Lunch at Avec

Avec is hands down one of my favorite restaurants in Chicago.  On Friday, I met my friend Ryan Arnold, sommelier of Lettuce Entertain You, there for lunch. Ryan ad I wanted to catch up after we were lucky to run into each other during our busy weekend at The Food & Wine Classic in Aspen.  

We sipped on a crisp Portuguese Verdelho and devoured the following: 

Smoked WhiteFish Salad 

spinach, turnip, marinated cucumber, red onion, and taramasalta crouton 

Gyro sausage Sandwich

Pita with cucumber, smoked yogurt, turnips and red onion

Avec Burger 

chorizo and beef burger with bacon, date mustard and piquillo pepper aoili

Nutter Butters (My fave dessert ever!) 

AVEC

615 W Randolph Street Chicago, IL 60661 312. 377-2002

 

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

mawaskitchen.com

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.

Location: Rio Grande Park

Dates: Friday, Jun 19 2015, 7:00 AM - 9:30 AM

Address: 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.

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

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!