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MickyN

The Good Food Festival and the International Home+Housewares Show recap: from blenditarians to social robots… and back!

Metropolitan Farms reps at The Good Food Festival: loud and proud about the urban agriculture movement!

It’s not often that I get the chance to attend two food-related shows in one day, but when it happens – oh, what a joy! Such was the occasion recently, when The Good Food Festival ended the same day the International Home+Housewares Show began, and attending both was an opportunity I simply couldn’t miss. What do these expos have in common? My answer: a desire for innovation complemented by an awareness of the need for sustainable growth, as well as a respect for customers and the environment. Fortunately, sustainability is here to stay 🙂

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What’s in a naan sandwich? A story of flavors, decadence and… trends

Did you know naan pizza is one of this year’s hottest food trends according to Pinterest? I’m not surprised: we have been using naan to make pizza quite a bit lately. We are big fans of classic thick pizza dough, but sometimes we want something different and light, and this is when naan flatbreads come in handy. With their wholesome flavor and smooth texture, naans have captured our hearts and minds, and they are here to stay. Overload them with veggies and homemade sauces and dips, use them as canvas for pizzas and sandwiches, and they are sure winners – in our household, at least 🙂 Keep Reading

When Graeter’s Ice Cream came to Winnetka: a world of delicious treats awaits!

The ice cream pictured above is dangerous – it really is! 🙂 I can’t remember the last time I had to work so hard to exercise restraint when eating ice cream. In the end, the delicious pint of decadence was gone within an hour – my family and I simply couldn’t resist it.

It all makes sense if I tell you this is strawberry cheesecake ice cream, the mystery flavor which was revealed to the world by Cincinnati-based ice cream maker Graeter’s only a few weeks ago. I got the chance to try this delightful frozen concoction at the newly opened Graeter’s store in Winnetka IL, the second of this kind in the Chicagoland area, and I can confidently say this ice cream was definitely worth the wait… and the hype! Keep Reading

My review of ROOF on theWit’s new menu: what a view, what a flavor journey!

This is downtown Chicago at night: a city of enticing lights, hidden treasures and sophisticated meanings. A world of secrets, which lay there to be discovered by inquisitive minds. A city like no other, that’s for sure. I experienced it all – the stunning view, exquisite food, the overall trepidation of the night – recently, when I was invited to celebrate the newly revamped menu at ROOF on theWit in downtown Chicago.

A glamorous escape set 27 stories above the vibrant city streets, ROOF on theWit has been rated one of the top 3 rooftop bars in the world by Travel+Leisure magazine, earning international praise for its stunning design, private event spaces and entertainment options. A hot nightlife destination needs a menu which keeps up with culinary trends and satisfies a demanding clientele – and the new menu at ROOF on theWit is right on point in both respects. It is a menu which provides the opportunity to escape to renowned foodie destinations and to undertake an unforgettable journey through flavors. No time to travel to Spain? Now you can bring Spain closer to you – at ROOF on theWit 🙂

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A touch of green, a lot of flavor: my St Patrick’s Day sandwich

Happy St Patrick’s Day, everyone! I hope your day is progressing nicely and you are surrounded by friends and family – and lots of green, of course! 🙂

The sandwich below is an ode to great Irish culinary symbols, such as corned beef and Cashel blue cheese. I wanted to include such ingredients in the recipe below, while also allowing the sandwich to accurately reflect my family’s tastes and preferences. What has resulted is a creamy, dreamy, delicious bite: the crunchiness of the green apple plays nicely with the overall smoothness of the sour cream-based coleslaw, while the beefsteak tomato adds freshness and gains an assertive edge thanks to the blue cheese right on top of it.

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Secrets of the slurp: my ramen-making learning experience at Strings Ramen

Craving comforting soups on cold nights? I have two words for you: Strings Ramen! With spring yet to make its official entrance in Chicagoland, this is the perfect place to grab a bowl of fresh ramen and to indulge in authentic Japanese flavors while watching the world go and being warm and cosy.

Recently I got the chance to learn more about this famous dining spot located in the heart of Chicago’s Chinatown, when I was invited to celebrate String Ramen’s third anniversary. Myself and other fellow Chicagogrammers were given access behind the scenes, learned more about the ramen-making process and the history of this popular dish concept (which goes back two centuries), and sampled a variety of ramens to behold. Just the perfect thing to do when it’s cold (Chicago-style cold!) and the rain is pouring outside 🙂 Keep Reading

Gochujang tuna salad: the story of our love for Korean chili paste!

There’s something brewing in this house: a gochujang obsession! I’ve been a fan of this staple of Korean cuisine ever since I attended The Good Taste Series culinary competition last year, where I tasted gochujang BBQ bison tenderloin – and I’ve been nice enough to pass my obsession over to the other members of my household!

I’m not a big fan of spicy foods. However, when it comes to gochujang, it was simply love at first bite. I find its spiciness so sophisticated and rich, and its color so vibrant. Like a cave of hidden treasures, once you try gochujang-steeped dishes, flavors come to you in quick succession. The first impression is mild, but then you’re taken by surprise by an avalanche of perpetual spiciness, and your mouth tastes old foods reinvented pretty much single-handedly by this miraculous ingredient. I found so much inspiration in gochujang – and I think I have so much to learn. 🙂

The recipe below is the end result of a series of “gochujang experiments” I have conducted lately. I was looking for a way to “rejuvenate” our seafood dishes, and marinating the fish in gochujang was a big hit with my family. Keep Reading