As you may have heard, the ever-so-popular Shake Shack chain arrived in Chicago this week. This East-Coast burger chain has a huge following, and there are already lines out the door to prove it! Conde Nast Traveler voted it as one of the best chain restaurants IN. THE. ENTIRE. WORLD. That’s so serious.
Shake Shack provided me with 10 coupons for a FREE cup or cone of their frozen custard ice cream. This creamy ice cream is spun fresh daily, and the recipes use only real sugar (no corn syrup) and hormone-free milk from dairy farmers.
In addition to the classic vanilla and chocolate flavors, they also have daily specials in amazing flavors like Chocolate Cheesecake, Salted Caramel, Pumpkin Pie, and Grandma’s Apple Pie. YUM!! Don’t you want to go RIGHT NOW?
In order to get one of these free coupons, enter via the link below – I will randomly pick the winners and contact winners directly on Wednesday, November 12th:
I had the opportunity to interview Sam Toia, the President of the Illinois Restaurant Association during the Chicago Gourmet show, and learned that Chicago Gourmet was key to helping Chicago to host the James Beard Awards it’s 25th year (after being held in New York for the past 24 years). Impressive! So, how did that happen?
Below are my interview highlights from my chat with Sam Toia:
Q: What has Chicago Gourmet Done for the Restaurant Industry in both Chicago and in Illinois?
A: “We are bringing the James Beard Foundation Award ceremonies here in May, and it all started with Chicago Gourmet. It started 7 years ago, and the talent that we have in this town from Rick Bayless, to Stephanie Izard to Graham Elliot is phenomenal. We are able to showcase to the city, the state and the rest of the country that our homegrown talent is as good or better than they have in New York, San Francisco or LA. There are over 180 chefs participating in Chicago Gourmet, so just by that fact you see that every chef wants to participate in Chicago Gourmet.”
Q: How does Chicago Gourmet benefit Chicago from a Financial/Tourism standpoint?A: “The Mayor is working on getting 55 Million visitors a year to the city of Chicago by 2020, and it looks like we are closing in on 50 Million in the next year, so we’re getting close! When people look at what city they are going to travel to, 38% look at the restaurants in that town. They may say “I want to go to Mexique, I want to go to Grace, I want to go to Stephanie Izard, Frontera…Alinea…” – so they look at the restaurants and then make the reservations to come. The front half is business, but the back half is tourism. Chicago Gourmet shows how great the homegrown talent is here, and it’s getting bigger and better every year, and attracting more visitors. It’s great for the industry, the tax base, the restaurants, the museums, and it’s one of the cogs in the wheel to bring more people to Chicago.”
Q: This year, Chicago Gourmet is sold out and the demand is off the charts. Do you have plans to grow it, add more days, etc.
A: Absolutely, we are always looking to grow. We will definitely sit down and go back to the table. We need more real estate. Over the weekend, we bring in about 12,000 people between the Hamburger Hop, and Saturday and Sunday at Chicago Gourmet.
Q: What big things is the Illinois Restaurant Association working on for 2015?
A: “We are bringing the James Beard Award ceremonies here. It was 24 years in New York, and it’s the first time they are out of New York in their 25th year. The James Beard awards are like the Oscars of the food industry, so we will be working on that, and it’s the first Monday in May. We will be working on that as soon as we wrap up with Chicago Gourmet with the ChooseChicago tourism arm here in the city. We are working very diligently on the ceremony coming in May.”
Erica: “Wow – That’s taking Chicago’s food scene to a WHOLE new level – Having the Beard’s here after 24 years in New York? How did you do that?”
Sam Toia: “There had always been rumbles about moving to San Francisco, or another city, and Mayor Emmanuel reached out and said that it would be great to have the Beard’s here, so we had great cooperation from City Hall and Choose Chicago, and we made our presentation to the Beard Foundation. With the homegrown talent here, it just made sense. San Francisco was trying to get it, and we got it before San Francisco.”
So, there you have it. Chicago should be proud. Keep an eye on the James Beards in May – I know I will be! In the meantime, check out the delectable bites I had from our amazing homegrown talent in the best food city in the world – Chicago!:
[caption id="attachment_827" align="alignleft" width="640"] Lemon Olive Oil Cake from Acanto
Bourbon Mousse with Smoked Bourbon Sugar Bacon from the Dawson
Roasted Apple Ice Cream Taffy Apple from Mindy Segal
This past weekend, I had the honor of representing the Common Threads Associate Board on ABC7 News to talk about the upcoming Common Threads Cook-Off on Thursday, October 7th. See below for the video of the coverage on the event. What a great experience!
Front lobby of ABC 7 Studio
Me and chef Terry Fucik from Dirk’s Fish before our appearance
On October 2nd, culinary creativity will shine at the Common Threads Cook-Off. Chicago’s top chefs & mixologists will create and serve their favorite dish from the garden, the pasture, the seed, the barn or the barrel, while guestsvote for their favorite in each category.
Dirk and Teresa (Terry) Fucik of Dirk’s Fish are one of the +30 chefs competing in thiscompetition, and discussed some of their thoughts around Common Threads, the event, and the competition.
Q: Why are you involved with the Common Threads Cook-Off?
A: Terry and Dirk love children, and have been involved with Common Threads in many aspects, including volunteering in the after-school program with the kids as guest chefs, participating in the World Festival Fundraiser, and volunteering at the Ronald McDonald house. Terry loves teaching and enjoys seeing kids so excited and eager to learn about healthy cooking and eating. She especially likes teaching kids about different cultures, (i.e. how to cook Senegalese Stew) and how food unites us as the human race. She can personally identify with the kids because she taught herself how to cook and started cooking for her family when she was 12. She came from humble beginnings, so she can truly identify with what the kids may need, and appreciates that the recipes are accessible and affordable. “Common Threads is doing it the right way.”
Q. Which category have you selected for this competition?
A: “From the Barn” using Farm-Raised sustainable and certified fish. There is a lot of public misconception around fish farms, and Dirk’s Fish likes to educate people that fish farms are ok, as long as they are farmed properly. It’s not possible to meet consumer demand for fish without farms, as our oceans and lakes are starting to become depleted of natural resources. Just like beef and chicken are farmed, fish can be farmed too. There are good and bad farms for fish, just as there are for other proteins. Dirk and Terry choose farms that are certified by the Marine Stewardship Council, which focuses on sustainable seafood.
Q: What is your strategy for competing in the Cook-Off?
A: People are so into burgers these days, and they like eating them with a fried egg and a slab of bacon on top, which can sound like a heart attack on a bun. Dirk’s Fish wants to represent the burger in a completely different way, where it’s extremely tasty, and flavorful, yet really healthy. When people hear the word “burger”, they are more willing to try different types of fish, so this competition will feature a fish slider.
You are invited to try Dirk and Terry’s fish slider and the culinary creations of +30 additional chefs & mixologists at The Common Threads Cook-Off at Revel Downtown on Thursday, October 2nd at 6:30pm. We wish Dirk and Terry the best of luck!
Markita Staples is a fitness blogger that focuses on quick workouts for people that don’t have a lot of time – that’s my kind of fitness! Fitness and food are intertwined, so we wanted to provide you with some ideas for “On-the-Run” foods for before and after your workout.
Markita the Fitness Blogger (left), and Erica the Food Blogger (right)
Markita doing one of her 15-minute workouts
BEFORE your workout:
Markita recommends fruits, veggies and healthy fats before your workouts. You want to have a good amount of energy, but you don’t want to take in so many calories that you spend the entire workout burning them. When people think “carbs” they usually think of the traditional things like bread, rice, grains, and flour-based foods. However, fruits and veggies are full of carbs, plus they are nutrient-dense so will give you “higher quality” energy. Healthy fats like nuts or avocado are great because they also give you a lot of energy but burn slower, so they keep you fuller longer. If you are dying for energy and need to eat more traditional carbs, go for slow burning carbs like sweet potatoes and brown rice.
AFTER your Workout
After a tough workout, where you’ve exhausted your muscles through strength training or cardio, your body is craving to be “repaired”. Protein does this best. Basically, your body breaks down its own protein to build muscle and burn fat, then you replace it later. Protein traditionally includes meat and dairy. Markita is a fan of a nice grilled piece of chicken or salmon. However, if you’re not a meat or fish fan, things like quinoa, nut milks (Markita loves almond milk), and protein shakes are awesome options. Remember how we said to eat carbs before your workout if you’re going to eat them? Well, keep that in mind post-workout. Your body soaks up calories like a sponge and unless you plan to do another workout after the workout you just finished, those carb calories are going to sit there and eventually add some unwanted weight to your body. So of course, avoid eating a ton of carbs and go for proteins, veggies, and fluids (I’m sure you’re thirsty!) instead.
Below are my recommendations for “on the run” foods that are great before and after your workout:
BEFORE your workout:
Smoothies from Mariano’s:
Mariano’s has an amazing made-to-order smoothie bar with some great green smoothies using fresh ingredients. I’m a huge fan of drinking my veggies, and the Spinach Green Goodness smoothie is one of my favorites. The best part is the price. A 12 oz. smoothie is only $3.99. I love a great deal. Check out the smoothie menu here: http://www.marianos.com/smoothiemenu
Smoothie stand at Mariano’s
Spinach Green Goodness Smoothie
Trader Joe’s and Costco have delicious trail mix packets that you can take with you to hold you over from the hungry monster when you are on the run. Throw them in your bag or purse, and you are good to go whenever hunger strikes!
Farmer’s Fridge is a vending machine (yes, a vending machine) that serves delicious, handcrafted salads with gourmet ingredients. The salads are prepared in a kitchen at 5 am and delivered to the machines around 10 am. There are a few of these machines located in the city, and they aren’t your typical vending machines- they are smart machines with touch screens and they are quite impressive. I tried the machine at 201 N. Clark, and my salad was delicious – it truly tasted homemade, and the dressing was amazing. The best part is that the salads come in beautiful plastic jars that can be saved for another use, or recycled right at the vending machine.
Fresh salad from a vending machine…who knew!
Delicious salad from Farmer’s Fridge!
AFTER Your Workout:
One of Markita’s favorites is Mediterranean food after a workout, and Roti is one of her go-to’s to get the protein she needs. The kabobs are great, as the meat is seasoned very well, and they also have other options like The Mediterranean Chicken Salad. Epic Burger:
Another great way to replenish your protein is to grab a burger or chicken sandwich without the bun. Epic Burger has a few locations in Chicago, and they focus on a “more mindful burger,” providing quality natural and organic meats.
Costco Rotisserie Chicken:
If you are a Costco member, the Rotisserie Chicken is the best deal in town. It’s only $5 – you can’t even get a whole raw chicken for $5, much less a cooked one. If you live near a Costco, go directly to the Rotisserie Chicken section and pick up your chicken, and head directly to the cash register. Do not look anywhere else in the store, or else you will end up spending +$100. You must stay focused when you go to Costco. (Same goes for Target). If you don’t live near a Costco, other grocery stores also carry Rotisserie Chicken, which is a great item for when you are on the run, especially since it will last you a few days.
Hopefully this post provided some good ideas on quick ways to fuel your workout. In the meantime, check out Markita’s website http://www.sweshfit.com for inspiration on quick 15-minute workout ideas!
Duck is not typically a go-to, everyday food that people eat. In fact, most people don’t even think about duck as an option, except for the holidays. This all changed for me when I attended Duck University for food bloggers, sponsored by Maple Leaf Farms in Indiana. I was excited about this opportunity because I knew very little about duck, and had certainly never cooked it.
Me outside of the Maple Leaf Farms HQ – About to head in for class!
This experience was set up like a real university. The first stop was a tour of the feed mill, where we saw how they make duck feed from scratch. They take incredible care of what goes into the feed, including protein, vitamins and minerals so that the ducks can be healthy and strong. They go through rigorous testing to make sure that the feed is safe for the ducks.
Duck Feed – Full of vitamins and minerals
We then visited a duck farm where the ducks were raised. Biosecurity is a major initiative for food safety and disease prevention, so we were instructed to wear special suits and dip our feet into a foot bath before walking near the ducks.
Dressed in our Biosecurity suits
The conditions are clean, and the ducks have plenty of room to frolic about. Maple Leaf Farms partners with over 150 local farmers to raise their ducks, which is great for the communities. The last stop on the tour was the duck processing plant, where they say it is as clean as a hospital. It was reassuring to see the USDA inspectors right there on the line.
Afterwards, we had a classroom-style session.
Did you know….
- Duck Fat is a good fat – It compares favorably to olive oil in terms of the mono-unsaturated fatty acid oleic, and the poly-unsaturated fatty acids linoleic and linolenic acids
- There are various breeds of duckwith different flavor profiles. Maple Leaf Farms raises the White Pekin duck, which is more mild and less gamey than some of the other duck varieties.
- Maple Leaf Farms is the #1 producer of duck in the U.S. with about a 75% market share, producing 13-15 Million ducks annually? (They are like Tyson Chicken, but for Duck)
- Duck is a red meat - It has a different muscle structure than chicken, and it is cooked more like steak vs. chicken. It’s not prone to salmonella, so it can be cooked to medium/medium rare for the best flavor and texture.
My favorite part of the evening was the 5-course duck dinner, where every course had duck, including the dessert (with Duck Bacon). I told chef Dale Miller that I could die right then and be happy, because the food was so creative and tasted AMAZING!
Roasted Eggplant Tomato Bisque with Duck Confit and Frizzled Leeks
Salad with Smoked Duck, Compressed Watermelon, Heirloom Tomatoes
Grilled Duck Breast with “Ramp Charmoula”, Warm Tuscan Potato Salad, Roasted Sweet Corn Crema and Seasonal Vegetables
Gruyere Popover brushed with Duck Fat
Warm Peach and Blackberry Crisp with Almond Duck Bacon Streusel & Vanilla Gelato
Erica Williams and Chef Dale Miller
A lot of people have had bad experiences with duck in the past, saying that it has tasted oily or gamey, but I did not have this experience at all – the flavor is mild, and I did not have any oily aftertaste from anything I ate. It truly depends on the breed of duck, and how it is prepared.
Celebrity Chef Sara Moulton (from Sara’s Weeknight Meals on PBS) also gave a cooking demo on how to cook duck breast, which was much easier than I had originally thought. It really is as simple as scoring the breast, cooking it with the skin down, flipping it over, and cooking it to the desired temperature. It needs to be a little bit pink for the best dining experience. Sara joined us on our tours, and it was fun to hang out with her – she’s very smart and talented, and we were honored to have her accompany us.
Me and Celebrity Chef Sara Moulton
Celebrity Chef Sara Moulton providing a cooking demo on how to cook duck breast.
In addition to this amazing experience, I was able to network with about 19 amazing food bloggers that were inspiring and a boatload of fun!
Now that you are a little bit more familiar with duck, I would highly encourage you to experiment with it. The easiest way is to try some of the pre-cooked products, like the appetizers (potstickers, spring rolls, quesadillas), or the roast half duck. Then you could move to cooking some of the other items on your own, like the duck breast, and if you are ready for the big leagues, you can roast a whole duck. If you can’t find the products in the store, you can always order online http://mapleleaffarms.com/shop and they will ship it on dry ice to your house, or you can ask the meat department manager to order it in for you.
I’m happy to say that I’m a proud graduate of Duck University, and I have a diploma to prove it!
Attending Duck University has broadened my horizons and I now consider duck to add to my current cooking routine – I hope you will too. Stay tuned for future posts with recipes and ideas.
The face of lunch in the loop is now much more exciting with the opening of Rustle + Roux Cafe, located in the Franklin building at 227 West Monroe Building on the 2nd Floor Mezzanine.
This upscale, quick dining experience features Italian fare from Mercato by Fabio Viviani, and Mexican flavors from Mercadito Taqueria. (Yes, the same Mercadito from River North is now available in a smaller, lunch version!)
Chef Fabio Viviani
Chef Fabio Viviani will be onsite at the grand opening on Monday, June 9th from 11am-1pm for cooking demos, giveaways and more.
Rustle + Roux will offer seven food stations:
- Mercato – Napoli-style pizzas, fresh salads and a variety of gnocchi and pasta made from scratch
- Mercadito Taqueria – delicious salads, tacos, and traditional side dishes
- Grill’d – freshly made sandwiches
- So Deli – a sandwich station complete with a carvery
- Create – a station of daily made to order items
- A salad bar – fresh, seasonal ingredients
- illy coffee bar
As a food blogger, I was invited to visit Rustle + Roux to check out the place and taste some of the food. I had the opportunity to try the Baja Mahi fish tacos, fried plantains, and guacamole and chips from the Mercadito Taquiera, and they were all delicious. The tacos tasted just like they do at the original Mercadito location (which happens to be one of my favorite restaurants), and I was especially excited about the fried plantains, which comes with a fantastic lime sauce and is not something that is offered very often on lunch menus.
Chips & Guac from Mercadito Taqueria
The Mercato station is a mini version of the ever-popular Sienna Tavern restaurant with the homemade gnocchi and pizza options. I tried the Basil and Parmesan pesto gnocchi from the Mercato station, which were soft, fluffy and delicious, with full of flavor, along with the slow braised Bolognaise, which was just perfect.
Delicious Mahi taco at Mercadito Taqueria
Each station will have a specialty menu, in addition to new daily and weekly options featuring fresh ingredients and scratch-made entrees that are sourced locally whenever possible.
The café will serve breakfast and lunch weekdays from 7 a.m. – 2 p.m., with illy coffee and to-go menu items offered until 3 p.m.
Rustle+Roux will also offer catering, so for those of you that have the option to select lunch meeting food, this would be a great option for catering. Wouldn’t it be great to have tacos from Mercadito Taquiera for your office lunch meeting?
The cafe also offers free WiFi, which is a great touch for those that need to multitask during lunch.
Lunch in the loop has definitely taken a step in the right direction. Break out of the monotony and check it out – I will admit that it’s a little tricky to find at first (go up the escalators after entering the lobby to the second floor, and follow the signs), but once you go just once, it’s easy to get to. More information can be found at the Rustle+Roux website http://www.rustleandroux.com. See you there!
I tasted the Sweet Riesling from Love Cork Screw wines at a dessert event and knew that I needed to feature it on my blog. This wine literally tastes like summer in a glass, and instantly transported me to memories of fabulous evenings at Ravinia, fun times with friends on rooftops, and outdoor summer concerts at Millennium Park.
Erica and Chrishon at Love Cork Screw/Taste Bud Diaries video shoot
Not only is the wine tasty, but there is an inspiring story behind it. Love Cork Screw was launched in part by Chrishon Lampley, who previously owned the popular Three Peas Art Lounge, an art and wine boutique in Chicago’s South Loop. The boutique was abruptly closed down due to an unfortunate sewage issue in the building, and after a few years, Chrishon re-emerged, launching Love Cork Screw in December 2013. The wines are now in +30 locations, and the brand is taking off. Chrishon’s marketing strategy positions this wine as not just a brand, but a lifestyle – complete with eye catching labels, a popular radio show and events, all which have helped to propel this brand to success.
Love Cork Screw Riesling and Pinot Grigio – ready for summer sipping!
The “Head Over Heels” Riesling is naturally sweet and crisp with a hint of lemon and grapefruit. This wine is versatile, and would pair well with chicken (i.e. orange chicken, chicken and pear salad) fish, cheeses and desserts.
Click here for an easy-to-make, delicious dip recipe that would travel well for a picnic and would pair quite nicely with the Riesling – it has Feta and Cream Cheese and is filled with flavor.
“Dip for the Stars” recipe from allrecipes.com Photo: allrecipes.com
The “Good Times Good Friends” Pinot Grigio is another wine that is great for Chicago summers. It is medium-bodied with apple and pear flavor notes. This wine is excellent for seafood, and would pair nicely with foods like sushi, oysters, clams, mussels, or pasta.
Chrishon’s story is inspiring, and it’s a story that I want to tell when I share the wine with friends. Check out the video below for my interview with Chrishon to hear more about her story, and after watching it, I think that you will want to tell her story too.
I had the rare opportunity to be an Official Sprinkles Taste Tester at Sprinkles Cupcakes with about 20 other bloggers (shout out to Windy City Blogger Collective) and below are a few things I learned “backstage” that most people don’t know:
I’m an official Sprinkles Taste Tester! Dream come true!
1. The cupcakes are hand frosted with a spatula (not a piping bag), and there is a specific style of frosting the cupcakes so that they all look so elegant and delicious:
o Dollop a big hunk of frosting on the top. Smooth it flat with a spatula, then smooth it out on the sides.
o Create a sprinkles swirl on the top and add the signature candy piece, or dip the cupcake frosting-side down in a bowl of sprinkles.
I learned how to do it, but my cupcakes didn’t look like theirs – it takes a lot of practice to make cupcakes as perfectly beautiful as theirs. In fact, they have a “cupcake graveyard” for cupcakes that don’t make the cut. It’s all about quality control, folks! (My cupcake would have gone to the graveyard).
My attempt at decorating a cupcake sprinkles style…
Still tasted good…
2. They really do use quality ingredients. If you see a strawberry cupcake, they put real strawberries in them. This is why they taste so good. The chocolate that they use is high-quality stuff. Sprinkles doesn’t play…
High Quality Chocolate. Only the best!
3. Sprinkles now offers MINI CUPCAKES! It’s nice to have options. The frosting is piped on these because they are so small.
4. The Sprinkles Cupcakes bakers can frost about 35 cupcakes in about 6-8 minutes. Impressive!
5. There is a Sprinkles cupcake jingle that’s actually kind of hot. It has a rap verse in it & you have to listen. It’s a catchy tune, and you will probably find yourself randomly humming it – or you will sing it while you are eating one of their cupcakes…
I’ve been a fan of Sprinkles after I had my first bite of their vanilla cupcake when they first opened the Chicago location. I always like to judge a good cupcake shop by the vanilla flavor – if they can make a good vanilla, everything else should taste amazing. My other favorites are the Strawberry and the Cinnamon & they are always introducing new seasonal flavors.
Sprinkles put the gourmet cupcake trend on the map and they continue to innovate with their cupcake ATM and amazing flavors. These are just a couple of reasons that there is always a line out the door that I will GLADLY stand in. If you’ve never been, check it out – you’ll be singing that jingle in no time!
This is just a little bit bigger than my KitchenAid mixer at home…
Cupcakes waiting to be frosted
Cupcake box with a special message for mom!
Keeping it real with actual Tequila in the margarita cupcakes
My new t-shirt that I will wear proudly
Our group of Taste Testers from Windy City Bloggers!
Photo Credit: Windy City Blogger Collective