Food Industry News® December 2017
Page 41
Dining With Ms X
THANK YOU to Our Numerous Raffle Prize Suppliers to SHMOOZEFEST October, 2017
DECEMBER 2017 ALEXANDRA FOODS 3300 N. Central Ave. CHICAGO, IL 773-282-3820. This place is very well known, they have an outlet store next to their factory where you can stock up on some of their specialties. The outlet store has freezers loaded with their products available for purchase. They offer a big selection of pierogi. Flavors include potato, meat, kraut & mushroom just to name a few and they have blintzes. This is the real deal! CHEESEIE’S PUB & GRUB 622 Davis St. EVANSTON, IL 847-8688686. They have taken the grilled cheese sandwich to another level. Choices include the Caprese which is mozzarella, tomatoes, olive oil, black pepper on sourdough, or the Popper which is cheddar cheese, cream cheese sauce, jalapeno slices and bacon on sourdough. I went for the Classic which was Merkt’s cheddar cheese, American cheese, tomatoes, ham and bacon on Texas toast. Anything with Merkt’s cheddar works for me. That sandwich was great! It also came with a tomato soup dipping sauce. Sides included seasoned fries, tater tots and sweet potato fries. 3 CORNERS GRILL & TAP 7231 Lemont Rd. DOWNERS GROVE, IL 630541-6700. This is a sports bar and a full service restaurant. Stop in for drinks and a snack or enjoy a meal. They have a stellar beer selection and so many choices on their menu including salads, wraps, ribs, chicken, salmon and steak. They offer mini burgers and 12 kinds of full size burgers. I tried one of their full sized burgers, which came with a choice of seasoned fires, tater tots or pub chips. It’s definitely worth checking out! KD MARKET 1046 S. Elmhurst Rd. MT. PROPSECT, IL 847-979-8494. This is a newly opened International grocery store. The store itself is sleek & gorgeous. A lot of thought and detail was put into this place. The store is energy efficient; the cases displaying produce and product are made out of stainless steel. They have an unbelievable selection of European products, some of which I couldn’t figure out what they were. They had a big selection of deli meats and cheeses. I found a few new varieties of Leibniz cookies, European candies and chocolates here. THE BUDLONG HOT CHICKEN 1008 W. Armitage CHICAGO, IL 773270-9005. If you like your chicken with some flavor, then you’ll love this place. They have Hot Chicken Plates, tenders and the Nashville Hot fried chicken sandwich, that’s what I tried. It was a very generous portion of chicken served on a Brioche bun with Budlong sauce and topped with farmslaw and pickles. The first bite had a kick but then the slaw and pickles toned it down a bit. To go with my sandwich, I got an order of their potato salad which was really tasty too. So good! VALLI PRODUCE 1910 Dempster EVANSTON, IL 847866-6100. This is a beautiful store. You could spend a lot of time in the produce department where they have a big selection of fruits and vegetables. To the right of the produce they have a gorgeous bakery. On the wall off the produce they have an unbelievable selection of bulk packaged goods like candies, nuts and snack mixes. They have a huge meat department, a sushi bar, and a big selection of product in their grocery, dairy and frozen aisles. This is a good place to shop. WILDFIRE 1300 Patriot Blvd. GLENVIEW, IL 847-657-6363. I arrived at the restaurant at five o’clock and the place was already packed. This is not a small restaurant. They have everything, an extensive wine list, salads, steaks, seafood, ribs, burgers, sandwiches and mouthwatering desserts. For an appetizer I recommend the Crab Cakes which are a serving of two cakes with big pieces of crab. For an entrée, try the Prime Rib. This Prime Rib comes in a choice of three cuts, I always get the 16 oz. Queen Cut and to go with it I opt for the Giant baked potato. I’ve ordered this a few times and it was always perfect!
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Students from The Culinary Institute of America learn the art of sushi making from a “sushi shokunin” master sushi chef during their fall 2017 tour of Japan. The tour is part of the Advanced Cooking: Japanese Cuisine course at the CIA, a partnership between the college and Suntory Group. (Photo credit: Chris Jue/CIA)
Suntory, Culinary Institute of America Offer Students a Culinary Tour
The Culinary Institute of America (CIA), in collaboration with Suntory Group, one of the world’s leading consumer product companies, launched the second year of its Advanced Cooking: Japanese Cuisine course at the college’s New York campus. As Japan’s rich culinary traditions, techniques, and dishes increasingly become focal points of exploration for young chefs pursuing advanced culinary arts, the course serves as the first phase of a broader Japanese studies initiative at the CIA. This year, students enrolled in the course had the opportunity to travel to Japan to experience Japanese cuisine first-hand, just before the start of the semester. The tour was made possible by Suntory and other corporate members of the CIA’s Japanese Studies Leadership Council. Students and CIA faculty traveled to Tokyo, Fukuoka, Kyoto, and Osaka, experiencing cuisines and culinary demonstrations ranging from soba and sushi to kamameshi, okonomiyaki, kaiseki, and much more. The itinerary included visits to rice fields grown for vinegar production, wagyu beef and bamboo shoot farms, the Tsuji Culinary Institute, and the Suntory Yamazaki Distillery. The tour was planned by the CIA with the help of the college’s ambassador in Japan, Mr. Hiroo Chikaraishi, a well-known hospitality expert based in Tokyo. The Japanese Cuisine course is an innovative immersion into the cuisines, flavors, techniques, and food culture of Japan. It is jointly taught by CIA instructor Chef Martin Matysik and Chef Hiroki Murashima of the world-renowned Tsuji Culinary Institute in Osaka. As part of the CIA’s relationship with Suntory, Chef Murashima also holds the position of Suntory Visiting Professor of Japanese Studies. “The curriculum guides students through Japanese history, culture, and principles of authentic Japanese cooking as they explore rice and noodles, sushi, tempura, the principles of umami, and the cultural aspects of the Japanese dining table. Students will also learn the art of preparing kaiseki, a traditional multi-course meal that is highly seasonal, balanced, and evocative of Japanese sensibilities of beauty and hospitality.
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