festivals and events
raves and reviews
the sweet scoop
the sweet scoop
This weekend, September 26–28, marks the seventh annual Bon Appétit presents Chicago Gourmet—one of the nation’s premier culinary festivals. To help guide event-goers through the weekend-long epicurean experience in Millennium Park, Bon Appétit Editor-in-Chief Adam Rapoport shares his expert advice on tackling the weekend like a pro.
This year, Adam will be leading the Hamburger Hop burger battle, the official Chicago Gourmet kick-off event, and serve as emcee of three interactive seminars over the weekend: The Mexican Takeover with Rick Bayless; The Whole Fish with Masaharu Morimoto; and Carla’s Comfort Foods with Carla Hall from ABC’s The Chew.
Pack Your Sunscreen. You’re going to be eating, drinking and hanging out in the sun (yes, it’s going to be sunny) all day. Play it safe with SPF.
Explore. Reach beyond your boundaries, meet different chefs and try foods you haven’t tasted before. One of the great things about Chicago Gourmet is that the festival features restaurants from all across the country. So use your afternoon in Millennium Park to try all those restaurants you normally don’t get to.
Be Punctual. Be the nerd who gets there early. That way you can eat everything before everyone arrives, then hit your favorites for a second time.
Learn Something New. Take your wine, beer and spirits cred up a notch by attending the interactive seminars. Your knowledge will dazzle all at your next dinner party.
Hungry for more advice? Follow Adam’s exciting culinary adventures on Twitter and Instagram.
Image and video courtesy of Bon Appétit
More than 40 chefs, hundreds of hungry carnivores, thousands of pounds of meat. Last Saturday’s Meatopia on Randall’s Island was an ambitious culinary spectacular where whisky and beer flowed freely and meat reigned supreme. Event founder Josh Ozersky seriously upped the ante from last year’s meat-filled fest and successfully executed one of the most organized and enjoyable food events of the year—in spite of some wet weather.
Some of the highlights and best bites from Meatopia 2012:
The talented lineup of chefs and pit masters showcased at this year’s “City of Meat” (including Marc Forgione, Alex Guarnaschelli, Franklin Becker, April Bloomfield, Naomi Pomeroy and many others) focused on utilizing whole animals, and dished up a dizzying array of meats prepared in every way, shape and form. A few of the most mouthwatering dishes included Pat LaFrieda‘s whole marinated Creekstone steer, Justin Smillie‘s succulent spit-roasted short ribs, Portuguese paella with soft egg and jalapeños from Anthony Goncalves, tender grilled rib steak with bone marrow butter and pickled grilled onions from Marc Forgione, and the undeniable crowd favorite, Aaron Franklin’s BBQ beef brisket—which blew away any preconceived notions of what brisket should taste like.
While the event was in full swing, dark grey clouds rolled in and the sky opened up on the carnivorous crowd. Luckily, the Amstel Light and Diageo tents provided shelter from the rain, along with music, entertainment and unlimited tasty beverages. While weathering the storm in the George Dickel Tennessee Whisky tent, I had a blast watching Discovery Channel’s Jimmy DiResta handcraft an entire wooden bar from scratch and downed delicious whisky cocktails like the “Possum Eatin’ Peach Pits”—my favorite drink of the night, and the perfect complement to the savory all-meat menu.
Congrats to another successful Meatopia! Looking forward to even more meaty madness in 2013. And to tempt your taste buds in the meantime, dive into the peachy punch cocktail recipe below:
Possum Eatin’ Peach Pits Recipe
1 ounce George Dickel Tennessee Whisky
1/4 ounce Stirrings Peach Liqueur
1/2 ounce Olorosso Sherry
1 teaspoon Amaro CioCiaro
1/2 ounce black tea
1/2 ounce fresh lemon juice
1/4 ounce simple syrup
Slices peaches and strawberries for garnish
Combine all ingredients into a cocktail shaker; Shake well. Pour contents into a rocks glass. Garnish with sliced peaches and strawberries. Cheers!
September is a time for new beginnings. And whether you’re going back to school or settling into a fall schedule, nothing helps you power through the day like a delicious, energy-packed lunch.
So what to make when you’re brown-bagging it? It’s easy to get stuck in the same boring weekday routine, but my friends at Food Network aim to change that. They’ve invited me to be part of today’s Communal Table lunch party, where members of the online food community share recipes for midday mealtime inspiration.
My lunch table contribution is a simple, satisfying sandwich recipe that tastes sophisticated, yet is easy to put together on busy mornings (or the night before). This chicken salad’s high protein content will help combat mid-afternoon slumps, while hearty cashews, curry powder and sweet-tart grapes deliver a dynamic flavor and texture punch.
Since this recipe was adapted from Cooking Light, it’s a wholesome option for school lunch boxes too! Kids are sure to love the combination of crunchy nuts and juicy grapes—plus, the curry is subtle enough that it won’t overwhelm picky little palates.
Dig into the recipe at the bottom of this post, and check out the below links for more fantastic lunch ideas from around the web. Want to join the party? Get in the conversation and share your favorite recipes on Twitter by using hashtag #pullupachair (@FoodNetwork @ThisGirlCanEat).
Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies
Made by Michelle: Almond Butter and Banana Sandwiches
Chez Us: Healthy Tuna Salad
And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
Napa Farmhouse 1885: Back to School Roasted Chicken Legs
Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette
This Girl Can Eat: Cashew Curry Chicken Salad Sandwiches
Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup
Haute Apple Pie: Edamame Hummus
Feed Me Phoebe: Deviled Egg Salad Sandwiches
Creative Culinary: Margarita Watermelon
Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios
Cashew Curry Chicken Salad Sandwiches (serves 2)
adapted from Cooking Light
Combine first 3 ingredients in a large bowl, stirring until well blended. Add chicken, celery, cashews, and green onions; stir well. Salt and pepper to taste. Serve chicken salad on rolls and garnish with lettuce and tomato (optional).