Night Out With Gwenny14

Timeout for Namee and Gwen. I feel so fortunate that Gwen decided to go to school in Chicago almost at the same time that I did. We used to work together at Accenture and we both decided to shift gears. She's almost done too with her MA in Early Education. We were both going thru the final weeks of school so we decided to take a break together.

We went for our favorite wings place! Hooters! To a lot of former AC assigned in Chicago for a CIO project, Hooters is almost the extension of our kitchen in our corporate apartments which are just a few steps away. We all go there for the wings really!

Seriously! They are very good. I always order them hot with Blue Cheese dip and TMI (even hotter than hot) sauce on the side. I used to be able to eat 20 wings! Now I can only eat about 10! It can hurt your figure you know? After Hooters we went to a couple of bars nearby and finished at The Hunt Club on Clark and Division area for some dancing. They don't really play the latest. It's not the trendiest place. It may not be the coolest but they play these familiar hip-hop hits that we can just shake our booties to. We had a great time! We just danced our school stress away. I went home with more energy and a couple of blisters on my foot. But that was fun! Thanks, Gwenny! Oh by the way, Gwen came with her bodyguard. Thanks, Matt for making sure Gwen drove home safe :) It was nice meeting you!

Angels: Kristine and Deric

Kristine and Deric have been such great inspiration to me. I spent a few weeks at their home in downtown Chicago while I was going thru the last couple of weeks of school... which was a difficult period for me because, 1 - I can't wait to go back to work, and 2- there was too much pressure to finish well.

They allowed me to spend time with them like a family, would give me bits and pieces of advise that may seem small... but really, they made such a big difference in my life. Chicago, is my city of Angels. Derick and Kristine are just 2 of them.

Thanks Kristine and Deric... for keeping me on my toes, or maybe on my clogs? ... for letting me stay at your place thru the cold cold days of winter... for picking me up from school on stormy nights... for taking me out to chinese food whenever we find an excuse to celebrate... for taking me to Smoke Daddy for BBQ and taking me back for you know what... or was it, you know who? haha... I love you both!

Smoke Daddy was pretty good actually. The BBQ wasn't THAT smokey but it was great VFM! Love the Ribs and the Corn Bread and the Slaw...very grain-mustardy!

Dreams Can Come True!

When you wish upon a star, Makes no difference who you are
Anything your heart desires, Will come to you
If your heart is in your dream, No request is too extreme
When you wish upon a star, As dreamers doFate is kind
She brings to those who love, The sweet fulfillment of
Their secret longing, Like a bolt out of the blue
Fate steps in and sees you through, When you wish upon a star
Your dreams come true

-Jiminy Cricket from Pinocchio (Disney 1940)

Everybody's Cafe on Discovery Travel Channel

Andrew Zimmern visits EveryBody's Cafe. He had crickets and fogs which were really the more exotic selection on the menu. He seems to have enjoyed his feast. He ate everything with gusto! Nagbaon pa!

Kendall College - Winter Lunch Menu

I had a great time working in this class. It really felt like work more than just a class in culinary school.

The Menu:

APPETIZERS
Procini Soup - Chestnut and porcini mushroom soup, duck confit, telaggio beignet - 6

Potato Cakes - Yellow Finn potatoes, House Smoked Salmon, Chive Creme Fraiche, Red Onion Pickle, Mache Salad - 6

Octopus Salad - Charred Octopus, Spicy Saffron Fregula, Preserved Lemons, Micro Celery Salad, Preserved Lemon Vinaigrette - 6

Poached Lobster - Sage Brown Butter Poached Lobster, Kuri Squash "pillows", white grapefruit foam, balsamic syrup - 8

Oxtail Terrine - Red Wine Braised oxtail Terrine, Violet Mustard Mousse, Celery Leaf, Farro, Roasted Shimeiji Musthooms - 7

SMALL SALADS
Wilted Greens - Black Grapes, Grilled Red Onions, French Feta, Sherry Vin - 6

Beets - Roasted Beets, Marinated Fennel, Goat Cheese, Mint, Thyme and Lemon Vin - 6

ENTREE SALADS
Duck - Pan Seared Duck Breast, Winter Greens, Port Vin, Tangerines, Spiced Walnuts -13

Lamb - Grilled Lamb Loin, French Green Beans, Roasted tomatoes, Artichokes and Pine Nuts, Oregano Vinaigrette -13

ENTREE
Spinach Souffle - Rolled Spinach Souffle, Artichoke, goat Cheese, Portabello Mushroom Piccata, pan Roasted Tomatoes, Piccata Beurre Blanc -12

Salmon - Pan Seared Salmon, Horsradish Hollandaise, Roasted Beets, Black Lentils, Lemon Shallot Confit, Blod Orange Jus -14

Bass - Grilld Charmoula Marinated Bass, Spiced Tomato Onion Sauce, Cinnamon and Black Pepper Scented Couscous, Harissa Aioli -14

Chicken - Chicken Breast Saltimbocca, Apple parsely Root Puree, Soft White Polenta, Pamesan Brodo, Apple Salad -12

Pork Duo - Grilled Tenderloin, Espresso Mustard Sauce; Venetian Milk Poached Cheek, Oliv Oil Crusted Potatoes, Roasted Fennel - 14

Beef - Grilled Beef Tenderloin, Red Wine and Gorgonzola Arancini, Roasted Beach Musrhooms, Porcini Consomme - 16

DESSERT
Apple Tart - Chestnut Cream Tart, Warm Spiced Apple Cider, Black Walnut Ice Cream

Cocoa Polenta Cake - Pinapple UpsideDown Chocolate Polenta Cake with Cocoa Nib Ice Cream and Pinapple Compote

Panna cotta - Concord Grape Gelle, Kumquat Panna Cotta with Citrus Sorbet

Pot de Creme - Butterscotch Pot de Creme with Banana Twix and Banana Sorbet

Sorbet and Fruit Plate
Coconut, Lychee adn Passion Fruit Sorbets with Tropical Fruit Salad and Sablee Cookies

*The menu is european inspired, mostly Italian which is the forte of the Chef Instructor, Peggy Ryan. I learned so much in this class. One among many is how to make fresh mozzarella! The best I've ever had!