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
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
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!
honey graham pecan crust, wildberry purée, blackberries, mint & whipped cream
I was lucky to meet the lovely, bubbly and funny Chef TomDouglas at the Macy’s125 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.
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
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.
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?
ingredients 2 turnips, washed and peeled Olive Oil Fresh ground pepper (season to taste preference) Kosher Salt (season to taste preference) preparation 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!
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
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.
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!
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 ingredients 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 Salt Charred Okra Relish (recipe below) preparation 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 ingredients 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 preparation 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!