Choose Chicago Announces a Relaunch of the Chicago Greeter Program

Just in time for the  summer 2021 season, the Chicago Greeter program will now showcase the city’s diverse neighborhoods through four different initiatives

Chicago, IL – June 17, 2021 – Choose Chicago announces a relaunch of the popular and world renowned Chicago Greeter program. The program now includes four different initiatives bringing the knowledge and passion of this network of 200 volunteer guides to locals and visitors alike in new ways, while remaining free to the public: the original In-Person Greeter experiences, Welcome to Our Neighborhood walks, InstaGreeter Downtown meetups and Self-Guided Greeter tours presented by Bank of America.

From Chinatown to Pilsen and Greektown to Little Italy, Chicago’s neighborhoods tell the stories of the people who made the city their home throughout history. Since 2001, Chicago Greeter has shown how these neighborhoods have remained just as vibrant today, with bustling cafes, restaurants, museums, public art and more.

“Choose Chicago is proud to relaunch and expand the renowned Chicago Greeter program this summer and share authentic Chicago neighborhoods with locals and visitors alike,” said Jason Lesniewicz, Director of Cultural Tourism for Choose Chicago.  “We now have four great ways to experience fascinating histories, diverse cultural traditions, iconic landmarks and off-the-beaten-path gems.”

Chicago Greeter Experiences

A recipient of TripAdvisor’s Certificate of Excellence for over ten years, the original In-Person Chicago Greeter experiences offer deep dives of 2-to-4 hours of the Chicago neighborhood of your choice. Guests are paired with a friendly, local volunteer based on their neighborhood and subject of interest for a personalized experience. Tours are available in over a dozen languages and are available to book now.

Welcome to Our Neighborhood Walks

Explore Chicago’s neighborhoods with these new, free walks led by diverse community groups and neighborhood organizations. Walks will dive deep into the highlights of each community’s unique stories, top attractions and under-the-radar finds, all through the eyes of people deeply embedded in the community. The first of these tours to launch will be through Chinatown in collaboration with the Chicago Chinese Cultural Institute on June 19 and July 17.   

InstaGreeter Downtown Meetups

The InstaGreeter downtown meetups, returning July 2nd, were designed with those who are pressed for time or looking for a more flexible option in mind. These free, hour-long tours of Chicago’s downtown Loop neighborhood operate Friday, Saturday and Sundays departing at 11:30 am. No reservation is required and InstaGreeters depart from the Chicago Cultural Center’s Welcome Center located at 77 E. Randolph Street.

Self-Guided Greeter Tours

The new Self-Guided Greeter Tours, presented by Bank of America, provide visitors and locals alike curated, virtual tours designed by local experts to showcase each neighborhood’s unique history, culture and hidden gems. 

Through the power of video, blog and social content, this series will shine a spotlight on six Chicago neighborhoods by leveraging the knowledge and expertise of the Chicago Greeter volunteers. Each part will feature a different neighborhood, including a unique Chicago Greeter itinerary and logistical instructions on how to best explore the neighborhood in person.

The digital content will launch this month, with a blog post highlighting a self-guided walking tour of Chicago’s South Loop. Additional content will follow on a monthly basis, with Kenwood, Bronzeville, Bridgeport, Pullman and West Ridge to follow. 

“Chicago’s neighborhoods are teeming with history and culture, and that deserves to be celebrated,” said Paul Lambert, President of Bank of America Chicago. “We’re honored to partner with Choose Chicago to spotlight communities across the city’s South and West sides, to encourage people to visit these local landmarks, and to drive economic activity where it is needed most.”

This self-guided program is an extension of the successful 2020 International Greeter Day “do-it-yourself” tours, which was created during the COVID-19 pandemic. The virtual series highlighted Ukrainian VillageUptownPilsenHyde ParkChinatown and the Chicago Riverwalk.

For additional information about the newly updated Chicago Greeter program, visit https://www.choosechicago.com/chicago-greeter/.

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About Choose Chicago

Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city and its member business community. For more information, visit choosechicago.com. Follow @choosechicago on Twitter and on Instagram. Like us on Facebook.

Celebrate Chicago’s Restaurant Week with Boka Restaurant Group

Who isn’t ready to get out of the kitchen? And now with Chicago Restaurant Week starting March 19th and running to April 4th, we have a good reason to put aside our aprons and shut our food-stained cookbooks. Instead let the award winning chefs of Boka Restaurant Group do the cooking while we’re enjoying cocktails and fine glasses of wine and not giving a thought to what’s going on in the kitchen. Even that thought calls for another glass of wine or maybe two. So whether you’re dining-in or dining-out you can revisit your BRG favorites and try new restaurants as well. Special prix fixe menus feature a wide range of gastronomic fare–steaks, seafood, salads, dessert, appetizers, and vegetarian options.

As for BRG, founded by Rob Katz and Kevin Boehm almost two decades ago, it’s now one of the country’s premier chef-driven restaurant groups. Solidified in partnerships with six of America’s most acclaimed chefs, Giuseppe TentoriStephanie IzardChris PandelLee WolenJimmy Papadopoulos, and Gene Kato, each of BRG restaurants offers their guests conceptual and evocative atmospheric immersions and culinary experiences that are absolutely one-of-a-kind.

Here’s what you have to look forward to:

THE IZAKAYA AT MOMOTARO
bokagrp.com/restaurants/the-izakaya

Featuring signature favorites on their prix fixe menu, The Izakaya at Momotaro’s Restaurant Week menu is available exclusively for pickup or delivery. Additional options include signature cocktails such as Monk’s Journey and Kaba Old Fashioned, expertly-crafted cocktail kits, and wine.

3 Course Dinner for $39
Takeout & Delivery Only

1st Course (choose one)
Tea Smoked Duck Salad
Blistered Shishito
Gyoza

2nd Course (choose one)
Mapo Tofu
Chicken Katsu Curry
6 piece Nigiri Set

3rd Course
Double Chocolate Cake Pop

PRE-ORDER FOR PICKUP

PRE-ORDER FOR DELIVERY
GT PRIME STEAKHOUSE

bokagrp.com/restaurants/gt-prime-steakhouse

GT Prime Steakhouse is serving a delicious 4-course prix fixe dinner which revolves around your choice of branzino filet or steak frites. Place your order ahead of time as this special menu is only available for pickup or delivery. Don’t forget to add a bottle of specially selected wine.

4 Course Dinner for $55
Takeout & Delivery Only

Starter
Shrimp Cocktail

Salad (choose one)
Baby Romaine Caesar
Wedge Salad

Entrée (choose one)
Branzino Filet
Steak Frites

Dessert (choose one)
Chocolate Mousse Cake
Key Lime

  PRE-ORDER FOR DELIVERY
PRE-ORDER FOR PICKUP

Tiny Goat

The Goat team is excited to open the Tiny Goat pop-up for Restaurant Week in their bright, airy Hidden Goat dining room above Sugargoat! Join us for a six-course menu created by Chef Stephanie Izard featuring flavors of an island vacation: plantains, tuna poke, shrimp, arroz con granules, curried goat and chef’s pick of dessert.

$55 Dinner
Dine-In Only

Plantains
Tuna Poke
Shrimp
Arroz con Gandules
Curried Goat
Dessert

 
RESERVE YOUR TABLE

CIRA

http://www.bokagrp.com/restaurants/cira

Cira is serving incredible menus for brunch, lunch and dinner! Gather your friends and book your table as these delicious menus are only available for dine-in.

4 Course Dinner for $55 – Dine-In Only

1st Course (choose one)
Hummus
Fried Calamari
Moroccan Beef Tartare
Crispy Falafel
Kofta Meatball

2nd Course
Cira Chopped Salad
Housemade Tagliatelle

3rd Course (choose one)
Roman Gnocchi
Piri Piri Chicken Thigh
Grilled Dorade
48 Hour Short Rib
PEI Mussels and Papas


Fourth Course (choose one)
Chocolate Mousse
Citrus Profiterole
Tiramisu


Brunch for $25 
Dine-In Only


First Course
Banana Bread

Second Course
Shakshuka

Third Course (choose one)
Ancient Grain Bowl
Falafel Burger
Mortadella Breakfast Sandwich
Belgian Waffle
Short Rib Hash
Smoked Salmon Toast
PEI Mussels and Papas



3 Course Lunch for $25
Dine-In Only


1st Course (choose one)
Hummus
Red Lentil Soup 
Cira Chopped Salad
Crispy Falafel
Kofta Meatball

2nd Course (choose one)
Ancient Grain Bowl
Piri Piri Chicken Thigh
Grilled Dorade
Housemade Tagliatelle
Pei Mussels And Papas

Dessert (choose one)
Chocolate Mousse
Citrus Profiterole
Please note, the Cira Restaurant Week menus are available 3/19 – 4/3 only. The Restaurant Week menu will not be available on Sunday, April 4th.
 

Duck Duck Goat

bokagrp.com/restaurants/girl-and-the-goat

Duck Duck Goat is offering a $39 dinner menu filled with favorites such as Jiaozi Potstickers, Xi-an Goat Slap Noodles, and more! Reserve your table today as this special menu is only available in their dining room.

Duck Duck Goat is offering a $39 dinner menu filled with favorites such as Jiaozi Potstickers, Xi-an Goat Slap Noodles, and more! Reserve your table today as this special menu is only available in their dining room.
6 Course Dinner for $39
(small plates)

Dine-In Only

Jiaozi Potstickers (5pc)
Pickled Cucumbers
Beef & Broccoli
Veggie Fried Rice
Xi-an Goat Slap Noodles
Soft Serve


RESERVE YOUR TABLE

GT FISH & OYSTER

bokagrp.com/restaurants/gt-fish-and-oyster

GT Fish & Oyster is offering a 4-course dinner menu revolving around your choice of seafood delights: Oyster Po’Boy, Fish & Chips or Maine Lobster Roll. Additional options include specially selected wine. This delicious menu is only available for takeout so pre-order today!

4 Course Dinner for $55
Takeout Only

Starter
Shrimp Cocktail

Entrée
Oyster Po’Boy
Fish & Chips
Maine Lobster Roll

Served with
Broccoli and Chowder

Dessert (choose one)
Chocolate Cake
Key Lime Pie

 
PRE-ORDER FOR PICKUP
CABRA
bokagrp.com/restaurants/cabra

Come to Cabra and enjoy panoramic views of the city while enjoying their Restaurant Week menu filled with favorites like goat empanadas, steak saltado, and more! Reserve a table for you and your friends as this menu is only available for dine-in.

6 Course Dinner for $39
(small plates)
Dine-In Only


Avocado Dip
Salmon Ceviche
Solterito
Goat Empanadas
Steak Saltado
Soft Serve Swirl


RESERVE YOUR TABLE
 
SWIFT & SONS TAVERN
3600 N. Clark Street, 
bokagrp.com/restaurants/swift-and-sons-tavern

Swift & Sons Tavern is serving up twists on American classics in their $39 3-course menu which includes spinach & artichoke dip, crispy fried Amish chicken, flat iron steak frites, and more! Make your reservation as space is limited and this special menu is only available for dine-in.

3 Course Dinner for $39
Dine-In Only


1st Course (choose one)
Pretzel Bites
Spinach & Artichoke Dip
Sticky Ribs
Wedge
Swift Caesar

2nd Course (choose one)
Mushroom Risotto
Grilled Branizo Frites
Crispy Fried Amish Chicken
Flat Iron Steak Frites

3rd Course
Black Bottom Pudding


RESERVE YOUR TABLE
SUGARGOAT
bokagrp.com/restaurants/sugargoat

Sugargoat is making its Restaurant Week debut with three $25 to-go options featuring Chef Stephanie Izard’s favorite sweets! Choose from Steph’s Favorites, Build Your Own Sundaes or All of The Cookies – or try them all!

$25 Prix-Fixe Menu
Feeds Four or More

Delivery or Take-Out
*Choose One Option

Option 1: Steph’s Favorites
Mini Chocolate French Fry Pie
Two Cupcakes
Pint of Ice Cream

Option 2: Build Your Own Sundaes
Create two to six sundaes with unique tastes and toppings!
Two Pints of Ice Cream
One Sauce
Crunchy Topping


Option 3: All The Cookies
Every cookie we offer – all in one delicious place.
Two Lemon, Two Almond, Two Cinnamon Roll, One Chocolate Crinkle, One Peanut Butter, One Spiced Pecan, One Oatmeal, One Shortbread, One Chocolate Chip

 
GIRL AND THE GOAT
bokagrp.com/restaurants/girl-and-the-goat
For the first time ever, Girl and the Goat is participating in Restaurant Week! Things are starting off on a flavorful note, with the menu featuring SIX dishes to feast on with friends.
Girl and the GoaT
$55 Dinner
Dine-In Only

Brioche
Roasted Bosu Oysters
Wood Oven Shrimp & Gotham Greens Salad
Crispy Beef Short Ribs
Sautéed Green Beans
Wood Oven Roasted Pig Face
Buttery Cheesy Cake

 
RESERVE YOUR TABLE

Lincoln Park Zoo Announces Grevy’s Zebra Pregnancy and Welcomes New Arrivals: Birth of a Diana Monkey and Two Japanese Macaques

 While Lincoln Park Zoo may be temporarily closed for the first extended period in its 152-year history, the zoo remains an urban oasis full of life, with a zebra foal expected this summer and the recent birth of a Diana monkey and two Japanese macaques.

Macaque infant Ozu–Lincoln Park Zoo/Shannon McElmeel

Lincoln Park Zoo is excited to announce that 13-year-old female Grevy’s Zebra Adia is pregnant. This is Adia’s fourth offspring, and her second offspring with 9-year-old sire Wester. The pregnancy is a result of a breeding recommendation from the Grevy’s Zebra Species Survival Plan® (SSP) that cooperatively manages the Association of Zoos and Aquariums (AZA) population. Adia’s progesterone levels, measured by non-invasive fecal samples collected in February and analyzed by the Davee Center for Epidemiology and Endocrinology, as well as a growing abdomen and increased food consumption, indicate Adia is pregnant.

“We are looking forward to welcoming another Grevy’s zebra to the herd, not only because foals are adorable, but because they will be a success story for this endangered species,” said curator Dan Boehm.

Macaque infant Nikko–Lincoln Park Zoo/Gina Sullivan

The foal is expected to arrive in July. Grevy’s zebra are native to eastern Africa and are endangered in the wild due to hunting and habitat loss.

At the other end of the zoo at Regenstein Macaque Forest, the zoo celebrated the birth of two Japanese macaques, also known as snow monkeys. Nara welcomed a female infant named Nikko on March 15, 2020. A few weeks later, Ono gave birth to a male infant named Ozu on April 18, 2020. Both infants are doing well and join the troop of 13 snow monkeys at Regenstein Macaque Forest.

Macaque infant Nikko–Lincoln Park Zoo/Gina Sullivan

“Infants bring such joy to folks at the zoo and make for a very active macaque troop,” said Curator of Primates Jill Moyse. “While we are disappointed guests can’t visit the troop currently, our essential staff are enjoying the pick-me-up that two curious primate babies bring.”

Diana monkey Cece at Regenstein African Journey welcomed an infant on April 23 as part of the Diana Monkey Species Survival Plan® (SSP). The infant joins the troop of 4 Diana monkeys and has yet to be sexed or named.

While the zoo is currently closed, guests can see photos and videos of the new zoo babies on the zoo’s blogFacebookTwitter, and Instagram channels. For more information about Lincoln Park Zoo, visit lpzoo.org.

Macaque infant Nikko–Lincoln Park Zoo/Jill Dignan

Pizza City: Steve Dolinsky’s Homage to the Best Pizza Town in the U.S.

              Call it pizza love. In 2017, according to PMQ Pizza Magazine, Americans consumed 45.1 billion dollars’ worth of pies. But what’s the best place for pizza? Steve Dolinsky, a James Beard award winning food writer known as the “Hungry Hound,” podcaster and food tour operator, decided to prove there’s no better place for pizza than Chicago, its suburbs and five collar counties.

He shares his results in Pizza City, USA: 101 Reasons Why Chicago Is America’s Greatest Pizza Town (Northwestern University Press 2018; $24.95), a user-friendly guide to  all things dough, sauce and toppings divided into chapters on pizza categories:: Tavern-Style (Chicago-Style Thin), Thin, Artisan, Neapolitan, By-the-Slice (New York-Style), Deep-Dish and Pan, Stuffed, Sicilian, Roman and Detroit-Style and last, but not least, Overrated. Dolinsky than includes photos and information about each of the 101 places in the book as well as the five best in each category. Maps included show where the top pizza places are located in case you want to hit the road.

              It was a tough assignment and Dolinsky often ate pizza at three different places in a day. In all he visited 185 locations (not all made the cut), consumed massive doses of anti-acids, and, to keep his weight gain at a minimum, practiced portion control and doing yoga sculpting daily.

              Dolinsky’s inquisitiveness about Chicago food isn’t limited to pizza.  He’d already written “The 31 Essential Italian Beef Joints in Chicago(land): for his Website stevedolinsky.com and also visited every place in the city that served Vietnamese pho so he was used to massive samplings of the city’s favorite foods, but he had other reasons as well.

              “People say Chicago has the best pizza, but I didn’t really think that anyone had done any research on this scale, that there hadn’t been a deep dive into pizzas,” he says, noting that he considered it an unparalleled lifetime quest in the city’s illustration pizza history. “I didn’t realize how massive of an undertaking it would be.”

              Like any scientific study, there were rules. Dolinsky created what he called the Optimal Bite Ratio (QBR) with points given for crust, sauce and the quality of the sausage and pepperoni as well as the application and mouthfeel of the cheeses.

              Here’s just a smattering of what Dolinsky learned. While most of the U.S. prefers pepperoni as a topping, Chicago likes bulk sausage, which probably harkens back to the days of the stockyards. Media outside of Chicago often confuses deep crust pizza and stuffed pizza (the latter which Dolinsky mostly disdains). Deep crust pizza, while one of Chicago’s wonderful inventions, is rarer than one might think though outsiders think it’s the real Chicago thing. Notice how when you travel, a Chicago-style pizza place means deep dish. but Dolinsky says it’s the Tavern-Style or Chicago-Style Thin, square-cut pie that Chicagoans love—the kind with middle pieces in the center with no crust handles that my brother and I used to fight over when we were kids.

              For those who want the full-Dolinsky treatment, he also runs pizza walking tours starting in May. The tours meet at Lou Malnati’s (1235 W. Randolph St.), a 7-minute drive from The Loop and showcases four different styles of pizza. Highlights include a traditional Chicago deep-dish, an only-in-Chicago Roman al taglio, a classic Neapolitan and a Sicilian slice. Included in the tour price is a custom souvenir lanyard and badge good for discounts and deals. For more information, visit pizzacityusa.com

              If you can’t wait for a tour or to learn more, on Thursday, January 31 from 7:30-9:30 pm EST, Steve Dolinsky will be teaming up with the chefs from Pizzeria Bebu for a pizza–making demonstrated, followed by a tasting. Steve then will give a lively presentation on how he went about making the choices for the book.

Where: Read It & Eat, 2142 North Halsted St., Chicago, IL. For ticket prices and more information, (773) 661-6158; readitandeatstore.com

In the meantime, here’s a deep dish pizza recipe from Lou Malnati’s Pizzeria, rated among the top by Dolinsky and a favorite in Chicago for over 40 years.

The Malnati Classic

20 ounces pizza dough

Olive oil, for the pan

12 to 16 ounces mozzarella cheese, sliced

12 to 14 ounces 90-percent lean Italian sausage, casings removed

10 to 12 ounces seasoned Roma tomato sauce, maintaining chunks

2 to 3 ounces grated Parmesan

2 to 3 ounces grated Romano cheese

Special equipment: a round steel baking pan

Preheat the oven to 450 degrees F.

Allow about 20 ounces of your favorite yeast dough to rise. You may do this if you have a proofer, or simply leave it at room temp for about 2 hours.

Oil a round steel baking pan with a few ounces of olive oil. Press the dough on the bottom and to the sides of the pan, being careful not to tear it. Holes in the dough will create a soggy crust. Pull the dough up the sides of pan to 1 to 1 1/2 inches high.

Place the mozzarella evenly across the dough. Top with the sausage, making sure to get the sausage all the way to the sides.

Cover with the seasoned tomato sauce, spreading evenly and maintaining the chunks of tomatoes. Sprinkle with the Parmesan and then the Romano.

Bake until the crust and the grated cheese turn golden brown, and the crust is firm yet flaky, 30 to 40 minutes.

Recipe courtesy of Lou Malnati’s, Chicago, IL.

Road Trip: The Back Roads Guide to America’s Favorite President

Old Talbott Tavern in Bardstown where the Lincoln family stayed when Abe was about six years old.

Indiana University Press is running a Goodreads giveaway for my new book Lincoln Road Trip (due out this spring) from now until December 19th. If anyone is interested, here is the link:
https://www.goodreads.com/giveaway/show/286632-lincoln-road-trip

Pierre Menard House SHS

America’s favorite president sure got around. From his time as a child in Kentucky, as a lawyer in Illinois, and all the way to the Oval Office, Abraham Lincoln toured across the countryside and cities and stayed at some amazing locations.


Lincoln dined at the Log Inn in 1844 when he returned to Indiana to campaign for Henry Clay. The inn, once a stagecoach stop has been in continuous operation since opening in 1825. You can dine in the room where Lincoln ate. 

In Lincoln Road Trip:The Back-Roads Guide to America’s Favorite President, Jane Simon Ammeson will help you step back into history by visiting the sites where Abe lived and visited. This fun and entertaining travel guide includes the stories behind the quintessential Lincoln sites, but also takes you off the beaten path to fascinating and lesser-known historical places. Visit the Log Inn in Warrenton, Indiana (now the oldest restaurant in the state), which opened in 1825 and where Lincoln stayed in 1844, when he was campaigning for Henry Clay. You can also visit key places in Lincoln’s life, like the home of merchant Colonel Jones,who allowed a young Abe to read all his books, or Ward’s Academy, where Mary Todd Lincoln attended school.

The dining room at the Mary Todd House, now a museum.

Along with both famous and overlooked Lincoln attractions, Jane Simon Ammeson profiles near by attractions to round out your trip, like Holiday World & Splashin’ Safari,a third-generation family-owned amusement park that can be partnered with a trip to the Lincoln Boyhood National Memorial and Lincoln State Park. Featuring new and exciting Lincoln tales from Springfield, IL; Bardstown, KY;Booneville, IN; Alton, IL; and many more, Lincoln Road Trip is a fun adventure through America’s heartland that will bring Lincoln’s incredible story to life.

Opening the Doors of Chicago’s Best Places & Spaces: Open House Chicago

Blackstone exteriorOpen House Chicago (OHC), now in its eighth year, is for anyone who has ever walked past a building, questioning what it was like inside, wanted to investigate a neighborhood and understand its history and visit spaces and places in the city never before explored.

“OHC is a showcase to understand the basic fabric of Chicago’s neighborhoods and what makes the city unique,” says Eric Rogers, Manager, Open House Chicago and Community Outreach for the Chicago Architecture Center.  “In choosing more than 250 sites we looked for those that are important to the city and wanted to have several in each of the neighborhoods. We wanted  diversity with what each has to offer.”driehaus-museum-michael-courier

Making it even more fun, OHC, which runs this Saturday and Sunday, October 13th and 14th, is completely free and requires no registration or tickets.

Blackstone1

Three new neighborhoods were added this year including Beverly where visitors can explore Givins Castle, Chicago’s only castle, a crenulated home built in 1887 at a cost of $80,000 and now the Beverly Unitarian Church. Also in Beverly, take a taste at Wild Blossom, Chicago’s first meadery and winery and the sole producer of honey wine on the Northern Illinois Wine Trail and then tour Optimo, the city’s  only custom men’s hat maker.  Here you can see hat making in action. The company, known for their straw Panama hats, trilbys, homburgs, fedoras that come in a variety of styles (who knew?) such as the classic, teardrop and fastback, even designs a limited edition hat modeled after Frank Lloyd Wright’s signature headwear.ericallixrogers-hpuc-web-12

“It’s a very unique working museum of hats and hat making,” says Rogers, noting that the old firehouse on 95th Street where the company is headquartered was renovated by Skidmore, Owings & Merrill (SOM), consolidating  Optimo’s operations into one 7,500-square-foot space.Blackstone interior

In architectural speak, the building’s “design imparts an industrial aesthetic enhanced by a palette of refined, understated materials like blackened steel, walnut and cork.”

In nearby Morgan Park, another newly added neighborhood to this year’s OHC line-up, the doors of the Ingersoll-Blackwelder Queen Anne-style mansion, once home to both real estate magnate John Ingersoll and then Isaac Blackwelder, president of what was at the time the independent Village of Morgan Park. More notably, at least to me, Gertrude Blackwelder, his wife, was not only a founder of the Morgan Park Women’s Club but was the first woman to vote in Cook County.EricAllixRogers-stsvo-13

The home is filled with antique treasures and built-ins, many salvaged by another owner, artist Jack Simmerling who retrieved them from now destroyed but once imperial mansions in Prairie Avenue, Englewood and other tony Chicago neighborhoods.

The extravagant insides of the neo-Gothic facade Morgan Park Academy’s Alumni Hall are also available for perusal. Now a K-12 independent, co-educational school, Morgan Park was founded shortly after the Civil War and has served as a military academy and preparatory school for the University of Chicago. Unlike the schools most of us attended, its interior boasts dramatic spaces such as an upper school library featuring a vaulted ceiling, double staircase, grand fireplace and wraparound mezzanine. Other accents are wrought-iron chandeliers and ornate woodwork.driehaus-museum-debbie-mercer-original-03

Also participating in OHC is the Gold Coast neighborhood with its rich plethora of homes designed by well-known architects Louis Sullivan, Frank Lloyd Wright and Dankmar Adler. Here such sacred places as St. Chrysostom’s Episcopal Church, St. James Chapel and Holy Name Cathedral. There are also cultural centers as the International Museum of Surgical Science, The Newberry Library, The Palette & Chisel Academy of Fine Arts and The Richard H. Driehaus Museum and such cutting-edge hotels, style-wise, as the Millennium Knickerbocker and Fieldhouse Jones.ericallixrogers-mpaalumnihall-full-5

Neighborhood offerings include Garfield Park, Washington Park, West Ridge, West Town, Ukrainian Village, South Loop/Prairie Avenue/ South Shore, Downtown, Uptown and Hyde Park.rockefeller_chapel-eric_allix_rogers-full-16

OHC offers such programs as Live Painting Restoration, a LEED Tour of Rotary International, Free Stand-up Comedy at Lincoln Lodge, Artist installation outside Edgewater Beach Apartments, Live Piano at Ingersoll-Blackwelder House and family-friendly activities at the Chicago Architecture Center. All are designed to give visitors a wide range of experiences range different OHC sites.rockefeller_chapel-eric_allix_rogers-full-10

“We have a full list of those participating, programs and events,” says Rogers. “And to make it easy to decide what to do, our website is very sophisticated with tools that filter by sites and neighborhoods to make it simple to plan where you want to go.”

Ifyougo:

What: Open House Chicago, explore more than 250 cool places all over Chicago, from iconic downtown skyscrapers to hidden gems in the city’s diverse neighborhoods and suburbs.

When: Saturday and Sunday, October 13-14

Where: All over Chicago

Cost: Free

FYI: Visit their website to choose your itinerary. openhousechicago.org

 

 

 

 

 

Tiffani Thiessen Pull Up a Chair

 

Honey-Ginger Chicken Wings (c) Rebecca Sanabria
Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Only six or so when she started helping out in the kitchen, Tiffani Thiessen grew up in a family where dinners were a gathering time to enjoy great cooking and conversations. She upped her game from traditional American fare when she and other stars from “Saved by the Bell” toured in Europe.

“It definitely impacted me,” says Thiessen who played Kelly Kapowski on the hit TV show and was 16 at the time. “I learned all about wine, cheese and all types of different foods when we traveled in France, Italy and Holland.”

This love of food and conviviality was so intense that though Thiessen continued with her acting career (she was Valerie Malone on “Beverly Hills 90210” and currently stars in “Alexa & Katie”) she also segued into cooking,  hosting the long running “Dinner at Tiffani’s” on the Cooking Channel. As if that wasn’t enough to keep any mom of two young children busy enough, Thiessen has spent the last three years writing Pull Up a Chair: Recipes from My Family to Yours (Houghton Mifflin Harcourt $30), which will be released on October 2.

Describing cooking as therapeutic as well as artistic and creative, Thiessen’s recipes include new dishes, those she collected through the years and family favorites, some that she tweaked including her mom’s beef stroganoff which the family ate once a week when she was young.

“I wasn’t a big fan,” says Thiessen, adding that her mom’s stroganoff was very traditional and included stirring sour cream in at the end so that it took on the appearance of dog food—her words not ours, Mrs. Thiessen. Tiffani’s tweaked it into a beef and mushroom Stroganoff with creamy polenta, spinach and a touch of brandy. The sour cream is served on the side.

Did that hurt you mom’s feelings? I ask.

“No, I have one of the most supportive families,” she says.

Tiffani & Mom Making Mom's Cream Cheese Pie (c) Rebecca Sanabria
Tiffani and her mother making cheesecake Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

There’s also a cowboy twang to some of her dishes such as the short rib beef enchiladas and three cheese queso, since husband Brady Smith is a meat-loving Texas boy. Her son Holt gobbles up her mac and cheese and Thiessen says Harper her eight-year-old daughter loves to decorate pizzas.

“I don’t think of myself as anything but a home cook and my recipes are easy but everything I cook is with love and passion and that’s what Pull Up a Chair is all about,” says Thiessen, who, during our phone interview, calls me sweetheart and dear.

That friendliness as well as the sumptuousness of her cookbook—125 recipes and lots of full page color photos of both luscious-looking food and family (and yes, her husband is handsome and her children adorable), makes me long to get an invitation to dine at her house.

Pickle & Potato Salad (c) Rebecca Sanabria
Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Since that won’t be happening, I did a little pre-interview stalking watching videos of Thiessen cooking in her kitchen and then displaying part of her cookbook collection.

“I love cookbooks, I love the look, the aesthetics of them” she says when I mention my sleuthing. “Most people I’m close to would say I have a problem.  I don’t use some of them that much, as my husband points out, but there’s just something I like about having them around.”

I can identify with that having heard similar comments from both my husband and daughter. Another reason to get that dinner invitation. But until then, I have the cookbook and can create the recipes in my own home.

Pickle & Potato Salad

Serves 6

1½ pounds tricolored small potatoes

1½ teaspoons kosher salt, plus more for the potatoes

½ cup mayonnaise

¼ cup chopped sweet pickles

3 tablespoons pickle juice (from the jar)

1 tablespoon yellow mustard

¼ teaspoon freshly ground black pepper, plus more to taste

5 hard-boiled eggs, peeled and chopped

½ medium red onion, thinly sliced

2 tablespoons chopped fresh parsley, for garnish

Paprika, for garnish

Place the potatoes in a large pot and add enough cold water to cover them by 1 inch and a generous pinch of salt. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes and let them rest until they’re cool enough to handle. Cut each one in half.

In a small bowl, mix together the mayonnaise, sweet pickles, pickle juice, mustard, salt, and pepper.

In a separate large bowl, combine the halved potatoes, eggs, and red onion and toss with the dressing. Taste, adjust the seasoning, and garnish with the parsley and paprika.

Honey-Ginger Chicken Wings

Serves 6 to 8

½ cup honey (preferably wildflower or mesquite)

¼ cup tamari or soy sauce

3 tablespoons toasted sesame oil

2 tablespoons grated fresh ginger

2 scallions, thinly sliced, plus more for garnish

3 garlic cloves, minced

Grated zest and juice of 1 lime, plus more zest for garnish

Kosher salt and freshly ground black pepper

16 chicken wings (about 4 pounds), tips removed, drumettes and flats separated

In a medium bowl, whisk together the honey, tamari, sesame oil, ginger, scallions, garlic, lime zest, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Reserve ¾ cup of the mixture in the fridge.

Pour the remaining marinade into a 2-gallon zip-top bag. Add the chicken and seal the bag, pressing out as much air as possible. Massage the marinade into the wings. Refrigerate for at least 6 hours, preferably overnight. Before cooking, let the wings stand at room temperature for about 2 hours

When ready to cook the wings, preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Remove the wings from the marinade, reserving the marinade. Season the wings with salt and pepper and place them skin-side down in a single layer on a large rimmed baking sheet. Spoon some of the marinade over them; discard the remaining marinade. Bake for 20 minutes. Remove from the oven and flip the wings, basting with the pan drippings. Rotate the pan and bake for another 20 to 25 minutes, until the honey has caramelized and the skin is a dark amber color.

In a small saucepan, bring the reserved ¾ cup marinade (from the fridge) to a boil over medium-high heat. Cook until the liquid turns into a thick, syrupy glaze, about 4 minutes.

Coat the wings with the glaze, arrange them on a serving platter, and garnish with scallions and lime zest.

These recipes are excerpted from Pull Up a Chair © 2018 by Tiffani Thiessen. Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Ifyougo:

What: Tiffani Thiessen will be at two Chicago locations signing copies of her debut cookbook, Pull Up a Chair.

When: Thursday, October 4 at 8 pm (EST)

Where: Anderson’s Bookshop, 123 W. Jefferson Ave., Naperville, IL

Cost: $33 includes copy of the book, a place in the signing line, a chance to meet Thiessen and have you photo taken.

FYI: 630) 355-2665; andersonsbookshop.com

When: Friday, October 5th at 7 pm (EST)

Where: Williams-Sonoma, Lincoln Park

1550 N. Fremont St., Chicago, IL

Cost: $31.89 includes copy of book

FYI: (312) 255-0643; williams-sonoma.com/stores/us/il/chicago-lincoln-park/

You can follow Thiessen at tiffanithiessen.com

Excerpted from Pull Up a Chair © 2018 by Tiffani Thiessen. Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles

VintageBaker-HiRes-IMGS23I’ve been doing some major remodeling on my condominium including getting rid of the orange—and yes, it really was an orange sherbet color–Formica countertop (I kept waiting for this 1960 trend to come back in style but when it became apparent that wasn’t going to happen, out it went), tearing down walls and pulling up carpeting that had seen way too many spills by my daughter and her friends including the time she did some sign painting inside. Believe me, that did not work out well.

During all this renovation, I had to pack up just about everything in the condo including all my kitchenware and though the project was just going to take a couple of months–well, you know how that goes—I am just beginning to unpack boxes.

One of my latest discoveries is my KitchenAid stand mixer, which I really, really missed. Opening the box that contained the mixer, buried under a bunch of other stuff, coincided with my friend Joyce Lin sending me a copy of The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles by Jessie Sheehan (Chronicle Books 2018; $24.95). Sheehan, who worked as a junior baker at Baked, a bakery in Brooklyn, New York, was also an avid collector of vintage recipe booklets (there’s one included in her cookbook) and The Vintage Baker is based upon those recipes, albeit with Sheehan’s adaptations to modernize them.

She did so by adding such intriguing twists as making her popovers using pecorino Romano cheese and black pepper as well as black pepper and rum in a butterscotch pie and mixing thyme in the ladyfinger recipes she used in creating her own take on the classic Charlette Russe, layers of cookies or ladyfingers, cake and a cream filling.

Watch Jessie Sheehan on TikTok

“My go-to chocolate-chip cookie recipe is full of Kellogg’s Rice Krispies and I was over the moon to discover how frequently cookies with cereal surfaced in my booklet collection,” Sheehan writes in her introduction to her recipe for Cornflake Macaroons with Chocolate Drizzle, noting that a recipe from “55 Recipes for Hershey’s Syrup” (1945) formed the base for her macaroon. “Adding salt to the batter proved essential–so many of these original recipes don’t call for salt. I drizzled the cookies with chocolate after baking, rather than combining it with the batter, allowing these cornflakes to truly shine.”VintageBaker-HiRes-IMGS7Rediscovering my KitchenAid stand-mixer made me so happy that I made several of the recipes from Sheehan’s book. Here are a couple that hopefully you’ll enjoy baking as well including one for an old fashioned ice box cake.

Recipes

Cornflake Macaroons with Chocolate Drizzle

3 egg whites

½ cup granulated sugar

1½ teaspoon pure vanilla extract

½ teaspoon table salt

2½ cups cornflakes

1½ cups sweetened shredded coconut

Flaky sea salt for sprinkling

2 ounces semisweet chocolate, melted

In a large bowl, whisk the egg whites until frothy. Add the sugar, vanilla, and salt and continue whisking until thoroughly combined and thickened. Fold the cornflakes and coconut into the egg whites using a rubber spatula. Once combined, and using your hands, crush the cornflakes in the bowl, mixing all of the ingredients together, until the mixture stays together when you squeeze it in your hand. Refrigerate for at least 2 hours or up to 3 days, covering the bowl with plastic wrap. The mixture will be much easier to scoop once it has been refrigerated.

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.

Scoop 1 to 1½ tablespoons of dough with a small cookie scoop or measuring spoon, making sure to really pack the batter into the scoop/spoon. Place on the prepared pan and bake for 23 to 25 minutes, until nicely browned. Sprinkle with the sea salt and let cool. Place the melted chocolate in a zippered plastic bag, cut a very tiny hole in one corner of the bag, and drizzle the chocolate over the cookies. Let the chocolate harden before serving.

The macaroons will keep in an airtight container on the counter for up to 3 days, but they get less crunchy with each day.

Coconut-Chocolate Icebox Cake with Toasted Almonds

3 (13 1/2-fluid-ounce cans full-fat coconut milk

1/2 to 1 teaspoon almond extract

3/4 cup confectioners’ sugar

1 1/2 cups heavy cream

1 1/2 cups sweetened shredded coconut, toasted

9 ounces crisp chocolate wafer cookies

1/2 cup sliced almonds, toasted

Place the cans of coconut milk in the coldest spot in your refrigerator upside-down and leave them there for 24 hours. This will allow the coconut cream in the milk to solidify and separate from the liquid.

Line a 9-by-5-by-3-inch loaf pan with plastic wrap that hangs slightly over the sides of the pan.

Flip the cans of coconut milk right-side up, open the cans, and, using a rubber spatula, carefully scrape the solid coconut cream into the bowl of a stand mixer fitted with the whisk attachment. Save the liquid for another purpose. Add the almond extract and confectioners’ sugar, and whisk on medium speed until smooth and thick. Add the heavy cream and whisk on medium-high speed until the cream holds stiff peaks, about 2 minutes. Add the toasted coconut and fold it into the cream with a rubber spatula.

Using a small offset spatula or the back of a spoon, spread a thin layer of the whipped cream on the bottom of the lined pan. Cover as much of the cream as possible with a layer of wafers, filling any gaps with broken wafers, to create a solid layer of wafers.

Continue layering whipped cream and wafers until you run out or reach the top of the pan, ending with a layer of wafers. Gently cover the surface with plastic wrap and refrigerate for at least 6 to 8 hours, or preferably overnight. If you have whipped cream left over, store this in the refrigerator along with the cake.

Remove the cake from the refrigerator prior to serving and peel off the plastic wrap. Place a serving plate over the pan and invert the cake onto the plate. Carefully remove the pan and plastic wrap lining and, if using, thinly spread the remaining whipped cream over the sides and top of the cake. Re-whip the cream if it looks too soft to spread. Sprinkle the cake with the toasted almonds, lightly pressing them into the cake.

Using a serrated knife, cut the cake into slices and serve. The cake will keep, lightly wrapped with plastic wrap, in the refrigerator for up to 3 days.

Note

When buying coconut milk, gently turn the can up and down in the store to make sure the contents sound full and solid. If it sounds watery and seems like the can is filled only with liquid, grab a different one.

Ifyougo:

What: Author Talk Jessie Sheehan: The Vintage Baker

When: Sep 17 at 6:30 p.m.

Where: Read It & Eat, 2142 N. Halsted St., Chicago, IL

FYI: 773-661-6158; readitandeatstore.com

For more information:

The Vintage Baker

Jesse Sheehan

Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health & Happiness

Stressed out during her last term of graduate school when she was counseling clients 30 hours a week, Ashley Melillo returned to her love of cooking, combining it with creating healthy plant-based recipes and creating Blissful Basil, a blog to share her experiences of cooking plant-based meals.Swift Sweet Potato Coconut Curry (sRGB) (1)

“I was taking my work home with me,” says Melillo who works as a school psychologist in the Chicago area. “So cooking and blogging became self-caring.”

Now Melillo’s blog has morphed into her new cookbook, Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health & Happiness (BenBella 2016; $21.95).

“I developed a love of cooking when I was young,” says Melillo who also earned a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. “In the kitchen there’s so much sensory going on—touch, smells, textures, tastes. It’s relaxing after a long week of work. Once I am doing it, it becomes very therapeutic.”

Cooking plant-based or vegan foods are healthy not only physically but emotionally says Melillo. But it isn’t easy to incorporate both exercise and a wide variety of plant-based foods into our life-style.Blissful-Basil-Sprung-Photo-Cookbook-11-15-15--7233 (sRGB)

Indeed, one wholesome smoothie such as her Energizing Carrot Cake Smoothie, Get Glowing Strawberry Mango Chia Pudding or her Cheesy Herb or the Sun-Dried Tomato Good Morning Biscuits, won’t turn our lives upside down health-wise. But it’s all a step in the right direction to achieving physical, mental and emotional well-being. It’s all part of shaping good habits by making good choices every day.

Of course, as a psychologist, Melillo recognizes that it’s most difficult to make these at the very time when we most need to do so.

“It’s when some of these emotions are most at their peak and when you feel almost too overwhelmed to try taking the steps to move forward, that’s when it’s the hardest,” she says. “But it’s the hardest things that push up forward and end up being the best things for us. But it’s important to make ourselves do so–to start chipping away at our anxiety or stress or depression. By taking that one step, often we can go on and take another and another and ultimately alleviate some of those overwhelming feelings.”

Easy Does It Sunday Evening Chili (sRGB)  Such a cooking style doesn’t have to be severe. Have a sugar craving?  Instead indulge in a vegan dessert such as her Snickerdoodle Cookie Bars, Enlivening Lemon Bars, Peanut Butter Cookies and Cosmically Fudgy Cacao Tahini Brownies. Don’t go out for pizza. Try one of Melillo’s pizzas like her White Pizza with Garlic Herb Oil, Mozzarella and Puffy Potato Crust.Blissful-Basil-Sprung-Photo-Cookbook-7551 (sRGB)

For those who aren’t ready to go full-force plant-based or Vegan or know much it at all, Blissful Basil covers a glossary of terms, recipes for pantry items to keep on hand and contains helpful symbols– colored circle noting which recipes are free of gluten, grain, soy, nut, oil, refined sugar and/or they’re raw.

Melillo asked meat lovers to taste test the recipes in her book because she wanted them to be appealing not only for those already committed to a vegan or vegetarian lifestyle but to all those who pick up her cookbook or read her blog.

“I really want everyone to love the recipes in this book,” she says.

Swift Sweet Potato Curry

1 tablespoon curry powder

1 teaspoon sea salt

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/8 teaspoon ground turmeric

pinch of cayenne (optional)

1 medium yellow onion, finely diced (about 1 cup)

1 cup filtered water, divided

14-ounces full fat coconut milk

2 large sweet potatoes, peeled and diced into 1/2-inch cubes (about 4 cups)

2 green onions, trimmed and thinly sliced

1/4 cup fresh cilantro, stemmed and finely chopped

4 cups cooked brown basmati rice, for serving

1 lime for spritzing

In a large pot over medium heat, toast the spices for 30 seconds while stirring constantly. Add the onion and 1/3 cup of the water then cook for 5 minutes, until translucent.

Whisk in the coconut milk and the remaining 2/3 cup water, and bring to a boil.

Add the sweet potatoes, decrease the heat to medium-low, cover and rapidly simmer for 15 minutes, until potatoes are fork tender. Stir occasionally while cooking.

Spoon the curry into bowls with warm basmati rice. Top with a squeeze of lime juice, scallions and cilantro. Serve warm with whole grain naan and enjoy!

 

Tastings: The Japan Pavilion at the National Restaurant Association Show

Several weeks ago, when the National Restaurant Association (NRA) was holding its IMG_4557annual international show, my friend Kimiyo Naka, who lives in Chicago, asked me to stop by the Japan Pavilion where 19 companies from that country were presenting a range of both modern and traditional Japanese foods and beverages. On hand also, were several Chicago restauranteurs including Bill Kim and Takashi Yagihashi, both of whom are awarding winning chefs and cookbook authors. The NRA show is immense, taking up several floors at McCormick’s Place in Chicago and is packed with vendors showcasing products and food, chefs doing cooking demonstrations and the latest in food technologies and equipment.

IMG_4554      My experience with Japanese food is limited, so stopping by the Japan Pavilion, presented by the Japan External Trade Organization (JETRO), was very much a learning experience. When Kimiyo and I tasted samples of Wagyu Beef, a top quality, highly marbled meat produced by four Japanese breeds of beef cattle and took sips of sake, we discovered how these foods are helping Japan’s rural areas in their revitalization efforts.  Some farmers and producers are creating their own brands and exporting—or working on exporting them to other countries including the United States.

We tasted sakes including brown rice sake and one made with shiraume, or white flower plums and looked at the different varieties of rice typically used to make sake, which is a fermented rice drink that is typically served warm. We also talked to a member of the Yonezawa family founders of Akashi Sake Brewery in 1886,  a small artisanal sake producer based in Akashi, a fishing town in the Hyogo prefecture (or district) in Western Japan which is the traditional sake brewing capital of country and is known for having the best sake rice and pure water.

IMG_4552     When the company started all those years ago more than a century ago, Akashi was a small village but since has grown into a booming metropolis. It’s known for the Akashi Kaikyo Bridge – the world’s longest suspension bridge—as well as the quality of the fish that are caught in the waters off its coast. The water also is a predominant feature in the taste of the sake, as are Japanese cedar wood lids used to cover the storage tanks where the Akashi sake is aged. Akashi sake is made in small batches by Toji Kimio Yonezewa. Note: I learned later that toji was not his first name but means brewmaster or chief executive of production.

I also spent time talking to Bill Kim, author of Korean BBQ: How to Kung-Fu Your Grill in Seven Sauces, who I had interviewed before and Takashi Yagihashi, who came to the U.S. from Japan when he was 16, started cooking because he need milk money, won the James Beard Foundation Award for Best Chef: Midwest and is the owner of Slurping Turtle in downtown Chicago (there’s another one in Ann Arbor, Michigan) and TABO Sushi & Noodles at Macy’s State Street in Chicago.IMG_4596 (2)

One of the things we talked about is karaage which is Japanese fried chicken. I’ve included his recipe for the dish. Don’t get put off with the title ingredient of duck fat (if you’re like me, you don’t have a ready supply of it in your refrigerator) because you can substitute vegetable oil instead.

Slurping Turtle’s Duck-Fat-Fried Chicken Karaage

4 chicken thigh quarters (thigh and drumstick)

2 cloves garlic, peeled and grated

1 tsp. fresh grated ginger

1/4 cup soy sauce

1/4 cup mirin or sweet sake

2 tsp. sesame oil

Salt and pepper

6 cups duck fat (or vegetable oil), enough to fill a pan 3 inches deep

1 cup potato starch

Using a sharp knife, separate the thighs from the drumstick by cutting between the joint. Cut the thigh in half lengthwise along the bone. Using a heavy cleaver, chop the piece with the bone in half, resulting in three similar-sized pieces. Then, cut the drumstick in half through the bone. When you’re done with all four thigh quarters, you should have 20 pieces of chicken when done. Alternatively, debone the thigh pieces with skin intact, and cut into two-inch pieces. Place the chicken in a shallow pan and set aside.

For the marinade, combine garlic, ginger, soy sauce, mirin, sesame oil, and a few grinds of black pepper in a bowl and mix. Pour marinade over chicken and coat well using your hands. There should be just enough marinade to coat the chicken. Cover and refrigerate at least 20 minutes or up to two hours.

Line a shallow tray with paper towels and set aside. Heat six cups duck fat (or vegetable oil) in a heavy-bottomed pot over medium-high heat until the oil reaches 325 degrees Fahrenheit. Place 1 cup potato starch in a large bowl and gently toss each piece of chicken until lightly coated. Carefully lower half the chicken pieces into the hot oil. Cook the chicken until it is nicely browned and begins to rise to the surface, 9 to 11 minutes. Once the chicken is cooked through, remove it from the oil using tongs and place onto paper towel-lined tray. Toss with a pinch of kosher salt while still hot. Repeat with second batch.

Serve immediately with lemon wedges and Japanese mayonnaise.IMG_4553

When finished deep-frying the chicken, season with salt, then sprinkle with this soy-chili oil vinaigrette:

1/2 cup Japanese soy sauce

1/4 cup rice vinegar

2 teaspoons hot chili oil

2 teaspoons sugar

Combine all ingredients and stir until sugar is dissolved.

Chef Takashi’s Stir-Fry Udon Noodles

3 tablespoons vegetable oil

1/2 pound large shrimp, shelled and deveined

1/4 pound skinless, boneless chicken breast, thinly sliced

2 1/2 cups chopped Napa cabbage

1 small onion, thinly sliced

1 carrot, thinly sliced on the bias

7 ounces enoki mushrooms

4 ounces oyster mushrooms

1/4 cup dried wood ear mushrooms, soaked in warm water for 10 minutes and drained

1/2 cup chicken stock

3 tablespoons soy sauce

1 teaspoon Asian sesame oil

18 ounces frozen precooked udon noodles, thawed

Kosher salt and freshly ground pepper

Chopped scallions, for garnish

In a skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderately high heat until curled, 2 minutes; transfer to a plate. Add 1 tablespoon of vegetable oil to the skillet. Add the chicken and stir-fry until white throughout, 3 minutes; transfer to the plate with the shrimp.

Add the remaining 1 tablespoon of oil to the skillet. Add the cabbage, onion, carrot and the mushrooms and stir-fry for 4 minutes. Add the stock, soy sauce, sesame oil, shrimp and chicken; remove from the heat.

Meanwhile, cook the udon in a pot of boiling salted water for 1 minute. Drain and add to the skillet. Stir-fry over high heat until heated through. Season with salt and pepper, garnish with scallions and serve.