with “Distinguished Citizen Award”
Acclaimed restaurateur Charlie Trotter will be honored Nov. 10 by the Wilmette District 39 Foundation officials with a “Distinguished Citizen Award.” Trotter, formerly of Wilmette, received the award at the Michigan Shores Club, 911 Michigan Ave., Wilmette. A self-taught chef, Trotter started cooking professionally after graduating with a degree in political science from the University of Wisconsin. He opened Charlie Trotter’s at 816 W. Armitage Ave., Chicago, in 1987 to instant acclaim from food critics and patrons. Trotter has authored 14 cookbooks and three management books.
In addition to Charlie Trotter’s in Chicago, he also owns and operates Restaurant Charlie and Bar Charlie in the Palazzo Hotel, Casino & Resort in Las Vegas, and Trotter’s To Go, a gourmet take-out store in Chicago. Beyond his culinary accomplishments, Trotter has ties to numerous charities, and his Charlie Trotter Culinary Education Foundation has raised more than $1 million. The District 39 Education Foundation is a nonprofit organization dedicated to investing in the community’s children. The foundation’s Gripp Grant program provides funds for educational programs, experiences and technologies that expand, enrich and complement the schools’ curricula. For more information about the foundation, visit www.d39foundation.org.
An Insiders Look at Culinary Chef Salaries
Ever wonder what great chefs make a year in salary? Rick Smilow, president and chief executive of the Institute of Culinary Education, takes a look at the salaries earned by chefs and other culinary professionals in an upcoming book called “Culinary Careers”, which offers advice on how to get your dream job in the culinary trade. Smilow and his co-author, Anne E. McBride, profile various people who work in the restaurant industry, from executive chefs to line cooks, many of whom revealed either their own salaries or general information about salaries in their respective fields. He writes that executive chefs in some of the nation’s top restaurants or large restaurant companies can earn up to six-figure salaries.
Jo-Lynne Lockley, owner of Chefs’ Professional Agency, a San Francisco-based recruiter, said in the book that executive chefs make $70,000 to $140,000, while sous chefs earn between $45,000 and $50,000.
Examples in the book include:
- Joseph Wrede, chef and partner in Taos Restaurant Group, which has five restaurants in New Mexico and Colorado, said he makes “$150,000 base salary, plus profit sharing.”
- Graham Elliot Bowles, a chef-owner of Graham Elliot in Chicago, said cooks in Chicago on average earn around $30,000, with chefs earning about twice that amount.
- Jason Gronlund, a research and development chef with Tabasco who works with restaurant chains and food companies, said individuals in his area can make “up to $200,000 for executive positions.”
- Chris Hanmer, executive pastry chef of the Ritz-Carlton in Las Vegas, said salaries in the pastry area range from $80,000 to $100,000.
- Another pastry chef, Kimberly Schwenke of 312 in Chicago, said that the range can go from $35,000 to $50,000 “depending on what you are doing and the type of property.”
- Katie Button, a former line cook at Bazaar by José Andrés in Beverly Hills, Calif., who was on her way to cook at Ferran Adria’s elBulli in Roses, Spain, said the salary range for a person at her level is between “free to $15.50 an hour.”
“Culinary Careers” is scheduled to be published this May by Clarkson Potter.
Great Chicago Chefs at the Lake Series Kicks Off in March
The tastes of Chicago will come alive during the ever-popular “Great Chefs at the Lake” series at Wisconsin’s The Abbey Resort & Sp, which features distinguished Chicago chefs, fine four-course dinners, and kitchen tips and tricks from the pros. It’s a foodie’s dream come true.
The “Great Chefs at the Lake” series will take place over three weekends this spring: March 19-21, March 26-28, and April 9-11. The weekend packages at The Abbey Resort & Spa include a two-night stay, starting with a Friday evening wine reception with the guest chef, followed by a cooking demonstration and a signature four-course dinner prepared by the featured chef.
The diverse tastes of Chicago kick off on March 19-21 with Chef Mark Mendez of Carnivale. With a solid culinary background having worked at several highly-acclaimed restaurants including Chicago’s Spiaggia, Harvest on Huron, Gioco and New York’s Patria, Mendez’ Carnivale menu is a direct reflection of Latin culture and his Puerto Rican ancestry as his menu consists of dishes from Cuba, Brazil, Columbia, Puerto Rico, Peru and Argentina.
Executive Chef Randal Jacobs of Elate – a new Chicago hotspot – will host the second weekend on March 26-28. With more than 12 years of culinary experience, Chef Jacobs is known to marry simplicity and bold flavors and use the best local, sustainable and artesian products. His exceptional menu combines American Market fare with a pinch of European flair.
On April 9-11, Executive Chef Len Trevino from Italiasia will demonstrate his culinary skills during the last weekend of the chef series. The dynamic flavors Chicago’s Italiasia has to offer are sure to flatter any palate or appetite. Chef Trevino is inspired by the city’s many differing neighborhoods and created a menu that truly replicates Chicago’s diversity. Italiasia’s eclectic menu includes dishes from Italy and Pan Asia and can be ordered according to appetite, as a small or large dish. “The ‘Great Chefs at the Lake’ series continues to be one of the most popular events at The Abbey Resort,” said Michael Lucero, director of operations at The Abbey Resort. “We’re excited to see Mark Mendez of Carnivale return as he was a crowd-pleaser in the past and we’re happy to welcome Chef Trevino from Chicago’s new Italiasia. We’re expecting a great crowd to enjoy the bold flavors from each of these hotspots.”
“Great Chefs at the Lake” weekend packages are $219 per person, plus tax and resort fees and based on a double occupancy. To make a reservation for the “Great Chefs at the Lake” series, guests can call 888-629-9594.
Have You Heard of Chicago’s Big Hot Dog?
Have you head about the Chicago Big Hot Dog?. This hot dog might choke a boa constrictor, but it won’t harm a toddler. It’s too darn big. The Big Hot Dog is a hot dog-shaped, 7-pound blend of veal, beef and pork. It’s 16 inches long and 4 inches in diameter. The idea is to divide it into burger-patty slices and cook the slices on a grill.
It’s the product (or byproduct) of Gorilla Tango Novelty Meats, born after the owner’s dad jokingly ranted about hot dogs rolling off the grill. “From there,” says marketing and public relations director Kelly Williams, “We found Schmeisser’s, a sausage-maker in Niles, to make them for us.”
These monster dogs really do exist, and you can buy one for $29.95 at bighotdog.com ($10 off right now as an American Academy of Pediatrics special). “People buy them mainly for gifts,” Williams said. “We sold a lot at Christmas, and 80 percent of our sales were for gifts. We sold some for Valentine’s Day, and we’re hoping to sell a lot for Mother’s Day and Father’s Day.”
Of course, if you serve your toddler a Big Hot Dog slice, you’ll still want to keep an eye on the kid during the meal. Which, surprise, is what parents are supposed to be doing.
Recipe: Queso Fundido with Roasted Peppers and Chorizo
Everyone loves good appetizers and Queso Fundido is beginning to gain momentum as a great item to include at your next party. A glorious Mexican melted cheese appetizer, Queso Fundido is a restaurant staple that you can and should make at home as it is as simple as it is decadently tasty. Flavorful cheese is melted together with fragrant mushrooms, roasted peppers or other garnishes and served with fresh corn tortillas. Serve this south-of-the-border version of cheese fondue as a starter to any Mexican meal. Your guests will be singing your praises. ¡Que rico!
Queso Fundido con Rajas y Chorizo
(Melted Cheese with Roasted Peppers and Chorizo)
Queso Fundido con Rajas y Chorizo
Serves: 4-6 as an appetizer
2 tablespoons vegetable oil
½ small onion, sliced thinly
1 fresh poblano chile, roasted peeled, seeded and sliced
¼ pound chorizo sausage, casing removed
½ pound (2 generous cups) Monterey Jack cheese
- Place an 8-9” baking dish in the oven and preheat it to 375°.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onions, and sauté until lightly browned, about 8 minutes. Add the peppers and cook a few minutes more, then set aside.
- Heat the remaining oil in the same pan and cook the chorizo, breaking it up into chunks, until no longer pink, about 10 minutes. Drain off excess fat and set aside.
- Remove the preheated pan from the oven, spread the cheese on the bottom and return to the oven to melt for about 10 minutes. Sprinkle the cheese with the onion mixture and chorizo and bake for 5 minutes more, until bubbly.
- Serve at once with warm flour tortillas.