Make way for Wells Street’s newest culinary juggernaut. Some new neighbors moved in on our block, and we couldn’t be happier about it. La Fournette, Chicago’s newest French bakery, is a welcome addition to our already food-centric Old Town neighborhood. The bakery is owned by Pierre Zimmerman, master pastry chef and two-time World Baking Cup champion of the French team in 1996 and 2008, and his family. They are fourth generation bakers, and our friends Jacquy Pfeiffer and Sebastien Canonne, of the French Pastry School, are serving as advisers in this delicious project. La Fournette opened its doors last Monday, following a weekend-long, pre-opening event that saw a lot of the shop’s signature goodies exchanged for some last-minute feedback on their many offerings. And, believe me, they are many.
Shrimp are often treated as the frozen boneless chicken breast of the sea. The natural sweet flavor of these tasty crustaceans are often masked in complex sauces and over seasoned breading, or worse to be lost completely as an overcooked and flavorless seafood in a poorly made fried rice. When grilling with friends in the summer, I all to often see the sad offering of over seasoned grilled shrimp skewers, it is a sad fate for the lowly shrimp to be reserved as an appetizer. “Bland” needn't be the last word on our lovely decapod friends, a simple marinade of Harissa and Preserved Lemons can change shrimp from the surf and turf sideline to an addicting grilled main coarse. Continue reading
There is a tasty tradition at the Spice House (at least in our Old Town store), which we typically celebrate with the return of a manager or another from vacation or travel. Many of us spend a good amount of time taking food very seriously, and our connections as spice retailers often bring about opportunities to sample a lot of seriously high quality food and treats from kitchens around the city. So, from time to time it is refreshing, as a change of pace, to lower our standards a bit and indulge in something that is not overtly culinary, but still very delicious: snack chips.
Last week, a kind gentleman representing the fine spiced liqueur, Bénédictine, stopped by the shop. He was looking to procure a wide variety of herbs and spices, each representing prime flavor notes in Bénédictine's closely guarded secret recipe. Using these, he would create an aroma kit, like those used by wine tasters, to demonstrate his liqueur's depth to costumers. With the aid of Bridget, Old Town's manager, the gentleman was so pleased with the Spice House that he offered a bottle for us to enjoy. So the question was posed, “how best to honor such a fine gift?” With a custom cocktail, that's how! This is how the “Spice House Sling” was born. Continue reading
For as long as I can remember, which isn't long, the focus of American cuisine has trended in two decipherable and opposite directions: (1) cooking and eating more healthily, and (2) extreme flavor indulgence at, sometimes, the expense of good health. It could be the lack of necessity (I haven’t yet eclipsed the quarter-century mark), or maybe it is the way I was raised (my dad served many a bacon-wrapped bratwurst for brunch), but I’ve found over the years that food trends rooted wholly in maximizing flavor and deliciousness have held my attention far better than the ones that purport to keep my cholesterol down.
Food has been the subject of many films, easily becoming a genre onto itself. From grand documentaries to humble narratives, the subject of food has been explored with infinite detail at the cinema. I know from personal experience that a film can make me laugh, cry, or even leave a theatre feeling the desperate craving for a piece of egg sushi. Food films can do more than just awaken our appetites though, as food is as complex a subject as humanity itself. Filmakers take to food as a subject so often because the craft and intricacy of food is something people take to as a defining passion. This past Memorial day, which also happened to be my birthday, I was treated to the screening of a documentary about a tenacious perfectionist and the food he toils over. David Gelb's new documentary film, “Jiro Dreams of Sushi“, adresses the maxim that the food that we eat and the care we put into making it, makes us who we are. Continue reading
Featured in the May 2012 issue of Saveur is a neat piece on artisanal breads and the surging popularity of bread-making in America lately. William Alexander’s “American Bread” is a worthwhile read for anyone with an interest in the craft of baking delicious bread or the business of selling it. The 18-page spread is pretty far-reaching, as it not only introduces some of today’s premier artisan bread bakers and shop owners from coast to coast, but also includes a variety of recipes, tutorials, and enticing photography. All of this is a great source of the necessary know-how, and maybe even some of the motivation, to get you in the kitchen to try your own hand at artisan-style bread baking.
Reading online recently, I've noticed a lot of culinary blogs listing common kitchen mistakes, mishaps, and misunderstandings. One of my favorites is this growing list of over 40 of the most common kitchen errors at Cooking Light. It got me thinking about a number of the seasoning peccadillos that we hear from customers who come through the Spice House, and without a doubt are guilty of some ourselves from time to time. So what are some of these common seasoning snafus, and how can we avoid them?
Everyone gets bored in the kitchen now and again, from a Michelin star chef to a teenager
just looking for some different leftovers to microwave after school, we have all felt the touch of creative culinary stagnation. Cooking and eating the same things gets boring, but trying to come up with new things to cook can seem daunting, scary even. But it can be done, it just takes a little work and ironically, a little restraint.
At the IACP conference in New York this spring, I had the opportunity to attend a panel discussion at the Bon Appetit test kitchen. This was held at their newly designed kitchen, which I believe served as more of a showpiece kitchen for hosting functions, than an actual test kitchen. The panel contained designer Adam Farmerie, David Rockwell, author of the book Spectacle, Matt Lightner of the newly opened Altera and restaurant consultant Clark Wolf. Perhaps restaurant design is not a subject I had given much thought to before, so their thoughts about design were quite enlightening to me. Continue reading