A Girl & Her Food


Bar Yusho Release Party 6/24

Come join me to  celebrate the launch of our custom Yusho Kikusui sake can! Yusho also be debuting new cocktails, swag, snacks, and more. 

Price is $30 per person. Call 773-904-8558 to reserve your spot! 



Father's Day at Ted's Montana Grill

Ted's Montana Grill contacted me about treating my Dad to a tender, juicy bison filet on Father's Day, and I knew it was an offer I couldn't resist.   As my Dad loves bison, and we spend a lot of time traveling throughout Montana, it sounded like a perfect way for to celebrate an early Father's Day as I will be at the Food & Wine Classic in Aspen this weekend.  The Ted's we dined at was located in The Glen Town Center  a hip suburban area that I had not visited in a few years, and close enough to where my parents live on the North Shore.  I was excited to check it out and add a new restaurant to our suburban restaurant dining repertoire. 

Ted's believes:

 “Eat Great. Do Good.” is the overarching framework that brings together all of our sustainability programs and initiatives. Their mission is to be passionate and responsible, while following these guiding principles:

  • Do the right things for our people and our planet
  • Make environmental considerations a priority in every decision
  • Act responsibly, to preserve what we can
  • Be passionate ambassadors to help raise sustainability consciousness

Follow the triple bottom line – Deliver economic profit, provide ecological benefit and impart benefits to local communities.

house made pickles 

biscuits + butter 

Salt-and-Pepper Trout 
Roasted corn and tomato salsa, asparagus and vine ripe tomatoes 

Ted's Filet of Bison topped with garlic mushrooms that were especially made for my Father because it is his favorite topping! 

Wildberry Cheesecake 
honey graham pecan crust, wildberry purée, blackberries, mint & whipped cream 

To reserve your Father's day, call 847.729.1117

1811 Tower Drive 

Click to add a blog post for Ted's Montana Grill on Zomato 


Wild Mushroom Pot Pie

I was lucky to meet the lovely, bubbly and funny Chef TomDouglas at the Macy’s 125 Year Celebration.  Chef Tom asked me to dance with him to the song “Shut up and dance with me”.  Afterward, he invited me to help him plate his decadent wild mushroom pot pie.  With mushroom hunting season here, I wanted to share this very same recipe with you. If you aren’t the type to head into the woods to forage your own food, head to your local famer’s market to score some wild mushrooms.

Me (Kat Levitt) 

Top by Sonia Rykiel  from Intermix

Wild Mushroom Pot Pie

For the Pastry:


1 ¼ cup all purpose flour
½ tsp salt
½ cup of unsalted butter, cold and diced
½ cup ice water
1 large egg yolk
1 tbsp cold water


To prepare pastry, combine the flour and salt in a food processor. Add the butter and pulse a few times until crumbs form.
Transfer to a bowl and add the ice water 1-2 tablespoons at a time, mixing with a fork or rubber spatula until the dough is just moist enough to hold together. Form the dough into a flattened round and wrap tightly in a plastic wrap.
Refrigerate for at least one hour or overnight.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a small bowl, whisk together egg yolk and cold water.
Divide the dough into 4 pieces. On a lightly floured surface, roll each piece of dough out into a circle about 7 inches long and 1/8 inch thick. Trim the rounds to make 6 inch circles.
Set the pastry circles on the prepared baking sheet and brush with egg wash.
Bake for 12-15 minutes, or until golden brown.

For the Filling:

1 lb Yukon Gold potatoes, diced
1 cup unsalted butter
1 ¾ lb shitake, oyster, chanterelle, black trumpet, Portobello, or morel mushrooms, thickly sliced (it can be any assortment)
1 medium onion, diced
3 celery stalks, diagonally sliced (about ¼ cup)
4 cloves garlic, sliced
2 Tablespoons fresh thyme leaves, chopped
1 Tablespoon fresh sage, chopped
1 cup white wine
2 ½ cup heavy whipping cream
1 cup fresh spinach
1/3 cup fresh corn kernels
¾ Tablespoon salt
3 pinches of freshly ground black pepper


To prepare the filling, bring a pot of water to a boil. Add the potatoes and cook for 6-8 minutes, until tender. Drain potatoes.

Melt the butter in a large, wide pan over medium high heat. Add mushrooms, onion, celery, garlic, thyme and sage…. Sauté for 8-10 minutes, until vegetables re soft and the bottom of the pan develops a bit of browning. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan. Boil for 4-6 minutes, until wine is reduced to a glaze. Add cream and simmer for 5-10 minutes, until slightly reduced. Add the potatoes, spinach, and corn; cook for 3-5 minutes until spinach is wilted. Season with salt and pepper.  Scoop filling into 4 wide and shallow bowls. Top each with a warm pastry lid. Serve immediately.


Turnip Fries

This morning I stopped by the Wicker Park Farmers Market with my boxers, Stanley "Pup" and Nelle. We arrived at the market around closing time, so we were only able to shop at the Nichols Farm stand. I bought radishes, mizuna, tuscan kale, shelling peas, fingerling potatoes, squash and their blossoms...... and of course TURNIPS! 

Did you know that eating one medium turnip will provide over half of your daily vitamin C needs?

Turnip Fries 

2 turnips, washed and peeled
Olive Oil
Fresh ground pepper (season to taste preference) 
Kosher Salt (season to taste preference) 


Preheat oven to 425 degrees. Cover a baking sheet with a split mat, parchment paper or foil. Using a sharp knife, cut the turnips into equally sized fry pieces. Layer the turnips on the lined baking sheet, drizzle with olive oil and seasonings. Mix well. Bake for about 30 minutes, making sure to toss after 12 minutes, so that they bake evenly. Once baked, remove from oven, and serve with some ketchup. I love Red 78  all natural ketchup and it is made here in Chicago! 


FOOD & WINE Classic 5k hosted by Chefs Blais, Izard, Love & Samuelsson benefitting Wholesome Wave in Aspen

FOOD & WINE Classic 5K Charity Race - 7:00 AM

Hosted by: Richard Blais, Stephanie Izard, Tim Love & Marcus Samuelsson

Lace up your running shoes and hit the pavement with your favorite chefs for this 3.1 mile run through Aspen!   Run with celebrity chefs and wine experts through the city streets and parks of Aspen, while raising money for Wholesome Wave at the Celebrity Chef 5K Charity Run.
Wholesome Wave, a national nonprofit, strives to create a vibrant, just and sustainable food system. By increasing affordability and access to fresh, locally grown foods, we enable underserved community members to make healthier food choices. Our innovative initiatives are improving health outcomes among low-income populations, generating additional revenue for small and mid-sized farms and bolstering local and regional economies.
 Rio Grande Park
 Friday, Jun 19 2015, 7:00 AM - 9:30 AM
 Rio Grande Place, Aspen, CO 81612

Bravo TV 

Registration Information

Race Start: 7:00 a.m. Plan to be at the race site by 6:30 a.m. to warm up and get last minute info!
Registration & Fees:
Online registration and early bird rate of $30.90 will end Wednesday, June 17 at Noon MT.  Race fees will increase to $40 after Wednesday, June 17 at Noon MT.  Official registration bag will be included in fee.
On-site registration will be available: Thursday, June 18 from 8:00 am - 6:00 pm, located at 425 Rio Grande Place; Friday, June 19 from 6:00 -7:00 am, located at Rio Grande Park.  SORRY, NO CASH will be accepted on site.
Registration Bag & Timing Chips:
All registration bags should be picked up on Thursday, June 19 between 8:00am - 6:00pm at 425 Rio Grande Place.  Bags will include your Bib Number and Timing Chip (timing chip must be returned at the finish).  There will be NO bag check at the race site, please plan accordingly.
All runners will receive a special gift from WE-Cycle and Two Leaves Tea in their registration bag.  Take advantage of a complimentary 3-day WE-Cycle pass throughout the Classic weekend.   Ride the movement...it's how Aspen rolls!
Wholesome Wave Charity:  
Ten dollars from each race registration will go to Wholesome Wave. 
If you would like to make an additional donation, please visit the Wholesome Wave website at the following link:https://salsa3.salsalabs.com/o/50773/p/salsa/donation/common/public/?donate_page_KEY=8861.  Sorry, NO CASH will be accepted on-site.


a girl and her obwarzanek

top: Iro Paris 
Jeans: Frame Denim
Purse: Lanvin
Sunglasses: Jimmy Choo
Shoes: Converse 
bracelet (bangle): Hermes 

This is not a bagel. 
This is an obwarzanek. 

Obwarzanek krakowski is found in bakeries or street carts, located at almost every corner, in Kraków, Poland. Obwarzneki are bigger than bagels, and are woven from two strands of dough, it is boiled before it is baked, and is sprinkled with poppy seeds, salt, herbs, sesame seeds, etc. 
Unlike the bagel, the obwarzanek is not sliced in half, toasted and schmeared with spread or made into a sandwich. One eats it as is.  The best snack under $1 that one would ask for! 


Stephanie Izard's Kalbi Ribs and Grilled Corn with Kalbi Butter

With Memorial Day weekend approaching and the Food & Wine Classic in Aspen just weeks away, I wanted to devote a recipe post to Chef Stepahnie Izard of Chicago's Girl & the Goat.  In the June issue of Food & Wine, Chef Stephanie translates some of her favorite restaurant dishes into easy to recreate at home BBQ and grilling recipes. Get up and run to get this issue!  I was eager to try what she had to offer, as I LOVE using the grill and spending as much time cooking and dining al fresco as Chicago's wonderful weather permits.  After my husband and I tested out the below recipe this weekend, I confident to endorse it as part of your Memorial Day weekend festivities.  You will not be disappointed   Your guests will be impressed.  It's easy and delicious and sure to impress.  I purchased flank-style beef short ribs pre-sliced at Marianos, and they worked out great. 


Kalbi Ribs Topped with Charred Okra Relish 
Grilled Corn with Kalbi Butter 

Recipe contributed by Stephanie Izard for Food & Wine June 2015


3/4 cup malt vinegar 
1/3 cup extra-virgin olive oil 
3 Tablespoons sambal oelek
2 Tablespoons Asian fish sauce (Stephanie once shared with me that she uses Three Crabs Brand Fish Sauce) 
3 garlic cloves
4 lbs flanken style short ribs (sliced 1/3 inch thick across the bones) 
1 stick unsalted butter, softened
4 ears of corn, shucked and cut crosswise into thirds
Charred Okra Relish (recipe below) 


In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic. Transfer 1/2 cup of the kalbi  marinade to a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour. 

Meanwhile, in the processor pulse the butter until smooth.  With the food processor  on,  gradually add the reserved 1/2 cup kalbi marinade. Scrape the kalbi butter into a bowl. 

Light the grill. Brush the corn with kalbi butter and grill over moderately high heat, turning, and brushing with more butter, until lightly charred, 5 to 7 minutes. Transfer to a large platter. 

Season the ribs lightly with salt and grill over high heat, turning once, until nearly cooked through and lightly charred. 4 to 6 minutes. Transfer to the platter and serve with okra relish. 

Charred Okra Relish 


1 poblano pepper
1 LB okra
Canola oil, for brushing 
Salt and pepper
1 1/2 Tablespoons of Asian fish sauce ( Three Crabs Brand is the best!) 
1 Tablespoon minced shallot
1/2 Tablespoon malt vinegar 


Light a grill. Grill the poblano, turning until charred all over. Transfer to bowl, cover tightly with plastic wrap and let cool. Peel, stem, and seed the poblano pepper, then cut into 1/4 inch dice. 

Brush the okra with oil and season with salt and pepper.  Grill over high heat, turning, until lightly charred all over, 3 to 5 minutes. Let cool, then cut off the stems and slice the okra crosswise into 1/4 inch rounds.  Note: I had a difficult time slicing the okra as it would lose it's shape and get slimy during the process.  I will ask Stephanie for some tips to prevent this next time! 

In a medium bowl, toss the okra with the poblano, fish sauce, shallot and vinegar. Season with salt and pepper and serve.  Enjoy!