Archive for the ‘Events’ Category
I would guess a nationally recognized pastry chef wouldn’t need to answer an ad in the paper for work. But when the job description is just as appealing as a galette, Chef Gale Gand is all in. A friend showed Gale the ad thinking she might know someone to apply as the Chef in Residence for Elawa Farm in Lake Forest, IL. After reading it, she realized, the job was perfect for her and the next thing she knew, she signed on to bake three times a week, host cooking demos, cooking classes and work with the garden director. The garden director asked for a specific “wish list” of what to grow and sell at the Farmers Market. With several varieties of herbs, honey, and fruits, their garden is at her disposal to create.
With over 600 acres of wetlands, the farm is a regular spot for runners and walkers who often end up at the market for a stroll. What Gale has set out to do is add the element of leisurely consuming while shopping. Although she won’t be on hand for every farmers market, she is eager to make it interactive for shoppers. When someone happens upon Elawa's Garden Market selling fresh goods, they can eat a yogurt or have a lemonade.
This is just the beginning according to the new Chef in Residence. By partnering with Elawa, Gale has a home at the kitchen to host cooking classes and demos which holds up to 20 people. The classes will definitely be seasonally focused. “I want to pick tomatoes and make a sauce from scratch with the class,” says Gand. Lessons will be both “savory and sweet based on ingredients we are celebrating from the garden.”
The Garden Market at Elawa Farm is open from June 21 - October 15 on Tuesdays, Fridays and Saturdays from 10 a.m. to 3 p.m.
Chef Gale Gand’s cooking class schedule is as follows:
Aug 17, Wed, 11:00-1:00- Tomato class-Fresh Tomato Sauce, Roasted Tomatoes, Pasta
Sept 19, Monday, 1:00 - 3:00- Apples class- Applesauce Doughnuts, Apple Butter, Apple Fritters
Oct 18, Tuesday, 11:00-1:00- Pumpkin Class - Pumpkin Muffins, Gnocchi, Soup
Nov 17 Thursday 1:00-3:00 - Pie class
The classes will be $75 per person and run approximately two hours. For more information, call 847-234-1966
For more information, contact Elawa and click here.
How hard do you think someone had to twist my arm to attend the Chelsea Handler Bloody Mary Brunch with Belvedere Vodka? Do you even need to answer that question? There wasn’t a chance I was missing this brunch.
Somehow, by the grace of the PR gods, I was invited to the Belvedere brunch for the launch of their new vodka, The Bloody Mary. The event was being hosted not only by Belvedere but Adam Rappaport, the newly appointed editor-in-chief of Bon Appetit, and Chelsea Handler, their funny-lady spokeswoman for Belvedere Vodka. I emailed requesting to interview some of the team members from Belvedere and Adam. Seeing that Adam is the editor-in-chief of the biggest food publication, I guess I’m not surprised I didn’t have the opportunity to even rub up against him. Trust me, at the very least, I was hoping to brush past him because our entire table agreed, Important-Food-Guy was pretty handsome. Thus, I left slightly disappointed that I didn’t have the chance to meet Adam nor did he have the chance to fall equally in love with me, Beauty and Her Feast. Eh, my next vodka party.
I did, however, interview Charles Gibb, CEO of Belvedere, and Claire Smith, Head of Spirits and Mixology which was fascinating. For the blog, I was more interested in their maceration process for the new Bloody Mary Vodka. It was like a lovely story time with both Claire and Charles. Charles was very clear that his role as CEO is to encourage a creative process to do things differently and expand their product. He provides a freedom for the team to get there while still staying true to the brand. What I learned from Charles about flavored vodka is that other companies use chemicals or the essence of a flavor to trick your nose. With Belvedere, their maceration process allows for a completely natural flavor to permeate the vodka. As Charles said, “We harm real fruits and vegetables to make our vodka!”
To truly understand what Belvedere does, I sat down with Claire Smith who walked me through the birth of a flavor (watch her video by clicking on her name). First, I had to ask her, “Do you not love what you do? You get to drink on the job and get paid? How cool is that?” With a full out laugh she said, “Pretty cool for sure.” So, let’s get down to business, how the heck does she figure out what flavors to macerate and why the Bloody Mary? First, she works with the marketing team on what they think the consumer will get excited about. Because her background is in mixology, she knows how to translate one side of the bar to the other. The Bloody Mary is an iconic vodka cocktail so it made perfect sense to create a product that the consumer could work with as a simple neat vodka or a mixed beverage. Claire then works backwards by taking the ingredients to expose the cocktail. For the Bloody Mary, she ended up macerating 7 individual ingredients in separate vats. They then distill them four times and blend each vat dialing up or down based on the depth of each to balance the final product. What worked was: horseradish, black pepper, red pepper, chili pepper, tomato, lemon and vinegar. I was surprised by the vinegar but Claire informed me that it has the same flavor profile as tabasco, a common ingredient of the mixed Bloody Mary. What thoroughly amazed me was the complexity of flavors you could taste. Somehow, we all tasted celery, yet there was none in the vodka.
The Bloody Mary vodka is a game changer for the industry as it allows the consumer to have a consistent base. Also, you don’t need complicated ingredients for a finished product. Belvedere managed to develop a savory vodka which really hasn’t been done. By creating such an expressive foundation, it also allows for a continued artistic process by experimenting with additional flavors. During the brunch, we tasted four very different cocktails using the Bloody Mary vodka. Belvedere has provided Beauty and Her Feast with the recipe for my favorite one which also seems to be the “star with both consumer and press at each launch party,” says Tenten Wu, Global Director of PR for Belvedere.
Belvedere Pineapple Mary
· 1.5 oz Belvedere Bloody Mary vodka
· 3 oz Fresh Pineapple juice
· .75 oz Fresh Lime juice
· 2 bar spoon Simple syrup
· 2 dashes Orange bitters
· 1/8 bar spoon Smoked paprika (hot)
Shake and strain all ingredients into a rocks glass filled with cubed ice.
Garnish with a pineapple chunk
Belvedere Bloody Mary vodka is available in most liquor stores including Binny's.
Part of what I love about this job is…well, everything. I get to hang out with cool people, eat great food and drink fabulous cocktails. Last week, I was asked to come in for a margarita tasting. Um, YES. And I like them on the rocks with salt, please. Could I be any more accommodating?
I zipped down to May St. Cafe in the trendy Pilson neighborhood to hang with the chef for lunch. Trying to appear professional for the tasting, I popped open my laptop to take notes. Yeah, OK…slide the Mac to the end of the bar and replace it with some tumblers. I drink tequila but how much do I really know about it? Not much other than I like to consume it…on the rocks as some type of “rita”, most any will do. I’m not a picky margarita drinker.
Before getting to the drinks, I learned a little background info on distilled vs. aged. Most importantly, by Mexican law, tequila must be at least 51% agave to be labeled TEQUILA. The stuff we were drinking was 100% agave from 3 Garcias, distilled and aged. The distilled tequila is clear. The longer it ages, the more expensive tequila is and you will taste notes of honey from the oak barrels. Then, Chef Mario Santiago pulled out his new list he concocted for the month of May specials in honor of their 9 year anniversary. Not only are the drinks good, really good, but for the entire month of May, the margaritas are only $5! These are the real thing. NO mixes. Each margarita is made with 3G tequila, fresh squeezed lime juice and simple syrup along with some special flavors:
Pineapple and Mango, a blend of fresh pineapple and mango purée mix
Guava Rita, pureed guava and mint
Coco Rita, coconut milk and coconut salted rim and flakes
Besame Mucho "Rita", a blend of cranberry and raspberry garnished witha cherry and lime
Jalapeno and Cilantro Margo, muddled fresh jalapeno and garden fresh cilantro
Cucumber, muddled cucumber
I am just putting this out there, Beauty and Her Feast strongly endorses the Coco Rita! Just saying. And as soon as our crazy Chicago weather decides to give us a break, Chef Santiago is opening his patio for some new small plates and cocktails. While the entire menu will be available, May St. Cafe has decided to offer some smaller dishes for tasting. So, for all those summer fairs and hot days you need a place to hang with your friends, May St. Cafe has a great patio in Pilsen away from the crowds.
May St. Cafe is located at
1146 W. Cermak, Chicago
312.421.4442
So, if I’m being totally honest about this post…I’m jealous. And I’m not embarrassed to admit it. A couple of months ago, I started writing for one of my favorite Chicago websites, Cheeky Chicago, as their “eats” writer. I adore the founders and love the site, so it came as no surprise that they have, yet again, come up with another awesome idea. Erica Bethe Levin and Jessica Zweig have done an unbelievable job not only building Cheeky Chicago but branding it as well. They are out almost every night of the week for events that they sponsor. It’s a ton of work and they live the ultimate Cheeky, urban life.
There I was, sitting at my home-desk when an email came through about a contest being held by Cheeky. And that’s when I felt it. The jealousy because I’m not eligible. Ya know those contests that say “employees and their family members are not eligible to participate”? I can’t even have my six year old enter on my behalf! But I’m still so excited about the contest and for Erica and Jessica. Cheers to you both!
Here’s the deal.
Cheeky Chicago is teaming up with food travel bloggers Mike & Chao Chow to launch their first-ever guest contributor contest where readers can write about their Cheekiest food adventures in the Windy City. The top ten winners of the contest will win the opportunity to attend the exclusive opening of the Chow's new restaurant Union Sushi + Barbeque Bar (230 W. Erie), opening in River North in May 2011. The Cheeky girls will also name a grand prize winner that they will send to San Francisco to write about the Bay Area restaurant and nightlife scene in conjunction with their debut of the new Cheeky San Francisco site launching in late 2011.
Readers who would like to enter can apply here:
http://www.cheekychicago.com/cheekychow/
The contest begins Wednesday, April 6th with winners being announced April 29 and the grand prize winner will be announced on May 6th, at Union's grand opening party.
Any Beauties that want to be Cheeky…here’s your chance. I promise, if you win…I will come visit you in San Francisco! Good luck.