Everybody loves a basic bruschetta. Sometimes I like to get a little fancier by blanching and skinning the tomatoes or de-seeding them. This recipe is not that. It’s basically dice, grill and throw together! Amazing as a snack or starter and ALWAYS with a glass of Malbec or Cabernet Sauvignon.

Serves 2

INGREDIENTS

• 1 rsp cumin seeds
• ½ tsp coriander seeds
• 4 black peppercorns
• 1 tsp hot smoked paprika

METHOD

1. Dry-roast whole spices until fragrant (30 seconds-1 minute), coarsely grind in a mortar and pestle, stir through paprika and set aside.
2. Heat oil 3cm deep in a deep-sided frying pan over medium-high heat until shimmering. Fry cauliflower in batches, turning occasionally until golden (3-5 minutes).
3. Remove with a slotted spoon, drain briefly on absorbent paper, transfer to a large bowl, toss through spice mixture, season to taste and serve hot.

This recipe is from the September 2010 issue of Australian Gourmet Traveller. Original recipe here.

Drink Suggestion White Rabbit Dark Ale.

INGREDIENTS

• About a kilo of brussels sprouts, trimmed and halved lengthwise
  
• Vegetable oil
• 2 tablespoons butter
• 1/4 cup Szechuan sauce
• 1/4 cup water
• 1/4 caster sugar
• 3 tablespoons finely chopped mint
• 2 tablespoons finely chopped coriander with stems
• 1/3 cup pistachios, shelled and crushed
• 1/3 cup shelled pumpkin seeds
• Lemon for garnish

METHOD

1. Preheat oven to 230°C (450°F) with rack in upper third. Toss Brussels sprouts with oil, then arrange with cut sides down into a large baking pan. Roast, without turning for approximately 40 to 45 minutes or until outer leaves are tender and very dark brown. Add butter and toss to coat.
2. Stir Szechuan sauce, water, sugar, mint and coriander together until sugar has dissolved.
3. Lightly toast pistachios and pumpkin seeds over medium-high heat in dry saucepan (approximately 1 minute).
4. Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with pistachios and pumpkin seeds and serve remaining dressing on the side. Garnish with a lemon wedge and a sprig of fresh coriander.

INGREDIENTS

• Extra firm tofu (I used this 365 organic version, to give you an idea, but you can choose anything with a similar firm texture that won’t fall apart in the saucepan, or even seitan)
• Matzah meal (I used Aviv Organic Matzo Meal – Whole Wheat from Whole Foods)
• 2 eggs
• 3 Squares of Matzah
• Canola oil

METHOD

If you have read my post on Alinea, you will know I am unashamedly obsessed. Grant Achataz’s most highly acclaimed restaurant, it is a Chicago must for any food lover, but it does come with a hefty price-tag. Just as much mad science, alchemy, apothecary and liquid nitrogen can be experienced at The Aviary, although here the focus is cocktails, bringing together all of these deliciously deadly elements in any dipsomaniac’s worst nightmare. It isn’t cheaper so much as more affordable, with the option to order as little or as much as you like, and believe me you will like.

The night is young when we arrive, but not for some as we’re told the wait will be an hour with the place already packed at 6:30pm. We head down the road to the Publican for a quick tipple before returning 45 minutes later to an empty house. The crowd here seems to move in waves similar to that of your vision after a few sips of the cocktail float (below).

Known for its molecular mixology, weird and wonderful ice displays (for which they have a dedicated “ice chef”) and various gadgets used in both the making and presentation of nibbles and drinks, the Aviary is not your average after-work watering-hole. In fact some of the tools and techniques you’ll probably never have heard of before, with items like Crucial Detail’s the Porthole having made their debut in this very room.

The gentlemen to our right have ordered the Rob Roy – lavender air, pedro ximenez 1985, scotch. That’s right, you heard me, lavender air, which is made using a volcano vaporizer. Their waitress dramatically takes to the paper-thin plastic bag, in which it is enclosed, with a kitchen knife, while floral wisps gently transmit through the air before vanishing completely.

The Aviary has its own bar menu, and the option of reserving the two-person kitchen table inside the chef’s cage where you will receive ten drink courses with paired food. Next next door is a more food-focused affair where a three-course menu is offered for $50, a seven-course $125.

Don’t come here hoping to drown the night away after a bad day, this isn’t the place where you can sit on a stool and chat to the bartender about your woes. Do come here to be wowed, tantalised and sensorily overloaded. A trip past the kitchen  (or is it the bar?) on the way through gives you a nice insight into what lies ahead, with chefs/bartenders/mixologists busily concocting their next experimental poison. Having truly defined the art of the cocktail, The Aviary impresses, soothes and delights in all the right ways, and has truly raised the bar on drinking in Chicago.

Gung hei fat choy! This 2013 year of the Snake is all about steady progress and attention to detail. Focus and discipline here we come! Lots has happened since last Chinese New Year, including my move to Chicago. 2012′s Chinese New Year was spent at one of Sydney’s best hole-in-the-wall haunts –  Chinese Noodle House Edward Street.  It may be colder in Chicago, but the food is just as exciting, which made me want to share with you my recent trip to one of Chinatown Chicago’s most awarded establishments, Lao Sze Chuan. Part of Tony Hu’s Tony Gourmet Group, it consistently features on the Eater 38 list of Chicago’s hottest restaurants as well as being the recipient of a  “Bib Gourmand” award from Michelin Guide for 2012 & 2013. Offering authentic Sichuan cuisine and judging by the crowd it never fails to live up to the hype. There is plenty for everyone and with a veg menu extending over two pages, you’re sure to find something to love.

Above, traditional spicy pickled cabbage brought as a palate cleanser is as moreish as it is hot. Below, Vegetarian egg rolls (AKA spring rolls) are crispy and fried to perfection. On the table is every condiment one could wish for, with a variety of extra sauces available upon request including Srirarcha, the obsession of many.

String beans in black bean sauce are salty with just enough crunch, while Chinese eggplant in garlic sauce is worth avoiding your significant other for (you’ll need to do this for several days, if they don’t eat it too).

Spicy tender tofu dim sum is not at all what I am expecting, an amass of silken tofu with huge scoops of chilli oil and spring onions scattered over the top, I’m sure licks of fire escape from my mouth as I reach for a glass of water. Stir-fried Chinese okra is a little slimy for my liking, but fun to experiment with. I guess that’s the beauty of the 60 something odd vegetarian dishes available, some you’ll return to have again and others will have you returning to try something else.

Lao Sze Chuan is consistently packed out. The chilli assault provided by most of the dishes will have you crying out for the only available solace, green tea and steamed rice, but believe me you won’t be able to help yourself from coming back for more.

Lao Sze Chuan
2172 S Archer Ave  Chicago, IL 60616
(312) 326-5040
www.tonygourmetgroup.com

Of all the districts in Chicago, West Loop has to be the most well-known when it comes to food. Home to some of the city’s best establishments including Avec, The Aviary, Girl and the Goat, Au Cheval and countless more, Publican is nestled cosily amongst them. From the team that created Blackbird and Avec restaurants, The Publican features trendy meat dishes galore, and while the focus is on pork and seafood dishes, there are a few vegetarian options on each of the menus including Slow Cooked Kale and Squash and Fennel Gratin for dinner. The beer and wine list features international selections from France, Belgium, Denmark, Iceland and Finland, also offering several micro-brews and and local tipples. There are also some serious whiskeys and bourbons which I will have to try on my return! Unfortunately tonight my time is limited as I’m due for a quick cocktail at Grant Achatz’s The Aviary before heading to Stephanie Izard’s The Girl and the Goat for dinner. Tune in for the next installment to see how they measured up!

These potato latkes are, quite simply, divine. Thanks again to our friend Martha Stewart!

Yield
Serves 4 to 6

Happy Chanukah Kiddies! How better to celebrate than a batch of these babies. This recipe is from one of my favourites, Martha Stewart.

Yield
Makes 20

Ingredients

• 2 tablespoons active dry yeast
• 1/2 cup warm water (100 degrees to 110 degrees)
• 1/4 cup plus 1 teaspoon sugar, plus more for rolling
• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 large eggs
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• 3 cups vegetable oil, plus more for bowl
• 1 cup seedless raspberry jam

Method

1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

These perfect puffs of happiness were exciting to watch as they rose up in the oil and formed little spheres. They’re fairly hollow, but I still wouldn’t overdo it with the jam or they’ll go soggy. Chanukah sameach.

There’s nothing like a bit of nostalgia to encourage a bit of patriotism, and what better time than with Thanksgiving coming up Chicago-side. Apologies for you Aussies who use the (much more evolved) metric system, this one was designed for the Yanks!

Ingredients:

Meringue

• 8 large certified organic egg whites
• 1 pinch of kosher salt
• 2 heaped cups granulated sugar
• 4 teaspoons cornflour
• A few drops vanilla extract
• 2 teaspoons white wine vinegar
• 1 teaspoon rosewater
• 1 teaspoon pomegranate molasses

Whipped Cream with Fresh Fig, Pomegranate and Pistachio Topping

• 3 cups fresh whipped cream
• 1 vanilla bean, extracted
• 1 pomegranate, seeded
• 1 small carton of fresh figs, quartered
• ½ cup shelled pistachio nuts, crushed

Pomegranate and Rosewater Syrup

• ½ cup pomegranate molasses
• 2 tablespoons rosewater
• Icing sugar for sprinkling

You can find the article here or read it below.

Featured Foodie: The Screaming Artichoke

Kitti Gould, author, eater and creative director behind food blog The Screaming Artichoke, is a lover of all things culinary. She is also a vegetarian. Originally from Sydney, she can currently be found eating her way through Chicago and beyond. 

We ask Kitti about her love of food photography, pumpkin-seeded guacamole, & the best food event she’s been to.

What prompted you to start a food blog?
Initially, it was a way to share my food photography without flooding Facebook. That has now evolved into an all-consuming endeavour to find the best ethical, sustainable vegetarian fare in the world and share it with others who care for animals and the planet, as I do. I had become disillusioned with eating out in Sydney until I started writing The Screaming Artichoke. Now I find myself traipsing to the end of the Earth for adventure, or “food safari” as it is known amongst my friends, from Vietnamese in Cabramatta to Ethiopian in Uptown Chicago. There’s always something new and exciting waiting just around the corner, even if it’s in some forsaken place down an unmarked back-alley.

It seems there’s a wealth of vego blogs out there today; can you spout off a few of your faves?
I’m actually more of a reader of food photography blogs than vegetarian ones. Food porn is a universal language that seems to have taken over the world. Cookie and Kate manages to combine both, which is very convenient.VeganYumYum also does each terrifyingly well. Otherwise, I tend to find myself trawling through What Katie Ate for inspiration; her new cookbook is simply divine. My secret pleasure is leafing through dog-eared ’70s vegetarian cookbooks at seconds stores and dreaming up ways to give old recipes a comeback.

What spurred the move to Chicago, and what do you make of its food scene?
I came to Chicago for adventure, food and a boy. All three have, so far, been magical! Chicagoans are big on comfort food and they do it really well. The grass is obviously always greener though, because right now I would absolutely kill for a decent Sydney salad. Things are made with love back home, where everything in Chicago is franchised or part of a hospitality chain, which can take away a lot of the charm.

Having said that, Chi-town is at the forefront of food innovation right now, and every week there’s another festival or event happening that, as a gluttonous gourmand, one simply must attend, such as the Chicago Gourmet – by far, the best food event I have ever been to. Chicago is also home to Grant Achatz’s Alinea, number seven on San Pellegrino’s list of the World’s 50 Best Restaurants, and the most superior dining experience I have ever had.

Describe the joy you derive from cooking for yourself and friends. What else gives you a similar feeling?
As a kid, I remember making a killer apple pie. I thought my grandma was a really great cook and endeavoured to learn from her until I was old enough to realise that duck fat was one of her secret ingredients. Then, somehow, the magic got lost in a sea of complicated recipes and the fear that I wasn’t any good. After a while, I realised that if people don’t like it, they don’t have to eat it, which really helped in the confidence department. Professionally, I take pride in everything I do and am never really satisfied with my own work. It really helps to hear “I love it” or “good job” at the end of the day, even if it is from my parents. My various obsessions, from illustration, to photography, to the latest DIY home craft projects, mean there are a lot of self pats-on-the-back to keep me going!

Which three ingredients are you loving (and cooking with) right now?
Now that fall has hit Chicago, I’m surrounded by pumpkin everything, from pumpkin spiced chai and pumpkin gelato to pumpkin face-masks and pumpkin-seeded guacamole! Anything artichoke is a must these days due to the name of the blog. And I’m trying to find the best vegetarian Thanksgiving recipes, so the final one is TBC! I recently purchased Yotam Ottolenghi’s new cookbook, Jerusalem, so I’m hoping to gain some inspiration from his incredible Middle Eastern ingredients and age-old cooking traditions.

Flight 1551 was my first introduction to a wine flight, and boy is this a spectacular idea. When you order a “flight”, or tasting of wine, you are essentially committing yourself to three glasses in one go. Seriously, who doesn’t love getting three glasses (in this case for less than the price of one at most Sydney restaurants), and getting to try three separate wines at the same time? Winning. All three wines in this case, the Linebacker flight, are pretty impressive and well-paired.

Flight 1551 also happens to have food. Really great, tasty, American-style food and some of the best thin-crust wood-fired pizzas I’ve had since touching down in Chi almost four months ago. Even the magical sunset coming through the large front windows made for the perfect photo opportunity, could it get any better? Well, actually, with the ordering of a Flight of Grilled Cheese (Cotswald, Tumalo, old Kentucky Tomme, with carrot bisque), it just did. Next time I shall also be ordering the Hummus Flight of Chipotle Chariboga (what is that you ask? I have no idea, even Google seems to be in the dark on this one), garlic and rosemary, roasted corn and artichoke.

There is no way I am not ordering a pizza after seeings wooden boards fly out of the kitchen and into the mouths of hungry outdoor diners. Truffle with manchego, truffle oil, arugula and smoked tomato is an excellent choice, while Three Cheese (tomato, fontina, mozarella and parmesan) is a cheesier take on the traditional margarita. The benefit of dining in a large group is the opportunity to order more of everything, and a Cheese Board served with heavenly pumpernickel and wheat bread selections, roasted pistachios, dried apricots, fig jam and some terrific cheeses is the perfect way to end the meal.

Located in Old Town’s main strip, Flight 1551 is trendy enough to dress up for but homely enough to settle into a banquette and while away an afternoon or evening. The brunch menu with $2 toast or English muffins, and $4 cheese selections as well as fresh fruit and a range of other hangover cures sounds like the perfect way to kick off a lazy Sunday, although with over 50 wine options the idea of missing out on the main attraction seems sad to me. Unless you are in the habit of having wine with brunch which, seriously, shouldn’t we all be?

For a French chef, Martial Noguier took to catering my vegetarian self in extremely good humour, which is pretty handy considering his restaurant, Bistronomic, is on the next block from my house. Sans the white tablecloths and attitudinal servers you often find in French restaurants, Bistronomic is the perfect local with cosy booth seating, sexy mood lighting and phenomenal fare. Bistronomic will celebrate its second birthday in February, and in its two years appears to have packed a punch in the already busy Gold Coast dining scene. It’s a Thursday night and every seat is occupied, glass full and plate licked (almost literally) clean.

The natural choice to kick off the evening is one of fall’s most recent addition, the Maple Martini (Grey Goose Vodka, maple syrup, cinnamon), which clearly speaks for itself. Chiogga & Yellow Beet Salad with white truffle oil, Capriole goat cheese and hazelnut vinaigrette is a combination of some of the Earth’s finest gifts, and as we sip and nibble Martial explains his penchant for fresh, local fresh produce and good, simple food. His daily visits to Chicago’s various farmers markets, including chef’s favourite the Green City Market, facilitate his seasonal menu and elegant bistro-style dining. I’m totally won over with a glass of M Chapoutier Bila-Haut Cotes du Roussillon 2010, big and spicy and generously served in a carafe. For our main the Pasta du Jour, Ravioli of roasted delicata squash with balsamic reduction, mostarda, bread crumbs and amaretti biscuit and a sprinkling of truffle oil, an imaginative, hearty, comforting helping which warms me to the very core on this stormy autumn night.

Bistronomic’s Baked Alaska has a reputation of its own, with caramel sauce, candied almonds, meringue and served with vanilla bean ice cream, it’s not difficult to see why. And what’s a girl to do when a second dessert arrives, especially when it’s Noguier’s signature Chocolate Hazelnut Bars, but polish off the lot?

The bare, dark timber tables, eclectic framed print artworks and semi-hidden seating area behind the bar make Bistronomic as much a seductive spot for an after-work cocktail as a toasty treat whilst hiding from the weather. Noguier’s vision for “bistro economic gastronomique” is one I’m grateful to have been introduced to, and I can see myself getting warm at Bistronomic a lot over winter, especially once it starts to snow. Merci Martial for such an amazing meal, à bientôt, and for the rest of you, bon appetit.

Hey Screamers. So Chi-town has been one big crazy whirlwind, and with the storms happening in NYC I’m afraid there’s little time to concentrate on writing. Luckily, our favourite tv chefs Sammy and Bella have come up with this magnificent Polish salad and have agreed to let me share it with you! I can’t wait to try this gem.

This excerpt is taken from their recipe:

“Polish people are great lovers of meats and dairy products, but they also LOVE salads “surowki”. Almost every meal is accompanied by some type of salad, whether it be a celeriac and walnut remoulade or a classic freshly pickled sauerkraut.

This salad combines 2 of Poland’s most loved and most grown ingredients – apples and beetroot. It may seem odd to pair fruits with vegetables in a salad, but the Poles are very fond of matching sweet and savoury flavours. When lifted with a good acidic hit from the lemon juice, the flavours shine and simply dance in your mouth.

The toasted caraway seeds aren’t classic, but we simply love the earthy nuttiness they bring to this salad. Not only is this super healthy side vegan, but it is allergy friendly: no gluten, no lactose and no nuts in site!

This dish is a fantastic side for almost any dinner or lunch and works especially well with beef, pork and duck. The flavours develop overnight so it’s a great dish for easy entertaining – perfect for prefaring the day before! If you prefer a leafier salad, try adding some watercress or rocket for a lovely peppery flavour. Or to bulk it out, try tossing through some quinoa or puy lentils.”

Keep an eye on the girls and their Polish cooking classes coming to a suburb near you!

Sammy and Bella’s Polish Beetroot and Apple Salad with Caraway

Serves 4

INGREDIENTS

• 3 medium sized beetroots
• 1 granny smith apple
• 2 french shallots (eschallot)
• 3 Tbsp flat leaf parsley
• 2 Tbsp lemon juice
• 2 Tbsp Bertolli Extra Light Olive Oil
• Maldon Salt & white pepper
• 1 scant Tbsp of caraway seeds, toasted

1. Pre-heat oven to 180C. Wrap each beetroot in some aluminium foil, place on a baking sheet and roast for 30-60 minutes, depending on their size. Remove smaller beetroots earlier so they don’t overcook.
2. Core apple and slice into ¼ cm thick pieces. Toss in lemon juice to prevent browning.
3. Thinly slice eschalots and coarsely chop parsley.
4. Once the beets have cooled, pop on some gloves (to avoid staining your hands) and peel using a pairing knife. Then slice into ¼ cm thick pieces.
5. Toss everything in the oil and season liberally with salt and white pepper. Dry toast some caraway seeds in a hot pan until fragrant and sprinkle over the salad just before serving.

Cheat’s tip: use tinned beetroot if you  can’t be bothered roasting them (you didn’t hear that from them…)

www.sammyandbella.com

In the ultimate nod to Chicago’s Green Rooftops initiative, brought in by the city’s longest running mayor Richard M. Daley (in office 1989-2011) in 2004, Homestead is the latest pop-up restaurant with a conscience. Located above Roots Handmade Pizza (which they also own), this is the ultimate farm-to-table experience with a 1,000 square foot organic farm, living wall, and two vertical gardens supplying most of the fresh produce used in the kitchen, and it’s all on their roof overlooking the Ukrainian Village. “Shareable plates from Chef John Wayne Formica, specialty cocktails from Revae Schneider of Femme du Coupe, all Midwestern beers, an esoteric wine list, full liquor bar”, Homestead has all your bases covered.

In its last week before hibernation until next spring, I was happy to catch Homestead before they shut up shop. In today’s society it’s so easy to take fresh fruit and vegetables for granted, even when they’re not in season, so when we’re told that three of the cocktails from the menu (inevitably – Murphy’s Law insists – the three most delicious sounding ones) are no longer available due to ingredient shortages, I have to change my attitude from inconvenienced to impressed that they stand by their principles and haven’t just run down to the market to cover the final week of service. N0. 2 – Leblon Cachaça, Velvet Falernum, North Shore Absinthe, Meadow Clover, Regan’s Orange Bitters #6 and Chateau Moncontour Sparkling Vouvray (below in the martini glass) has the familiar high-alcohol flavour, while No. 5 – Cazadores Blanco Tequila, Domaine de Canton, Lime Juice, Bitteroube Cherry Bark Vanilla Bitters and Vanilla Lavender Salt is a little more to my taste and served in the most divine sapphire salt-rimmed tumbler.

The menu is divided into 5 sections. Everything looks like it has been attended to by garden fairies, with petals and flowers used to brighten up the  rustic, homely dishes. The “From the Meadow” section offers Bread Basket “Dip” with baked-to-order house baguette, house yoghurt cheese, peanuts, mint, fennel, cumin, coriander, sustainable Spanish EVOO and smoked sea salt and is served in a jar in an amalgamation of oil and garden goodness.

Mozarella Roulade – house-made cheese, meadow mix, arugula, basil, house-pickled tomato, orange, chive, more of that sustainable Spanish EVOO and sea salt looks good enough to eat with edible nasturtiums and orange segments scattered around the plate. We have to order it after implored by Christine, our server, who enthusiastically touts the rolling techniques while informing us about other tit-bits on the restaurant she helped open.

From the “Meadow-Influenced Sides” we can’t go past Meadow Deconstructed Corn with polenta cake, caramelized corn and toasted meadow corn threads, an homage to the American corn-crazed society I’m getting to know.

Deconstructed Pumpkin Cake Roll of pumpkin, cream cheese frosting, egg, cinnamon and candied cherries is my very first “taste of fall” dish and the spicy slivers of cake on the side and sweet cream cheese filling hit every soft spot I have for dessert.

Homestead won’t be open again until spring 2013, but when the snow starts to melt and the icicles are falling off the trees, you can be sure these busy bees will be hard at work planting, raking and harvesting in preparation for the new season. The indoor tables will offer shelter for the chill that remains in the air but be sure that the garden-adjacent 85-seat patio will be the place-to-be next summer.

There are just some ideas that you hear and think “I wish I thought of that first”. Let’s face it, even when we have lightbulb moments most of us still don’t act, but thankfully for us when Jennifer Moore was inspired with the concept behind Meez, she did something about it. Based on the fact that these days, we’re often too busy, with too little cupboard space, to prepare fresh, healthy and most of all imaginative meals, Jennifer and her team have come up with the perfect solution. They plan the menu, prep the ingredients and deliver the neat little package to your door. It can then last up to 7 days before you pull it back out to feed yourself, or up to 6 people!

The best part? All the meals are VEGETARIAN (with 3-4 vegan options available) and they’re updated weekly, which means you have 5 amazing dinners (or lunches, there’s no stopping you making it for the next day) to choose from. The veggies are chopped, spices are measured out and the instructions are step-by-step, making it a no brainer to cook a meal about which you can literally say “I made it myself”.

The name, Meez, is inspired by the French Mise En Place – for having everything ready to go when you’re ready to cook. You have until Thursday midnight to order each week, and deliveries arrive the following Monday. When the doorman called to say he doesn’t take delivery of fresh food, I was chuffed to tell him it could stay there for up to 12 hours outside of the fridge (the box is insulated and contains ice-packs to keep the ingredients fresh).

I was expecting the Roasted Artichoke & Mushroom Paella, so when the North African Couscous arrived (also with artichokes… Mmmmmm) it was an even better surprise. It is exciting to review stuff like this that is so wholly relevant for me, and therefore (hopefully) for you guys whether vegetarian or not. I asked Julie (from the agency who represents Meez) about the suppliers, with local, ethical and most importantly sustainable produce always being at the top of my list. She said “Most of the ingredients from Meez Meals come from local suppliers.  They buy most of their produce from a family owned business, all of their tofu comes from from an artisan tofu maker in Andersonville who uses all organic, GMO-free ingredients and works in small batches, and their pizza dough and bread come from Bennisons, the family owned Evanston bakery institution”. Heaven.

I loved the Recipe Quick Tips for each meal, and while there had been a change made in the cooking method for one of the dishes, I had received an email to tell me how to go around it. The language is friendly for beginners to advanced cooks without being patronising, and it’s clear the ladies have tried and tested their Modus Operandi, with hints like “Read through the entire recipe before you start to cook” and “Preheat your oven as soon as you start thinking about dinner”. The cooking methods are all simple but you still feel like a bit of a maestro when it works out. Brilliant. They even have a hotline from 5-8pm to answer questions and provide further insights if needed.

Meez delivers to the 25-mile delivery zone around Chicago, which is 1,000 square miles and includes downtown Chicago, the North Shore, Waukegan, Schaumburg, Hoffman Estates, Downer’s Grove, and everything in between. I can’t imagine what could stop Meez from branching out further and having kitchens all over the place! Lastly, I hear you asking, what about the food? For the record, it was delicious. The Paella was definitely the favourite of the evening. This week they have Spanikopita Tostada Stacks and Orchiette with Artichokes & Sun-Dried Tomatoes. If you’re in the area that Meez serves, it’s a no-brainer.

Roasted Artichoke & Mushroom Paella

Paella ingredients

Mushroom& artichoke mix

Tomato & onion mix

Cook the tomato, add the rice, seems simple…

Stir it around

The two dishes getting prepared side-by-side

Add some water

Arrange the ingredients “artistically” on top. Artist! That’s me! I can do this!

Throw it in the oven

Sprinkle over breadcrumbs and almonds

Voila!

Roasted Artichoke & Mushroom Paella

North African Couscous

Couscous ingredients

Veggie mix with artichokes, chickpeas, carrots and other goodies.

Red pepper sauce

Stir it together

Perfect couscous

Fluff it up with a fork

Ready to serve

Chef extraordinaire

Roasted Artichoke & Mushroom Paella & North African Couscous. Dinner is served.

Meez Meals
773.916.MEEZ (6339)
www.meezmeals.com

Millenium Park Ampitheater

Food, glorious food! And wine, cooking demonstrations, goodie bags, absinthe fountains, cupcakes, bloggers, macarons, jenga, even the mayor! Honestly, Chicago Gourmet has it all. The only problem? So much to do and so little time. Compounded by the fact that I contracted man-flu in the days prior, I was afraid I wouldn’t make it through the day, but there was no stopping me on my mission to make the most of my very first visit to Chicago’s most exclusive food and wine event. Unlike Taste of Chicago which attracts people from all over with its free entry and shows, the Bon Appetit’s Chicago Gourmet is a fancier, more food-focused two day affair. Tickets sold entitle the buyer to entry as well as open kitchen and bar sampling of the bountiful food and wine offerings and pairings, as well as front-row seats to demonstrations by Chicago’s most acclaimed chefs. Heaven.

Chef Rick Bayless preparing for his demonstration

Chef John Folse // Restaurant R’evolution

Arriving early for the official opening of this, the fifth annual Chicago Gourmet, is both exciting and awe-inspiring. Keeping my distance so as to avoid infecting unsuspecting foodie victims nearby, I am able to stand by and watch as the chefs, media and VIPs arrive, swooping up complementary champagne, clinking their glasses in greetings to one another and anticipating the day’s events while commenting on the pleasant weather and enthusiastically back-slapping one another. Several minutes later Adam Rapoport, Editor-in-Chief of Bon Appétit magazine takes over to officially introduce the event and then hands over to Rahm Emanuel, current Mayor of Chicago and former White House Chief of Staff to President Barack Obama (ooooo-eeemmmmm-geeeeeeee!). Also in attendance is Illinois Restaurant Association’s President Sam Toia and Chairman Johnny Colletti, as well as countless celebrity chefs. With the pop of a cork from Will Conniff, the Executive Vice President and General Manager of Southern Wine & Spirits Illinois, we’re set free into the pens to try our hand at attempting to sample every last morsel on offer.

Adam Rapoport // Editor-in-Chief of Bon Appétit magazine

Rahm Emanuel // Mayor of Chicago

Will Conniff // Executive Vice President and General Manager of Southern Wine & Spirits Illinois

(with microphone) Sam Toia // Illinois Restaurant Association President

While I will always be a Sydney girl at heart, it is impossible to ignore the scale and impeccable level of detail and organisation involved in Chicago food events. From the website, Facebook page, and especially the incredible Chicago Gourmet App, every last aspect has been predicted, covered and ticked off the list. From the beautiful Bon Appetit tent, Vegetarian Tasting Tour to the Gluten Free Pavilion and exclusive Grand Cru, I am in food-lover’s heaven.

Bon Appetit’s incredible, luxurious tent

Bon Appetit’s incredible, luxurious tent

Grits // Untitled

SuckerPunch Gourmet

SuckerPunch Gourmet Pickles

SuckerPunch Gourmet Bloody Mary

SuckerPunch Gourmet Salsa

Vegetarian offerings include Grit Cakes from one of my favourite new Chicago bar/restaurants, Untitled, as well as an array of delights from environmentally friendly pickling company Suckerpunch. DC Sarnies offers up the most delicious Portobello Mushroom Burgers I have ever had, surprisingly complemented by the (usually sickly) sweet, brioche-style bread that is oh-so-popular yonder. Tomato, Mozarella and Basil Tartin, as well as Raspberry and Chocolate Tarts from Toni Patisserie and Cafe are a real hit, and even CS Magazine have branded Red Velvet Cupcakes to lure in the crowds.

Portobello Mushroom Burgers // DC Sarnies

Tomato, Mozarella and Basil Tartin // Toni

Raspberry // Toni Pattisserie and Cafe

Raspberry // Toni Pattisserie and Cafe

Cupcakes // CS Magazine

From here, much time is spent exploring the countless beverage vendors. From one of my favourites, St Germain (mostly due to the packaging, but let’s not forget the exquisite elderflower), to lining up for Belvedere’s Lemon Tea served in adorable jars with citrus-like segmented lids, there is something for everyone. I finally get to try the Skinny Girl Margarita, as seen on the ever-disturbing reality tv show Bethenny Getting Married, and have absinthe distilled through a traditional fountain from Lucid (with cat-eye packaging, how could I resist?). We even get to try some wines from Ricasoli, the self-proclaimed second oldest vineyard in Italy.

Lucid Absinthe Fountain

Lucid Absinthe Fountain

Suagr pops from Hypnotiq – incredible

Castello Di Brolio // Ricasoli (the second oldest vineyard in Italy)

And who do you spend a day like this with, indulging in the finest life has to offer, oohing, aaahing, moaning and groaning while you sip, suck, lick, nibble and swallow? The Chicago Food Whores of course, who will do “anything” for food. Vivian and Michelle, accompanied by their respective spouses (one soon-to-be), as well as some friends and the third (but by no means least significant) whore of the food variety, Matt (AKA Diesel), are the experts on food in Chicago. From street food to fine dining, they’ve done it all.

Vivian and Michelle – The Chicago Food Whores

The third Food Whore – Matt

Michelle and her beau-to-be

The Chicago Food Whores and friends

Having wined and dined with the milieu for the better part of the day, it’s time to waft towards the showpiece, the Grand Cru. Presenting the “chance to learn and enjoy tastings with Master Sommeliers, an elite core of Chicago’s top sommeliers, and winery representatives”, the Grand Cru is held on both days of the festival between 2 and 4pm. In addition to the necessary Main Event tickets, attendees are required to purchase individual Grand Cru entry, which at $175 pp isn’t exactly cheap. What lies behind the velvet rope, however, is well worth the cost provided you are an enthusiast of the highest tier, with a penchant for top-shelf liquors, fine wines and indulgences of the most expensive kind.

Here you will find champagnes such as Pol Roger, Dom Pérignon, Domaine Chandon, Krug “Grande Cuvée” and Moët & Chandon. There is Francis Ford Coppola Winery’s Eleanor Red Wine, several well-known New Zealand wines including a Cape Mentelle Sauvignon Blanc, and a Graham’s, Dow’s & Cockburn’s 30 Year Old Tawny Port. For whisky afficionados there is Laphroaig “18 Year” and “25 year” Islay Single Malt Scotch Whiskey, while those of you who prefer a cognac can find Corvoisier’s 12 and 21 year old vintages, depending on your preference. In stark contrast to home’s most prestigious food and wine event Taste of Sydney, where vendors will sing the praises of their top-shelf tipples while gesturing towards unopened bottles, everything here is available for tasting and presented by the city’s most celebrated experts in their respective fields. Even the viands here are on the finer side, with mountains of cheese and baguettes peppered throughout the tent and individual stalls offering delicacies including Honey and Ginger and Fois Gras Macarons, which are clearly objectionable as far as I’m concerned.

Me looking bedraggled and sick next to the stunning Katie Kijowski, producer for “Living Healthy Chicago”

Macarons

Coming back down to Earth after a good two hours experiencing heavenly treats from some of the World’s finest, the only thing left to do is play Jenga, before going round two of the main event food offerings. I discover an Heirloom Tomato, Goat Cheese and Basil Bruschetta, and an array of nibbles and sweets inside the Target tent including Pink Moscato-Poached Peaches with Shortbread. In the Gluten Free Pavillion Piccolo Sogno has the right idea, substituting meat with eggplant for the vegetarians, while Terry’s Toffee has smashed slivers of Mazel Toffee, Orange Blossom and Peanut Butter Chocolate to make your mouth water.

Food Whores play Jenga

Bruschetta

Pink Moscato-Poached Peaches // Target

Snacks // Target

Snacks // Target

Piccolo Sogno’s swan-shaped gourd, apparently given to them by one of their wholesalers for the occasion.

Piccolo Sogno’s Eggplant

Terry’s Toffee

As the day draws to a close we venture out of the park towards one of Chicago’s most famous landmarks Cloud Gate, affectionately nicknamed The Bean. Held in Millenium Park, it’s impossible to ignore the beautiful surroundings, including some of the City’s most fabulous icons, while the sun sets over the horizon. Along the boulevard people from all over have been inspired to bring their own Chicago gourmet, picnicking while watching tourists and locals alike Instagram away in front of the eminent silvery monument.

Thankfully, the Chicago Gourmet contributes to the good of the people and the environment too. This year, all monies raised from the silent auction and raffles will be donated to the Illinois Restaurant Association Educational Foundation to provide scholarships for aspiring chefs and hospitality professionals. In the way of sustainability and awareness, vendors individually took on the task of using the finest local and seasonal ingredients, while many offered vegetarian and vegan options, helping to encourage us animal and planet lovers that we are on the right track.

I can’t wait to sample some of the food in its natural habitat over the next couple of months, and with a list of over 150 chefs, restaurants and sommeliers, I certainly have my work cut out for me. For those of you who can help it, DO NOT miss Chicago Gourmet 2013, September 27-29. Finally, cheers to the Chicago Food Whores and friends for a truly fabulous day, it wouldn’t have been the same without you!

Chicago Gourmet
Millenium Park, Chicago, IL
www.chicagogourmet.org

As you have probably noticed, I am obsessed with the farmer’s market. When food is sold off a stall on the sidewalk with a little sign next to it saying “picked yesterday”, you know it’s pretty fresh. When it comes with small imperfections and sometimes even knobbly bits, you know it hasn’t been run through machine after machine, where they pick out the “bad” ones. I love these amazing tomatoes of all different varieties, the warty-looking cucumbers and the scratched up radishes. These contain more flavour than anything you can find at the supermarket! The dill came from my little window-box at home.

I made this salad to go with my Tofu Schnitzel, Mashed Potatoes and Hot Red Pepper Cream Sauce.

INGREDIENTS

• Cherry Tomatoes (preferably varying in colour/size/shape/variety)
• Cucumber (these were so cute but I do find I prefer the texture and flavour of a Lebanese cucumber)
• Spring Onions
• Radish
• Balsamic vinegar or reduction
• Salt and pepper to season
• Dill to garnish (optional)

METHOD

1. Finely chop, slice and dice your ingredients as desired. I quartered the tomatoes as they were so big!
2. Pour over balsamic vinegar.
3. Season well and garnish with dill.
4. You’re done, easy as that! Serve as a side salad or healthy afternoon snack.

Just because I am a vegetarian, does not mean I don’t like comfort food. Over the 19 years I have navigated veggie territory, it has become abundantly clear to me that in the eyes of most chefs, “vegetarian” means “healthy”. That is not to say that this recipe is not. In moderation, fried foods have their place just as a raw salad does, however it’s rare to find vegetarian food that holds a good balance. I love that this dish can be served up alongside regular sides like my Mashed Potatoes and Hot Red Pepper Cream Sauce, while the meat-eaters can enjoy the equivalent versions at the same time.

Even better, it’s super easy and super fast! And who doesn’t love a good schnitz? For vegan versions of this recipe, there are egg substitutes available such as this Ener-G one, but to be honest the ingredients list absolutely terrifies me! I buy organic eggs from the farmer’s market, straight from the farmer to my table, where I know the chickens are free to roam, happy and healthy.

INGREDIENTS

• Extra firm tofu (I used this 365 organic version, to give you an idea, but you can choose anything with a similar firm texture that won’t fall apart in the saucepan, or even seitan)
• All purpose flour
• 2 eggs
• Cup of breadcrumbs (I love the big, fresh crunchy ones from Whole Foods, or you can make your own!)
• Vegetable oil

METHOD

No words could ever do this experience justice, yet I have so much to say. Let me start from the beginning. At the very same time as I set my mind to celebrating my 27th birthday dining at Chicago’s Alinea, number 7 on San Pellegrino’s “The World’s 50 best Restaurants” list, also winner of three Michelin Stars and commonly regarded as the best restaurant in America, partners Grant Achatz (chef) and Nick Kokonas decided to change the reservations process over to a prepaid ticketing system. Five long months later and September finally went on sale, my wishes were granted and so it was done, Alinea was booked.

As we arrive I am filled with nervous anticipation, when all of a sudden, exactly, I suspect, as Alice once faced, the doors part and we find ourselves peering down the rabbit-hole. A white tiered wall on one side seems to narrow the further you progress, on the other azure blue and at the end black lights project an ethereal glow off the freshly laid grass carpet, which gets replaced “every other day”. The space is a joint project between the Alinea “Creative Team” and is architect designed by Steve Rugo with interiors by Tom Stringer, and halfway down another set of doors opens and we find ourselves, finally, inside Alinea. A few steps in we are met with our first “course”, LEMONADE – wind chime (above), named due to the heavenly sounds made by the spherical glasses clinking against one another in the currents of a shallow water-pool.

We float past the kitchen, and are seated upstairs, where it’s clear we are (by far) the youngest diners here. Despite this, not once do we find ourselves suffering the discomfort felt under the watchful, patronising gaze of those who know better. There’s a good chance nobody who ever visits Alinea really knows what to expect, and the staff is fresh, talented, with a wealth of knowledge and extremely eager to please. There is even a mad scientist, and it’s not just Grant Achatz! Our sommelier, whose actual name is Richard Dick Richardson, bears an uncanny resemblance to Australian icon Yahoo Serious, in a much more demure, sartorially elegant kind of a way. While each is artfully composed and impeccably dressed, there is something very familiar and a little dishevelled about them as a whole, adding to the relaxed vibe. It prompts me to enquire of our waiter, Jason, what’s served for staff meals, and I’m unsurprised to learn that it’s very often grilled cheese, while on Fridays more often than not a chicken sandwich.

The stories will all say that Grant Achatz is the master of molecular gastronomy, with a penchant for the strange and unusual, while the concept behind Alinea is to surprise, and challenge your ideas of food. The 20-24 course chef’s tasting menu (technically 20 but who’s counting) is paired with either the reserve or regular wine list or are available by the glass. Alinea is famous for plating its dishes on the results of a collaboration with culinary sculptor extraordinaire, Martin Kastner, or, in some cases, not “plating” them at all. It wasn’t until I had purchased tickets to dinner that I finally paid attention the the “Porthole” link on the Alinea Facebook page, a Kickstarter project raising funds for Kastner’s famous table-talker infuser, and I have been kicking myself for missing the boat.

After confirming our various dietary requirements and deciding on the regular wine pairing, in front of us appears ALMOND – peach, St. Germain, kinome (above and below) (with Gimonnet Brut with Lillet Blanc and Pineau des Charentes). Hand-cut rock-ice glasses sit atop a bed of river stones, into which peach-infused St. Germain has been poured through a hole drilled into the middle. The glass straw through which the whole thing is consumed is filled with foam and little beads.

The table bares no cloth, allowing some of the more “naturally” presented offerings to visually merge into it. OYSTER LEAF – Mignonette (below) is one of four helpings that are served on a bed of seaweed, draped over a piece of driftwood. How they manage to sanitise it all I have no idea, but who really cares when it looks like you’re eating something that came out of a rockpool at the beach. HEART OF PALM – passionfruit, allspice, as well as LYCHEE – carrot, chamomile, and the fourth DAIKON – shiso, soy, daikon (all below) are some of the most imaginative pairings of flavours I’ve ever had. The little-known (in Australia) palm heart, harvested from the growing bud of certain palm trees (coconut being one of them) is softly textured and subtly creamy, and the presentation is not lacking in humour, especially considering this is by far the most exorbitantly expensive meal I have ever had. If you’re wondering… Worth. Every. Penny.

CUCUMBER – fennel, orange, papaya (above and below), is affectionately nicknamed “bobbing for apples” by staff. Served on a hair-fracture thin antenna and suspended in mid-air it’s almost impossible to even see it in the photos. We’re told this dish is hands-free, although as you can see below my instincts get the better of me and my hand wanders to the vicinity, helping me gain my positioning and avoid stabbing myself in the eye.

TOMATO – watermelon, chilli, basil (with Ginga Shizuku ‘Divine’ Droplets junmai Daiginjo-shu Hokkaido-ken, AKA sake) is not exactly ground-breaking in its composition, but after all the tricky presentation and elaborate ingredients, it’s perfectly simple and simply perfect.

Thus far, both the meat dishes and vegetarian equivalents have been extremely similar. My partner said one of his favourite realisations of the evening was that my meal was almost identical to his. That is most certainly not to say that he wishes to eat more vegetables, but that he despairs when my experience is notably different (and in many cases lesser) than his, with emphasis on the animal counterparts. We ate many of the same foods, drank the same wine and enjoyed the same moments, something we’ve never before been able to do in a fine-dining setting and something I know I will never forget.

Anyone who has watched the documentary Food Inc. will know that The United States are corn crazy. Corn, in the form of corn starch and corn meal, is in a huge percentage of processed foods available in supermarkets, and is part of everyday consumption on its own in products such as popcorn, corn bread, cornflakes… You name it.  CORN – huitlacoche, sour cherry, silk (above) (with Donna Fugata ‘Lighea’ Zibbibo, Socilia 2011) is a far cry from all of that, artistically drizzled over the plate in a Jackson Pollack-esque style we learn reflects the nature of the restaurant and Achatz’s vision for Alinea.

Appetisingly, corn silk is often used medicinally for treating various disorders including bladder infections, inflammation of the urethra and urinary system. It is rarely used in cooking, other than herbal teas, yet served in this way, so delicate and crunchy after frying, it is a sight and sensation to behold. Huitlacoche, otherwise known as “corn smut”, “corn fungus” or more palatably “Mexican truffle” is “an infection of the fungus Ustilago maydis in the ovaries of the corn plant, a distention of the kernels into tumorous galls, and the spreading of fungal threads and black spores, making the end result look like, well, excrement.”  (see more in this article by A.H. Avouris). Commonly used by the Aztecs and still often found as an ingredient in Mexican and Central American cuisine, this was my first introduction and while I’m not sure exactly my thoughts  after having done more research on the subject, treated with liquid nitrogen it takes on a similar texture to the powdery qualities found in halva (a sweet originating in the Middle-East) and is plated up looking like something in MoMA.

The logo and identity of Alinea are based around the pilcrow – ¶, or “paragraph mark”, for which its alternative name “Alinea” and literal translation means ”off the line.” It indicates the beginning of a new train of thought, or literally a new paragraph. This article written by Grant Achatz holds some very interesting insights into the process (and, to be perfectly honest, makes me feel affectionately towards the logo when I most certainly did not before). Martin Kokonas is quoted as saying “Logo is not an identity and identity is not a logo, identity is a message, emotion, impression, reflecting the essence. It is not just a piece of information, it’s a living, breathing organism, a creature.” It is clear the creative team at Alinea have an holistic approach to their work, which shines through every pore of the restaurant.

BANANA – jasmine rice, sea salt, kaffir lime (above) (with Chehalem ’3 Vineyards’ Pinot Gris, Willamette 2011) distinctly Thai in essence, and is foamy affair of pastel green and snow white, again treated with freezing technology. Perhaps the most interesting fact that I discovered about Chef Achatz before I dined at Alinea is that in 2007 he lost his entire sense of taste after being diagnosed with stage 4 tongue cancer. After being told his only option was to have his tongue removed and replaced with muscle from elsewhere in his body, he found a clinical trial at the University of Chicago which agreed to treat him with radiation and chemotherapy. Now in remission, his sense of taste gradually returned one element at a time, salty, sweet, bitter, but for a chef whose life’s work is based on different flavour combinations it’s impossible to wonder whether he has since adapted even more of a sensitivity to food, or whether perhaps he never fully regained it which is why he is open to dining on foods nobody else would dare touch.

CHANTERELLE – ramps, asparagus, smoked date (above) (with Descendientes de J. Paiacios ‘Pétalos’ Bierzo, Spain 2009) arrives on what appears to be an old fence post, and is delicately arranged over large stones similar to that which you might find on the craggy beaches of Italy. Aptly put by one in our party “it makes you want to lick rocks”.

HOT POTATO – cold potato, black truffle, butter (below) is an Alinea classic, and our instructions are to pick up the paraffin wax bowl with our hands and remove the skewer to release the garnishes (butter, parmesan, chive, hot Yukon gold potato and black truffle) into the cold potato soup. It is described amongst our group as “orgasmic”. It also begs the question, how will we eat breakfast tomorrow, after what we have experienced?

The next dish absolutely blows our minds, and every single cent spent on the night is justified by this alone.
FENNEL – ……….??????????……….!!!!!!!!!!! (with Domaine Leon Barral, Faugéres 2009) is an assortment of 60 different flavour combinations, which are laid out on a chart for us, along with a printed version of each person’s individual menus (accommodating for dietary requirements) with matching wines, as we leave. I won’t bore you with the details, it’s something you simply must experience for yourself, however to give you an example of the complexity and skill that goes into the preparation I will tell you of one element I enquired about, my favourite thing on the plate. You may spot the white cylinder towards the upper middle of the plate (pictured above). This is rosemary oil in tapioca, in maltodextrin form. Need more be said? It is served with fennel (below), in a minimalistic style which is designed to be the anchor of the dish.

BLACK TRUFFLE – explosion, romaine, parmesan (above) is one of Grant Achatz greatest masterpieces, and is served as a ravioli of hot, buttery truffle juice. Having originated during his time at Trio, it was introduced to Alinea and the process of making it became even more labour intensive than ever before. With several steps involved in creation of just the outer shells, it is said to be quite a painstaking operation with few chefs allowed to carry it out. While in this case the veggie one was a little different to the others (I believe the traditional version contains gelatine and various other ingredients) it did not lose its impact.

ANJOU PEAR – onion, brie, smoking cinnamon (below) (with The Rare Wine Co. ‘Boston Bual – Special Reserve’ Madeira) delicately nested in another of Kastner’s contraptions seems to defy gravity, and while it looks harmless is a powerful eruption of molten brie, while you inhale the incense from the smouldering stick of Ceylon cinnamon. Each of the wine pairings have been meticulously hand-plucked, and Mr. Richardson is on hand at each one to explain its origin, significance and relationship to the flavours. I have never before felt more like I am really at the vineyard, in the wine cellar and with the chef at the choosing of the wines, and while they stand alone and speak for themselves they brilliantly complement the dishes and highlight the feature flavours.

GINGER – five other flavours (above) is a dangerous-looking, Edward Scissor Hands affair served on a “Peacock” spoke system and is designed as a palate cleanser.

BLUEBERRY – buttermilk, sorrel, macadamia (below) (with Nittnaus Eiswein, Burgenland 2008) is the most Charlie and the Chocolate Factory moment, a soup of nitro-frozen sorrel and tea, blueberry brownies, buttermilk cream and macadamia. Is is quite a show when the liquids are poured into Pyrex glass ‘Ovni’ plate from Kastner’s design firm Crucial Detail, causing it to smoke in a dry-ice fashion. It is then sucked up through a stainless steel straw.

The meanest feat of engineering has to be the BALLOON – helium, green apple (above and below), helium-filled balloons of candy apple, with apple leather strings. A fun, interactive dish, the only thing to do is to suck out the helium and behave like a five year old, while I have even more reason to laugh at myself after getting a good deal of sticky candy-apple in my hair in the process (below you can see me trying to remove it).

As the birthday girl, a chocolatey surprise (below) is brought out, just another personal touch making the service at Alinea some of the best I’ve ever experienced. Hot pastry cream is poured into a perfectly formed ball of tempered chocolate which sinks to form a hole. It is one thing to please a customer, but quite another to impress, and go above and beyond to make their evening completely unforgettable, which is exactly what happened on this night.

Lastly is the pièce de résistance, WHITE CHOCOLATE – strawberry, English pea, lemon (above and below) (with Boroli Barolo Chinato). In all my research I know that this dish is usually attended to personally by chef Grant Achatz himself. I am devastated to learn he is not in-house this evening, while he works furiously on his exciting (what I wouldn’t do to go but ain’t gonna happen after tonight!!) collaboration with Eleven Madison Park. Named after the train which traveled between New York’s Grand Central Station and Chicago’s LaSalle Street Station, “21st Century Limited” will involve the two restaurants, for a short time, “trading places”, where each will develop a tasting menu to be experienced at the other. Cheaper than a flight to New York but enough to break the budget, this willing display of good faith towards the other is an incredible feat, considering each is pitched against one another on “lists” and “awards” annually throughout the world.

A rubbery tablecloth is applied before strawberry and English pea powders, pansy petals, and vanilla cream are brought over and set to the side. Candy-filled white chocolate spherical ‘piñatas’ for Cinco de Mayo are then placed in the centre of the table, before the garnishes are sprinkled, poured and sifted over the top. A pitcher of liquid nitrogen is poured into the spheres before they are then lifted and dropped, shattering into pieces to reveal a brilliant pink landscape dotted with tiny meringues and wisps of fairy-floss (AKA cotton-candy over here). I hear one waiter tell the diners next to us to “mind the shrapnel”, which often finds its way into unexpected places. Afterwards the tablecloth is rolled up and removed, like it never happened, creating an ethereal feeling like you have been part of something important.

After dinner we (I) accost the waiters and ask them hundreds of questions, and each is answered in good-humour. They entertain my wish to visit the kitchen (which is, conveniently located right next to the exit). By the time we make it down there it is the very end of service (our reservation was for 9pm and as this is a 4 hour experience on average, it is understandable why) and mostly what we see is sweeping and clean-up, but that does not prevent me from being humbled, standing in the place where unparalleled genius in born. I love this quote from the New York Times Travel Guide – “Grant Achatz is revolutionising the way we eat, presenting familiar foods in new contexts and unexpected forms”. I won’t be coming here every week, month, or even every year. If I make it back in a decade, I will be happy. In the meantime, I have Alinea’s sister restaurants, Next and The Aviary, right at the top of my list.

I have to say thank you to the chefs, for making this such an incredible experience. Thank you to our sommelier Richard Richardson for entertaining and educating us at the same time, not to mention our waiter Jason, my wonderful dining companions Sam and Jess for opening yourselves up to the experience and most of all my phenomenal boyfriend Sam, for the best birthday present a girl could ever ask for.

Alinea
1723 North Halsted Street  Chicago, IL 60614
(312) 867-0110
https://content.alinearestaurant.com/html/index.html